TV Radio Commercial Sunday Sauce Clemenza Godfather movie

The Cast of The GODFATHER

AL PACINO - MARLON BRANDO

JAMES CAAN - JOHN CAZALE

Watch and Listen to this Radio TV Commercial

For SUNDAY SAUCE alla CLEMENZA

all BELLINO from the motion picture, The GODFATHER

by FRANCIS FORD COPPOLA

Starring : AL PACINO , MARLON BRANDO, JAMES CANN,

JOHN CAZALE, ROBERT DUVALL

and RICHARD CASTELLANO as CLEMENZA

The RECIPE for this beloved ITALIAN-AMERICAN Favorite

SUNDAY SAUCE, which some call "GRAVY" and which Corleone Capo

Peter Clemenza show Michale Corleon (AL Pacino) how to make SAUCE

The RECIPE is in SUNDAY SAUCE

by BEST SELLING Cookbook Author Daniel Bellino "Z"

Available on AMAZON

SUNDAY SAUCE

LEARN HOW to MAKE

SUNDAY SAUCE alla CLEMENZA

MEATBALLS alla SINATRA

PASTA FAGIOLI

and More ..

RECIPES

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In LODI, NEW JERSEY

Francis Ford Coppola being Italian American

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Francis Ford Coppola on being Italian-American

"We're really Lucky, cause we're Italian, and we're American"

Clemenza Teaches Pacino to Make Godfather Sauce Coppola

Pete Clemenza Shows Michael How to Make Sauce

In FRANCIS FORD COPPOLA'S The GODFATHER

Get The RECIPE in SUNDAY SAUCE

by Daniel Bellino "Z"

On Amazon.com

"And don't forget the Cannolis"

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Chef of Greenwich Village Pietro Mosconi Montes

 

The CHEF of GREENWICH VILLAGE

by Joanne Mosconi

On the Immigrant Story & Life

As an Italian Chef

In GREENWICH VILLAGE

NEW YORK

"Congradualtions Pietro"

 

Chef Pietro Mosconi

Hanging out behind the Bar

Monte's Trattoria

Chef Pietro Mosconi

Monte's Trattoria

Greenwich Village

 

Pietro in The  Kitchen

At Monte's

   

Italian Wine Trips Italy

Vernazza

 

 

 

 

Torre di Pisa

 

 

It took me 6 Trips to Italy to finally make it to see one of the most famous Italian attractions of all, "The Leaning Tower of Pizza at the Piazza Miracoli. It was a research trip with my business partner Tom (Bar Cichetti). I was landing in Milan, we were going to meet in Florence and Tom and his associate at TJT were first going to Lago di Como, so I figured I'd take the train to the Italian Riviera and Cinque Terre, and would stay in the town of Vernaazza for two days before heading to Fierenze. 

 

I had a nice time on the Cinque Terre, hiking to 4 of the 5 towns, eating, drinking local wine and having a great time as usual in Bella Italia. After my two days in Vernaazza was up, I'd be heading down to Florence to meet up with Tom and Maran. The train would be passing through Pisa, so I figured I just had to see the "Leaning Tower of Pisa," if only this one time. So I figured, I'd catch an early train from Vernazza to Pisa, jump off the train for 2 1/2 hours, run over to the Piazza Miracoli and see the Torre di Pisa. And so I did, and I must say, though it is a bit touristy, it's gorgeous and something you just have to see. And it's not just the Tower of Pisa but the whole Piazza di Miracoli is beeautiful, including the Cathedral, The Baptistery next door to it, and of course la Torre.

 

And so I saw the leaning Tower of Pisa, I took pictures, I had a great time, I loved, and was so glad I did. I got on a local bus and headed toward the train station. I hopped on the next train to Florence, passing trhough Empoli and Prato along the way.

 

 

 

The DUOMO

 

Florence , Italy

 

 

 

TRATTORIA PANDEMONIO

 

50 Via Leone, Firenze

 

FLORENCE

 

ITALY

 

 

Mamma with our BISTECA

 

BISTECA FIORENTINA

 

 

The Dining Room

 

PANDEMONIO

 

"One the Best Meals of My Life"

 

 

Mamma was absolutely awesome. We had Salumi, Crostini Toscano, and an awesome Bisteca Fiorentian, accompanied by a great bottle of Brunello, and Mamma brought over a nice selection of Grappa for us to choose from (Complimentary) to end our wonderful meal. But the meal wasn't over. There was a famous artist eating there when we were. At the end of the night when there was just 2 tables left including ours, Mamma and her sister pushed all the tables together, and we had one big party. Yes, it was one of the times of my life, and a night and meal that I shall always remember.

 

"Thanks Mamma!"

 

 

 

Approaching Villa Calcinaia

 

GREVE

 

 

 

CHIANTI CONTI CAPONI

 

Me having Lunch with the Conti Caponi

 

Sebastiano and Nicholas

 

 

VILLA CALCINAIA

 

 

GREVE ,  1997

VILLA CALCINAIA

 

GREVE

 

 

 

The GRAND HOTEL

 

St. REGIS

 

FLORENCE

A area in the Lobby

 

The GRAND HOTEL

 

St. REGIS

 

FIRENZE

BOOK a ROOM

 

 

 

 

Vigna dell Piave

 

FONTODI

 

PANZANO

 

"FLACCIANELLO"

 

 

READ ABOUT FLACIANELLO

And FONTODI

 

 

 

 

OFF to VENICE

 

 

Piazza San MARCO

 

And MY VENICE

 

 

 

On The GRAND CANAL

 

 

 

 

Hanging with "El LUPO"

 

Arturo, one of Venice's most Famou GONDOLIERE.

 

At BACARO VIVALDI

 

1995

 

I had a great time at Osteria Vivaldi. The place had a great vibe at the bar, where I met and hung out with the Famous Venetian Gondeliere "IL Lupo" real name Arturo. Arturo was with a couple friends and we had fun drinking local wine (Cabernet Franc), eating Cichetti and chit chatting about this and that. I had a wonderful time, and I went back the next night so I could sit down in the small dining room where I ate Razor Clams and Spaghetti Nero (w/ Squid Ink).

 

 

 

All' ARCO

 

My 1st TASTE of CICHETTI

 

 

 

 

My first major Italian Wine Connections came in 1996 when I took my second trip to research the Wine Bars (Bacari) of Venice, Cichetti, and Italian Wine. I made quite a lot of progress on my 1st Cichetti / Bacaro discovery trip to Venice, after I'd read that little article in the Sunday Travel section of The New York Times. It was that one little article on Venice and its wine bars called Bacaro (plural =s Bacari), meaning House of Bacchus, after the Roman God of Wine. At these Venetian Wine Bars, they served of course wine (mostly local) and small tidbits of food called Cichetti which are usually displayed behind glass cases on the bar. There is usually a wide assortment of at least 20 different items or more, on display and ready for consumption to go along with your wine. And speaking of wine, a glass of wine in these Venetian wine bars, is known as an Ombra, meaning shade in Latin, and getting the name through the fact that the fish, meat, and produce merchants around the Rialto Market, wanting to get out of the hot Sun of the outdoor market, would seek shade (Ombra) inside on of the many wine bars (Bacari) in the area.

 

The Bacari of Venice come in many shapes and forms, from some that are quite tiny like All' Arco which was the 1st Bacaro that I ever went to. I had gotten off the train at Santa Lucia Stazione, and was lugging my bags, and looking for my hotel, when I stumbled upon All' Arco. I spotted it and walked up to the barman, and asked if they had Cichetti. He greeted me with a smile, got me an Ombra (glass of Wine) and started handing me Cichetti. He gave me a crostini with Nervetti, one of the more unusual types of cichetti served, and one that mostly locals eat. Nervetti, it's made of beef nerves, and this was my first. My first morsel of Cichetti, not one of my favorites. He then gave me one with Mantecato (whipped Salt Cod). Now this was more like it, "quite tasty." I also had some Mussetto, which is a tasty Sausage made from Pigs Snout. "Yumm." Well I had a great little intro into Cichetti and the wine bars of Venice, I was pumped up and I continued on my journey to get my hotel. This was 1995, there was no internet (well?) and things like Expedia and Booking.com did not exist. I was quite lucky when I saw the sign and stumbled upon the Albergo Gueratto (hotel). I spotted it, and popped my head inside and asked if they had any rooms. They did, and the price was right. I found this wonderful little hotel in 1995, on my special trip to explore the Bacari of Venice. 

 

The Albergo Guerratto is set right in the middle of the famed Rialto Market, just a 200 foot walk out the door of the Guerratto. Make a left as you're exiting the hotel. Guerratto is a very cool hotel with a great vibe. It's run my two nice young couples, the room rates are very affordable, they serve a great breakfast in their cool old dining-room, and the location is perfect for your exploration of Venice.

 

 

 

PENSIONE GUERRATO

 

 

I first spotted the Pnesione Guerrato when I walk down this small alleyway, the Calle drio la Scimia, right off of the Mercato Rialto, Venice, Italy.

 

 

 

The Lobby

 

Pensione Guerrato

 

VENICE

 

 

I Love having my Breakfast in the cool old dining room 

 

at PENSIONE GUERRATO

 

Book a Room at GUERRATO

 

We HIGHLY Recommend It for an Authentic Venetian Experience

 

 

 

 

ALBERGO GUERRATO

 

Built 1288

 

Restored 1955

 

 

 

 

 

 

 

An assortment of CICHETTI at ARCO

 

CICHETTI "The Namesake of My VENETIAN WINE BAR"

 

BAR CICHETTI

 

NEW YORK , NY

 

 

 

 

BAR CICHETTI

 

 

"AMERICA'S 1st Ever VENETIAN WINE BAR"

 

BACARO

 

 

Created by Daniel Bellino Zwicke & Tom Taraci

 

220 Houston Street

 

GREENWICH VILLAGE

 

New York, NY

 

 

 

 

The PARIS HOTEL FLORENCE

LUXURY For LESS

BOOK a ROOM

 

BOOKING.com

 

 

 

 

 

 

 

 

History of Submarine Hero Sandwich

SUBMARINE SANDWICH

"Look at the Gabagool"

    A Submarine Sandwich, also known as a “Hero” in New York, Hoagie in Philadelphia, and “Grinder” in New England the Mid-West & California, and a Bomber in Upstate New York. These Sandwiches consists of Italian or French Bread split down the middle in two long pieces. In between the bread goes; Salami, Cheese, Ham, slice tomato, lettuce, and sliced onion topped with Olive Oil, Vinegar, Oregano, Salt & Pepper. This is the basic “Hero” Sandwich, Sub, Hoagie or whatever you call it depending on where you live. In Jersey they are Submarines or simply Subs. Hero Sandwiches (Northern NJ & NY) were invented around the turn of 1900’s by Italian-American immigrants on the East Coast of the United States, in cities such as; New York, Boston, Portland Maine, Providence Rhode Island, Philadelphia, and Paterson, New Jersey where it is said the first Submarine Sandwich was invented by one Dominic Conti (1874-1954) an Italian immigrant from Montella, Italy a town in the province of Avellino near Naples (Napoli), Italy where much of Italian-America’s dishes come from along with Sicily, Calabria, and Abruzzo. Conti is said to have named his sandwiches Submarines after seeing a Museum Exhibition at The Paterson Museum of a recovered 1901 Submarine The Fenian Ram. As his sandwiches made on long loaves of Italian Bread resemble the Submarine, Conti named his sandwiches Submarine Sandwiches, which later became known  as Subs.” Conti’s granddaughter says, “My grandfather came to America in 1895 from Montella, Italy. In 1910, he started an Italian Grocery Store in Paterson (Silk City), New Jersey, which was called “Dominic Conti’s Grocery Store” on Mill Street where he was selling traditional Italian Sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crusty roll filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, Oil & Vinegar, Italian Herbs & Spices, Salt & Black Pepper. The sandwich started with a layer of cheese and ended with a layer of cheese (so the Bread wouldn’t get soggy).

   So these Italian Submarine Sandwiches as they are known in Jersey, are Grinders in New England, Hoagies in Philly and in New York they’re most commonly known as a Hero, of which the name is credited to New York Herald Tribune food-writer Clementine Paddle-ford in the 1930’s. As far as who invented these sand-wiches, there are a few different theories of who invented the first one and where it was. Some say in the sandwich was created in Scollay Square to entice Sailors stationed at the Charlestown Navy Yard in Boston, and that the term Grinder the name of the sandwich in New England (as well as the Mid-West) comes from dockworkers who were called Grinders. Another theory has the Sandwich originating in Portland, Maine. We feel this is highly unlikely and that it was Dominic Conti of Montella Italy and Paterson, New Jersey who invented this Italian-American icon, and one that has been adopted by the whole country after its birth on the East Coast and of Italian neighborhoods.

    Now a days there are a multitude of horrible chain Sub Stands like Subway, of which the ingredient are inferior to the original sandwiches of which you can still get at any good Italian Deli in New York, New Jersey, in Philly, Pittsburgh, New Orleans, Boston, and Baltimore.

by Daniel Bellino-Zwicke 



Excerpted From Daniel Bellino-Zwicke's latest book  SUNDAY SAUCE  ... When Italian Americans Cook ...   .

.

READ 

ALL ABOUT SUBMARINE SANDWICHES

The HISTORY

and How to Make One

RECIPE   in SUNDAY SAUCE

.

Frank Sinatra Cheesecake Recipe

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LEMON RICOTTA CHEESECAKE

alla SINATRA

RECIPE 

Ingredients :

 

• 3 lbs. whole milk fresh Ricotta
• 1 tablespoon butter, softened
• ¼ cup grated Graham Crackers
• 1 teaspoon plus 1½ cups sugar
• 1 cup Mascarpone
• 6 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons grated lemon zest
• 2 teaspoons fresh lemon juice

---

INSTRUCTIONS

 

1. Place ricotta in a sieve over a bowl and let drain for 1 hour.
2. Triple wrap the bottom and sides of 3×10-inch springform pan with aluminum foil. Butter the sides, bottom and rim of pan. Mix the smashed Graham Crackers with 1 teaspoon sugar and coat the pan.
3. Preheat the oven to 350ºF. Fill a teapot with water and bring to a boil. Place the Mascarpone in the bowl of an electric mixer and beat until light. Transfer to a small bowl; then add ricotta and lemon zest to bowl of electric mixer. Beat at low speed until smooth. Beat in the eggs one at a time until smooth. Beat in the remaining 1½ cups sugar. Continue to beat until mixture is very smooth. Beat in the Mascarpone, vanilla and lemon juice. Pour into the pan and smooth the top.
4. Place the pan inside a roasting pan whose sides are not higher than the cake pan. Open oven and pull rack out halfway — make sure it’s stable. Place pan on rack, then pour in the boiling water from the teapot into the larger pan to within 1 inch of the top of the smaller pan. Bake for one hour and 15 minutes. Test with finger — the top should spring back a bit. Give the pan a shake — if the batter ripples under the surface too much, it probably needs more time. It should be slightly golden on top. Note: Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove the cheesecake when the thermometer reads 150-155ºF. 
5. Remove and let cool to room temperature in the water bath. Refrigerate overnight or for at least 4 hours before serving. It will firm up as it rests.
6. To unmold, slide a thin knife around the cake edges. Release the sides of the springform pan. Refrigerate until serving.

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Frank Sinatra dining-out with Wife Ava Gardner

And LEMON CHEESECAKE for DESSERT

RECIPES

FRANK SINATRA SUNDAY SAUCE

And DOLLY SINATRA'S SPAGHETTI MEATBALLS

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SUNDAY SAUCE alla SINATRA

DOLLY SINATRA'S MARINARA SAUCE

MEATBALLS

and More ...

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