Celebrate Saint Josephs Day Feast

rget=”_blank”>zzzzzStJOSEPH

St Joseph

aka

San Giuseppe

The March 19 is the Feast of St. Joseph , the day when, in Italy , we also celebrate all thedads and is the festival that opens the door to the Spring .
The festivities in honor of the Patriarch St. Joseph are widespread in many cities and towns of the Sicilia . the figure of St. Joseph , foster father of Jesus and husband of Maria , is deeply felt and venerated, also demonstrated by the many Sicilians who bear his name. in the memories of most Sicilians is the memory of the picture, the statue or printing of St. Joseph in her arms the Child Jesus , in plain sight in the homes of our grandparents . the Holy Patriarch is loved even today, as a symbol of ‘ honesty , of’ humility , of ‘ love and family , and sacred values absolutely be protected. in Trapani , in many municipalities belonging to the Diocese ofMazara del Vallo , as Campobello di Mazara , Castelvetrano , Santa Ninfa , Salemi , are set up altars to honor the patriarch St. Joseph . in almost all the countries of the Diocese is celebrated rite of the ” Dinner of the Saints “: the Saints knock on the door asking for hospitality; twice they are not accepted. The third opens wide the door and the Saints enter the house, where you will eat dinner. A Salemi you start with dinner on March 19th when we celebrate the religious rite of the ” Dinners San Giuseppe “, last a week, with exhibitions and exhibitions food and wine ; are set up altars decorated with lemons , twigs d ‘ laurel , orangesand the typical ” bread ” manufactured by local women into veritable works of art. The ” bread” in the shape of the symbols of Pentecost , like the fish , the three nails, scale, or make reference to nature; devotees who organize dinner must prepare a meal with 101 dishes , made from vegetables , grains , fish , fruit and sweets of every variety. After dinner there is the rite of the blessing of the ” bread ” which are then distributed to the children, who represent the Holy Family and the many visitors who came to attend the ” Eaten there for Saints .” In Sicily , each holiday has a flat or a traditional sweet and the list would be so vast to enumerate them all to risk of forgetting is always someone. At the Feast of St. Joseph , on the

zzzzzSfinciStJoseph

Sfinci San Giuseppe

St Josephs Day Pastry

tables there was a menu special kind: according tradition imbandire you had a board with various kinds of foods, especially with the bread (symbol of fertility and prosperity) to give refreshment to pilgrims and fugitives; this custom recalls the escape of Mary, Joseph and Jesus to Egypt to escape Herod’s order to kill all the firstborn males. We start from the first course, as the famous pasta with sardines and wild fennel , or the virdi soup of San Giuseppi (legumes and vegetables with leftover pasta of various types) from Palermo, or even the ” ministredda of”Augusta (whose ingredients must be nineteen). the ” maccu “, known throughout the region but especially in the Syracuse area, composed of dried beans , lentils , spinach , onions ,dried chestnuts , oil and … more; He was present in every home and you had to send a sign of hope, family, friends, neighbors and even the poor of the neighborhood. And then thebeccaficu sardines , broccoli and ” sparaceddi ” and many other dishes, not meat, because we are in the period of Lent . Finally the cake, with the preparation of Sfinci of St. Joseph . It is afried sweet typical of Sicily , widespread especially in western areas of the island, originally produced in Palermo , is part of the cultural and traditional heritage of the region.

zzzzzzSfinci

SFINCI

The origins of sfincia are very old, seem to date back to the Persians, and there are traces both in the Bible and in the Qur’an , although under different names.
As for the ‘ origin of the name , there are several schools of thought: according to some, the name derives from the Latin ” spongia ” (sponge), while others derive from the Arabic ” isfanǧ ” (sponge), a name that was given to the special soft pancakes, irregularly shaped, and, precisely spongy, that Arabs ate covered honey or sugar .
the transformation of the Arab sweet fried sfincia we know is due to the Poor Clares of theMonastery of the Stigmata of St. Francis (the monastery was demolished in 1875, stood on the site where today we admire the Teatro Massimo ), who dedicated the sweet to the Holy of the Meek , St. Joseph .
later, the skill of confectioners Palermo turned the humble sweet delicacy in enriched withricotta cheese and candied fruit that, in recent times, you can enjoy all year round.

zzzzzPastaSanGiuseppe

Saint Joseph’s Day Pasta

RECIPE in GRANDMA BELLINO’S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

by Daniel Bellino Z

1d030-screen2bshot2b2015-03-102bat2b11-26-192bpm

GREAT SICILIAN HOME-COOKED RECIPES

FROM SCILIAN GRANDMOTHER GIUSEPPINA SALEMI BELLINO

.

.

.

Neapolitan Ragu Sunday Sauce Gravy

zzzzzzzCharlieSCORCESE

 

“Vinnie don’t put to many Onions in The SAUCE” 

Big Paulie (Paul Sorvino) warns Vinnie (Charlie Scorsese) in son Martin Scorsese & Nicholas Pileggi’s GOODFELLAS ...

.

zzzzzSundaySAUCE

GRAVY

aka SUNDAY SAUCE

Gravy? Some call it Sunday Sauce, or Sunday Gravy. Whether you cal it Gravy or Sunday Sauce, this dish eaten every Sunday by a million Italian families across America is the Supreme Dish of Italian-America .. The dish stems from the famed Neapolitan sauce known as Ragu Neapolitan in it’s native city Napoli (Naples) in Italy  … This famous Neapolitan Ragu varies in it’s preparation from neighborhood to neighborhood in Napoli as well as family to family in this capital city of Campania as well as Sicily and all over the United States with Italian-American families in Brooklyn, New York, New Jersey, Boston, Providence RI, Baltimore, New Orleans, and all over the country.

Yes, in America, some families call it Gravy and others Sunday Sauce, Ragu Neapolitan or simply Ragu in Napoli. And in America some families eat the entire sauce with the meats on  a plate with maccherroni (short Pasta) while others do as they do in Naples and eat some of the Sauce without the meat with maccheroni as one course and after the eat the pasta with sauce they’ll have the main course eating a little bit of each type of meat in the ragu along with some greens or boiled potatoes .. No matter how you like to eat the dish with the meats and pasta toghether or in two courses, this dish is always a tasty succulent treat that everyone loves .. Get some nice Italian Wine, put on some Sinatra, and all will be good in your world. Enjoy, be well and God Bless...

.

zzSOPHIAloren-02

Sophia Loren

“Mangia la Pasta”

.

1e3e1-screen2bshot2b2015-10-032bat2b10-47-012bpm

.

.

zzzzzzBracioleeee

BRACIOLE

The meats inside any given Neapolitan Ragu or Sunday Gravy will vary depending upon who is making the sauce and their family’s recipe .. Many Italian-Americans make it with; Suasage, Meatballs, & Braciole, others may make it with just Meatballs & Sausages, and some will make it with Meatballs, Sausages, & Pork Spareribs .. You can also put in chicken thighs, Pig Skin Braciole (Coteca), beef or pork neck and other various meats.

.

zzzzzzzz-sunday-sauce-

Rigatoni e Ragu

,

.

zzzzzzMeatballs

Meatballs

“Always a Prized Item of the Italian-American Table”

.

mrnewyorkny_grandma

GRANDMA BELLINO’S ITALIAN COOKBOOK

by Daniel Bellino Z

.

.

.zzzzzzzSophiaa

Sophia Loren making Neapolitan Ragu

aka Sunday Sauce

aka Gravy

Recipe in Daniel Bellino-Zwicke ‘s SUNDAY SAUCE

available in Paperback and Kindle on AMAZON.com

.

.

Ronzoni Pasta Company New York

 Screen Shot 2015-09-20 at 11.20.57 AM
Rigatoni No. 27
.
“Ronzoni Sono Buoni,”
if you are Italian and grew up in the New York area in the great
decades of the 1960’s and or 70s you know the slogan. We Italians do love our
pasta, we’re weened on it! Pasta is the main staple of our diet. Many are
fanatical about and love it so, they insist on having it several times a week.
I’m one. Pasta, can be covered in a wide variety of sauces,  in some soups like; Pasta Fagoli (Pasta Fazool),
in Minestrone’s, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we
are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit
of butter and Parmigiano when we were just toddlers  and every so
often I have to pick up a box of Ronzoni Pastina, as I love and crave it still,
and of late as with many my age, you start craving things you loved as a child,
thus my stints with Pastina. “Ronzoni Sono Buoni,” it means, Ronzoni
is So Good, and that it is. This brand of Pasta, born in New York City at the
turn of the 20th Century has been a mainstay of not only
Italian-Americans of the East Coast but, for all. For years before the surge of
many a imported pasta product in the U.S., Ronzoni, was not the only game in
town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni
dominated the market and though I don’t have stats, I would wage to say that 85
to 90 % of all commercial pasta sold in the New York, New Jersey, and
Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni
Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other
Ronzoni pastas I ate over the years, starting with Pastina as
a toddler  and moving to Spaghetti with Tomato Sauce or Meatballs,
Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back
memories of my mother who loved them. We had them often, along with Lasagna
made with Ronzoni Lasagana. You don’t see Stuffed Shells around that much any
more, they used to be on many a restaurant and even more home menus. There
popularity has waned, but every once and a while I’ll pick up a box of Ronzoni
large shells, just for the purpose of bringing back those memories of mom
making them and me loving them as  a child. I’ll make a batch of
tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and
Parmigiano, bake them in tomato sauce, and “Voila” Stuffed Shells of
days gone by. I do the same with a Pastina as I still love the dish so, dressed
with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid
again!” Yum, delicious little pleasure you can whip up in minutes and
bring back visions of your youth. All with some butter, Parmigiano and a box of
Ronzoni Pastina. That’s Ronzoni, every bit a part of my life and youth as
a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning
Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it’s
so good!”








Screen Shot 2015-09-20 at 11.24.43 AM

SPAGHETTI

.
.

.
.
a8145-mrnewyorkny2b252822529

</div>


Sunday Sauce
.
.

125f7-grandma-bell-ckb-orig
.
.

Screen Shot 2015-06-21 at 12.01.36 PM
.
.

Italian Wine New York

 

 

 

ITALIAN WINE CULTURE NEW YORK

 

Screen Shot 2013-10-26 at 3.52.07 PM

 

Marchese Lamberto Frescobaldi with Author Daniel Bellino-Zwicke and Marchese Leonardo Frescobaldi

in

NEW YORK

Screen Shot 2015-01-05 at 10.32.38 AM

SASSICAIA Winemaker SEBASTIANO ROSA

with Friends Daniel Bellino-Zwicke and GIOVANNI FOLNARI of NOZZOLE

in

NEW YORK

 

Marchese Piero Antinori with Writer Daniel Bellino-Zwicke in NEW YORK

Marchese Piero Antinori
with Writer
Daniel Bellino-Zwicke
in NEW YORK

Marchese Piero Antinor with New York Writer Daniel Bellino-Zwicke

Ferdinando Frescobaldi  and Daniel Bellino Zwicke in NEW YORK

Ferdinando Frescobaldi
and
Daniel Bellino Zwicke
in
NEW YORK

MARCHESE FERDINANDO FRESCOBALDI Meets With Friend DANIEL BELLINO ZWICKE at BRUNELLO EVENT 

in 

NEW YORK

 

Daniel Bellino-Zwicke & Calvalieri Luigi Cappellini at DeGrezia Restorante NEW YORK

Daniel Bellino-Zwicke & Calvalieri Luigi Cappellini at DeGrezia Restorante NEW YORK

 

LUIGI CAPPELLINI  (L) the Propritor of CASTELO VERRAZZANO in GREVE in CHIANTI

Meets with Friend and Wine Director of DeGrezia Restorante DANIEL BELLINO ZWIKCE 

at DeGrezia in NEW YORK

Screen Shot 2014-08-03 at 10.31.38 PM

Count Francesco Muroni Cinzano (R) Propietor of Col D’ORCIA

Meets with DANIEL BELLINO ZWICKE

GREATEST ITALIAN WINE LIST in AMERICA

zzzzzBARBETT

BARBETTA

West 46th Street NEW YORK NY

The Wine List at Barbetta is without question thee single

Greatest Italian Wine List and Cellar in the United States .. Other restaurants

get more notoriety than Barbetta, but none can match the the breath and extent of Barbetta’s Cellar with multi year verticals of all the great Barolo & Barbaresco Crus, as well as Brunello, Super Tuscans, Amarone, Taurasi, and more  …

zzzzBarbetta RENZO

RENZO RASPIACOLE

Wine Director BARBETTA

zzzzzBarbet

Hillary Clinton & Bill Clinton

at BARBETTA with owner Laura Maioglio

and husband Dr. Gunter Blobel (Nobel Prize Winner)

.

63099-sunday-saucesmall1

How to Make Limoncello

 

 

zzzzLinoncellooooo

Bottles of Homemade LIMONCELLO

.

zzzzzzzVincenzoManzoVillaMARIA

My PAL Vincenzo Manzo at His Lemon Farm VILLA MARIA

MINORI ,  ITALY

On The AMALFI COAST

 

RECIPE :  AMALFI COAST LIMONCELLO

 

INGREDIENTS :

  • zest of 6 or 7 large organic lemons
  • 1 litre or quart of pure grain alcohol or vodka
  • 5 cups (1250 ml) water
  • 3 cups (700 gr) sugar

Preparation :

Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar.  Try to avoid the bitter white pith of the lemon skin, under the yellow zest.

Add the alcohol to the jar with the lemon zest.

Cover the glass jar with plastic wrap and store it in a cool place for 7 days

On the sixth day: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool over night.

On the seventh day: Strain the lemons peels from the alcohol and discard the peels.

Pour the sugar syrup into the glass jar with the alcohol and stir well.

Serve chilled, from the refrigerator or freezer.

 

 

 

 

zzzzlemon

 Peel LEMONS with VEGTABLE PEELER

 

 

zzzzLemoncell

Place Lemon Peels in JAR with Grain Alcholo or VODKA

.

zzVillMARiaLEMONS

LEMONS   … Agroturismo Villa Maria, Minori

Screen Shot 2015-10-24 at 9.45.16 PM

COOKING ITALIAN

GREATEST HIT COOKBOOK

by Daniel Bellino Z

.

zzzzzzVillaMar

VILLA MARIA

MINORI

.

zzMElimoncelloCAPRI

Me & The LIMONCELLO LADY , CAPRI

.

Screen Shot 2015-09-30 at 8.52.13 PM

MINORI, Italy

.

4fe76-screen2bshot2b2015-06-202bat2b2-36-182bpm

SOPHIA LOREN

.

21336-sundaysauce-small-new-cvr

SUNDAY SAUCE

When Italian-Americans Cook

Daniel Bellino-Zwicke

.

 

 
 
 

Meatball Parm Mondays

 
The MEATBALL PARM
Meatball Parm Sandwich

<b>The Meatball Parm Sandwich, as stated earlier, is one of thee Italian-American males most treasured of all things in his life. Things he needs to live a happy, normal, satisfying life, and an actual necessity for true Happiness. It’s right up there with Mom, Grandma, your Girl, wine, Sausages, and Sunday Sauce. “We ask not for much.”
No you do not have to be a Man or a Boy to eat one. Ladies and Girls eat them as well. It’s just that the male of the species happens to eat 5-times the amount that Italian-American females do. Not only that, but the male of the species holds Meatballs and Meatball Parms in much Greater Reverence, than do Italian females. They “Exalt” it, as the Meatball Parm, it deserves such adulation. The men and boys adore it and get quite excited at the prospect and act of eating one, the “Meatball Parm.” And the ladies who make them, know how much their boys love and cherish meatballs and the Meatball Parm Sandwich. Italian women want to please their men, their sons, so they make them tasty bowls of pasta, Sunday Sauce, Sausage &amp; Peppers and Meatball Parm Sandwich when their men desire them. Yes, we don’t need much; friends, family, good food and wine, and we’re happy.
Yes it’s true, Italian-American ladies and girls like this thing called the Meatball Parm as well, but they don’t get quite as excited about this sandwich as do the men &amp; boys do. You see, Meatball Parms are held quite dear to Italian men. Yes, it’s a guy thing, and more specifically, an “Italian Guy Thing.” Yes, Italian-American males have given the Meatball Parm Iconic Status within our lives and the realm of food. Why? We’re Italian, it’s as simple as that.
The Great Ritual of the Meatball Parm Monday and as it ties to the Sunday Sauce. You make the Meatballs for the Sauce, the Gravy. On Saturday you will buy all the meat; the Sausages and the rest of the ingredients for your Sunday Sauce (Gravy) to be made on Sunday. However, on Saturday you are already thinking about those Meatball Parms for Monday’s lunch.
Yes, we do Meatball Parms on Monday, following the previous days Sunday Sauce. You see, you have to think ahead. Every good Italian knows that when you go through all the effort and time it will take to make a pot of Sunday Sauce Gravy. You don’t just make it for Sunday’s consumption alone. No, that would be a waste of time to make just enough to eat on Sunday. Well, it wouldn’t be a waste of time, but your time will be better spent if you make more. It takes time, effort, energy, and work to make a Sunday Sauce, which of course is well worth the effort. You do not mind the work involved at all, for in the end, the “Rewards are Great.” A Sunday Sauce will yield, the beloved Sausages, Gravy, Braciole, succulent Ribs, and Meatballs for Monday’s Meatball Parms.
It does not really take much more time to make a larger quantity in order to have leftovers for the next day or two, and this is just what one wants to do, which is to keep the Sauce going, and going for another day, even two. And in those leftovers are the much Prized Meatballs for Monday’s Lunch of Meatball Parm Sandwiches. Yes, the men love and need Meatball Parms on Monday, for the ritual of the Meatball Parms on Monday is a Time-Honored tradition enjoyed by many. As the saying goes, “The Simple Pleasure of Life,” here it is quite apropos.
So, you see, on Saturday when one goes to buy the ingredients to make the Gravy, they automatically know to make sure they get enough ground meat to make plenty of Meatballs that will last the Sunday Supper as well as yielding numerous leftover Meatballs for Monday’s Meatball Parms. And there’s always assaults on the pot of dipping in and grabbing meatballs before you even sit down to the table. With Meatballs and Gravy, temptations are always great. Yes the men, methodically make sure that there are enough leftover meatballs for Monday’s lunch. When all are finished eating the great Sauce on Sunday, they set some Meatballs aside for the next days ritual of Meatball Sandwiches for lunch. These sandwiches will make any dreaded Monday so much better, that’s for sure.
And if there are leftover Sausages? On Tuesday one can make Spaghetti or Rigatoni with Sauce and Sausages, or even a Sausage Sandwich. Think ahead boys and girls, think of Monday and your Meatball Parm.

 

Excerpted from SUNDAY SAUCE  by Daniel Bellino Z

 

.

<b> </b>