BASIL PESTO for MINESRONE GENOVESE and to Sauce the PASTA of Your Choice
by Daniel Bellino Zwicke
LEARN HOW to Make SUNDAY SAUCE, Minestrone, Marinara, and More …
Ever Dream of taking a Wonderful Journey. A Journey through Italian-American New York and Italian America., complete with pots of Sunday Sauce, Ethereal Bolognese Sauce, Platters of Antipasto, Perfect Espresso, with trays of Cannoli and Sfogiatelle. Do you Dream of one day Eating the famed Christmas Eve, “Feast of the 7 Fish” or crave a perfect plate of Spaghetti Carbonara? Do you have visions of the Amalfi Coast of Lemoncello, Fiano, and a flawless Plate of Linguine al Vongole. Would you like to know how to throw the perfect Italian Dinner Party, complete with Antipasti, Pasta, Chianti, and Dolce, while the sounds of Frank (Sinatra) and Dino play along? Do you want to know which are the best; Italian Restaurants, Caffes, Pastry Shops, and Pork Stores. Would you like to know how to make the Perfect “Negroni” or pick out the perfect Italian Wine and how to make a textbook Bolognese? Where to go in Italy and what to see? If you’d like to live these things, or just read about them vicariously, then take the journey, the Beautifully Wondrous Journey of La Tavola. Eat as Al Pacino, Jake LaMotta, Sinatra, and Dino had eaten over the years. La Tavola is part Cookbook, Guide-Book. Some have said it’s like a Italian-American New York version of a YEAR in PROVENCE, but with Italian Food in New York, and with Italian-Americans instead of French Food, people, and places? LA TAVOLA entertains and Inspires with stories, antidotes, and recipes of Sunday Sauce (Gravy), Sausage & Peppers, Meatball Parms, and the “FEAST of The 7 FISH” Then MANGIA! Italian-American New Yorker’s Adventures of the Table. With 30 Wonderful Bellino Family Recipes.
Read About : Caffe Dante, John’s Pizzeria Napoletan, Caffe Reggio, Facicco’s, and more.
La Tavola is Greenwich Village NEW YORK ITALIAN … Get IT !!!
The RAGU BOLOGNESE COOKBOOK
For The WORLD’S BEST” RAGU BOLOGNESE
by New York Italian Cookbook Author
Daniel Bellino “Z”
“Yes!!!” Eating Pizza Made by The Maestro DOM DeMARCO
Is a Religious Experience !!!
Much has been said of the now famed Pizzeria (DiFarra 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 Farra 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 Farra Pizza, Dom DeMarco the Maestro of Di Farra’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 Farra, 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 aloing 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 Peceriono 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 DiFarra’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 Farra’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.
by Daniel Bellino Zwicke
Greenwich Village Newport Steak, French & Italian Wine Dinner on Thompson Street in “The Village.” My buddy Chris B. and I had another nice little Wine-Dinner this past Sunday with his girlfriend Maria … It was quite the dinner … We had some really nice wine to drink, with cheese a Steak-House Salad, and the famed Newport Steaks of Greenwich Village … Chris gave me a call on Wednesday and said we where on for dinner this coming Sunday Night (Jan. 12, 2014) .. We were both quite excited for a nice dinner and the prospect of drinking some great wines and The Newports, our favorite steaks. “A little Cote de Beaune” Chris uttered, immitating Miles in the greatest wine movie of all-time “Sideways” And so it was to be “a little Cote de Beuane” from Michele Bouzereau 2001 and Sancere from Les Mont Damnes 2012, both wines quite lovely and very good examples of their prospective zones … Chris always picks out nice White Burgundy’s and the Bouzwereau was no exception, it was wonderful … Anyway, let me get back to the Newports and the order of things as concerned the dinner which was awesome as usual, and maybe a bit more awesome than usual … So Friday I called Chris and asked hwo many we were gonna be for dinner as the butcher shop is closed Sunday and I was going to get the steaks on Saturday for Sunday . We agreed on the 3 of us so I was set with the number of Newport Steaks I needed to pick up … Oh yes, and the butcher shop in question was none other than the butcher shop where the Newport Steak was invented by one Italian-Butcher named Jack Ubaldi way back in 1947 .. Jack wanted to able to sell his cuts of Tri-Tip Sirloin more readily, so instead of selling
Our THREE NEWPORTS From FLORENCE MEAT MARKET, GREENWICH VILLAGE
Tri-Tip in one piece which didn’t sell as well, Jack cut the Tri-Tip Sirloin into 3-4 individual Steaks from the one triangular cut of beef .. He named the Steak after the Nike-like logo on a box of Newport Cigarettes and the rest is history as they say .. Florence Prime Meat Market is still open on Jones Street in Greenwich Village and that’s where I get my Newports, either there or at Pino’s Prime Meats on Sullivan Street which cuts a Great Newport and makes tasty home-made Italian Sauages as well .. Pino’s is great, but I prefer and give an edge to Florence Market as they are the originator of the Newport and they look of the shop is much “Cooler” with all its original old fixtures …
Our Line-Up of WInes For The Night
NEWPORTS In THE PAN
So I go to Florence and ask them to cut me 3 nice Newport Steaks .. One of the butchers goes to the walk-in (Refrigerator) and comes out with a nice fresh looking Beef Tri-Tip .. He puts it down on the thick wooden butcher block and starts trimming the tri-tip of some of its fat .. He then cuts me off three nice 2 1/2″ thick Newports and wraps them in butchers paper .. The counter lady tells me it $18.99 for the Newports (about $6.50 a piece for 3 Prime Steaks). “A Bargain.” I pay the lady, get my steaks and walk the 3 blocks back to my apartment, where I put my Newports in the frig to the next day.
So I get to Chris’s house and as I’m climbing the stairs to his apartment I can hear some great Jazz playing . It was Dexter Gordon and quite fine . I was tired from walking up 5 flights of stairs, so I told Chris to crack open a bottle of wine, “I need to relax.” Chris cracked open the Cote de Beaune Bouzereau, and it was quite nice and everything you’d expect from a nice mid-road White Burgundy. We both loved it .. Chris broke out some nice Brie Cheese and we sipped the wine, ate cheese and relaxed listening to some nice tunes before I started on the dinner; prepping the salad, the mushrooms, potatoes, and onions for our dinner to come ..
REESE’S PEANUT BUTTER CUPS “THE PERFECT DESSERT”
by DANIEL BELLINO ZWICKE
LEARN HOW To MAKE GREENWICH VILLAGE NEWPORT STEAKS
WATCH THE VIDEO
THE BEATLES, ROLLING STONES & NEWPORT STEAKS In GREENWICH VILLAGE
The ROLLING STONES,
NEWPORT STEAKS, ITALIAN WINE, & REESE’S PEANUT BUTTER CUPS