Scorsese Family SundaySauce Gravy Recipe

 

Joe Pesci slaps a Kiss on Catherine Scorsese

GODDFELLAS

Directed by Martin Scorsese

Scorsese's mother Catherine, who was born on Elizabeth Street, appeared as Tommy (Joe Pesci)'s mother, and she famously cooked for the cast and crew of her son's movies. When Jimmy Kimmel asked Martin Scorsese about shaving garlic with a razor—that's what Paul Vario (played by Paul Sorvino) does in prison—the director said, "My mother made a dish called chicken with lemon and garlic and if you go to Francis Coppola's restaurant he has it on the menu... It's pretty good, pretty close... The garlic was cut so thin and she would put it on the chicken and the chicken would be roasted... and the garlic would blacken and then disappear into the lemon juice. It was delicious." Mmmm.

Catherine Scorsese died in 1997, at age 84. Martin Scorsese published a book of her recipes, and his famous friends remembered her cooking: Robert DeNiro said, "She made the best pizza I've ever eaten. I always wanted to serve it at TriBeCa Grill," while Harvey Keitel said, "In my memory, Catherine was the epitome of a warm, loving Italian mother. She enjoyed watching me eat as much as I enjoyed eating her cooking." And Pesci said, "Katie was one of the sweetest ladies I ever met. She was a true innocent. She never did anything bad; she never knew anything bad. In terms of her cooking, it's a toss-up as to who's a better cook, Katie or my mother."

CATHERINE and The BOYS

From R to L : Ray Liotta, Joe Pesci, Catherine Scorsese, Rober DeNiro

Late Night Eating Scene in in Goodfellas ...

Italianamerican

THE SCORSESE FAMILY COOKBOOK

by Catherine Scorsese

The Pasta Sauce

The recipes in Catherine Scorsese's cookbook, 

''Italianamerican'' (Random House, 1996, $21),                                   range from pasta e fagioli to ricotta pie. The book, 

also by Georgia Downard, contains the standbys 

of thousands of southern Italian immigrant 

households that, by adding or withholding 

specific ingredients, intensely personalized 

each recipe.

The pasta sauce recipe, below, was included in 

the credits of a 10-minute Scorsese film, '

'Italianamerican,'' which recorded a visit by the 

director with his parents at their home. 

The movie was shown at the New York Film 

Festival in 1974.

Catherine Scorsese's Pasta Sauce

Total time: 1 hour, 45 minutes

1 large onion, peeled and minced

2 tablespoons olive oil

3 cans (28 ounces each) whole tomatoes 

in thick puree

2 cans (16 ounces each) tomato sauce

2 cups water

1 can (6 ounces) tomato paste

3 large cloves garlic, peeled

2 carrots, peeled

1 all-purpose potato, peeled

5 tablespoons minced fresh basil,                                                             or 1 tablespoon dried

5 tablespoons minced fresh parsley,                                                         or 1 tablespoon dried

Salt to taste

Cayenne pepper to taste

1/4 cup fresh bread crumbs

1/4 cup milk

6 ounces ground pork

6 ounces ground veal

6 ounces ground beef

1 large egg, lightly beaten

1/4 cup freshly grated Parmesan.

1. In a 6-quart, or larger, saucepan or casserole,                          cook the onion in the oil, stirring occasionally, 

for 5 minutes.

2. In a blender or food processor, puree tomatoes 

and sauce. Add tomato mixture to pan along with 

water, tomato paste, garlic, carrots, potato, 

3 tablespoons of basil, 3 tablespoons of parsley, 

salt and cayenne to taste. Bring to a boil, reduce to 

a simmer and, stirring occasionally, cook, partly 

covered, for 30 minutes.

3. In a small bowl, soak the bread crumbs in the 

milk until softened.

4. In a large bowl, combine bread-crumb mixture 

with meat, egg, Parmesan, remaining 2 tablespoons 

basil and parsley, salt, cayenne and 1/2 cup of sauce. 

Gradually shred and add meat mix to sauce, a little 

at a time. Partly cover, and bring sauce to a simmer, 

stirring occasionally, for 1 hour. Before serving, 

remove garlic cloves, carrots and potato.

5. Use about 2 cups of sauce for each pound 

of pasta.

Yield: about 12 cups.

Martin Scorsese's Father CHARLIE Makes GRAVY in GOODFELLAS

Famed prison scene in GODDFELLAS where Charles Scorsese plays Vinny

making GRAVY (aka SUNDAY SAUCE) in Prison ...

LEARN HOW to MAKE

"VINNY'S SUNDAY SAUCE GRAVY"

RECIPE in SUNDAY SAUCE by Daniel Bellino

FRANK PELLIGRINO of RAO'S East Harlem, cooks STEAK

in GODDFELLAS Prison Scene as CHARLIE SCORSESE makes SAUCE ...

ROOFTOP WEDDING SCENE in RAGING BULL

this scene was shot on the rooftop of Martin Scorsese's Parents Apartment

on ELIZABETH STREET in Lower Manhattan ....

Catherine Scorsese Cooked all the Italian Food for the Wedding Party Scene,

as she cooked the Food that was on the Table in the Goodfellas late night eating scene

and all of Martin Scorsese Films when Italian Food is required in a scene. Basta!

Grandma Bellino's Italian Cookbook

RECIPES FROM MY SICILIAN NONNA

by Daniel Bellino "Z"

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PIZZA NIGHT JERSEY STYLE NJ

Pizza Town

Route 46 , Garfield , New Jersey

 

"The First Place I ever had a Calzone!"

 

 

 

  My first memories of PIZZA were from Bella Pizza in East Rutherford, New Jersey. I was a young boy and this Pizzeria just opened on Park Avenue. It was a standard Pizzeria like many others found all over the New York-New Jersey metro area, serving solid pizza just the way the locals like it. The pizza was of a high standard as all the pizza must be if you’re going to make and sell Pizza in the heavily Italian-Populated New York and New Jersey areas. A large pie which you just ordered as a Pizza, the one that is known as Pizza Margherita in Italy is made of the pizza dough topped with tomato sauce, Mozzarella Cheese, salt, pepper, and a little olive oil. Basta!    The Pizza in America are much larger than those made in Italy and are cut into 8 triangular slices and are enough for 2 or 3 people to eat, or even four if you’re not that hungry or sharing a Pizza just as a snack in-between meals. I can still remember the price of the pizza at Bella Pizza in East Rutherford back in the 60s a whole pie cost just $1.50 and a slice was .20 cents. So if you wanted what they call in Napoli and all over Italy the Pizza Margherita, you just simply ordered a Pizza, or a Cheese Pie, or simply a Pie, meaning it was with Tomato, Mozzarella , and Basil and no other toppings. And if you wanted extra toppings, you just say a Pepperoni Pie, or half mushroom half pepperoni, or a Sausage Pie or whatever. That’s the way it was and more or less still is with ordering Pizza at your standard pizzeria. Nowadays most pizza cost between $2.25 and $2.75 a slice and about $16.00 to $20 and even more for a whole plain pie.    Anyway, as most kids did and do, we loved eating pizza, and on most Friday nights it was Pizza Night for many families in Jersey. Mom didn’t want to cook that night, the kids loved getting pizza and looked forward to it as a special treat on Friday nights, as we knew it as Pizza Night and we just loved it. We’d have pizza, Coca-Cola and some sort of sweets, a cake or Ice Cream for desserts after we ate our Pizza. Yes Friday Night Pizza was always a much loved treat as a child growing up in Jersey in the 1960s and 70s. We’d listen to WABC Radio and Top 20 Hits, R&B, and Rock-N-Roll and all was fine in the World, we had all that we needed. How I miss those sweet days of youth and a simpler time than today. Back then you had everything you needed in life. We had Radio and TV and we still do today. We had Cars that were beautiful unlike some of the ugly ones of today. We had the Telephone, no cel phones or internet, we didn’t need them. We all had a Football, a Basketball, a Baseball Bat, Baseball, and Glove to play Baseball, Basketball, and Football as all healthy American boys did back then. We didn’t have Video Games but we had Aurora Racing Car sets, maybe Electric Trains, and wonderful Board Games like; Monopoly, Candyland, Chess, Checkers, Stratego, and Battle Ship. And one of the most wonderful things we had back then in the 60s & 70s was great music unlike the Crap they call music today, we had Great Top 100 Hits, wonderful R&B sounds of Motown and The Philly Sound, we had The Beatles, The Rolling Stones, and Rock-N-Roll, what do the kids have for music today? Sadly, just Crap Rap and the other garbage they think is music. Yes it’s quite sad what has happened to music in the past 20 years. But yes we had everything we needed; Radio, TV, cars, a stereo, Sports, great music to listen to, and Pizza, we always had Pizza, we still do.    Well sorry, I got off topic, but it’s all part of the story you see. In Italy when it comes to Pizza it’s a bit different than the way Pizza is done in America. Pizza was born in Napoli where it is revered into a high religion and is to made just so. The Pizza is much smaller and is made for one and they do not make slices unless you are in Rome or other parts of Italy where they make Pizza that is made in large pans ahead of time and then cut into squares and heated up when a customer orders some. That’s Pizza Taglio, and most Pizza made in Italy is Neapolitan Pizza that is made to order. As we’ve said they are individual sized (about 12” round) for one person and made to order and are cooked in hot wood burning ovens to strict standardized specifications. A Pizza Margherita made in the true Neapolitan fashion is made with fresh tomato puree, olive oil, salt, fresh garlic, basil, and mozzarella placed on top, then the pizza cooks in the hot wood burning oven, and is ready in just about 4-5 minutes. Pizza Margherita was created by Raffaella Esposito in 1889 where he was working at Pizzeria di Pietro. He made the Pizza and named it in honor of Queen Margherita of Savoy who was visiting Naples (Napoli) at the time. American Pizza on the other hand is made with a cooked sauce and we tend to put more sauce and cheese than they do in Italy .    Now, my own experience eating Pizza in Italy. Well the first pizza I first had in Italy was Pizza Taglio (pan Pizza) and not the Classic Neapolitan Pizza, which is by far the dominant pizza in all Italy, and though there is Pizza Taglio which is sold in square slices, it’s a mere fraction as far as its presence goes, which is just about 1% of all Pizza consumed in Italy is Pizza Taglio, the rest being classic Neapolitan. Anyway, there’s very good pizzeria that makes Pan Pizza close to the train station in Rome. Like other pizzerias that make Pizza Taglio in Italy, there’s an array of different pizzas with different toppings that are already made and are laid out before you. You choose which type of pizza you’d like, tell them the size you want, they cut it and weight it to determine the price by weigh. Yes the pizza is a bit different in America, but it’s dammed good, and America makes the world’s best pizza outside of Italy. And as far as Pizza goes in America, everyone knows that the best Pizza in the country is made in New York, and especially in Brooklyn with great shrines to Pizza in the form of; Tottono’s in Coney Island, Grimaldi’s, and DiFara Pizza by Pizza Maestro Dom DeMarco. Then you’ve got John’s on Bleecker Street in Greenwich Village and the first Pizzeria ever to exist in the United States Lombardi’s on Prince Street, established in 1905.    Anyway, enough with the technicalities of Pizza, sometimes things are analyzed too much, just eat it and enjoy. We loved eating Pizza on Pizza Night or any time of the week when we were lucky enough to get it. And there is one particular time that I always remember. We went on a trip with our local church to the big beautiful Riverside Cathedral in New York one time, and it was a very special trip. When we came home, the Priest and other church officials made a little Pizza Party for us in the church basement. They ordered a bunch of Pizzas for all the kids (Grownups too) and it was a very special thing for us, as pizza always was and even so to this day. Yes there’s nothing like when you’re a child and they have a Pizza Party for you, we just loved it. And so these are my memories of Pizza.   Excerpted From "MANGIA ITALIANO" Memories of Italian Food        by Daniel Bellino-Zwicke

Typical Large Pie for PIZZA NIGHT in The 60s

 

 

 

 

Read about PIZZA NIGHT , CANNOLIS, PROVOLONE, MEATBALLS, 

Growing Up Italian in America, Italian Food, Italy, and more, 

in best selling author Daniel Bellino-Zwicke's 

latest book, Mangia Italiano - Memories of Italian Food.

 

 

     

MANGIA ITALIANO !

 

The Latest From Daniel Bellino "Z"

 

 

 

 

 

 

 

 

 

 

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Feast7Fish Italian Christmas Godfather

luca brasi

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Sonny "  "What the Hell is this?" !!!!

Clemenza :   "It's a Siciian Message ... It means Luca Brasi swims with the Fish"

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SONNY CORLEONE Gets a SICILIAN MESSAGE

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A SICILIAN MESSAGE

"LUCA BRASI SWIMS With The FISH"

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The GODFATHER by SICILIAN-AMERICAN Writeer MARIO PUZO
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Directed by FRANICS FORD COPPOLA
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Starring :  AL PACINO
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MARLON BRANDO

Learn How to Make The FEAST of 7 FISH

ITALIAN CHRISTMAS

For CHRISTMAS This YEAR !

RECIPES

"EVERYTHING You Ever Wanted to Know About The FEAST of The 7 FISHES  but was AFRAID to Ask"

"ISN'T IT TIME YOU MADE IT" ????

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Fish

Big Dogs of Italian Wine in New York

   

ITALIAN WINE CULTURE NEW YORK

   

Marchese Lamberto Frescobaldi 

with Author Daniel Bellino-Zwicke 

and Marchese Leonardo Frescobaldi

NEW YORK

SASSICAIA Winemaker SEBASTIANO ROSA

with Friends Daniel Bellino-Zwicke 

and GIOVANNI FOLONARI of NOZZOLE

NEW YORK

Marchese Piero Antinori 

with New York Writer Daniel Bellino-Zwicke

MARCHESE FERDINANDO FRESCOBALDI 

meets with Friend DANIEL BELLINO ZWICKE 

at BRUNELLO EVENT 

NEW YORK

LUIGI CAPPELLINI  (L)

the Proprietor of CASTELO VERRAZZANO 

in GREVE in CHIANTI

Meets with Friend DANIEL BELLINO ZWIKCE 

in NEW YORK

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

AMAZON.com

Count Francesco Muroni Cinzano (R) 

Proprietor of Col D'ORCIA

Meets with DANIEL BELLINO ZWICKE

in NEW YORK

Giampaolo Motta 

& Author Daniel Bellino Zwicke

at Bottega del Vino, Verona Italy

2003

Antonio Rallo of Donnafugata

with Author Daniel Bellino-Zwicke

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SUNDAY SAUCE

AMAZON.com

Winemaker of Sassicaia & Punica Wines SEBASTIANO ROSA

with Author Daniel Bellino Zwicke and Roberta Morrel of Morrel WInes

Get Together for a little Wine and Chat at Kobrand Italian Portfolio Tasting

at The Bowery Hotel, New York, New York

Alberto Chiarlo with Author Daniel Bellino-Zwicke

Alberto Chiarlo the proprietor of Michele Chiarlo  Wines 

of Piemonte got together for a tasting of Alberto's latest vintages

of wine, including Barbera Le Orme, Barolo Tortoniano 2010,

Michele Chairlo Barbaresco 2011, Barolo Cerequio 2010,

and Barolo Canubi Michele Chairlo 2007 & 2001 Vintges ..

Daniel said the whole line-up of wines was absolutely Amazing! 
everything was in perfect balance, full of flavor and a joy to drink.

Emelia Nardi with Daniel Bellino-Zwicke

Tasting some Great Brunello and Rosso di Montalcino

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 CAPPELLINI GIRLS

CASTELLO VERRAZZANO

CHIANTI GRAND TASTING

NEW YORK 2022

My FAVORITE CHIANTI of The 2022 TASTING

CHIANTI CASTELLO VERRAZZANO RISERVA 2016

"AMAZING"

With TWO GIANTS of CHIANTI

Conti Sebastiano Capponi (L)

Myself (M) and Giovanni Manetti

CHIANTI GRAND TASTING

NEW YORK 2022

Sebastiano Capponi is one of the owners of VILLA CALCINAIA

Greve, Italy

Giovanni is a Proprietor of FONTODI in Panzano

And Givanni Manetti is the President of The CHIANTI CONSORZIO

In CHIANTI CLASSICO

The WINES From MASI Where Also AMAZING !!!

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 nice and heavy on the prune flavors.

The 2007 Amarone Campolongo 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 !!!

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The RAGU BOLOGNESE COOKBOOK

BIG GUNS of ITALIAN WINE

GAIA GAJA

RENZO RASPIACOLLI and

DANIEL BELLINO ZWICKE

At TERLATO TASTING

NEW YORK

 The Big Guns of New York Italian Wine were out and about yesterday. Two of New York's Top Italian Wine Guys, Renzo Raspiacolli (Wine Director Barbetta) and author Daniel Bellino Zwicke (Wine Director DeGrezia / Writer) were spotted at The Terlato Tasting at Harlow in New York tasting and smoozing with non other than Gaia Gaja (daughter of Angelo Gaja) and other wine luminaries. The good friends and two of America's top Italian Wine Authorities hung out and tasted from table-to-table: Chapoutier, great Bollinger Vintage Chamagne, Nino Franco Prosecco from good friend Primo Franco, IL Poggione Brunello and other wines. The highlight of course being the Gaja Barbaresco Brunello and Barolo offerings of which Gaia Gaja poured for the 2 Bug Wine Dogs personally. Daniel said he especially loved the Gaja Coste Russi 2009 .. Daniel also loved the Bollinger Vintage Champagnes, but was quite disappointed with the Brunello's from Il Poggone of which he said were extremely dissapointing. He said the Il Poggione Brunello's at the tasting were flat, and lacked flavor and overall balance. He stated that he has always loved this producer, and for this reason he was so surprised at the showing of these wines.

Daniel and Renzo then moved on to The Palm Bay tasting at Quality Meats a few blocks away on 58th Street. The two Italian Wine Guys were greeted by some great sparklers from Italy's Premier Sparkling Wine Produce Ferrari. They tasted  Giulio Ferrari Brut 2001,  Perle Brut 1999,  and Perle Nero Brut  2006 .. The two agreed that these wines were all spectacular and quite a treat as they were only expecting to taste the Non-Vintage Wines of Ferrari and not the special vintages.

Daniel and Renzo then moved on to taste with Francesco Mazzie of Mazzei. 

They tasted Mix 36 (100 % Sangiovese) and "Philip" 2008  100% Cabernet Sauvignon and then moved on to the special treat of the table a vertical of Mazzei's famed Super Tuscan "Siepi" 2003  2005  2006 and 2007 vintages. All were outstanding and Daniel said he liked them all, but the 2003 vintage with its concentrated exotic flavors was his fave.

Daniel tasted the wines of Santa Rita (Chile) with owner Cecilia. They chatted about mutual friend Alvaro Espinosa. Daniel liked all the wines from Cecilia and Santa Rita, his favorite being th Carmenere "Pehuen" 2005, but thought the wines were a bit expensive at mid 30's 40's and $50 the bottle for wines from Chile, Daniel said, "They're a hard sell."

Above :  Tasca D'Almerita and Daniel Bellino Zwicke, Vittorio Fiore with Marilisa Allegrini, and Angela Macullan at Winebow Tasting 2008 Some ot the "Big Guns" of ITALIAN WINE where in Town and at the Winebow Portfolio Tasting on September 16th & 17th. 

First-Off was Vittorio Fiore, one of the Greatest Italian Winemakers of this time or anytime. Vittorio was Show his renowned Super Tuscan Wine "Il Carbonaione" Vittorio produces Il Carbonaione on his beautiful wine estate Podere Poggio Scalette high up in one of Greve's highest vineyards where you can see the whole Chianti Classico wine zone from this vantage point. It is a beautiful sight where I have been fortunate on two occasions to spend time tasting wine with Vittorio and his sons while nibbling on the wonderful homemade Salami and Prosciutto that son and Vineyard Manager Jyuri Fiore makes with the help from great old friend "Dante." Dante is a wonderful old village farmer who knows how to make fantastic Salumi, among other things. He's a absolute gem! 

 Il Carbonaione is made of 100% Sangiovese. The 2004 vintage that Vittorio was pouring at the tasting was absolute perfection, strong but not too concentrated, exhibiting nice Black Cherry and earthiness in ,the mouth. Vittorio says it is one of his best vintage ever, "I agree completely." Marilisa Allegrini (another Heavy Hitter) was on hand as well. Showing all the great Allegrini wines, including; La Grolla, La Poja, and their 2003 Amarone, which as usual is one of the regions top producers of famed Amarone. Giuseppe Tasca d' Almerita was present. Giuseppe and his family make one of Sicily's most famous and renowned wines "Rosso del Conte" Rosso del Conte is mad of 100% Nero d'Avola. This wine along with "Duca Enrico" is the greatest and most prestigious in all of Sicily. When tasted, I had a incredible explosion of Ripe Red Fruit flavors in my mouth. The wine was phenomenal, smooth, silky, and perfectly balance as Rosso del Conte usually is. This is one of Italy most consistently wonderful premium wines. "Always Great!" 

... reported by Daniel Bellino Zwicke

INDEPENDENCE PORFOLIO TASTING 2022 NYC

With My Pal Luigi

Cavaliere Lugi Cappellini

with Author Daniel Bellino Zwicke

Independence Tasting 2022

NEW YORK

The CHIANTI VERRAZZANO 

"SASELLO" Gran Selezione 2015

It Was AMAZING !!!

FERRARI WINES are Always AMAZING

TASTED THEM ALL

INDEPENDENCE WINES PORTFOLIO TASTING 2022

NEW YORK

SASSICAIA 2009

BARUA 2009

SASSICAIA 2009

WINE of THE YEAR

at 2013 TRE BICCHIERI

also BARUA 100% Carignano 

Lambrusco Grasparossa di Castelvetro

And a Pretty Italian Girl

SEBASTIANO ROSA

Famed Winemaker of SASSICAIA and BURUA

with Author Daniel Bellino-Zwicke

At  the 2009 TRE BICCHIERI TASTING in NEW YORK

The Big Guns of Italian Wine were out at the annual Tre Bicchieri Tasting held at the Metropolitan Pavilion on West 18th Street yesterday. M. Rallo of Fiarrato was on hand with 3 Glass Winner Rebecca 2010 as was famed wine-maker Sebastiano Rosa who makes a great Sardenian Wine based on 100% Carignan. It's called Barrua and a joint venture with Cantina Santadi and Mr. Rosa. Sebastiano just so happens to be the winemaker of Italy's most prestigious wine "SASSICAIA" which won Red Wine of The Year this year for the 2009 Vintage at the 2013 Tre Bicchieri. Wow, this is the "Best Vintage of Sassicaia" that I've had in the last 10 years. The wine is perfectly balanced, and when a wine is in perfect balance, there's nothing else to say except that "It's as Good as It Gets." Bravo Sebastiano! Sebastiano Rosa is a member of the Incisa Rochetta family who own the famed Tenuta San Guido Estate that makes Sassicaia in Bolgheri on the Tuscan Coast. Sebastiano's cousin (Cujino) Piero Incisa Rochetta, who is usually on hand at the Tre Bicchieri Events was nowhere to be seen today. No matter, I had a nice little chat with the affable Sebastiano before I went on to taste more wine.

More wine yes. And if I was to pick out just two wines on the day that really blew me away, it was the Sassicaia 2009 and a great Barolo from my friend Giuseppe Vjra and his offering of Barolo Cerretta Luigi Baudana 2008. This wine was amazing and a perfect example of what a great and classical Barolo should taste like, with wonderful Earth, Mushroom, and fruit. The wine, if I must use the phrase again, was in perfect balance and a text-book Barolo. So if you know Barolo, you know what I'm talking about, it is a great wine. Basta!

So another Tre Bicchieri in the bag, my 17th, and as usual a great day to drink great italian Wine, but even more so, see and hang-out with a few Wine-Making friends from Italy and fellow New York Italian Wine Guys. A great day.

Giuseppe Vajra

with a Bottle of His

BAROLO CERRETTA LUIGI BUADANA 2008

"Bravo Giuseppe" !!!

Raffaele Cani of SANTADI

with Antonio D'Ambrosio

MARCO De BARTOLI

Trapani, Sicily

Whose Family The De Bartoli's and Rallo's

Make The World's Greatest Marsala and Other Wines

Like Donnafugata Mille Una Notte (Cousin Antonio Rallo) 

and Ben Rye Passito D' Pantelleria

Marco Holds a Bottle of His Ribecca 

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

AMAZON.com

Me & The MARCHESE

Marchese Lamberto Frescobaldi

Of FRESCOBALDI WINES

FLORENCE, ITALY

Conit Sebastiano Capponi

Of VILLA CALCINIA

GREVE in CHIANTI

Sebastaino proudly shows me a copy of his Brother Nicola's lastest Novel

CHAINTI GRAND TASTING 2022 NYC

Me and My Pal Vince Attard

The CHIANTI TASTING

2022

NYC

 

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