Italian Wine Dinner Montes Trattoria NYC

 

Rocca Giovani - Nebbiolo D'Alba 2019

Zeni Amarone "Barriques" 2015

I recently attended an Italian Wine Dinner at the venerable 103 year old

Monte's Trattoria in Greenwich Village, New York. The wine dinner was organized by Chef Pietro Mosconi, his sone Peter Mosconi (GM), and representatives of Moinsiuere Touton Wines of New York.

The dinner began with reception at the bar of Monte's, as we sipped Prosecco (Villa Joland) and ate a tasty assortment of Chef Pietro Mosconi's h'orduevures, which included : fresh Mozzarella wrapped with Prosciutto di Parma, roast Asparugus Parmigiano, Shrimp Oreganata, and tasty little Meatballs. The crowd, sipped their prosecco and nibbled on Chef Pietro's little treats, and engaged in spirited conversation before heading to the upstairs dining room, to sit down to 4 courses of Chef Mosconi fare. 

Out came the first course of Baked Clams, Fried Calamari, and baked Eggplant. We were served 

Zeni Lugana to go with the antipasti. Lugana is a lovely white wine from Lake Garda, Italy. The wine zone of Lugana actually is in two regions of Italy, which include both the Veneto on the east side of the zone, and Lombardia to the west. This is a bit unusaual, as wine zone are generally in on region, not two. Lugana is one of the exceptions to the rule. Lugana wines are generally mineral driven, with taste of Green Olives, a tad of salt, pears, grapefruti and green apples. 

The Zeni Lugana lived up to general rules of this lovely wine, exhibiting good minerality, with faint saline notes, Peach and Pinapple fruits on the finsish. It was a good choose for the antipasti, going escpecially well with the Shrimp and Clams, and all items of this first course. 

For the next course, we were treated to some of Chef Pietro's famous homemade pasta, which in this case was Tagliatelle with fresh shaved Black Truffles. Needless to say, the pasta was devine, and all present savored its sublime flavors of the fresh egg pasta, butter and Tartufo Nero (Black Truffles). The Tagliatelle con Tartufo was paired with a wonderful Nebbiolo from the Rocca Giovani Estate, of Monforte d' Alba in Piemonte, a premier area for Nebbiolo and great Barolo wines. 

The Rocca Giovanni Nebbiolo was a great wine to pair with the Chef's Truffle Pasta, as any Nebbiolo based wines, such as; Barolo, Barbaresco, or Nebbiolo D' Alba such as this wine, Nebbiolo with Truffles (Tartufi) is one of the World's Greatest of all food and wine pairings, and this was no exception. The Rocca Giovanni Nebbiolo was a a textbook Nebbiolo D'Alba, with a good stron g rubby color, smelling of Violets and Rasberries, and a hint of spice on the nose. The fragrance was quite lovely. In the mouth, the wine was full of Dark Cherry and Strawberry flavors, with a tad of Licorice and other faint spices. This was a classicly made Nebbiolo D'Alba, that made a perfect accompaniment to the Truffles and fresh pasta. "So, good. Thanks Chef Pietro."

After our tasty truffle pasta with Nebbiolo, we relaxed for a few minutes, chatting about the dinner, the food and wines, and whatever other conversation were occuring around the room.

For the main course, their was a choice of either broiled Salmon, or Chef Pietros famous Braised Short Ribs of Beef with polenta. Now I can not figure for the life of me, why would anyone choose Salmon over the chef's awesome braised Short Ribs, especially when Amarone was to be served with the main course. "OK, I get it. Yes, I realize there are people who don't eat meat, thus opting for the salmon. Sorry guys, your loss." As for me, you know I ordered the Short Ribs. 

And so, a little while after finishing our pasta course, out came the main (secondo) and a gorgeous plate of braised Short Ribs of Beef, with sof polenta was set down in front of me. The wine guys had already poured Amarone into my previously empty wine glass, and it was "Let the games begin." Yes, they had already begun almost two hours ago, but hey, here I was with my Chef Mosconi made Short Ribs and a glass of Amarone.

Well, I already knew how amazingly succulent and tasty Short Ribs of Beef cooked by Chef Pietro Mosconi are. I have had them dozens of times, and they are without question, one of my favorite things to eat in this whole wide World. And I've eaten at all of the great restaurants in the World, including in : Paris, Rome, Venice, New York, Florence, Hong Kong, Bangkok, Saigon, Verona, Havana, San Francisco, New Orleans, and? Need I go on. No, It's quite hard to think of anything tastier than these tasty Braised Short Ribs. Well, Foe Gras at Polidor, maybe? I don't know? Kind of close, but I'm goign to have to give the Short Ribs a slight edge. 

Now, I'm eating the Short Ribs, and so you know, just how amazingly great they are? As great as anything could possibly be. Now how about the wine werved with them? The Amarone from the House of Zeni, Bardolino, Italy, on the shores of Lake Garda. Thsi wine is Zeni Amarone "Barriques" 2015 ... And what an Amrone it is. From the very first sip, this wine blew my mind. It was phenonminal, and one of the best Amarones I have ever had, including the one that I hold as the greatest Amarone I ever drank, which would be the Zenato Amarone Reserva 1981 vintage that I drank in 2005, when that wine was 24 years old, and perfectly cellared in the cellars of Barbetta Ristorante on 46th Street in New York, NY ... 

Now that wine was much older, and you have a different experience with an older aged wine, than with a wine much younger. But all I can say, is that the Zeni Amarone 2015 was a wine that is in perfect balance, super tasty, and a absolute pleasure to drink. "I loved it."

Now if you know me, you will know that if I say things like, "the wine was perfectly balanced, tasty, and that I loved it." you will know that the wine in question is a wine that is just about a perfect wine, and I don't need to go into a bunch blibber blabber, in describing the wine. But in addition to saying it was in perfect balance and that I loved it, I will tell you that it was full of wonderful black fruit taste, with hints of exotic spice, and Desert Dates notes. This wine was a gem, and I can't wit until I drink it again.

After all that, I'm starting to fade. Chef Pietro treated as to a tasty poached pear with Mint Zabiglione Sauce for dessert. This lovely dessert was paired with a Moscato d' Asti Santo Stefano 2020 from Ceretto. The Moscato was quite nice, with good acidity to balance the sweetness, and tasty peach and appricot flavors that dominated its wonderful flavor profile. And yes, it paired perfectly with the Poached Pear Zabiglione dessert from Chef Pietro. 

So, the dinner was quite wonderful. A great menu from Chef Mosconi, wonderful wines from 

M. Touton Wines of New York, good friends and conversation in one of the great Italian Restaurants of New York, the 103 year old and still going strong, Monte's Trattoria, headed by Chef Pietro Mosconi and his son Peter. Thanks guys. We loved it.

... Daniel Bellino Zwicke, October 23, 2021

NYC

Zeni LUGANA Vigna Alte

2020

Gaetano Zeni, referred to as Nino by everyone, was the real innovator of the modern era of the winery: a number of small and big changes initiated by him lifted the winery to its level of today. It was Nino who decided to move the production in the 1950s from the small winery in the historic centre of Bardolino to its present location,with more space and improved practicality, in the hills above the village with a spectacular view of Lake Garda. In the new winery he also decided to establish the wine museum to promote the culture and the story of wine growing and wine making. The philosophy of the winery, which was implemented by Gaetano Zeni, is pursued today with the same enthusiasm and dedication by his children Fausto, Elena and Federica and includes in particular the meticulous selection of both vineyards and grapes. The separate vinification of the grapes from the different wine areas is today still one of the fundamentals of the winery, giving the wines local character and high quality. The continuous improvement both in the production processes and in the winery’s management enabled the winery to obtain the UNI EN ISO 9001:2000 quality certification.

Ceretto Moscato di Asti "Santo Stefano" 2020

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

AMAZON.com

Godfather Sunday Sauce Gravy

 

Pete Clemenza teaches Micahel how to Make SUNDAY SAUCE

ITALIAN GRAVY

Richard Castellano as Perer Clemenza

Al Pacino as Michael Corleone

Mario Puzu - Francis Ford Coppola

The GODFATHER

ABOUT SUNDAY SAUCE

The aroma of a garlic-laden tomato sauce spiked with Sausage, Meatballs, and rolled-up meat Braciola can bring tears to the eyes of many Italian-Americans.

Sunday Gravy, also known as Sunday sauce, evokes memories of weekend family gatherings in which mom or grandma presided over the constantly stirred pot of sauce and meat, and various relatives were tasked with procuring the essential provisions—the cannoli and sesame bread from the bakery or the wine from the cellar.

Sunday gravy was more than just a big, belt-loosening meal. In close-knit Italian-American homes, it was a virtual religion. “Each Sunday, we were constantly traveling to homes of different relatives,” says John Mariani, a New York food author whose books include How Italian Food Conquered the World. “It truly was a moveable feast.’’

The proprietors of Frankies Spuntino restaurant in Brooklyn, Frank Falcinelli and Frank Castronovo, write that “Sunday sauce—the meal, the menu, the way of life—is the source and summation’’ of their restaurant business.

They recall how on Sundays their family kitchens would “start to fill with that hunger-inducing humidity, the tomato and pork simmering away in the pot.’’

Castronovo remembered that Sundays “even when I was a teenager and wanted to be a punk … I’d still stop and eat at my grandma’s house before the rest of the day went down.”

The best Sunday gravy simmers on the stove for hours, permitting the ingredients (the meat choices are seemingly limitless) to infuse the sauce with an unparalleled meatiness that no quickie marinara could ever hope to replicate. The long, slow cooking time was also time for families to spend with each other, reinforcing ties that could withstand the harsh realities of the outside world.

In a way, the history of Sunday gravy encapsulates the story of Italian immigration to the U.S. and the prosperity succeeding generations found in America. “Very, very impoverished Southern Italian women, whose only reason for living was giving birth to children and feeding them, suddenly found an abundance of cheap food in the U.S.,” Mariani says. “It radically changed their self image.”

The meats in the sauce became a symbol of plenty. Meat had been a rarity in the old country, and if there was any of it at all in a meal, it was usually pork. But in the U.S., immigrant women bought beef “because they could."

Before his father’s parents would bless the marriage, Mariani’s grandmother “demanded that my mom must learn how to make Sunday gravy.”

Along with the other staples of Italian-American cuisine, Sunday gravy has vaulted from family food to the culinary mainstream, even as a once-in-a-while treat for today’s health-conscious eaters. TV food stars Rachael Ray and Giada De Laurentiis regularly feature touched-up variations on the classic Italian-American repertoire. And, although “The Sopranos” is widely despised by Italian-Americans for its twisted depiction of their cherished family values, the show often featured sumptuous Sunday meals with pots and pots of sauce, meat, and pasta—and the cookbook spawned by the show features a Sunday gravy recipe.

For better or worse, 21st-century America has made celebrating the Sunday tradition much more difficult for families. “Sunday is now a time for attending soccer games, getting in 18 holes of golf … or watching three NFL games without interruption,” Mariani says.

But Mariani and other Italian-American food advocates nevertheless remain intent on keeping tradition alive. “My family still gets together on Sunday afternoons just as it always has, and the food is as good as it ever was,” Falcinelli wrote in The Frankies Spuntino Kitchen Companion & Cooking Manual. “Growing up, I didn’t see it as an amazing culinary tradition, but I did appreciate how good the eating was.”

HOW to MAKE SUNDAY SAUCE

RECIPE

CLEMENZA 'S GODFATHER SUNDAY SAUCE

ITALIAN GRAVY RECIPE

AMAZON.com

Daniel 's Homemade Minestrone Soup Recipe

RECIPE : MINESTORNE GENOVESE

Ingredients :

1/4 pound Cannellini or Borlotti (cranberry) beans, soaked overnight

3 tablespoons Extra-Virgin Olive Oil 1/2 cup chopped onion 2 leeks, washed and chopped, white part only 1 medium eggplant (1 pound), peeled and diced 2 medium carrots, peeled and sliced 2 ribs celery, sliced 2 medium potatoes, peeled and diced 2 medium tomatoes, diced 2 cups hot chicken broth 4 cups hot water, plus extra if needed 1 cup chopped raw spinach 1 cup diced zucchini 1 cup shredded green cabbage 1/4 pound vermicelli or stelline pasta 3 tablespoons Basil Pesto Salt and pepper to taste

PREPARATION 

Drain the beans from the overnight soaking water, place them in a pot, cover with water, cook about 30 minutes or until still quite al dente, and set aside.

In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery and potatoes and sauté for about 8 minutes, or until the vegetables just begin to exude their juices.

Add the tomatoes, hot broth, hot water, beans and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.

Add the spinach, zucchini, cabbage and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the pesto. Add salt and pepper to taste and serve.

  BASIL PESTO for MINESRONE GENOVESE and to Sauce the PASTA of Your Choice

Who doesn't Love Pesto ? Well I guess there may be some, but for the most part, just about everyone loves this wonderful no-cook Italian Sauce that highlights some of Italy's most iconic ingredients which include ; fresh garden Basil, Italian Olive Oil, garlic, Pignoli Nuts, and Parmigiano Reggiano . In Genoa and Liguria where Pesto was first born and is famous for there, there are primarily two ways to use this wonderful cold sauce, number one is to coat any one of a variety of pasta shapes to make a tasty pasta dish of Maccheroni & Pesto or pesto's second most important use is as the main flavor enhancer of Minestrone Genovese, the greatest vegetable soup of all.

RECIPE : BASIL PESTO

• 3/4 cup pine nuts (6 ounces)

• 5 cups basil leaves, chilled and very dry

• 6 small garlic cloves, quartered

• 1 Tablespoon Lemon Juice

• 1/3 cup freshly grated Parmesan cheese

• 3/4 cup extra-virgin olive oil, plus more for sealing

• Kosher salt and freshly ground pepper

1. Put the garlic in the bowl of a food processor and pulse until coarsely chopped. Toss in the nuts, Parmesan, if using, pepper and salt and chop until the nuts are finely crushed, about 1 minute. Add the basil, oil and lemon juice and pulse for 1 minute more, until smooth. 

2. To store, transfer the pesto to a sterilized jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate up to 10 days or freeze up to 3 months.

  . .  

SUNDAY SAUCE

by Daniel Bellino Zwicke

LEARN HOW to Make SUNDAY SAUCE, 

Minestrone, Marinara, and More ...

.

CLEMENZA MEATBALL SUNDAY SAUCE RECIPE

PETE CLEMENZA 

Shows

MICHAEL CORLEONE (Al Pacino)

HOW to MAKE GODFATHER SUNDAY SAUCE

alla CLEMENZA

"Then You Shove-In

Your MEATBALLS & SAUSAGE" 

aka GRAVY !!!!

RECIPE in SUNDAY SAUCE

by Daniel Bellino "Z"

Emilio Ballato Restorante New York

LENNY KRAVITZ

wtih

Emilio Vitolo

at

EMILIO'S BALLATO

OLD SCHOOL ITALIAN RED SAUCE JOINT

EMILIO'S BALLATO

"Wonderfully Delicious" !!!

Dining Room EMELIO BALLATO RESTORANT

East Houston Street, Nohlita NEW YORK

An ITALIAN-AMERICAN CLASSIC

SPAGHETTI & MEATBALLS

at

BALLATO'S

BAKED CLAMS OREGANATA

at

BALLATO'S

Another ITALIAN AMERICAN CLASSIC DISH

Wonderful old-school type Red Sauce Italian Joint of days gone by. Not as old as John's (Since 1908) or Lanza, but definately of the old-school Italian type with dishes like Baked Clams Oreganta, Chicken Parmigiano, Spaghetti & Meatballs and more. A wonderful ambiance and great spirit of a restaurant. Check it out, Ballato's is the real deal!

Quote From BALLATO Regular LENNY KRAVITZ :

Wonderful old-school type Red Sauce Italian Joint of days gone by. Not as old as John's (Since 1908) or Lanza, but definately of the old-school Italian type with dishes like Baked Clams Oreganta, Chicken Parmigiano, Spaghetti & Meatballs and more. A wonderful ambiance and great spirit of a restaurant. 

Check it out, Ballato's is the real deal!

Below:  The MOST UNUSUAL RESTAURANT TIP (Gratuiety) EVER !!!

An  AWNING From LENNY KRAVITZ

The AWNING in QUESTION ?

Note: Famed New York DIVE BAR "MILANOS"

Next Door to BALLATO'S

on East Houston Street, NEW YORK

FAVORITE DISHES at EMELIO'S BALLATO

BAKED CLAMS OREGANATA

SPAGHETTI POMODORO

CHICKEN PARMIGIANO

OSSOBUCO

RIGATONI AMATRICIANA

VEAL MILANESE

SPAGHETTI & MEATBALLS

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

by Daniel Bellino-Zwicke

BRUNELLO TASTING 2009 Vintage in New York

Precious Vines

of

Sangiovese Grosso 

aka Brunello

Montalcino

Near Sant Antimo

Dam, another year has come and gone .. It's hard to beleive another year has already gone by.

Seems just like yesterday the last Benvenuto Bruneelo Tasting at Gotham Hall in New York, happily tasting Montalcino's latest release of the 2008 vintage Brunello's along with Brunello Riserva 2007 and Rosso di Montalcino's of 2011 .. Some really wonderful Brunello last year .. i can remember loving the offerings of; Donatella Cinelli Columbini 2008, Col d'Orcia 2008, Barbi Resierva 2007, and Uccelliera 2008, and Silvio Nardi 2008 ..  

I attended a great Siminar on Brunello conducted by the great Kevin Zraly where we tasted some wonderful current vintage Brunello including the just mention offerings as well as

Il Poggione Riserva 1999 and Col d'Orcia Brunello 2001, both great vintages and now aged quite well.

The seminar conducted by Mr. Zraly was phenominal as usual and when I inquired if Kevin was going to do it again, I was dissapointed to hear he wasn't .. They got someone else whose name I do not recognize .. Hopefully the lady will conduct a fun, informative seminar, but after attending Zraly's last year, I doubt if  very many could match Kevin's wonderful performance. "Cie la Vie."

At the tasting last year, one of my suppliers asked if he the Count Francesco Maroni Cinzano by, as he wanted to give me a personal 1-on-1 tasting of his latest offerings. Of course I said yes, "Do you think I'm a Mad-Man?" Maybe? Well the Count came by the next day with some phenominal Brunello's, including; his 2008 Vintage, Rosso di Montalcino 2010, Col d'Orcia Brunello 2001, and the amazing Col d'Orcia Brunell "Col Vento Riserva" 2004 .. That wine is amazing and one of the best bottles of Brunello I tasted all year. And Poggio Al Vento 2004 was just being released in 2013, it was incrediable .. All the Counts wines are quite wonderful, and he also brought along a nice wine he makes at his property in Chile .. The wine "Erasmo" is a very fine Bordeaux Blend that I quite like, I put on my list, along with The Counts Brunello both 2005 and 2008 vintages which have been selling extremely well and our customers just love them ...

"DON'T TOUCH IT !!! DON'T TOUCH IT !!! " Cried Kevin Zraly, startling some, scarring others at last years Brunello Seminar he conducted at Benvento Brunello 2013 at Gotham Hall in New York ...

You can read more on Mr. Zraly and the 2013 Brunello tasting in my article "Brunello Tripel Header" at Ny-Foodie

JUST CLICK HERE ...

Fattoria di Barbi Table at NY Brunello Tasting 2013

BARBI BRUNELLO "One of My Favorite Brunello Houses"

Daniel Bellino-Zwicke & Count Francesco Maroni Cinzano

Drinking The Count's Famed Brunello

NEW YORK, NY

Poggio AL Vento

Brunello Di Montalcino

Riserva

2004

"one of the Best Brunello's I've ever had, and I've had some Great Ones;

Val d' Cava Madonna 1990, Angelo Sassetti 1990, Barbi Riserva 1995, Poggio Antico 1997

and many more ....

The FOLLOWING Is From The BRUNELLO Di MONTALCINO CONSORZIO Website

Brunello di Montalcino is a visibly limpid, brilliant wine, with a bright garnet colour. It has an intense perfume, persistent, ample and ethereal. One can recognize scents of undergrowth, aromatic wood, berries, light vanilla and jam. 
To the taste the wine has an elegant harmonious body, vigorous and racy, it is dry with a lengthy aromatic persistence.
 

Because of its characteristics, Brunello can be aged for a long time, improving as the years go by. It is not easy to determine exactly for how many years it improves. It depends on the vintage. It varies from a minimum of 10 years to around 30 years, but it can be kept for even longer. Naturally it must be kept in the right way: in a cool cellar, but above all with a constant temperature, in the dark, without noises and smells; the bottles should be laid horizontally.

CLEMENZA & SINATRA 'S SUNDAY SAUCE Recipes

As a boy and young man, Dolly Sinatra would often make Frankie Spaghetti & Meatballs, which Frank loved all his life, from his Mom and at his favorite restaurant “Patsy’s” on West 56^th Street in New York.

    Frank also liked Maccheroni with Sausage & Meatballs, otherwise known as Sunday Sauce or simply “Gravy” with Sausage & Meatballs.

SUNDAY SAUCE alla SINATRA and other great Italian-American Favorites are in SUNDAY SAUCE "When Italian Americans Cook" As with all of Daniel's Italian Cookbooks, Sunday Sauce is filled with tasty recipes couple with stories and facts pertaining to many of Italian America's favorite dishes, like; Mussels Marinar, Pasta Fazool, Italian Wedding Soup, Spaghetti & Meatballs and the centerpiece of the book "Sunday Sauce" aka Gravy ..  And speaking of Sunday Sauce and "Gravy" Mr. Bellino has include some great ones, like; Clemenza's Godfather Sunday Sauce, Momma DiMaggios's Sunday Gravy and Daniel's own families renowned recipe "The Bellino Family Sunday Sauce Gravy" If you love Italian food and the Italian lifestyle, "Don't Miss This One," SUNDAY SAUCE "When Italian-Americans Cook"  .....

DOLLY SINATRA 'S SPAGHETTI & MEATBALLS

LIKE SHE MADE FOR FRANK

RECIPE In "SUNDAY SAUCE"

SUNDAY SAUCE Due For NOVEMEBER RELEASE 11/25/13

WHILE YOU AWAIT THE RELEASE of "SUNDAY SAUCE" You MIGHt WANT to CHECK OUT One of DANIEL'S Other BEST SELLING ITALIAN COOKBOOKS "La TAVOLA" and The FEAST of THE 7 FISH "An ITLAIN CHRITMAS EVE FEAST"  All AVAILABLE on AMAZON.com

NEW YORK ITALIAN WINE-GUY & FRESCOBALDI

NEW YORK ITALIAN WINE-GUY DANIEL BELLINO ZWICKE

FLANKED by LAMBERTO FRESCOBALDI

And HIS UNCLE MARCHES LEONARDO FRESCOBALDI

At GRANDE TASTING NEW YORK

Wine Spectator Grand Tasting Top 10 Wines

TOP10 WINES WINE SPECTATOR GRAND TASTING NEW YORK

1. Shafer Relentless Napa Valley 2008
2. Château de St.-Cosme Gigondas 2010
3. Two Hands Shiraz Barossa Valley Bella’s Garden 2010
4. Clos des Papes Châteauneuf-du-Pape 2010
5. Château Guiraud Sauternes 2009
6. Château Léoville Barton St.-Julien 2009
7. Shea Pinot Noir Willamette Valley Shea Vineyard Estate 2009
8. Beringer Cabernet Sauvignon Knights Valley Reserve 2009
9. Ciacci Piccolomini d’Aragona Brunello di Montalcino 2007
10. Achával-Ferrer Malbec Mendoza Finca Bella Vista 2010

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