Great Italian Bakeries New York

VESUVIO BREAD BAKERS

PRINCE STREET … Soho / GREENWICH VILLAGE New York

Note: Vesuvio’s Bakery has closed, however the Beautiful Piece of Italian New York History remains in its Landmark Status Storefront ..

PARISI BAKERY, Little Italy, New York

Bread Bakers

Caputos Bake Shop, Carrol Gardens, BROOKLYN

Mario Fortunato, FORTUNATO BROTHERS BAKERY

BROOKLY NEW YORK

SFOGIATELLE

Fortunato Bros. Bakery

KEITH McNALLY Downtown & Greenwich Village

The Keith McNally Empire

# 1

The ODEON

When all is said and done, Keith McNally will go down as the Greatest Restauranter in the history of New York City .. Just about everyplace Kieth ever opened would turn out to be uber hot and the Hottest restuarant of it’s time .. From his very first venture, The Odeon, then Cafe Luxenbourg, then Nell’s, Pravda, Balthazar, Schillers, Pastis, Pulino Morandi, Minetta Tavern, (The only place to fail), Cherche Midi, Balthazar London …

BRIGHT LIGHTS BIG CITY

by Jay McInerney

THE GREAT PATRICK CLARKE

Patrick Clarke

Executive Chef

Sadly Passed

The GIRLS of CAFE LUXENBOURG

Cafe Luxenbourg Advertisement

Cafe Louxenbourg

# 2

# 3

NELL’S

KEITH HARRING at NELL’S

KEITH HARRING & ???

At NELL’S

Sometime in The 80’s

# 4

PRAVDA

Layfayette Street, Noho

# 5

BALTHAZAR

Spring Street at Crosby

Noho / Soho

# 6

SCHILLERS

Lower East Side

NEW YORK

# 7

PASTIS

Keith McNally

was The Major Force

with

His Opening of PASTIS

Along with Eric Goode (Maritime Hotel, Chelsea)

Creating The Meatpacking District

KEITH CREATES NEIGHBORHOODS

He Did So For TRIBECA and Later with The

MEAT PACKING DISTRICT

# 8

MINETTA TAVERN

MINETTA TAVERN .. photo Daniel Bellino-Zwicke .. Coyrighted 2010

Minetta Tavern

Macdougal Steet, GREENWICH VILLAGE

NEW YORK

photo by DANIEL BELLINO-ZWICKE

# 9

PAULINO

Bowery, NEW YORK

KEITH Only Failed Project

# 10

CHERCHE MIDI

Cherche Midi

On The BOWERY

The Former Paulino Space

# 11

BALTHAZAR LONDON

CONVENT GARDEN

LONDON

SUNDAY SAUCE ITALIAN GRAVY

Italian-American

SUNDAY SAUCE

by Daniel Bellino-Zwicke

SECRET ITALIAN RECIPES

SECRET ITALIAN RECIPES

SEGRETO ITALIANO

Rare & Secret Italian Recipes

by Daniel Bellino-Zwicke

The BIG LEBOWSKI COOKBOOK

The BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA?

by Daniel Bellino Zwicke

ESPRESSO ITALIANO

ESPRESSO

Espresso,
the making, consuming and enjoyment of a properly made Espresso is another
facet and time honored tradition of Italian-Americans and their culture. We do
love our properly pulled Espresso. A properly pulled Espresso is a thing of
beauty and refinement, and must be done just so. We can and do make Espresso in
our homes with either a Neapolitan or Moka brewing device, and now these days, there
are any number of expensive new-fangled home espresso makers, more on that
later.

Some
might be surprised but the great art of the perfect Italian Espresso has been
around for just about 110 years. Yes Italians drank Espresso before that, but
it was only developed into a “Fine Art” that it is today, just a little more
then a hundred years ago or so when Luigi Bezzera developed the first Espresso
Machine that we know today. After this landmark in Espresso history, the
consumption and popularity of Espresso grew rapidly. Caffes and Espresso Bars
popped up everywhere all over Italy. These Espresso Bars were places to have an
Espresso and socialize. And in Italy, there is a whole act and ritual to going
to an Espresso Bar for your habitual morning coffee. And it’s not just for the
Espresso but some socializing, a bit of chit-chat, gossip, political talk,
sports (Soccer/Futbol), this-that-and-every-other-thing. This morning Espresso
is quite ritualistic in Italy, and is practiced by most, and in every corner of
the country, on every other street corner in cities like; Rome, Bologna, Palermo,
Milano, Verona, all over. And it is quite the sight to see, especially if
you’re an American going for the first time. In caffes and bars in Italy it is
at the stand-up Espresso bar where all the action takes place. When you go into
a caffe (a.k.a. Bar) in Italy and have a Espresso, Cappuccino, whatever, and
sit at a table, that Espresso will cost you an additional 50% or more than it
will if you consume it standing up at the counter at the Espresso Bar. It’s a
tax thing. The caffe owners are taxed on their tables and this tax gets passed
on to the customer. Basta!

Anyway, the ritual of the early morning Italian Espresso? People get dressed, leave
their homes and are on their way to work, but they don’t go right from their
house to their job. No they have to have an Espresso and the ritual of the
Espresso and some Chit-Chat (BS) with a quick stop at their favorite local
caffe. They might leave their house then go to an Espresso Bar near their home
before going to their job, or they may head to their job, then get an Espresso
at a favored caffe near the work-place. They might even do both, get an
Espresso in their neighborhood before heading to work, then stopping at an Espresso
Bar close to their workplace before bopping into work.

Well, that’s the way they do it in Italy,
quite a ritual and amazing to see. In America, Italian immigrants to cities
like New York, Boston, Providence, and Philadelphia opened Social Clubs that
served Espresso, maybe some sandwiches, soup, soda, Biscotti, and Anisette
Toast, and Cannoli that they bought from a nearby baker. These Social Clubs
which sprung up in neighborhoods like the Lower East Side of New York or what
is now called Little Italy, in Boston’s North End, and San Francisco’s North
Beach. These Social Clubs (Caffe) were primarily of and for the working class,
and were for Italians. The clubs were for Italians, and people of other
nationalities did not go into them unless they were brought in by an Italian
guy from the neighborhood. And that’s the way it was back then.

Espresso
e Dolce at home? When I was growing up and went to my Aunt Fran and Uncle
Tony’s house in Lodi, or to Aunt Helen’s for Sunday Dinner, and we ate our
meal, and it moved on to coffee and dessert, this was quite a sight that brings
back nice memories for me to this very day. And it was a wonderful ritual, and
unlike the quick grab your Espresso, Chit-Chat for a few minutes and run out
the door as is done at caffe’s and Espresso Bars in Italy, the Espresso was
anything but Espresso (Fast) at Bellino Family meals, as is with millions of
Italian-American families over the years. No, this was no quick hit-and-run
affair. The coffee and dessert course at our family gatherings was the longest
portion of our all day affair of the Sunday Meal. My Aunts and Uncles would sit
around the table, we (the Kids) would too, but we would go back and forth,
cause this sit-down at the table usually lasted about 3 hours, maybe more. We’d
sit down, and Aunt Fran and Aunt Helen had the Neapolitan going with Espresso.
The table was laden with all sorts of goodies; Cannolis of course, one or two
different cakes, and an assortment of Italian Cookies and Pastries
(Sfogiatelle, Mille Foglie). There was always enough to fill Pastry Shop
Showcase, “I kid you not!”

The
table full of my aunts and uncles was a wonder. They’d sit around drinking
coffee, eating pastries, and talk-talk-talk, about politics, sports, gossip,
this-that-and-everything. My uncle Frank who was the Ring-Leader could have
solved all the Worlds problems, right there at that table, filled with Cannoli,
Biscotti, Coffee (Espresso), cakes, Anisette, heated discussion, laughter, and
a “Bundle of Joy,” all over Espresso.

Aunt Helen and Aunt Fran made the Espresso in Neapolitan Espresso Maker. The
Neapolitan is from Napoli, Italy. It was developed so Neapolitans (and all
Italians) could make Espresso in their homes. The Neapolitan is a two-piece
device whereby, you fill the bottom of the vessel with water, the ground
espresso goes in the middle and you screw on the empty top. To make Espresso
with the Neapolitan you put the device on the stove over a flame with the piece
filled with the water on the stove. The water heats, and when it comes to the
boil, you turn the flame off, flip the vessel over so the hot water is at the
top and will then drip down through the ground coffee to make the Espresso. The
Espresso is not as good as that you’d get at a caffe or Espresso Bar with a
large machine, but it’s good enough, and adding a little shot of Anisette is
never a bad thing, something my Uncle Frank always did. This is called a Caffe
Corretto, the act of adding a few drops of your desire liquor into your
espresso. You can add; Grappa, Sambucca, Brandy, Anisette, or other liquor to
make a caffe corretto. At Aunt Fran & Unlce Tony’s, it was always Anisette.
Basta.

My NAPOLITAN

I Bought in NAPOLI 1987

As a child it was always something to see, watching Aunt Fran or Aunt Helen go
through the pleasant little ritual of making Espresso in that curious looking
contraption, the Neapolitan. As I said, it always intrigued me, and when I took
my first trip to Italy and was in Napoli walking through a street market and
spotted a merchant selling Neapolitans and other kitchenware’s, I just had to get myself one, a Neapolitan of my own and from the great city it was invented in, Napoli. I also brought back some
beautiful ceramic plates from nearby Vietro sul Mare on the nearby Amalfi
coast, and I’ve been making Espresso with my Neapolitan (bought in Napoli), and
eating Spaghetti on those beautiful Amalfi Coast Plates from ever since, a joy,
and a way to bring Italy into your own American home. Doing so, brings back
beautiful memories of; Positano, The Amalfi Coast, Sicily, and the rest of
Italy. If you can’t be there (which is a shame), then bring Italy into your
home. And that is what we do, every time we sit down to a meal, a glass of
wine, or a simple little cup of Espresso, “we bring Italy home.”

ESPRESSO is Excerpted from Daniel Bellino-Zwicke ‘s SUNDAY SAUCE

SUNDAY SAUCE – When Italian-Americans Cook is Available in Paperback & Kindle

on Amazon.com

Cannolis Were Always on The Table

And a Bottle of Anisette

SECRET ITALIAN RECIPES

A MOKA POT

For Making Espresso

Toto & Peppino

with a NAPOLITAN

The BAND of HONEST MEN 1956

Learn How to Make a Gabagool

Gabagool !!!

Mob Guy # 1: “Hey Paulie, I got some Gabagool !!!

Paulie : “Hey you STUPID JERK !”

Gabagool

This is part of a scene in Francis Ford Coppola’s famed Italian-American mob-movie The Godfather. The scene is during Connie Corleone’s Wedding to Carlo. Paulie and Mob Guy-1 are assigned by Sonny to be guarding the outside of the Corleone Compound from any unwanted intruders (FBI, rival gangs, anybody).

Mob Guy # 1 got a couple of Gabagool Sandwiches from one of the cooks preparing the Wedding Banquet for Connie and Don Corleone’s guests at Connie’s Wedding. Paulie and Guy # 1 can’t eat with the guest, but they are hungry. “Hey they’re Italian-American!” And Gabagool will definitely fit the bill. Gabagool, aka Gabagul, or similar, is an Italian Salumi pork-product made from the neck-meat of a pig. There are several variations of the name, including; Capicola (most common), Ham Capicola, Coppa, Capocollo, and Capicollo.

“Gabagool” is slang for Capicola? It is not “slang” but Neapolitan dialect that many Italian-Americans use for Capicola, including Tony Sopranos and those real-life guys who don Big Pinky Rings.

A Gabagool Sandwich

So you wanna make a Gabagool. The preferred sandwich is on Italian Bread or a hero-roll from a great Bread Baker like, Parisi Bakers in New York’s Little Italy. Then you gotta get the Gabagool! You get yourself top-quality Capicola from your favorite Pork Store, Satriale’s if you’re in North Jersey, at Di Palo’s in Little Italy, or Faicco’s if you’re downtown New York and Greenwich Village or at their Brooklyn outpost. You’re gonna want Provolone or Mozz, I prefer Provolone. Get some peppers, Hot Cherry Peppers like Tony, Paulie, and Silvio, or as others like myself, with Roast Sweet Peppers. That’s all you need. To make a Gabagool Sub, you need a good sub roll or crusty Italian-Bread, and Gabagool (Capicola) of course, thin sliced Provolone, and either, Genoa Salami, Mortadella, Prosciutto (Proshoot), or Sopressata if you like. Put the Gabagool, Provolone and any other if any Salumi product on the bottom half of your bread, top with shredded Iceberg Lettuce, add a slice of ripe Tomato, then thin sliced Red Onion, and sprinkle on Salt, Black Pepper, Oregano, Olive Oil, and Red Wine Vinegar and “you’re set!” Set if you don’t want it “Hot.” If you do? Then again, get yourself some Hot Italian Cherry Peppers and throw them. That’s a Gabagool Sub.

If you want just a Gabagool and not a Sub, get a nice smaller roll, some roast red sweet peppers (or Hot), the Capicola, and sliced Provolone. Pile everything on between the bread, and Voila, you’ve got a Gabagool, just like Tony.

Excerpted From SUNDAY SAUCE by Daniel Bellino Zwicke … Available on AMAZON.com

PS … For a great Gabagool Sandwich in New York, go to either Parisi’s Italian Deli in Little Italy, or Faicco’s Italian Specialties (Pork Store) on Bleecker Street in Greenwich Village, for the best Italian Sandwiches on God’s Good Earth! Mangia Bene, Mangia la Gabagool!

Parisi Deli Bakery
“GET a GABAGOOL”

GET A GABAGOOL !!!

Learn How to Make a GABAGOOL

in SUNDAY SAUCE

by Daniel Bellino-Zwicke

SUNDAY SAUCE

The King of Barbaresco

Daniel Bellino-Zwicke (R)

with

ITALO STUPINO “The KING of SANTA STEFANO”
BARBARESCO

WINEBOW PORTFOLIO TASTING 2014

New York, NY

CASTELLO di NEIVE BARBARESCO

From ITALO STUPINO

I drank trhough and tasted all of Italo’s phenominal Barbarescos as well as his; Dolcetto d’ Alba Basarin 2011,

Pinot Noir 2012, and Barbaresco Santa Stefano 2006 & 2009 … Italo is The King of Santa Stefano .. He has the only vineyard. He used to sell fruit to Bruno Giacosa, but the contract is up and Italo will be the only one in the World making Barbaresco Santa Stefano from now on. We drank the base Barbaresco Castello del Neive 2010 and the Barbaresco Santa Stefano 2009, both awesome, but the Santa Stefano had a slight edge of awesomeness. But not by much, both are great wines, perfectly balanced with fine fruit, and perfect examples of what a great Barbaresco should be. They are Textbook. It was great to see Italo again. He is the man! I just love that guy, and would rather drink his Barbaresco over anyone else’s. ANd this of course includes Angelo Gaja, who makes some great Barbaresco, but the prices are through the roof, and dollare for dollar I’d put Italo’s up against Gaja’s any-day-of-the week .. You can’t do any better … Although I must say, I really enjoyed Anjelo’s offerings last year when I tasted the wines at a tasting in New York with Anjelo and daughter Gaia ..

Daniel Bellino Z with Alessandro Mori of Il Maronetta Brunello

at The WORLD TRADE CENTER

New York, NY

Montcalm Wines Portfolio Tatsing

Alessandro tasted me on his latest vintages of his estates awesome Brunello ..

I really loved the 2008 Brunello Normale and the Brunello Reserva Madonna del Grazia 2008 was off the charts awesome .. The 2009 Brunello and Brunello Ros. Madonna del Grazia where awesome as well … Alessandro let me have a taste of the Brunello 2010, which was a bottle tasting and has not been released.. The 2010 Brunellos, by law cannot be released to January 2015 and this was a nice suprise advanced tasting of a 2010 Brunello .. Alessandro was beaming. He is very proud of the wine and he said the vintage is one of the best. “I wouldn’t disagree.”

ZENATO AMARONE

M ARIOLAS

with His Families

TURIGA

Vernaccia di
San Gimignano

Princessa Natalia Strozzi

SUNDAY SAUCE alla CLEMENZA

SEGRETO ITALIANO, THE LATEST FEM DANIEL BELLINO ZWICKE ..
AMAZON.COM

MONA LISA

Guicciardini-Strozzi are theoldest wine producers in Italy with their Cusona estate established in 994 AD ( no, we didn’t forget the 1). They produced the very first Vernaccia di San Gimignano in 1200 AD and this very wine was exalted by the likes of Dante,Michelangelo and Boccaccio not to mention drank byPopes.

It was only when Dan Brown’s “The Da Vinci Code” started to cause so much hysteria, that two academics embarked on a quest to find out whom the Mona Lisa really was and if she had any living descendant. Inevitably their quest took them to knock at Cusona’s doors, where Prince Girolamo Strozzi opened up the family’s archives to reveal what was known in the family.

However, something else was soon to be discovered that even the Strozzis could not expect. During a former British Prime Minister’s private visit to their Cusona estate, the latter was being entertained with some of the family’s tales. One of such tales was that of a marriage in the sixteenth century between a female ancestor and an English aristocrat. It was at this point that the former British PM suddenly remembered to have come across this very fact in a book he once read.

He therefore suggested a further deepening of this lineage’ study at the London’s British Library. Here, documents certifying the marriage of Camilla Guicciardini-Strozzi to Sir Thomas Darcy were found along those certifying the birth of their five children. One of them, Frances, married into the Marlborough family eventually becoming one the ancestors of no less than Sir Winston Churchill himself.

Until now these news have not been divulged outside the academic circles to avoid being associated with the book and attract unnecessary media attention. It is now our very pleasure and privilege to bring this truly unique tale of history and culture linking Italy and Great Britain for wine and history lovers alike.

Secret Italian Recipes Daniel Bellino

SECRET & RARE ITALIAN RECIPES ???

SEGRETO ITALIANO

SECRET RECIPES INSIDE !!!

SECRET RECIPES? CLICK HERE !

Secret & Rare Italian Recipes? Yes, Secret & Rare Italian Recipes, are the main premises of Italian Cookbook Author Daniel Bellino-Zwicke’s latest book SEGRETO ITALIAN, from Broadway Fifth Press, New York …

Daniel has fast become America’s Hot New Celebrity Chef Cookbook Author, with 4 Best Selling Cookbooks in Amazon.com Top 100 Cookbooks at this very moment ( September 14, 2014) … His book Sunday Sauce – When Italian-Americans Cook has been the # 1 Best Seller Italian Cookbooks for more than 5 months, and there is no sign of it relinquessing its # 1 Spot at The Top any time soon .. Daniel’s La TAVOLA – Italian-American New Yorkers Adventures of The Table has made its way back into the top 40, The FEAST of THE 7 FISH is in the Top 100 Best Sellers, and Segreto Italiano is # 7 on Amazon’s Best Seller List Italian Cookbooks on Kindle and the # 1 Hot New Best Seller for September 2014 Italian Cookbooks. Wow !!!

Not bad!

So, Segerto Italiano? Yes, the main themes of the book, of which there are 3 are; #1 First and foremost, The Secret Recipes, # 2 Rare Recipes, after all, many times you llok in a cookbook and you might see many things over and over again. You need something new, thus the rare recipes. And # 3, Favorite Italian Dishes, some of the most love and popular dishes of what we know as Italian-America.

Now, a little about the Secret Recipes was the the first spark that ignited Daniel’s mind and idea for this cookbook Segreto Italiano .. Daniel saide that he was just thinking (one day) about dinners he had had over the years at one of his favorite of all Italian Restaurants in New York, Gino’s up on Lexington Avenue, across the street fromt the world famous Bloomingdales’s department store … Sadly Gino’s had closed its doors a few years ago, due to high rent and high insurance and other cost to the union employees .. Expenses were too high and they decided to close their doors and shut the place down … Very sad. I wish they would have gotten a better ideas and raised all the prices of the entrees 2 or 3 dollars, drinks by $1.00 and a couple or few buck on each bottle of wine .. This probably would have cover the rent increase and other cost over the course of a month, and me and the many devoted fans of Gino’s would still have our beloved Ginot’s to go to. I’m quite certain that not one person would have complained about the prices being raised if it meant saving Gino’s .. Wel maybe a few?

GINO’S SECRET SAUCE

Inside Our Beloved and Sorely Missed GINO’S

A Waiter Chats Up a Table

NOTE The FAMED ZEBRA WALLPAPER

Gino’s was a wonderful little restaurant with many loyal regular customers, the likes of;

Gay Talese, Joe Dimaggio, and one Francis Albert Sinatra. There were many other celebrities and very well heeled customers. You had to loved the crowd at Gino’s …

Anyway, Daniel said he was remenising about Gino’s and meales he had with his cousin Joe, sisiter Barbara, brothers Michael and Jimmy and others. He said he used to go to Gino’s once or twice a month with cousin Joe who loved the joint as well, especially Gino’s famous and secret Salsa Segrete, pasta of your choice with Gino’s Secret Sauce, it was oh so yummy Daniel says … Daniel talks about the first time he and cousin Joe went there. The ordered a nice bottle of Chianti, some Baked Clams and Veal Milanese. In-between the Clams and the Veal they ordered a dish that intrigued them. A dish called Tagiolini con Salsa Segrete (Secret Sauce) .. The boys both love pasta, but none more so than cousin Joe who had to have a bowl of pasta (maccheroni) with every meal. So they ordered a bowl to split in-between the first and second courses .. Well, when it came out, they went nuts. They loved it. Of course they did, the sauce is awesome;y delicious … Daniel and Joe never had a meal at Gino’s without getting a bowl of Pasta with Salsa Segrete, and it was too long before Daniel figured out the Secret Ingredients and how to make it … The recipe is in the cookbook, Segreto Italiano and Daniel promised us not to print it. We obliged, so if you want to learn how to make Salsa Segret, Dannny’s Bolognese, Clemenza’s Mob War Sunday Sauce and a whole bunch of other Secret Recipes, rare dishes, and favorite Italian Food, you’re just gonna have to get yourself a copy of this fine book, Segreto Italiano, Secret Italian Recipes, stories and more .. We just Love it! We’re sure you will too.

by James Abruzzese

Available on AMAZON.com

Secret Recipes

CLICK HERE For SECRET RECIPES !

Segreto Italiano is FREE on KINDLE UNLIMITED

Vesuvio Bakery

VESUVIO BAKERY, Prince Street, NEW YORK, NY

Artwork
Daniel Bellino-Zwicke

A Sad Goodbye to Once Upon a Tart

ONCE UPON A TART

Soho / Greenwich Village, New York

It was sad goodbyes at The Tart today. That’s Once Upon a Tart in Soho (Greenwich Village) for those of you who may not know. After 23 years on Sullivan Street in what is technically known as Soho, but truly for those of us who really know, this charming little block of Sullivan Street between W. Houston & Prince Street will never be Soho, but The Village …

Anyway this is where Jerome Audureau opened a lovely little bakery / cafe some 23 years ago .. This was even before Starbucks was even a twinkle in its evil fathers eye, there were none. Well not in New York anyway. Back then, the only cafes for that matter were a few Italian Caffes in The Village (Dante, Reggio, & Borgia), a few in Little Italy, a couple in the East Village, one or two on the whole Upper East Side, and not a one cafe in the whole Upper West Side of

New York.

Jerome and his partner opened this wonderful little bakery Once Upon a Tart which over time became a second home to neighborhood people like me and others who could go for a nice morning cup of coffee, and a muffin or scone for breakfast, or at lunch for a sandwich, salad, soup, or one of the signature Sweet or Savory Tarts as the name implies. Yes the Tart was a wonderful haven for people like me and others in the neighborhood as well as a great little pit-stop for countless tourist roaming the streets of Soho in search of a quaint little cafe to sit and rest, have a coffee, Tart or little bite to eat.

I loved the Tart. It may sound cliche, but it isn’t when I say it was a second home and like family to me .. I’d go each and every morning for my morning coffee and a sweet hello and morning greeting from; Cleo, Anna, Kanae, Samena, and Emmit and a score of girls who worked there over the 23 years that I went there. That’s all I needed, my coffee, a greeting from Cleo and a seat at The Tart and I was as happy as can be. I was content with these simple little pleasures of life.

But now they have been taken away, and it truly saddens me. I actually broke down as I got all choked up and started shedding tears as I said goodbye to the girls, saying I’ll see you around as that’s the thing to say, but knowing full well that was the last time I met ever see their sweet faces again. Yes I cried, I get emotional that way. And then I composed myself, we talked a couple minutes more, I said goodbye again and then I left. I walked out of the door where Jerome was. I gave Jerome a hug to and thanked him for the 23 years he opened his doors to us and brought joy and naturalness in a business to our little neighborhood.

I said goodbyes and walked away, and as I walked up Sullivan Street I had such an awful feeling, the kind you get when you breakup with a great love of your life. A deeply sad, sick to your stomach, the kind I felt when the-love of-my life Iris split up with me, or the day my father died. I felt a great loss. This is how I feel today, I lost something great in my life, something I cherished and may never have or see again. It may sound sappy, I’m sorry but it’s true. Goodbye my dear and sweet friends; The Tart itself, Jerome, and especially, Cleo, Anna, Kanea , and Samena. Thank you girls. Thank you and goodbye.

My Sweet Friend Cleo

Me Jerome Chris & John

Once Upon a Tart August 24, 2104

The FAREWELL PARTY

August 24, 2014

Jerome Made Us Gigot

Roast Leg of Lamb

“It Was Yummy of Course”

POTHEADS

Just a Few of Jeromes

Many Wonderful Decorative Objects

Over The Years

Not Potheads !!!

JOHN DANNY CHRIS

The LAST DAY of THE TART

ONCE UPON A TART

NEW YORK

Book Review: SUNDAY SAUCE – When Italian-Americans Cook by Daniel Bellino Zwicke

‘Come here kid, lem-me show you something. You never know when you’re gonna have to cook for 20 guys some day.’ Pete Clemenza says to Michael Corleone Al Pacino in Francis Ford Coppola’s The Godfather. it’s one of the most famed movie scenes in history and of great importance to Italian-Americans. Clemenza is making ‘Gravy’ aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza’s Sunday Sauce, Meatballs, Pasta Fazool, Moma DiMaggio’s Gravy, Goodfellas Sauce alla Prigione, and all of the great favorites of The Italian-American Table. Cook Sinatra’s Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes of SUNDAY SAUCE ‘When Italian-Americans Cook’ Press Release SUNDAY SAUCE by Daniel Bellino-Zwicke Sunday Sauce to Hit the Shelves Daniel Bellino-Zwicke is not afraid to spill the beans on secret sauces in his new book, SUNDAY SAUCE ‘When Italian-Americans Cook …

via Book Review: SUNDAY SAUCE – When Italian-Americans Cook by Daniel Bellino Zwicke.

SUNDAY SAUCE # 1 AMAZON BEST SELLER LIST

SUNDAY SAUCE Is # on AMAZON BEST SELLER LIST ITALIAN COOKBOOKS, Beating out Heavy Hitters like; MARIO BATALIA, Giada DeLaurentis, and Lidia Bastianich .. SUNDAY SAUCE by Daniel Bellino Zwicke is filled with stories and recipes of Italian-America, with Sunday Sauce Italian Gravy as the Centerpiece .. Learn How to Make SUNDAY SAUCE alla CLEMENZA, Momma DiMaggio’s Sunday Gravy, and Spaghetti Meatballs alla SINATRA …