ITALIAN FOODIE: FRANK SINATRA

Showing posts with label FRANK SINATRA. Show all posts

Tuesday, October 7, 2025

Sinatra Sauce with Meatballs Recipe

SINATRA & SUNDAY SAUCE ?

Yes, they go together, Francis Albert Sinatra & Sunday Sauce ...

FRANCIS ALBERT

"Ah SALUTE" !

Get a copy of Daniel Bellino Z 's SUNDAY SAUCE, pull out your favorite Sinata songs, cook up a batch of Sunday Sauce (Gravy) following the great recipe in Mr. Bellino's book, put on the records, invite some friends, and have the greatest time imagineable ... eating some Pasta, the SUNDAY SAUCE, sip some Chianti, chat with your friends and listen to the sounds of Sinatra ... "What could be better?" Not much I tell you.

xSINATRAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa

FRANK at JILLY'S

With daughters TINA & NANCY SINATRA

NEW YORK CITY

Frank Sinatra

SONGS For SWINGING LOVERS

SINATRA SAUCE

The COOKBOOK

MUSIC MEATBALLS & MERRIMENT

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

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SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

AMAZON.com

A platter of SUNDAY SAUCE

aka "GRAVY"

FRANK SINATRA

STRANGERS in The NIGHT

Sunday, December 22, 2024

The Sinatra Sauce Cookbook

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

PASTA - MEATBALLS - LASAGNA

And More ...

AMAZON.com

SINATRA SAUCE “Music Meatballs & Merriment”

Daniel Bellino Zwicke

Sinatra Sauce "Music Metaballs & Merriment" and Living The Good Life. "Like Frank" .. Yes, it's about Frank. That is one Francis Albert Sinatra, the Greatest Singer of The 20th Century, and Icon of American, especially of the Italian-American Enclave in America. Frank Sinatra was many things, first and foremost a Great Italian-American singer, Love & Adored by Millions. Mr. Sinatra was also an actor, citizen, and Entertainer Par Excellence. Yes this book is about those things, Frank Sinatra : the incomparable singer, actor, recording artist, Teen Idol of the 1940s, philanthropist, and Las Vegas & Nightclub Entertainer. He was like no other, Sinatra was one-of-a- kind, and he had a lust for life, “Hanging with Friends,” - sipping cocktails, with good food, and making good times. That's what this book is about, Frank Sinatra, eating (Italian Food), enjoying a cocktail or two, and the company of family and friends. Yes, Frank Sinatra lived life to its fullest. He wouldn't have it any other way, but "His Way."

This book “Inspires” and gives you the tools to live out your Sinatra Dreams. You can make it reality, with recipes of Frank’s Favorite Italian Foods, Pasta, Meatballs, Posillipo, Eggplant Parm and more. Eating, drinking, and having good times, all the time as Frank did. Meals with friends and family. Meals you can cook, with recipes in this book. The info and recipes are all here in Sinatra Sauce. Read it, put on some Sinatra (music), cook, eat, and create memorable times at the table, just like Frank. That’s what this book is about: Sinatra, Family, Friends, and Good Times. “The Best is Yet to Come”

Visit SINATRA SAUCE - The Website @ https://sinatrasauce.com

Author Daniel Bellino Zwicke is a lifelong Sinatra fan. He is a Best Selling author, who lives and writes in New York’s Greenwich Village. Daniel is currently working on several other projects. He has authored : Sunday Sauce, La Tavola, Mangia Italiano, Grandma Bellino’s Cookbook, Segreto Italiano, and Positano The Amalfi Coast - Travel Guide / Cookbook.

Tuesday, March 18, 2014

Italian America Greatest Hits Cookbook Bellino

ITALIAN-AMERICA'S GREATEST HITS COOKBOOK

by Daniel Bellino-Zwicke

Ladies and Gentlmen, here it is! My latest, Italian-Americans Greattest Hits ... It's almost ready and should be out for publication in about 3 months ... As the title implies, the book is a Greatest Hits Book ... The Greatest Hits of Italian-American Food that is !!! The book includes recipes and always stories of Italian-America, the people, the kitchen, the Food, places and all things Italian (Music,Wine and such). Some recipes are previously published from some of my other books (it's a Greatest Hits Album so to speak). With some of these previously published recipes, there are many new ones as well). Maybe you've purchased one or two of my books (Thank You!) and maybe you like the work, the stories, the recipes, and you like to get some of my work as a gift to a loved one, a friend, whoever, you might want to get a copy of this as a compilation of my work. Anyway, look for it, Italian-America's Greatest Hits - Spaghetti Meatballs Sausage & Peppers .... Oh, there's much more .. Favoirte dishes of The Italian-American Table, "You know what they are."

CURRENTLY Available from Daniel Bellino-Zwicke

SUNDAY SAUCE .... Learn How to Make SUNDAY SAUCE alla CLEMENZA and ...

CLICK HERE !

La TAVOLA is NEW YORK ITALIAN

LEARN HOW To Make a NEGRONI and more vital skills of Italian-America ...

CLICK HERE !

THE FEAST of THE 7 FISH

LEARN How to Make It !!!!

with Daniel Bellino-Zwicke 's

The FEAST of THE 7 FISH

CLICK HERE !

Ingredients ?

The NEGRONI

Recipe in La TAVOLA

by Daniel Bellino-Zwicke

INGREDIENTS ?

SUNDAY SAUCE

"GRAVY"

RONZONI

SONO BUONI !!!

PASTA of My CHILDHOOD

FRNAK !!!

SINATRA

MAKE a da SAUCE

alla CLEMENZA

Richard Castellano

Al Pacino

The GODFATHER

CHIANTI !!!

Saturday, March 8, 2014

SINATRA

FRANK !!!

FRANK & AVA

MANGIA BENE !!!

FRANK SAMMY & DEAN

THE RAT PACK

Dean Martin, Sammy Davis Jr.

and

FRANK SINATRA

OUT On The TOWN !!!

Frank Sinatra, Shirley McClain, Dean Martin

PARTY HARDY !!!

CLASSIC SINATRA

YOUNG FRANK

Francis Albert Sinatra

FRANK'S FAVORITE RESTAURANT

PATSY'S

West 56th Street

NEW YORK, NY

SOME of

FRANK'S RECIPES

and FAVORITE FOODS

in SUNDAY SAUCE

When Italian-Americans Cook

by Daniel Bellino-Zwicke

CLICK HERE

For

SUNDAY SAUCE

And

SINATRA

Friday, November 22, 2013

SINATRA JACK DANIELS

FRANK & JACK

"I'm not unmindful of a man's seeming need for faith; I'm for anything that gets you through the night, be it prayer, tranquilizers, or a bottle of Jack Daniel's. But to me religion is a deeply personal thing in which man and God go it alone together, without the witch doctor in the middle."

Frank Sinatra to a Reporter ....

SINATRA

On Stage

With

JACK DANIELS

SAMMY Pours FRANK & DEAN

A JACK DANIELS

DEAN MARTIN, SAMMY DAVIS Jr.

and FRANK SINATRA

THE RAT PACK

Out On The TOWN

SINATRA JACK DANIELS SELECT

FRANK'S FAVORITE ITALIAN COOKBOOKS

Saturday, November 9, 2013

DOLLY SINATRA MARINARA SAUCE RECIPE

Frank & Ava Dining Out in NEW YORK

MARINARA SAUCE alla DOLLY "DOLLY SINATRA"

(Serves 4)

80 ml olive oil 1 chopped onion 3 garlic cloves (crushed) 1 can tomatoes (chopped or crushed with a crusher) 1 tbps tomato concentrated purée 1 tsp oregano Handful chopped basil Half a glass of red wine salt and pepper

Heat the oil in a saucepan and cook the onion until tender. Add the garlic for 2 minutes. Stir in the tomatoes, herbs and purée. Simmer for 30 minutes. In the original recipe there is no wine, but I like the extra taste it gives to the sauce. Instead of putting a lid I cover the saucepan with a sheet of parchment paper – I find this trick makes the sauce perfect in texture.

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RECIPE For DOLLY SINATRA'S

SPAGHETTI SAUCE

SUNDAY SAUCE alla CLEMENZA

SPAGHETTI MEATBALLS

PASTA FAGIOLI

CAPONATA

and More ...

SUNDAY SAUCE ... by Daniel Bellino Zwicke

Monday, September 16, 2013

FRANK SINATRA 'S FAVORITE SPAGHETTI

FRANK & AVA

MANGIA BENE !

FRANK SINATRA'S Favorite

SPAGHETTI with TOMATO SAUCE

Ingredients:

5 Tablespoons olive oil

1 Small Onion, minced

1 28 oz. Can Whole Italian Plum Tomatoes

1/10 teaspoon Peperoncino (Red Pepper Flakes)

1/4 teaspoon salt

1/2 teaspoon dry Basil

1/4 teaspoon dry Oregano

7 cloves Garlic, peeled an left whole

1 lb Imported Italian Spaghetti

Best Quality Pecorino Romano or Parmigiano Reggiano

Cooking Procedures:

1) Put Olive Oil and garlic cloves in a 3 quart or larger pot. Turn flame on to medium heat. Cook garlic for about four minutes until it is lightly browned. Remove garlic from pot and discard.

2) Put whole tomatoes in blender or food processor and blend for two minutes.

3) Add tomatoes and all remaining ingredients to pot. Bring the ingredients up to the boil, then lower flame until sauce is a a low gentle simmer. Cook for 25 minutes, stirring occasionally, scraping bottom of pot to keep sauce from burning.

4) After the sauce has been cooking for about 15 minutes, add Spaghetti to a separate pot of boiling salted water. Cook spaghetti according to directions on spaghetti package.

5) Drain the Spaghetti in a colander. Add spaghetti back to pot it cooked in. Add 1 tablespoon olive oil and mix. Add half the Tomato Sauce and mix.

6) Plate out spaghetti onto four plates. Add a little more tomato sauce on top of already dressed Spaghetti. Serve and pass the Grated Cheesse. Enjoy!

To LEarn How to Make Frank Sinatra's Favorite Spaghetti and Other Great Recipes, See "La TAVOLA" by Daniel Bellino-Zwicke

Available in PAPERBACK and KINDLE for Kindle, Kindle for iPad, Kindle for iPhone, and KINDLE for ANDROID

PATSY'S

NEW YORK
FRANK SINATRA'S

FAVORITE RESTAURANT

Amazon.com Widgets

Saturday, May 4, 2013

SINATRA'S FAVORITE RESTAURANT "PATSY'S 56th STREET NEW YORK"

PATSY'S RESTAURANT

56th STREET,NEW YORK, NY

ROCCO'S RESTAURANT CLOSING .. CARBONE and TORRISI to Take Over ., PRINCE STREET PIZZA OPENS

Prince Street Pizza opens today, where else but on Prince Street in Noho in the former Ray's Pizza. Thee "Original" Ray's Pizza that is. Sad to see it go after all these years, but it had slipped and the counter guys where amongst the worst in the city. You need cordial, upbeat, friendly guys serving up Pizza, and these guys were the opposite in every respect. In other words, "Horrible," which tends to put a damper on what should be a good pizza eating experience.

Yes, I'm sad to see this place go. I hate to see any long established beloved establishment go. Most times you lose a great place and nothing good replaces it. Worst of all, you might get another Bank, CVS, Duane Read, some sort of overpriced clothing boutique, or a dreaded Subway Sandwich Shop. Occasionally they might put in a equally desirable business such as a good cafe or good affordable restaurant (no overpriced Trendite place wanted). In the case of the sad closing of Ray's Pizza on Prince Street, another Pizzeria is opening, Prince Street Pizza. "Let's hope it's good."

In the equally sad case of one of Greenwich Villages last few remaining Old-School Italian Restaurant (VERY SAD), Rocco's on Sullivan Street will be going out of business soon. Fortunately something great will take its place, in all likelihood anyway as the team of Rich Torrisi and Mario Carbone of Torris Italian Specialties fame is taking over the space, and you can be assured these guys with great taste, experience and know-how will not ruin the place. It will probably be even better with the Carbone/Torrisi touch which I like to describe as "Updated Old-School Italian-American." And these guys do a great job. Masters in their trade they are. They have just recently opened their second sucessful project in "Parm" next door to their original spot Torrisi, to booming sucess. The new spot in the former Rocco's on Sullivan Street (Mario Batali's first gig in New York) is sure to do the same. Which is to be wonderful, and a huge success.

Daniel Bellino Zwicke

ITALIAN AMERICAN ... WHAT IS IT?

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

NEW YORK...BLEECKER STREET, GRENWICH VILLAGE'S BEST #1 DOLLAR A SLICE PIZZA ..PERCY"S PIZZA

The latest entry into the DOLLAR a SLICE PIZZA "PERCY'S PIZZA" on Dollar Slice is phenomenal. It's Top Notch and Superior to the likes of JOE'S PIZZA just a mere 200 feet away from this wonderful new establishment.

The Pizza at Percy's is just about absolute perfection. The way real pizza should be, perfect dough that is cooked to crisp perfection with just the right balance of tomato to cheese ratio. This slice is tasty, and at a Dollar a pop, one of New York's greatest culinary deals. And as for the other Buck a Slice guys, they just don't measure up. They're pretty good for a Dollar, but the slice at Percy's is Superior, even up against $2.75 a Slice joints like the famed Joe's Pizza just feet away. Percy's blows them away. They have a couple great Pizzaiolos, one from Sardegna, the other from Cairo of all places. Percy's is a simple unassuming place, that's nice and comfortable and serves up some of the Best Pizza in town, and at a Buck a Pop, you just can't beat it. I Love it, and hope it last.

Daniel Bellino Zwicke

A 1980 Vintage of COL Di'ORCIA BRUNELLO Holds Its Own... Tasty !!!!

Classic Tarry Tobacco nose for such an old wine, 30 years old. The wine was in great shape with a surprisingly dark garnet color with just a little bricking around the edges. Tar and Tobacco pervading in the mouth, still hinting of Violets and a good amount of fruit of particular Alcohol Soaked Cherries. The wine was most enjoyable and a pleasure to drink. It's probably a few years beyond its prime, but should still hold its own for another 5 years or so if you have a bottle that is in as good of shape as this.

Drunk at Southern Wines Grand tasting in conjunction with the Food Network, New York, September 30, 2011.

Daniel Bellino Zwicke

BORDEAUX BLEND from GREVE in CHIANTI Takes TOP PRIZE

Reporting from the Winebow Annual Grand Portfolio Tasting.

As usual a great event of a couple thousand fine wines from around the World. This guy always focuses primarily on the Italians with a few French, Ports, Champagne, and a few others thrown in here and there. The tasting did not disappoint and one big surprise from some friends in Greve, the Fiore Family led by father and famed wine maker Vittorio Fiore, son Jyuri (Vineyard Manager and co/Winemaker), and brother Roberto who was my first Wine-Salesman from Winebow when I had my Bacaro Bar Cichetti back in the late 90's. Well, I spotted Vittorio doing some tasting on his own and started up a little chat. Asking him how his sons Jyuri and Roberto are doing and he said his son Robert whom I haven't seen in years was at the tasting and was manning their table.

So I went over to the table with Vittorio and said hello to Roberto. Of course I tasted their famed Super Tuscan wine Il Carbionone. Awesome as always. I spotted another wine on the table and as I looked at it, it seemed to have a typical Bordeaux labeling to it. But I also noticed the Podere Scalette log on it so I knew it was one of the Fiore wines. After tasting the Il Carbionone I asked Roberto if that was a new wine the had. He said, "Yes it's a special project form Jyuri (brother who is vineyard manager and c0-winemaker along with father Vittorio). Roberto said that Jyuri was a bit tired working with just Sangiovese and wanted to make a Bordeaux Style wine. So the Fiores planted some Cabernet Sauvignon, Merlot, Cabernet Franc, and Petitie Verdot. The wine, called Capogatto is make from equal parts of these 4 grapes. Well, let me tell you. The wine blew my mind. Awesome and perfect in every way. This wine had some nice flavor of all sorts of mixed berries both red and black and was in "Perfect Balance" of Acid, no harsh tannins, fruit flavor and nice medium weight. I loved it and told Roberto and Vittorio with all sincerity. And in the end, after tasting wine for another two hours, it was this wine that won top prize in my book for the best wine of the day, and I would give it a score of 94 on a 100 point scale. Absolutely marvelous.

And speaking of marvelous, I've just to mention the dessert wines of Fausto Maculan, who makes arguably, Italy's best dessert wines of all, and they are his specialty. When I came upon the Maculan table I spotted Fautos's daughter Angela, said hello and asked her if I could try the Brentino which has a special memory for me, as I always remmeber when my cousin Joe and I drank it one night back at the Hotel after a long day of flying from New York to Milano, grabbing a car at the airport and driving to Bardolino to spend the night before heading to Verona and Vinitaly the next day. Anyway, it was Joe's first trip to Vinitaly and our cousin Tony was along with us as well. After we checked into our hotel, we went out for lunch, then went to a nice litle Enoteca where we had a couple glasses of wine with some Salumi and cheese. In Italy, in a wine bar (Enoteca) you can buy bottles of wine to take home as well as consuming in the wine bar. Something you can not do in the states. This place had some really fine wine and Joe bought a bottle of Brentino, along with a bottle of Guado al Tasso, and a bottle of Sassicaia. After lunch and the wine bar, we all went back to the hotel to rest-up before going out to dinner. We had a nice dinner, went to another Enoteca after that and drank a great bottle of Amarone Brigaldara. "Awesome." We then went to some little cocktail lounge and had a couple drinks before heading back to the hotel.

We were back at the hotel for about 25 minutes when I heard a knock on my door. It was cousin Joe with a bottle of Brentino in hand. We popped the cork. We drank the Brentino and chatted about the day and the rest of the trip to come. It was just one of the great unplanned little time that you never forget. We had a great time drinking the Brentino and chatting at a hotel in Bardolino on the beautiful shores of Lake Garda 45 minutes from the Lovely little city of Verona. Just Great! So that's how I go off on a tangent about Brentino and drinking a bottle of the stuff in Bardolino at Lago de Garda.

After tasting the Brentino, which was nice, but could never taste as good as the one in the Valpolicella Classico area of Italy with cousin Joe. "No way!"

So I moved on to the renowned dessert wines of Fausto Maculan. I spot this wine Madoro and ask Angela if it's in the style of Recioto, the celebrated dessert wine of Valpolicella Classico and older brother of Amarone. Angelo said, yes it was in the same style but instead of Corvina, Rondenella, and Molinara, the Maculan "Madoro" is made from 80% Marzemina grapes and 20% Cabernet Sauvignon. I tasted it and absolutely adored it. Near perfection. The wine had a bit of sweetness but not too much. Just the right amount in fact. It was rich and full, and in perfect balanced. I Loved it, and put this in my top 6 wines of the tasting along with the Capogatto from the Fiore's, a tasty Cote de Broilly from Chateau Thivin, Maculan Dindarello, and Maculan Torcoloto. All fabulous, outstanding wines. Wines to get excited about. Anyway, it was on to tasting the Maculan "Dindarello" made from 100% Moscato grapes. The wine was in perfect balance and tasting of Orange Blossoms, Honey, and Apricots. Yummy, to say the least as was the famed Maculan "Torcolato" made from 100% Vespaiola and tasting of Peaches, Honey, and Wild Flowers. Again, ummy and close to perfection. Wow!

by Daniel Bellino Zwicke

PATSY'S and NEW YORK PIZZA

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 NEGRONI

The Negroni! A cocktail most Americans do not know. To bad! It is so fine. Well not many know except among the more Sophisticated of our population. Even just a minute percentage of those who have traveled to its birthplace in Italy will even know of the cocktail. In this country, it is drank more often in the city of New York, a city with a higher "Sophisticate" ratio than most, but still only a few will know of this drink, the Negroni Cocktail.

So what it is it? Well its base is the highly popular aperitif bitter Campari, a Bitter-Sweet aperitif from Torino, Italy. The Negroni made of 1 0z. Cmapari, 1& 1/4 oz. Sweet Vermouth, 3/4 oz. Gin, over ice cubes in a Rocks Glass with a splash of Club Soda on top and garnished with a slice of Orange or Orange peel. Voila! The Negroni! Usually drunk as an aperitif before dinner in the early evening, but just as wonderful anytime of the afternoon, especially Alfresco, or late into the evening for that matter.

by Daniel Bellino Zwicke

ITALIAN FOODIE

Tuesday, October 7, 2025

Sinatra Sauce with Meatballs Recipe

Sunday, December 22, 2024

The Sinatra Sauce Cookbook

Tuesday, March 18, 2014

Italian America Greatest Hits Cookbook Bellino

Saturday, March 8, 2014

SINATRA

Friday, November 22, 2013

SINATRA JACK DANIELS

Saturday, November 9, 2013

DOLLY SINATRA MARINARA SAUCE RECIPE

Monday, September 16, 2013

FRANK SINATRA 'S FAVORITE SPAGHETTI

Saturday, May 4, 2013

SINATRA'S FAVORITE RESTAURANT "PATSY'S 56th STREET NEW YORK"

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CHIANTI

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