Thursday, September 19, 2013

DiFARA PIZZA "BEST In AMERICA"

THE MASTER




DOM DeMARCO
DiFRA PIZZA
BROOKLYN, NEW YORK


"IT'S A RELIGIOUS EXPERIENCE"
DBZ



Yes," Eating Pizza Made by The Maestro DOM DeMARCO
Is a Religious Experience !!!

   Much has been said of the now famed Pizzeria (DiFara 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 Fara, 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.

by Daniel Bellino Zwicke

BIG DOGS of ITALIAN WINE NEW YORK

   
ITALIAN WINE CULTURE NEW YORK

Screen Shot 2013-10-26 at 3.52.07 PM
   
Marchese Lamberto Frescobaldi 
with Author Daniel Bellino-Zwicke 
and Marchese Leonardo Frescobaldi
in
NEW YORK



Screen Shot 2014-06-13 at 1.33.15 PM


SASSICAIA Winemaker SEBASTIANO ROSA
with Friends Daniel Bellino-Zwicke 
and GIOVANNI FOLNARI of NOZZOLE
in
NEW YORK



Marchese Piero Antinori with Writer Daniel Bellino-Zwicke in NEW YORK


Marchese Piero Antinor 
with New York Writer Daniel Bellino-Zwicke




Ferdinando Frescobaldi and Daniel Bellino Zwicke in NEW YORK

MARCHESE FERDINANDO FRESCOBALDI meets 
with Friend DANIEL BELLINO ZWICKE 
at BRUNELLO EVENT 
in 
NEW YORK




Daniel Bellino-Zwicke & Calvalieri Luigi Cappellini at DeGrezia Restorante NEW YORK
 

LUIGI CAPPELLINI  (L)

the Propritor of CASTELO VERRAZZANO 
in GREVE in CHIANTI
Meets with Friend DANIEL BELLINO ZWIKCE 

in NEW YORK






Screen Shot 2014-08-03 at 10.31.38 PM


Count Francesco Muroni Cinzano (R) 
Propietor of Col D'ORCIA
Meets with DANIEL BELLINO ZWICKE

in NEW YORK





Screen Shot 2015-10-10 at 1.21.15 PM

Gianpaoulo Motta 
& Author Daniel Bellino Zwicke
at Bottega del Vino, Verona Italy



Screen Shot 2015-10-10 at 1.20.20 PM


Antonio Rallo of Donnafugata
with Author Daniel Bellino-Zwicke
.
63099-sunday-saucesmall1











Me-Seb-ROSA-R-MORREL-KOBRAND


Winemaker of Sassicaia & Punica Wines SEBASTIANO ROSA
with Author Daniel Bellino Zwicke and Roberta Morrel of Morrel WInes
Get Toegther for a lillte Wine and Chat at Kobrand Italian Portfolio Tasting
at The Bowery Hotel, New York, New York








Me-AlbertoCHIARLO



Alberto Chiarlo with Author Daniel Bellino-Zwicke
Alberto Chiarlo the proprietor of Michele Chiarlo  Wines 
of Piedmonte got together for a tasting of Alberto's latest vingtages
of wine, including Barbera Le Orme, Barolo Tortoniano 2010,
Michele Chairlo Barbaresco 2011, Barolo Cerequio 2010,
and Barolo Canubi Michele Chairlo 2007 & 2001 Vintgaes ..
Daniel said the whole line-up of wines was absolutely Amazing! 
everything was in perfect balance, full of flavor and a joy to drink.


Me-Emelia-NARDI

Emelia Nardi with Daniel Bellino-Zwicke
Tasting some Great Brunello and Rosso di Montalcino


Screen Shot 2015-09-15 at 7.19.46 PM

The 1999 Il PARETO From Nozzole Was ROCKING !!!
I normally don't go crazy for non-native Italian Varietals when drinking Italian Wine. That said, I absolutely loved the 1999 Vintage of Tenuta Nozzole's "Il PARETO" a 100% Cabernet Sauvignon based wine that was amazing. It was full of flavor,perfecting and a absolute Joy to Drink. I loved It!



The WINES From MASI Where Also AMAZING !!!



Screen Shot 2015-09-15 at 7.25.56 PM

Masi Agricola
I loved all of the Amarone 's that Masi was showing at the Italian Portfolio Tasting ..
The were showing Amarone Mazano 2007 which was really nic and heavy on the prune flavors.
The 2007 Amarone Campolong was awesome as was the Amarone Costera 2009 ..
My favorite Amarone of the day was Seregho Aligheri 2008 which is one of the few wines in the world aged in large Cherry Wood Cask .. The wine was AMAZING !!!




.
Screen Shot 2015-09-15 at 7.24.46 PM









mrnewyorkny_grandma
.
.
The RAGU BOLOGNESE COOKBOOK





aa74b-screen2bshot2b2015-03-102bat2b11-26-192bpm


GRANDMA BELLINO'S ITALIAN COOKBOOK
Recipes From My Sicilian Grandmother
by Daniel Bellino Zwicke





.
a8145-mrnewyorkny2b252822529

SUNDAY SAUCE
When Italian-Americans Cook
by Daniel Bellino-Zwicke

Sunday, September 8, 2013

BEST ITALIAN CAFFE NEW YORK ? "Caffe Dante"


NEW YORK'S BEST ITALIAN CAFFE




CAFFE DANTE

Of COURSE !!!



SUNDAY SAUCE ITALIAN GRAVY

SUNDAY SAUCE



ITALIAN GRAVY


Sunday Sauce .. 
Excerpted from a new book by Daniel Bellino-Zwicke


"When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a Delightful Frenzy of the Most Blissful Feelings of smelling, seeing, and consuming all the ingredients, the Sausages, Meatballs and Gravy. Yes a Sunday Sauce can and does have such effects on one’s mind, body,  and soul. And, I do not want to sound prejudice, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce in all its form, far more than the  female sex.  True! Meatballs too! And Italian-American men and boys Love and hold  oh-so-dare, their Meatballs, Sunday Sauce, Sausage & Peppers,  and Meatball Parm Sandwiches.

  The  Sunday  Sauce that  my mother  would make was with Meatballs and Beef Braciole. My memories are vivid watching my mother stuffing the Braciole with  garlic, parsley, Pecorino Romano, and Pignoli Nuts,  then  tying the bundles with  butchers cord to hold  the Braciole together as they slowly simmered in the Gravy.  Another fond memory was helping my mother roll and shape the Meatballs."





This pasaage has been excerpted from Daniel Bellino-Zwicke's upcoming new book 
SUNDAY SAUCE, which will be available in Paperback and Kindle on Amazon.com or at a bookstore near you. Sunday Sauce is due for November 2013 release. In the meantime see Daniel's other books (La TAVOLA,  Clemenza's Meatball Sunday Sauce) on Sunday Sauce, Italian-American Food and The Italian-American Experience in New York and America



Sunday, September 1, 2013

Feast of 7 Fish & LUCA BRASI

.
Sonny "  "What the Hell is this?" !!!!
 
 
Clemenza :   "It's a Siciian Message ... It means Luca Brasi swims with the Fish"
.
.
.
 
 
IT'S A SICILIAN MESSAGE
"LUCA BRASI SWIMS With The FISH"
 
.
.
 
 
 
 
 
 
 
 
 
.