Italian Bars of Greenwich Village

DanteBAR

The BAR at DANTE

Dante Bar has 12 different varieties of Negronis that they offers from their well-stocked bar. In particular? Dante seeks to bring the European tradition of the aperitivo, a refreshing cocktail or glass of Prosecco or Italian Wine, enjoyed late afternoon, or early evening, all over Italy, and of late, the hottest thing to do in New York as well.

Monte’s Trattoria

Greenwich Village

Monte’s has been around a long time. One-Hundred & One Years as a matter of fact. The restaurant opened in 1918 and has been owned & operated by 3 Italian Families in the restaurants 101 year (so far) history. Originally opened in 1918 by the Monteverdi family. The Monteverde family first opened a Wine & Liquor store on the site, and in 1918 opened the restaurant, it is said as the family had heard of the oncoming event of Prohibition and the 18th Amendment of the United States Constitution, which would prohibit and outlaw the sale and consumption of alcholic berverages. The Monteverde’s took smart action and opened an Italian Restaurant in the highly concentrated Italian neighborhood of the southern part of Greenwich Village, and the rest Greenwich Village Italian New York history. The Rosasco family of Greenwich Village became the 2nd Italian family to own Monte’s.

In 1983 the Mosconi Family who came from Piacenza, Italy in Emilia Romagna, bought the restaurant in 1983, and have been running it ever since, and had a big 100 Year Anniversary Party in 2018, Celebrating the restaurants 100 Birthday.

Monte’s Trattoria is one of the few restaurants in New York that fits into the genre that New Yorker’s know as an Old School New York Italian Restaurant of which there used to be many all over Manhattan, but now few remain, and Monte’s Trattoria is one of them The restaurant is headed by Chef Pietro Mosconi with the help of his son Peter Mosconi who handles front of house operations, the business end of things and whatever else needs being done. This partnership works quite well, as Monte’s many regulars will attest to, as the restaurant is World Famous, and not only has “Local Regulars,” but regulars from all over America, and even the World.

Now most wouldn’t think of Monte’s as having one of the Best Bars in the city, or even Greenwich Village, but it does. And we mentioned the regulars? Well some of Monte’s most loyal regulars are the folks who hang out at the bar, and not just to drink, but have what many know as one of the best places to get great Italian food in all of New York City, especially Chef Pietro’s wonderful home-made pasta, like: Tortelloni, Agnolotti, Lasagna, Gnocchi, and both Meat and Cheese Ravioli.

Yes, the food is fine, as is the service, and ambience of the place, but, “weren’t we talking about the bar?” Yes, lets’ get back to the bar. It’s one of those little known facts, by a few hundred (or thousands) of those in the know, and it’s more or less those in-the-know, and those who merely serindipitously stumble upon the place by accident who truly know, the secret of the bar at Monte’s. Yeah the regulars like; John B., Julio, Dr. Mike, and all the rest know that Tony The Bartender (and Peter Mosconi now & then) mix up one of the Best Old Fashion Cocktails in town, as well as perfect Negroni’s (Superior to the more famous Dante Negroni), Killer Margarita’s made with Grand Marnier, spot-on Martinis, Manhattans, and anything else your little heart may desire. Yes the barmen (Tony & Peter) really know their stuff, and take pride in what they do. So if you’re looking for an Aperol Spritz or properly made Negroni, Monte’s is the go to Italian-Bar in Greenwich Village New York.

MONTE’S TRATTORIA … 97 Macdougal Street, GREENWICH VILLAGE , NY NY

The Bar at BABBO

GREENWICH VILLAGE

NEW YORK

Well, Mario is gone, and the place is famous for its Italian Food. It used to be uber hard to get a reservation to procure a table there, but it’s a lot easier, ever since the departure of Celebrity Chef Mario Batali (we’ll not talk of his departure). Anyway, although Babbo may have lost a little of its luster, it’s still a dam good place to eat, and has, along with Monte’s Trattoria, one of the Best Italian Bars in Greenwich Village, New York. Yes, a great Italian Bar, and not just for its restaurant and food. What constitutes a great Italian Bar? Well first and foremost, the bartenders must be versed in the art of making a Negroni, as well as pulling a perfect Espresso Italian Coffee. You should know how to make a good Manhattan, and Martini’s, as well as have a solid knowledge of Italian Wine which are served at the bar as well. Having a great personality is required and of utmost importance. Now we don’t want to knock the bartenders at Babbo, they are professional and courtesy, and make great Negroni’s and other cocktails, but we have to say were lacking in having the personality that makes the Greatest of Bartenders, and a great Bar requires great bartenders, it’s the # 1 element in the equation. Not the liquor, nor the ambiance, though very important, the single most important aspect of a Great Bar is a great bartender, who must have all the elements required; have a outstanding personality, mix great drinks, be friendly and efficient, “that’s it.”

We found, on our rounds of the Italian Bars of Greenwich Village, our two favorite Italian Bartenders were Tony and Peter, both of Monte’s. The bartenders at Dante were quite good as well, Bar Pisellino “Not So Much.”

Someone once told me, that “going to Volare is like going to your favorite Aunt’s house for dinner.” That’s assuming that your aunt (my Aunts Helen & Fran) is a great Italian cook. Everyone treats you like you were part of the family. That’s the kind of place Ristorante Volare is. And it’s an Old School this great city of ours is losing fast. Lucky for us, Volare still survives, and it survives very well “Thank You.” Yes it’s an old school “Red Sauce Joint,” that serves all the New York Italian Red Sauce Classics, like Spaghetti & Meatballs, Baked Clams, Veal and Chicken Parmigiana just the way you like it. Yes, you”ll be fed all your classic Italian dishes, and you’ll be fed well. And if you’re hankering for just a little cocktail or two, in cool old New York Italian joint, going to Volare will fit the bill quite well. Your not going to get any new style so-called Mixologist Cocktails at all. But if you’re into the old classics, like a properly made Martini or Manhattan, then you’ve gone to the right place. And if you want a nice plate of Spaghetti with Clam Sauce or a nice thick Italian Style Veal Chop, again, “you’ve come to the right place.”

RISTORANTE VOLARE …. 147 West 3rd Street, GREENWICH VILLAGE, New York

BarPesillino

Bar Pisellino

GREENWICH VILLAGE

Bar Pisellino has all the elements to make a great bar one day, and one of the best Italian Bars in Greenwich Village. As of now, they’re not. Yes they have, if not all, then many elements to make it a great Greenwich Village Italian Bar. They make good Negroni’s, and Aperol Spritz’s, have a good selection of Amari (Amaro), and the place is well appointed, however it’s missing quite a lot, the place just doesn’t have a great vibe. When I first walked in and looked at the menu, I thought, “Wow,” this place is great, but as I sat there looking a the menu, and then getting my drink, the place just didn’t feel right. The vibe was not good, a combination of being quite contrived (not Organic), and because of this fact, drawing a crowd that just wasn’t right, not cool, but a crowd filled with followers, the types of people who only go to a place that’s one of the hottest spots in town, and unable to find a truly cool unpretentious great restaurant or bar on their own. They have to read about it on Eater, Instgram, or wherever.

Anyway, Bar Pisellino has a lot of potential, and maybe after all the noise dies, the followers stop going there indroves, and the place starts filling with neighborhood people, along with well-healed tourists, and business people, the bar just might get a better vibe than it does now, which is, “not so good.”

Johns12thSTREETbar

The BAR

JOHN’S of 12th STREET

John’s of 12th Street is not in Greenwich Village technically, but we’ve just got to include it in our Best Greenwich Village Italian Bars. John’s is in the East Village, east of Greenwich Village, so, close enough. The fact that this place has been there on East 12th Street in New York, that it has all its original decor, including the 110 year old bar, and that the place was once a Speakeasy that saw that likes of one Charles “Lucky” Luciano who a couple blocks away, and the fact that it has many famous celebrities and famed Mobsters (Joe Maseria), we’ve just gotta include it here as well.

Belly up to the bar that Lucky Luciano drank at, and where the great John Lennon once ate at, and the likes of legendary Italian Prize Fighter “Rocky Graziano,” also of the neighborhood. Have the bartender make you a Campari & Soda and just soak up over 100 years of New York Italian History, you’ll not find another place like it, as sadly two great 100 year old Italian Food Establishments, DeRobertis Italian Pastries, and Lanza’s Restaurant (Sicilian American) closed down in the past few years (A Sin!).

John’s of 12th East Street (302 East) East Village … New York NY

John’s of 12th Street

NEW YORK , NY

photo Daniel Bellino-Zwicke

Watch The TRAILER

Documentary Film

“JOHN’S of 12th STREET

by Vanessa McDonell

SUNDAY SAUCE

LEARN HOW to MAKE

a NEGRONI

SPAGHETTI MEATBALLS

BRACIOLE

and More …

Fanelli Cafe

PRINCE STREET

Soho

Cafe Fanelli is one of New York’s oldest we, preserved Old Bars. What is w Cafe Fanelli’s first opened as a bar on the corner of Prince Street & Mercer as Prince Cafe in the year 1872 by Italian immigrant Nicholas Volpe. The Fanelli family bought the bar in 1922 and re-named it Fanelli’s Cafe. The building was first erected in 1847 and its commercial space was operated as a grocery store from 1863, before a var opened there in 1872. During Prohibition Fanelli’s was a Speakeasy from he years of 1920 to 1933.

Though no longer owned by Italians, nor in Greenwich Village, because of its Italian-American history and the fact that Fanelli’s has retained so much of its former old-bar decor, we’ve include it in this piece. So if you’re looking to experience a wonderful piece of old New York, go have a couple drinks at Cafe Fanelli.

GENE’S

West 11th Street

GREENWICH VILLAGE

Gene’s first opened it’s doors in 1919, and operated as a “Speakeasy” during Prohibition. Gene’s has a long storied history of Italian and Artistic Greenwich Village, providing, staving artists, poets, and writers of the Beat Generation, and other eras, with inexpensive affordable Italian meals.

Old Vintage Postcard

GENE’S

The Bar at GENE’S

GREENWICH VILLAGE

NEW YORK

RAOSpainting

RAO’S

Hardest Reservation in NEW YORK

RaosNickyVestBartender

New York’s most Famous Bartender

“NICKY The VEST”

Tending Bar at RAO’S

East Harlem

Frank Pelligrino Sr holds court at RAO’S

East Harlem NEW YORK ,

as PRESIDENT BILL CLINTON looks on.

New York NY

2003

ny.EATER.com

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 …

Greenwich Village Italian Gravy Recipe

LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA

ITALIAN GRAVY

CLICK HERE !

1. GET A COPY of SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

by DANIEL BELLINO ZWICKE

CLEMENZA’S SUNDAY SAUCE RECIPE

Is In THERE .. IT’S AVAILABLE

on AMAZON.com .. Juts CLICK LINK ABOVE ..

“THAT’S STEP 1 .. FINITO !!!”

2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE

For SAUSAGES, Ground Beef, Veal, Pork, etc., BRACIOLE,

OOLIVE OIL, TOMATOES, PASTA, etc..

CLICK HERE !

3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING

YOU NEED To MAKE The “SAUCE”

4. SAUTE GARLIC & MINCED ONIONS in OLIVE In

A LARGE POT. ADD TOMATOES.

5. BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..

6. IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY

THEN ADD TO POT With TOMATOES .. If NOT, SKIP THIS STEP.

7. LET SAUCE With THE MEATS (Except MEATBALLS)

SIMMER At VERY LOW HEAT For 1 HOUR.

8. BROWN SAUSAGES THEN ADD To SAUCE.

CONTINUE SIMMERING.

9. AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS

by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,

FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.

10. PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A

350 DEGREE OVEN For 15 MINUTES.

11. REMOVE MEATBALLS FROM OVEN and PLACE in POT

With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING

With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.

YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15

MINUTES on VERY LOW HEAT. BE CAREFUL WHEN
STIRRING NOT To BREAK MEATBALLS.

WHEN THE MEATBALLS HAVE COOKED In THE SAUCE

FOR 15 MINUTES, The “SAUCE” IS DONE.

12. COOK RIGATONI or WHCICHEVER

MACCHERONI YOU LIKE and SERVE

WITH THe “GRAVY”

PASS GRATED CHEESE

and

BUON APPETITO !!!

SUNDAY SAUCE

Is AVAILABLE in PAPERBACK

And KINDLE on AMAZON.com

CLICK HERE !

Click Here !

MANGIA BENE !!!

e49fa-screen2bshot2b2015-07-222bat2b11-32-352bpm

ITALIAN FEAST of 7 FISH CHRISTMAS

6067f-screen2bshot2b2015-10-222bat2b2-35-572bpm

CLICK HERE !

THE FEAST of THE 7 FISH ITALIAN CHRISTMAS

by Italian Cookbook Author Daniel Bellino-Zwicke …

“La Vigilia” The
Feast of The 7 Fish …. Italian Christmas

MyAunt Helen used to make the famous Italian Christmas Eve Dinner, “The Feast of
7 Fishes,” The 7 Fish of the Seven Sacraments. I know she made it because I
used to hear her talking about it when I was a little kid. Although I shared many
wonderful meals with my dear Aunt Helen, I never had the pleasure of having the
famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We
always had Christmas Eve dinner with the immediate family and Aunt Helen had
the Christmas Eve with her brother and sister and other family members. Aunt
Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3
brothers) better half. So for our Christmas Dinner my mother would make an Antipasto
of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked
Ham studded with cloves and Pineapple rings.

The first time I ever had the
mystical dinner was about 12 years ago with my cousin Joe, his family and my
girlfriend Duyen. We had been talking about this famous Italian Feast a few
weeks previous, and were thinking of making it.
Joe told me he wanted to have
the Christmas Eve
Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette
Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, that
signify the 7 Sacraments. Now, how’s all that for a mouthful?

This Dinner, La Viglia originated in Southern Italy, especially in and around
the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition
that does not exist in the rest of Italy, it is of the South. La Viglia, or
“The Feast of the Seven Fishes” as it is known to Italian-Americans
commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and
the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe
that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly
Sins, but most believe the 7 Fish pertain to the Seven Sacraments.

So Joe asked me if I wanted to
make this festive and all important dinner, to perform the ceremony. He didn’t
need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in
this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. The
anticipation of the Great Feast to come was of happy expectations and
excitement.

And what for the menu? I know Aunt Helen made
Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all
much Loved Southern Italian (especially Napoli and Sicily) Creatures of the
Sea. We decided which fish we wanted
and how to
cook each one. Much thought and
planning went into the menu and its execution.
Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would
make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata,
and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari
which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the
Calamari with tomato, White Wine, and herbs. If I must say so myself, the
Calamari came out superbly. The Stuffed
Calamari were a lot of work to make, but well worth the effort as they were a
huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister
Gabriella, Alex, Joe, Duyen,
Jose and Sergio from Barcelona
were all in attendance.

The Mussels Posillipo were cooked
with garlic, white wine, parsley, and tomato. The sauce is great to dip your bread
into. This dish was one of my
mother’s favorites back in the days when few Americans other than those
of Italian origins ever ate these wonderful little bivalves.
Now-a-days every-body does. As a young boy I remember my mother sending me to
Bella Pizza in East Rutherford to get an order of them for her. She always gave
me a few and I have Loved them ever since.

Joe helped me to cook the Langoustines.
They are hard to find and I had to order a ten pound box from Silvano in order to get them.
The best way to cook langoustines is to split them in half and sauté
them on each side in olive oil with a little butter and garlic. We served the
Langoustines the same way as Silvano does as we feel his recipe is the best and
everybody loves them that way. The
Langoustines are served with a salad of thinly shaved fennel and celery dressed
in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!

The Lobsters we prepared the
best way possible, the New England way, steamed and served simply with drawn butter
and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce
of course.

Well, that Christmas Eve Dinner
The Feast of Seven Fishes was quite a wonderful experience. It was a huge success
but quite a bit too much work and actually, too much food, everyone was kind of
full already by the fifth fish. The following year we decided on incorporating
the Seven Fish into three courses instead
of seven separate ones as it’s just

too much, too much to
eat and too much to cook, a lot of work,
and who needs to work that hard
on Christmas. It was a good decision. We
still had 7 different fish, which is a must. Serving these 7 Fish in three
courses was a good idea as it is much more manageable that way, both to cook
and to eat.

On this Feast of
The 7 Fish in “3 Courses” we decided to make the Stuffed Calamari, which
I would not have chosen again because it
was a lot of work, but it was
Alex and Joe’s favorite and they said that it was a must. This was our
Antipasto Course. Alexandra and her mom
helped me, so the amount of work was cut
down and
divided into three, “A good thing.”

The stuffed calamari took care of two of the
seven the shrimp that were stuffed into the squid.

The second course (Primi) of Linguine
Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops
cooked with garlic, oil, herbs, and just a touch of tomato.

The seventh and final fish was
fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala
Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who
raved at each and every dish I put down.
It’s a pleasure cooking for Joe as his passion for eating and for the
Italian American way of life, the food,
the wine, the rituals. Joe truly
Loves and savors the experience, so I always love to cook
for him, Alexandra, their children, or
just about anyone for who savors the experience so well. This goes the same
for my cousin Anthony Bellino his wife Debbie and their
three girls Chrissy, Danna, and
Allison, along with all my
close friends and family.

It
makes cooking a joy rather than a chore. When cooking for family or friends, you
give two of life’s great gifts, a tasty
Home-Cooked meal combined with a little bit of Love. Scratch that. “A whole lotta Love!”

If you don’t want to go so crazy, with 7 Fish as it’s quite an
undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11.
Three (3) is a Nice Number and
Represents the Holy Trinity of The Father, Son, and Holy Ghost. Buon Natale!

La Vigilai

“The Fest of The 7 Fish”

EXCERPTED From The FEAST of THE 7 FISH

by Daniel Bellino-Zwicke

Free Recipe From Daniel Bellino-Zwicke

PESCE en SOAR “SWEET & SOUR FISH”

Pesce en Soar is derived from the famous
Venetian Dish “Sarde en Saor” or Soar Sardines. This dish is served in
restaurants, Trattoria, and Wine Bars (Bacaro) all over Venice, but is
especially popular at the many Venetian Wine Bars, known as Bacaro “The House
of Bacchus” in Venice, where the Sarde en Saor is one of many great little
dishes known as “Cichetti” (Small Bites). This dish is also known as Sarde Agro
Dolce in Sicily, Agro Dolce meaning Sweet & Sour.

Pesce en Saor (Sour Fish) is a wonderful
dish to pick for your Feast of The 7 Fish. It is especially great at this meal
or any dinner party as it can and should be prepared a day in advance, as the
fish needs to marinate in the sweet and sour onions.

INGREDIENTS:

1 ½ pounds Monkfish Filet cut into ¾” medallions

3 mediumOnions, peeled and sliced ¼” thick

5 tablespoons Olive Oil

5 tablespoons Balsamic or Red Wine Vinegar

4 tablespoons Sugar

5 tablespoons Raisons

Sea Salt & ground Black Pepper to taste

Flour (about 6 tablespoon 2-3 Tablespoons Fresh chopped Parsley or Chives

1) Place onions in a large frying pan with Olive Oil and cook over low heat for 25 minutes.

2) Soak
Raisons in hot water for 20 minutes then drain.

3) Add
sugar, vinegar, salt, pepper, and raisons to onions and cook 3 minutes. Remove
from heat and let cool.

4) Season
Monkfish with salt & pepper. Dust each piece of fish into flour. Shake off
excess flour.

5) Place
olive oil or vegetable oil in a large non-stick frying pan. Cook fish in pan
about 1 ½ minutes per side over a medium heat until all the fish is cook. Put
on a plate and let cool to room temperature.

6) In a
shallow glass or ceramic Casserole Dish, place

a third of
the onion mixture across the bottom of the casserole. Then place a layer of
half the fish over these onions. Place a third of the onions over the fish,
then

top with
the remaining fish. Top with remaining onions. Cover tightly and place in the
refrigerator overnight (or at least 2 hours) to serve the next day.

7) To
serve remove the fish at least 45 minutes before serving. Place two pieces of
fish on each person’s plate in a crisscross fashion. Garnish, by sprinkling
Chives or Parsley over top.

NOTE: You can serve Buffet Style, leaving the Pesce
en Saor in the casserole or other nice serving dish for guest to help
themselves. You can also place a piece of toasted bread on plate or nice slice
of ripe tomato, or Cucumber, then top with Fish and Onions.

PS
.. You can use practically any fish you like for this preparation. Good
alternate choices of fish would be; Sardines, Swordfish, Shrimp, Sea Scallops,
or any fish that you might catch yourself. And remember, this dish is not just
for The Feast of The 7 Fish but any day of the year. An optional garnish that
is very nice for this dish is toasted Pignoli Nuts sprinkle over the top.
Enjoy!

Daniel Bellino’s Recipe For STUFFED CALAMARI Is IN

THE FEAST of THE 7 FISH

ITALIAN CHRISTMAS

CLICK HERE For RECIPES !

The Feast of The 7 FISH is Available in Paperback & Kindle on AMAZON.com

The Seven Virtues – faith, hope, charity, temperance, prudence, fortitude, and justice
The Seven Deadly Sins – lust, gluttony, greed, sloth, wrath, envy, and pride
The Seven Sacraments – baptism, confirmation, Eucharist, penance or reconciliation, anointing of the sick, holy orders, and marriage
Seven days it took God to create the world
The Seven Gifts of the Holy Spirit – wisdom, understanding, counsel (right judgment), fortitude (courage), knowledge, piety (reverence), fear of the Lord (wonder and awe)
The number of days it took Mary and Joseph to travel to Bethlehem
Miracle of the Five Loaves and Two Fish – Jesus fed 5,000 people with only five loaves of bread and two fish
Miracle of the Seven Loaves and Fish – Jesus fed 4,000 people with only seven loaves and fish
Biblical perfection – biblical number for divinity is three and the most perfect earthly number is four, so combining them represents perfection, God on Earth, or Jesus Christ
10. The Seven Hills of Rome

Gino’s Secret Sauce Recipe Salsa Segreto

At GINO’S

And The FAMOUS ZEBRA WALLPAPER

SECRET SAUCE

“SEGRETO”

Tagliolini with Salsa Segreto. Secret Sauce? Shhhh!!! We lost our beloved Old-School Italian Red-Sauce Joint Gino’s of Lexington Avenue a couple years back. Gino’s opened in 1945 by Neapolitan Immigrant Gino Circicello, was a Gem of a
Restaurant loved by its many loyal customers who kept the place packed and vibrant night-after-night, year-after-year. The place was perfect; Great Food and good wine at reasonable prices coupled with excellent service by friendly attentive waiters inside a homey comfy dining-room that everyone loved, from its cozy little Bar at the front of the restaurant, its Phone Booth (one of the last surviving in New York), and the famed Scalamandre Zebra Wallpaper that is as much a part of Gino’s as the tenured old waiters, the Phone Booth, and the popular Chicken Parmigiano.

Among all the tasty pasta dishes, the Pasta with Salsa Segreta, (Segreto) “The Secret Sauce,” was a perennial favorite at Gino’s. All of Gino’s legendary clientele loved it. Some of the clients just happened to be, people like; Frank Sinatra, Tony Bennett, and Joe DiMaggio, to name a few of a large string of luminaries to grace Gino’s over the years. Gino’s had many wonderful dishes that were soul satisfy, unpretentious, and tasty as heck. They were all the usual suspects of Italian Red-Sauce Joints everywhere; from Baked Clams Oreganata, to Shrimp Cocktail, to Spaghetti With Clam Sauce, Lasagna, the famed Veal Pamigiano, “the entire menu.” I used to go to Gino’s with my cousin Joe quite a bit. My sister Barbara came a couple times, as did my brother Michael. But it was usually me and Cousin Joe, and if anyone else was tagging along as well. Now I love my pasta as all good Italian-Americans do, but my cousin Joe? He had me beat. The guy loves his pasta, and wanted it practically every day. I believe we tried the Salsa Segreta (Secret Sauce) on our first trip there. I think with Tagliolini, but you can have it with Spaghetti, Rigatoni or whichever pasta you like. Well we loved it from the very first, and would get it every time we went. Often we’d get Baked Clams and Shrimp Cocktail to start, followed by a Half Portion each of Tagliolini with Salsa Segreto, and as our main we might split a Veal Milanese with a “Nice bottle of Chianti.” We’d finish the meal with Espresso and a couple of Desserts, maybe a Tiramisu and a Chocolate Tartufo.

So the Secret Sauce, what’s in it, you want to know? Yes I identified the Secret ingredients one day, I made it, and it tastes exactly the same, and that’s as tasty as can possibly be, a 10 out of 10, you can’t get any better. It’s quite simple and you’d be amazed, but that’s the essence of all Italian Cooking, simply tasty. The Secret of The Secret Sauce is, “I shouldn’t tell you but I will.” I should be charging you $100 just for this one recipe but I won’t. “I hope you know what a bargain you people are all getting; my Sunday Sauce, Clemenza’s Sunday Sauce, my Lentil Soup recipe, Marinara Sauce, my famed Bolognese and more.

I’m getting robbed here!” But here you go, The Secret-Ingredients in the Secret Sauce from the former Gino’s Restaurant on Lexington Avenue across from Bloomingdales are _ _ _ _ _ _ _ and _ _ _ _ _ _ _ _ added to a
simple tomato sauce. That’s it! Basta !

The Cat is out of the Bag. Enjoy! Are you Happy? “You better be!”

Excerpted from SUNDAY SAUCE by Daniel Bellino-Zwicke

The RECIPE and “SECRET INGREDIENTS”

For SALSA SEGRETA “GINO’S SECRET SAUCE are in SUNDAY SAUCE

by Daniel Bellino-Zwicke

CLICK HERE !

The FORMER GINO’S

On Lexington Avenue, New York, NY

NOW SADLY CLOSED

The Recipe for The SALSA SEGRETA LIVES ON

In SEGRETO ITALIANO

SECRET RECIPES and FAVORITE ITALIAN DISHES

AVAILABLE on AMAZON.com

FRANK SINATRA Loved GINO’S and ate there often

LEARN HOW to MAKE SUNDAY SAUCE alla SINATRA

RECIPE

GREENWICH VILLAGE NY ITALIAN

PATSY’S

“FRANK SINATRA ‘S FAVORITE”

West 56th Street

NEW YORK, NY

Frank Sinatra & Ava Gardner

“MANGIA BENE”

RAO’S

East Harlem, New York

New York’s Toughest Table

Cause “Frankie No” Says “NO” !!!!

JOHN’S PIZZERIA

Bleecker Street

Greenwich Village

NEW YORK

photo Copyright Daniel Bellino-Zwicke

FAICCO’S

Manhattan’s Best Pork Store

Bleecker Street, Greenwich Village

photo Copyright Daniel Bellino-Zwicke

GABAGOOL !!!!

PIZZA

NEW YORK & AMERICA’S

BEST PIZZA

DiFara Pizza

Avenue J , Brooklyn, NY

photo Copyright Daniel Bellino-Zwicke

The MAESTRO of PIZZA

Mr. Dom DeMarco

photo Copyright Daniel Bellino-Zwicke

BAR PITTI

The # 1 Best Italian Trattoria

in NEW YORK

Greenwich Village

and

“CELEBRITY CENTRAL”

photo Copyright Daniel Bellino-Zwicke

The RAGU BOLOGNESE COOKBOOK

SECRET RECIPE

For The WORLD’S BEST” RAGU BOLOGNESE

by New York Italian Cookbook Author

Daniel Bellino “Z”

aka

DANNY BOLOGNESE

CARBONE

Formely Rocco’s Restorante

For More Than 70 Years

In Greewnich Village

Now New York’s Hottest New Restaurant

photo Copyright Daniel Bellino-Zwicke

CLICK HERE !

NEW YORK’S BEST SUNDAY SAUCE

“GRAVY”

Recipes & Stories In SUNDAY SAUCE

by Daniel Bellino-Zwicke

Ingredients

For

SUNDAY SAUCE alla BELLINO

THE BELLINO FAMILY

1939

Fillipo, Lucia, Tony, Josephina

Missing from this picture : Brother James and Frank and Sisiter Lilly

Philipo & Josephina Bellino Were Both Born

In “Lecarra Freddi” SICILY

The Same Town as The SINATRA FAMILY

and CHARLES “LUCKY” LUCCIANO

A MEATBALL PARM SANDWICH

Read About Meatball Parm Mondays

Daniel Bellino-Zwicke ‘s

SUNDAY SAUCE

“When Italian-Americans Cook”

GINO’S

In Memeory of GINO’S

One of NEW YORK’S

GREATEST

ITALIAN RESTAURANTS

EVER !!!!

38c0c-screen2bshot2b2016-01-202bat2b2-06-302bpm

RECIPE For GINO’S ECRET SAUCE

SALSA SEGRETO

RECIPE in SEGRETO ITALIANO

CLEMENZA (Richard Castellano)

SHOWS MICHAEL (Al Pacino)

HOW To MAKE

SUNDAY SAUCE alla CLEMENZA

CLICK HERE !

VESUVIO

Prince Street

Soho, New York

photo Daniel Bellino-Zwicke

NEWPORT STEAKS

CLICK HERE !

Chianti, Barolo, Brunello

and

Newport Steaks

Greewnich Village

New York

Click Here !

La TAVOLA

NEW YORK ITALIAN

CAFFE DANTE

NEW YORK’S BEST ESPRESSO

Greenwich Village New York

photo Daniel Bellino-Zwicke

Ingredients

The NEGRONI

Cocktail

Daniel Bellino’s House

photo Daniel Bellino-Zwicke

FLORENCE ITALIAN MEAT MARKET

Creators of The NEWPORT STEAK

GREENWICH VILLAGE, NEW YORK

Newport Steaks

From Florence Prime Meat Market

Greenwich Village

SPAGHETTI & MEATBALLS

Recipe In SUNDAY SAUCE

CAFFE REGGIO

GREENWICH VILLAGE

NEW YORK

photo Daniel Bellino-Zwicke

NEW YORK ITALIAN

GREENWICH VILLAGE RESIDENT

MARIO BATALI

CLICK HERE !

For The WORLD’S BEST ITALIAN

SUNDAY SAUCE GRAVY

Click Above !!!

CLICK HERE !

For SUNDAY SAUCE

“GRAVY”

Italian Cookbook Author

Greenwich Village Native

Daniel Bellino-Zwicke

Making SAUCE

In Greenwich Village

Sirio Maccioni

Founder of Le Cirrque

and

Creator of “PASTA PRIMAVERA”

Recipe in SEGRETO ITALIANO

SINATRA

“JUST BECAUSE”

MULBERRY STREET

LITTLE ITALY

New York

Screen Shot 2017-09-12 at 4.00.52 PM.png

Screen Shot 2017-09-12 at 4.01.03 PM.png

MONTE’S TRATTORIA

GREENWICH VILLAGE

NEW YORK

Screen Shot 2017-09-12 at 4.01.27 PM.png

CHEF PIETRO MOSCONI

TRATTORIA MONTE’S

FORMAGGIO “Italian Cheese”

PROVOLONE

Our Favorite Cheese

CACIOCAVALLO

Smoked Caciocavallo

Caciocavallo Affumicato

PROVOLA

PARMIGIANO REGGIANO

SALUMI

and

OTHER GOODIES

at ITALIAN DELI SPECIALTY SHOP

PARMIGIANO REGGIANO

On AMAZON

http://www.amazon.com/La-TAVOLA-Adventures-Misadventures-American/dp/1463618123

ON AMAZON

http://www.amazon.com/Sunday-Sauce-When-Italian-Americans-Cook/dp/1490991026

Dom DeMarco DiFarra Pizza

Screenshot 2022-07-30 11.45.05 AM

Dom DeMarco

The “PIZZA MASTER”

“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.

SUNDAY SAUCE

by Daniel Bellino

AMAZON.com

Me And My Gabagool

Me and my Gabagool, I just Love it! Gabagool that is. Otherwise known as Capicola,Capocollo,Capicolla, and Ham Capicole .. Gabagool (Capicola) is a Italian Salumi porl product made from the pork neck or shoulder .. Unlike Salami, which is made of ground meat mixed with ground pork fat that is seasoned, salted and cured, Capicola is a whole piece of meat similar to prosciutto in that it is cured in a whole piece. Italian-AMericans particularly love their Gabagool and Gabagool Sandwiches either as part of a Sub Sandwich with Provolone, Salami, lettuce,onions, tomatoe, Olive Oil and Vinegar .. Some get Capicola with Provolone and Hot Peppers or the same without the Hot Peppers. I love Capicola with just Provolone or Gabagool & Egg with two scrambled eggs with 3 slices of Sweet Gabagool. Some like their Gabagool Hot, I prefer it sweet. Not that it is sweet with sugar, just that it’s not hot .. You can make Gabagool & Egg Sandwiches like I saide with a couple scrambled eggs and a few slices of Capicolla on a small hero or Kaiser Roll or Italian Bread .. OR you can make Gabagool & Egg by chopping the Gabagool and cooking it in a little olive oil and then add the eggs and scramble the sauteed Capicola inside the scrambled eggs and you can have it with Swiis or Provolone CHeese or not .. Anyway you make the Gabagool, it’s always good and much loved. Bon Apettito di Gabgool.

Gabagool is Neapolitan dialect for Capicola, a Salumi pork product made from the neck of the pig.

SUNDAY SAUCE

SUNDAY SAUCE Has Arrived ! The Latest from New York based Food & Wine Writer Daniel Bellino-Zwicke, Author; “LA TAVOLA” THE FEAST of THE 7 FISH, GOT ANY KAHLUA ? aka THE BIG LEBOWSKI COOKBOOK, and now SUNDAY SAUCE …