MARIA & Her SCACCE
SICILIAN MEAT & CHEESE PIES
MARIA'S SICILIAN SAUSAGE SCACCE
SICILIAN MEAT, CHEESE, & VEGETABLE PIES
SCACCE alla SICILIANA
alla MARIA
NONNA BELLINO'S COOKBOOK
RECIPES From MY SICILIAN NONNA
SOUPS, PASTA, SWEETS & MORE
Wednesday, May 14, 2025
Thursday, May 8, 2025
Sinatra Favorite Italian Cookies - Regina Cookies
VENIERO'S
ITALIAN PASTRIES
Since 1894
On September 23, 1894, one of the East Village’s longest-running businesses, Veniero’s Pasticceria, opened its doors. This venerable local institution has been serving confections, cakes, and pastries to New Yorkers and visitors ever since from its home at 342 East 11th Street, between 1st and 2nd Avenues, in the heart of what was once the East Village’s own Little Italy, and remains one of the few surviving businesses from that once-thriving community. Located just down the block from our offices, we have a special love for Veniero’s — from which we have been known to indulge in a treat from time to time (or more) — and a special insight into the beloved business’ rich history, thanks to an oral history that Veniero’s current co-owner Robert Zerilli, grand nephew of Veniero’s original founder, conducted with us in 2014.
Antonio Veniero immigrated to New York from Italy in 1885, in the period following Italian unification when poor Italians, especially southern Italians, began to leave the country en masse, seeking better lives and opportunities. At 15 years old, Antonio began working in a candy factory downtown. By 1894, he bought today’s 342 East 11th Street, a pre-old-law tenement built in 1865-66. Originally the business, then called Antonio Veniero Confections, was founded as a social club, complete with pool tables. Antonio sold homemade candy and espresso, the beans of which were roasted in the backyard. Veniero hired other Italian immigrants also skilled in confectionery. This part of the East Village was well populated with Italian immigrants, mostly Sicilian, although Antonio was from Naples. No. 342, which had residences above the ground floor, housed 13 families, all Italian immigrants or of Italian descent, according to the 1900 Federal census.
VENIERO'S PASTICCERIA
ITALIAN PASTRIES
East 11th Street, NY NY
The same census and 1900-1901 New York City directory show Antonio living with his wife and children across the street at No. 345, a no longer extant building. In his oral history, Robert Zerilliexplains that the business evolved from Antonio’s founding to serve baked goods such as biscotti and cakes, later renaming itself Veniero’s Pasticceri. Following Antonio’s death in 1931, the business would continue to be run by members of the family. In 1970, Frank Zerilli, Robert’s father and a cousin of the Venieros, bought the business. As a teenager, Frank Zerilli had worked in the bakery and learned a great deal working under Antonio.
Zerilli shares great stories of both the family and the neighborhood connected to Veniero’s, including Antonio’s managing to avoid firebombing by the Black Hand, (Mano Nero gang — a mafia extortion racket), neighborhood quarrels with other bakers and pushcart sellers, and a legal fight over the ownership of a coffee-sipping parrot.
Zerilli was born in 1962 and by that time his family lived in New Jersey. He would sometimes join his father for the workday in the East Village, and in his interview, Zerilli shared the sights, smells, and sounds of the East Village in his early years through the eyes of a child. One of the sounds that dominate his memories was the constant mix of English and Italian throughout the streets and small businesses in the area. As a teenager, he would work at Veniero’s, and lived in one of the apartments in the upper floors at No. 342, rent-free.
The neighborhood has changed quite a bit over the course of Zerilli’s tenure, and he talks about gentrification, as well as changing ethnicities and business and building ownership. On a side note, he mentions the East Village’s punk rock scene, and Joey Ramone coming to Veniero’s to buy a cake. Veniero’s itself has changed over the years too, adding items like red velvet cupcakes, which Zerilli discusses his reluctance to include. One of the many things that hasn’t changed, though, is that Veniero’s is still very much a family-run business, with Robert and his three sisters at the helm as co-owners.
ITALIAN PASTRIES
CANNOLI - RHUM BABA - ECLAIRS
At VENEIRO'S
FRANK SINATRA'S FAVORITE COOKIES
SICILIAN REGINA COOKIES
VENIERO'S
FRANK SINATRA & FRANK ZERILLI
At VENIERO'S
1979
NEW YORK CITY
SINATRA SAUCE
The COOKBOOK
SINATRA STORIES & RECIPES
COOK & EAT LIKE FRANK
His FAVORITE ITALIAN RECIPES
Thursday, April 24, 2025
Stuffed Artichokes Recipe Elena
NONNA ELENA with GENARO & JAMIE
She Tells Them How to Make STUFFED ARTICHOKES
Her FAMILY RECIPE
JAMIE OLIVER
And GENARO CONTALDO
CARCIOFI REPEIENO TOSCANO
JAMIE Cleans The ARTICHOKES
TUSCAN STUFFED ARICHOKES alla GUIDEA
Minute 35:00
It's an AMAZING RECIPE
QUITE UNIQUE
Wednesday, April 9, 2025
Nonna Nina Makes Ravioli Raviolis
NONNA NINA'S RAVIOLI
NONNA NINA'S HOMEMADE RAVIOLI
"YUMM". !!!
They LOOK So GOOD !!!
NONNA NINA
MAKING RAVIOLI
NONNA BELLINO'S COOKBOOK
RECIPES FROM MY SICILIAN NONNA
NONNA NINA & NONNO PASQUALE
And GRANDCHILDREN
FEASTING on NONNA'S HOMEMADE RAVIOLI
Sunday, April 6, 2025
Bellino Family SUNDAY SAUCE Recipes
LEARN HOW TO MAKE SUNDAY SAUCE
alla CLEMENZA - ITALIAN GRAVY
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 .. Just CLICK LINK ABOVE ..
"THAT'S STEP 1 .. FINITO !!!"
2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE
For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,
OLIVE OIL, TOMATOES, PASTA, etc..
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 using PORK RIBS, SKIP THIS STEP.
7. LET SAUCE With THE MEATS (Except MEATBALLS)
SIMMER at a 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 12 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 WHICHEVER
MACCHERONI YOU LIKE
and SERVE with The "GRAVY" (Sunday Sauce)
PASS GRATED CHEESE
and
BUON APPETITO !!!
SUNDAY SAUCE
Is AVAILABLE in PAPERBACK
And KINDLE on AMAZON.com
SUNDAY SAUCE
alla CLEMENZA all BELLINO alla PACINO
SUNDAY SAUCE alla BELLINO
alla PACINO
AUTHOR DANIEL BELLINO "Z"
With COUSIN TONY
MANGIA BENE !!!
The BELLINO'S Make SUNDAY SAUCE
BELLINO FAMILY SUNDAY SAUCE
BAZZY & DANNY
Wish We Had RECORDED AUNT HELEN & AUNT FRAN
They Were GREAT COOKS of ITALIAN FOOD
"We LOVED Them So MUCH, & MISS Them DEARLY"
Wednesday, April 2, 2025
Sunday Sauce Boston Italian Recipe Style
Making SUNDAY SAUCE
Chris Makes His ITALIAN NONNAS SAUCE
NONNA VERTULLO RECIPE
VERTULLO MACCHERONI & SUNDAY SAUCE
Made by CHRIS
VERTULLO FAMILY SUNDAY SAUCE
MEATBALL RECIPE
VERTULLO FAMILY MEATBALLS
SUNDAY SAUCE
alla PACINO alla BELLINO
The GODFATHER & GODFELLAS SAUCES
MEATBALLS MACCHERONI & MORE
Monday, March 10, 2025
Sinatra Spaghetti Meatballs Recipe
"FRANK"
Mrs. FRANK SINATRA RECIPE for SPAGHETTI & MEATBALLS
WFBL FROM COOK BOOK of The STARS
RECIPE :
MEATBALLS alla SINATRA
INGREDIENTS for MEATBALLS :
1/2 Pound GROUND BEEF and 1/2 lb. Ground PORK
1 Clove GARLIC, peeled and Chopped Fine
1 tablespoon fresh ItalianParsley, chopped
1/2 teaspoon SALT
1 Teaspoon Ground BLACK PEPPER
1/2 cup OLIVE OIL
Mix all these ingredients together and shape into medium sized balls.
Place all the oil except 4 tablespoons in a large pan and turn heat on to high. Brown the meatballs until all are lightly golden brown on all sides. When all the meatballs are browned, remove from pan and set aside to cool.
INGREDIENTS For SAUCE :
4 Tablespoons OLIVE OIL
1 small ONION, peeled and Chopped
1 clove GARLIC, peeled and chopped Fine
1 28 ounce can Crushed San Marzano Tomatoes
1 small can Tomato Paste
1/2 teaspoon Crushed RED PEPPER Flakes
1/2 teaspoon each of SALT and BLACK PEPPER
Put 4 tablespoons of OLIVE OIL and Red Pepper Flakes in a large frying pan, and cook ONIONS and GARLIC in pan on low heat for 6 minutes.
Add crushed Tomatoes and Tomato Paste to pan and turn heat to high. Fill the empty large can with water and place in pot with tomatoes. Add salt and Black Pepper.
Turn heat up to high. Add the brown Meatballs.
When the tomatoes start to bubble, lower the heat to a very low flame and let the sauce simmer with the Meatballs on low heat for 1 hour.
1 pound SPAGHETTI
Grated PARMIGIANO REGGIANO or GRANA PADANA CHEESE
Boil the Spaghetti in rapidly boiling salted water according to directions on package. When done, drain Spaghetti in a Colander.
Add Spaghetti back to the pot it cooked in. Add a Cup and a half of Tomato Sauce and a drizzle of OLIVE OIL to the Spaghetti and Mix. Plate the Spaghetti evenly onto 4 Plates. Add some sauce over the top of the Spaghetti. Place 2 Meatballs n each Plate and cover with a little more Sauce.
Serve to you guest with Grated Cheese on the Side. BUON APPETITO !
A LOT MORE SINATRA RECIPE !!!
.
SPAGHETTI & MEATBALLS
.
RECIPES FROM MY SICILIAN NONNA
The SINATRA FAMILY and Author DANIEL BELLINO "Z"
both Come From The Same Town in SICILY, LERCARA FRIDDI
So Does CHARLES "LUCK" LUCIANO
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