Wednesday, October 11, 2017

Celebs Eating Spaghetti







GINA LOLOBRIGIDA







MARCELLO MASTROIANNI





For More CELEBRITIES EATING SPAGHETTI







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THE RAGU BOLOGNESE COOKBOOK


SECRET RECIPE


For The WORLD'S BEST BOLOGNESE


"GET IT" !!!






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Tuesday, October 3, 2017

Joe Macari 's Francis Mallmann Feast


.At MACARI VINEYARDS

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"JOE MACARI SURE KNOWS HOW to THROW a GREAT PARTY !"







PIG ROASTING at JOE MACARI'S MALLMANN DINNER - FEAST







CLAUDIO Tends The Fire Pit at MACARI MALLMAN FEAST



Roast Goat, Roast Lamb , Pineapples , and Chicken


Cooking on FRANCIS MALLMAN STYLE Fire Pit


As "HEY JOE" by The Late Great JIMI HENDRIX Plays





JIMI HENDRIX

"My Cousin Eddies Girlfriend was Channeling

JIMI with Her HENDRIX Style Jacket"

Sorry I Don't Have a Picture

Yes JIMI HENDRIX Was playing JOE'S sound system,

lots of Great Music : R&B ROCK N ROLL

The ROLLING STONES , The BEATLES

and Thank God No Crap HIP HOP RAP at All !!!







JOE MACARI ' S MALLMAN STYLE FEAST 

at MACARI VINEYARDS


Watch The Video




FRIENDS !!!

L to R :

James Bibieri

Host of The Party JOE MACARI Jr.

with Cousin Daniel Bellino "Z"




 

The PIG ROAST

Watch The Video



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Dave Martinez

The PIG ROAST MASTER

and FRIEND

MANS THE SPIT


Me and my Buddy, renowned Actor James Biberi Chat with our friend 
Dave Martinez The Pit Master ... Dave kindly offers us a nip of his 
JOHNNIE WALKER BLUE LABEL SCOTCH











Johnnie Walker Blue


"DAM THAT SCOTCH Was AWESOME" !!!

I'm not normally a SCOTH Drinker.

BUT My Buddy JIMMY "B" and I Really Enjoyed That One.


"Thanks Dave"






The PIG

"DAM THAT SUCKER Was GOOD"


BEST ROAST PORK EVER !!!






A Small Piece of The Vineyards






CUGINI e AMICI


Cousins and Friends at Joe Macari's Mallmann Feast


Front Row L to R : Anthony Bellino , Daniel Bellino "Z"

and Host Joe Macari Jr.

Back Row : James Biberi and our Friend LOU






Cousins Anthony Bellino

and Author Daniel Bellino "Z"

with a Methusaleh

of FONTALLORO 2000


For More Great ITALIAN WINE NEWS




.


We also Drank This Wonderful Bottle

a Magnum of CANNUBI BAROLO 1999

produced by MARCHESE di BAROLO

Courtesy of Joe Macari

as well as RUINART

and Lots of Other Goodies


"Thanks Joe"







THUMBS UP For a GREAT PARTY


GABRIELLA MACARI





THERE WAS PIZZA TOO !!!




From EDDIE MACARI'S PIZZA TRUCK


AVELINO PIZZA at MACARI VINEUYARDS



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PIZZA MARGHERITA

by Eddie Macari


AVELINO PIZZA

Mattituck , New York








The Winery at MACARI VINEYARDS











The RED BARN







CAB FRANC


Macari Vineyards








An Awesome Vat of MALBEC

Aging in MACARI VINETARDS WINE CELLARS

Vintage 2015




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The RAGU BOLOGNESE COOKBOOK

SECRET BOLOGNESE RECIPE


by Danny Bolognese






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Thursday, September 28, 2017

Dom DeMarco DiFara Pizza

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The Great Dom DeMarco


Master of Pizza





GREATEST PIZZA MUSIC EVER


"WATCH THIS VIDEO and GROOVE"


Video by Daniel Bellino Zwicke





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The TEMPLE of PIZZA

DiFARA PIZZA

Circa 1960s


Avenue J Brooklyn , New York






The HISTORY of DiFRA PIZZA







The RAGU BOLOGNESE COOKBOOK









DOM GETS a HAIRCUT




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GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FRoM MY SICILIAN NONNA

by Daniel Bellino "Z"




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The LATE GREAT JOSH OZERSKY


In Defense of DiFara Pizza


"JEFFREY STEINGARTEN DOESN'T KNOW SHIT" !!!



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Tuesday, September 26, 2017

Avelino Pizza at Macari Vineyards

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The State of The Art Pizza Truck
 
AVELINO PIZZA
 
by Edward Macari
 
At MACARI VINEYARDS
 
Mattituk, New York
 
 
 
 
 
EDDIE MACARI
 
MAKING a PIZZA MARHERITA
 
at AVELINO PIZZA
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PIZZA DIAVOLA
Screen Shot 2017-09-24 at 4.17.48 PM.png
 
PIZZA MARGHERITA
 
 
AVELINO PIZZA
SPECIAL PIZZA of THE DAY
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Screen Shot 2017-09-24 at 4.08.51 PM.png
Butternut Squash with Wild Mushrooms and Mozzarella
"Yummy" !!!
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AVELINO PIZZA at MACARI VINETARDS
Left to Right :  Author Daniel Bellino-Zwicke  , Pizzaiolo Edward Macari
Thomas Macari and President of Macari Vineyards Joseph Macari Jr.
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Wednesday, September 6, 2017

Do You Call It GRAVY or SAUCE ???

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The Great Debate, is it GRAVY Or SAUCE ???

What do you Call it?


 
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ITALIAN AMERICAN

by Catherine Scorsese



  GIA Says : It’s interesting to me that people who call it “gravy” believe that the people calling it “sauce” must only be those who came as immigrants later and that “sauce” is a newer term. Not in my estimation. My grandparents from Italy only spoke Italian, came over in the 20’s and their families called it “SAUCE” no matter if there was meat in it or not. Sundays was always meat in it the “sauce” and on Weds, leftovers, less meat or no meat at all. They lived in the Cobble Hill area of Brooklyn and Park Slope respectively as the children (my Father) became adults. We NEVER said “gravy” and I never heard the term “gravy” until I was much older and it became grounds for a silly argument. I am a second generation Italian American and all my Aunts and Uncles called it “Sauce” regardless if it had meat in it or not. Sometimes it was just a marinara w/out meat but it was always referred to as Sauce on Sundays and Weds. Sundays were characteristically special when you had the relatives over and there was plenty of meatballs and sausage and lets not forget the cheese!! In our house it was always ROMANO on the table. Left overs were eaten on Weds and the meat was either gone or a bit more was added to it usually in the form of ground beef. Many times we ate it without meat due to budget or just not being able to get to the butcher in time. Again, in my mind “gravy” has a completely different smell, consistency and color and sometimes has onions in it and is usually very salty. It;s usually white or brown flour based and goes over mashed potatoes, biscuits, liver etc.  




Screen Shot 2017-09-06 at 4.02.25 PM.png


Cooking a Pot of SUNDAY SAUCE

or is It GRAVY ???

What Do You Call It ???



  ANDREA ANTANUCCI says :

  I’m “really” Italian-American and I get extremely annoyed when Italian-Americans call it gravy instead of sauce. Even more irritating is when the pretend to know how to speak Italian and pronounce Italian words incorrectly, almost always chopping the vowel off of the end. I feel Italian is the most beautiful of the romance languages and they make it sound horrible :-(   JAMES PASTO : Hi Andrea, thanks for your comment. I get your point, but as I see it, “gravy” is a term that somehow emerged as the preferred term for a lot of Italian immigrants to America. The usage is very widespread so it is ‘correct’ as far as they see it. We always called it “gravy” and to me this was one of the ways we distinguished ourselves as “Italians.” On the pronunciation of words: I don’t think it is a matter of pretense but of language adaptation in a new setting as well as the fact that many of the “Italian” words that resulted were originally dialectical forms and not standard Italian. I agree that Italian is a beautiful language and it is too bad many if not most Italian Americans lost it, but I think there is a certain charm to the Italian American “Italgish” that emerged. I don’t see it as a detriment to the Italian language but rather as its survival in a majority English environment under great pressure to give up all non-English forms. But that is my view….   CHELLE says : I agree, Andrea. I’m first generation US born, 1/2 Italian, who has been to Italy a handful of times. My grandmother born and raised in Italy, living there until her mid-20’s, called it sauce. I find it annoying when people here call it gravy. My grandmother made lovely gravies, from creams and wines, that were truly gravies. I dislike, even more, that I’m always corrected with “gravy” every time I say I’m making my grandmother’s sauce. The people correcting me have never been to Italy, let alone their parents and sometimes even their grandparents…they are 3rd and 4th generation to the US.  



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We Know What New York Italian-American Author Daniel Bellino "Z"

Calls It ... GRAVY !!!




  JR in Rhode Island says :

  By my standards in good ol’ Italian-America Rhode Island, a gravy is a tomato sauce with meat, but not like a bolognese. The base of this gravy is made with braciole, pork, sausage, meatballs, and my favorite, chunks of pepperoni. Getting some color first on the braciole, pork, and sausage is a must, meatballs can be fried or baked separately then tossed in the gravy to finish cooking, and the pepperoni can just be tossed in as well. In addition, a proper gravy must cook for a solid 2-3 hours, then simmer for another couple hours. It needs that time to properly cook the tomatoes and get all that flavor out of the meats… so delicious. Also, it is typically made in big batches and freezes pretty well. Buon Appetito!  





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Tuesday, September 5, 2017

New York's Best Cafes

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CAFFE DANTE

Macdougal Street GREENWICH VILLAGE

New York

100 YEARS OLD Next YEAR 2015

Is NEW YORK'S BEST ITALIAN CAFFE

Sadly CAFFE DANTE has closed after exactly 100 Years in Business




BEST ART in a CAFE

Caffe Reggio

photo Daniel Bellino-Zwicke


CAFFE REGGIO

Macdougal Street

BREENWICH VILLAGE

New York

For Great Art in a Cafe, You Can't Beat CAFFE REGGIO

in GREENWICH VILLAGE .. Caffe Reggio Boast

a Painting from The SCHOOL of CARAVAGGIO
and

a RENAISANCE BENCH From a MEDICI PALACE

Florence, Italy


Le COLOMBE

LAYFAYETTE STREET
Near ASTOR PLACE (8th Street)

East Village, NY

GREAT AMBIANCE & GREAT COFFEE

A Winning Combination!



STUMPTOWN COFFEE
at
THE ACE HOTEL

WORLD'S PRETIEST BARISTA

STUMPTOWN COFFEE

GREAT COFFEE & GOOD LOOKING BARISTAS

And A Great Hang in The Lobby
of The ACE HOTEL

photo Daniel Bellino-Zwicke

ABRACO ESPRESSO

NEW YORK'S BEST CORTADO
and
BEST OVERALL COFFEE

If 
A Bit Much on Attitude at Times ...




PORTO RICO COFFEE

BEST COFFEE in NEW YORK

WHY The HELL Would ANYONE Be DUMB

Enough to Buy COFFEE BEANS at STARBUCKS  For $12.95

When YOU CAN BUY NEW YORK'S BEST COFFEE

For 5 DOLLARS LESS At $7.95 a Pound?

Guess Some People are Just Plain DUMB ???

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Thursday, August 31, 2017

AGITA by Nick Apollo Forte - Woody Allen

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NICK APOLLO FORTE
 
As LOU CANOVA
 
 
In WOODY ALLEN'S BROADWAY DANNY ROSE
 
 
 
 
 
 
 
NICK Sings "AGITA"
 
 
 
AGITAAgita, my goombah in the panzon When I eat he gets a treat like a canzon He enjoys every meal, every bite that I steal Agita, my cumpà in the panzon Some people like their pizza Some people like a soffritt And others like hot pepper On everything they eat You hunger with a vuole To taste some baccalà And all of once you think "Well, I answer to cumpà" My lovely, lovely woman I hate to see her cry But when I start to mangia I get the evil eye My vuole's getting stronger Ah, to hell with my cumpà Then I get it from my woman Che te pozzan' schiattà Agita, my goombah in the panzon When I eat he gets a treat like a canzon He enjoys every meal, every bite that I steal Agita, my cumpà in the panzon The tasty veal and peppers With linguin' by the side I know it gets confusing You just cannot decide But if you cross your cumpà There is not a place to hide So think about la panza With that little man inside Agita, my goombah in the panzon When I eat he gets a treat like a canzon He enjoys every meal, every bite that I steal Agita, my cumpà in the panzon Agita, my cumpà in the panzon
 
 
 
 
 
 
 
"When I'm on Stage, I can Feel WOMEN Mentally Un-Dressing Me"
 
 
 
 
 
"Yeah I know Danny, STAR SMILE STRONG"
 
 
 
 
COOK The DISHES NICK EATS
 
ITALIAN CLASSICS Inside
 
SUNDAY SAUCE
 
 
 
 
 
"Danny , She's Like a MADONNA"
 
 
 
 
 
 
 
 
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