Negroni Spagliato Recipe Party

 

The NEGRONI SPAGLIATO Cocktail

The Sbagliato (meaning “mistaken”) was purportedly invented in the 1970s when Milanese bar owner Mirko Stocchetto somehow mistook a bottle of sparkling wine for gin while preparing a Negroni at Bar Basso. Around half a century later, the riff is still a superstar. “It’s remained popular, in my opinion, because it speaks of an era in which it was possible to do a lot with little,” says Nico Scarnera, an Italy-based Campari Academy bartender. The Sbagliato showed bartenders “the perfect ingredients to create a twist on a classic that could become famous: simplicity of the recipe, ease in finding the ingredients all around the world, name that is easy to remember.

NEGRONI SPAGLIAT Recipe for 1 Cocktail :

1 ounce Campari

1 ounce Sweet Vermouth (our preferred brand is Carpano Antico)

1 ounce Proseco

1 half Moon slice of Orange

Ice

Preparation :

The Negroni Spagliato is like the original Negroni, made with 3 ingredients, in 3 equal parts.

Fill a glass with ice (rock glass or wine glass. Add the Campari and Sweet Vermouth to the glass.

Add the Prosecco and stir. Add the Orange slice and serve.

Ingredients for a Negroni Spagliato

Campari, Sweet Vermouth (not pictured)

A Slice of Orange

NEGRONI SPAGLIATO PUNCH for a PARTY

RECIPE :  12 - 15 Cocktails

This is a slight alteration of the origianl recipe of equal parts Campari, Sweet Vermout and Prosecco. It is design for a party. Thus the alterations.

1 cup Campari

1 cup Sweet Vermouth

1 whole bottle Prosecco

ICE

2 large Oranges

1 cup Club Soda (optional)

1/2 cup of fresh Lemon Juice - Optional ( or 1 cup fresh aqueezed Orange Juice)

Cut the ends off of the Oranges. Cut each Orange in half. Cut each half into 4 slices each, for 16 slices.

Fill a glass or Ceramic Pitcher half filled with Ice.

Add the Campari, and the Vermouth and stir.

If using the Lemon Juice, or Orange Juice (oprional), add and stir.

Ad the bottle of Prosecco and stir.

Add the Orange slices, and serve in Rock Glasses or Wine Glasses.

Enjoy !!!

The NEGRONI

NEGRONI COCKTAIL

RECIPE :

1 ounce Campari

1 ounce Sweet Vermouth

1 ounce London Dry Gin (Gordons, Tanqueray or any brand you like)

Ice

Orange Slice

Add ice to a rock glass (full).

Add the Campari, Gin, and Sweeth Vermouth, and stir.

Add the Orange Slice and serve.

Enjoy !!!

The APEROL SPRITZ

The APEROL SPRITZ

A Spritz is a Venetian wine-based cocktail, commonly served as an aperitif in Northeast Italy. It consists of Prosecco, digestive bitters (Aperol) and soda water. The original Spritz Veneziano uses Select as bitters and was created in Venice in 1920. The most popular bitters to use to make an Spritz is Aperol, for the Italian Cocktail known as the Aperol Spritz, which has become insanely popular, and is now one of the most popular of all cocktails, all around the World.

APEROL SPRITZ Recipe :

1 ounc Aperol

3 ounces Prosecco

a Splash of Club Soda

Slice of Orange

ICE

Using a wine glass, fill half full with Ice.

Add the Aperol, then the Prosecco, and a splash (to your taste) of Club Soda. Stir.

Add a slice of Orange and serve.

ENJOY !!!

READ ABOUT THE APEROL SPRITZ

NEGRONI COCKTAILS & The AMALFI COAST

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

Daniel Bellino Zwicke

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The ROLLING STONES

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TEE SHIRT

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HOTELS WORLDWIDE

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Gnocchi Recipe w Pork Rib Ragu

 

MARIELLA

And Her GNOCCHI w / PORK RIB RAGU

RECIPE

Homemade GNOCCHI

With PORK RIB RAGU

RECIPE

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Mariella is a PASTA GRANNY. Gnocchi with PORK RIB RAGU is Delicious. "Love it"

#Rome  #Italy

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Best Italian Cookbook of The Year Amazon

 

SUNDAY SAUCE

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"BEST BOOKS of The YEAR"

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SUNDAY SAUCE

"BEST BOOKS of The YEAR"

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Street Food Bari Italy

 

FOCACCIA PUGLIESE

aka BARESE

BARI, ITALY

STREET FOOD TOUR

BARI

PUGLIA

PANIFICIO FIORE

BARI

ORECCHIETTE

Strada Basso

BARIVECCHIA

BARI

DANNY EATS ORECCHIETTE

BARIVECCHIA,  BARI  - ITALY

NUNZIA  "The ORECCHIETT QUEEN" of BARI

Warch Nunzia make Orecchiette on the Strada di Orecchiette

BARIVECCHIA,  BARI  - ITALY

Then Nunzia invites Italian Cookbook author Daniel Bellino Zwicke (NY) inside for

a plate of her famous Orecchiette with Ragu Barese

GRANDMA BELLINO'S COOKBOOK

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STREET FOOD

BARIVECCHIA

BARI

Bar Pitti Family Friends Dinner NYC

 

BAR PITTI

Joe Macari, Eddie Macari, Dakota, Tommy Macari

Chris, Terik, Michele, Daniel Bellino Zwicke

Another dinner at Bar Pitti. There have been many over the years, both lunch and dinner, it's always a good time at Bar Pitti, a restaurant that makes some of the best Italian food in New York.

Cousin Joe gave me a call on Sunday saying he wanted to have a dinner at Bar Pitti this week. A great idea, as always. So Wednesday roll around and Joe calls me, and tell me they are on their way (Joe and Tommy).

A couple hours later, they call and tell me to meet them at Houston and Macdougal. It's Ash Wednesday and I was inside Saint Anthony's Church on Sullivan Street, so I was two minutes away. So I go over to Houston and Macdougal and I see Joe inside a Black Landrover. Joe says, "Tommy's inside (Song Napule Pizza), getting a Pizza." Cool. We wait in the SUV. Tommy caomes back with a nice Pizza Margherita. We're starting the day off right.

Pizza Margherita

Song Napule Pizzeria

I've been going to Sogno Toscano for the past 3 months and posting pictures on Instagram, so Tommy and Eddie have been wanting to go there, so before our dinner at Bar Pitti, we're head over there to drink a little wine and have some Salumi. It's myself, Tommy and Joe, and Terik and Tommy's friend Dakota meet up with us a bit later. We get a nice bottle of Sardinian Vermentino. 

Tommy orders a plate of Salumi and Cheese. Joe's looking at all the food products (Tarrali, Olive Oil, Pasta and assorted Italian Food Products) on the shelves, and says, "I gotta get a bag of some of this stuff." We drink the wine. It's really good. Everyone loves the place, the vibe, the workers, the Salumi, Formaggio, and everything about the place. It's really a nice little Italian Wine Bar / Salumeria, and they are doing well. Bravo.

Sogno Toscano

Perry Street, NY NY

A Glass of CHIANTI

SOGNO TOSCANO

GREENWICH VILLAGE

We had a great time at Sogno Toscano. We finsih up and head over to Bar Pitti.

Inside BAR PITTI

We get to Bar Pitti, and are warmly welcomed by Roberto, Enzo, and the guys.

Giovanni comes over and gives us the warmest welcome imaginiable. He hasn't seen Joe, Tommy, and Eddie in a while, and we're all hugs, and happy to see one another. We chat a few minutes and Giovanni puts down two bottles of Solaia, and says, "This is for you guys," My cousin Joe, says "No, you can't do this," but Giovanni won't take no for an answer, and says, "No baby, this is on me. It's from my own personal collection." I tell you, two bottles of Solaia 2017 is quite a nice gift. Giovanni says, "You guys never let us pay for the Pizza. This is on me." And so we drink the Solaia, and it's damn good. I Love it. Waht's not to love. If you know Soalai, you know what I'm talking about.

Michele comes in, and a few minutes later, Cousin Eddie arrives. We drink the wine, and are having quite a nice time, chit-chatting, and sipping on Solaia. We take quite a little while before we order some food, but when we do, it's serious.

"A Gift From GIOVANNI"

2 Bottles SOLAIA 2017

Excellent Wine

We finally get around to ordering, and we get Eggpkant Parmigiano, Meatballs,

Sauteed Spinach, and Shrimp. It's all good, especially the Melanzane Parmigiano, which is the best in town. I really love the way they make the Eggpalnt here. It is spot on and as good as can be.

We then had a pasta course of Spagehtti Vongole (Clam Sauce), Tortelloni that were quite tasty, and an awesome plate of Paparadelle with Duck Ragu. "Outstanding."

FONTALLORO

And PAPARADELLE w/ DUCK RAGU

We order our main courses. I get the Bolito di Manza. It's boiled beef, and for those of you who do not know, it taste much better than it sounds. It's Beef Short Ribs and it's tasty and succulent. Joe got the Oxtails (Coda di Vaccinara), and iI was a lucky recipient of one of his Oxtails. Along with the Calves Liver, these two dishes (Bolito & Oxtails) are the dishes I get most, whenever I eat at Bar Pitti, a place I started going to with my ex-girlfriend Dante when the place first opened. I was one of their first customers. My girlfriend and I discovered it, ans started eating there every week. We told my friends John O', Michael, and Jorge about it, and we all started having lunch there (or Lanza's) every Saturday for lunch, befroe we all went into work at Les Halles's at night. Good times.

Well, back to our dinner last night. Everything was great. We all got to chat a lot and Michele was telling some great stories, including when her and Giovanni got married in Greve, at Vicchomaggio, an Italian Wine Estate that makes Chianti in the town of Greve.

We got some Panacotta for dessert, and Robero brought us all some Passito di Pantelleria Italian dessert wine on the house.

Yes, it was quite a nice night, and we were all happy to get together.

Basta and Ciao for now.

...... Daniele

Thursday, March 3, 2022

Daniel Bellino Zwicke

POSITANO The AMALFI  COAST

TRAVEL GUDIE / COOKBOOK

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Tucci Can Not Make a Proper Negroni

 

STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI

Yes it's true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.

I was horrified when I was looking in Tucci's latest book and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. "oh my God, I can't beleive it, totally wrong Stanley. The proportions are totally wrong and would make a "Horrible Negroni, and one I'd never ever want to drink." and I've been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.

How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn't know how to make one. This is horrifying ! Really Stanley? How can you do it. 

I've written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I've stated, I've been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy.  My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence.  I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that's what I was going to get. So when the waiter came back, I said, " Un Negroni pro favore." The waiter nodded and, replied, "Prego." A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that's pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni's. There were a few. The well traveled, but nothing like today. It really doesn't make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do" That's the way it is. They're still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don't have Stanely Tucci make one for me. "Yuuk! Not very good. Not a Negrone (the way Stanely makes them). 

Sorry Stanley, but you got it all wrong.

... to be Continued ...

DBZ

HOW to MAKE a PROPER NEGRONI

1 ounce Campari

1 ounce Sweet Vermouth

1 ounce Gin

ICE

1 fresh slice of Orange

Preparation :

Fill a rock glass with ice.

Add the Campari, Sweet Vermouth, and Gin. 

Stir.

Add a slice of Orange, and serve.

NOTE :  You can change the proportions a little. Just don't change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci's recipe. "It's all wrong. Way too much Gin."

If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you'll change the make-up too much.

Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.

Bitters : Campari

Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.

GIN :  Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon's, Tanqueray, and Hendrick's.

Final Note : Negroni's can be made straight-up, or on the rocks, however, 95% of the time, they are                         served on the rocks. 

NEGRONI

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

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Sicilian Sun Dried Tomato Astrattu

 

MARIA

ANd her ASTRATTU

"Sicilian Tomato Paste"

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"ASTRATTU"

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