SPAGHETTI MEATBALLS
Meatball Parm Sandwich
Learn How to Make Spaghetti & MEatballs and Meatball Parm Sandwiches in SUNDAY SAUCE by Daniel Bellino-Zwicke .. Recipes for Meatballs alla Sinatra, SUNDAY SAUCE alla CLEMENZA, Goodfellas Priosn Sauce and much more .. SUNDAY SAUCE – When Italian-Americans Cook ..
.
The RAGU BOLOGNESE COOKBOOK .. Click HERE !
.
.
Vasteddi Sandwich
Also Known as Vasteddi or Pane e Milza
Is a Specialty of Palermo, Sicily
Made of Beef Spleen w/ Ricotta & Caciocavllo Cheese
on a Sesame Seed Bun called Vastedda
The SANDWICH (PANINO) is Actually Named After The Bread
Just Like The MUFFULETTA of NEW ORLEANS
.
VINNY at HIS FOCCACERIA
East Village .. NEW YORK NY
Vinny is on The Right (Sadly La Foccaceria Closed in 2010)
La Foccaceria? Oh where have you gonna? Well, i know. After more than 90 years in business, it was time to close the doors. And a sad day it was for thousands, including me. I first moved into the East Village in November 1982 .. I was working in another famed old New York Italian institution in The East Village, in John’s (Since 1908) on East 12th Street right around the block from La Foccaceria .. La Foccaceria was a great little Sicilian Specialties restaurant on 1st Avenue between East 11th and East 12th Streets on the east side of First Avenue .. That was the first spot where they opened the doors in 1914 … I’m sorry to say, I never went to that one but to it’s (La Foccaceria) 2nd locatoion a couple blocks south on 1st Avenue between East 7th Street and St. Marks Place (E. 8th Street) on the east side of the avenue. The new La Foccaceria, run by one Vinny Bondi was jsut one block from my apartment at the corner of Avenue A and St. Marks Place. In 1982 to the East Village was on an up-swing in popularity and improvement from a sort of sub-ghetto of The Lower East Side. the neighborhood which was strongly Eastern European; Ukranian and Polish, mixed with Hispanics, Italians, and people of Jewish persuasion. At this point in time many rental apartments were quite cheap and the neighborhood was attracting artists, so-called wannabe actors and musicians and young people who wanted to live in Manhattan. In the East Village they could find an apartment (though not the best physically) at reasonable rates for the time, I did. Through a friend I was able to procure a 2 bedroom apartment for a mere $400 a month. Quite a bargain. I shared the apartment with my good friend jay F. for the first year in that apartment. Once he moved out, I kept the apartment for myself.
Hey, I’m getting off the beaten track. Yes back in 82 the East Village was an exciting and changing neighborhood, perfect for me and other young people just starting out in this great city of ours.
I was only paying $400 rent and had money to spend eating out. i used to eat at a Ukrainian Diner Odessa on Avenue A and Leskos as well, 2 doors down from Odessa. there I could get plates of home-made Perogis, fresh Keilbasi and other solid for for cheap. In the East Village there were a few old-school Italian holdovers like; John’s were I was working as a waiter & Bartender at the time, Lanza’s (now over 100 Years old), De Roberta’s Italian Pastry (over 100 years old) Brunetta a great little Italian Restaruant I used to go to which was on the same block as the original La Foccaceria and there was the current La Foccaceria on 1st Ave near East 7th Street .. I went in to La Foccaceria one day, I met Vinny and I loved it from the start. Vinny’s father and mother had started the place way back in 1914 … Vinny, I never asked his age, but he must have been in his late 60’s at the time (1983). La Foccaceria served an array of wonderful dishes; all the usual pastas like; Lasagna, Spaghetti & Meatballs, Spaghetti Vongole (Clam Sauce), and Sicilaian Maccheroni like; Pasta con Sardi and Lasagna Coccati, broken pieces of lasagna pasta baked with sausage,peas, tomato, and mozzarella. Vinny had great soups like Pasta Fagoli and the best Lentil & Escarole Soup around. He sold sandwiches like Chicken Parmigiano, Meatball Parm, Sausage & Peppers, and his most famous dish of all, the famed Vastedda Sandwich of Palermo. A Vastedda (Vastedde) Sandwich as we’ve said is a very famous sandwich that is a specialty in Palermo, is made with Beef Spleen (or Veal) with Ricoota and Cacciocavallo Cheese on a small Sesame Seeded Bun. It is quite wonderful and was a specialty of the house at Vinny’s La Foccaceria. I just loved it, and at $1.60 per, even in 1982 it was one of New York’s great prepared food bargains. The average price of a sandwich back then was about $5.00, so at $1.60 per? Wow! I had tried most of the dishes at La Foccaceria in my first year eating there, but there was one that I loved by far most of all. Yes, the Vastedde. Most times I would have a Vastedde and a bowl of Vinny’s wonderful Lentil & escarole Soup, the best I have ever had. If it was Thursday or Saturday, the days that Vinny made Arancini (Sicilian Rice Balls) and Sfingione (True Sicilian Pizza), I might get a piece of Sfingione and Lentil & Escarole Soup, or Sfingione, a Vastedde, and Soup. Yeah!
Boy did I love Vinny’s. There was nothing like those Vastedde and Vinny making them. Vinny had a special stattion at a counter up front of the place where he cut the cooked Beef Spleen, fry it in lard, cut the bun, cut some Cacciocavallo, he’d lay the spleen on the bun, add some Ricotta, and sprinkle the cut Cacciocavallo Cheese over the top. Yumm! And I’d have a little chat with Vinny as he made my Vastedde right before my eyes. When i ordered it, all I had to say to Vinny, was, “One with everything.” That meant everything; the spleen, Ricotta and Cacciocavallo. Some people would order them minus the spleen. Why? Amateurs.
Sadly, Vinny closed his Foccaceria a few years ago. it was a sad day for me, no more Vinny, no more La Foccaceria, no more Vastedde.
Ode to La Foccaceria
Ode to My Pal Vinny
Ode to My Beloved Vastedde, I Will Miss You All So
.
GRANDMA BELLINO’S COOKBOOK
RECIPES FROM MY SICILIAN NONNA
JOSEPHINA SALEMI BELLINO
From LERCARA FRIDDI , SICILIA
.
.
Ferdinando’s Focacceria
Union Avenue, Carrol gardens Brooklyn, New York
Ferdinadno’s is the Only Place to Get a Good Vasteddi Sandwich
Left in New York
.
MANGIA ITALIANO !
There’s an Chapter on the VASTEDDI Sandwich
In Daniel Bellino “Z” s Latest Book
MANGIA ITALIANO !
Memories of Italian Food
.
.
COOKING ITALIAN
GREATEST HITS COOKBOOK
.
.
.
Frank Sinatra & Ava Gardner …. “Mangia Bene”
Wanna Eat like the late great Frank Sinatra? Who wouldn’t? Frank was Sicilian-American and ate Sicilian food, but even more so he loved classic Italian-American Neapolitan Cusisine, with dishes like Clams Posillipo, Spaghetti Marinara, Eggplant Parmigiano, and Veal Milanese were Frank’s favorite dishes, and his favorite restauarnt to eat these dishes at was the great Old-School Italian Red-Sauce Joint on West 56th Street in New York called Patsy’s .. Yes it was Frank’s favorite, and when in New York Frank also liked to go to The 21 Club, PJ Clarke’s, Gilly’s, and Gino’s on Lexington Avenue …
.
Patsy’s … 56th Street
FRANK SINATRA’S Favorite Restaurant
.
One of FRANK’S Favorites
CLAMS POSILLPO
.
FRANK Loved VEAL MILANESE
Pounded Extra Thin
.
Two of Frank’s Favorites
Together on One Plate
EGGPLANT PARMIGIANO & Spaghetti Marinara
.
GNOCCHI POMODORO
.
Charle’s “Lucky” Lucciano
Was From Lercara Friddi Sicily
The Same Town as Sinatra’s Father Anthony Martino
.
FRANK Pours DEAN
a Shot of JACK DANIELS
Another of FRANK’S Favorites !!!
Sammy Davis Jr. Looks On
.
Another of Frank’s Favorites
PJ Clarke’s .. 3rd Avenue .. NEW YORK, NY
Where Frank Downed Many a JACK DANIELS
FRANK Eating a Scrambled Egg & Bacon Sandwich
Yes Another Favorite
LEARN HOW TO MAKES SINATRA SAUCE
In Daniel Bellino’s SUNDAY SAUCE
Recipe in SUNDAY SAUCE
When Italian-Americans Cook
.
.
COOKING ITALIAN
GREATEST HITS COOKBOOK
by Daniel Bellino Z
.
.
.
Frank Sinatra in Mosaic
ITALIAN-AMERICAN FOOD … A Brief History
Italian food is one of the most popular ethnic foods in America. In fact, it’s so popular that Italian food authorities have become concerned with what they call “Italian sounding” or “fake Italian food products.” According to one study, authentic Italian food — that’s food imported from Italy — accounts for only about one-third of Italian food purchased in the United States. The remainder is foods that have Italian names, but are not authentic Italian products.
Authentic Italian food products are available at specialty food stores in the United States –most notably in Italian food markets in cities with large populations of Italian Americans. Italian food producers say that Italy’s high standards, the importance of freshness and the cost and time of exporting have limited authentic Italian food products in the American market. However, the Internet has narrowed the gap, as more Italian products become available online.
Many say the trend toward Italian food started in the late nineteenth century as Italian immigrants began to make their homes in America. The waves of immigrants from Italy continued passing through Ellis Island, traveling further west, yet holding on to their cultural identity through their cooking.
One of the earliest dishes attributed to an Italian, and still extremely popular today, is Chicken Tetrazzini. It was created in the early 1900s in honor of Luisa Tetrazzini, the operatic soprano known as The Florentine Nightingale. The famous muffuletta sandwich of New Orleans, named after the muffuliette rolls baked in Sicily, was created in 1906 for Sicilian workers. The ever popular Philly cheese steak was invented by an Italian, and the specialty fish stew of San Francisco, cioppino, originated from the Italian fish stew ciuppin, made by the Genoese fishermen who settled there.
Soldiers returning from Italy after World War II brought with them their desire for the foods of a grateful but war-torn nation. Enterprising immigrants opened restaurants providing the soldiers with the foods they had developed a craving for and introduced the soldiers’ families to spaghetti and meatballs, sausage and peppers, ravioli, lasagna, manicotti, baked ziti and pizza.
Throughout the 50s and 60s, Italian food was becoming a part of the American diet and delicatessens offered salami, capocollo, mortadella, pepperoni, mozzarella and provolone, while spumone was a popular dessert, and variations of minestrone abounded. During the 70s and 80s, many Italian-inspired regional dishes became popular in America — Eggplant Parmigiana, Fettuccini Alfredo, Penne alla Vodka, Shrimp Scampi, Chicken Piccata, Chicken Cacciatore, Steak Pizzaiola, Osso Buco, Veal Marsala, Pasta Primavera, Fried Calamari, Saltimbocca, Caponata, Calzone and Stromboli. Grissini, semolina bread, risotto, broccoli rabe, arugula, radicchio, Gorgonzola, Parmigiano Reggiano, ricotta, olive oil, pesto, prosciutto, sun-dried tomatoes, pizzelle, cannoli, zeppole, torrone, gianduja, panettone and espresso were common additions to meals.
The 90s heralded a mass influx of Italian ingredients and foods, with bocconcini, mozzarella di bufala, ricotta salata, fontina, Asiago, Taleggio, Grana Padano, Pecorino Romano, caciocavallo, mascarpone, ciabatta, crostini, bruschetta, focaccia, panzanella, polenta, gnocchi, pancetta, specialty pestos, black and white truffles, balsamic vinegar, extra virgin olive oil, dipping oils, pasta — of all shapes, sizes, and colors, numerous pasta sauces, various types of pizza, cappuccino, flavored syrups, biscotti, tiramisù, granita and gelato.
So far, the twenty-first century has brought more attention to frittata, timballo, panini, Insalata Caprese, Burrata, Arancini, homemade specialty pastas, flavored balsamic vinegars and oils, artisan breads and cheeses and, although not a food, but food related — the barista.
.
.
SUNDAY SAUCE
aka GRAVY
1492 … Christopher Columbus discovers the Americas .. Soon thereafter, foods like Potatoes (Gnocchi), Tomatoes (Sugo di Pomodoro), and Corn (Polenta) are exported from the New World to Italy.
1880s … The first 5 Million Italian Immigrants arrive in America and eventuall invent one of the the World’s Best Loved Cusines “Italian-American”
1889 … Raffael Esposito invents Pizza Margherita in Naples, Italy honor of Queen Margherita ..
1891 … Florentine baker Artusi Pelligrino writes the first modern Italian Cookbook .
1905 … America’s 1st ever Pizzeria, Lombardi’s is opened by Genaro Lombardi on Spring Street in New York .. Lombardi’s Pizzeria is till there, and is the 1st and oldest Pizzeria in the United States ..
1906 … Barbetta Restorante opens in the Theater District in New York .. It’s still open and run by the founders daughter Laura Maioglio ..
1908 … John’s of 12th Street opens on East 12th Street in the East Village .. Charles Lucky Luciano would whack (Murder) someone outside the restaurant one day.
1917 … Alfredo di Lelio invents Fettuccine Alfredo at his restorante in Rome .. Mary Pickford and Douglas Fairbanks eat it on their honeymoon in 1926 and love it, and spread the word back in Hollywood, and the word spreads. Within a year, a recipe for Fettuccine Alfredo is in cookbooks in the States . Fettuccine Alfredo becomes one of America’s favorite dishes and is a bug part of Italian-American cuisine and is served in Italian restaurants all over America, where millions of dishes of it have been enjoyed by enthusiastic customers over the years. The recipe created by di Lelio is made with fresh fettucine egg noodles and the sauce is made by tossing butter and grated Parmigiano Reggiano together with the just cooked pasta. Italian restaurant owners in America make it a bit differently and their devoted customers just love it. In Italian restaurants in America the same fresh fettuccine egg pasta is used, but the sauce is different, it’s made of heavy-cream and the grated Parmigiano Reggiano instead of butter and Parmigiano, either way is equally tasty.
RAO’S
East Harlem , NEW YORK
JOHN’S
EAST 12th STREET , NEW YORK NY
Original DECOR SINCE 1908
GINO’S
Lexington Avenue , New York , NY
“Sadly, has closed, but it was one of America’s greatest Italian restaurants ever, so we just want to keeps its memory alive. Basta!”
FOR MORE GREAT ARTICLES of ITALIAN AMERICAN FOOD and CULTURE
FOR NewYork Italian
.
COOKING ITALIAN
GREATEST HITS COOKBOOK
Cooking Italian – Greatest Hits Cookbook is the latest from bestselling cookbook author Daniel Bellino-Zwicke .. This book Greatest Hits is just that, some of the Greatest Hits Dishes (recipes) of the wonderful cuisine we know as Italian-American of which Mr. Bellino is one of the foremost authorities on the subject (Italian American Food & Culture) .. Cooking Italian -Greatest Hits Cookbook is a compilation of America’s favorite and most loved Italian Dishes. Dishes like Baked Clams, Lasagna, Spaghetti Bolognese, Manicotti, Linguine w/ Clam Sauce and the like, and this book is filled with all of those, the best of the best of our beloved Italian-American Cuisine with dishes like Chicken and Veal Parmigiano, Chicken Cacciatore, Veal Marsala and more, Daniel has them all in there. And not just that, this book also includes Daniel’s The Feast of The 7 Fish – Italian Christmas, a book on the Itian peoples most improtant and extravagant meal of the entire calender year, La Vivilia, aka The Feast of Seven Fishes. If you’ve ever wanted to make this monumental Italian Christmas Eve Feast but don’t know where to start, then you’re in luck, it’s all in there from soup to nuts as they say, everything on what you need to make your own special Christmas Feast, perhaps this .. So, if your looking to make the Seven Fish Feast, or you simply need a great recipe for Spaghetti Pomodoro (Tomato Sauce), this new book by Daniel Bellino might be just what you’re looking for. “Mangia Bene”
Chicken Parmigiano .. One of The many great recipes in The Geratest Hits
Italian Cookbook
.
Baked Ziti w/ Meatballs
.
Ford
The Italian Christmas Feast of The 7 Fish? Ever Wonder about it” Its meaning, make-up, rituals, and of course “How To Make It?” Well Ladies and Gentlemen, You’re in Luck.” Renowned Chef and Cookbook author Daniel Bellino-Zwicke has just come up with his latest “THE FEAST of The 7 FISH” An Italian-American Christmas Eve Feast, and just in Time for Christmas. If you’ve ever wanted to know about this wonderful Italian Christmas Tradition and How to make it, then this book is for you. It has Everything you need to know to make this Wonderful Italian Feast and on all levels ..
La Vigilia
My Aunt Helen used to make the famous Italian Christmas Eve Dinner, The Feast of 7 Fishes, The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.
The first time I ever had the mystical dinner was about 14 years ago with my cousin Joe, his family and my girlfriend Duyen. We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, the 7 Fish representing the 7 Sacraments.
This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.
So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. So it we had great anticipation of the grand Feast to come and we were filled with happy expectations of the meal to come.
And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much loved Southern Italian (especially Napoli and Sicily) creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, white wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alexandra, Little Joey, Duyen, Jose, and Sergio from Barcelona were all in attendance.
The Mussels Posillipo, a great favorite of both Neopolitans and their Italian-American brethren, were cooked with garlic, white wine, parsley, and tomato, of which the sauce is always great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few mussels to eat, and I have loved them ever since.
Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them. The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!
The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.
Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success though quite a lot of work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat. So, you will see later on that you can have this great Feast of 7 different Fish in a number of ways; either 7 fish in seven courses or do the 7 fish in three, four, 5, or 7 separate courses, whatever you choose, it’s up to you.
On this particular Feast of The 7 Fish in 3 courses, we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex’s and Joe’s favorite and they said that it was a must whenever we make the meal. We had the Stuffed Calamari as our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three.
The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.
The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.
The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian-American way of life, the food, the wine, the rituals. Joe truly loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family who I share my meals with.
It makes cooking a joy rather than a chore, when cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of love. Scratch that, “A Whole Lotta Love!”
If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and represents the Holy Trinity of The Father, Son, and Holy Ghost. Basta, e Buon Natale!
EXCERPTED from THE FEAST of THE 7 FISH by Daniel Bellino-Zwicke
For years now, many so called food Experts who thought they knew more than they actually did wrote disdainfully of the famed Italian dish Spaghetti & Meatballs, saying “it was not authentic Italian food,” and is Psuedo Italian. Well, “oh Contraire.” Guess what? Spaghetti & Meatballs is Italian. Or should I say Pasta & Metaballs. Yes, pasta with meatballs is a dish eaten quite often in southern Italy and the regions of Puglia, Sicily, and Abruuzo, a native dish is Pasta, (usually short Maccheroni) dressed with Meatballs as a special treat .. The names pf these dishes are called Pasta Seduta, meaning Seated Pasta and Maccaroni Azzese .. Yes Pasta w/ Meatballs, “It’s really Italian.” I myself have written about this in my book SUNDAY SAUCE -When Italian-Americans Cook, where I stated at the time that I had hear of certain areas serving Meatballs along with their pasta. And even before I heard this I surmised that out of so many millions of poor Italians over the years it was most certain that in poor familys not wanting to wash more than 1 dish per person eating that momma would not serve pasta and meatballs in seperate courses but together on one plate of Pasta & Meatballs (Spagetti Meatballs). And so as stated before Pasta with Meatballs is an authentic dish served all over Southern Italy, it’s reall Italian Food and has names for it, again Pasta Seduta and Maccheroni Azzese .. So there, “In your face Food Snobs,” snubbing our beloved Spaghetti & Meatballs, no it’s not just Italian-American, which is not a bad thing, it’s really Real italian and the mystery and controversy is now setted, it’s Spaghetti & Meatballs, millions love it, and billions of plates have been served over the years. Why? People love it, as simple as that ..
