Are You Making SUNDAY SAUCE this Sunday

 

CLEMENZA SHOWS MICHAEL HOW to MAKE SAUCE

RECIPE

WATCH The VIDEO

"MAKE The SAUCE" !!!

CLEMENZA (Richard Castellano ) 

Show MICHAEL ( AL Pacino ) HOW to MAKE SUNDAY SAUCE

In Francis FOrd Coppola's The GODFATHER

SUNDAY SAUCE

alla CLEMENZA

all BELLINO alla PACINO

aka The GODFATHER COOKBOOK

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SUNDAY SAUCE 

•   "Are You Making SUNDAY SAUCE This Sunday ?

•     What do you put in your Sauce ?

•     Do you call it Suace or Gravy ?

•     Do You Know How to Make it ? ( The Recipe is in The SUNDAY SAUCE COOKBOOK )

•      Do you make enough Meatballs to make MEABALL SANDWICHES on Monday ?

Brief History of Italian New York NY NYC

AL PACINO

SICILIAN AMERICAN

Native NEW YORK ITALIAN

BRONX, NEW YORK|

New York City has the largest population of Italian Americans in the United States of America as well as North America, many of whom inhabit ethnic enclaves in Brooklyn, the Bronx, Manhattan, Queens, and Staten Island. New York is home to the third largest Italian population outside of Italy, behind Buenos Aires, Argentina (first) and São Paulo, Brazil (second). Over 2.6 million[1] Italians and Italian-Americans live in the greater New York metro area, with about 800,000 living within one of the five New York City boroughs. This makes Italian Americans the largest ethnic group in the New York metro area.

The first Italian to reside in New York was Pietro Cesare Alberti, a Venetian seaman who, in 1635, settled in the Dutch colony of New Amsterdam that would eventually become New York. A small wave of Protestants, known as Waldensians, who were of French and northern Italian heritage (specifically Piedmontese), occurred during the 17th century, with the majority coming between 1654 and 1663.  A 1671 Dutch record indicates that, in 1656 alone, the Duchy of Savoy near Turin, Italy, had exiled 300 Waldensians due to their Protestant faith.

The largest wave of Italian immigration to the United States took place in the late 19th century and early 20th century. Between 1820 and 1978, 5.3 million Italians immigrated to the United States, including over two million between 1900 and 1910. Only Irish and Germans immigrated in larger numbers.

The first New York neighborhood to be settled by large numbers of Italian immigrants – primarily from Southern Italy (mostly from Sicily) – was East Harlem, which became the first part of the city to be known as "Little Italy". The area, which lies east of Lexington Avenue between 96th and 116th Streets and east of Madison Avenue between 116th and 125th Streets, featured people from different regions of Italy on each cross street, as immigrants from each area chose to live in close proximity to each other.

"Italian Harlem" approached its peak in the 1930s, with over 100,000 Italian-Americans living in its crowded, run-down apartment buildings.  The 1930 census showed that 81 percent of the population of Italian Harlem consisted of first- or second- generation Italian Americans. This was somewhat less than the concentration of Italian Americans in the Lower East Side’s Little Italy with 88 percent; Italian Harlem’s total population, however, was three times that of Little Italy. Remnants of the neighborhood's Italian heritage are kept alive by the Giglio Society of East Harlem. Every year on the second weekend of August, the Feast of Our Lady of Mount Carmel is celebrated and the "Dancing of the Giglio" is performed for thousands of visitors.

After World War II, the original Italian settlements such as East Harlem declined as Italian Americans moved to the North Bronx, Queens and Brooklyn's southern tier. The geographic shift coincided with a new wave of Italian immigration. An estimated 129,000 to 150,000 Italian immigrants entered New York City between 1945 and 1973. Bypassing Manhattan, they settled in Italian American neighborhoods in the outer boroughs and helped reinvigorate Italian culture and community institutions. With the influx of postwar immigrants, Bensonhurst became the largest Italian community in New York City, with 150,000 Italian Americans in the 1980 census.

The best-known "Little Italy" in Manhattan is the area currently called that, which centers around Mulberry Street. This settlement, however, is rapidly becoming part of the adjacent Chinatown as the older Italian residents die and their children move elsewhere. As of the 2000 census, 692,739 New Yorkers reported Italian ancestry, making them the largest European ethnic group in the city. In 2011, the American Community Survey found there were 49,075 persons of Italian birth in New York. 

Charles "Lucky" Luciano

Charles Lucky Luciano was born in Lercara Friddi, Sicily.

His parents immigrated to New York when he was 9 years old.

The Luciano's settled on East 1oth Street in the Lower East Side of Manhattan.

The neighborhood, a 100 years ago, when Lucky was growing up, was primarily

a Sicilian neighborhood, as well as Neapolitans, and Italian immigrants from Geno and Abruzzo as well.

Author Daniel Bellino "Z"

SICILIAN AMERICAN

Daniel Bellino Z, also lived in the East Village,which was known

as part of the Lower East Side when Lucky Luciano lived there.

Daniel lived on Avenue A at Saint Mark's Place for 11 years, from 1982

to 1993. While living there, he worked 2 jobs for 7 years. He'd cook at French and Italian restaurants during the day, and at night he waited tables at John's on 12th Street for 7 years. John's opened in 1908 and is still in business today (2023). 

Not only did "Lucky" Luciano eat at John's and Lanza's around the block

on 1st Avenue, he is said to have "Whacked" (murdered) someone on the East 12th Street, right in front of John's Sicilian Restaurant.

Lucky also frequent DeRoberti's Pasticceria, a Sicilian Pastry Shop next toLanza's Restaurant on 1st Avenue. Veneiro's Italian Pastry Shop which opened on East 11th Street in 1890, is just about 50 feet away from Lanza's and DeRoberti's.

The BELLINO FAMILY

Giuseppina & Fillipo Bellino

Immigrated to New York from Lercara Friddi in 1906

The same years as the LUCINAO Family, both Families, along with

Martino Severino Sinatra (Frank's Father) are from LERCARA FRIDDI, Sicily.

The Bellino's; Fillipo, daughter Lucia - my Mother, Antonino and Giuseppina

are pictured here in Lodi, New Jersey, where they moved to, after 2 years in NYC

Fillipo opened a Shoemaker Shop on Main Street in Lodi, where there was a little

gambling room in the back, where local Italian men played cards and bet on Numbers.

FRANK SINATRA

Live at RADIO CITY MUSIC HALL

NEW YORK

SINATRA SAUCE

The COOOKBOOKS

Daniel Bellino Zwicke

COOK & EAT LIKE FRANK

HOS FAVORITE ITALIAN RECIPES

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RECIPES From My SICILIAN NONNA

GIUSEPPINA SALEMI BELLINO

From LERCARA FRIDDI

And Other SICILIAN & ITALIAN RECIPES

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SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

aka The GODFATHER COOKBOOK

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Martin Scorsese

Sicilian-American

Famed Italian-American director Martin Scorsese grew up in 

a 6 floor walk-up in a Sicilian Neighborhood on Elizabeth Street

just south of Houston Street with his Sicilian-American parents

Catherine and Charles Scorsese.

His ancestral Sicilian Family are from the town of Pollizzi Generosa

in the Province of Palermo, near the towns of Corleone and

Lercara Friddi, Sicily.

Joe Pepitone has Passed Away

 

JOE PEPITONE

"It's a sad day in New York, and especially for Italian-American New Yorker's, and those who loved the late great Joe Pepitone, of Brooklyn, New York. 

The Yankees are deeply saddened by the passing of former Yankee Joe Pepitone, whose playful and charismatic personality and on-field contributions made him a favorite of generations of Yankees fans even beyond his years with the team in the 1960s,” the Yankees said in a statement.

“As a native New Yorker, he embraced everything about being a Yankee during both his playing career -- which included three All-Star appearances and three Gold Gloves -- and in the decades thereafter. You always knew when Joe walked into a room -- his immense pride in being a Yankee was always on display. He will be missed by our entire organization, and we offer our deepest condolences to his family, friends and all who knew him."

Joe Pepitone with Mickey Mantle

and Roger Maris

If Joe Pepitone were a car, he’d be a Ferrari — powerful, Italian, and high-performance. Though his career .258 batting average may not evidence power, Pepitone placed in the American League’s top 10 in total bases twice, in RBI twice, and in home runs thrice in his 12-year major-league career (1962-1973). He also clouted seven grand slams.

Defensively, Pepitone showed merit at first base in the junior circuit with a top-10 ranking four times for putouts, four times for assists, and four times for double plays. He also occupied the number-one slot in fielding percentage three times; in addition to first base, he played all three outfield positions.

But it is Pepitone’s off-the-field exploits that often grab more attention. For a Yankee in the 1960s, New York City was a playground of nightclubs, saloons, and crash pads; Pepitone soaked it up like a sponge with teammates, mobsters, and women. There was no If Joe Pepitone were a car, he’d be a Ferrari — powerful, Italian, and high-performance. Though his career .258 batting average may not evidence power, Pepitone placed in the American League’s top 10 in total bases twice, in RBI twice, and in home runs thrice in his 12-year major-league career (1962-1973). He also clouted seven grand slams.

Defensively, Pepitone showed merit at first base in the junior circuit with a top-10 ranking four times for putouts, four times for assists, and four times for double plays. He also occupied the number-one slot in fielding percentage three times; in addition to first base, he played all three outfield positions.

JOE PEPITONE

ART by artist PhilMcKenney

SUNDAY SAUCE

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Do You Have SUNDAY SAUCE

 

SUNDAY SAUCE 

WHEN ITALIAN-AMERICANS COOK

The DEFINING BOOK on SUNDAY SAUCE

MEATBALLS BRACIOLE & OTHER STUFF

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FIVE STAR REVIEWS

Sunday Sauce by New York Italian-American author Daniel Bellino Z has become required reading of Italian-Americans and the Italian-American kitchen, and Italian-America's most supreme dish 

Sunday Sauce ( aka Gravy).

SUNDAY SAUCE with the # 1 Best Selling Italian Cookbook (on Amazon Kindle, for more than 2 years, aupon its publication release, and is still a bestseller today. If you're into Italian Food, and Italian American Food, culture, and lifestyle, this book is a must for your Cookbook & Italian Cultural Library. Readers love many great recipes, and wonderful stories of Italian Food & Peoples, told by the author. No pictures, just great recipes and wonderful stories of: Italians, Italian Food, and culture.

Get your copy today!

BESTSELLING ITALIAN COOKBOOKS

By DANIEL BELLINO ZWICKE

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100 Thousand Instagram Followers NewYorkItalian Page

 

NEW YORK ITALIAN

100,000 Followers on Instagram

FOLLOW US at NewYork.Italian on Instagram

"WE THANK YOU ALL" !!!

Please continue Following Us and We Love Your Comments. It's great getting Feedback

from all our Loyal Followers, so once again, "Thank You" and if you know anyone who

might like the content we provide at @NewYork.Italian - Instagram please tell them

about us, and stay tuned for Great New Content each and Every Day.

"Thanks"

Danie;

At NewYork.Italian on Instagram

NEW YORK ITALIAN

@NewYork.Italian on Instagram

SUNDAY SAUCE

BESTSELLER ITALIAN COOKBOOKS

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SUNDAY SAUCE by Daniel Bellino "Z" was 

The # 1 BESTSELLING ITALIAN COOKBOOK on Kindle

For 2 YEARS

Available in PAPERBACK & KINDLE on AMAZON.com

The Truth about JOES PIZZA NYC

 

The Truth About JOE'S PIZZA ?

Sorry to say, It SUCKS" !!!

The Most Overated Pizza in New York ?

Joe's Pizza, Carmine Street

JOE'S PIZZA

Greenwich Village, New York

"NOT VERY GOOD"

Despite what you might have heard, Joe's Pizza of Carmine Street is not very good. In fact the pizza is quite "Mediocre" and of just moderate quality. I have felt this for ary long time, every since I moved to New York City 39 years ago. How Joe's Pizza gets rated by many as one of if not the best slice of pizza in New York is beyond me. I just don't get it.  It's not that very the pizza is very good and you could debate of the numerous slices of Pizza in New York City, which of the Top Rated Pizzerias has the best pizza. The Pizza at Joe's is not in the same league as the top eselon Pizza Parlars in New York City. "Not even close. The Pizza at Joe's is merely sub-par, and I would surmise that the only reason that Joe's is rated so highly amongst the media, is for the reason that is often the case, the people writing for magazines and newspapers on food, often are not really qualified to be writing about food, and are put into improtant positions simply because they are writers, and they go along with the crowd ( general public & other writers), simply because it's the easy way out, the can write the piece, though it may be very inaccurate of the facts, as in the case with writers writing that Joe's Pizza is one of the best in the city, and that the Pizza at Joe's is good, it's just not true.

Though I don't really like Joe's Pizza, and never have thought highly of it, I have eaten it numerous times over the past 30 years or so, simply because I have a good friend who likes it, as well as my cosuin, and I'd end up in Joe's many times, eating the pizza, simply because I was along for the ride. Some times it was OK, but it never knocked my socks off. "Never."

I live just one block from Joe's, and for years there was a great Pizzeria called Pizza Box on Bleecker Street, less than two blocks away from Joe's, and that's were I always went to get a slice or two. The pizza at Pizza Box was "Excellent" and that was the Pizza and Pizzeria that made the Best Pizza in the area, and "Not Joe's" And Pizza Box should have been getting all the high praise from magazines and local newspapers, Not Joe's. But they didn't. The under-qualified writers who wrote great things about Joe's, never wrote anything about Pizza Box, as these writers were followers, and went along with everyon else. People who really knew pizza, and lived in the neighborhood, they all went to Pizza Box. And besides having Superior Pizza, Pizza Box was a much nicer pizzeria physically. They had tables that you could sit in, unlike Joe's, which I always hated that you couldn't sit down, and relax while eating your slice. Not good (Joe's) at all. And the Pizza Box had a beautiful garden in the back, where you could enjoy your pizza as well. And for those who love Beer, Pizza Box sold beer as well, and they made great Meatball Parm Sandwiches, and the oner Julio was a real nice man. I

I really miss Pizza Box, a place that made superior pizz than Joe's. Though the Pizza Box is gone, there is an alternative in the neaighborhood, for tasty pizza. Pizza that is superior to Joe's pizza. The place is Artichoke Pizza on Macdougal Street, just one block from Joe's Pizza, and the pizza at Artichoke Pizza is so "much better" than Joe's it isn't even funny. And I'm not talking about the Artichoke Pizza slice that made Artichoke Pizzeria famous, but the regular Cheese Slice, also known as Pizza Margherita. The regular cheese slice at Artichoke Pizza is one of the Best Slices of Pizza in town. And not only is the pizza at Joe's not very good, but it's quite "Expensive" at $4 a slice for just average pizza. "A complete and total Rip-Off" !!!

The regular Cheese Slice at Artichoke, may be $5 a slice, but it's gigantic, almost twice the size of a regular slice anywhere else, including Joe's. And the regular slice is "oh so Tasty" you will absolutely Love it, unlike Joe's, which you will only love, if you're a Followerm and don't know good pizza if it smacks you in the face, then you probably like Joe's.

Well, I've given you the facts on Joe's mediocre pizza, and the much better option for a true tasty slice of New York Pizza at Artichoke Pizza on MAcdougal Street. Now, the decision where you go is your. Mediocre Pizza or one of the Best in Town? You decide which pizza you'd rather eat.

DBZ

LOOKING FOR GREAT PIZZA

"FORGET JOE'S"

Make Your Way to ARTICHOKE BASILE PIZZA

ARTICHOKE BASILE PIZZA

Macdougal Street, Greenwich Village

NY NY

THSI PIZZA is AMAZING !

The PIZZA MATGHERITA at ARTICHOKE PIZZA

"It's So GOOD" !!!

SUPERIOR to a SLICE at JOE'S a block away on Carmine Street

GREENWICH VILLAGE

NEW YORK NY

ARTICHOKE PIZZA made with ARTICHOKES

In CREAM SAUCE

 is the THING that MADE ARTICHOKE BASILE PIZZA FAMOUS

I myself, and most people who really know great Pizza really do not care for

this particular type of Pizza created by cousins Fracis Garcia and Sal Basile.

Their Artichoke Pizza is very popular with the general public, who seem to

just Love it. We don't, but we absolutely LovAnd if youe their regular slice 

Margherita Pizza. It's oustanding, with wonderful Tomato Taste with one of

the Best Sauces on Any Pizza in New York, along, with grated Grana Padana

Cheese, olive oil, and Fresh Basil, this pizza taste "Oh so Good" !!! And if 

you give it a try, and compare it to Joe's Pizza's medicore Slice, you are sure

to Forget Joe's, and find yourself making the trip to Artichoke Pizza, whether

you live in the neighborhood, as I'm so lucky to live, or you are traveling from

futher afield, you sure to Swith from going to Joe's, to opting for a superior

slice of Pizza at Artichoke Basile Pizza instead. Nuff said.

"Be smart and go to Atichoke"

The Creators of ARTICHOKE PIZZA

STATEN ISLAND COUSINS

Francis Garcia & Sal Basile

Real SICILIAN PIZZA Recipe

SFINCIONE

This is Real Authentic SICILIAN #PIZZA

the Kind you find in PALERMO

RECIPE :

• 1 tablespoon dry active yeast
• ¼ cup/45 grams fine semolina
• 2 cups/255 grams 00 flour or all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil

FOR THE TOPPING:

• 2 tablespoons olive oil, plus more for greasing pan and drizzling
• 1 small onion, thinly sliced
• 1 ½ cups plain tomato sauce (look for passata, which is not a thick purée)
•  Salt and pepper
•  Pinch of red-pepper flakes, or to taste
• 1 cup fine dry bread crumbs
• 1 cup/85 grams grated pecorino or other sheep’s cheese (3 ounces)
• 8 anchovy fillets, cut into 1-inch pieces
•  Dried oregano, preferably Sicilian

1. Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
2. Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don’t add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
3. Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
4. Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
5. Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
6. Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
7. Bake for 30 to 35 minutes on the oven’s middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
8. Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.

.

RECIPES FROM MY SCIILIAN NONNA

CAPONATA

ARACINI (Sicilian Rice Balls)

PASTA con SARDE

MACCHERONI

RAGU SICILIAN

These RECIPES and More ...