Stanley Tucci does not Know How to Make a Negroni – his recipe is all Wrong

 

 


STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI


Yes it’s true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.

I was horrified when I was looking in Tucci’s latest book TASTE “My Life Through Food”and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. “oh my God, I can’t beleive it, totally wrong Stanley. The proportions are totally wrong and would make a “Horrible Negroni, and one I’d never ever want to drink.” and I’ve been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.

How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn’t know how to make one. This is horrifying ! Really Stanley? How can you do it. 

I’ve written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I’ve stated, I’ve been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy.  My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence.  I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that’s what I was going to get. So when the waiter came back, I said, ” Un Negroni pro favore.” The waiter nodded and, replied, “Prego.” A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that’s pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni’s. There were a few. The well traveled, but nothing like today. It really doesn’t make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do” That’s the way it is. They’re still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don’t have Stanely Tucci make one for me. “Yuuk! Not very good. Not a Negrone (the way Stanely makes them). 

Sorry Stanley, but you got it all wrong.




… Daniel Bellino “Z” ….




HOW to MAKE a PROPER NEGRONI

1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin

ICE

1 fresh slice of Orange

Preparation :

Fill a rock glass with ice.

Add the Campari, Sweet Vermouth, and Gin. 

Stir.

Add a slice of Orange, and serve.


NOTE :  You can change the proportions a little. Just don’t change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci’s recipe. “It’s all wrong. Way too much Gin.”

If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you’ll change the make-up too much.

Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.

Bitters : Campari

Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.

GIN :  Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon’s, Tanqueray, and Hendrick’s.


Final Note : Negroni’s can be made straight-up, or on the rocks, however, 95% of the time, they are                         served on the rocks. 





NEGRONI
POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE




Italian Wine Dinner at Montes Trattoria

 

Rocca Giovani – Nebbiolo D’Alba 2019

Zeni Amarone “Barriques” 2015



I recently attended an Italian Wine Dinner at the venerable 103 year old
Monte’s Trattoria in Greenwich Village, New York. The wine dinner was organized by Chef Pietro Mosconi, his sone Peter Mosconi (GM), and representatives of Moinsiuere Touton Wines of New York.

The dinner began with reception at the bar of Monte’s, as we sipped Prosecco (Villa Joland) and ate a tasty assortment of Chef Pietro Mosconi’s h’orduevures, which included : fresh Mozzarella wrapped with Prosciutto di Parma, roast Asparugus Parmigiano, Shrimp Oreganata, and tasty little Meatballs. The crowd, sipped their prosecco and nibbled on Chef Pietro’s little treats, and engaged in spirited conversation before heading to the upstairs dining room, to sit down to 4 courses of Chef Mosconi fare. 

Out came the first course of Baked Clams, Fried Calamari, and baked Eggplant. We were served 
Zeni Lugana to go with the antipasti. Lugana is a lovely white wine from Lake Garda, Italy. The wine zone of Lugana actually is in two regions of Italy, which include both the Veneto on the east side of the zone, and Lombardia to the west. This is a bit unusaual, as wine zone are generally in on region, not two. Lugana is one of the exceptions to the rule. Lugana wines are generally mineral driven, with taste of Green Olives, a tad of salt, pears, grapefruti and green apples. 

The Zeni Lugana lived up to general rules of this lovely wine, exhibiting good minerality, with faint saline notes, Peach and Pinapple fruits on the finsish. It was a good choose for the antipasti, going escpecially well with the Shrimp and Clams, and all items of this first course. 

For the next course, we were treated to some of Chef Pietro’s famous homemade pasta, which in this case was Tagliatelle with fresh shaved Black Truffles. Needless to say, the pasta was devine, and all present savored its sublime flavors of the fresh egg pasta, butter and Tartufo Nero (Black Truffles). The Tagliatelle con Tartufo was paired with a wonderful Nebbiolo from the Rocca Giovani Estate, of Monforte d’ Alba in Piemonte, a premier area for Nebbiolo and great Barolo wines. 

The Rocca Giovanni Nebbiolo was a great wine to pair with the Chef’s Truffle Pasta, as any Nebbiolo based wines, such as; Barolo, Barbaresco, or Nebbiolo D’ Alba such as this wine, Nebbiolo with Truffles (Tartufi) is one of the World’s Greatest of all food and wine pairings, and this was no exception. The Rocca Giovanni Nebbiolo was a a textbook Nebbiolo D’Alba, with a good stron g rubby color, smelling of Violets and Rasberries, and a hint of spice on the nose. The fragrance was quite lovely. In the mouth, the wine was full of Dark Cherry and Strawberry flavors, with a tad of Licorice and other faint spices. This was a classicly made Nebbiolo D’Alba, that made a perfect accompaniment to the Truffles and fresh pasta. “So, good. Thanks Chef Pietro.”

After our tasty truffle pasta with Nebbiolo, we relaxed for a few minutes, chatting about the dinner, the food and wines, and whatever other conversation were occuring around the room.

For the main course, their was a choice of either broiled Salmon, or Chef Pietros famous Braised Short Ribs of Beef with polenta. Now I can not figure for the life of me, why would anyone choose Salmon over the chef’s awesome braised Short Ribs, especially when Amarone was to be served with the main course. “OK, I get it. Yes, I realize there are people who don’t eat meat, thus opting for the salmon. Sorry guys, your loss.” As for me, you know I ordered the Short Ribs. 

And so, a little while after finishing our pasta course, out came the main (secondo) and a gorgeous plate of braised Short Ribs of Beef, with sof polenta was set down in front of me. The wine guys had already poured Amarone into my previously empty wine glass, and it was “Let the games begin.” Yes, they had already begun almost two hours ago, but hey, here I was with my Chef Mosconi made Short Ribs and a glass of Amarone.

Well, I already knew how amazingly succulent and tasty Short Ribs of Beef cooked by Chef Pietro Mosconi are. I have had them dozens of times, and they are without question, one of my favorite things to eat in this whole wide World. And I’ve eaten at all of the great restaurants in the World, including in : Paris, Rome, Venice, New York, Florence, Hong Kong, Bangkok, Saigon, Verona, Havana, San Francisco, New Orleans, and? Need I go on. No, It’s quite hard to think of anything tastier than these tasty Braised Short Ribs. Well, Foe Gras at Polidor, maybe? I don’t know? Kind of close, but I’m goign to have to give the Short Ribs a slight edge. 

Now, I’m eating the Short Ribs, and so you know, just how amazingly great they are? As great as anything could possibly be. Now how about the wine werved with them? The Amarone from the House of Zeni, Bardolino, Italy, on the shores of Lake Garda. Thsi wine is Zeni Amarone “Barriques” 2015 … And what an Amrone it is. From the very first sip, this wine blew my mind. It was phenonminal, and one of the best Amarones I have ever had, including the one that I hold as the greatest Amarone I ever drank, which would be the Zenato Amarone Reserva 1981 vintage that I drank in 2005, when that wine was 24 years old, and perfectly cellared in the cellars of Barbetta Ristorante on 46th Street in New York, NY … 

Now that wine was much older, and you have a different experience with an older aged wine, than with a wine much younger. But all I can say, is that the Zeni Amarone 2015 was a wine that is in perfect balance, super tasty, and a absolute pleasure to drink. “I loved it.”

Now if you know me, you will know that if I say things like, “the wine was perfectly balanced, tasty, and that I loved it.” you will know that the wine in question is a wine that is just about a perfect wine, and I don’t need to go into a bunch blibber blabber, in describing the wine. But in addition to saying it was in perfect balance and that I loved it, I will tell you that it was full of wonderful black fruit taste, with hints of exotic spice, and Desert Dates notes. This wine was a gem, and I can’t wit until I drink it again.

After all that, I’m starting to fade. Chef Pietro treated as to a tasty poached pear with Mint Zabiglione Sauce for dessert. This lovely dessert was paired with a Moscato d’ Asti Santo Stefano 2020 from Ceretto. The Moscato was quite nice, with good acidity to balance the sweetness, and tasty peach and appricot flavors that dominated its wonderful flavor profile. And yes, it paired perfectly with the Poached Pear Zabiglione dessert from Chef Pietro. 

So, the dinner was quite wonderful. A great menu from Chef Mosconi, wonderful wines from 
M. Touton Wines of New York, good friends and conversation in one of the great Italian Restaurants of New York, the 103 year old and still going strong, Monte’s Trattoria, headed by Chef Pietro Mosconi and his son Peter. Thanks guys. We loved it.





… Daniel Bellino Zwicke, October 23, 2021

NYC







Zeni LUGANA Vigna Alte


2020



Gaetano Zeni, referred to as Nino by everyone, was the real innovator of the modern era of the winery: a number of small and big changes initiated by him lifted the winery to its level of today. It was Nino who decided to move the production in the 1950s from the small winery in the historic centre of Bardolino to its present location,with more space and improved practicality, in the hills above the village with a spectacular view of Lake Garda. In the new winery he also decided to establish the wine museum to promote the culture and the story of wine growing and wine making. The philosophy of the winery, which was implemented by Gaetano Zeni, is pursued today with the same enthusiasm and dedication by his children Fausto, Elena and Federica and includes in particular the meticulous selection of both vineyards and grapes. The separate vinification of the grapes from the different wine areas is today still one of the fundamentals of the winery, giving the wines local character and high quality. The continuous improvement both in the production processes and in the winery’s management enabled the winery to obtain the UNI EN ISO 9001:2000 quality certification.











Ceretto Moscato di Asti “Santo Stefano” 2020






POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE






Sylvester Stallone – The Italian Stallion

 

 
SYLVESTER STALLONE
 
“THE ITALIAN STALLION”
 
ROCKY
 
 
Stallone was born in Hell’s Kitchen, New York City, the elder son of Frank Stallone, Sr. (1919–2011), a hairdresser and beautician, and Jacqueline “Jackie” Stallone (née Labofish), an astrologer, former dancer, and promoter of women’s wrestling. Stallone’s father was born in Gioia del Colle, Apulia, Italy, and immigrated to the United States in the 1930s. Stallone’s mother is of half French (from Brittany) and half Russian Jewish (from Soviet Union, Odessa) descent.  His younger brother is actor and musician Frank Stallone.
Complications his mother suffered during labor forced her obstetricians to use two pairs of forceps during his birth; misuse of these accidentally severed a nerve and caused paralysis in parts of Stallone’s face. As a result, the lower left side of his face is paralyzed – including parts of his lip, tongue, and chin – an accident which has given Stallone his snarling look and slightly slurred speech. Stallone was baptized Catholic. Around the age of 4, Stallone was flat-footed and put in a tap dancing school by his mother. His father moved the family to Washington, D.C. in the early 1950s, where he opened a beauty school. His mother opened a women’s gymnasium called Barbella’s in 1954. Stallone’s parents divorced when Sylvester was nine, and he eventually lived with his mother. When Stallone was 16, he scored poorly in school and his mother got him a summer job at her beauty salon.  He attended Notre Dame Academy and Lincoln High School in Philadelphia, and Charlotte Hall Military Academy, prior to attending Miami Dade College and the University of Miami .
 
 
ROCKY BALBOA

Sylvester “SLY” Stallone


Stallone gained worldwide fame with his starring role in the smash hit Rocky (1976). On March 24, 1975, Stallone saw the Muhammad Ali–Chuck Wepner fight. That night Stallone went home, and after three days and 20 straight hours,  he had written the script, but Stallone subsequently denied that Wepner provided any inspiration for it. Other possible inspirations for the film may have included Rocky Graziano’s autobiography Somebody Up There Likes Me, and the movie of the same name. Wepner filed a lawsuit which was eventually settled with Stallone for an undisclosed amount. Stallone attempted to sell the script to multiple studios, with the intention of playing the lead role himself. Irwin Winkler and Robert Chartoff became interested and offered Stallone US$350,000 for the rights, but had their own casting ideas for the lead role, including Robert Redford and Burt Reynolds. Stallone refused to sell unless he played the lead character and eventually, after a substantial budget cut to compromise, it was agreed he could be the star. 
Rocky was nominated for ten Academy Awards, including Best Actor and Best Original Screenplay nominations for Stallone. The film went on to win the Academy Awards for Best Picture, Best Directing and Best Film Editing.
 
 
 
 
 
 
ROCKY Needs da SUNDAY SAUCE





SYLVESTER STALLONE
Front Side

BACK of ROCKY TEE SHIRT
“Yo ADRIAN. It’s Me ROCKY”


.
 

 

I Love Sicilian Pasta con Cucuzza

They Got The GAGOOTZ !!!
BROOKLYN, NY
.

“GAGOOTZ” !!!!
.
 
PAST w/ CUCUZZA SOUP
 
TOMATOES PEPPERS & GAGOOTZ
 
 
 
 
READ ABOUT CUCUZZA
 
In SEGRETO ITALIANO
 
 
 
EGGPLANT TOMATOES & CUCUZZA
 
 
SOUPS PASTA GAGOOTZ and More
 
Maria Makes SICILIAN PASTA con CUCUZZA
 
SICILIAN CUCUZZA CHOCOLATE CAKE Recipe

 

Italian Lemon Ricotta Almond Tart Recipe

 


Lemon Ricotta Almond Torta





RECIPE

Ingredients :

  • 1 stick unsalted butter, softened (113 grams)
  • 1 1/3 cups sugar
  • 1 cup full-fat ricotta
  • 1 teaspoon vanilla
  • Zest from 1 organic lemon
  • 3 eggs, room temperature, separated
  • 3 tablespoons limoncello
  • 2 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/3 cup sliced almonds
  • Powdered sugar, for dusting

Preparation


  1. Preheat oven to 325 degrees Fahrenheit. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.
  2. Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla and lemon zest.
  3. Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour and baking powder and beat to combine.
  4. In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.)
  5. Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet slightly springy to the touch.
  6. Allow to cool completely. (It will fall slightly.) Dust with the powdered sugar and serve!




RECIPES From My SICILIAN NONNA


Calabrian Baked Timpano Pasta Recipe

 


Timpano Calabrese
Timpano al Calabrese

Baked Pasta from Calabria

Video Recipe TIMPANO CALABRESE


Layering the TIMPANO

Pasta, Meatballs, Eggs, Cheese, and Ragu


RECIPES From MY SICILIAN NONNA

PASTA – MEATBALLS – TIMBALLO

SOUPS – DOLCE

And More …

Joe’s Pizzeria Greenwich Village – Some say Best Slice Pizza in New York



JOE’S PIZZERIA
 
Bleecker and Carmine Streets
 
GREENWICH VILLAGE
 
Back in The DAY
 
1980s
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JOE’S PIZZA

CARMINE STREET

GREENWICH VILLAGE , NEW YORK

“CONSIDERED by many, the BEST SLICE of PIZZA in NEW YORK”
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As far as Pizza and what is known as a Slice Joint, to many in New York Joe’s is # 1 , and many celebrities like Toby Mcguire, Leonardo DiCaprio, Bradly Cooper, and Lenny Kravitz to name a few, love to go to Joe’s for a late night slice.
Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, the birthplace of pizza, Joe’s Pizza is a “Greenwich Village institution” offering the classic New York slice for over 37 years.  First,  we served our customers from our corner location at Bleecker and Carmine Street and now three doors down at 7 Carmine Street.  At 75 years of age, Joe Pozzuoli still owns and operates the restaurant.
Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, the birthplace of pizza, Joe’s Pizza is a “Greenwich Village institution” offering the classic New York slice for over 37 years.  First,  we served our customers from our corner location at Bleecker and Carmine Street and now three doors down at 7 Carmine Street.  At 75 years of age, Joe Pozzuoli still owns and operates the restaurant.



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Screenshot 2021-03-18 2.44.06 PM
Joe Pozzuoli

The JOE behind JOE’S PIZZERIA
Greenwich Village, New York

JOE’S PIZZA


 
JOE POZZUOLI (R) 
 
with his Grandson SAL VITALE
 
 
 
 
 
SUNDAY SAUCE
 
alla CLEMENZA
 
alla PACINO

AMAZON.com

 
 
 
 
 
 
POSITANO
 
The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE
 
PIZZA RECIPE
 
And Other GREAT RECIPES Inside

.

 

 
 
 
 
 

Positano is Here !

“IT’S FINALLY HERE” !!!

POSITANO The AMALFI COAST COOKBOOK

TRAVEL GUIDE

Is LIVE and AVAILABLE at AMAZON.com

Hello folks, boys and girls, Ladies & Gentlemen, “it’s here!” What? POSITANO is Here !!! The AMALFI COAST COOKBOOK / TRAVEL GUide by me, Daniel Bellino Zwicke has been published and is live and for sale on Amazon on this day and on into the future for many years, Positano The AMalfi Coast Cookbook / Travel Guide is live and ready to go to all of you waiting and planning that special trip to Capri, Positano, Ravello or anywhere that your heart desires of the beautiful Amalfi Coast of Southern Italy. “How bout that?” It’s a very happy day for me, I’ve been working on this book for almost two years, and now here it is on February 8th of the year 2021, after the horrible year we had last year (2020), a better and happier year and day and many happy days ahead in 2021 and-on-and-on. You can now get yourself a copy POSITANO , this the first book on Positano & The Amalfi Coast that is a Cookbook, Guide Book, and book of essays and stories on Positano, Capri, and the gorgeous Amalfi Coast. “Yee-haa!”

So, if you’re planning that special Positano / Amalfi Coast vacation, honeymoon, wedding or whatever, and you need a little help planning, and seek some inspiration and ideas for your special vacation, why not start here and grab a copy? The book is filled with information, recipes, and delightful stories that are sure to get those travel juices flowing. Just read the stories and get all pumped up by the future prospects of your dream vacation on the Amalfi Coast, a wedding in Ravello, or Romantic Honeymoon on Capri, or Positano. You will start as you read through the pages of this book and maybe making a plate of Mussels Marinara or Spaghetti Vongole, just two of the many wonderful recipes in this book. This is part of Daniel’s plan and how he envisioned this book to inspire through the stories and cooking some of the wonderful dishes that are favorites in Naples, on Capri, Positano, and all over the Amalfi Coast. Make these dishes to get psyched for your trip, as well as reliving memories of the favorite things you ate in Positano once you are home. This book will help you achieve these things.

Thanks so Much,

Daniel

“POSITANO it’s HERE” !!!!

AMAZON.com