Favorite Italian Foods

 

SFUIATELLE

The ABRUZZESE Version of SFOGTIATELLE

SICILIAN CANNOLI

ITALY'S MOST FAMOUS DESSERT

"Or is It Tira Mi Su" ???

Whatever ???

CLEMENZA has Got The CANNOLIS

TEE SHIRT

RIGATONI CARBONARA

alla ROMANA

RECIPE

The WORLDS BEST PASTA BOLOGNESE

RECIPE

CARCIOFI al FORNO

MOMMY'S SICILIAN ARTICHOKE

RECIPE

FAICCO'S PORK STORE

GREENWICH VILLAGE

ITALIAN NEW YORK

"JOLTIN JOE" DiMAGGIO

ITALIAN-AMERICAN

From  San FRANCISCO, California

MACCHERONI en NAPOLI

Photo Copyright Daniel Bellino Zwicke

NAPLES, ITALY

2015

The BELLINO FAMILY

Filipo, Lucia, Antonino, Giuseppina

LODI, New Jersey

Around the Year 1939

Missing from Picture, Frank, James, and Lilly

Daniel Bellino with Uncle Frank

"Poco di Vino"

The  SUNDAY SAUCE is Simmering on the Stove

Lodi, New Jersey

2007

PIZZA RECIPE

SOPHIA LOREN

PIZZA TEE SHIRT

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

AMAZON.com

LASAGNA CARNEVALE

With MEATBALLS & SAUSAGE

Recipe

BACCHUS

The ROMAN GOD of WINE

Coffee Mug & T-Shirt

BEST SELLING 

ITALIAN COOKBOOKS

Daniel Bellino-Zwicke Author Page AMAZON.com

Author Daniel Bellino Zwicke

POSITANO

2015

Pasta History of Brooklyn New York - Macaroni

 

ITALIAN DRY GOODS STORE

Macaroni / Pasta in Various forms was sold loosely from Bins.

ZEREGA & SONS

A. Zerega's Sons, Inc. was a privately owned pasta company with plants in Fair Lawn, New Jersey and Lee's Summit, Missouri. The company was founded by Antoine Zerega in Brooklyn, New York in 1848 making it the first pasta company in the United States. Antoine's son Frank was a pasta maker for 83 years and served as the company's president. Both Zerega Avenue in the Bronx and the elevated train station on the New York City Subway's Pelham Line were named after Antoine. The company moved from Brooklyn at 28 Front Street to Fair Lawn in 1952.

In May 2020 it was announced that Zerega's was sold to fifth-generation family-owned Philadelphia Macaroni.

Antoine Zerega

Inside the Factory of DeFRANCISCI & Son

PASTA MACHINE MANUFACTURERS

Morgan Avenue, Brooklyn

Pasta Machine Manufacturing

BROOKLYN, New York

BROOKLYN becomes SPAGHETTI CAPITAL of The WORLD

La ROSA & Sons MACARONI

Founded 1914

Kent Avenue, BROOKLYN

NEW YORK

V. La Rosa and Sons Macaroni Company was founded in 1914 by Vincenzo La Rosa, a Sicilian immigrant. The company eventually became one of the largest regional brands in the United States producing over 40 varieties of pasta.

Starting in the United States as a butcher, Vincenzo noticed an increased demand for macaroni during World War I, so he started making it in the back of his shop in the Williamsburg neighborhood of Brooklyn, New York. The company opened a pasta factory at 473 Kent Avenue in Brooklyn using an extruder made by the DeFrancisci & Son, now called DEMACO. As the company grew, additional plants were added at 40 Jacksonville Road, Warminster, Pennsylvania and 90 Wauregan Road, Danielson, Connecticut.

Vincenzo La Rosa was considered an innovator in the development of the packaged foods industry in the United States as he was an early pioneer in food packaging and distribution. Prior to V. La Rosa, pasta was distributed in bulk throughout the neighborhoods of New York. V. La Rosa introduced packaged pasta into these markets.

American Italian Pasta Company eventually acquired the La Rosa brand.

La ROSA PASTA

The BROOKLYN EAGLE,  Wednesday November 10, 1943

ITALIANS Have Excuses For Drying Pasta in Public

Many soldiers of The United States are getting to see more macaroni and Spaghetti than they ever saw before. I am thinking of men who are going to Italy to drive out the Germans. Italy is the original home of macaroni and is a National Dish among Italians.

So far as the Wheat supply has held out, it has been made all through the present War. The Italians have been on short rations, but macaroni has kept an important place on their tables, also Spaghetti and Vermicelli (Cappellino). A special kind of Wheat is used to make macaroni. This wheat has more gluten in it than other wheat, and it's grown in Southern Europe and Algeria.

In Italy, Macaroni (Maccheroni) making machines push the pasta dough into tubes. An old tradition in Naples and other cities is have the macaroni hang on rods to dry in pasta shops and even out on the sidewalks.

Spaghetti is more popular with many Italians than other maccheroni. The Italian word spaghetti means little cords.

Vermicelli ( Angelhair, Cappellini) is the thinnest macaroni.

Uncle Ray ... The Brookyn Eagle

Pasta Drying in the Streets of Naples

ITALY

RONZONI

MEZZE RIGATONI

.

"Ronzoni Sono Buoni," if you are Italian and grew up in the New York area in the great decades of the 1960's and or 70s you know the slogan. We Italians do love our pasta, we're weened on it! Pasta is the main staple of our diet. Many are fanatical about and love it so, they insist on having it several times a week. I'm one. Pasta, can be covered in a wide variety of sauces,  in some soups like; Pasta Fagoli (Pasta Fazool), in Minestrone's, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit of butter and Parmigiano when we were just toddlers  and every so often I have to pick up a box of Ronzoni Pastina, as I love and crave it still, and of late as with many my age, you start craving things you loved as a child, thus my stints with PASTINA ."Ronzoni Sono Buoni," it means, Ronzoni is So Good, and that it is. This brand of  Pasta, born in New York City at the turn of the 20th Century has been a mainstay of not only Italian-Americans of the East Coast but, for all. For years before the surge of many a imported pasta product in the U.S., Ronzoni, was not the only game in town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni dominated the market and though I don't have stats, I would wage to say that 85 to 90 % of all commercial pasta sold in the New York, New Jersey, and Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other Ronzoni pastas I ate over the years, starting with Pastina as a toddler  and moving to Spaghetti with Tomato Sauce or Meatballs, Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back memories of my mother who loved them. We had them often, along with Lasagna made with Ronzoni Lasagana. You don't see Stuffed Shells around that much any more, they used to be on many a restaurant and even more home menus. There popularity has waned, but every once and a while I'll pick up a box of Ronzoni large shells, just for the purpose of bringing back those memories of mom making them and me loving them as  a child. I'll make a batch of tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and Parmigiano, bake them in tomato sauce, and "Voila" Stuffed Shells of days gone by. I do the same with a Pastina as I still love the dish so, dressed with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid again!” Yum, delicious little pleasure you can whip up in minutes and bring back visions of your youth. All with some butter, Parmigiano and a box of Ronzoni Pastina. That's Ronzoni, every bit a part of my life and youth as a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it's so good!”

SPAGHETTI

.

.

FAVORITE ITALIAN DISHES

And SECRERECIPES 

SOUPS - PASTA - DOLCE

And More ...

AMAZON.com

La ROSA & SONS MACARONI

RECIPES FROM MY SICILIAN NONNA

AMAZON.com

Zerega Pasta Factory

Fairlawn, New Jersey

Philly Cheesesteak Sandwich Sliders Recipes

 

Philly Cheesesteak Sliders

RECIPE 

Ingredients :

° 2 lb round boneless roast (or similar)

° 1 pound of sweet peppers (or colored peppers)

° 2 large onions

° 2 cloves of garlic

° 2 tablespoons of Worcestershire sauce

° 12 Hawaiian rolls

° 6 slices of provolone cheese

° 1 stick of butter salt pepper

* Preparation:

Cut the roast as thin as possible. Putting 2 tsp butter in a big skillet on mediium heat. Peeled also chop the garlic and add them to the pan. Peel and cut the onions and put them in a saucepan. Cut off the tops of the peppers, cut them in half and remove the seeds. Cut lengthwise into slices and add to the pot. Cover the pan and stir occasionally, cook for about 20 minutes. Take each roll and divide it in half to make bread.

Butter both sides where it broke. Place in a large skillet over medium heat until toasted. Remove the bun from the pan. Take 1/2 slice of Provolone, fold it in half and place it on toast in the pan and set aside. Repeaat this for rest rolls. Put 2 tablespoons of butter in a large skillet that you used for grilling. Add 1 tablespoon of Worcestershire. Increaase temperature to mediuum hiigh. Add the meat and stir until it is no longer pink. Take a bun. Add the meat on top with cheese. Add the onion and pepper mixture to the meat and cover with the other half. Add salt and pepper to taste.

FAVORITE ITALIAN DISHES

And SECRET RECIPES

AMAZON.com

"I'm NOT YELLING" !!!!

"I'm ITALIAN" !!!!

T-SHIRT on Etsy

Italian American Slang Words Dictionary

GABAGOOL

GABAGOOL !!!

Italian-American Dialect Dictionary

“Gabbagul” Italian

aduzipach!/aduzipazz! – you’re crazy! (ma tu sei pazzo!) [aa-DOO-zee-PAACH]/[aa-DOO-zee-PAATS]

Also Gabagool or Gabbagool ..

“Gabbagul-Italian,” or “Goombah Italian,” is an Italian-American dialect developed in the early 20th century by Italian immigrants settling in American cities. It is based on the Italian language, and it contains a mixture of Sicilian- and Neapolitan-inspired dialect words and phrases. The ‘dialect’ was prominent in East-Coast US cities, such as Newark, Paterson, New York City (especially Manhattan and Brooklyn), and Boston.

It was mostly spoken in tightly-knit Italian communities and neighborhoods. “Gabbagul” isn’t the official name of this dialect; many names could signify it, including “American-Italian,” “New Jersey-Italian,” “New York-Italian,” “Calabrese-Siciliano-Italian,” etc. Many words are taken from other dialects, and different Italians in different areas spoke their dialects differently. The spelling is somewhat arbitrary because these words do not truly belong to English or Italian; they are hybrid creations.

Vafanabola!/ Afanabola ! a fa napule! – go to hell! – Note: Literally means “go to Naples” (a fa Napoli!) [aa-faa-NAA-boe-laa]

Agita – Heartburn/indigestion (aciditá) [AA-jih-tuh]

Ammonini! – let’s go! (andiamo!) [aa-moe-NEE-nee]

andosh! – let’s go! (andiamo) [aan-DOESH]
aunda/awunda? – where? (awundi?) [aa-WOON-duh]

aunda ciunca/awunda chunka? – where does it hurt? (awundi ciunca?) [aa-WOON-duh CHOON-kuh?]

assai – a lot (molto) [aah-SYE]
bacous’/bacouz – bathroom (backhouse) [buh-KOWZ]

bash/basc’ – down/downstairs (bascia) [baash]
bada bing! – bam!; Note: Popularized in the 1970s by The Godfathercharacter Santino Corleone
biangolin’ – bleach (bianco lino) [byaan-GO-leen]
bicuridu – my little boy/my little baby (piccolo bambino) [BEECH-oo-REE-doo]

Boombots – nickname for an idiot; Note: As in “Vinnie Boombots” [boom-BAATS]

Note : In The POPE of GREENWICH VILLAGE, starring Mickey Rourke as two Italian Cousins (Cujino), living in Greeenwich Village, New York, Charlie (Mickey Rourke) tells his cousin Paulie (Eric Roberts), this guy (Barney) is "Boombots"

an Idiot.

boxugeddu – box (box per oggetti) [baax-oo-JED-oo]

Braggiol’ – meat and sauce/male anatomy (bracciole) [BRAAJH-oel]

Can be spelled as Braciole or Braciola

Brosciutt’/Prosciutt’ – italian ham ( Prosciutto ) [BRAAJH-oot]/[PRAAJH-oot]

Prosciutto is famous all over Italy. The most famous, and of the best quality, are Prosciutto di Parma, from Parm in Emilia Romagna, and Prosciutto San Daniele, from the village of San Daniele in Friuli, in north eastern Italy.

Buttagots/buttagats – annoying idiot (buttana u’ cazzo) [boo-taa-GAATS]

Puttann’ – b_tch/ Meaning Whore (Putanna) or Slut ..

Note: more mild than “sciaquadell” [boo-TAAN]

Calabres’ – Calabrian (calabrese); Note: can refer to people, objects, customs, etc. [caal-uh-BRAYZ]

Calamad , or Galamar – fried squid (calamari) [caal-uh-MAAD]

capidan/capitan – captain (capitano/capitan) [caap-ee-DAAN]

Cazzo - Balls  or Penis (Dick, Cock) (cazzo) [KAA-tso]

Cendann’/centann’ – a Hundred Years (cento anni); Note: said before a toast [chen-DAAN]

Che Cozz’? – what the f— are you doing? (che cazzo fai?) [KAY-kaatz]

chefai? – what are you doing? (che cosa fai?) [ke-FYE]

chepreca! – what a shame! (che peccato!) [kay-preh-KAA]
chiove – raining (fa piove) [KYOH-vay]
chiove tropp’assai – it’s raining very hard (fa piove molto) [KYOH-vay-TROAP-aa-SAI]
chooch – jackass (ciuccio) [CHOOCH]
chunka – injured (ciunca) [CHOON-kuh]
cing-u-bezz/cingubezz – five dollars apiece (cinque un pezzo) [cheeng-oo-BETZ]

ciuri – flowers (fiori) [CHOO-ree]
colghioni/cogliones/gulgliones – male anatomy (colghioni) [coal-YOANZ]/[gool-YOANZ]

Cornuto – unfaithful husband [coar-NOO-toe]

cuore stuppau – heart stopped [KWOAW-ray-staa-POW]
disgraziat’ – dirtball (disgraziato) [dees-graats-ee-AAT]
dzapp’ – gardening hoe (zappa) [DZAAP]
edi-conosc’? – do you know me?/do you know who I am? (e mi conosci?) [EE-dee-GAA-noesh]
facciabrutt’ – ugly face (faccia brutta) [FA-chuh-broot]
faccia di katzo – ball face (faccia di cazzo) [FAA-chaa-dee-KAA-tsoe]
facciu fridda – it’s cold (fa freddo) [FAA-choo-FREE-daa]
fugeddaboudit – forget about it; Note: English in origin
fanabola! – shit! (a fa Napoli) [faa-NAA-boe-laa]
fatti gatti due!/vatoli vatoli due! – mind your own f—ing business! (fa ti cazzi tuoi) [FAA-tee-GAA-tee-doo-yay]
fattu napiridu – I farted [FAA-too-naa-pee-REE-doo] (ho fatto napiridu)
femma buma/femma bunda – good for nothing girl (femmina vagabonda)

‘ffangul’! – "Go f— yourself!" !!! (vai a fare in culo) – [faan-GOOL]

finoicc’/fenucc’ – fennel (finocchio) [fin-OIK]
fraggiol’ – beans (fraggiole) [FRAA-joal]
fratu – brother (fratello) [FRAA-too]
fugazi/fagazi – fake; Note: likely English in origin
fuidi dogu! – get down from there! [FWEE-dee-DOW-goo]

gab’ – head (capo) [GAAB]
gabbadost’ – - hardhead (capa dura/capa tosta)

Gabbagul/gabagul – type of meat/food/idiot/fool (capicola/capocollo/capacolla) – [gaa-baa-GOOL]
gabbaruss’/gab’ russ’ – redhead (capo rosso) [gaa-baa-ROOS]

gabbadeegats/capa di cazz’ – ball face (capo di cazzo) [gaa-baa-dee-GATS]
gabisc’/gabish’?/capish’? – (do you) understand? (capisci?) [gaa-PEESH]
gaguzz’ – muscles/idiot/money/squash (cucuzza) [gaa-GOOTS]
gaguzzalonga – big muscles (cucuzza lunga) [ga-GOOTS-aa-LOWN-gaa]
gambarell’/gambanell’ – (door)bell (campanello) [GAMBA-rell]
gandin’ – basement (cantina) [gaan-DEEN]
ganol’ – cannoli [gaa-NOAWL]
gavadeel’ – italian pasta (cavatelli) [gaa-vaa-DEEL]
gavone – gluttonous eater (cafone) [gaa-VOAN]
giambott’ – Italian stew (giambotta) [jaam-BAUWT]
giamoke/giamocc’/jamoke – idiot (giamope) [jaam-OAK]
gibude – onion (cipolla) [jaa-BOOD]
gomesegiam’?/comesegiam’? – how do you say?/whatchamacallit? (come si chiama?) [go-maa-say-GYAM]
goombah – countryman/fellow comrade/godfather (compare) [goom-BAA]
gopp’ – up/top (coppa/capo) [gaap]
guacarunno – someone (qualcuno) [gwaa-kaa-ROO-no]
gul’/cul’ – ass (culo) [GOOL]
gumad – mistress/girlfriend (cumare/comare) [goo-MAAD]
guppin’ – ladle (coppino) [goo-PEEN]
guyasabbu? – who knows? (chissa?) [goo-yaa-ZAA-boo]
giacchieron’ – blabbermouth (chiacchierone) [gyaa-kyaa-ROAN]
gidrul’ – stupid person (cetriolo) [jih-DROOL]
gistu/chistu – this (questo) [GEE-stoo]
haicapid – do you understand? (hai capito) [eye-kaa-PEED]
how’ya doin? – how are you doing? (inglese: how are you doing?)
‘iamo – let’s go! (andiamo) [YAA-moe]

idu – he (lui) [EE-doo]
i-malano-miau! – I can’t believe it! (che malanova mi hai) [EE-maa-laa-no-mee-auw]
issu – she (lei) [EE-soo]
lascialui! – leave him alone! (lascilo!) [laa-shaa-LOO-ee]
lasordida!/asodida! – your sister!/your sister’s a _____! (la sorella!/tua sorella (è una putana)!) [laa-SA-dih-daa]
la vesa gazi – swear word [laa-VAY-zaa-gaa-ZEE]
ma che cozz’u fai?! – what the heck are you doing?! (ma che cozzo fai?!) [maa-KAY-kauwtz-oo-fai]
ma che bell’! – why, how beautiful! (ma che bella) [maa-KAY-bell]

ma che quest’? – what is this? (ma che cosa è questo?) [maa-KAY-quest]
maddiul’/mariul’ – fool/rascal (mariolo) [maa-dee-OOL]
maliocch’ – the evil eye (malocchio) [maal-YOAK]
mamaluke – idiot/fool (mamalucco) [maa-maa-LOUK]
mannaggia – damn/cursing (male ne aggia/male ne abbia) [MAA-NAA-juh]
managgia dial – curse the devil (male ne aggia il diavolo) [MAA-NAA-juh-dee-owl]
mannaggia la mort’ – cursing death (male ne aggia la morta) [MAA-NAA-juh-dee-owl]
mannaggia la miseria – cursing misery (male ne aggia la miseria) [MAA-NAA-juh-MEE-seh-ree-uh]
manigott’ – italian pasta (manicotti) [maa-NEE-gauwt]
mappin’ – napkin/towel (moppina) [maa-PEEN]
maron’! – damnit (madonna) [maa-ROAN]
maronna mia! – oh my God! (madonna mia!) [maa-ROAWN-aa-MEE-uh]
menzamenz – half and half (mezza mezza) [mehnz-AA-mehnz]
mezzamort’ – half-dead (mezzo morto) [METZA-moart]
minch’ – wow! (minchia) [meenk]
mortadell’ – Italian sausage/loser (mortadella) [moart-aa-DELL]
mortadafam’ – really hungy/starving (morta da fame) [moart-aa-daa-faam]
muccatori – tissue (fazzoletto) [moo-kaa-TOE-ree]
mudanz – pajamas [moo-DAANZ]
mulignan – eggplant (melanzana) [mool-in-YAAN]
murudda – without a brain [moo-ROO-daa]
musciad – mushy (musciata/ammosciato) [moo-SHYAAD]
moosh-miauw – very mushy (musciata miau) [moosh-meow]
muzzarell’/muzzadell’ – Italian cheese (mozzarella) [mootz-aa-DELL]
medigan’ – non-Italian american/Italian who has lost his roots (americano) [meh-dee-GAAN]
napoleedan/napuletan’ – Neapolitan (napolitano) [naa-paa-lee-DAAN]
numu fai shcumbari! – don’t embarass me!/stop embarrasing me! (non fai scumbari) [NOO-moo fai shkoom-baa-REE]
oobatz’/patz’ – crazy person (un pazzo/u’ pazzu) [oo-BAATZ]
paesan’ – fellow Italian countryman (paesano) [pai-ZAAN]
panzagin’! – I’m full! [paan-zaa-GEEN]
pasta vasul’ – Italian soup (pasta fagioli) [pasta-faa-ZOOL]
pastin’ – small, star-shaped pasta (pastina) [paa-STEEN]
pizzagain’ – Italian meat pie (pizzagaina) [pizza-GAIN]
pizzolino – afternoon nap (pisolino) [peetz-o-LEE-no]
provalon’ – type of cheese (provalone) [pro-və-LOAN]
pucchiach’/bucchiach’ – b–ch (pucchiacha) [poo-KYAAK]
rigott’ – Italian cheese (ricotta) [ree-GAUWT]
salud’/salut’ – be in good health (salute) [zaa-LOOD]
shape-la-tass’ – shape of a cup (shape of la tazza) [shape-aa-laa-taatz]
scharol’/scarol – escarole/money (scarola) [shkaa-ROAL]
schif’/shkeeve – to be disgusted by something (schifo) [shkeef]
schifozz’ – disgusting thing (schifosa) [shkee-VOATZ]
scorchamend’/scocciament’ – a pain in the ass (scocciamento) [scorch-aa-MEND]
scooch – pest/move over [SKOOCH]
scoochi-di-bandanz – a real pain [scooch-ee-dee-baan-DANZ]
scustumad’ – stupid person (scostumato) [skoo-stoo-MAAD]
sciumara – river (fiumara) [shoo-MAA-raa]
scoba – broom (scopa) [SKO-baa]
scobendo – to sweep the floor (scopare) [sko-BEN-doe]
scubata/scupata – get laid (scopato) [SKOO-baa-taa]
sculabast’ – pasta strainer (scola la pasta) [skoo-laa-BAAST]
scungill’/scongigl’ – cooked snail (sconciglio) [skoon-JEEL]
sedeti/sededi – sit down (sedeteti) [SEH-daa-dee]
sesenta fame? – do you feel hungry?/are you hungry? (sei senti fame?) [seh-SEHN-taa-FAA-may]
sfacimm’ - bad person (sfacimma) [SVAH-CHEEM] [svaa-CHEEM]
sfogliadell’ – italian pastry (sfogliatella) [SHVOHL-ya-dell]
sciaquadell’ – whore (sciacquata) [shock-wa-DELL]
scumbari – disheveled (scumbari) [shkoom-baa-REE]
sigilian’ – Sicilian (siciliano) [sih-jeel-YAAN]
sorda – money (soldi) [SOAL-dee]
sorda – sister (sorella) [SOAR-duh]
spasciad’/scasciad’ – not talking (to someone) (spacciato/spasciau) [spaa-SHAAD]
strunz’ – sh_t (stronzo) [STROONZ]
stanna mabaych – son of a b—- (mispronounced “son of a b—-”) [STAA-naa-maam-BAYCH]
statagitt’!/stagitt’!/staizitt’!/staizii! -be quiet! (stai zitto) [stah-tuh-JEET]
stendinz – intestines/guts (inglese: intestines) [stehn-DEENZ]
stugots/stugats – f___ it (questo cazzo/questu cazzu/’stu cazzu) [stoo-GAATS]
stunad – moron (stonato) [stoo-NAAD]
struppiau – extremely dimwitted (stupido) [stroo-pee-YAOW]
stuppiau – very dimwitted (stupido) [stoo-pee-YAOW]
stuppiad – dimwitted (stupido) [stoo-PEE-yaad]
stuppau – stopped [stoo-PAOW]
suprasa/suprasad – type of salami (soppressata) [soo-praa-SAAD]
suscia – blow (soffia) [SOOSH-yaa]
te fugo! – f— you! [tay-FOO-go]
ti voglio ben’assai – I love you so much (ti voglio bene) [tee-VOAL-yo-TROAP-aa-SAI]
un ada oda – another time (un altra volta/un altra ora) [oon-AA-daa-O-daa]
ue, goombah! – hey, man! (ue, compare!) [way-goom-BAH]
ufratu – your brother (il fratello/tuo fratello) [oo-FRAA-too]
umbriag’/umbriacc’/umbriago - intoxicated (ubriaco) [oom-bree-YAAG]
usorda – your sister (la sorella/tua sorella) [oo-SOAR-daa]
vaffangul’!/baffangul’!/ – f— you! (vai a fare in culo); Note: Literally means “Go stick it up your ass!” [vaa-faan-GOOL]
vagaboom/vagabuma – vagabond (vagabonda) [vaa-gaa-BOOM]
vangopp’ – go up/go upstairs (fa in coppa) [vaan-GOAP]
veni ca/vieni qua – come (over) here (vieni qui) [veh-nee-KAA]
vedi caciunca/vidi cachunka! – watch out, you’re gonna get hurt! (vedi la ciunca?) [vee-dee-kaa-CHOON-kaa]
walyun/wayo/guaglion’/guaglio’ – young man (guaglione) [waal-YOON]
uarda/warda - look! (guarda!) [WAAR-daa]
‘uarda la ciunca! – watch out, you’re gonna get hurt! (guarda la ciunca!) (WAAR-daa-laa-CHOON-kaa]
zutt’ – down/downstairs (sotto) [zoot]

zutt u’ basciament – down to the basement (sotto u’ basement) [zoot-oo-baa-shaa-MENT]

“Gabbagul-Italian,” or “Goombah Italian,” is an Italian-American dialect developed in the early 20th century by Italian immigrants settling in American cities. It is based on the Italian language, and it contains a mixture of Sicilian- and Neapolitan-inspired dialect words and phrases. The ‘dialect’ was prominent in East-Coast US cities, such as Newark, Paterson, New York City (especially Manhattan and Brooklyn), and Boston. It was mostly spoken in tightly-knit Italian communities and neighborhoods. “Gabbagul” isn’t the official name of this dialect; many names could signify it, including “American-Italian,” “New Jersey-Italian,” “New York-Italian,” “Calabrese-Siciliano-Italian,” etc. Many words are taken from other dialects, and different Italians in different areas spoke their dialects differently. The spelling is somewhat arbitrary because these words do not truly belong to English or Italian; they are hybrid creations.

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