My Latest Photo of Minetta Tavern
Macdougal Street
Greenwich Village , New York
Photo DANIEL BELLINO ZWICKE
READ about MINETTA TAVERN’S Famous BURGERS
MINETTA BURGER virsus The BLACK LABEL
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The BADASS COOKOOK
LEARN HOW
To COOK PERFECT STEAKS
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Author: Daniel Bellino
John Sloan Greenwich Village New York NY McSORLEYS ALE HOUSE
McSORLEY’S
John Sloan
McSorleys Old Ale House
NEW YORK
CORNELIA STREET
6th Avenue
GREENWICH VILLAGE , NEW YORK
John Sloan
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McSORLEY’S
East 7th Street
NY NY
READ the HISTORY of McSORLEY’S
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The BADASS COOKBOOK
BADASS RECIPES
I’m Back
Me in ROME
2018
Hey Guys, “I’m Back!” Somehow I lost my password for my Dashboard that I run sever websites from, including Daniel-Bellino-Zwicke.com (this Site), Big-Lebowski-Cookbook.com , Greenwich-Village-Italian.com , Vinyl-n-Vines.com , and NY-Foodie.com.
None of the Sites were down. They were all up and running, it’s just that I couldn’t get to the dashboard of each to make Post, so consequently there have’t been any posts on any of these sites for 3 months. I started a couple of New Sites in order to make posts, as I wasn’t sure if I would ever be able to get back on the sites, so I have another Author Website for myself at Daniel-Bellino-Zwicke .
I also started a new site for Positano , and The Amalfi Coast . Please stay tuned, I will start posting again on all these sites.
Thanks,
Daniel
New York Italian Sfogliatella
ANDREA PANSA
and a classic VESPA
AMALFI, ITALY
on The AMALFI COAST
This is one of the most Beautiful Italian Bakery / Caffes
you’ll ever see in your life. They make all sorts of wonderful
Italian Pastries, Cookies, Cakes, and of course SFOGIATELLE …
If you’re ever on the AMALFI COAST, check them out. They right by the
CATHEDRAL in the main square of AMLAFI … Mangia Bene !
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Classic Sfogiatelle
Italian-American New York’s favorite pastry? It has to be our beloved Cannoli from Sicily. Yes we Italian-American New Yorkers do love our Cannoli, but when it comes to our second favorite it another crispy treat, this time from the Amalfi Coast in the Southern Italian City of Napoli (Naples). Yes we do love our Sfogliatelle all crucnchy crispy and filled with sweet lemon flavored ricotta cream to complete its lovely taste. Yes the Cannoli may be number one, but it’s not everyone’s absolute favorite, though they may love it, if forced to pick one over the other, some would go with the much loved Sfogliatelle a pastry invented by Nuns in The Convent of Santa Rosain the smal town of Conca dei Marini on The Amalfi Coast of Italy.
Most people associate this tasty Italian Pastry the Sfogliatelle with the city of Naples, and tey would be right in doing so. But if they thought it was invented in this city they would be wrong, for as we have just stated it was invented on the Amalfi Coast at the Convent of Santa Rosa. This being said, as this pastry is wonderfully delicious and loved by millions, and with Napoli being the capital city of the region, Naples has adoted the pastry as its own, and more Sfogliatelle are consumed on a daily basis in Naples than in any otherr place. The on Earth including New York , and they make such good ones there, New York Italians and all citizens of The Big Apple associate the pastry with Naples. All this beng said, just go out and get one and enjoy for lucky for those of us who live in New York, we have many fine Italian Pastry Shops that make Sfogliatelle every bit as good s you get in Naples or on the Amalfi Coast of Italy.
That’s Sfogliatelle alla New Yorkese. Basta !
LEARN HOW to MAKE SFOGIATELLE at HOME
This is a GREAT VIDEO …. WATCH IT !
It is a typical cake of the Neapolitan pastry tradition, a sin of gluttony that everyone should enjoy once arrived in Campania. It has a classic shell shape, fragrant in the mouth with a soft and delicious filling, garnished with pastry cream and raspberries…have you understood what we are talking about? The Sfogliatelle Santa Rosa, of course. An inviting-looking sweet rich in tradition, that contains within it the secrets of a distant history.
The history began in 1600, in the Monastery of St. Rose from Lima in Conca dei Marini, on the Amalfi Coast . The cook-nun (probably inspired by God or by the need to not waste anything) decided to prepare a mixture using a bit of semolina cooked in the milk, lemon liqueur, dried fruit and sugar; then she enriched the bread mixture with white wine and lard and created a pocket like a nun’s hood in which she put the first mixture. Once out of the oven, the nun garnished the new cake with pastry cream and raspberries. This delicious sweet was renamed “Santa Rosa”, to glorify the Saint to which the monastery was dedicated.
The recipe of the sfogliatella Santa Rosa was jealously guarded within the walls of the Monastery of St. Rose for about 150 years. In the early XIX century Pasquale Pintauro, a Neapolitan pastry chef, obtained the original recipe (probably from a nun aunt): he promptly changed it by removing the pastry cream and the raspberries. So he created the “riccia” (curly) variant of the sfogliatella: triangular-shaped, crunchy, composed by composed of layers of thin puff pastry overlapping each other, filled with flour, eggs, ricotta, candied fruit, milk and sugar. Finally, there is also a third variant of the sfogliatella, the “frolla” one, of round form, prepared with soft short pastry and filled with the same puff of the Sogliatella Riccia.
The history began in 1600, in the Monastery of St. Rose from Lima in Conca dei Marini, on the Amalfi Coast . The cook-nun (probably inspired by God or by the need to not waste anything) decided to prepare a mixture using a bit of semolina cooked in the milk, lemon liqueur, dried fruit and sugar; then she enriched the bread mixture with white wine and lard and created a pocket like a nun’s hood in which she put the first mixture. Once out of the oven, the nun garnished the new cake with pastry cream and raspberries. This delicious sweet was renamed “Santa Rosa”, to glorify the Saint to which the monastery was dedicated.
The recipe of the sfogliatella Santa Rosa was jealously guarded within the walls of the Monastery of St. Rose for about 150 years. In the early XIX century Pasquale Pintauro, a Neapolitan pastry chef, obtained the original recipe (probably from a nun aunt): he promptly changed it by removing the pastry cream and the raspberries. So he created the “riccia” (curly) variant of the sfogliatella: triangular-shaped, crunchy, composed by composed of layers of thin puff pastry overlapping each other, filled with flour, eggs, ricotta, candied fruit, milk and sugar. Finally, there is also a third variant of the sfogliatella, the “frolla” one, of round form, prepared with soft short pastry and filled with the same puff of the Sogliatella Riccia.
SFOGLIATELLE SANTA ROSA
In the 18th century a group of cloistered nuns at the Santa Rosa convent in the town of Conca dei Marini combined ricotta, candied fruit, Lemon Zest, and semolina in a shell shaped puff pastry and thus a culinary star was born. These nuns, as many in the area, invented the dish to avoid throwing away excess ingredients, never expecting to create such a culinary sensation. The traditional version of Sfogliatella is served ‘riccia,’ named for its curly appearance and crunchy texture. As legend has it, this version was difficult to eat for people who had no teeth (dental hygiene was less than spectacular in the days of Bourbon rule), so local bakers invented a ‘frolla’ or smooth version. Both are delicious, but the orginal ‘riccia’ version will always reign supreme.
Many of Italy’s iconic pastries originated in medieval convents. Nuns would rise early and bake my candlelight, ready for the early morning customers who would purchase them hot from the oven and passed through a grilled window. Some time around the year 1700, a sister at the Santa Rosa convent in Conca dei Marini mixed together some flour and ricotta cheese and shaped it to resemble a monks hood as it would fall against his back.
The recipe for the Santa Rosa convent’s signature sfogliatelle pastry may have been passed beyond the walls of the cloister by a nun to her nephew. Sfogliatelle later appeared in the the fashionable pastry shops of the Via Toledo in Naples. The shape was simply inverted to resemble a seashell, a popular design motif for Rococo Naples which was then the densest and most sophisticated capital in Europe.
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My Two SFOGIATELLE SANTA ROSA I had in NAPOLI
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In the two days I was in Napoli in June of 2015, I had Sfogiatelle both days for breakfast and tried Sfogiatelle in about 5 different places in Naples as well as eating them everyday in my fabulous 3 breakfast meals at Villa Maria in Minori. As Cannoli are to Sicily, Sfogiatelle are of Napoli and the Amalfi Coast of Italy. Get an Espresso and a Sfogiatelle in Napoli or at Pansa in Amalfi or at Gambardella in Minori and you’ll be in Heaven.
Basta !
The WORLDS BEST BREAKFAST !!!
VILLA MARIA AGROTURISMO
MINORI , ITALY
This is the amazing Breakfast I had everyday for the 3 wonderful days I spent with Maria and Vincenzo Manzo at there delightful Agroturismo VILLA MARIA in MINORI on The AMALFI COAST of Italy. Coffee, fresh Cherries, an Apricot, Maria’s awesome Lemon Cake, Coffee, toast and Vincenzo’s homemade Jams. “It was absolute Heaven.”
Inside the Fabulous ANDREA PANSA CAFFE / PASTICCERIA
Amalfi Italy
Some Recipes from The AMALFI COAST
COOKING ITALIAN
GREATEST HITS COOKBOOK
PASTICCERIA CAFFE GAMBARDELLA
Minori, Italy
One the great Bakery / Caffes in all of ITALY !
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SUNDAY SAUCE
by Daniel Bellino “Z”
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A LOBSTER TAIL
A SPIN-OFF of The SFOGLIATELL
Larger and Filled with Whipped Cream Folded
into PASTRY CREAM
Yummmm !!!
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My ESPRESSO and SFOGLIATELLE
ANDREA PANSA PASTICCERIA
AMALFI
May 2018
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New York Italian
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FAICCO’S
Bleecker Street
GREENWICH VILLAGE
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FLORENCE ITALIAN MEAT MARKET
ITALIAN BUTCHER
JONES STREET
JOHN’S PIZZERIA
Since 1929
Hangin at MONTE’S
100 YEAR OLD ITALIAN RESTAURANT
In GREENWICH VILLAGE
NEW YORK
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Tony The BARTENDER
And a PRIME RIB of BEEF
At MONTE’S TRATTORIA
GREENWICH VILLAGE
CAFFE REGGIO
PACINO , DYLAN , PRESIDENT KENNEDY
ad More …
PORTO RICO COFFE
“It’s ITALIAN”
Since 1906
Al Pacino
at CAFFE REGGIO
Caffe Vivaldi
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Some of The Regulars at ARTURO’S
JOHN’S PIZZERIA
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JOE’S DAIRY
Fresh MOZZARELLA
(Sadly has Closed)
Cornelia Street CHARLIE
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RAFETTOS’S
RAVIOLI / HOMEMADE PASTA
Since 1906
ARTURO’S
Coal Oven PIZZA
GREENWICH VILLAGE
VESUVIO’S
ITALIAN BREAD BAKERS
Photo Copyright 2011 Daniel Bellino Zwicke
LOMBARDI’S
America’s 1st EVer PIZZERIA
Circa 1925
John’s East 12th Street
New York, NY
MANGIA ITALIANO
MEMORIES of ITALIAN FOOD
JERSEY BROOKLYN ITALY
GREENWICH VILLAGE
and More ..
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Tony Musante An Anonymous Venetian
Piazza San Marco
VENICE
by Canaletto
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MUSIC
From an ANONYMOUS VENETIAN
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When First The Made Love
Tony Musante and Florinda Bolkan
An Anonymous Venetian
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SUNDAY SAUCE
by Daniel Bellino “Z”
GODFATHER RECIPE
AL PACINO
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Carbone virsus Rocco s Old School Italian
The Old ROCCO’S Neon Sign
Before Major Food Group took over the Space
and Plastered CARBONE over this old Sign
photo Copyright 2009 Daniel Bellino Zwicke
The New Sign
CARBONE Plastered on The Old ROCCO Restaurant NEON SIGN
photo Copyright 2015 Daniel Bellino Zwicke
EATING at ROCCO’S
Video
BEST SELLING Author Daniel Bellino “Z”
EATS at ROOCO’S RESTAURANT
GREENWICH VILLAGE, NEW YORK
with SISTER BARBARA
and BrotherInLaw NOEL
2005
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MANGIA ITALIANO !
Memories of Italian Food
by Daniel Bellino “Z”
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The $56 VEAL PARMIGIANO at CARBONE
“Definitely NOT OLD SCHOOL ITALIAN” ???
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WANNA MAKE OLD SCHOOL ITALIAN VEAL PARM at HOME ???
For a Lot LESS THAN $56 ???
RECIPE is in SUNDAY SAUCE
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SUNDAY SAUCE
by Daniel Bellino “Z”
VEAL PARM Recipe
SUNDAY SAUCE GRAVY
and More …
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Tomato Sauce alla Sinatra
Frank Sinatra Shows Dinah
How to Make TOMATO SAUCE
Frank Sinatra’s Pasta Sauce Recipe
(as told to Sid Mark on the 7/4/86 “Sounds of Sinatra” program)
2 tbsp. light olive oil
3 whole cloves garlic (pierced w/fork)
2 cans oval “Italian type” tomatoes
Salt, pepper, oregano to taste
Basil, bay leaves, 1 tsp. finely chopped parsley (if desired)
Quoting Mr. S: (Fragmented sentences and all.)
FRANK SINATRA tells Sid Mark, step-by-step HOW He Makes TOMATO SAUCE
“You begin with a skillet and you use a light kind of olive oil and put in about 2 tbsp. full and put in 3 whole cloves of garlic. I usually puncture the cloves with a fork so it will exude the flavor I want. When the garlic is tanned or light brown take it out of the oil and throw it away. Keep the oil.”
“For 4 people you can take 2 cans of the oval shaped tomato and you put each can in a blender and count about a “slow four” to grind it up and put it in a saucepan…do that with both cans. Add a pinch of salt and a little bit of black pepper and little bit of oregano…maybe ½ tsp. full. Add the oil. I used to watch my dad do it. He’d just take his fingers and he’d take so much and throw it in the pot. And you let it simmer.” …
“Now…VERY IMPORTANT because this is what you don’t find in restaurants because they can’t take the time to do it. You take a good sized tsbp. And whatever oil or foreign matter that comes to the top; just keep skimming it until you have a pure red sauce. Low flame and cook for about ½ hr. and just let it sit there until you are ready to turn on your water for your pasta.”
“You want to put a couple of bay leaves and fresh basil is wonderful…at the last minute.”
“So you’ve got in the sauce olive oil, garlic, pepper, salt, oregano, a couple of basil leaves and, if you wish, a teaspoon – tablespoon. Of finely chopped parsley and that’s the way to make a simple pasta sauce.”
“Basta!”
FRANK SINATRA with DEAN MARTIN and FRIENDS
DRINKING CHIANTI and EATING SPAGHETTI
Not the Old CHIANTI Bottles in the background.
Learn How to Make
SUNDAY SAUCE alla SINATRA
SINATRA SPAGHETTI & MEATBALLS
and More …
In SUNNDAY SAUCE
By Fellow SICILIAN AMERICAN
DANIEL BELLINO “Z”
Sinatra & Pavarotti
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Sunday Sauce # 1 Best Seller Italian Cookbooks
SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK
by Daniel Bellino Zwicke
Sunday Sauce is a Best Seller on Amazon.com .. SUNDAY SAUCE which is Published in Paperback and Kindle Editions has been Amazon’s # 1 BEST SELLING ITLIAN COOKBOOK on Amazon Kindle for more than 3 Years. In that 3 Years, Sunday Sauce by Daniel Bellino Zwicke has spent more time than any other Italian Cookbooks in Top # 1 Slot on Amazon .. More than any Italian Cookbooks by LIDIA BASTIANICH , MARIO BATALI , Giada DeLaurentiis , or any other ITALIAN COOKBOOK AUTHOR in the World …
SUNDAY SAUCE – When Italian Americans Cook is by far the # 1 Most Defining Cookbook on this great Italian-American subject. The subject of Italian-America’s most Celebrated Dish : SUNDAY SAUCESUNDAY SAUCE (aka GRAVY ). The book has several recipes for this supreme dish, including : CLEMENZA ‘S GODFATHER MOB WAR SAUCE , The SINATRA FAMILY ‘S favorite recipe , and SUNDAY SAUCE alla BELLINO
In addition to all the great recipes, including : Nonno Bellino’s Shoemaker Chicken Scarpara , Mommy’s STUFFED PEPPERS , how to Make a MEATBALL PARM and more, the book is filled with delightful stories of Italian-American Food , peoples, and culture. The stories are wonderful, and will make you fill as though you’re in the kitchen with the author, his aunts and Grandma. Yes the book is quite a delight, and will give any who own a copy, years of inspiration and great joy. Basta la pasat, e che vediamo presto.
Author Daniel Bellino-Zwicke
with Cousin Joe Macari (L)
and Friend James Starace (R)
at Macari Vineyards
Summer 2017
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Avelino Pizza
Avelino Pizza at MACARI VINEYARDS
Eddie Macari is Making some “ROCKIN PIZZA” at AVELINO PIZZA
at MACARI VINEYARDS
on The NORTH FORK of LONG ISLAND “WINE COUNTRY”
Get a bottle of MACARI WINE and Grab one of Eddie’s Pizza ‘s
and you’ll be in Culinary Heaven
GREENWICH VILLAGE ITALIAN 