Sopranos STUGOTS GABAGOOL tSHIRT COFFEE Mug

TONY SOPRANO

"STUGOTS"

GABAGOOL - TEE SHIRT

The SOPRANOS

SATIRALE'S PORK STORE

SAUSAGES - STEAKS

DELI SANDWICHES

GABAGOOL

COFFEE MUG

"SATRIALE'S"

SOPRANO PORK STORE

TEE SHIRT

SAUAGES - GABAGOOL - STEAKS

ITALIAN SANDWICHES

New York Italian Carbone Pasta tShirt

 

"CARBONE"

GREENWICH VILLAGE

NEW YORK

OLD-SCHOOL ITALIAN NEW YORK

"RED SAUCE JOINTS"

TEE SHIRT

"CARBONE"

TEE SHIRT

SUNDAY SAUCE

OLD SCHOOL NEW YORK ITALIAN

FAVORITE FOODS

MACCHERONI PASTA - LASAGNA

MANICOTTI - SPAGHETTI & MEATBALLS

CHICKEN PARM & MORE

AMAZON.com

Dominic DeMarco RIP God Bless You

 

The Great DOMINIC DeMARCO

"We Lost a Great One"

REST in PEACE DOM

Domenico DeMarco, who founded Di Fara Pizza in 1965, 

has died. He was a link between the cooking of Southern 

Italy and the city’s corner-slice culture.

Over the years he had organized his mise en place so compactly, eliminated extraneous movements so ruthlessly, that it could seem, to the untrained eye, that he simply bowed over a circle of raw dough and waited while it assembled itself into a pizza.

Mr. DeMarco has died at age 85, his daughter Margie DeMarco Mieles announced Thursday in a Facebook post. Originally from the Italian province of Caserta, he began making pies at Di Fara Pizza in Midwood, Brooklyn, in 1965.

He worked efficiently. That’s not the same as saying he worked quickly. Even in the years before Mr. DeMarco became something of a national folk hero and the lines on weekends would stretch on to the sidewalk outside his shop on Avenue J, getting hot food out of his kitchen took a while.

This was true no matter what you ordered. Eventually the demand for pizza pushed virtually everything else off the menu, but at that time you could still get an astonishing meatball sub, or spaghetti with fresh clams, or baked manicotti. That first time, I had meant to try a representative sample of the menu. Then I saw a handwritten sign — on a paper plate taped to the wall, if I remember correctly — that said “baby artichoke pizza,” and suddenly all I wanted was baby artichoke pizza. A whole one.

That really took a while. Mr. DeMarco sautéed what struck me as enough artichokes for four large pies and then spread them over the one that was going to be mine, all mine. Waiting for it to come out of the gas oven was one of the most thrilling moments of my eating life, and it was no less thrilling as the moment stretched to 30 minutes and kept stretching toward a full hour.

That day, I began to see Mr. DeMarco as a living link between the cooking of Southern Italy, where he was born in 1936, and New York City’s corner-slice culture.

Pizza snobs 20 years ago thought it was self-evident that the only worthwhile pizza was the kind made by Neapolitan-style brick-oven pizzerias like Totonno’s and Lombardi’s, which could trace their culinary lineage straight back to Naples. It was less clear that the greasily reliable New York slice, baked at lower heat in gas ovens and consumed on the sidewalk by guys like Tony Manero, belonged to any culinary tradition at all.

Today the gas-oven slice is an object of serious study and appreciation. Shops like Scarr’s, Upside and Mama’s Too have re-examined the style and offered subtle, respectful improvements. And it all started at Di Fara.

You couldn’t miss the integrity of Mr. DeMarco’s cooking, even though he did it standing still on a patch of kitchen floor no bigger than a bathmat. There was his sauce, both thicker and thinner than other slice shops’; it would be mostly absorbed into the dough, but would leave behind a few meaty red shreds of pulp.

There were the cheeses, plural, which he would grate directly over the tomatoes in some ideal ratio that only he knew. There was the live basil he snipped to order over the finished pies or slices. I never believed it all came from the single, scrawny potted plant growing in the window, but there are people who will swear they once saw Dom himself clip off a branch. Before a second location was opened in Williamsburg, Brooklyn, it was said that no one else was allowed to make a pizza at Di Fara.

Watching him make a pie forced you to change your view of slice-joint pizzerias in general. A lot of them aren’t very good, it’s true. But the gas ovens aren’t to blame. If Mr. DeMarco could use a gas oven to bake pizza that made you see the sun glinting off the Bay of Naples, then so could other cooks. They probably wouldn’t equal Mr. DeMarco’s stolid fastidiousness, but they could try.

The last time I went to Di Fara was just before the pandemic. It was the middle of the afternoon on a weekday and there was no line, like in the old days. There seemed to be half a dozen people working a kind of assembly line behind the counter, and I feared for a moment that Mr. DeMarco had been replaced by a team of cooks.

But every one of them was involved in taking orders, handling cash and making sure each slice ended up in the right hands. Hidden behind this assembly line was Mr. DeMarco, standing on his little square of floor, bowing over the dough, willing the pizzas into existence.

DOM DeMARCO

PIZZA GOD

Scorsese Family Pizza Recipe Letterman Show

 

Martin Scorsese with Mother Catherine

LETTERMAN SHOW

Making PIZZA

RECIPE

CATHERINE SCORSESE Making PIZZA

The LETTERMAN SHOW

With Son Marty

1991

NEW YORK NY

BILL MURRAY JOINS IN

Catherine Scorsese, Martin Scorsese

David Letterman and Bill Murray

On The LETTERMAN SHOW

1991

NY NY

MARTY Talks to DAVE

As His MOM Makes The PIZZA

POSITANO The AMALFI COAST

TRAVEL GUIDE / COOKBOOK

AMAZON.com

HOMEMADE Pan PIZZA Recipe

The PEPPERONI is OPTIONAL

You Can Top The PIZZA with Whatever You Like

Family Friends Dinner Bar Pitti NYC

 

 

BAR PITTI

Joe Macari, Eddie Macari, Dakota, Tommy Macari

Chris, Terik, Michele, Daniel Bellino Zwicke

Another dinner at Bar Pitti. There have been many over the years, both lunch and dinner, it's always a good time at Bar Pitti, a restaurant that makes some of the best Italian food in New York.

Cousin Joe gave me a call on Sunday saying he wanted to have a dinner at Bar Pitti this week. A great idea, as always. So Wednesday roll around and Joe calls me, and tell me they are on their way (Joe and Tommy).

A couple hours later, they call and tell me to meet them at Houston and Macdougal. It's Ash Wednesday and I was inside Saint Anthony's Church on Sullivan Street, so I was two minutes away. So I go over to Houston and Macdougal and I see Joe inside a Black Landrover. Joe says, "Tommy's inside (Song Napule Pizza), getting a Pizza." Cool. We wait in the SUV. Tommy caomes back with a nice Pizza Margherita. We're starting the day off right.

Pizza Margherita

Song Napule Pizzeria

I've been going to Sogno Toscano for the past 3 months and posting pictures on Instagram, so Tommy and Eddie have been wanting to go there, so before our dinner at Bar Pitti, we're head over there to drink a little wine and have some Salumi. It's myself, Tommy and Joe, and Terik and Tommy's friend Dakota meet up with us a bit later. We get a nice bottle of Sardinian Vermentino. 

Tommy orders a plate of Salumi and Cheese. Joe's looking at all the food products (Tarrali, Olive Oil, Pasta and assorted Italian Food Products) on the shelves, and says, "I gotta get a bag of some of this stuff." We drink the wine. It's really good. Everyone loves the place, the vibe, the workers, the Salumi, Formaggio, and everything about the place. It's really a nice little Italian Wine Bar / Salumeria, and they are doing well. Bravo.

Sogno Toscano

Perry Street, NY NY

A Glass of CHIANTI

SOGNO TOSCANO

GREENWICH VILLAGE

We had a great time at Sogno Toscano. We finsih up and head over to Bar Pitti.

Inside BAR PITTI

We get to Bar Pitti, and are warmly welcomed by Roberto, Enzo, and the guys.

Giovanni comes over and gives us the warmest welcome imaginiable. He hasn't seen Joe, Tommy, and Eddie in a while, and we're all hugs, and happy to see one another. We chat a few minutes and Giovanni puts down two bottles of Solaia, and says, "This is for you guys," My cousin Joe, says "No, you can't do this," but Giovanni won't take no for an answer, and says, "No baby, this is on me. It's from my own personal collection." I tell you, two bottles of Solaia 2017 is quite a nice gift. Giovanni says, "You guys never let us pay for the Pizza. This is on me." And so we drink the Solaia, and it's damn good. I Love it. Waht's not to love. If you know Soalai, you know what I'm talking about.

Michele comes in, and a few minutes later, Cousin Eddie arrives. We drink the wine, and are having quite a nice time, chit-chatting, and sipping on Solaia. We take quite a little while before we order some food, but when we do, it's serious.

"A Gift From GIOVANNI"

2 Bottles SOLAIA 2017

Excellent Wine

We finally get around to ordering, and we get Eggpkant Parmigiano, Meatballs,

Sauteed Spinach, and Shrimp. It's all good, especially the Melanzane Parmigiano, which is the best in town. I really love the way they make the Eggpalnt here. It is spot on and as good as can be.

We then had a pasta course of Spagehtti Vongole (Clam Sauce), Tortelloni that were quite tasty, and an awesome plate of Paparadelle with Duck Ragu. "Outstanding."

FONTALLORO

And PAPARADELLE w/ DUCK RAGU

We order our main courses. I get the Bolito di Manza. It's boiled beef, and for those of you who do not know, it taste much better than it sounds. It's Beef Short Ribs and it's tasty and succulent. Joe got the Oxtails (Coda di Vaccinara), and iI was a lucky recipient of one of his Oxtails. Along with the Calves Liver, these two dishes (Bolito & Oxtails) are the dishes I get most, whenever I eat at Bar Pitti, a place I started going to with my ex-girlfriend Dante when the place first opened. I was one of their first customers. My girlfriend and I discovered it, ans started eating there every week. We told my friends John O', Michael, and Jorge about it, and we all started having lunch there (or Lanza's) every Saturday for lunch, befroe we all went into work at Les Halles's at night. Good times.

Well, back to our dinner last night. Everything was great. We all got to chat a lot and Michele was telling some great stories, including when her and Giovanni got married in Greve, at Vicchomaggio, an Italian Wine Estate that makes Chianti in the town of Greve.

We got some Panacotta for dessert, and Robero brought us all some Passito di Pantelleria Italian dessert wine on the house.

Yes, it was quite a nice night, and we were all happy to get together.

Basta and Ciao for now.

...... Daniele

Thursday, March 3, 2022

Daniel Bellino Zwicke

POSITANO The AMALFI  COAST

TRAVEL GUDIE / COOKBOOK

AMAZON.com

Danny Bolognese Famous Recipe Pasta Ragu

 

RAGU BOLOGNESE

The SECRET RECIPE

AMAZON.com

The RAGU BOLOGNESE COOKBOOK

Daniel Bellino Z

Bolognese Sauce. You gotta just love it. It’s one of the greatest things ever. Some say it's the Greatest Dish of All, oh-so-tasty and soul satisfying. Do you know it? Have you ever tasted the Real Thing? Well here it is, in all its glory and wonderfulness that is a properly made Bolognese, rich, lush, and fantastic, it’s Bolognese! OK, this is My Bolognese, or should I say, "My Famous Bolognese," The Secret Recipe. It’s the one that Chef Pasquale showed me how to make, way back in 1985. I taught my cousins Joe and Tony and my friends Pat P. and Jimmy S, and not many other people in this world until now. So here it is Danny’s Famous Bolognese. It’s a winner and I absolutely Guarantee it will more than please everyone and anyone you feed it to. When you know how to make Bolognese, it will change your life. For once you know how to make Bolognese, You're a King of Men ... Bolognese is really that good. When you make one for someone your status and esteem is instantly elevated, that's Bolognese. And not just Bolognese but some of Italian-Amerca's favorite dishes as well. This book is the perfect starter Italian Cookbook as well as the one-and-only source for Danny's Secret Bolognese. The book is condensed down to give the best most essential recipes of the great Italian Repertoire of Foods ... Some Recipes include; Lasagna, Meatballs, Tomato Sauce, Asparagus Parmigiano, Oregano Chicken, Fettuccine Alfredo, Stuffed Zucchini, Marinara, and of course Danny's Famous Bolognese, one of the World's Great Recipes ever, we're sure you'll agree. 

Danny Bolognese is a Pen Name for this The RAGU BOLOGNESE Cookbook by BEST SELLING ITALIAN COOKBOOK Author Daniel Bellino-Zwicke .. Daniel has been a Food Restaurant & Wine Professional for more than 30 years working in such esteemed New York City Restaurants as; Da Silvano, Del Posto, Barbetta, and John's of 12th Street .. 

Daniel has a fine pedigree in the World of Italian Food & Wine working as a cook, Chef, and Wine Director of some of New York's mostly highly renowned Italian Restaurants. Daniel created and operated America's First Ever Venetian Wine Bar / Restaurant with the opening of his highly esteemed restaurant BAR CICHETTI where Daniel was; Chef, Wine Director, and Managing Partner. Daniel is one of America's foremost authorities of Italian Wine .. He lives and writes in New York's Greenwich Village and is currently working on a book about Chianti, the wine, the region, the food and peoples.

RAGU BOLOGNESE

"SECRET RECIPE"

COFFEE MUG

Danny Bolognese

DANNY BOLOGNESE

RAGU BOLOGNESE

"SECRET RECIPE"

Tee SHIRT

Danny Bolognese "Secret Recipe" Bolognese T-Shirt. Daniel Bellino Zwicke is famous for his amazing Ragu Bolognese, one of the World's Great Pasta Sauces. He says that he was taught the Secret Recipe of a great Bolognese Sauce in 1987 by Chef Pasquale of Brindisi, Italy, while Daniel (aka Danny Bolgonese) was working as a Cook at Caio Bella Restaurant on 3rd Avenue in New York City. Daniel eventually opened his own restaurant Bar Cichetti in Greenwich Village, which he created. It was the 1st Venetian WIne Bar (Bacaro) ever in The United States of America. Danny was the Head CHef, Wine Director and managing partner of Bar CIchetti which made quite a splash in New York. Along with items like; Pesci en Saor, Caponata, Eggplant Parmigiano, various Pasta Dishes, Risotto, Paparadelle with Duck Ragu, and other items, of course Chef Danny had his famous Pasta with Ragu Bolognese on the menu. Well it, hadn't become famous yet. Publications like, Crains, The New York Times, The NY Post, Bloomberg, and others gave Daniel, his food and restaurant stellar reviews. When The Journal of Italian Food Wine & Travel did a 6 page article on Daniel, his Food, and Bar Cichetti, and they stated that his Ragu Bolognese was the Best in America, that's when his Bolognese took off, it became famous, and along the way, people started calling Chef Daniel Bellino Z, "Danny Bolognese" and the rest is history. A few years later, Danny wrote his BEst Selling Book, The Ragu Bolognese Cookbook (on Amazon .com).

So, if you Love Pasta and tasty Italian Meat Ragu, and Italian Food in general, you are sure to Love this Cool T-Shirt - Bolognese "The Secret Recipe" by Danny Bolognese. "Get yours today"

SIZES : Small to 5XL, in 8 Colors.

GIFT IDEAS : Christmas, Birthdays, Parties, and all occassions.

T-SHIRT & COFFEE MUG