Wednesday, May 25, 2022

Lunch at Bar Pitti New York

 


Dinner with Family

BAR PITTI

NEW YORK


With Cousins Joe, Eddie, and Tommy, and friends Tarik and Michele, at our favorite Italian Restaurant in New York, Bar Pitti (20220). Great meal. Giovanni gave us two bottles of Solaia on the house. A personal gift from Gio to cousins Joe and Eddie. Thanks Gio, quite tasty. We had a great meal, antipasti, pasta and our main courses. Good times with friends and family, sharing a meal at the table, can't be beat.





POSITANO The AMALFI COAST
TRAVEL GUIDE / COOKBOOK
AMAZON.com




GIOVANNI

BAR PITTI

GREENWICH VILLAGE

NEW YORK





LUNCH at BAR PITTI

2008

Me Cousin Joe and Helmut Gingel





Other Times at BAR PITTI


GOOD TIMES at BAR PITTI

Over The Years






Dinner with COUSIN JOE

BAR PITTI

NEW YORK

PASTA & MACARI SAUVIGNON BLANC





Joe Macari

On MACARI SAUVIGNON BLANC







SUNDAY SAUCE

MACCHERONI PASTA

SAUSAGE MEATBALLS

And MUCH MORE






"I LOVE GABAGOOL"


by Bellino












Monday, May 2, 2022

Orecchiette Pasta Bari Italy Recipes

 



Nucchia






ORECCHIETTE PUGLIESE

BARI, ITALY







ORECCHIETTE


BARI







FAVORITE ITALIAN DISHES

And SECRET RECIPES





Saturday, April 23, 2022

Salerno Style Pizza in New York

 




PIZZA






PIZZA ZERO OTTO

SALERNO STYLE PIZZA in The BRONX

NEW YORK


"CRUNCHIER Than NEAPOLITAN"





Roberto Paciullo

PIZZA ZERO OTTO

BRONX NY






POSITANO The AMALFI COAST 

TRAVEL COOKBOOK

PIZZA RECIPE & MORE







"I LOVE NEW YORK PIZZA" !!!








JOHN TRAVOLTA

"EATS a DOUBLE DECKER"

In SATURDAY NIGHT FEVER

At LENNY'S PIZZERIA

BROOKLYN, NY












Monday, April 4, 2022

Tasting Chianti in New York

 

With DANIEL EBLLINO ZWICKE

The NEW YORK ITALIAN FOOD & WINE GUY




TASTING CHIANTI in NEW YORK

With DANIEL BELLINO ZWICKE



Friday, March 25, 2022

Naples Best PIZZA is in Salerno

 






GERARDO

Manning his PIZZA Oven

L'ARCHETTO PIZZERIA / TRATTORIA

SALERNO

ITALY








L'ARCHETTO PIZZERIA

SALERNO VECCHIO






WATCH GERARDO Make PIZZA

PART 1






PART 2






PIZZAIOLO GERARDO

Part 3


He makes the Best Pizza in all of SALERNO, and Better Pizza than most famous Pizzerias in NAPOLI. I like his Pizza far better than the Pizza I had at Di MATTEO in Naples which I felt was quite soggy in the center as much in the Pizza in Naples is. The pizza in Salerno is made thicher and crunchier, and to me, it's better. I absolutely love thee way Gerardo makes his Pizza at L'Archetto. It's delish.





PIZZA DIVAOLA by GERARDO


"Yumm" !!!







POSITANO

The AMALFI COAST

GUIDE BOOK / COOKBOOK


REGIONAL RECIPES of NAPLES

ISCHIA POSITANO The AMALFI COAST

ITALY

by #DanielBellinoZwicke








Another Shot of GERARDO

L'ARCHETTO


SALERNO









WHAT is SALERNO PIZZA




.

.










Thursday, March 24, 2022

Carbone Italian New York Red Sauce Traditions

 



"CARBONE"

GREENWICH VILLAGE

NEW YORK


OLD-SCHOOL ITALIAN NEW YORK

"RED SAUCE JOINTS"




TEE SHIRT


"CARBONE"







SUNDAY SAUCE

OLD SCHOOL NEW YORK ITALIAN

FAVORITE FOODS

MACCHERONI PASTA - LASAGNA

MANICOTTI - SPAGHETTI & MEATBALLS

CHICKEN PARM & MORE








The SOPRANOS

SATRIALE'S PORK STORE
















Friday, March 18, 2022

Dominico DeMarco has Passed Away - RIP Dom

 



The Great DOMINIC DeMARCO

"We Lost a Great One"

REST in PEACE DOM



Domenico DeMarco, who founded Di Fara Pizza in 1965, 

has died. He was a link between the cooking of Southern 

Italy and the city’s corner-slice culture.

Over the years he had organized his mise en place so compactly, eliminated extraneous movements so ruthlessly, that it could seem, to the untrained eye, that he simply bowed over a circle of raw dough and waited while it assembled itself into a pizza.

Mr. DeMarco has died at age 85, his daughter Margie DeMarco Mieles announced Thursday in a Facebook post. Originally from the Italian province of Caserta, he began making pies at Di Fara Pizza in Midwood, Brooklyn, in 1965.

He worked efficiently. That’s not the same as saying he worked quickly. Even in the years before Mr. DeMarco became something of a national folk hero and the lines on weekends would stretch on to the sidewalk outside his shop on Avenue J, getting hot food out of his kitchen took a while.


This was true no matter what you ordered. Eventually the demand for pizza pushed virtually everything else off the menu, but at that time you could still get an astonishing meatball sub, or spaghetti with fresh clams, or baked manicotti. That first time, I had meant to try a representative sample of the menu. Then I saw a handwritten sign — on a paper plate taped to the wall, if I remember correctly — that said “baby artichoke pizza,” and suddenly all I wanted was baby artichoke pizza. A whole one.


That really took a while. Mr. DeMarco sautéed what struck me as enough artichokes for four large pies and then spread them over the one that was going to be mine, all mine. Waiting for it to come out of the gas oven was one of the most thrilling moments of my eating life, and it was no less thrilling as the moment stretched to 30 minutes and kept stretching toward a full hour.

That day, I began to see Mr. DeMarco as a living link between the cooking of Southern Italy, where he was born in 1936, and New York City’s corner-slice culture.

Pizza snobs 20 years ago thought it was self-evident that the only worthwhile pizza was the kind made by Neapolitan-style brick-oven pizzerias like Totonno’s and Lombardi’s, which could trace their culinary lineage straight back to Naples. It was less clear that the greasily reliable New York slice, baked at lower heat in gas ovens and consumed on the sidewalk by guys like Tony Manero, belonged to any culinary tradition at all.

Today the gas-oven slice is an object of serious study and appreciation. Shops like Scarr’sUpside and Mama’s Too have re-examined the style and offered subtle, respectful improvements. And it all started at Di Fara.

You couldn’t miss the integrity of Mr. DeMarco’s cooking, even though he did it standing still on a patch of kitchen floor no bigger than a bathmat. There was his sauce, both thicker and thinner than other slice shops’; it would be mostly absorbed into the dough, but would leave behind a few meaty red shreds of pulp.

There were the cheeses, plural, which he would grate directly over the tomatoes in some ideal ratio that only he knew. There was the live basil he snipped to order over the finished pies or slices. I never believed it all came from the single, scrawny potted plant growing in the window, but there are people who will swear they once saw Dom himself clip off a branch. Before a second location was opened in Williamsburg, Brooklyn, it was said that no one else was allowed to make a pizza at Di Fara.

Watching him make a pie forced you to change your view of slice-joint pizzerias in general. A lot of them aren’t very good, it’s true. But the gas ovens aren’t to blame. If Mr. DeMarco could use a gas oven to bake pizza that made you see the sun glinting off the Bay of Naples, then so could other cooks. They probably wouldn’t equal Mr. DeMarco’s stolid fastidiousness, but they could try.

The last time I went to Di Fara was just before the pandemic. It was the middle of the afternoon on a weekday and there was no line, like in the old days. There seemed to be half a dozen people working a kind of assembly line behind the counter, and I feared for a moment that Mr. DeMarco had been replaced by a team of cooks.


But every one of them was involved in taking orders, handling cash and making sure each slice ended up in the right hands. Hidden behind this assembly line was Mr. DeMarco, standing on his little square of floor, bowing over the dough, willing the pizzas into existence.







DOM DeMARCO





Saturday, March 12, 2022

Wine Tasting New York Independence

 



BERTANI AMARONE




Me & THe CACALIERE

Cacvaliere Luigi Cappellini

Owner of CASTELLO VERRAZZANO

With Author Daniel Bellino Zwicke




CHIANTI VERRAZZANO

"SASELLO" Gran Selezione

2015

"Awesome Chianti"

From My Pal LUIGI CAPPELLINO






BRUNELLO Di MONTALCINO

COL D'ORCIA

1997


AN outstanding Brunello from the famed 1997 Vintage so many years ago. This Brunello
has stood the test of time, and at 25 years of age is drinking beautiful. It's full of life with very nice red fruit flavors, such as Bing Cherries and Redcurrants, with slight hints of Cocoa and thyme. The wine still has some great flesh, with a good long finish. Quite simple it's a gorgeous wine, and one we were so lucky to taste.

The Count Francesco Maruni Cinzano always brings one great  old vintage Col D'Orcia Brunello from the estates wine library, and we were quite lucky to taste the 1997 vintage this turn around.
Francesco was not there himself, but he was represented by his son Santiago Maruni at this event.





















MASTROBERADINO "TAURASI"

One of SOUTHERN ITALY'S Greatest Wines

2015 RADICI TAURASI Riserva

And 2017 RADICI

Some Good Juice





ITALY'S GREATEST SPARKLING WINE 

FERRARI of TRENTINO

EQUAL to ANy CHAMPAGNE



SOME GREAT BAROLO as WELL



BRUNO GIACOSA

BAROLO "FALLETTO"

2011




A Nice Lineup of BAROLOS

From The Famed Estate of FONTANAFREDDA









CHAMPAGNE - BOIZET

These wine were the First Thing I Drank

I came throught the door and saw this table, so I thought I'd start there.






A TASTY CHAMPAGNE

CHAMPAGNE BOIZE:

"ULTIME"

Extra - Brut

From EPERNAY FRANCE



Produced only in years in which the grapes reach the very highest levels of maturity, this undosed brut Champagne is skilfully blended to reveal the full richness and character of the three grape varieties. No dosage is used to gvie the wine greater roundness at the end of the crafting process; all attention is focused on obtaining a very pure and subtle harmony. Ultime Zéro Dosage remains in the cellar for longer than average, allowing the wine to mature slowly and perfectly.