Pizza Gino Sorbillo Comes to New York

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One of NAPOLI ‘S Favorite PIZZERIAS

GINO SORBILLO

to OPEN in NEW YORK

but WHERE ???

Above picture GINO SORBILLOW on left ..

Supposedly Gino Sorbillo is planning to open several locations, the rumor goes, one in TIMES SQUARE, one at 334 BOWERY, and one around UNION SQUARE .. At this moment we’re not really sure, just that SORBILLO is definitely opening a SORBILLO PIZZA in New York, and rumor has it that the Bowery location may open in late Spring 2017 or in the Summer if they don’t make the Spring time line ..

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Outside GINO SORBILLO PIZZERIA, Napoli, ITALY

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Inside GINO SORBILLO NEW YORK

We beleive this is The TIMES SQUARE Location

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SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

by Daniel Bellino Zwicke

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A PIZZA From GINO SORBILLO NAPOLI

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Guy Fieri How Make Meatballs Johns 12th Street NEW YORK

 
 
JOHN’S of 12th STREET
The MOVIE
WORLD PREMIER
SPECTACLE THEATER
Williamsburg, Brooklyn
New York
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JOHN’S
JOHN’S of East 12th Street
New York, NY
John’s is one of the last of a dying breed of Old School Italian Red Sauce Joints .. John’s has been a beloved East Village Italian New York Instituion since 1908, making it one of 
New York’s oldest Italian Restaurants of which only a few of many remain. John’s is one of them.
John’s serves classic Old School Italian American food, including classics like; Clams Posillipo, Baked Clams Oreganata, Lasagna, Spaghetti & Meatballs, Manicotti, and more, including now rare items such as Speedino alla Romano and Veal Sweetbreads.
The wonderful Turn of The Century decor of John’s has been lovenly and painstakingly preserved with its 1908 decor still intact. John’s is lively and the old school waiters help round out the total picture of Italian Food with great old 1908 decor and animated service from the Black Bowtied Waiters.
Over the years John’s has seen the like of; John Lennon, Joe Jackson, Ray Davies, Carol Burnett, Montgomery Clift, Ron Silver, Rockets Redglare, Tom Crruise, Mimi Rodgers, and many other celebrites pass through its doors. Why don’t you pass through too? It’s great old Italian New York experience.
 
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IN THE KITCHEN at JOHN’S
The OLD DAYS
LUCKY LUCIANO
LUCKY LUCIANO
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 SUNDAY SAUCE
LEARN HOW to MAKE MEATBALLS alla SINATRA
RECIPE  in SUNDAY SAUCE
by Daniel Bellino-Zwicke
MAKING MEATBALLS at JOHN’S of 12th STREET
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JOHN
aka MIKE ALPERT
Real Name MYRON WEINER
R.I.P.
MYRON SHOWS GUY FIERI How to MAKE MEATBALLS
SECRET RECIPES
SEGRETO ITALIANO
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JOE MASSERIA HITS VALENTI
 
LUCKY LUCINIO Does The DIRTY WORK 
Outside JOHN’S of 12th STREET
Smarting over the recent attempt on his life, which had left two bullet holes through his hat and another two holes through his coat, Joe Masseria plotted bloody revenge in epic Italian Renaissance fashion.
Chief Assassin
The target of his wrath was Umberto Valenti, a seriously wily character who had blasted those bullet holes through Masseria’s hat and coat. According to the New York Times in 1915, Valenti was:
A former Black Hand extortionist, it was rumored that Valenti had killed over 20 men, a number of whom had been Masseria’s closest advisors. The thirty four year old Valenti was the chief assassin of Salvatore “Toto” D’Aquila, the New York Mafia’s supreme ruler, a Mafioso who was locked in vicious mob war with Masseria and his chief strategist Giuseppe “the Clutch Hand” Morello.
However, Masseria’s seemingly supernatural bullet dodging powers had given the hard noised, but superstitious, Valenti second thoughts. Second thoughts that had him suing for peace and walking into an ambush in one of New York’s most storied Italian restaurants, John’s of 12th Street, on August 11, 1922, a restaurant that has been used as a set on Boardwalk Empire and the Sopranos.
Well Dressed Gunmen 
Whether or not Valenti sampled the chicken parmigiana before being croaked has been lost to the winds of history. However, some time around noon, Valenti and six laughing companions emerged from their luncheon. Walking eastward, smiles turned into frowns. Suddenly, Valenti spooked and bolted towards Second Avenue as two slick, well-dressed gunmen whipped out revolvers and fired. Gangland legend holds that one of the shooters was none other than Charley “Lucky” Luciano, Masseria’s newest protégé (the other shooter was probably Vito Genovese).
 
The FEAST of The 7 FISH
Italian Christmas
 
Pandemonium on 12thStreet
As the shots flew, pandemonium broke loose on 12th Street. Whirling around, the feared assassin drew a revolver just as a bullet flew through his chest.
A teenage witness told the New York Times:
Luciano’s Escape
Despite Valenti’s death, the friendly Luciano and his pals weren’t done yet. A crowd formed to block the gunmen’s escape so the mobsters opened fire, hitting a street sweeper and a little girl visiting from New Haven Connecticut. The shots dispersed the crowd, and the hitmen disappeared into a nearby tenement.
Should I Bring Pajamas? 
Masseria was arrested for the murder.  During his arrest, he supposedly grinned and asked the police:
… whether he would need a nightshirt remarking, that the last time he slept in the station house they forgot to give him a pillow or pajamas.
For a job well done, Joe Masseria elevated Luciano to a leadership position at his headquarters in the Hotel Pennsylvania. All murder charges were eventually dropped, and Masseria, on his way to becoming Joe the Boss, set his sights on Valenti’s overlord, Toto De Aquila, New York’s boss of bosses.
However, John’s of 12th had another infamous last meal lined up twenty years later. The victim would be Carlo Tresca.
 
 
 
 
 
BASTA la PASTA !!!!
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How to Make Spaghetti Carbonara

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HOW to MAKE SPAGHETTI CARBONARA
 
GENNARO CONTALDO  
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SUNDAY SAUCE
 
by Daniel Bellino-Zwicke
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HOW to MAKE PERFECT SPAGHETTI CARBONARA
 
ANTONIO CARLUCCI
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WHER to GO For The BEST CARBONAR in ROME, ITALY
 

Da Danilo

Vaunted as the best carbonara in Rome, this was the first good carbonara I ate here. Beautifully presented with crispy bacon shards placed on top and swirled throughout the spaghetti, this carbonara is neither too heavy, nor too light, neither too rich, nor too eggy. A little bit goldilocks, this carbonara is just right. The spaghetti is cooked al dente, at first it might seem too much so, but they know what they are doing. Booking is essential.

Via Petrarca, 13. Esquilino area.

Tel: 06 772 00111

trattoriadadanilo.it

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Da Enzo

Busy and bustling you couldn’t get a more Roman trattoria. The service is brisk but fun, “Why are you in Rome? English teachers? Can we have lessons?” The last time I went, we were early enough and lucky enough to get a table without a reservation, and by the time we left the queue outside was enormous. Another rigatoni alla carbonara, this pasta dish is cheesy and peppery with the eggy sauce left at the bottom to mix in yourself. Crunchy strips of salty guanciale (just how I like them) completed the dolce/salato, or sweet and savoury, effect. Yum!

Via dei Vascellari, 29. Trastevere

Tel: 06 581 2260

daenzoal29.com

Da Sergio

Recommended by my friend Silvia as her especial favourite, Da Sergio is a smallish trattoria hidden away in the side streets around Campo dei Fiori. For those of you who like your food a little more on the rustic side, this is the sort of carbonara for you. Homely and rich with less attention paid to the presentation and more focus on the flavours. Maybe the pasta sauce isn’t quite as silky smooth as some of the others, maybe the spaghetti is not so al dente, but overall a carbonara here is a dish that tastes of home.

Vicolo delle Grotte, 27. Campo dei Fiori area.

Tel: 06 686 4293 

Flavio al Velavevodetto

Rigatoni alla Carbonara is served in this Testaccio institution. Generous strips of crispy bacon in a seemingly too bright yellow sauce that reflects the quality of the eggs. With a good balance of flavours, this carbonara was voted the 2nd best in the city, and the best pasta of the day by my fellow diners. Don’t worry about the big portion size in the photograph: it was taken of a large communal bowl!

Via di Monte Testaccio, 97. Testaccio

Tel: 06 574 6841

flavioalvelavevodetto.it

L’Arcangelo

The food here is something finer and offers a little more than the average trattoria. However, for their carbonara they stick with tradition. The rigatoni are cooked to perfection and slicked in a silky, glossy sauce. Italian friends who dined with me agreed that this was the real thing. So good, none could possibly go to waste; one friend even fare la scarpetta – wiped his plate clean with bread (literally, “do the little shoes”). What better endorsement could there be?

Via Giuseppe Gioacchino Belli, 59. Prati

Tel: 06 321 0992

 
 
SOPHIA LOREN
 
“Everything You See I Owe to SPAGHETTI” !!!
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PERFECT SPAGHETTI CARNONARA
Da DANILLO
ROMA, ITALY
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Saint Josephs Day New York

 

Festa di San Giuseppe

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SICILIAN AMERICAN FOOD WINE & TRAVEL CLUB

Our Saint Joseph’s Day Feast at CAIO VINO Restaurant,  New York

Author Daniel Bellino, Silvio, Paola, Carolina, Linda, and ???

Our Sicilian American Group celebrated another Festa di San Giuseppe today. It was another wonderful day of getting together with friends around the Sicilian Table and the most important holiday of all to Sicilian as it celebrates the Patron Saint of Sicily,         Saint Joseph, aka San Giuseppe …

Their was a great famine in the Middle Ages and Sicilians prayed to their Patron Saint San Giuseppe to let it rain so crops could grow and the people might be fed. These Sicilians who prayed to San Giuseppe that if he answered their prayers that they would have a great feast to celebrate and honor him. It rained, crops grew, and the people kept their promise to Saint Joseph and had feast all over Sicily to celebrate the Saint and the occasion .. It is now tradition to celebrate and on honor Saint Joseph every march 19th .. We have traditional foods that are prepared and eaten at our Festa di San Giuseppe like Maccu (Fava Bean Soup0, Pasta con Sarde (Pasta with Fennel, raisons, and Sardines), and Sfinci (Saint Josephs Day Pastry) of baked or fried dough filled with Sweet Ricotta and Candied Fruit.

So it was, once again that our little group of about 50 once again celebrated San Giuseppe at our favorite Siclian Restorante in New York, Cacio e Vino on Second Avenue in New York’s East Village, a neighborhood that at one time was great Sicilian enclave in New York that housed non other than one Charles “Lucky” Luciano who moved to the Lower East Side of New York in 1907 when his parents Antonio and Rosalia immigrated to the United States from Lercara Friddi, Sicily when young Salvatore (Lucky’s real first name) was 9 years old …

Anyway we had a wonderful dinner with our traditional menu of Maccu (Fava Soup), Caponata, Arancini (Sicilian Rice Balls), Sicilian Pizza, Pasta con Sarde, and Saint Josephs Day Pastry, Sfinci …

See the pictures and for some great recipes of Sicily’s favorite dishes, see Grandma Bellino’s Italian Cookbook / Recipes From My Sicilian Grandmother                                    by Daniel Bellino “Z”

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Our MACCU

Sicilian Fava Bean Soup

RECIPE

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Our SICILIAN PIZZA with ANCHOVIES

and a Glass of NERO d’AVOLA

Yummm !!

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Our PASTA ????

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PASTA con SARDE

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DOLCE

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SFINCI al SAN GIUSEPPE

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GRANDMA BELLINO’S ITALIAN COOKBOOK

Recipes From My Sicilian Grandmother

by Daniel Bellino “Z”

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FRANK SINATRA

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Salvatore Lucinao

aka

CHARLES “LUCKY” LUCIANO

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Ode to The Artichoke – Pablo Neruda

ARTICHOKES
 
Original Painting by ELISABETH FRASER
 

A POEM to The ARTICHOKE by PABLO NERUDA




ODE to The ARTICHOKE



The artichoke
With a tender heart
Dressed up like a warrior,
Standing at attention, it built
A small helmet
Under its scales
It remained
Unshakeable,
By its side
The crazy vegetables
Uncurled
Their tendrills and leaf-crowns,
Throbbing bulbs,
In the sub-soil
The carrot
With its red mustaches
Was sleeping,
The grapevine
Hung out to dry its branches
Through which the wine will rise,
The cabbage
Dedicated itself
To trying on skirts,
The oregano
To perfuming the world,
And the sweet
Artichoke
There in the garden,
Dressed like a warrior,
Burnished
Like a proud
Pomegrante.
And one day
Side by side
In big wicker baskets
Walking through the market
To realize their dream
The artichoke army
In formation.
Never was it so military
Like on parade.
The men
In their white shirts
Among the vegetables
Were
The Marshals
Of the artichokes
Lines in close order
Command voices,
And the bang
Of a falling box.
But
Then
Maria
Comes
With her basket
She chooses
An artichoke,
She’s not afraid of it.
She examines it, she observes it
Up against the light like it was an egg,
She buys it,
She mixes it up
In her handbag
With a pair of shoes
With a cabbage head and a
Bottle
Of vinegar
Until
She enters the kitchen
And submerges it in a pot.
Thus ends
In peace
This career
Of the armed vegetable
Which is called an artichoke,
Then
Scale by scale,
We strip off
The delicacy
And eat
The peaceful mush
Of its green heart.
Thanks to Emiko and Marco for bringing this to my attention.
 
 
 
 
 
 
 
An Artichoke
 
Oil on Board
 
Artist Unknown
 
 
 
 
 
PABLO NERUDA
 
 
 
 
 
 
 
 
 
 
 
 
 
MANGIA ITALIANO
 
by Daniel Bellino Zwicke
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RECIPE For SICILIAN STUFFED ARTICHOKES
in GREENWICH VILLAGE ITALIAN
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Fava Beans n Artichoke Stew – Friteddi

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 If you’re in the southern hemisphere get to the markets quickly before the spring ends and some crucial ingredients disappear. This dish is a classic Sicilian plate originating in the west of Sicily.  Late in the artichoke season throughout Italy, you will find fave beans being sold right next to artichokes, so it’s inevitable that they will find themselves in some recipes together. The further south you make your way in Italy you will see an increasing abundance of both artichokes and fave beans. The dish photographed above is from Trattoria Piccolo Napoli in Palermo A Slowfood listed restaurant specializing in seafood with a generous offering of vegetable antipasti and side dishes.
 You may know fave beans as broad beans where you come from. Once they are removed from their pods they need to have their skins removed. (This is not absolutely essential and certainly wasn’t done in the past when every little morsel counted.) The easiest way to remove the skin from each bean is to toss them into boiling water for half a minute. Remove and refresh under cold water. You will notice the skin wrinkle and lift off the bean, which then can be easily removed with a knife or your fingers. You can also make this with dried fave beans which will need soaking overnight. It’s not the same as the fresh experience but the flavor is unmistakable. It’s also ok to use frozen peas but remember to halve the weight indicated in this recipe (in Grandma Bellino’s Italian Cookbook).
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FRITEDDI alla SICILIANA
aka
 

FRITELLI
RECIPE in GRANDMA BELLINO’S ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN GRANDMOTHER
by DANIEL BELLINO Z
 
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FRANK SINATRA Eats !!!
 
Frank Sinatra and Ava Gardner dine out at Patsy’s in New York.
Frank’s favorite restaurant. Frank Sinatra’s family, on his father’s side 
is from the Sicilian town of Lercara Friddi Sicily south of Palermo … Frank’s father
Severio Anthony Martino Sinatra was born in Lercara Friddi in 1892 and immigrated to
New York City in 1903 … The famed Mafia Kingpin Charles “Lucky” Luciano was also born 
in Lercara Friddi in 1897 … His family immigrated to The Lower east Side of New York 
when he was  just 9 years old … Best Selling Italian Cookbook Author Daniel Bellino-Zwicke’s 
Maternal Grandparents Giuseppina & Phillipo Bellino were born and married 
in Lercara Friddi Sicily and immigrated to New York City in 1904 and later relocating
to the Italian conclave of Lodi, New Jersey where Phillipo opened a Shoemaker Shop 
on Main Street where they raised their 4 children Lillian, Frank, Anthony, and Daniel’s mother
Lucia … 
 
 
SALVATORE LUCIANO
aka
CHARLES “LUCKY” LUCIANO
Lercara Friddi, Sicilia
ITALY
 
 
MANGIA ITALIANO
Coming Soon !
Check Out Daniel’s other Books
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The Devine Amalfi Coast – Capri – Italy

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Positano, Italy
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SORRENTO
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View of CAPRI From ANACAPRI
 
photo Copyright DANIEL BELLINO ZWICKE
 
 
 
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Marina Picolo CAPRI with FARAGLIONI ROCKS in Distance
 
photo Daniel Bellino Zwicke
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FIAT CINQUACENTO 500
 
photo Copyright Daniel Bellino Zwicke
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Amalfi
 
photo by Daniel Bellino-Zwicke
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Minori with Ravello Above
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View of Minori from Villa Maria Agro Lemon Farm
 
 
 
 
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“WORLD’S BEST BREAKFAST”
 
My BREAKFAST Villa Maria, Minori Italy
 
photo Daniel Bellino Zwicke
 
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Me & Vincenzo the Owner of Villa Maria Agroturismo
 
 
 
 
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My Lunch at Villa Maria  ..  PACCERRI FRUTTA di MARE
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CAPRI Looking Down On The FRAGLIONI
 
with SORRENTO in The Distance
 
photo COPYRIGHT 2015 Daniel Bellino Zwicke
 
 
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SFOGLIATELLE in NAPOLI
 
 
 
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PIZZA in NAPOLI
 
at Da GAETANO PIZZERIA
 
“MOLTO BUONO”
 
 
 
 
 
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PASTA
 
at a SHOP in NAPOLI
 
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View of Mt. VESUVIO from Sorrento
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ALTRANI The AMALFI COAST
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CAPRI
 
 
 
 
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