Dom DeMarco DiFarra Pizza

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“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

SUNDAY SAUCE "When Italian-Americans Cook" by Daniel Bellino-Zwicke, is Available on AMAOZN.com  .. CLICK LINK BELOW  .. http://www.amazon.com/Sunday-Sauce-When-Italian-Americans-Cook/dp/1490991026

SUNDAY SAUCE “When Italian-Americans Cook” by Daniel Bellino-Zwicke, is Available on AMAOZN.com .. CLICK LINK BELOW ..
http://www.amazon.com/Sunday-Sauce-When-Italian-Americans-Cook/dp/1490991026

SUNDAY SAUCE

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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 …

 

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READ ABOUT GREENWICH VILLAGE ITALIAN “NEW YORK ITALIAN” In “La TAVOLA”

READ of ITALIAN-AMERICAN GREENWICH VILLAGE in Daniel Bellino-Zwicke’s Book “La TAVOLA” Italian-American New Yorkers Adventures of The Table … The Food, The People, The Restaurants, Caffes, Pork Stores, Specialty Shops, Italian Butchers Pizzerias, and More … Stories of; SUNDAY SAUCE, MEATBALLS, CANNOLIS, SAUSAGES, PIZZA, and MEATBALL PARMS .. This Book Is “A MUST READ” For All Italian-Americans, those who Love The Food, Restaurants, Caffes, The People. It’s New York Italian, “And It’s DELIGHTFUL” !!!