Sunday, May 19, 2013
$35.00 A JAR
The WORLD'S MOST EXPENSIVE
ITALIAN JARED PASTA SAUCE
IF YOU THINK THIS IS An ABSURD PRICE and WANT TO MAKE YOUR OWN TASTY ITALIAN SUNDAY SAUCE GRAVY alla CLEMENZA alla FRANK SINATRA
GET YOURSELF A COPY of DANIEL BELLINO-ZWICKE'S AWESOME BOOK
"La TAVOLA" ITALIAN-AMERICAN NEW YORKERS ADVENTURES of THE TABLE
With MANY GREAT RECIPES INCLUDING SUNDAY SAUCE alla CLEMENZA, THE WAY FRANK SINATRA LIKED IT ... MANGIA!!!
MAKE YOUR OWN SUNDAY SAUCE For MUCH LESS, RECIPE In "LA TAVOLA"
Posted by xpicassox at 9:54 AM
LEARN HOW TO MAKE
SUNDAY SAUCE alla CLEMENZA
The RECIPE Is In "La TAVOLA"
CLEMENZA MAKES SUNDAY SAUCE GRAVY
As MICHAEL CORLENONE )AL Pacino) LOOKS ON
SUNDAY SAUCE GRAVY
SUNDAY SAUCE GRAVY
BROOKLYN NEW YORK
When it comes to great Italian Food, in a city (New York) that is known to have the Best Italian Food in the World outside of Italy, it's hard to beat Bar Pitti, which is why Bar Pitti may very well be the "Best Italian Restaurant" in New York City! Yes!
Wait a minute, scratch that "maybe." No, Bar Pitti serves without a doubt, thee "Best Italian Food in New York." You don't think so? name one that is better. And please only qualified people please. No followers or Hack Food Critics like
Who could compete? Maybe Babbo, Del Posto, Elio's, Lupa. They are all good, but none as good and consistent as Bar Pitti.
Il Mulino is absolutely "Aweful!" An "Overpriced Lackluster Restaurant" with horrible ambiance, mechanical annoying service, and food that is merely good, and no better and insanely "High Prices." It's a place for "Followers" who run with the crowd and wouldn't know real good Italian Food if it came up and Bit Them in The Ass.
Babbo many would say. Well Babbo is quite good, but just can't hold up to Bar Pitti with more of a true Italian feel, great food at truly real Italian Prices. Babbo is a great Special Occasion restaurant, but for everyday eating, Babbo doesn't even come close to Bar Pitti for "Great Quality Price Ratio," and even not considering the prices, if they were the same, though the food at Babbo is very good and I've had a few very enjoyable meals there, I have been disappointed a couple of times, something that has "Never" happened to me at Bar Pitti and I've eaten there more times, yet never been disappointed, not once, and always had a great time. So even if the prices were the same, Bar Pitti still has an edge, with Better More Consistent Authentic Italian Food than Babbo.
How bout Maialino, Laconde Verde, Osteria Morini, and others? As MC Hammer would say, "Can't Touch This."
So if you're looking for Thee "Best Italian Food in New York" there's one name, "Bar Pitti."
Coda d'Vacinara (Braised Oxtails) 150 Points on a 100 Pt Scale
Bolito d'Manzo (Boiled Beef) Taste a whole Lot Better than it sounds!
Polpettine d' Vitello (Veal Meatballs)
Fegato al Salvia (Calves Liver sauteed w/Sage)
Paparadelle con Sugo d'Coniglio (Pasta with Rabbit Ragu)
PUNTARELLE Wild Roman Greens Salad w/Anchovy Dressing
by Daniel Bellino Zwicke
SPECIALS BOARD BAR PITTI
IT'S THE WAY To GO!
Friday, January 18, 2013
PASTA FAZOOL ...
OTHERWISE KNOWN as PASTA FAGOLI
Recipe from "La Tavola'
by Daniel Bellino-Zwicke
1 lb Dried Cannellini Beans soak overnight in water
3 oz. Diced Pancetta (may be omitted)
6 cloves Garlic peeled and chopped
6 tablespoons Olive Oil
1 Carrot, chopped
1 medium Onion, peeld and chopped fine
2 Stalks Celery, chopped fine
15 oz. can chopped Tomatoes
1 quart Chicken Stock
1 1/2 quarts water
1 lb. Italian Ditalini Pasta
1 sprig Fresh Sage
1) Drain Beans and wash in water.
2) Saute Pancetta in a large pot that is big enough to hold all
ingredients when added. Saute for 4 minutes over low heat
then drain off half the fat rendered from Pancetta.
3) Add next 5 ingredients and saute over low heat for 6 mins.
4) Add tomatoes, saute for 6 minutes.
5) Add chicken broth, water, Beans, and Sage.
6) Cook at a low simmer for about 1 hour until Beans are
cooked but still have a slight bite to them.
- Daniel Bellino Zwicke
Wednesday, May 16, 2012
Monday, May 14, 2012
"Yes," Eating Pizza Made by The Maestro DOM DeMARCO
Is a Religious Experience !!!
Much has been said of the now famed Pizzeria (DiFarra Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don't know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno's on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.
Wow, got off on a tangent about both Di Farra and Totonno's when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra's and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. "Yes," it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.
Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn't the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco's pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don't like it don't eat it, this countries finest examples of the Pizza Art.
And on to the religious experience of Di Farra, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He's worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he's entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does and wants to serve to his customers. No one else who has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra's to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). "It's a Religious Experience." Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America's Best, and something to rival that other World Pizza Capital, Napoli.
by Daniel Bellino Zwicke