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La TAVOLA

Read About Italian-American New York in Daniel Bellino-Zwicke 's

La TAVOLA -  ITALIAN-AMERICAN NEW YORKERS ADVENTURES

of The TABLE  "La TAVOLA"

Ever Dream of taking a Wonderful Journey? A Journey through Italian-American New York and Italian America., complete with pots of Sunday Sauce, Ethereal Bolognese Sauce, Platters of Antipasto, Perfect Espresso, with trays of Cannoli and Sfogiatelle. Do you Dream of one day Eating the famed Christmas Eve, "Feast of the 7 Fish" or crave a perfect plate of Spaghetti Carbonara? Do you have visions of the Amalfi Coast of Lemoncello, Fiano, and a flawless Plate of Linguine al Vongole. Would you like to know how to throw the perfect Italian Dinner Party, complete with Antipasti, Pasta, Chianti, and Dolce, while the sounds of Frank (Sinatra) and Dino play along? Do you want to know which are the best; Italian Restaurants, Caffes, Pastry Shops, and Pork Stores. Would you like to know how to make the Perfect "Negroni" or pick out the perfect Italian Wine and how to make a textbook Bolognese? Where to go in Italy and what to see? If you'd like to live these things, or just read about them vicariously, then take the journey, the Beautifully Wondrous Journey of La Tavola. Eat as Al Pacino, Jake LaMotta, Sinatra, and Dino had eaten over the years. La Tavola is part Cookbook, Guide-Book. Some have said it's like a Italian-American New York version of a YEAR in PROVENCE, but with Italian Food in New York, and with Italian-Americans instead of French Food, people, and places? LA TAVOLA entertains and Inspires with stories, antidotes, and recipes of Sunday Sauce (Gravy), Sausage & Peppers, Meatball Parms, and the "FEAST of The 7 FISH" Then MANGIA BENE! Italian-American New Yorker's Adventures of the Table. With 30 Wonderful Bellino Family Recipes.



                       

                                                   SUNDAY SAUCE

                                   WHEN ITALIAN-AMERICANS COOK

                                            by Daniel Bellino-Zwicke

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THE FEAST of THE 7 FISH

ITALIAN CHRISTMAS

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An ITALIAN AMERICAN FAMILY

The BELLINO'S

Philipo, Lucia, Tony, Josephina

Lodi, New Jersey

Earl 1930's

SUNDAY SAUCE CLEMENZA STYLE

Hey, come over here, kid, learn something. You never know, you might have to cook for twenty guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh?... And a little bit o' wine. An' a little bit o' sugar, and that's my trick.

-Clemenza teaching Michael to cook. The Godfather, Part I.

Clemenza (Richard Castellano) teaching Michael (Al Pacino) how to cook his 

SUNDAY SAUCE alla Clemenza's.  The Godfather, Part I.

RECIPE for SUNDAY SAUCE alla CLEMENZA can be Found in 

Daniel Bellino's new book "La TAVOLA" ITALIAN-AMERICAN

ADVENTURES of THE TABLE

Filled with wonderful stories and Recipes of "SUNDAY SAUCE"  Meatballs, Sausage and Peppers, Sugo di Pomodoro, Italian Wedding Soup (served at Connie Corleone's Wedding) and more ...

CLICK HERE !

SUNDAY SAUCE .....an ITALIAN-AMERICAN WAY of LIFE

SUNDAY SAUCE





One of the great traditions of the Italian American enclave in the U.S. is the ritual of Sunday afternoon when the entire family gets together for Mama’s or Nona’s famed “Sunday Sauce.” What is it? Well there are a number of variations on the theme. Most Sunday Sauce’s are made with Italian Sausage, Braciola, and Meatballs. Some people make theirs with pork ribs, beef neck, and possibly chicken thighs and backs. These meats are slowly simmered for several hours with tomato, minced onions, garlic, celery, and carrots. I generally like to make my Sunday Sauce with sausage, meatballs, and pork ribs. Other times I’ll make it with sausage, ribs, and braciola. An old tradition in some families is that mother or grandma would start the sauce early on a Sunday morning, get it simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to church, the sauce slowly simmers and when you get back home, the sauce is ready.
The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciola. My memories are vivid watching my mother stuffing the braciola with garlic,
parsley, Pecorino, and pignoli nuts, then sewing up the bundles with a needle and thread so they would hold together while simmering in the gravy (many families all over the New York and around the country simply call Sunday Sauce “Gravy”). Another fond memory was helping my mother roll and shape the meatballs.
As for me, my Sunday Sauce will vary depending on my mood. One thing I love to do when making the sauce is the addition of pork spare ribs, which not to many people use, I love it.
Whenever people eat my sauce, they go nuts for the ribs and some are surprised cause they might never have had them in a sauce before. They didn’t know that you could use pork spareribs. The ribs are traditional with some but not everybody. It is quite a shame for those who don’t add the ribs because they give the sauce some wonderful flavor and they are incredibly delicious to eat after braising in the sauce for a couple of hours. Whenever I make the sauce and I’m dishing it out to friends and family, I always make sure that I have my fare share of the ribs. Pork ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty. They are far beyond compare. “They are Out-of-this-World!!!” The friends, one-by-one, go nuts for them. “Yes they are most than tasty!”
And what to serve with the Sunday Sauce you ask? It should be a short macaroni; rigatoni, ziti, or gnocchi are best.
The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a beautiful thing. If you mention the term Sunday Sauce to any number of millions of Italian-Americans, the wheels start turning in their heads. Thoughts of how tasty it is, all the different components; the meatballs, sausages, braciola, (maybe ribs, beef or pork neck), the pasta, and the gravy itself.
They think about sitting at the table with friends and or family, people they love. They think about the antipasti that will start the meal and about some good Italian Wine, maybe a nice Chianti. They think about the warmth in the air, loved ones, Dino, Sinatra, and of course, the
Sunday Sauce itself. “It’s a beautiful thing!!!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together soon. “Sunday Sauce, it brings people together,” in a most delightful way.

"SUNDAY SAUCE" is excerpted from Daniel Bellino Zwicke's
upcoming book "La Tavola"

TRE BICCHERIERI TASTING 2012 NEW YORK

Yes Italian Wine mavens. It's that time of the year again. Wow, another year gone by. It's the 2012 Tre Bicchieri Tasting New York, the years most prestigious Italian Wine Event of all. It is this friday February 17 at the Metropolitan Pavillion on West 18th Street and if you don't have an invite or in, forget about getting in. Security is tight at this one, sponsored by Gambero Rosso the Wine Spectator/Robert Parker of Italy and Italian Food and Wine all rolled into one. What is 
Tre Biccieri? Well first off it translates to Three Glasses., and this is the system for rating the top wines in Italy by the famed Gambero Rosso Tre Bicchieri Italian Wine Guide compile and published each year by Gamabero Rosso Publications. Italy's top wines are here. Gambero Rosso rates the wines on a 1, 2, and 3 glass system as opposed to others like Robert Parker and WIne Spectator which uses a 100 Point System. So at the Tre Bicchieri Tasting, all of the Tre Bicchieri (3 Glass Wines) Wines will be on hand.
   For an Italian Wine Guy like me, this is my favorite event of the year and although I love and enjoy all the great wines, it's actually more of a social event for me. I get to see my many friends from Italy, winemakers, but mostly the proprietors of the many wine estates on hand. It's just great! 
   Needless to say there are going to be many great wines on hand including; Sassicaia 2008, Turiga 2007, Donnafugat "Ben Rye" 2009 from good friend Antonio Rallo, Barolo "Monfortino" Riserva 2004 from Giacomo Conterno (Considered by many Thee Top Dog of All Barolo), Vietti Barolo Villero Riserva 2004, Mastroberadino Taurasi Radici 2007,

 Rosso del Conte Tasc d'Almerita 2007 from good friend Conte Giuseppe Tasca, Masi Amrone "Vaio" 2006, Planeta's "Plumbago" (Nero d'Avola), and many more. To many to mention here. Yes a lot of great wines, looking forward to tasting as many as I can, but even more so, seeing the many friends who make these wines, especially, Francesca Planeta, Sebastiano Rosa of Sassicaia fame, Merielisa Allegrini, Antonio Rallo, Giampaulo Venical with his great Sauvignon Blanc "Ronco de Mele," Rafaella Bologna with her renowned Barbera "Bricco dell' Uccellone 2009 and many more.As always, this is going to be a great event, Great Wines and Great Friends from the whole of Thee Italian Peninsular. Can't wait!




by Daniel Bellino Zwicke

ITALIAN WINE MASTERS BRUNELLO CHIANTI TASTING

Well, I went to the Italian Wine Masters Tasting at The Metropolitan Pavilion (New York, NY) yesterday. The Italian Wine Masters Tasting, better known to New York Italian Wine Guys like myself, as the Brunello Tasting, for this is thee Brunello Tasting of the year and second most important of the year after the Tre Biccheri next week. "The Brunello Tasting. Once Upon a time, not too long ago there was a tasting soley of Brunello. The past 3 years has seen the Brunello Tasting paired up with Chianti and Vino Nobile. Sadly this has brought the prominance and overall quality of Thee Brunello Tasting, way down. Not that I'm against drinking Vino Nobile, Prosecco, and Chianti which is now tagged on to The Brunello Tasting, no, but I can drink these wonderful wines at another tasting. And I do. With the Brunello's coupled with these other wines, instead of getting about 150 Brunello producers, you get just 38. Thirty-Eight
      Great Brunello's of the day were: one of my All-Time Favorites, Fattori Barbi Brunello Riserva 2006 "Awesome," the Brunello Castelgiocondo 2007 from friend Marchese Lamberto Frescobaldi of The Nobel Florentine family The Frescobaldi's, This wine was quite tasty, also from the Frescobaldi Family their Brunello Di Montalcino "Luce della Vite" 2007 is absolutely "Superb,"
    The Conti Cinzano who owns the Col D'Orcia Estate in Montalcino had the most amazing line-up of the day as he brought a Vertical of multi vintages of Brunello of which the Brunello Poggio Vento Riserva 1995 won my prize of Most outstanding Brunello of the day. Absolutely "Amazing" and I didn't want to put my glass down after taking three wonderful mouthfuls. Outstanding! Thank You for the special treat oh Conti. And I msut point out that this was a special tasting from the Count Cinzano as this was the release of the 2007 Brunello's and 2006 Riserva counterparts, the 1995 Brunello Poggio Vento was outside the box of the tasting. Of the released date Brunello's the Frescobaldi CastelGiacondo Brunello 2007 gets my vote for Best Normale and top Prize riserva goes to Fattoria Barbi for their Riserva 2006.
  A lot of lovely wines on the day, and looking forward to next year as i received some inside information yesterday that The Brunello tasting is going back to the format it is best at at most loved for, solely Brunello.



Daniel Bellino Zwicke

CONTI CINZANO

with HIS

BRUNELLO POGGIO VENTO

RISERVA 1995

photo Daniel Bellino Zwicke

MARRONETO BRUNELLO

and ROSSO Di MONTALCINO 2010

The ROSSO'S Were DAM GOOD Too !!

2007 VINTAGE BRUNELLO TASTING and GIANTS SUPER BOWL VICTORY PARADE ..All in ONE DAY !

Italian Wine Masters "Brunello Tasting" in New York today, February 7, 2012. Today we get to taste one of the greatest Brunello Vintages ever, the 2007 Brunello di Montalcino's are being released and shown at The Italian Masters Tasting in New York. The may very well be one of the greatest tastings ever, with those of us fortunate enough to be at this tasting, we will be drinking the great 2007 Brunello along with the Brunello Riserva's 2006 which are also released and shown today. Wow! And if that wasn't enough we will also be tasting Vino Nobile and some wonderful iconic Chianti as well. That's a lot of Sangiovese. This guys favorite grape. And what's more,
The New York Giants just won their Fourth Super Bowl Victory and are having a Victory
Ticker-Tape Parade in Lower Manhattan at The Canyon of Heroes as we speak. Excuse me, Write.
   What a day in New York.
      Well, heading up to the Brunello Tasting in about an hour. Will report back tomorrow.



Daniel Bellino Zwicke

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