Thursday, September 29, 2016

Frank Sinatra Favorite Foods


    

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FRANCIS ALBERT SINATRA











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FRANK

and Daughters NANCY & TINA

with FRIENDS

at JILLY'S

NEW YORK





  Frank Sinatra, both the greatest singer and greatest entertainer of the 20th Century. No question. Sinatra was a legendary icon whose star still shines bright. He was a musical icon, celebrity, international personality, and to millions of Italian-Americans he was our own, a paisan. Frank was an Italian-American whose ancestry is from Genoa on his mother's side of the family and Sicilian on his father's side. And being Italian, Frank loved the food he grew up with, Dolly made a mean Marianara Sauce as well as Meatballs and the all-time Italian-American favorite Sunday Sauce (aka Gravy). Frank loved the food of his childhood; the Spaghetti & Meatballs, Stuffed Artichokes, Pasta Fazool, Frittata, Eggplant Parmigiana and all the usual suspects of the Italian-American table. It's a well known fact that Frank's favorite restaurant was Patsy's on 56th Street in New York ... When Frank went to Patsy's his favorite dishes were Calms Posillipo and Veal Milanese with a nice plate of Spaghetti Pomodoro in-between, and maybe a slice of Cheesecake to finish if Frank was in the mood.  



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FRANK'S FAVORITE RESTAURANT


Patsy's 56th Street, NEW YORK, NY





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VEAL MILANESE 

and CALMS POSILLIPO .. Two of FRANK'S Favorites







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Frank tosses the Spaghetti







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Dean Martin with Frank as Sammy Davis Jr pours Frank a Jack Daniels








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Frank Sinatra dines with Marylyn Monroe






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Frank Sinatra with Lauren Bacall at 21 Club 


NEW YORK






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Gnocchi Pomodoro





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Frank Sinatra 's Egg Sandwiches





JILLY'S

Frank at Jilly's with friends and daughters Nancy and Tina ..
One of Frank's favorite spots when in New York was owned by one of his closest friends (and Bodyguard) Jilly Rizzo .. Jilly's served Chinese Food and Franks's favorite was their Chicken Chowmein .. Frank threw many parties there, eating, drinking, telling stories and what-not.
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Frank Eats a Donut






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GINO'S on Lexington Avenue was a Sinatra favorite ..





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A waiter and the famed Zebra Wallpaper of Gino's ..





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PJ CLARKE'S

One of Frank's favorite Bars ..

ONE FOR MY BABY

(And One More for The Road)

The CLASSIC BAR SONG

written by Johnny Mercer


Frank's most famous song of drinking song that tells his story 
of Lost Love and "The Girl That Got Away" takes place
at PJ CLARKE'S in Frank's heart.






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Learn How to Make SUNDAY SAUCE alla SINATRA
and SPAGHETTI MEATBALLS all SINATRA

Recipes in SUNDAY SAUCE by Daniel Bellino


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Tuesday, September 27, 2016

Al Pacino 's last ESPRESSO at Caffe Dante

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AL PACINO
Filming Vittorio Coffee Commercial
CAFFE DANTE



GREENWICH VILLAGE, NEW YORK



CAFFE DANTE Has CLOSE



NO MORE ESPRESSO FOR AL ????

AL PACINO THAT Is !!!!

Caffe Dante Has Closed
After 100 Years on Macdougal Street

GREENWICH VILLAGE, NEW YORK



AL PACINO VITTORIA COFFEE COMMERCIAL

FILMED AT CAFFE DANTE

[youtube https://www.youtube.com/watch?v=shht9zhyFkw?feature=player_embedded]
AL PACINO

VITTORIA COFFEE COMMERCIAL

CAFFE DANTE

GREENWICH VILLAGE

NEW YORK



SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

BY DANIEL BELLINO-ZWICKE



LA TAVOLA



IT'S NEW YORK ITALIAN




SEGRETO ITALIANO

SECRET ITALIAN RECIPES

BY DANIEL BELLINO "Z"



 NEW SICLIAN AMERICAN COOKBOOK
FROM DANIEL BELLINO
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GRANDMA BELLINO'S
ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN GRANDMOTHER
by Daniel Bellino


Saturday, September 24, 2016

ROCCO'S








ROCCO'S  



 by Daniel Bellino - Zwicke



copyright   2016

Saturday, September 17, 2016

Best Pizza America

 
It's
DiFara Pizza Brooklyn New York





PIZZA MAESTRO

Dominic DeMarco



Dom DeMarco Pizzaiolo Owner

of DiFara Pizzzeria Brooklyn New York

Makes without Question The BEST PIZZA in AMERICA
A Genius at Work




BRAVO DOMINIC !!!!


"It's a Religious Experience"





MANGIA ITALIANO

Daniel Bellino Z
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Wednesday, September 14, 2016

Tony Sopranos Gabagool Sandwich



Gabagools






TONY SOPRANOS GABAGOOL SANDWICH



1. Gabagool
Definition : "Gabagool" is slang for "capicola." It is not a mispronunciation, but is instead in Napolitan dialect, which is what the Sopranos and many Italian-Americans use. The rule in this dialect is to chop off ending vowels and to voice unvoiced consonants.Ricotta-"rigot"
2. Manicotti-"manigot ...  gabagool= Capicola Ham.  "My wife sends me here to shop because they got good gabagool."   3. Gabagool
The Sicilian pronunciation for the spicy deli ham "Capicola".  "Do you want provologne on your gobagool sandwich?" 4. Gabagool - The americanized version of the Italian word "Capicola" made popular by Tony Soprano and other ignorant 2nd & 3rd generation Italo-Americans who have forgotten how to speak italian properly. Capicola is a spicy deli meat similar to ham or salami.







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READ ABOUT TONY SOPRANOS GABAGOOL SANDWICH

in DANIEL BELLINO'S SUNDAY SAUCE

WHEN-ITALIAN-AMERICANS COOK


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Tuesday, September 13, 2016

Worlds Best Pizza New York

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GINO SORBILLO PIZZA  ... Napoli, Italy


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PIZZA at Da MICHELE PIZZERIA  ... NAPOLI




xDaMICHELE


PIZZERIA Da MICHELE 



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Julia Roberts at Da Michele Pizzeria

Filming EAT PRAY LOVE






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My PIZZA FUNGHI at Da GAETANO .. NAPOLI


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Pizzeria Da Gaetano  ... Napoli
"ONE of M FAVORITES"

Pizzeria Da Gaetano is nt as well known as some more famous Pizzerias in Napoli, such as; Da Michle, Gino Sorbillo, Da Mateo, Antica Pizzeria Presidente and others, but it is every bit as good as any of the more famous joints. Try it if you get a chance and I'm sure you'll agree. Basta!


xPIzzaDaMATEO

Da Mateo



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POSITANO AMALFI COAST COOKING







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NEAPOLITAN BEAUTY
SOPHIA LOREN




NEW YORK MAKES GREAT PIZZA TOO !!!
"SOME of THE WORLD'S BEST"

As a Matter of Fact

DiFarraDomDeMarco

The PIZZA MAESTRO Numero Uno .. DOM DeMARCO
DiFara Pizza, Brooklyn New York




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JOHN'S PIZZERIA 

 .. Greenwich Village, New York




zTotonno

TOTONNO'S .. Coney Island
BROOKLYN, NEW YORK




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SUNDAY SAUCE
alla CLEMENZA


LEARN HOW to MAKE IT
and MANGIA BENE Sempre !!!!



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BROTHER'S PIZZA
QUEEN'S NEW YORK

ALEC BALDWIN'S FAVORITE


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ALEC with His BROTHER'S PIZZA
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How to Make Stuffed Artichokes



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STUFFED ARTICHOKES


     Stuffed Artichokes are another of my very first remembrances of Italian food. We are of Sicilian ancestry and Artichokes (Carciofi) along with Eggplant (Melanzane) are a very prominent part of the Sicilian Table. And as far as Italian-Americans go, when it comes to Artichokes and their preparation, stuffing them was the preferred way to go. Yes, every now and them we might have a Artichoke Frittata, or Pasta con Carciofi, but 98% of the time, when Italian-Americans get Artichokes at the market, you’re going to get them stuffed. There’s a reason for that, it’s the tastiest and most whimsical way to go. Yes whimsical, or so I always thought so, especially as a young boy, whenever my mom made them, I’d get quite excited, there’s nothing quite like a Stuffed Artichoke. All my life I’ve always viewed them as a very special treat. Stuffed with breadcrumbs that are flavored with garlic, oregano, parsley, and grated Pecorino or Parmigiano, yes these crazy looking vegetable are always a special treat, for eating a stuffed artichoke is unlike eating anything else. When making a stuffed artichoke you have to cut the spikey tips on the end of the leaves, and remove the center choke that you fill them with the tasty a breadcrumb stuffing, which also goes in-between the leaves. You then cook them with garlic and olive oil and a bit of water until done, and then the fun really begins, eating it.    Eating your Stuffed Artichoke is a great adventure, and there’s nothing quite like it in the whole wide culinary world. These baby’s look like some sort of Medieval Weapon or something, spirally with layers and layers of thorny tips. And now you’re going to dig into it. You have your Artichoke before, all hot and steamy and stuffed with that tasty breadcrumb filling in the middle, stuffed and overflowing between the leaves. You pull off you first leave, that’s cooked tender and juicy and has a bit of the stuffing upon its surface. You put the artichoke leave in-between you upper and lower teeth and the bite down onto the leave. Then you must pull the leave from back to front, all the time biting down on the leave and this way you will scrape that little bit of artichoke meat on the leaf, along with the breadcrumbs into your mouth for that little savory treat of one leaf of your stuffed artichoke. You will continue the process of eating the leaves one at a time until they are all gone. Well, you don’t actually eat the whole leaf, but you are scraping off that little bit of the edible flesh of each leaf, and breadcrumbs one-by one until they are all gone. That was quite fun and tasty to boot, and now your are left with the special prize of the Heart of the Artichoke, and any breadcrumb stuffing that is left. There’s some braising liquid as well. You’re in for the last special treat of your prized Artichoke and yes it is oh so very good. Better than good, it fabulous. This is the story of Stuffed Artichokes and the memories of eating them. Have you any? If not, then you should do so soon, and you’re in for a special treat.    A Stuffed Artichokes is a special treat Italian have been eating for years. Italian immigrants to American have been eating them for more than one hundred years now. They are one of our most prized items and are especially beloved in Italian-American enclaves all over the country. We love them in New York, New Jersey, Boston, and Baltimore, but no more so than in the great southern city of New Orleans, Louisiana where the popularity of the Stuffed Artichoke is at its zenith. Why? Well, there are no Italians who love and eat Stuffed Artichokes more than the Sicilians. The Stuffed Artichoke is mostly of the south of Italy, around Naples and Puglia, but at its strongest in the great region of Sicily, where artichokes were most likely imported into Sicily by the Arabs and later spread through other parts of Italy.    Yes, if you go down to New Orleans you’ll see Stuffed Artichokes all over the place. They are a popular deli item, especially if the owners are Italian-Americans you might see a tray of Stuffed Artichoke at the counter, cooked and ready to go. They are so popular in New Orleans that they have spread to the whole populous, becoming favorites of not just the Italians, but all other ethnic peoples of the great city of New Orleans. Artichoke, stuffed, they’re a special indulgence. If you’ve had them you know why. It’s time to indulge in one of your own.     Excerpted from Daniel Bellino's newest forthcoming cookbook ; Mangia Italiano   RECIPE : Ingredients: 4 large, full-size artichokes 1 lemon, halved 1 3⁄4 cups dried breadcrumbs 1 cup grated pecorino 1⁄3 cup chopped flat-leaf parsley leaves 2 tsp. kosher salt 1 tsp. freshly ground black pepper 8 cloves garlic, finely chopped 10 tbsp. extra-virgin olive oil Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top quarter off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shears. Fill a large pot with water and 2 tablespoons of salt and bring to the boil. Put artichokes in the pot. Once the water comes to the boil, cook the artichokes in the boiling water for 5 minutes. Remove artichokes from water and set aside. Open artichoke leaves with your thumbs to make room for stuffing; set aside. Heat oven to 350°. In a large bowl, combine garlic, breadcrumbs, 3⁄4 cup pecorino, parsley, salt, pepper, half the olive oil, and 6 tablespoons of water. Take each artichoke and spread leaves apart in order to fill with breadcrumb stuffing. Working with one artichoke at a time over bowl, sprinkle one-quarter of breadcrumb mixture over each artichoke and work it in between leaves. Once all the artichokes are filled with the bread stuffing, transfer the stuffed artichoke to a shallow baking dish. Drizzle each artichoke with 1-tablespoon oil. Pour in boiling water to a depth of 1" .. Cover pan and artichokes with foil. Bake Artichokes until a knife easily slides into the base of an artichoke, about 35- 40 minutes. Remove foil, sprinkle tops with remaining cheese. Turn heat up to 400 degrees and bake for 8 minutes more.






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SEGRETO ITALIANO

by Daniel Bellino Zwicke

LEARN HOW To 

MAKE LUCIA'S STUFFED ARTICHOKES

SICILIAN STYLE


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