Best Sicilian Restaurant New York

Behind the Bar at NORMA GASTRONOMIA Sicilian Trattoria / Pizzeria

Espresso Machine, Berkel Meat Slicer, and Pizza Oven

Norma Gastronomia Siciliani is without question one of the best restaurants serving Sicilian Food in New York … There aren’t many, and Norma is not only among the best, it amy very well be the best .. These great feelings start the minute you walk through the door and you’re greeted by the affable owner / chef Salvatore who is an absolute gem .. His Sicilian dishes featuring Arancini (Rice Balls), Caponata, Sicilian Pizza & Pasta, Grilled Octopus and Stuffed Artichokes are as good as it gets .. My friends Carolina and Silvio narrowed it down what we would eat with the help and suggestions of Chef Salvatore .. When are antipasti of Carciofi Ripieno, Arancini con Ragu, Caponata, and Arancini Norma arrived with some tasty Focaccia I could tell just be looking at the food that it would be just perfect .. My eyes did not deceive me, and we were all quite pleased with the tastiness and authenticity of the dishes. We ordered a bottle of Cerasuolo di Vittoria / Gulfi 2015, and we were quite happy campers. The wine was excellent and went well with all our dishes. For our second course we ordered Timballo di Anelletti, Lasagna, and Pasta con Sarde. All of these dishes were wonderful as well.

Our gracious host Salvatore, besides sending us a complimentary bowl of Eggplant Caponata, also sent us 3 tasty little Cannoli for dessert.

We all thoroughly enjoyed our lunch at Norma. This cute little Sicilian Trattoria contains all 3 primary elements needed to make a great restaurant that it’s customers will fall in love with. The place should have a nice warm / pleasing ambiance that invites you. Needless to say, but it must be said, the food has to be very good, and you should be treated with warm friendly attentive service from the staff. Norma Gastronomia on 3rd Avenue in the Murray Hill section of Manhattan provides all three, and in spades. It is a wonderful litle Sicilian restaurant that I wish very well, as I’m hoping to be going there for years to come, and you will too. It’s that kind of place. Basta.

Daniel Bellino Zwicke

Our tasty ANTIPASTI MISTI at NORMA

Arancini Ragu, Cariofi Ripieno, Caponata, Arancini Norma

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Our WINE

GULFI

CERASUOLO di VITTORIA 2015

30% FRAPATTO 70% NERO D’AVOLA

SICILIAN GRAPES

The wine was absolutely perfect with our lunch …

Timballo di Pasta con Sarde

at NORMA GASTRONOMIA SICILIANI

New York, NY

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Owner / Chef SALVATORE

with Me Carolina & Silvio

Tuesday, May 2, 2017

A beautiful day in New York with friends.

Grandma Bellino’s Italian Cookbook

RECIPES FROM MY SICILIAN NONNA

by Daniel Bellino “Z”

Timballo Recipe BIG NIGHT

BIG NIGHT

The TIMPANO

aka TIMBALLO

MAKING The TIMPANO

BIG NIGHT

“This is so Fucking Good I should Kill you!”

TIMBALLO

aka TIMPANO

RECIPE in SEGRETO ITALIANO

SECRET ITALIAN RECIPE

by DANIEL BELLINO “Z”

TIMBALLO Recipe

LOUIS PRIMA

“I Eat Antipasto twice, just because I think she’s Nice, Angelina.”

“Anjelina, the waitress at the Pizzeria.”

Italian in Greenwich Village

Author DANIEL BELLINO “Z” is ITALIAN in GREENWICH VILLAGE

NEW YORK on his INSTAGRAM Page of GREENWICH VILLAE , NEW YORK

LIFE Italian-America & Italian Food and WHAT NOT ?

SUNDAY SAUCE, BABBO, PORtO RICO COFFEE, & RAFFETTO PASTA

of Greenwich Village pic above .

Also on DANIEL’S Instagram, pictured below :

CAFFE REGGIO

Famed Greenwich Village Italian Cafe

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CHICKEN PARM

at MONTE’S TRATTORIA

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Monte’s Trattoria

In Greenwich Village Since 1918

Gnocchi Pomodoro & SUNDAY SAUCE

FAICCO’S PORK STORE

The BEST in MANHATTAN

How to Make BRACIOLA

BRACIOLA

with Pasta

Rolling The Braciole

Watch LINA Making BRACIOLA

Saucing the PASTA

adding BRACIOLA

RECIPE MAMMA DiMAGGIO’S BRACIOLA

That’s JOE DiMAGGIO “S MOTHER

RECIPE in SUNDAY SAUCE

By DANIEL BELLINO “Z”

Braciole

Recipes from My Sicilian Nonna

Best Eats in Capri Italy

SALUMERIA CAPPRI

Salumeria e Rosticceria

aka ITALIAN DELLI

I’ve got to say, Salumeria Capri Rosticceria has some of the best food in all of Capri .. I’ve eaten at a number of restaurants on Capri and the food they make at this little Salumeria is as good as any, and better than many, “I Kid You Not,” it’s that good. I got food from here every day (5 days) I was on Capri on this last trip, and loved everything I got here. The first day I picked up an Arancini (just to hold me over to dinner) and a bottle of water. The Arancini was awesome, so the next day when I was planning on going swimming at the Faraglioni I stopped off here to get another great Arancino. When I got there, I saw some tasty looking Melanzane Parmigiano (Eggplant Parm) and asked Mamma about it. She said she made it, so I asked for a portion along with my Rice Ball. I also picked up a bottle of water and a 1/2 bottle of Aglianco al Benevento (some local wine) to complete my boxed lunch for the beach. I paid then made my way on the 25 minute walk down to the Fragalioni that passed gorgeous homes and hotels on the Via Tagara before heading down the pathway to Da Luigi and the beach at The Fraglioni (with spectacular views along the way). I had a great time at the beach; swimming and enjoying my tasty boxed lunch from Salumeria Capri .. By my this day there I was treated like family. This was a great find that I recommend highly. Don’t miss it!

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Great Homemade RICE BALLS EGGPLANT PARMIGIANO, CROQUETTAS and more..

Beach Da LUIGI at The Famous FARAGLIONI Rocks on CAPRI

This is where I go swimming at least 1 day on each trip to CAPRI …

It’s a bit expensive at 25 Euros (about $27 US) as compare to staying on the

beach for free at MARINA PICOLA or MARINA GRAND and other beaches on Capri,

but I like to treat myself to the incredible beauty of this spot each time I visit the

beautiful ISLE of CAPRI …

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This was my Tasty LUCNH from SALUMERIA CAPRI

that I ate at the BEACH at FARAGLIONI …

MAMMA’S EGGPLANT PARMIGIANO, ARANCINI (Rice Ball),

Italian Mineral Water, and a nice 1/2 bottle of AGLIANICO di BENEVENTTO,

a local wine from East of NAPOLI .. (cost about $12)

I have to say that this was without question one of the Best Most Enjoyable Lunches

I’ve ever had in my entire life .. What could be better but to be on the

Isle of Capri, at one of the most beautiful beach spots in the entire World at the

famed Faraglioni Rocks of Capri ..

My Caise Lounge at Da Luigi, at Faraglioni CAPRI .. 25 EUROS and worth every Penny ..

Yes that was one of the most wonderful days and best lunches I’ve ever had.

A DAY I Shall Never Forget … Basta !

Want to Make ARANCINI ?

A SICILIAN RICE BALL ?

Recipe in

GRANDMA BELLINO’S COOKBOOK

At the SALUMERIA CAPRI

“BEST PLACE to EAT in CAPRI”

A receipt from a lunch at

SALUMERIA ROSTICCErIA CAPRI

Me in CAPRI

at Da LUIGI

at FARAGLIONI ROCKS

June 2015

Path to Da LUIGI, CAPRI

TOMATO MOZZARELLA PANNINO

from SALUMERIA CAPRI

My Tripadvisor Review of SALUMERIA ROSTICCERIA CAPRI

5 STARS

Sophia Loren with PIZZA

Che BELLA ?

Bellino on Braciole

BRACIOLE

I still remember Mommy tying up the Braciole with cord as I watched fascinated by the act. Little did I realize how monumental these actions were in our world, the World of Italian-America, the food and the culture. Braciole is epic in our world, and Meatballs even more so, as well as Sausages, Pasta, Gravy, Espresso, and Cannoli, they are all quite dear to us. And little did I know then as a young boy of just five, I would write of these thing one day. I’d write of Spaghetti, Meatballs, Marinara, Mussels, Artichokes, Sausages, Sunday Sauce Gravy, and mommy making the Braciole and Meatbballs. She’d have the butcher cut her slices of beef top-round that she’d season with salt, pepper, Parsley, Pignoli, and Pecorino. Then she’d roll them up jelly-roll style and before tying them with a string she’d brown them in olive oil that would start the sauce she’d braise them in. I watched intently, and someday I’d make Braciole of my own. Mommy would make the Braciole and cook in the tomato sauce. More often than not she’d make a whole pot of Gravy (aka Sunday Sauce) with these Braciole, Sausages, and Meatballs. This Sunday Sauce Gravy was usually made on Sunday or possibly the night before and we’d have just Spaghetti & Meatballs from this pot of Gravy on Saturday night, saving the rest to eat the next day on Sunday with everything else; Maccheroni with Gravy, the Sausage, Meatballs, and Braciole. And what a wonderful day it would be eating Braciole, Gravy and all the rest.

Yes, I still remember Mommy making the Braciole she learned from her mom, my maternal grandmother Giuseppina Salemi Bellino who was born in Lercara Freddi, Sicily. Nonna Giuseppina learned to make Braciole and regional Sicilian dishes from her mom, my great-grandmother who was a Salemi, and that’s all I know of her. Yes, the Braciole recipe goes back to her and to Nonna Giuseppina, and then to my mother Lucia and then on to me and my sister Barbara, and brother Michael. That’s our story on Braciole. Basta!

Excerpted from Daniel Bellino-Zwicke ‘s soon to be released MANGIA ITALIANO ..

SUNDAY SAUCE

by DANIEL BELLINO ZWICKE

Pizza Gino Sorbillo Comes to New York

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 ..

Outside GINO SORBILLO PIZZERIA, Napoli, ITALY

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

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

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.

IN THE KITCHEN at JOHN’S

The OLD DAYS

‘

LUCKY LUCIANO

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

JOHN

aka MIKE ALPERT

Real Name MYRON WEINER

R.I.P.

MYRON SHOWS GUY FIERI How to MAKE MEATBALLS

SECRET RECIPES

SEGRETO ITALIANO

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 12^thStreet, 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 12^thStreet

As the shots flew, pandemonium broke loose on 12^th 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 12^th had another infamous last meal lined up twenty years later. The victim would be Carlo Tresca.

BASTA la PASTA !!!!

How to Make Spaghetti Carbonara

HOW to MAKE SPAGHETTI CARBONARA

GENNARO CONTALDO

SUNDAY SAUCE

by Daniel Bellino-Zwicke

HOW to MAKE PERFECT SPAGHETTI CARBONARA

ANTONIO CARLUCCI

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” !!!

PERFECT SPAGHETTI CARNONARA

Da DANILLO

ROMA, ITALY

Saint Josephs Day New York

Festa di San Giuseppe

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”