Showing posts with label Italy. Show all posts
Showing posts with label Italy. Show all posts

Monday, October 10, 2022

Antico Vinaio Opens GreenwichVillage New York NYC Italian Sandwiches

 



all' ANTICO VINAIO

SULLIVAN STREET

GREENWICH VILLAGE, NEW YORK

NYC



The famed Florentine Sandwich Shop has touched down in Greenwich Village, New York.
all' Antico Vinaio is a famous Panini Shop from Florence, Italy, that is uber famous with Tourists and Instagramers. They are famous for their square stuffed sandwiches on Focaccia Bread. Sandiches are filled with Mortadella, Salami, Prosciutto, Mozzarella and other Italian Sandwich ingredients.

The new sandwich shop at 225 Sullivan Street in New York's Greenwich Village opend the other day, and is already doing brisk business. There are not super long lines "yet" though suspect there will be soon, once the masses of New Yorkers and tourist discover that there is an Antico Vinaio panani shop on Sullivan Street.

Famed New York restaurantuer Joe Bastianich has partnered up with the people at Antico Vinaio to open New York's second all' Antico Vinaaio Italian sandwich shop.

all' Antico Vinaio is an Instagram Sensation in Florence, Italy, and is proven to be so on the other side of the pond in America, with locations in Los Angelos, California, and the two shops in New York, and we are sure with Joe Bastianich involved, one day there might be 100 or more locations all over America. 












Joe Bastianich

Panini on Sullivan Street

Antico Vinaio Italian Sandwiches

New York NY





Learn How to Make an ITALIAN SUBNARINE SANDWICH






SUNDAY SAUCE

ITALIAN SANDWICH RECIPES

ITALIAN SOUPS - PASTA - PANINI

MEATBALLS & MORE ...








NEED a HOTEL in NEW YORK

ITALY - ASIA - WORLDWIDE









POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK






































Italian Christmas Feast of The 7 Fish Cookbook

 

The FEAST of The SEVEN FISHES

"La VIGILIA"




The FEAST of The 7 FISH

ITALIAN CHRISTMAS

SEAFOOD RECIPES





The FEAST of 7 FISH

"La VIGILIA"


The FEAST of The SEVEN FISH Italian Christmas is one of Italy and Italian-America's most sacred traditions. The Feast, known as La Vigilia in Naples and Southern Italy is a wonderful  ritual practiced by Italians in Italy, and the Italian-American Enclave of America. This wonderful Christmas Eve Feast might be very well more fervent with Italian-Americans in The USA than it is back home in mother Italy.

It is said that the 7 Fish of La Vigilia signifies The 7 Sacraments of The Roman Catholic Church. La Vigilia translated from Italian to English means "The Vigil" in which Mary and Joseph and people in Bethlehem, Jerusalem awaited the birth of the baby Jesus.

The Feast may be made with whatever seven fish (Fish Dishes) an Italian Family might choose. The most traditional dishes are Baccala (Cod Fish) and EEL.

"Will you make this wonderful Feast this year" ?









HOTELS NEW YORK - ROME

VENICE - POSITANO - SORRENTO

WORLDWIDE





Sunday, October 9, 2022

Chicken Caccaitore Recipe

 




POLLO alla CACCITORE

An ITALIA-AMERICAN FAVORITE


Pollo alla Cacciatore is quite popular all over Italy, from Piedmonte in the North West of Italy, down to Campania and Naples, and even into Sicily. The dish is especially popular in Tuscan and the Umbria region of Central Italy. Chicken Cacciatore is hugely popular with the Italian-American Enclave, as it is tasty, easy to prpepare, and has inexpensive ingredients, and the dish holds well when left in the refrigerator and is reheated for multiple meals. This being said, you can make larger batches by doubling and even tripling the following recipe.

There is no one sigle recipe for Pollo Cacciatore which means hunters chicken. The dish was originally made by hunters, using rabbits, which you can subsitute one or two rabbits for the chicken in the recipe that follows. 

As the original dish was made by hunter, who besided shooting rabbits and other wild game, and also coming across wild mushrooms in the woods, the hunters made their Cacciatore with Muschrroms. If you don't like msuhrooms, as many people do not, they may be omitted from the recipe. If you don't like Peppers, you can omit them as well, as long as you have the base sauce recipe, of the tomatoes and wine, and the aromatic vegetables, especially the garlic, and onoins. You can also add Olives to the dish, if you so choose. Experiment, and make the recipe you own., just Enjoy.




Italian POLLO alla CACCIATORE - Recipe


INGREDIENTS :


  • 2 pounds Chicken Thighs
  • 1 pound of Whole San Marzano Tomatoes (crushed)
  • One carrot
  • One garlic clove
  • 1/2 cup Red Wine
  • One celery stalk
  • Salt to taste
  • A sprig of rosemary
  • Pepper to taste
  • 12 ounces Mushrooms (washed and sliced)
  • 1 Sweet Red Bell Pepper, cored and sliced
  • I large Onion, peeled and diced
  • 2 bay leaves
  • Italian Olive Oil

Wash the carrot and celery under running water and chop them coarsely.


Pat dry the Chicken with paper towels. Season both sides of the chicken with Salt & Black Ground Pepper.

Take a frying pan and put the olive oil in it and heat it well.

Add the Chicken to pan with the olive oil and cook on medium heat, until the chicken is nicely browned on all sides, cooking over medium heat for 4-5 minutes on each side.

Remove the Chciken from the pan, and set aside on a plate to rest.

Add the Red Bell Peppers and cook on low heat for 6 minutes.

Add the Mushrooms to pan, and add the Salt & Black Pepper to the peppers and mushrooms. Cook on medium heat for 5 minutes. 

Add th onion and cook on low heat for 3 minutes.

Then add the chopped garlic and the bay leaves. Cook on low heat for 3 minutes.

Add the chicken back to the pan. Turn heat on high.

Add the Red Wine to pan and cook on jigh heat until the wine is reduced by half its original volume. About 4-5 minutes.

Add the Tomatoes, Carrots, and Celery to the pan.

Turn heat to high and cook until the contents strarts to bubble and boil.

Turn the heat to a low simmer, and let everything cook until the chicken is tender.
About 25 minutes.

Turn the jheat off and let the Chicken rest.

Serve 3 pieces of Chicken with the vegetables and sauce to each person. 

You can serve this with boiled or raost potatoes, or over any pasta or egg noodles that you choose.

Enjoy !!!







FAVORITE ITALIAN DISHES

And SECRET RECIPES

SOUPS PASTA LASAGNA

CHICKEN CACCIATORE

And MUCH More ...



Friday, February 4, 2022

A Bit about FLorentine Steaks Bisteca Steak

 




BISTECA FIORENTINA

FLORENCE ITALY





FLORENTINE STEAK

TRATTORIA Dalle OSTE

FLORENCE ITALY





ANTHONY & DARIO



ANTHONY BOURDAIN Meets DARIO

The KING OF FLORENTINE STEAK

PANZANO, ITALY





A DAY With DARIO CECCHINI

PANZANO, ITALY



MACCELERIA DARIO





STEAK ITALIAN STYLE



SUNDAY SAUCE

COOK The PERFECT STEAK

ITALIAN STYLE  RECIPE






"WANT a GREAT BISTECCA" ???




"MAMMA'S GOT The BISTECA"

TRATTORIA PANDOMONIO

FLORENCE, ITALY





DARIO CECCHINI

The KING of The FLORENTINE STEAK



Dario Cecchini

The MAD BUTCHER of TUSCANY















Monday, October 11, 2021

Sophia Loren with Pizza

 




SOPHIA LOREN

with PIZZA

by Bellino










"I LOVE NY"

PIZZA  !!!!











POSITANO The AMALFI COAST 

COOKBOOK / TRAVEL GUIDE








The BEST of ITALY

PIZZA PASTA & VESPAS







Monday, May 24, 2021

Anthony Bourdain's New Travel Book

 


Anthony Bourdain 's New Book

WORLD TRAVEL

An Irreverent Guide



Anthony Bourdain revisits the world posthumously in his final book “World Travel: An Irreverent Guide,” released last week. 

Bourdain, who died by suicide in 2018, may have been best known for his love of street food. He preferred luxury hotels though, like the old Hollywood haunt. In Paris, there was L’Hotel, where he stayed in the suite where Oscar Wilde died.

“It’s really a collection of some of the places that he loved, remembered best and had specific recommendations for,” she said.

Plenty of places he loved didn’t make the cut, although it’s hard to say where he and Woolever might have traveled for research as their book took shape.

Tony loved Thailand,” He had one place in mind in northern Thailand that he wanted to include, but there really wasn’t enough to make a chapter.”

Indonesia was another example. Bourdain went to Indonesia several times, and he had really interesting experiences there,” she said. “But the most fruitful experiences he had were not easily replicable by someone going as a tourist or traveler.

Bourdain is quoted at the beginning of the chapter on Chicago : “This is one of the most awesome cities in the world. They do not f--- around in Chicago.”

He stays at the Four Seasons hotel in the Gold Coast neighborhood. He visits the International Museum of Surgical Science nearby. He drinks at Old Town Ale House. He eats breaded steak sandwiches at Ricobene’s in Bridgeport, and Italian beef at Johnnie’s in Elmwood Park.


Laurie Woolever (co-author) says, The idea was to do a multipart hot dog essay,” she said. “To get all of the hot dog opinions from our friends in Chicago who know what’s what when it comes to food. Then as the book developed, the rest of the essays were really kind of one person going on at more length about a topic. We went back to the most recent episode in Chicago, which was ‘Parts Unknown.’”

“Tony hit a few places with producer Steve Albini, who’s based in Chicago,” Woolever said. “So we said, let’s see what he has to say about Chicago. Talking to Steve, he had so much more to say than I expected.”

He expands beyond the realm of hot dogs: Original Soul Vegetarian (now known as Soul Veg City) for vegan macaroni and cheese, Amitabul for vegan Korean food, Harold’s for fried chicken, Hecky’s for barbecue chicken, Kuma’s for heavy metal burgers, La Pasadita for tacos de lengua, Irazu for Costa Rican food, Cafe Tola for empanadas, plus Nhu Lan and Ba Le for pho and banh mi.



Tony Bordain
"Contemplation"



A GREAT NEW BOOK on POSITANO 
The AMALFI COAST


POSITANO The AMALFI COAST
COOKBOOK / TRAVEL GUIDE



Positano The Amalfi Coast Cookbook - Travel Guide is like no other book that has been written on Positano, Naples, and the Amalfi Coast. It’s not just a travel guide. It’s a cookbook / travel guide with essays qne delightful stories of Positano, Capri, and the Amalfi Coast of Italy. The book is designed to educate, inform, and inspire the preparation of your trip to Positano, or anywhere on the Amalfi Coast and its surrounding area, an area that has unmatched beauty anywhere in the world, and one of the primary reasons that millions see a trip to Positano and the Amalfi Coast as the ultimate dream vacation and romantic local for the ultimate Honeymoon or the vacation of a lifetime. It’s also a book that makes you drea, and of dreams that come true.Bestselling Italian Cookbook Author Daniel Bellino Zwicke has crafted this book with stories, recipes, advice, and information on how to prepare for the most memorable vacation trip of your life, whether this is the 1st, second, third, or your tenth time going to this The Divine Coast of Amalfi, Capri, or Napoli. Daniel is no newcomer to the area. He made his first trip to Positano, Capri, and the Amalfi Coast of Italy way back in the Summer of 1985, and has been returning ever since. He has gained a wealth of knowledge of Naples, Capri, and The Amalfi Coast, of which he imparts his wisdom to the readers of this book through the travel guide information, and delightful stories that entertain, inform, and inspire. And as Daniel is a bestselling Italian Cookbook author he has included over 100 regional recipes of Naples, Positano, Sorrento, and the Amalfi Coast. The recipes that he’s gathered (written down) over 35 years, and has put down on paper within the walls of this book, in order for the reader to recreate their most cherished memories of dishes they’ve eaten in Naples, on Capri, at Da Vincenzo, Chez Black, or La Cambusa in Positano. Would you like to recreate that charming seafood lunch in the small fishing village of Cetara? You can. You will be able to cook the favorite dish you had on the coast, in Naples, on Capri. The recipes will educate you on the food of the region, nourish you and help you to relive those special memories back home.So if you’re looking to plan a trip to the Amalfi Coast, cook the food when you’re back home, and to be inspired by the food, the restaurants, hotels, Ancient Roman Ruins, the natural beauty, and warmth of the Italian people, this just might be the book for you. We hope that it is, and would love to tag along on your Special Journey, whether it’s in Positano, Capri, Sorrento, or anywhere in this stunningly beautiful area. “Adiamo” !!!

Note : There are no pictures in this book, just stories, recipes, and a wealth of information. But if you want Beautiful Pictures of Positano & The Amalfi Coast? We have created a Companion Website for this Book with Hundreds of Beautiful Pictures of Positano, Capri, and the Amalfi Coast @ Positano-Amalfi-Coast.com … Just Google “Positano Amalfi Coast Daniel Bellino

”Bio - Daniel Bellino Zwicke is the Bestselling author of 8 books. He has been a restaurant and Italian Wine Professional in New York for more than 35 years, and has been traveling back and forth to Italy just as long. His book Sunday Sauce was the # 1 Best Selling Italian Cookbook (on Amazon Kindle) for more than two years (also in Paperback). Along with being the Wine Director at Barbetta (NYC) and Maitre’d at Da Silvano (NYC), Daniel created America’s 1st ever Venetian Wine Bar “Bar Cichetti” in 1997, where he was the Chef, Wine Director, and managing partner. Daniel lives and writes in Greenwich Village, New York, NY, and is currently working on several new projects.





"The DUDE ABIDES"




.












Wednesday, September 17, 2008

Big Guns of Italian Wine in Town





Giuseppe Tasca D'Almerita and Daniel Bellino Zwicke, Vittorio Fiore with Marilisa Allegrini, and Angela Macullan at Winebow Tasting 2008



Some ot the "Big Guns" of ITALIAN WINE where in Town and at the Winebow Portfolio Tasting on September 16th & 17th. First-Off was Vittorio Fiore, one of the Greatest Italian Winemakers of this time or anytime. Vittorio was Show his renowned Super Tuscan Wine "Il Carbbonione"
Vittorio produces Il Carbbonione on his beautiful wine estate Podere Poggio Scalette high up in one of Greve's highest vineyards where you can see the whole Chianti Classico wine zone from this vantage point. It is a beautiful sight where I have been forunate on two occasions to spend time tasting wine with Vittorio and his sons while nibbling on the wonderful homemade Salami and Prosciutto that son and Vineyard Manager Jyuri Fiore makes with the help from great old friend "Dante." Dante is a wonderful old village farmer who knows how to make fantastic Salumi, among other things. He's a absolute gem!

Il Carbbonione is made of 100% Sangiovese. The 2004 vintage that Vittorio was pouring at the tasting was absolute perfection, strong but not too concentrated, exhibiting nice Black Cherry and earthiness in ,the mouth. Vittorio says it is one of his best vintage ever, "I agree completely."

Merilisa Allegrini (another Heavy Hitter) was on hand as well. Showing all the great Allegrini wines, including; La Grolla, La Poja, and thier 2003 Amarone, which as usual is one of the regions top producers of famed Amarone.

Giuseppe Tasca d' Almerita was present. Giuseppe and his family make one of Sicily's most famous and renowned wines "Rosso del Conte" Rosso del Conte is mad of 100% Nero d'Avola. This wine along with "Duca Enrico" is the greatest and most prestigious in all of Sicily. When tasted, I had a incrediable explosion of Ripe Red Fruit flavors in my mouth. The wine was phenominal, smooth, silky, and perfectly balance as Rosso del Conte usually is. This is one of Italy most consistenly wonderful primium wines. "Always Great!"


reported by Daniel Bellino Zwicke

Monday, June 23, 2008

Daniel Bellino Zwicke & Joe Macari Jr., Venice




Daniel Bellino Zwicke and cousin Joe Macari Jr. (right) enjoying a glass of Prosecco in a Wine Bar (Bacaro) in VENICE.