PATSY'S PIZZA NEW YORK

PATSY' PIZZA

East Harlem

NEW YORK

When it comes to PIZZA, and in particular the Best Pizza, New York leads America at the "Top of the List." No other place in the country comes close. "And that's all there is to it." That slop they make in Chicago is not and should "Never Be Called Pizza." It's Deep-Dish-Pie, just don't call it Pizza. It's not.

Now, back to New York, the Undisputed Heavyweight Champ of Pizza in the United States of America, and some the Best Pizza on the Planet, and that includes Italy.

New York has such renowned Pizzeria's as John's Pizzeria on Bleecker Stree in the Village, the great Tottono's on Neptune Avenue, Coney Island, Lombardi's, Gimaldi's, Ben's in Soho, and on and on. Let's not forget Patsy's, way up in East Harlem, a stones throw from the hardest table in New York, "Frankie No's" Raos.

Yes, and speaking of Patsy's coal oven Pizza that has been operating in East Harlem since 1933 when the neighborhood was primarily a Italian one at the time.

Plain and simple, Patsy's makes a pure and simple Neapolitan Pizza at the fairest of prices. Imagine a large Pizza Margherita for just $12.00 a Pop and a Slice will only set you back $1.75, at a time (2011) when most slices are $2.50 or $2.75 ..

Patsy's is a New York institution who has had such customers as Frank Sinatra, Dean Martin, Tony Benett, Phil Rizzutto, Yogi Berra, jo DiMaggio and many others call Patsy's their favorite Pizza. Now top that.

yes Patsy's is waey up in East Harlem and quite a trip for Downtown Manhattanites, but it's definitely worth a trip every now and then . Patsy's, try it!

by Daniel Bellino Zwicke

The History of SPAGHETTI & MEATBALLS

THE GENESIS of MEATBALLS

Spaghetti & Meatballs

MEATBALLS  ...  Excerpted From Daniel Bellino-Zwicke's SUNDAY SAUCE

"Whne Italian-Americans Cook"

Many people will tell you that that Spaghetti and Meatballs or Veal Parmigiano are not Italian. Well Italians do eat Meatballs, but not with pasta.  The Meat-balls are served on their own  with Tomato Sauce or with Polenta and sauce, and even mashed potatoes. Yes Italians in Italy eat mashed potatoes.  It was our Italian immigrant ancestors who first put the two together, Spaghetti and Meatballs that is! Although I must say, that I feel that although it may not have been a known practice, that over time, there must have been quite a good number of Italians in Italy who over the years put maccheroni together with Meatballs on the same plate.  “It would be utterly impossible that of the Billions of meals cooked in Italy over the years, that somewhere in homes in Sicily, Campania, Puglia, Calabria, or even Tuscany for that matter,  that no Italian mothers or grandmas did not put  Meatballs and Pasta on the same plate. “Impossible I tell you!  The odds are way against it!”

    So, what I’m saying is that, although it was not documented, I’m sure that in some households in Italy,  over the years, there had to be families who cooked  Meatballs in Sauce (Gravy), dressed the pasta, Spaghetti, Rigatoni, Ziti with the Sauce, and threw a couple Meatballs on the same plate as well. I guarantee this happened. And if it did, that makes it Italian.

    Yes, the Italian immigrants at the turn of the 19th Century were primarily a poor lot.  Meat was a bit expensive, and any meal that might include it, might have to be stretched with much cheaper ingredients in order to feed the entire family. That cheaper ingredient was none other than, “Yes, you guessed it, “Pasta” or as most Italians in Italy call it “Maccheroni,” Spaghetti, Ziti, Rigatoni and such. I’m sure, some of these Italian ladies who came to America from Campania, Sicily, Calabria, Genoa, and Apulia, as a treat, would put one or two Meatballs on a plate with pasta, and on the same plate in order to have less work by washing less dishes, the “invention” of Spaghetti & Meatballs, the Genesis so to speak.

by Daniel Bellino Zwicke

SUNDAY SAUCE Is AVAILAIBLE on AMAZON.com .. CLICK HERE !

THE BELLINO FAMILY

1943

My Granfather Phillipo

My Mother LUCIA

My UNCLE TONY

and 

Mi Nonna JOSEPHINA

PATSY'S 56th STREET NEW YORK, NY

FRANK SINATRA'S Favorite Restaurant

And Thee # 1 BEST PLACE To GET MEATBALLS

In NEW YORK

BASTA !!!

TRAVAGLINI GATTINARA In NEW YORK

The special rare wine in question was il Sogno, which was a special project created by Cinzia's father Giancarlo Travaglini in 2004 ... Giancarlo wanted to make a dry table wine using the appassimento method of drying grapes before the fermentation process as with the famed wines of Amarone and the lesser known Sforvato of Lombardia. Giancarlo picked some of his best Nebbiolo Grapes and set them out to dry on matts. Unfortunately Giancarlo passed away in November of 20024 when the grapes had only been drying for 1 month. Cinzia and her winemaker husband continued the project.  They finished drying thr Nebbiolo grapes, fermented them and made the wine that tey called il Sogno "The Dream." 

Gabagool & Gavadeel is Capicolla Cavatelli

GABBAGOOL

CAPICOLLA

 

 

 

GavaDeell 

 

CAVATELLI

SUB

With Gabagoo

PAULIE GATTO

At Connie Corleone's Wedding to CARLO

Right Before BUTTONMAN Throws

PAULIE a GABBGOOL SANDWICH

and Paulie  says, "HEY YOU STUPID JERK" !!!

 

 

Wedding Scene in "THE GODFATHER"

SONNY

Hey Sandra, do me a favor, huh; watch the kids -- don't let'em run wild, all right?

SANDRA

Well, you watch yourself, all right?

CUT TO: Reception continues with Part 2 of Connie's Wedding Song (The Godfather

Mazurka). We first see Tessio dancing with a young girl standing on his feet.

OS: Eh Tessio, cosa fai? ["What are you doing?"]

CUT TO: Don Corleone dancing with his wife, Carmella (Mama)

CUT TO: Connie collecting gifts for her bridal purse. Paulie is watching.

PAULIE

Twenty- Thirty-grand. In small bills, cash. In that little silk purse. Madon', if this was

someone else's wedding, sfortunato ["Oh, how unlucky I am!"]!

BUTTONMAN (from afar, tossing him sandwiches)

Hey, Paulie! I got two gobbagool... gabagol [cappicola] an' a prosciutto!

PAULIE

Eh, you stupid jerk!

 

           

LEARN HOW to MAKE SUNDAY SAUCE alla CLEMENZA

The RECIPE is in SUNDAY SAUCE

by Daniel Bellino Zwicke

Learn HOW to Make SUNDAY SAUCE

A GABAGOOL SANDWICH

MEATBALLS

And GREAT ITALIAN RECIPES

AMAZON.com

FLIGHTS & HOTELS

WORLDWIDE

EXPEDIA.com

The 4 CARBONE'S NEW YORK

CARBONE

ITALIAN For COAL

CARBONE

CARBONE

THOMPSON STREET

GREENWICH VILLAGE 

NEW YORK

                                                                  CARBONE
                                           GOODFELLAS

FIRST ROCCO'S NOW JOE'S DAIRY "ITALIAN GREENWICH VILLAGE LOSES ANOTHER ONE"

HOW MUCH MUST WE ITALIANS ENDURE?

OUR BELOVED JOE'S DAIRY a.k.a. "JIMMY THE CHEESMAN'S SHOP"

From The POPE of GREENWICH VILLAGE

CLOSING IT'S DOORS For GOOD and WILL SELL ITS

LAST BALL of NEW YORK'S BEST MOZZARELLA at 6 PM TODAY

MAY 11, 2013

FARE WELL GOOD FRIEND

Yes folks,sad but true, Joe's Dairy is closing. After 60 years in business, the beloved little Cheese Shop, a.k.a. "Jimmy The Cheeseman's Store" from The Pope of Greenwich Village, will sell their last ball of fresh Home Made Mozzarella (The best in The City) at 6 PM today May, 11 2013, and New York and the Italian Community of South Greenwich Village loses but one more beloved institution.

This is particularly a major blow to we Italian-Americans who lost our much loved Rocco Restorante on Thompson Street in The Village last year. Rocco's, after 90 years in Greenwich Village lost it's lease last year and The Torissi Boys quickly swooped in to open "Carbone," which promised to be a classic Old School Downtown New York Italian Red Sauce Joint like Rocco's was, but with $50 Veal Parmigiano and $52 Veal Marsala on the menu, it just doesn't seem so.

And so my friends we lose another beloved old New York Mom-and-Pop business to greed landlords.  It's a Sin, and we all wish something could be done about this scourge. Bye-Bye Joe's we'll surely miss you there on Sullivan Street, and we're gonna miss New York's Best Mozz. So we're do we go now? I still refuse to set food in that awful, overprice commercial enterprise Eataly, that's for tourist and another type of person I will not mention. Guess I'll have to walk down to DiPalo's. Joe's was only 2 blocks from my house. I'll miss it so.

Daniel Bellino-Zwicke

phoyo Daniel Bellino-Zwicke, Long Time Italian-American Greenwich Village Native and Author of "La TAVOLA" ITALIAN-AMERICAN NEW YORKERS ADVENTURES of THE TABLE

Which Includes entidotes of Joe's Dairy, John's Pizzeria, Rocco's Italian Pastries, Rocco's Restaurant (Now CARBONE), Villa Mosconi, Raffetto Pasta, and all Italian-American 

Greenwich Village ....

"SUNDAY SAUCE" SAUSAGE MEATBALLS PASTA FAZOOL

Some Great News in the World of Italian-America, Sunday Sauce, and Meatballs, and for Italian 
New York's who Love nothing better than a "Big Pot of Sunday Sauce." Daniel Bellino's latest book
"SUNDAY SAUCE" - SAUSAGE MEATBALLS & FAZOOL was just released today on AMAZON KINDLE and is available for Kindle iPhone iPad and Android Devices.
   "Sunday Sauce" is filled with wonderful Stories and recipes of Meatballs, Tomato Sauce, Sausages, Brociola, "Pasta FAZOOL" and yes the beloved Sunday Sauce, aka "Gravy" and all of Italian America's favorite foods. This book is a great little read and sure to make Italian-Americans, or anyone for that matter quite happy.
     Check out Sunday Sauce - Sausage Meatballs & Fazool, read it, Savor It, Cook and Mangia.
Sunday Sauce is sure to please.

HOW to MAKE SUNDAY SAUCE

Joe Coppezetti

Giuseppe Quintarelli at Age 84 ... and Why "ROBERT CHADDERON is An ASSHOLE"

                                                                                                                                                       Jan. 19, 2012

  The Maestro of Amarone, Prince of Negar, the great Giuseppe Quintarelli died at his home in Negar, Italy on Sunday at the age of 84. A very sad day in the World of Italian Wine. Mr. Quintarelli was the Maestro of Amarone. Many would say he alone sat at the top of the Throne of this, one of Italy's greatest wines. Yes there are other great producers of the esteemed Amarone, producers such as Masi, Serego Alighieri, Bertani, Sergio Zenato, and others, but it was Giuseppe Quintarelli who was considered the King. These sentiments felt by his aforementioned peers, wine writers and publications, Sommeliers, collectors and all who were seriously into great Italian Wine.
      I know a good many of the people making the most renowned Amarones in and around Lake Garda in the Veneto, people like Marilisa Allegrini, Sergio Zenato, the Basciani's of Masi and others. I never did have the good fortune to meet Mr. Giuseppe Quintarelli, though I drank his wonderful wines on numerous occasions and I did try to meet him one day. The day in question was one fine April day in 2001. It was right after the famed Italian Wine Exposition of Vinitaly (in Verona every April) had ended.
    As is my custom when I attend Vinitaly, I go to verona and the show for 2 or 3 days, see my friends (Italian Wine Producers), Eat Drink Eat and Drink and make plans with some of these friends to visit them at their wine estates in Valpolicella Classico, Peimonte, Montalcino, and or Chianti Classico the days following the ending of Vinitaly. So the day directly after Vinitaly ended in 2001 my friend Jimmy and I went off to Lago De Garda to see some producers on their estates.  We check out of our hotel in Verona (The Arena) went to a Salumeria and picked up a 6 pack of Aqua Mineral and Salami for the road. We got into the rented Scotto Fabia and made our way toward Lake Garda and the region of Valpolicell Classico, the region where they make Bardolino, Valpolicell, Amarone, and Valpolicella Recioto.
   We pulled into the town of Garda directly on the lake and had breakfast in one of the large caffes on the lake. We discussed what we would do, and I said I just have to meet The King of Amarone Giuseppe Quintarelli. We would go to th town of Negar and look for him. I never met him as for several reasons, the biggest being that the man who represents him Robert Chadderon is one of the "Biggest Assholes in The World of Wine," and I'm not the only one who feels this way. Look in biography of Robert Parker "The Prince of Wine" ask anyone in the business and the will tell you the same "Robert Chadderon
Is An Asshole" plain and simple. Being in the business, at numerous tastings, Wine Luncheons and Dinners and doing business on a daily business, whenever you bring up Chadderon's name, eyes roll and you find out another who can't stand the guy.
   So some of the reasons I had never met Mr. Quintarelli, and I know just about everyone in the Italian wine business, is mainly that Robert Chadderon imports imports and distributes Quintarelli Wines and as for myself and numerous others we do not do business with that Ass, Quintarelli or not.
     So we were in Valpolicella Classico, and I tell my buddy Jimmy, we have to go to Negar, go to the Quintarelli Estate and meet the man. Well easier said than done. We finished our breakfast, went next door and bought some Speck and Garda Olive Oil (the most Northern produced olive oil in the World), we jumped in our rented car and it was off to Negar a few miles away. We got into the center of town. We asked one person after the next where Quintarelli was? Evryone said they didn't know. One after the other. We drove around and drove around. We drove up into the mountains. We came upon a rural bar way up into the mountains, clouds all around. We walked in. I'm sure we were probably the only Americans ever in this bar. In the sticks, a hamlet. We had a glass of Tocai each. We asked for Quintarelli, like tight lips hiding a Mafiosa know one knew.  Ok, "we give up." Finding Quintarelli was not to be.
     We drove to the estate of Serego Aligheri were they produce, in my mind thee best Amarones around. The estate is beautiful, we walked among the vines, toured the ancient Cellars which are one of the few left to have large Cherry Wood Cask, and the wine age just amazingly in these vessels. They are like no other wood at all. The pores of the wood are large than those of oak wood, thus the wine is able to age a little faster in the same amount of time. The wines are absolutely wonderful. We had a little tasting at the cellars, picked up a couple bottles each, then headed  to the town of Bardolino. Earlier Jimmy asked me what was the best thing to eat while in Garda. I told him the only thing to get was some fresh lake trout (Trota). By the time we had driven all around Garda, wnet way up into the mountains, almost to Trentino, then went to Serego and back to the shores of Lake Garda we were both quite hungry and ready for our Trota, but it was not to be. When we got to Bardolino, we couldn't find one restaurant or trattoria open for business. We had to settle for Gelato at a Gelateria. There was to be no Trota in Bardolino. Jimmy was quite mad, so when we jumped in the car to drive down to Bologna and as we drove threw the town, Jimmy shouted out the window "No Trota." Yes, we couldn't find Quintarelli and there was "No Trota" as well.


Daniel Bellino Zwicke

The Great "GIUSEPPE QUINTARELLI" Passes Away at Age 84

ITALIAN-AMERICAN ....... What is It?

WHAT is Italian ... ITALIAN-AMERICAN




    There has long been a debate, fights, and Mud-Slinging in regards to Italian and Italian-American
food served in restaurants in New York and the rest of the U.S.. Culinary Snobs, people who "Think" they know what they are talking about and what not. I can set the record straight, being an
 Italian-American who has been eating Italian and Italian-American food for more than forty years, who has been professional Chef and someone who has eaten all over Italy on some 15 trips to the great peninsular. In addition to studying Italian Food in Italy for some 25 years, I am constantly reading all sorts of articles , cookbooks, and historical facts on this subject, in addition to being one of the countries foremost authorities on Italian Wine.
   Anyway, let me tell you. I myself was once a uninformed Food Snob who badmouthed and was slightly disdainful of unauthentic Italian food being served in restaurants all over the city. That's just in restaurants. Of course I Loved eating Sunday Sauce, Eggplant Parmigiano, and Meatballs that my aunts made at our frequent family get together s. And on the occasions that we weren't at one of the family's homes but in an Italian restaurant in Lodi or Garfield, I usually ordered Chicken  or Veal Parmigiano. Yes I loved it, but these dishes, for me at the time (1985-1993) had their place, and it was not in the kitchen or on the plates of any serious Italian Restaurant in Manhattan.
   Eventually as I learned more of the history of food in New York, Italy, and the World, I realized that there was actually a real true Italian-American Cuisine and that it was completely valid.
  Do you realize that if you think there is not a true valid Italian-American Cuisine, then you also must concede that there is No True French Cuisine, because the origins of what we now know as French food and Cuisine is really Italian. Yes, I said Italian. For the food and cuisine of French was quite primitive and did not begin to form into what we now know as French Food and French Cuisine until Caterina Medici of the Noble Florentine Family of the Medici married the King of France and brought her Florentine Chefs with her to the French Court way back in the 15th Century. So there. Many dishes which most people think of as French in origin, like Duck ala Orange, Bechamel, and others, are really Italian. "So there!"
   Anyway, back to Italian-American food. Food and cuisines are constantly changing and evolving. This is how Florentine Chefs of Italy, went to France with the newly crowned French Queen who was of the Italian Peninsular in one Katherine Medici  and taught the French how to cook. Thus Italians immigrating to the United States in the early 20th Century brought their ingredients and techniques from mother Italy to cook the dishes from their homeland, with some modifications do to financial issues (being poor) and the unavailability of certain ingredients, and started forming what would one day be known as Italian-American  food (Cuisine).


"to be Continued"


by Daniel Bellino Zwicke