Azzurri Italian National Team Shirt Calcio Soccer Italian

 

"CALCIO" !!!

ITALIA !!!

ITALIAN NATIONAL TEAM

SOCCCER SHIRT

EURO CUP - WORLD CUP SOCCER

Tee SHIRT

GOING to ITALY ???

AIRLINE FLIGHTS

And HOTELS WORLDWIDE

FLY with EXPEDIA !!!

EXPEDIA.com

RAO'S

 

RAO'S

Rao's has been located at 455 East 114th Street in East Harlem since 1896. It was originally a saloon, one room with a bar, purchased by Charles Rao, and as the current owners of Rao's state on their website, "Tradition and ritual are the heart and soul of Italian cuisine. Since 1896, the Rao's family has believed in sharing those traditions." Rao's is also reportedly one of the oldest family-owned restaurants in the country. Charles' son Vincent ended up owning the restaurant with his aunt, Anne Pellegrino, and then it came to be co-owned by Frank Pellegrino Sr. (who died in 2017, as Fortune reported), his son, Frank Pellegrino Jr., and Vincent's nephew, Ron Straci.

Frank Pellegrino Sr., the late co-owner of Rao's, told Famous Foodies, "It's a throwback, it goes to another era. My grandmother, my grandfather, my aunts, my uncles, this is what they brought to America. ... That's my objective, that's my goal, is to carry on that ancestry, to honor it, to respect it, and to share it with the people who come here."

Rao's has also displayed Christmas decorations all year round for over seventy years. Pellegrino Sr. said, "What it really means ... [is]  every day in America is Christmas. Every day. So therefore, they will never come down."

Rao's is a ten-table restaurant — four tables and six booths — and that's obviously one of the reasons why it's practically impossible to get a reservation. But there's more to it than that. The turning point where Rao's went from a well-kept secret to the hardest restaurant to get into came in 1977, when dining critic Mimi Sheridan gave it a three-star review in The New York Times (via Vanity Fair). After the review ran, the phone began ringing off the hook and never stopped. As Frank Pellegrino Sr. explained to Famous Foodies, "That's when I started assigning tables. I figured out the only way I could protect those who were loyal to us ... was by giving them tables. ... Every table, every night, has been booked since 1977."

Rao's regulars have their own table assignments (weekly, monthly, or otherwise), and these were set in stone by Frank Pellegrino Sr. and Anna Pellegrino (per Vanity Fair). When the members who have table rights pass on, their family usually inherits the table. Those who have a table can arrive whenever they want on their assigned night, or they can lend it out. Essentially, for a newcomer to come in, they have to know one of the regulars.

Indeed, Frank Sr. earned the nickname Frankie No because he turned down so many people trying to get in. Ironically, there were times when Frankie had to call a table regular to see if they were willing to give up their place — and if they turned him down, even Frankie No couldn't get a table in his own restaurant (per Famous Foodies).

The menu at Rao's – which is used at the Los Angeles location — consists of Italian family recipes that came from Frank Pellegrino Sr.'s grandmother Paulina, his aunt Anna, and his Uncle Vincent, according to Bon Appétit. The meatballs at Rao's are a thing of legend, and they're made with ground veal, pork, beef, and seasoned breadcrumbs. Uncle Vincent's chicken is also a popular dish, where the chicken is charcoal broiled and topped with Vincent's personal lemon sauce (via USA Today).

The New York location has no menu. As USA Today explains, one of the owners "pulls up a chair and runs through a litany of pasta, seafood, veal and chicken options, basically making whatever you want ... the waiter kneels at the table while explaining the menu." Dinner costs about $75 a person, they don't take credit cards — you have to pay with cash or check only, according to Vanity Fair.

SUNDAY SAUCE

OLD SCHOOL ITALIAN

AMAZON.com

Old School Italian Red Sauce Joints

 ARE YOU CRAVING OLD SCHOOL ITALIAN in NEW YORK

These Are 3 of The BEST !!!

RAO'S JOHN'S & MONTE'S

JOHN'S of 12th STREET

Since 1908

MONTE'S TRATTORIA

in GREENWICH VILLAGE

Since 1918

RAO'S

East Harlem, New York

Since 1896

SUNDAY SAUCE

aka The GODFATHER COOKBOOK

WHEN ITALIAN-AMERICANS COOK

The BEST OLD SCHOOL ITALIAN RECIPES

AMAZON.com

My New Favorite Food Avocado Toast Recipe

AVOCADO

SUPER FOOD

"My AVOCADO TOAST"

With a FRIED EGG & TOMATO

"I made this for Lunch today. So damn GOOD" !!!

You Can't Beleive just How GOOD IT IS ?

SERIOUSLY !!!

Several Ways to Make Avocado Toast

AVOCADO TOAST

With FRIED EGGS

OVER EASY - MEDIUM or HARD

SCRAMBLED

With or Without TOMATO !

"Me, I Love Muine with Nice Sliced Tomatoes"

And OLIVE OIL

• Toast your bread in the toaster or oven.
• 
  
• Cut the avocados open and remove the seed. 
• 
  
• Scoop out the avocados into a bowl, add in a splash of lemon juice, a pinch of salt, and red pepper flakes.
• 
  
• Smash your avocado with a fork to the texture you like. Leave it chunky or smash it until smooth.
• 
  
• Spread it onto your toasted bread.

YES, It's Not of ITALIAN ORIGINS, but we Do think Italians will catch on to this very Healthy and Very Tasty Food item. In fact they already are, and naturally Italians will put their twist on the basic dish (Avocado Toast - Italian Style) ...

You'll see Prosciutto, shaved Pecorino, capers, and Apulian Olives on the basic avocado toast recipe. Or, how bout Arugala dressed with lemon and Olive Oil and topped with shave Parmigiano, Pecorino or Caciocavallo Cheese ? SOund great to us !  Make your own unique toast yourself. The possibilities are endless.

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com

FAVORITE ITALIAN DISHES 

And SECRET RECIPES

AMAZON.com

TRAVELING ???

BEST PRICES

HOTELS & FLIGHTS

WORLDWIDE

EXPEDIA.com

 

Sinatra Eats

 

SINATRA EATS

Frank Sinatra at GILLY'S New York

With Daughters NANCY (L) and TINA SINATRA

And FRIENDS

One of Frank's favorite spots when in New York was owned by one of his closest friends (and Bodyguard) Gilly 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.

Frank Sinatra Out on The Town

With ED SULLIVAN and Other Friends

The SINATRA COOKBOOK

NONNA BELLINO'S COOKBOOK

aka The SINATRA COOKBOOK

LERCARA FRIDDI - SICILY

AMAZON.com

FRANK MARTY DOLLY & DANNY

Frank Sinatra's father was born and raised in the town of Lercara Friddi, Sicily, about 45 minutes south of the Sicilian capital of Palermo. Frank's father Saverio Martino Sinatra immigrated to New York City with his mother in 1903. His father FRancesco Sinatra was already living there and working in a pencil factory. 

Frank Sinatra's mother Dortea (Dolly) Gravante was born in Lumarzo, Italy, a small town near Genoa. She was born the day after Christmas, December 1897. Her family immigrated to America when she was just and infant. 

Dolly and Marty Senatra met and married in 1913. There only child Frank Sinatra was born December 12, 1915. The rest is history.

Of Frank Sinatra's two parents Dolly and Martino, they both cooked, but Marty was the better cook of the two, and often cooked dinner for his wife and child, and himself. Martino learned to cook from his mother and aunts who were all Sicilian, and Martino cooked most Sicilian dishes like, Caponata, Pasta con Sarde, and Baked Ziti with Meatballs.

Italian-American author Daniel Bellino Z's maternal grandparents, Giuseppina Salemi and Fillipo Bellino were both born in Lercara Friddi, Sicily, the same town that Frank Sinatra's father comes from. The women in Danie's family were wonderful cooks, including Daniel's Aunt Fran, Wanda, and Aunt Helen, an his mother's mother Giuseppina, the woman named in his cookbook 

Granma Bellino's Italian Cookbook, "Recipes from My Sicilian Nonna" This cookbook is the closest we get to a Frank Sinatra Cookbook, and so some people have refered to it 

as The Sinatra Cookbook

To Cook and Eat like Frank Sinatra, Grandma Bellino's Italian Cookbook is the closest cookbook that comes clost to the recipes of dishes that Frank Sinatra ate, growing up in Hoboken, New Jersey. It's available on Amazon.com ...

MARTINO & DOLLY SINATRA

WEDDING DAY

1913

DOLLY FRANK & MARTINO SINATRA

Hoboken, New Jersey

FRANK & DOLLY SINATRA

The SINATRAS

At GILLYS

NEW YORK

Get SINATRA Art

     

                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.

 

FRANK and AVA

"MANGIA BENE"

    

FRANK'S FAVORITE RESTAURANT

Patsy's 56th Street, NEW YORK, NY

   

Learn How to Make FRANK'S VEAL MILANESE

VEAL MILANESE and CLAMS POSILLIPO .. Two of FRANK'S Favorites

CLAMS POSILLIPO

"One of FRANK'S FAVORITES" !

SICILIAN FOOD RECIPES

FROM LERCARA FRIDDI

The SAME TOWN as The SINATRA FAMILY

SICILY

GRANDMA BELLINO'S COOKBOOK

The CLOSEST THING to a SINATRA  COOKBOOK

With RECIPES FROM SINATRA'S HOME TOWN in SICILY

SOUPS - PASTA _ EGGPLANT - ARTICHOKES & MORE

All of FRANK SINATRA'S FAVORITE ITALIAN FOODS

AMAZON.com

   

Frank tosses the Spaghetti

     

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

     

Frank Sinatra dines with Marylyn Monroe

.

.

Frank Sinatra with Lauren Bacall at 21 Club , NEW YORK

.

Gnocchi Pomodoro

.

.

Frank Sinatra 's Egg Sandwiches

.

Frank Eats a Donut

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

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

GINO'S "SECRTE SAUCE" SALSA SEGRETO - 

RECIPE in SEGRETO ITALIANO COOKBOOK

PJ CLARKE'S

One of Frank's favorite Bars 

PJ CLARKES - Fine Art Print

From FINE ART AMERICA

Learn How to Make SUNDAY SAUCE alla SINATRA

And SPAGHETTI MEATBALLS alla SINATRA

Recipes in SUNDAY SAUCE by Daniel Bellino

SPAGHETTI & METBALLS

alla SINATRA


RECIPE

.

SINATRA FAMILY RECIPES

.

VISITING NEW YORK NEW YORK

ANYWHERE WORLDWIDE

FLIGHTS & HOTELS

WORLDWIDE

EXPEDIA.com

.

Hemingway Inspired Me to Write

HEMINGWAY

 

Yes, it was the great Ernest Hemingway who inspired me to write. And it wasn't just his great writings but the man and the life he led. For Hemingway was the ultimate Man's Man as they say. He was rough and tumble and didn't take crap from know one. A lady's man Ernest Hemingway was, a hunter, adventurer, traveler, writer, and mercenary. The man's life was even more interesting than the characters in his books. 

The first book I read by Ernest Hemingway was a required read in High School English Class when we were assigned to read and study The Old Man & The Seas, Hemingway's great classic novel of the old Cuban fisherman Santiago in Havana, Cuba and his fight and struggles to fight a great fish, a fight that mimics the struggles of life.

I read just about everything Hemingway I could get my hands on; all his novels, his short stories, and biography's and articles written on the great writer of prose. I read a Farewell to Arms, The Sun Also Rises (my favorite), the complete short stories, magazine articles, and the bibliography "Papa Hemingway" by close friend and biographer A.E. Hotchner.

I traveled in the footsteps of Hemingway, going to his homes in Key West and Havana, Cuba. I bought a book called Hemingway;s Paris, and I followed in the footsteps of the great writer, going to all his favorite restaurants and cafes. I ate Choucroute at Brasserie Lipp on the Boulevard Saint Michel in Paris, I had drinks at Cafe Select and Closerie des Lilas, both on the Boulevard Montparnasse. I strolled the Luxenbourg Gardens, and at escargots and drank Beaujolais at Polidor, just like Ernest did. Yes I wanted to be Hemingway, I tried and tried, but I would never come anywhere near close to being the writer that Ernest Hemingway was. I could write nice little short stories, but a novel? No way. I have become a writer, I know, not a great one, not by a long shot, but a writer never-the-less, and a published and Best Selling Author at that, no less, but no Hemingway. But my writings do serve a purpose, and many do like (even love) my writings (books). I write about Italian Food, Italy, and the Italian, and Italian-American lifestyle and culture. I write little stories about Italian Food, Italian-Americans, Italy, and Italians, and people seem to like them.

Hemingway helped teach me to write, and I taught myself to write with the help of the great Ernest Hemingway and other writers. I't go to my favorite cafe in Greenwich Village, Caffe Dante, and I'd write. I'd write and write and practice as much as I could. I'd read and write, trying to hone my craft, the craft of writing. I dreamed of writing a great novel as all writers do. This would not happen. Who knows, maybe it will one day, but don't count on it. I don't, but you never know, someday my writing skills may one day develop enough to do so, "one never knows."

Before I ever started writing, I'd never known that I'd be able to write and have a book published, did I? I now have seven books published and three of them have become best sellers and I am a Best Selling Author, but not of novels. I wish I could write a great screenplay, that would be made into a successful movie, but as of now? No way, but I have had some good success and I'm quite happy the way things have developed. I make some money at it, I'm not rich, and I still have my day job, but I love what I do, and I am quite happy doing all this. Going to the cafe, just about every day, and I write, I promote, and I learn, all thanks to Hemingway, the man who inspired me. To write.

Basta.

  Daniel Bellino Zwicke  

 

Ernest Hemingway

  Part II   My 1st Book. My first book was La Tavola. How I wrote it, and how quick I wrote it was quite amazing. Of course I had always wanted to write a book, I started one called The Bachelors Cookbook, but I never finished it. I didn't have the tools, or a formula. After starting that first book, The Bachelors Cookbook was a cookbook to teach and help bachelors how to cook, but not only that. It was a book to teach bachelors (single men) how to cook, and subsist on their own, and how to save money by cooking and make life easier and more enjoyable for themselves. But there was another major angle to the book, and that was how to meet and romance women, by learning and knowing how to cook for them, and how by doing so would greatly enhance you chance of having romantic interludes and relationships with the opposite sex, women. Well I thought, that this was all great, and it was and is, and now that I'm reading this, and rehashing on this great idea of mine, and I now have quite a lot of experience, know-how and all that, that I think it's high-time that I do it. I now have the formula. The formula? What is it you ask? Well, I do have a very good writing formula to write and produce good non-fiction books. For me, non-fiction is a whole lot easier to write than fiction, which I know I'm not great at, but non-fiction is a whole other thing, and I do believe I'm pretty good at this, and my track record has proven so with 7 books, three of them Best Sellers. So back to my formula, what is it you ask? Well, the whole ting is to # 1 have a Theme of what you book is going to be about. For me, I write about food, travel, and experiences regarding these subjects and subject matter. I write mostly about food and to be more specific Italian and Italian-American Food and lifestyles. I'll think up a them, Sunday Sauce for example, and then building a book around this. Sunday Sauce is the famed Italian-American dish, also known as gravy, that Italian-Americans eat each and every Sunday all over America, and especially in the great Italian Americans enclaves of New York, Boston, New Jersey, Baltimore, Brooklyn, and other parts of the country that have Italian neighborhoods with a strong Italian population that includes business such as Italian Restaurants, caffes, Pork Stores, Bakeries, specialty shops, Italian Butcher Shops, and the like, necessary for Italian living.

When you have your theme, you need to make an outline with topics and sub-topics that pertain to the  main theme of the book. So with my book Sunday Sauce I had an outline that included such topics as Meatballs, the Pork Store, Pasta and other topics that pertained to Sunday Sauce, how to make it, the rituals around it. as well as stories and antidotes that tied into this main theme of the book.

Taking the topic of pasta, several sub-topics to pasta in my book Sunday Sauce were; Spaghetti Vongole (Clam Sauce), Spaghetti Meatballs, Tomato Sauce and other topics. Once I had my outline, I'd write one-by-one on each topic in the outline. Each topic was a chapter in the book and I'd knock them off one at a time. It was easy. Now I've had a lot of different experiences as far as Italian Food and cooking go. I have a great repertoire of recipes that are in my books, so I tell stories about the food, the dishes, I have my recipes that are included in the book, and my books are a collection of Italian recipes as stories of all the different dishes in the great repertoire of Italian Cuisine. And  a large part of all this is to inspired people to cook wonderful Italian dishes, and to bring friends and family together at the dinner table. This is what it's all about; cooking tasty Italian Food, eating with friends and family, and having wonderful times around the table. This is my passion, and that's a Key element . in all of this. if you have a passion, write about it, and it all should come together easily. And so this is how I do it all. This is how I've had seven books published, and I keep doing it. I enjoy it. I love it, and hope you will to. Good Luck.  

PS .. My 1st book was La TAVOLA  - Italian-American New Yorker's Adventures of The Table, and this is where I first discovered and created my formula for writing my books. 

Again, good luck to you all.   

  Daniel's    BOOKS by Daniel Belino Zwicke on AMAZON.com Daniel-Bellino-Zwicke.com   

  GET SUNDAY SAUCE  

Are You TRAVELING ?

NEED a FLIGHT

A HOTEL ?

EXOEDIA.com

GREAT DEALS on HOTELS & FLIGTS

WORLDWIDE  "FLY with EXPEDIA" !!!

Free Sophia Sinatra Stallone Art

 

SOPHIA LOREN

WIN THIS WONDERFUL ART PIECE

AT @NewYork.Italian

ENTER TODAY !!!

100 % ITALIAN

WIN THIS !!!!

At  NewYork.Italian on Instagram

You Can WIN "FREE" a BEAUTIFUL ART PIECE

ny Artist Perry Milou  

JUST GO to NewYork.Italian on Instargram and ENTER to WIN !!!

HURRY !!! The DRAWING is in a FEW DAYS ! DON'T MISS OUT on a Chance to WIN

a Beautiful Piece of Art, Signed by artist Perry Milou.

"WE LOVE HIS WORK"

Contest Ends May 3, 2023

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com

I LOVE This BOOK

 

SUNDAY SAUCE

AMAZON.com

Cutomer Reviews

I loved this book. I grew up in a town that was a little United Nations of nationalities. The majority were Italian and some of my best friends and even married some family. Living in different parts of the country I find the food is just not the same even when they say they are from the same providences. I greatly miss the Pork Stores with its sausages hanging from the ceilings. Cases full of cheese and open barrels sitting all over the stores. You will have to read to find out what a port store is. But you will not get that wonderful aroma as you open the door of cheese, sausage, spices and all the other wonderful ingredients. Need a pick me up, enter a pork store. How could you be down with all that good smell swirling around.Making gravy was an all day event on Sunday. Saturday was for making the pasta. I had a neighbor that would allow me to help her on both days. On Sunday all the family would show up at her house for dinner after Church. It was ironic because she was not Italian, her husband was. She was considered the best cook of the family and Sundays and holidays were at her house. Make some good memories for your family and friends. These are comfort foods for me.

I’ve read a lot of cookbooks in my day, but nothing prepared me for the absolute joy that came with checking out this one. “Sunday Sauce” floored me with good humor, great recipes, and just a fun read. To even further my enjoyment, I tested out the Goodfellas Sauce alla Prigione, and was absolutely impressed. It is one of the best tasting recipes I’ve ever tasted and for that alone, you have to pick up this cookbook.

If you love real Italian cooking, this book will be the one that you want to keep around on your Kindle for a lifetime. The recipes are simple enough, and the humor and storytelling is spot on. I wholeheartedly recommend this book to anyone that wants a bit of story, a bit of good humor, and amazing Italian food. It’s wonderful, check it out.

In PAPERBACK & KINDLE

AMAZON.com