SOphia Loren Spaghetti Sauce

LEARN HOW to MAKE SOPHIA'S SECRET SPAGHETTI SAUCE       .     .

SOPHIA

"MANGIA la PASTA"

Mangia Bene !!!

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Sophai Loren

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Best Burger in New York

 

SCHNIPPER'S Is # 1

SCHNIPPER CHEESEBURGER

 

 

JG MELON

Upper East Side Manhattan

 

 

JG MELON BURGER ROCK at SECOND BEST

 

"Some Would Say First. Even Me"

 

 

 

SHAKE SHACK BURGER # 3

 

"MANY SAY IT'S THE BEST"

 

We Wouldn't Disagree, But You Gotta Pick Some Kind

of Order .. Everyone Has Their Own Choices, and These Are Ours

"GUESS WHAT? We LOVE THEM ALL, and FEEL THEY'RE 

ALL # 1 The BEST, or DAM CLOSE To IT" !!!

 

 

The LUGER BURGER at PETER LUGER

The WORLD'S MOST FAMOUS STEAK HOUSE

Is a STEAL at Just $11.95

GET With THEIR FAMOUS BACON

"IT ROCKS" !!!

 

 

THE LUGER BURGER

With LUGER BACON & CHEESE

 

"DAM THAT BABY Is TASTY" !!!

 

 

 

 

 

photo DANIEL BELLINO-ZWICKE

 

MINETTA TAVERN

 

GREENWICH VILLAGE NEW YORK

 

MINETTA BURGER

 

TAKE The "MINETTA BURGER Over The

More Famous BLACK LABEK BURGER ...

 

"IT'S BETTER" !!!

The MINETTA BURGER TAHT IS !!!

 

And IT'S CHEAPER To BOOT !!!

 

"TRUST Us On THIS ONE" !!!

 

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NEW YORK'S 5 BEST BURGERS

 

1.  SCHNIPPER'S

2.  JG MELON

3.  SHAKE SHACK

4.  PETER LUGER

5.  MINETTA TAVERN

 

 

New York's 5 Best Burgers? Wow! Who are they? Who right? Who's Not? Yes, it's not easy, and who's to say who is the best, who's not, and that they are thee authority and decider of who is # 1 and Who's Not? Well, there are any number of people, magazines, newspapers, and other intitties doing articles, stories and what-not on the Best Burger or Best Burgers in town and around the country. It's a big and popular subject.

Well, this is just ours. Not seeing that his is the definative list and list to end all. It's just ours. And of these 5, we ourselves what put any number at the Top of The Heep, they're all great burgers.

 

THE SKINNY On EACH

 

SCHNIPPERS

 

Schnippers is awesome. They came on the scene a couple years ago. They didn't make all that much of a splash in the first year or year 1/2, but now? They've Splashed, and in quite a big way. They just opened their 3rd location in Manhattan and seems like their expansion will lead to any number across the country, alla Shake Shack. Spaeaking of Shake Shack, Schnipper's opened their first place less than 200 feet from Shake Shacks hugely famous Flagship Burger Joint (and 1st) at Madison Park at 23rd Street and Madison Avenue.

 

Anyway, the Schnipper Burger is awesome. The Schnipper Burger is a classic straight forward burger. It's 5 ounces, fresh beef (never frozen), cooked to perfection and seasoned perfectly. We love it, and think it taste exactlt as a burger should, with an emphasis on the tasty beef patty.

 

JG MELON

 

JG Melon is one great old institution up on 3rd Avenue at 74th Steet on New York's Upper East Side. The Melon is a cool classic old school bar, the kind that just can't be duplicated. Great natural vibe, and un-contived. And guess what? they've got one of New York top burgers, if not thee # 1 tops .. Some say, they are the best. Their Burger, and we wouldn't give them a fight on that. We love em too, and almost picked them for the # 1 spot on our list. What do you think.

 

SHAKE SHACK

 

A Great Burger! Some say the Best. We did too for some time, but we feeel that Schnipper's has edged them out. Though we wouldn't gie anyone a hard time if they Shake Shack is # 1 ... They're Buger is Classic, just the right size, seasoned and cooked to beautiful tasty perfection. We just Love Em.

 

 

PETER LUGER

 

The Luger Burger is awesome. It's quite tasty, and makes our top 5 list for it's tastieness and the fact that you can go into this Mecca of Steakdom and get a Burger for just 12 Bucks .. But you probably won't. You gonna want some cheese on that $1.50 and the Bacon ($4.25) is a "Must Have" at Lugers. If you go for Fries (Only $1.95), your burgers gonna cost you about $19.00

But hey, "It Peter Luger" and that's a bargain. 

You can only get The Luger Burger at Lunch, and we just love hopping over the Williamsburg Bridge every 2 or 3 months to get one. You will too.

 

MINETTA TAVERN

 

You can't beat the ambiance and History of Minetta Tavern .. This Historical Old Greenwich Village Haunt is cool as can be. And you'll feel you are too once and if you secure a seat inside. The master of the restaurant business in New York, Keith McNally rescued this great old joint, spruced it up just a bit, retaining its wonderful origianl decor, placed a couple great chefs at the helm and opened her up to rave reviews. The menu is French Bistro Steak House, with big juicy Steaks, Bistro Classics, and a pair of New York's Hottest and most loved burgers; The Famed Black Label Burger ($24.00) and The Minetta Burger ($16.00) .. The Black Label Burger is by far the most famous of the two, made with the Black Label Blend of Dry Aged Beef from famed New York Butcher Pat La Freida .. Dry Aged Beef may be great for Steaks, such as the ones so famous at Peter Luger and Minetta Tavern, but we feel that this beef doesn't translate so well to Burgers ... We prefer the Minetta Burger. How bout you?

 

 

 

 

 

LEARN How To MAKE The Perfect BURGER

in

GOT ANY KAHLUA?

Its

The BIG LEBOWSKI COOKBOOK

 

CLICK HERE For The DUDE !

 

 

 

 

 

 

 

 

The Devine Amalfi Coast

POSITANO .. Classic View ... photo by Daniel Bellino-Zwicke
    

  

Positano, Italy

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The POSITANO COOKBOOK

SORRENTO

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View of CAPRI From ANACAPRI

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Marian Picolo CAPRI with FARAGLIONI ROCKS in Distance

photo Daniel Bellino Zwicke

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FIAT CINQUACENTO 500

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Amalfi

photo by Daniel Bellino-Zwicke

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Minori with Ravello Above

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View of Minori from Villa Maria Agro Lemon Farm

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My BREAKFAST Villa Maria, Minori Italy

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Me & Vincenzo Manzo

 Owner of Villa Maria Agroturismo

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My Lunch at Villa Maria  ..  PACCERRI FRUTTA di MARE

CAPRI Looking Down On The FRAGLIONI

with SORRENTO in The Distance

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SFOGLIATELLE in NAPOLI

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PIZZA in NAPOLI

at Da GAETANO PIZZERIA

"MOLTO BUONO"

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PASTA

at a SHOP in NAPOLI

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View of Mt. VESUVIO from Sorrento

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ALTRANI The AMALFI COAST

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CAPRI

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LEARN HOW to Make SUNDAY SAUCE alla CLEMENZA

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Espresso Espresso Espresso

ESPRESSO  

Espresso, the making, consuming and enjoyment of a properly made Espresso is another facet and time honored tradition of Italian-Americans and their culture. We do love our properly pulled Espresso. A properly pulled Espresso is a thing of beauty and refinement, and must be done just so. We can and do make Espresso in our homes with either a Neapolitan or Moka brewing device, and now these days, there are any number of expensive new-fangled home espresso makers, more on that later.

Some might be surprised but the great art of the perfect Italian Espresso has been around for just about 110 years. Yes Italians drank Espresso before that, but it was only developed into a “Fine Art” that it is today, just a little more then a hundred years ago or so when Luigi Bezzera developed the first Espresso Machine that we know today. After this landmark in Espresso history, the consumption and popularity of Espresso grew rapidly. Caffes and Espresso Bars popped up everywhere all over Italy. These Espresso Bars were places to have an Espresso and socialize. And in Italy, there is a whole act and ritual to going to an Espresso Bar for your habitual morning coffee. And it’s not just for the Espresso but some socializing, a bit of chit-chat, gossip, political talk, sports (Soccer/Futbol), this-that-and-every-other-thing. This morning Espresso is quite ritualistic in Italy, and is practiced by most, and in every corner of the country, on every other street corner in cities like; Rome, Bologna, Palermo, Milano, Verona, all over. And it is quite the sight to see, especially if you’re an American going for the first time. In caffes and bars in Italy it is at the stand-up Espresso bar where all the action takes place. When you go into a caffe (a.k.a. Bar) in Italy and have a Espresso, Cappuccino, whatever, and sit at a table, that Espresso will cost you an additional 50% or more than it will if you consume it standing up at the counter at the Espresso Bar. It’s a tax thing. The caffe owners are taxed on their tables and this tax gets passed on to the customer. Basta!

Anyway, the ritual of the early morning Italian Espresso? People get dressed, leave their homes and are on their way to work, but they don’t go right from their house to their job. No they have to have an Espresso and the ritual of the Espresso and some Chit-Chat (BS) with a quick stop at their favorite local caffe. They might leave their house then go to an Espresso Bar near their home before going to their job, or they may head to their job, then get an Espresso at a favored caffe near the work-place. They might even do both, get an Espresso in their neighborhood before heading to work, then stopping at an Espresso Bar close to their workplace before bopping into work.

     Well, that’s the way they do it in Italy, quite a ritual and amazing to see. In America, Italian immigrants to cities like New York, Boston, Providence, and Philadelphia opened Social Clubs that served Espresso, maybe some sandwiches, soup, soda, Biscotti, and Anisette Toast, and Cannoli that they bought from a nearby baker. These Social Clubs which sprung up in neighborhoods like the Lower East Side of New York or what is now called Little Italy, in Boston’s North End, and San Francisco’s North Beach. These Social Clubs (Caffe) were primarily of and for the working class, and were for Italians. The clubs were for Italians, and people of other nationalities did not go into them unless they were brought in by an Italian guy from the neighborhood. And that’s the way it was back then.

Espresso e Dolce at home? When I was growing up and went to my Aunt Fran and Uncle Tony’s house in Lodi, or to Aunt Helen’s for Sunday Dinner, and we ate our meal, and it moved on to coffee and dessert, this was quite a sight that brings back nice memories for me to this very day. And it was a wonderful ritual, and unlike the quick grab your Espresso, Chit-Chat for a few minutes and run out the door as is done at caffe’s and Espresso Bars in Italy, the Espresso was anything but Espresso (Fast) at Bellino Family meals, as is with millions of Italian-American families over the years. No, this was no quick hit-and-run affair. The coffee and dessert course at our family gatherings was the longest portion of our all day affair of the Sunday Meal. My Aunts and Uncles would sit around the table, we (the Kids) would too, but we would go back and forth, cause this sit-down at the table usually lasted about 3 hours, maybe more. We’d sit down, and Aunt Fran and Aunt Helen had the Neapolitan going with Espresso. The table was laden with all sorts of goodies; Cannolis of course, one or two different cakes, and an assortment of Italian Cookies and Pastries (Sfogiatelle, Mille Foglie). There was always enough to fill Pastry Shop Showcase, “I kid you not!”

The table full of my aunts and uncles was a wonder. They’d sit around drinking coffee, eating pastries, and talk-talk-talk, about politics, sports, gossip, this-that-and-everything. My uncle Frank who was the Ring-Leader could have solved all the Worlds problems, right there at that table, filled with Cannoli, Biscotti, Coffee (Espresso), cakes, Anisette, heated discussion, laughter, and a “Bundle of Joy,” all over Espresso.

Aunt Helen and Aunt Fran made the Espresso in Neapolitan Espresso Maker. The Neapolitan is from Napoli, Italy. It was developed so Neapolitans (and all Italians) could make Espresso in their homes. The Neapolitan is a two-piece device whereby, you fill the bottom of the vessel with water, the ground espresso goes in the middle and you screw on the empty top. To make Espresso with the Neapolitan you put the device on the stove over a flame with the piece filled with the water on the stove. The water heats, and when it comes to the boil, you turn the flame off, flip the vessel over so the hot water is at the top and will then drip down through the ground coffee to make the Espresso. The Espresso is not as good as that you’d get at a caffe or Espresso Bar with a large machine, but it’s good enough, and adding a little shot of Anisette is never a bad thing, something my Uncle Frank always did. This is called a Caffe Corretto, the act of adding a few drops of your desire liquor into your espresso. You can add; Grappa, Sambucca, Brandy, Anisette, or other liquor to make a caffe corretto. At Aunt Fran & Unlce Tony’s, it was always Anisette. Basta.

My NAPOLITAN

I Bought in NAPOLI 1987

As a child it was always something to see, watching Aunt Fran or Aunt Helen go through the pleasant little ritual of making Espresso in that curious looking contraption, the Neapolitan. As I said, it always intrigued me, and when I took my first trip to Italy and was in Napoli walking through a street market and spotted a merchant selling Neapolitans and other kitchenware’s, I just had to get myself one, a Neapolitan of my own and from the great city it was invented in, Napoli. I also brought back some beautiful ceramic plates from nearby Vietro sul Mare on the nearby Amalfi coast, and I’ve been making Espresso with my Neapolitan (bought in Napoli), and eating Spaghetti on those beautiful Amalfi Coast Plates from ever since, a joy, and a way to bring Italy into your own American home. Doing so, brings back beautiful memories of; Positano, The Amalfi Coast, Sicily, and the rest of Italy. If you can’t be there (which is a shame), then bring Italy into your home. And that is what we do, every time we sit down to a meal, a glass of wine, or a simple little cup of Espresso, “we bring Italy home.”

ESPRESSO is Excerpted from   SUNDAY SAUCE by Daniel Bellino Zwicke

SUNDAY SAUCE  - 

When Italian-Americans Cook 

Available in Paperback & Kindle on Amazon.com

Cannolis Were Always on The Table

And a Bottle of Anisette

SECRET ITALIAN RECIPES

A MOKA POT

For Making Espresso

Toto & Peppino 

with a NAPOLITAN

in

The BAND of HONEST MEN 1956

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Van Gogh Starry Night

     

Starry Starry Night

by Vincent Van Gogh

VINCENT VAN GOGH

Slef Portrait with Straw Hat

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The Joy of My Coffee

The Joy of My Coffee


Coffee, a joy ? Yes it is, 
and quite a bit at that Coffee, it sure does make me happy as I go for one each morning, day after day

Coffee, it starts my day right, warm, comforting,and tatsy. My Coffee, it's always there

Yes coffee sure does bring much joy, more than almost anything I can think of, it's my rock ... I love it, my hot cup of brew
Coffee

I leave my house each day and make my way .. I make my way to the cafe, and you guessed it, my morning cup of Joe, coffee ...

I read the paper, write, surf the net, all along withthat cup, cup of coffee, it sure does bring me joy and makes me happy, my morning cup of coffee, Java, or Joe    







   a poem by Daniel Zwicke  

Eat Like SINATRA

Frank Sinatra & Ava Gardner  .... "Mangia Bene"

Wanna Eat like the late great Frank Sinatra? Who wouldn't? Frank was Sicilian-American and ate Sicilian food, but even more so he loved classic Italian-American Neapolitan Cusisine, with dishes like Clams Posillipo, Spaghetti Marinara, Eggplant Parmigiano, and Veal Milanese were Frank's favorite dishes, and his favorite restauarnt to eat these dishes at was the great Old-School Italian Red-Sauce Joint on West 56th Street in New York called Patsy's .. Yes it was Frank's favorite, and when in New York Frank also liked to go to The 21 Club, PJ Clarke's, Gilly's, and Gino's on Lexington Avenue ...

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Patsy's  ... 56th Street

FRANK SINATRA'S Favorite Restaurant

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One of FRANK'S Favorites

CLAMS POSILLPO

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FRANK Loved VEAL MILANESE

Pounded Extra Thin

RECIPES in SUNDAY SAUCE by Sicilian-American Author Daniel Bellino

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Two of Frank's Favorites

Together on One Plate

EGGPLANT PARMIGIANO & Spaghetti Marinara

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GNOCCHI POMODORO

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Charle's "Lucky" Lucciano

Was From Lercara Friddi Sicily

The Same Town as Sinatra's Father Anthony Martino

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FRANK Pours DEAN

a Shot of JACK DANIELS

Another of FRANK'S Favorites !!!

Sammy Davis Jr. Looks On

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Another of Frank's Favorites

PJ Clarke's  .. 3rd Avenue .. NEW YORK, NY

Where Frank Downed Many a JACK DANIELS

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FRANK Eating a Scrambled Egg & Bacon Sandwich

Yes Another Favorite

LEARN HOW TO MAKES SINATRA SAUCE

In Daniel Bellino's SUNDAY SAUCE

Recipe in SUNDAY SAUCE

When Italian-Americans Cook

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COOKING ITALIAN

GREATEST HITS COOKBOOK

by Daniel Bellino Z

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