Wednesday, June 12, 2024

The Godfather Cookbook







MARIO PUZO

The GODFATHER





SUNDAY SAUCE alla CLEMENZA




CLEMENZA SHOW MICHAEL How to Make SUNDAY SAUCE

alla CLEMENZA with SAUSAGES & MEATBALLS












Francis Ford Coppola





COPPOLA talks Brando

The GODFATHER







SUNDAY SAUCE

alla CLEMENZA








The GODFATHER

FRANICS FORD COPPOLA

BEHIND The SCENES







GODFATHER REUNION



AL PACINO, JAMES CAAN,

ROBERT DiNERO

The GODFATHER





The GODFATHER COOKBOOK



SUNDAY SAUCE

alla CLEMENZA - RECIPE

And MORE









Tuesday, June 11, 2024

Frank Prisinzano

 









FRANK PISANZANO

FRANK'S






FRANK Gets CULATELLO






APERITIVO TIME

VERONA



APERITIVO TIME

With FRANK PRISANZANO





FRANK MAKES RAGU



RAGU NAPOLETAN

aka SUNDAY SAUCE

"GRAVY"

by FRANK PRISANZANO


"YOU NEED FAT in a TOMATO SAUCE"

..... Frank Prisanzano ...






SUNDAY SAUCE

alla BELLINO alla PACINO

















Friday, June 7, 2024

Nonno Bellino Comes to America New York

 


Fillipo Bellino

aka "Nonno Bellino"

Lercara Friddi, SICILY

NEW YORK

And LODI, New Jersey


 

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Ellis Island 1902

 

This is part of the documentation of my maternal grandfather Fillipo Bellino (Bellina) entering Ellis Island in 1902, immigrating from Lercara Friddi , Sicily. Our family surname was actually Bellina spelled with an "a" at the end, and not Bellino which became our family name as a result of just one of many mistakes made by clerks working on Ellis Island. This happened to many families.

My grandmother Giuseppina Salemi immigrated to New York, also from Lercara Friddi , Sicily, five years later in 1907. My mother's parents were married in New York and later settled in Lodi, New Jersey where Nonno Fillipo opned a shoemaker shop on Main Street in Lodi. They lived above the shoemaker shop and had 5 children; Lilly, James, Frank, Anthony, and my mother Lucia.

The notorious Mafia Boss Salvatore Lucania, aka Charles "Lucky" Luciano was also born in Lercara Friddi, Sicily and immigrated to New York 1906, and settled on East 10th Street in the Lower East Side of the city.

 

NONNO-BELLINA.png

Nonno

FILLIPO BELLINO 

1902

 

Frank Sinatra's family was also from Lercara Friddi Sicily. Like my grandfather, Sinatra's grandfather was a shoemaker in Lercara Friddi. Frank Sinatra's father Martino Severino Sinatra immigrated from Lercara Friddi, Sicily to New York City in 1903. He later moved to Hoboken, New Jersey where his son Francis Albert Sinatra was born on December 12, 1915. Frank Sinatra would go on to become a singer and actor and was considered by millions to be the greatest entertainer of The 20th Century.

 

SINATRA-age3

Frank Sinatra

At 3 Years of Age

Hoboken, NJ

1918

 

BELLINOS-lodi

The BELLINO'S

LODI , NEW JERSEY

1939

Fillipo, Lucia, Antonino, Giuseppina

Not in Picture, Sister Lilly, and Brothers James and Frank

 

GrandmaCkBkPIC.png

RECIPES FROM MY SICILIAN NONNA

Amazon
 

Grandma Bellino's Italian Cookbook / Recipes From My Sicilian Grandmother (Nonna) is a book based on my mother Lucia Bellino's recipes that she learned from her mother, my maternal grandmother Giuseppina Salemi Bellino. My nonna came from Lercara Friddi, Sicily in Provincia di Palermo, which was a town about 45 minutes south of Palermo. Most of the recipes in the book are Sicilian dishes, but not all. Both my grandmother and mother Lucia had friends from other parts of Italy, like Naples,   Genoa, Calabria, Abruzzo, and Puglia, and my nonna as well as my mom picked up recipes from their friends whose families came from these other regions of Italy. 

Their are also recipes from my Aunt Fran whose family was from Lazio (South of Rome), and my Aunt Helen Cavallo who was born near Salerno, Italy and was a wonderful cook, making Neapolitan dishes along with those of Salerno, and the nearby coast of Amalfi and the region of Campania.

My uncle Tony became quite a good cook, specializing in meat preparations as he worked at his friend Jimmy Scarlotta's family butcher shop on Main Street in Lodi, and some of the recipes are mine, that I picked up in Italy, and was taught some by my former boss Pasquale who was from Brindisi, Italy, and was quite a good chef.

   

Me-SIRACUSA-2017

Me in SICILY

TEATRO GRECO

SIRACUS , SICILY

2017

   

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Back in Lercara Friddi

At a Caffe in the Piazza del Duomo

Lercara Fridi

2017

 

Thursday, June 6, 2024

Italian American Food by Bellino Daniel

 



FRANK



There has long been a debate, fights, and Mud-Slinging in regards to Italian and Italian-American food served in restaurants in New York and the rest of the U.S.. Culinary Snobs, people who "Think" they know what they are talking about and what not. I can set the record straight, being an Italian-American who has been eating Italian and Italian-American food for more than forty years, who has been professional Chef and someone who has eaten all over Italy on some 15 trips to the great peninsular. In addition to studying Italian Food in Italy for some 25 years, I am constantly reading all sorts of articles , cookbooks, and historical facts on this subject, in addition to being one of the countries foremost authorities on Italian Wine. Anyway, let me tell you. I myself was once a uninformed Food Snob who badmouthed and was slightly disdainful of unauthentic Italian food being served in restaurants all over the city. That's just in restaurants. Of course I Loved eating Sunday Sauce, Eggplant Parmigiano, and Meatballs that my aunts made at our frequent family get together s. And on the occasions that we weren't at one of the family's homes but in an Italian restaurant in Lodi or Garfield, I usually ordered Chicken or Veal Parmigiano. Yes I loved it, but these dishes, for me at the time (1985-1993) had their place, and it was not in the kitchen or on the plates of any serious Italian Restaurant in Manhattan. Eventually as I learned more of the history of food in New York, Italy, and the World, I realized that there was actually a real true Italian-American Cuisine and that it was completely valid. Do you realize that if you think there is not a true valid Italian-American Cuisine, then you also must concede that there is No True French Cuisine, because the origins of what we now know as French food and Cuisine is really Italian. Yes, I said Italian. For the food and cuisine of French was quite primitive and did not begin to form into what we now know as French Food and French Cuisine until Caterina Medici of the Noble Florentine Family of the Medici married the King of France and brought her Florentine Chefs with her to the French Court way back in the 15th Century. So there. Many dishes which most people think of as French in origin, like Duck ala Orange, Bechamel, and others, are really Italian. "So there!" Anyway, back to Italian-American food. Food and cuisines are constantly changing and evolving. This is how Florentine Chefs of Italy, went to France with the newly crowned French Queen who was of the Italian Peninsular in one Katherine Medici and taught the French how to cook. Thus Italians immigrating to the United States in the early 20th Century brought their ingredients and techniques from Mother Italy to cook the dishes from their homeland, with some modifications do to financial issues (being poor) and the unavailability of certain ingredients and started forming what would one day be known as Italian-American food (Cuisine). 





 
Excerpted from Sunday Sauce


 by Daniel Bellino Zwicke








SUNDAY SAUCE

alla BELLINO alla PACINO

With SINATRA SAUCE MEAYBALLS






Sunday, June 2, 2024

Coteca - Pork Skin Braciole - Recipe

 




COOKING the "COTECA"

PIG SKUN BRACIOLE

alla NONNA GINA








NONNA GINA

PORK SKIN BRACIOLE

"COTECA"





WHEN NONNA COOKS



NONNA's ITALIAN COOKBOOK

GREAT ITALIAN RECIPES










COTECA !!!

"MANGIA BENE" !!!