Author: Daniel Bellino

Daniel Bellinohttp://thedannyreportdotcom.wordpress.comHello All ! I'm Daniel Bellino "Z" Best Selling Italian Cookbook Author and Publisher of Positano The Amalfi Coast ... I have traveled the World extensively and have been going to: Napoli, Capri, Positano, and The Amalfi Coast of Italy Since 1985 ... I live and write in New York's Greenwich Village. I am the Best Selling author of such Books as : SUNDAY SAUCE , The RAGU BOLOGNESE COOKOOK, The FEAST of The 7 FISH, and the soon to be released POSITANO - Capri The Amalfi Coast , a book that tells stories of Napoli, Capri and Psoitano, and is part Cookbook of Regional Dishes of the area, as well as being a Guide Book of this region of Italy. I have been a Restaurant and Wine Professional for more than 30 Years, and I Created America's 1st Ever Venetian Wine Bar (Bacaro) in 1997, in Bar Cichetti, where I was the Head Chef / Wine Director and Managing Partner.

MARINARA SAUCE ?

What is Marinara Sauce? That’s a good one. And I can tell you there is no one single definitive answer. Doesn’t exists, unlike, Amatriciana or Bolognese Sauce which both can have variations, they are still both pretty defined and the variations come after what defines a Bolognese or Amatriciana Sauce.

Well, one thing that a Marinara Sauce is, it’s a Tomato Sauce, a type of Tomato Sauce and it will vary according to who makes it.

Italians (in Italy) refer to Marinara not as a Sauce but in association with a recipe as in

Spaghetti alla Marinara. this translates to Mariner’s Spaghetti or in the style of the mariner, or “Sailor,” and is of Southern Italy and Naples in particular. Southern Italian Spaghetti alla Marinara does not contain any Seafood as some might think.

Folklore has it that, Italian Sailors developed Marinara Sauce to cook on ships, as the high-acid content in tomatoes helped to preserve it well. Another theory is that the wives of Neapolitan Sailors cooked Spaghetti alla Marinara for their husbands when they returned from sea.

So what is Marinara Sauce? Renowned Cookbook author and Restaurateur Lidi Bastianich says of marinara sauce, “The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor.”

Marinara Sauce is widely used in Italian-American Cuisine, and the sauce varies from person to person and, cook-to-cook, chef-to-chef, restaurant to restaurant, “there is no one single exacting specific recipe, but all usually have Olive Oil, Garlic, Tomato, Pepperoncino, and Basil and or Oregano. Oregano seems to be the biggest single factor in what a Marinara Sauce actually is, as many versions of Marinara Sauce seem to have Oregano included in it, which is not usually present in true Italian (of and from Italy) Tomato Sauce, or Sugo al Pomodoro. One other factor, is that Marinara Sauce is cooked quickly, in about 10 minutes as opposed to 45 minutes or longer for regular Tomato Sauce.

OK, now, my Marinara Sauce, what I think it is, and how I make it. Remember, I am of Italian-American descent. I cooked professionally for 20 years, in French, then Italian Restaurants. To me, the way I was taught and what I think is the best tasting Marinara Sauce is as follows. To make Marinara Sauce, I already have my base, regular Tomato Sauce that I have made previously. When I was in a restaurant and someone wanted Marinara Sauce, this is the one we made. We’d use about a cup of our regular tomato sauce that was always on hand. When we got an order for Spaghetti Marinara, we’d put some Olive Oil and a single serving pan. Heat it, add a good amount of chopped fresh Garlic. Cook the garlic, add a bit of Pepperoncino (Red Pepper Flakes) and a little dried Oregano. This was our flavoring base, and would considerably add much flavor to the base Tomato Sauce, making for a quite tasty Marinara. Once the garlic has cooked to where it just starts to brown a bit, you add the Tomato Sauce and heat through. Once your spaghetti has finished cooking, you drain it, drop it in the pan with your Marinara Sauce, adding a bit of the pasta cooking water, toss the pasta (mix) and serve. Voila, Spaghetti Marinara, my version and the one one most excepted as Marinara, though there are others. This is not the defining Marinara Sauce Recipe, but I believe the one most widely used, and no matter, I can tell you it’s dam tasty and, I always get raves whenever I make it. Basta!

Daniel Bellino-Zwicke

LEARN ABOUT MARINARA SAUCE, MEATBALLS< SUNDAY SAUCE, ITALIAN-AMERICAN NEW YORK and More .. In “La TAVOLA”

3 NEW YORK TIMES STARS For CARBONE

Pete Wells, The New York Times food critic gives Carbone 3 Stars, but his Review barely rates a Fair. It was an awful Blase Review of New York’s Hottest new Restaurant, Carbone. Don’t get your signals crossed, Wells didn’t right badly about Carbone, it’s just that his writing style of this article wasn’t very good, it was again, in fact Blase and harkens back to the awful New York Times Reviews of Frank Bruni .. The article had no sustenance, no pizzazz. Wells told as that the Vongole could have been more flavorful, The Tira Mi Su wasn’t that good, that the Veal Parm was the way you always hoped it would be. He liked the Rigatoni and Tortellini, as well as Lobster Fra Diavolo and Scampi.

We’ve been waiting a few months for The New York Times to review Carbone and we gotta say, the reveiw is a disappointment. Grub Street, The New York Observer, New York Magazine, and even The New York Post put out better reviews to The Times Blase one.

Pete Wells generally writes a good review, but this one, as The Big Boys in Brooklyn would say, Fuhgettabout-it !!! You get a “Satisfactory” on this one Pete. In the end, not many will remember how poorly this review was written, but the fact that Carbone got a 3 Star New York Times review. And I’m sure Mario Carbone and Rich Torissi could care less that the piece wasn’t written very well, but that they got 3 Stars. For now on, that’s all they are anyone will say, Three Stars from The New York Times. Basta!

La TAVOLA Is ITALIAN In GREENWICH VILLAGE

JOE’S DAIRY And NEW YORK’S BEST MOZZARELLA COMING To An END

Yes folks,sad but true, Joe’s Dairy is closing. After 60 years in business, the beloved little Cheese Shop, a.k.a. “Jimmy The Cheeseman’s Store” from The Pope of Greenwich Village, will sell their last ball of fresh Home Made Mozzarella (The best in The City) at 6 PM today May, 11 2013, and New York and the Italian Community of South Greenwich Village loses but one more beloved institution.

This is particularly a major blow to we Italian-Americans who lost our much loved Rocco Restorante on Thompson Street in The Village last year. Rocco’s, after 90 years in Greenwich Village lost it’s lease last year and The Torissi Boys quickly swooped in to open “Carbone,” which promised to be a classic Old School Downtown New York Italian Red Sauce Joint like Rocco’s was, but with $50 Veal Parmigiano and $52 Veal Marsala on the menu, it just doesn’t seem so.

And so my friends we lose another beloved old New York Mom-and-Pop business to greed landlords. It’s a Sin, and we all wish something could be done about this scourge. Bye-Bye Joe’s we’ll surely miss you there on Sullivan Street, and we’re gonna miss New York’s Best Mozz. So we’re do we go now? I still refuse to set food in that awful, overprice commercial enterprise Eataly, that’s for tourist and another type of person I will not mention. Guess I’ll have to walk down to DiPalo’s. Joe’s was only 2 blocks from my house. I’ll miss it so.

Daniel Bellino-Zwicke

FRANK SINATRA’S FAVORITE RESTAURANT “PATSY’S 56th STREET NEW YORK”

Everyone Knows Patsy’s was Frank Sinatra’s Favorite. Well, not everyone. That’s why I’m telling you … His favorite dishes were; Clams Posillipo, Spaghetti Pomodoro (Tomato Sauce), and Veal Milanese ….

SUNDAY GRAVY THE WORLDS MOST EXPENSIVE SAUCE

SUNDAY GRAVY

$35.00 A JAR

The WORLD’S MOST EXPENSIVE

ITALIAN JARED PASTA SAUCE

Mamma mia! That’s a lot of money to mangia.

At $35 a jar, Sunday Gravy is the most expensive pasta sauce in town — and the price tag is giving some people agita. “You’re kidding me, right?!” belched one Facebook poster. “Who in their right mind would pay $35 for sauce?”

The ruby-red delicacy costs far more than celebrity blends made by Mario Batali ($7.80), Lidia Bastianich ($6.80) or Rao’s ($8).

And it’s more than double the $16 for a plate of pasta with meat sauce at Eataly’s La Pasta or even a $22 penne with veal and pork ragu at Il Buco.

IF YOU THINK THIS IS An ABSURD PRICE and WANT TO MAKE YOUR OWN TASTY ITALIAN SUNDAY SAUCE GRAVY alla CLEMENZA alla FRANK SINATRA

GET YOURSELF A COPY of DANIEL BELLINO-ZWICKE’S AWESOME BOOK

“La TAVOLA” ITALIAN-AMERICAN NEW YORKERS ADVENTURES of THE TABLE

With MANY GREAT RECIPES INCLUDING SUNDAY SAUCE alla CLEMENZA, THE WAY FRANK SINATRA LIKED IT … MANGIA!!!

IF YOU MAKE THE SUNDAY SAUCE GRAVY RECIPE in “La TAVOLA” IT WILL COST YOU ABOUT $35 to $40 to MAKE a LARGE BATCH THAT WILL FEED ABOUT 20 PEOPLE or MAKE 20 SERVINGS of SAUCE WITH PASTA and SOME MEATBALL PARM SANDWICHES … YOU’D HAVE to BUY 5 JARS of SUNDAY GRAVY The WORLD’S MOST EXPENSIVE JARRED PASTA SAUCE, COSTING YOU ABOUT $175 .. If you MAKE YOUR OWN SAUCE YOU WILL SAVE ABOUT $130.00, YOUR SAUCE WILL BE BETTER, IT’S MORE FUN and YOU CAN GET A GREAT NEW ITALIAN FOOD BOOK (La Tavola) To BOOT .. BASTA!

The ULTIMATE SUNDAY SAUCE GRAVY RECIPE CLICK LINK To PURCHAE A COPY of "La TAVOLA"

The ULTIMATE
SUNDAY SAUCE
GRAVY RECIPE
CLICK Picture of BOOK To PURCHASE A COPY of “La TAVOLA”

CLEMENZA SHOWS MICHAEL (Corleone) HOW To MAKE SUNDAY SAUCE alla CLEMENZA

One of The Great Scenes of Italian-American Moviedom, Mafia Capo Peter Clemenza teaches Michael Corleone How to Make SUNDAY SAUCE “Clemenza Style.”

“Fry up some Garlic & Onions with Olive Oil, then put in the Tomatoes, add a little wine, then you Shove-In your Meatballs and Saseege. And that’s my trick.”

RECIPE for SUNDAY SAUCE “CLEMENZA STYLE” Can Be Found in “La TAVOLA” at AMAZON, JUST CLICK Picture of MICHAEL & CLEMENZA

SUNDAY SAUCE

One of the great traditions of the Italian American enclave in the U.S. is the ritual of Sunday afternoon when the entire family gets together for Mama’s or Nona’s famed “Sunday Sauce.” What is it? Well there are a number of variations on the theme. Most Sunday Sauce’s are made with Italian Sausage, Braciola, and Meatballs. Some people make theirs with pork ribs, beef neck, and possibly chicken thighs and backs. These meats are slowly simmered for several hours with tomato, minced onions, garlic, celery, and carrots. I generally like to make my Sunday Sauce with sausage, meatballs, and pork ribs. Other times I’ll make it with Sausage, Ribs, and Braciola. An old tradition in some families is that mother or grandma would start the sauce early on a Sunday morning, get it simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to church, the sauce slowly simmers and when you get back home, the sauce is ready.

The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciola. My memories are vivid watching my mother stuffing the braciola with garlic, parsley, Pecorino, and pignoli nuts, then sewing up the bundles with a needle and thread so they would hold together while simmering in the gravy (many families all over the New York and around the country simply call Sunday Sauce “Gravy”). Another fond memory was helping my mother roll and shape the meatballs.

As for me, my Sunday Sauce will vary depending on my mood. One thing I love to do when making the sauce is the addition of pork spare ribs, which not to many people use, I love it.

Whenever people eat my sauce, they go nuts for the ribs and some are surprised cause they might never have had them in a sauce before. They didn’t know that you could use pork spareribs. The ribs are traditional with some but not everybody. It is quite a shame for those who don’t add the ribs because they give the sauce some wonderful flavor and they are incredibly delicious to eat after braising in the sauce for a couple of hours. Whenever I make the sauce and I’m dishing it out to friends and family, I always make sure that I have my fare share of the ribs. Pork ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty. They are far beyond compare. “They are Out-of-this-World!!!” The friends, one-by-one, go nuts for them. “Yes they are most than tasty!”

And what to serve with the Sunday Sauce you ask? It should be a short macaroni; rigatoni, ziti, or gnocchi are best.

The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a beautiful thing. If you mention the term Sunday Sauce to any number of millions of Italian-Americans, the wheels start turning in their heads. Thoughts of how tasty it is, all the different components; the meatballs, sausages, braciola, (maybe ribs, beef or pork neck), the pasta, and the gravy itself.

They think about sitting at the table with friends and or family, people they love. They think about the antipasti that will start the meal and about some good Italian Wine, maybe a nice Chianti. They think about the warmth in the air, loved ones, Dino, Sinatra, and of course, the

Sunday Sauce itself. “It’s a beautiful thing!!!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together soon. “Sunday Sauce, it brings people together,” in a most delightful way.

This is an Excerpt from Daniel Bellino-Zwicke’s “La TAVOLA” Italian-American New Yorker’s Adventures of The Table, which is available in paperback and Kindle on AMAZON.com …

La Tavola is filled with wonderful Stories of Italian-American New Yorkers, many from Greenwich Village and their adventures of the Table and Kitchen, Food, Wine, Family, and Friends. This Book is “A Must Have” for anyone interested in Italian Food, New York Food, and the Italian American Lifestyle …

ANTHONY BOURDAIN PARTS UNKNOWN CNN APRIL 2013

KITCHEN CONFIDENTIAL “The Greatest Book Ever Written on The Inner Workings of The Restaurant Business”

Anthony Borudain’s new show Parts Unknown will premier on CNN on Sunday April 14 .. I can’t wait. Either you hate Tony or love him, I’m in the later group but I can defineatelty understand people not going for Bourdains’s brand of Food Journalism, Tony can too, beleive me, and he really doesn’t give a F_ _ _ … It’s his snarky, cynical in-your-face opinionated brand of reporting that has gained him a legion of fans and made him a Rock Star Food-Writer / Food Show Host .. Tony was on the Travel Chanel and made a big hit with his hugely popular show No Reservations after a brief stint with The Food Network, which Tony Hated, and one more reason if you are serious about food and the whole culture you will love him even more, I do, yes The Food Network Sucks, Big Time .. They have mnade a Food Network, and it should be good and have quality and integrity, and it doesn’t, “It Sucks.” The quality of the programming on The Food Network is absolutely “Horrible” and caters to mindless _ _ _ _ _ _ _ _ _ _ _, “I’m not gonna say it, I might catch a lot of flack, but you fill in the blanks.” Tony is right!
Anyway, away fom that awful Food Network and on to Quality TV as No Reservations was (“I miss it”) and we are sure Parts Unknown will be. It has t o be, it has got Tony, the man who wrote the greatest insider book on the restaurant business that has ever been written. The book that made Tony and rocketed him onto the scene. The book Kitchen Confidential is a classic and a must for any serious restaurant, gourmand persons interested in food and dining. Bravo Tony, and good luck with the new show. We’re sure you’re gonna knock it out of the park.

Daniel Bellino-Zwicke

THE POPE of GREENWICH VILLAGE

Eric Roberts and Mickey Rourke

at TONY’S NUT HOUSE

The POPE of GREENWICH VILLAGE

176 MULBERRY STREET, Little Italy

CHARLIE Getting Dressed at his Apartment on CARMINE STREET

MICKEY ROURKE as PAULIE’S Cousin CHARLIE MORAN

MICKEY ROURKE

“CHALOOTZ” !!!

in The STICKBALL Scene

Anthony Passamante Playground

Corner of 6th AVENUE and HOUSTON STREET

GREENWICH VILLAGE , NEW YORK

The Old JOE’S DAIRY , Sullivan Street

between Houston and Prince Street

is Where PAULIE Buys MOZZARELLA and SALAMI

to Make His ITALIAN SANDWICH

PAULIE and CHARLIE Leave The CHEESEMAN’S SHOP

JOE’S DAIRY , Sullivan Street

PAULIE Buys BREAD at ZAMPIERI’S BAKERY

PAULIE MAKES HIS SANDWICH

The sequence of events when Paulie makes his Italian

Sub Sandwich follows.

1) Paulie and Charlie go to the Old Joe’s Dairy

where they make fresh MOZZARELLA every day. JOE’S DIARY is the real

name of the shop that’s portrayed as JIMMY THE CHEESEMAN’S Shop

in The POPE of GREENWICH VILLAGE. Paulie buys some Gabagool

(Capicola) Salami, and fresh Mozzarella Cheese.

2) Paulie and Charlie

go next door at the old ZAMPIERI’S BAKERY where Pauli buys a loaf of

ITALIAN BREAD (with Sesame Seeds) for his Sandwich.

As PAULIE and CHARLIE leave Zappieri’s, we see them walk up Sullivan

Street past SANIT ANTHONY’S of PADUA CHURCH, corner of

HOUSTON and SULLIVAN STREET. In the movie, we next find

Paulie and Charlie in a PARK on The corner of SPRING and MULBERRY.

PAULIE assembles his Huge Sandwich and tells Charlie about the RACE HORSE

he bought into with TOMMY BORTANDO and JIMMY THE CHEESE-MAN

JOE’S DAIRY , 156 Sullivan Street

PAULIE and CHARLIE Going to Get “MOZZARELLA”

Known in The Movie as JIMMY The CHEESEMAN’S SHOP

PAULIE’S Got The GABAGOOL

He’s making his Sandwich and talking to CHARLI about

Artificial Insemination which he calls ARTIFICIAL INSPIRATION .

DiSALVIO PLAYGROUND , Spring and Mulberry Streets

Paulie Eats His Sandwich

ERIC ROBERTS and MICKEY ROURKE

Playground at the corner of Spring and Mulberry

LOMBARDI’S PIZZA is a Few feet away on Spring Street

and the SPRING LOUNGE best known as The SHARK BAR

is right across the street on the South West Corner

of MULBERRY and SPRING

Besides SHOOTING Drinking Scenes at the former MARE CHIARE BAR

which is now know as The MULBERRY STREET BAR

ERIC ROBERTS and MICKEY ROURKE shot a scene in the SPRING LOUNGE

PAULIE and CHARLIE Walk across SPRING STREET

at the end of the Movie after PAULIE put LYE in BEDBUG

EDDIE’S ESPRESSO at the SOCIAL CLUB

The POPE of GREENWICH VILLAGE Poster

at MARE CHIARO BAR

aka TONY’S NUT HOUSE

SUNDAY SAUCE

PAULIE’S SANDWICH

At DiSAVIO PLAYGROUND

Corner Spring and Muberry

THE POPE of GREENWICH VILLAGE

TRAILER

MARE CHIARO BAR

“TONY’S NUT HOUSE”

Now Called MULBERRY STREET BAR

176 Mulberry

ERIC ROBERTS at MARE CHIARO BAR

TONY .. The REAL Former Owner of MARE CHIARO BAR

aka “TONY’S NUT HOUSE

Now called THE Mulberry Street Bar

“PAILIE is Waiting for CHALOOTZ”

CHARLIE Going to Meet with The BED BUG

BED BUG EDDIES’S HEADQUARTERS

51 Spring Street

CHARLIE tells BED BUG EDDIE about the TAPE he has that can

put the BED BUG away for 20 .

EDDIE’S Reply : You’re threatening me you Scumb-Bag. You’re acting like a Mammaluke (Idiot) . You come in here and you don’t show the Club and Respect. People STEAL From Eddie Grant it makes for a TOTAL BREAKDOWN. No one Knows what’s Right or Wrong. Next Thing You Know you Got MOOLANIANZS moving in.

Watch Italian Cookbook Author

DANIEL BELLINO “Z” ‘s

POPE of GREENWICH VILLAGE GUIDED TOUR

PAULIE and CHARLIE in FRONT

of PINO’S ITALIAN BUTCHER SHOP

The RAGU BOLOGNESE COOKBOOK

SECRET RECIPE BOLOGNESE

by DANNY BOLOGNESE

Di FARA PIZZA IT’S A RELIGIOUS EXPERIENCE

The MAESTRO DOM DeMARCO at WORK !!!

Yes,” Eating Pizza Made by The Maestro DOM DeMARCO Is a Religious Experience!

Much has been said of the now famed Pizzeria (DiFara Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don’t know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno’s on Neptune Avenue in Coney Island, Brooklyn, New York and Di Fara Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.

Wow, got off on a tangent about both Di Farra and Totonno’s when I just intended to talk about Di Fara Pizza, Dom DeMarco the Maestro of Di Fara’s and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. “Yes,” it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.

Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn’t the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco’s pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don’t like it don’t eat it, this countries finest examples of the Pizza Art.

And on to the religious experience of Di Fara, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He’s worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza along with them, or sit back and get three guys to do it. At his age, he’s entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does; and wants; he grinds chunks of Pecorino Romano in an old hand cranked meat grinder and sprinkles on each pie just before serving, along with cutting fresh Basil onto the Pizza at the last moment after Dom’s prerequisite drizzling of the Olive Oil giving two different taste and contrast on the same pie, one baked on (Cheese) and one applied at the last moment, devoid of the hot oven heat. Dom guilds the Lilly, so to speak. This is truth, not just a figure of speech.

Yes Dom makes each and every Pizza that goes out or is consume on the spot, at DiFara’s. No one else has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Fara’s to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). “It’s a Religious Experience.” Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America’s Best, and something to rival that other World Pizza Capital, Napoli.

Daniel Bellino-Zwicke