NEW YORK ITALIAN

Thursday, January 9, 2025

Remembering DeRobertis Italian Pastries

REMEMBERING DEROBERTIS

DEROBERTIS PASTRY SHOPPE

1ST AVENUE, EAST VILLAGE NYC

A SAD DAY IN NEW YORK

Rumors circulated earlier this year that a prime, neon-lit slice of the old East Village at 174-176 First Avenue, which has been home to De Robertis Caffé Since 1904, would soon disappear because the parcel was on the market for $12 million. At the time, the De Robertis family dismissed the story and said their namesake bakery would remain open, but now our friends at Bedford + Bowery report the sad news that the place has been sold and the ovens will be turned off permanently on December 5.

The site says that various health concerns, the economy, and other factors brought the De Robertis family to a consensus to sell. This is dismal news for lovers of the place’s two kinds of cannoli, espresso, and sfogliatelle, but also for those who found the old shop, along with its mosaic-tiled floors and pressed tin ceilings. The bakery remained unchanged for so many decades that it served as a backdrop for scenes from movies like Malcolm X and Manhattan Murder Mystery. De Robertis Caffé also appeared in the first episode of Sex and the City.

Rumors circulated earlier this year that a prime, neon-lit slice of the old East Village at 174-176 First Avenue, which has been home to De Robertis Caffésince 1904, would soon disappear because the parcel was on the market for $12 million. At the time, the De Robertis family dismissed the story and said their namesake bakery would remain open, but now our friends at Bedford + Bowery report the sad news that the place has been sold and the ovens will be turned off permanently on December 5.

DE ROBERTIS PASTICCERIA at 176 First Ave between 11th & 12th Sts in what was once a heavily Italian enclave in the East Village. The family run business closed this past December after being open for 110 years. Amazing. The family is getting older, it’s increasingly tougher to compete and profit for the mom and pop places and real estate prices are making these decisions for tired families very tempting. Apparently that’s what happened here, can you blame the owner? Of course it’s sad because the old school Italian Pastry shop is becoming increasingly hard to find and this was one of the best in show for a variety of reasons. It’s age. That alone is a reason why its closing really takes a living piece of NYC’s Immigrant and Italian-American history away. We need these places, they are living museums. The look and aroma in the shop always took me back to “the old days”. Everything about it suddenly brought my mom and dad, my grandparents and other deceased family members back to life if only for a moment. For me, that’s priceless. You would step down into DeRobertis and get Punched in the face with the smell of what every Italian Pastry shop should smell like. I still don’t know if any other Italian or Italian-American bakery in NYC bakes the array of old traditional cookies.

DeROBERTIS PASTICCERIA

DeROBERTIS ITALIAN PASTRIES

NONNA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

DANIEL BELLINO Z

AMAZON.com

OLD MAN JOHN

BACK in The DAY

DeROBERTIS PASTICCERIA

Wednesday, January 8, 2025

Clemenza has The Cannoli

CLEMENZA Got The CANNOLI

In 1971, actor Richard Castellano, who portrayed the iconic character Peter Clemenza in *The Godfather*, was photographed walking out of the Luna Restaurant on 115 Mulberry Street in Little Italy, New York City. This historic restaurant is not only famous for its authentic Italian cuisine but also holds a special place in *The Godfather* legacy. It was here, in this very spot, where Clemenza famously had lunch in the film and later went on to buy the Cannoli, leading to the unforgettable line, "Leave the gun, take the cannoli."

The Luna Restaurant became an integral part of *The Godfather*'s cinematic magic, offering a glimpse into the everyday life of its characters, who seemed to blend seamlessly with the surroundings of Little Italy. This location became synonymous with the film's unforgettable moments, and the image of Clemenza walking out of the restaurant, holding the cannoli, became forever etched in the minds of fans. The line, now legendary, captures the juxtaposition of brutal mobster life and simple pleasures, such as enjoying a beloved dessert.

Sadly, Luna's closed a few years ago. The scene immortalized in 1971 remains a testament to the film's cultural significance, with visitors often seeking to recreate that iconic moment by indulging in a cannoli. 

Richard Castellano’s appearance in front of the restaurant is a reminder of the lasting impact *The Godfather* has had on both film history and the streets of New York City.

SUNDAY SAUCE alla CLEMENZA

Detailed RECIPE of The GODFATHER

DOLLY SINATRA'S MEATBALLS

GOODFELLAS SUGO di PRIGIONE

And MORE ... 

AMAZON.com

CELMMENZA Gets CANNOLI & Makes SUNDAY SAUCE

CLEMENZA Teaches MICHAEL How to Make SUNDAY SAUCE

Richard Castellano as Peter Clemenza and Al Pacino as Michael Corleone

In FRANCIS FORD COPPOLA'S The GODFATHER

Novel by MARIO PUZO

SUNDAY SAUCE

by Daniel Bellino "Z"

"Come here kid, lem-me show you something. You never know when you're gonna have to cook for 20 guys some day." Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola's The Godfather. It's one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making "Gravy" aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza's Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio's Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table.

Cook Sinatra's Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE "When Italian-Americans Eat".Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza's Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke's Best Selling Cookbook (2 Years Amazon Kindle)

SUNDAY SAUCE includes ; Frank Sinatra Sunday Sauce, Dolly Sinatra's Spaghetti Meatballs, Joe DiMaggio 's mom's Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese's GOODFELLAS - starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth).

SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

AVAILABLE on AMAZON.com

WATCH The VIDEO

CLEMENZA (Richard Castellano) Teaches MICHAEL (Al Pacino)

HOW to MAKE SUNDAY SAUCE

RECIPE

SUNDAY SAUCE

alla CLEMENZA

LEARN HOW to MAKE IT

AMAZON.com

SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

ITALIAN-AMERICAN GRAVY

PASTA - MEATBALLS and Much More

AMAZON.com

FLIGHTS & HOTELS

WORLDWIDE

FLY with EXPEDIA

EXPEDIA.com

Sunday, January 5, 2025

Official Recipe Ragu Bolognese Bologna

This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY

This RECIPE CRITERIA for a Properly Made "RAGU" (of Bologna) according to

AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA)

This is the renewed recipe for the real ragù alla bolognese:

INGREDIENTS AND DOSES (FOR 6 PEOPLE)

Coarsely ground beef: 400 g; Fresh sliced pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper.

PROCEDURE

In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting board (do not use the mixer) and slowly fry the mixture over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor). Raise the heat and add the minced meat and, always stirring carefully, cook it for about ten minutes until it "sizzles".

Pour the wine and let it evaporate and reduce completely, until you no longer smell the wine and then add the concentrate and the puree. Continuing to mix well, pour a cup of boiling broth (but you can also use just water) and cook slowly, with the container covered, for about 2 hours (even 3 hours depending on your preferences and the meats used) adding the hot broth as needed. Halfway through cooking, according to an advisable ancient tradition, you can add the milk that must be reduced completely. Finally, once cooking is finished, season with salt and pepper. The ragù should be a nice dark orange color, enveloping and creamy.

NOTE :

Traditionally in Bologna they used the "cartella", that is the diaphragm of the beef, today difficult to find. In its absence, or in addition, the front cuts rich in collagen are to be preferred such as the muscle, the shoulder, the under-shoulder, the belly, the brisket. Mixed cuts can be made. According to a modern processing technique, the meats are browned well separately, alone, and then mixed with the chopped herbs, also already browned.

VARIANTS ALLOWED :

1) Mixed meats: beef (about 60%) and pork (about 40%) (loin or neck);
2) Minced meat;
3) Rolled or flat pork belly instead of fresh bacon;
4) A scent of nutmeg;

VARIANTS NOT ALLOWED

1) Veal pulp;
2) Smoked bacon;
3) Only pork;
4) Garlic, rosemary, parsley, other herbs or spices;
5) Brandy (in place of wine);
6) Flour (to thicken).

BOLOGNESE RAGOUT CAN Be ENRICHED With :

1) Chicken livers, hearts and gizzards;
2) Peeled and crumbled pork sausage;
3) Blanched peas added at the end of cooking;
4) Soaked dried porcini mushrooms.

The RAGU BOLOGNESE COOKBOOK

AMERICA'S FAVORITE RECIPE

AMAZON.com

TAGLIATELLE BOLOGNESE

“Over the years, the recipe registered in 1982 has been reported in books, magazines, newspaper articles and websites in Italy and the rest of the world, constituting a clear and reliable point of reference; however, after four decades, a study of the changes that have occurred in the creation of this symbolic dish of Italian cuisine, loved throughout the world, was required.

There have been improvements in ingredients, in the quality of containers and in heat sources, as well as changes in eating habits which have had partial effects on the way ragù is prepared.

The three Bolognese Delegations have therefore set up a "Study Committee" for the updating and improvement of the recipe for Ragù alla Bolognese and, in order to obtain a current and complete overview, the Committee has consulted, through a specific questionnaire: the best restaurants in the city, custodians of tried and tested recipes; families with ancient traditions; expert gastronomes.

Ragù alla Bolognese, like all long-standing recipes, is made in families and restaurants in ever-changing ways, as demonstrated by the fact that the recipes received during the study are all different from each other, often in small details but, at times, also with substantial differences.

The "Study Committee", making a reasoned synthesis, has therefore drawn up a new version of Ragù alla Bolognese which is very detailed in the procedure, with variations (allowed and not allowed) and advice on the cuts of meat and on possible "enrichments".

The three Bolognese Delegations of the Italian Academy of Cuisine have thus decreed which recipe currently adheres most closely to the formula that guarantees the classic and traditional taste of the true Ragù alla Bolognese, which is what is made, cooked, served and enjoyed today in homes, in restaurants and in bars.

trattorias and restaurants in learned and fat Bologna.
The registered recipe is not intended to be the only possible one, but rather to be a safe guide to the creation of an excellent dish that does not betray traditional customs and establishes some fixed points, with the awareness that, as with musical scores, the true art lies in the execution”.

The notarial deed of the recipe is now jealously guarded in the Palazzo della Mercanzia. It completes the collection of thirty-four recipes of the Bolognese gastronomic culture deposited. All the result of the collaboration between the Chamber of Commerce of Bologna and the Italian Academy of Cuisine that began on April 16, 1972 with the deposit of the golden measure of the authentic tagliatella alla bolognese.