CHICKEN PARM
GIANNI Makes CHICKEN CUTLETS
And CHICKEN PARMIGIANA
Gianni making CHICKEN PARM
SUNDAY SAUCE
TOMATO SAUCE
CHICKEN PARM
MEATBALLS & MORE
Tuesday, April 26, 2022
Sunday, April 3, 2022
Lucky Luciano NYPD 1936 Police Mug shot
"LUCKY" LUCIANO
LUCKY LUCIANO
Limited Edition
CHALRES SALVATORE "LUCKY" LUCIANO
GENOVESE CRIME BOSS
NEW YORK NY
LUCKY LUCIANO Sicilian-American Mafia Tee Shirt. Charles Salvatore "Lucky" Luciano was an Italian-American Mafia Boss from New York City, by way of Lercara Friddi (Hometown) Sicily. Born Salvatore Luciania in Lercara Fiddi on November 24, 1897.
In April 1906, when Luciano was eight years old, the family emigrated from Sicily to the United States. They settled in New York City in the borough of Manhattan on its Lower East Side, a popular destination for Italian immigrants. At age 14, Luciano dropped out of school and started a job delivering hats, earning $7 per week. However, after winning $244 in a dice game, Luciano quit his job and began earning money on the street.That same year, Luciano's parents sent him to the Brooklyn Truant School.
In April 1906, when Luciano was eight years old, the family emigrated from Sicily to the United States. They settled in New York City in the borough of Manhattan on its Lower East Side, a popular destination for Italian immigrants. At age 14, Luciano dropped out of school and started a job delivering hats, earning $7 per week. However, after winning $244 in a dice game, Luciano quit his job and began earning money on the street.That same year, Luciano's parents sent him to the Brooklyn Truant School.
As a teenager, Luciano started his own gang and was a member of the old Five Points Gang. After a few years Luciano became a top aide in Joe Masseria's criminal organization. With the assination of crime boss Maranzano's by a gang from Murder, Incorporated – allegedly including Joe Adonis, Bugsy Siegel, Albert Anastasia and Vito Genovese, Luciano inherited the crime family that would eventually become known as the Genovese family. He was the Boss of The Genoves Crime Family of New York. The rest is history, including Luciano helping The United States operations of the invasion of Sicily, during World War II ...
Charles "Lucky Liuciano" was one of the 20th Century's most famous figures. This Limited Edition is sure to please those interested in Amerian Mafia History, Italian Culture, and Lucky Luciano himslef. It makes a great gift, that most would absolutely Love.
GIFT IDEAS : Christmas, Birthdays and all occasions. Sizes : Small to 5XL. Comes in 8 Colors, so "Get Yours Today" !!!!
The LERCAR FRIDDI COOKBOOK
LUCKY LUCIANO'S HOMETOWN in SICILY
GRANDMA BELLINO'S COOKBOOK
SICILIAN / ITALIAN-AMERICAN COOKBOOK
Of LERCARA FRIDDI SICILY
SINATRA FAMILY - LUCIANO HOMETOWN
FAMOSU SICILIAN AMERICANS Like :
AL PACINO - FRANK SINATRA - SLY StALLONE
And MANY MORE
THE RECIPES & FOODS FAMOUS SICILIAN-AMERICANS EAT
Saturday, March 26, 2022
Sopranos STUGOTS GABAGOOL tSHIRT COFFEE Mug
TONY SOPRANO
"STUGOTS"
The SOPRANOS
SATIRALE'S PORK STORE
SAUSAGES - STEAKS
DELI SANDWICHES
GABAGOOL
"SATRIALE'S"
SOPRANO PORK STORE
SOPRANO PORK STORE
SAUAGES - GABAGOOL - STEAKS
ITALIAN SANDWICHES
Thursday, March 24, 2022
New York Italian Carbone Pasta tShirt
"CARBONE"
GREENWICH VILLAGE
NEW YORK
NEW YORK
OLD-SCHOOL ITALIAN NEW YORK
"RED SAUCE JOINTS"
TEE SHIRT
"CARBONE"
SUNDAY SAUCE
OLD SCHOOL NEW YORK ITALIAN
FAVORITE FOODS
MACCHERONI PASTA - LASAGNA
MANICOTTI - SPAGHETTI & MEATBALLS
CHICKEN PARM & MORE
Friday, March 18, 2022
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
Tuesday, March 15, 2022
Scorsese Family Pizza Recipe Letterman Show
Martin Scorsese with Mother Catherine
LETTERMAN SHOW
Making PIZZA
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
The PEPPERONI is OPTIONAL
You Can Top The PIZZA with Whatever You Like
Thursday, March 3, 2022
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
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