ANINNA Makes PASTA
"SAGNE"
PORK RIB RAGU
ANNINA Makes HOMEMADE PASTA
With PORK RAGU
FAVORITE ITALIAN DISHES
And SECRET RECIPES
PORK RIB RAGU
SALSA SEGRETO & MORE ...
Homemade "SAGNE PASTA PUGLIESE"
With PORK RIB RAGU
"Yumm" !!!
Thursday, August 21, 2025
Monday, August 18, 2025
TONY BOURDAIN Eats Pasta
TONY EATS PASTA
CACIO PEPE in ROME
ITALY
"TONY EATS PASTA"
CACIO E PEPE at ROMA SPARITA
ROME, ITALY
Get a FINE ART PRINT of TONY EATING PASTA
From FINE ART AMERICA
TONY EATS PASTA
"Tony Eats Pasta" is a wonderful art piece designed by the artist Bellino.
The artist Bellino painted a beautiful painting of the late great Anthony Bourdain, doing what he loved doing best, Eating The World. Here we find Tony eating his favorite of all pasta dishes, Cacio Pepe in Rome, at Roma Sparita Restaurant, ROME Italy. It's no secret Bourdain loved eating pasta, and that his favorite was Cacio Pepe, a famous pasta dish of Rome. Anthony Bourdain, wished he was, at least part Italian. He said it all the time. And wished for his very own Italian Nonna. Anthony Loved Italians, Italy, the food, the people, and Italian Culture in general, whether it was in Italy, or with Italian-Americans eating their favorite dish of all, Sunday Sauce (aka Gravy), Tony wanted to be Italian, and he even married an Italian woman, his 2nd wife Ottavia Busia, of Sardegna, Italy.
Anyway, we just love this awesome piece by Bellino, who created this Limited Edition Art-Piece from his original painting he made of Anthony eating Cacio Pepe pasta in Rome.
If you are a fan of Tony's, you are absolutely sure to just love this piece, of Tony. This is a limited edition run, so get your awesome "Tony Eats Pasta" art today !
GIFT IDEAS : Christmas, Birthday GIFTS and all occasions.
TONY'S FAVORITE
ITALIAN PASTA COOKBOOK
SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK
And That's What TONY WANTED to BE
ITALIAN
GET TONY'S FAVORITE ITALIAN RECIPES
SUNDAY SAUCE
Daniel Bellino "Z"
"Come here kid, lem-me show you something.You never know when you're gonna have to cook for 20 guys some day." Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola's The Godfather. It's one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making "Gravy" aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza's Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio's Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. Cook Sinatra's Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke.
This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE "When Italian-Americans Eat".Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza's Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke's Best Selling Cookbook (2 Years Amazon Kindle)
SUNDAY SAUCE includes; Frank Sinatra Sunday Sauce, Dolly Sinatra's Spaghetti Meatballs, Joe DiMaggio 's mom's Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese's GOODFELLAS - starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). .
SUNDAY SAUCE With SAUSAGE, MEATBALLS, BRACIOLE for PASTA..
Editorial Reviews :
Review :Great Recipes & Stories of Italian-America .... I didn't know what to expect before I loaded this on to my Kindle and started reading. The premise of the book is a set of Italian recipes with each one accompanied by a story. This is the first of its kind that I've ever read or even heard of, so I thought I'd give it a chance and wasn't disappointed after finishing it a few days ago.
Daniel does a great job of creating the recipes and making sure that each one feels authentic and taste wonderful. All of the stories with each recipe is also well done and does a great job of connecting the food to the story. It's hard to figure out which one is more enjoyable. The story side or the recipe side of this novel, but I had to chose it would be the recipe side of the novel as the recipes are truly great and highlight Italian cuisine.If you're looking for a great cook book to give you some great Italian dishes to try out all courses, with a few stories to read while your food is cooking, then this is definitely the book you've been looking for. As it does a splendid job of creating wonderful, quality meals..Buy This One ...
This is The Best Italian Cookbook Ever !Authentic Italian Cooking ... Many of the recipes are very close to those, my grandmother,who was from Sicily, made. These recipes are very good. My only critique is that the book could be edited better, but the recipes are very good. Buy the book if you want authentic italian recipes.From the AuthorI'd like to thank everyone who has obtained anyone of my books and for your many kind words about some of the joys the recipes and stories within have pleased you. It's truly an honor for me for each and every book that anyone obtains of mine and I thank each and everyone of you. A special thanks to those who have said Sunday Sauce is The Best Italian Cookbook Ever.
Sincerely,Daniel.
For a 2 Year Period between 2014 to 2016 the Kindle Edition of SUNDAY SAUCE was # 1 BEST SELLER of ITALIAN COOKBOOKS on AMAZON KINDLE longer than any other cookbook.
ROMAN PASTA RECIPES
CACIO PEPE - AMATRICIANA
CARBONARA & MORE
Saturday, August 16, 2025
Sandwiches
"Me & My MUFFULETTA"
CENTRAL GROCERY
NEW ORLEANS, LA
2008
Lunch at GALTOIRE'S
A BOWL of GUMBO
NEW ORLEANS
"Me & My BEIGNET"
CAFE du MONDE
NEW ORLEANS
A SANDWICH CUBANO
A BRIEF HISTORY of The CUBAN SANDWICH
Originally known as the mixto or mixed sandwich, the Cuban sandwich was introduced to Florida by cigar laborers arriving from Cuba at the beginning of the 20th century. The dish consists of lengthwise sliced Cuban bread, roasted pork, glazed ham, Swiss cheese, thin slices of dill pickles, and, according to some sources, mustard. When assembled, the sandwich needs to be pressed in la plancha, a sandwich press similar to a panini press, but without ridged surfaces. An important ingredient of the sandwich is the crusty Cuban bread, which is traditionally baked with palmetto leaves inserted along the top of the loaf, creating the recognizable split crust. Palmetto leaves allow the bread to expand during baking, the same as slashes do on other kinds of bread dough. The leaves do not influence the flavor of the bread; they are used simply for creating the signature crusty ridge. Key West and Tampa, the two big cigar factory areas which housed many foreign workers, including the Cubans, have different versions of the sandwich. In Tampa, besides the ingredients mentioned above, they also add Genoa salami, whereas, in Key West, the dish always includes lettuce and tomato.
The first versions of the dish were supposedly made around the year 1500 by the Taíno tribe in Cuba, with casabe bread, made from yucca. Two thin, crunchy slices of bread were filled with fish and bird meat. With the arrival of the Europeans, the natives started to incorporate pork and ham into their diet and replaced crunchy and hard casabe with a doughy, bread-like alternative. By the 1930s, the mixto was regularly found in the cafeterias of Cuba and was well-liked by sugar mill employees. Since the Cuban cigar manufacturers moved their business to Florida in the late 19th century, the Cubans often traveled to Florida for employment. The oldest written notices of the sandwich, as it is known today, can be found in the descriptions of workers' cafes in Ybor City and near West Tampa at the turn of the century. The Cuban sandwich, or Cubano, was a workingman's lunch for the workers employed in the cigar industry. Some mention that the workers brought their sandwiches from home, secured by toothpicks, while others claim the sandwiches were sold on-site for 15 cents apiece. At some point in time, Genoa salami was added to the sandwich, influenced by the Italians. By the 1960s, the dish spread to Miami.
RECIPE
INGREDIENTS :
ROASTED PORK
3 cloves garlic
1 teaspoon salt
1 tablespoon dried oregano
1 cup minced onion
1 cup sour orange juice
½ cup Spanish olive oil
1 (2-pound) boneless center-cut pork loin roast
CUBAN SANDWICH
4 Cuban breads
butter, softened
dill pickles, sliced
1 pound thinly sliced roasted Cuban pork
1 pound thinly-sliced good quality ham
½ thinly sliced mild Swiss cheese
yellow mustard
- Step 1For the marinade, mash the garlic and salt in a pestle and mortar. Put the mashed mixture in a small bowl and add onion, oregano, and the sour orange juice. Mix altogether. Add the mash to a saucepan in which you've heated some oil. Stir well. Turn off the heat and set aside.Step 2Pour the majority of the marinade over the pork, which you've pierced thoroughly using a knife or a fork. Cover and refrigerate for 2-3 hours.Step 3Place the meat on a rack in a roasting pan into a preheated oven (325 degrees). Drizzle the pork with the remaining marinade. Roast until completely cooked, about 20 minutes per pound (until the meat thermometer registers 160 degrees). Grease the meat occasionally with cooking juices. When cooked, let the pork rest for at least 20 minutes before cutting it to thin slices.Step 4Bring the leftover pan juices to a boil and simmer until the liquid is reduced by half. Use this juice to moisten the meat in the sandwiches.Step 5Divide the bread into four 8-inched sections and slice them in half horizontally. Spread the butter on each side of the halves then stuff the sandwiches in the following order: pickles, roasted pork, ham, and cheese. Add mustard if desired.Step 6In a preheated pancake griddle or a frying pan coated with cooking spray, press sandwiches, one by one, using a heavy iron skillet or a bacon press - the aim is to flatten the bread to a third of its original size. Grill until the cheese melts and the bread becomes golden in color (about 2 to 3 minutes on each side). Repeat the process for all the sandwiches. Before serving, slice each sandwich diagonally in half.
AMERICA'S FAVORITE FOODS
And SECRET RECIPES
SANDWICHES - BURGERS
BURRITOS - TACOS
SOUPS - EGGS
And More ...
HISTORY of The CUBAN SANDWICH
SANDWICH CUBANO
HISTORY of This GREAT SANDWICH
TAMPA, FLORIDA
La SEGUNDA BAKERY
102 YEARS OLD
TAMPA, FLORIDA
VIDEO
HOW to MAKE a CUBAN SANDWICH
SANDWICH CUBANO
RECIPE
VIDEO
HOW to MAKE a SANDWICH CUBANO
APERO SALAMI SLICER
"WATCH VIDEO BELOW"
Paulie : “Hey you STUPID JERK !”
CAPICOLA
aka "GABAGOOL"
BROOKLYN ITALIAN "SLANG" for CAPICOLA
This is part of a scene in Francis Ford Coppola’s famed Italian-American mob-movie The Godfather. The scene is during Connie Corleone’s Wedding to Carlo. Paulie and Mob Guy-1 are assigned by Sonny to be guarding the outside of the Corleone Compound from any unwanted intruders (FBI, rival gangs, anybody).
Mob Guy # 1 got a couple of Gabagool Sandwiches from one of the cooks preparing the Wedding Banquet for Connie and Don Corleone’s guests at Connie’s Wedding. Paulie and Guy # 1 can’t eat with the guest, but they are hungry. “Hey they’re Italian-American!” And Gabagool will definitely fit the bill. Gabagool, aka Gabagul, or similar, is an Italian Salumi pork-product made from the neck-meat of a pig. There are several variations of the name, including; Capicola (most common), Ham Capicola, Coppa, Capocollo, and Capicollo.
“Gabagool” is slang for Capicola? It is not “slang” but Neapolitan dialect that many Italian-Americans use for Capicola, including Tony Sopranos and those real-life guys who don Big Pinky
Rings.
A Gabagool Sandwich
So you wanna make a Gabagool. The preferred sandwich is on Italian Bread or a hero-roll from a great Bread Baker like, Parisi Bakers in New York’s Little Italy. Then you gotta get the Gabagool! You get yourself top-quality Capicola from your favorite Pork Store, Satriale’s if you’re in North Jersey, at Di Palo’s in Little Italy, or Faicco’s if you’re downtown New York and Greenwich Village or at their Brooklyn outpost. You’re gonna want Provolone or Mozz, I prefer Provolone. Get some peppers, Hot Cherry Peppers like Tony, Paulie, and Silvio, or as others like myself, with Roast Sweet Peppers. That’s all you need. To make a Gabagool Sub, you need a good sub roll or crusty Italian-Bread, and Gabagool (Capicola) of course, thin sliced Provolone, and either, Genoa Salami, Mortadella, Prosciutto (Proshoot), or Sopressata if you like. Put the Gabagool, Provolone and any other if any Salumi product on the bottom half of your bread, top with shredded Iceberg Lettuce, add a slice of ripe Tomato, then thin sliced Red Onion, and sprinkle on Salt, Black Pepper, Oregano, Olive Oil, and Red Wine Vinegar and “you’re set!” Set if you don’t want it “Hot.” If you do? Then again, get yourself some Hot Italian Cherry Peppers and throw them. That’s a Gabagool Sub.
If you want just a Gabagool and not a Sub, get a nice smaller roll, some roast red sweet peppers (or Hot), the Capicola, and sliced Provolone. Pile everything on between the bread, and Voila, you’ve got a Gabagool, just like Tony.
Excerpted From SUNDAY SAUCE by Daniel Bellino Zwicke ... Available on AMAZON.com
PS … For a great Gabagool Sandwich in New York, go to either Parisi’s Italian Deli in Little Italy, or Faicco’s Italian Specialties (Pork Store) on Bleecker Street in Greenwich Village, for the best Italian Sandwiches on God’s Good Earth!
Mangia Bene, Mangia la Gabagool!
Parisi Deli Bakery
"GET a GABAGOOL"
GET A GABAGOOL !!!
Learn How to Make a GABAGOOL
in SUNDAY SAUCE
by Daniel Bellino-Zwicke
SUNDAY SAUCE
APERO SOLAMI SLICER
WATCH The VIDEO
APERO SALAMI SLICER
TUNA SALAD SANDWICH
RECIPE
NEW YORK DELI TUNA SALAD
For TUNA SANDWICHES
CLASSIC TUNA MELT SANDWICH
Video Recipe
TUNA SALAD SANDWICH
TRY The DUDES RECIPE
The BIG LEBOWSKI
aka GOT ANY KAHLUA ?
COLLECTED RECIPES of The DUDE
TACOS BURRITOS BURGERS
MEATLOAF - TUNA SALAD
PRIZE WINNING CHILI & MORE
ELVIS BBQ SAUCE
And MORE ...
BBQ SAUCE RECIPES
CHILI SOUPS MEATLOAF
TACOS BURRITOS
BURGERS STEAKS
And MUCH MORE !!!
ELIVS BBQ SAUCE
RECIPE
Ingredients :
1/2 cup Vinegar
Juice from half a Lemon
1 Tablespoon Dry Mustard
1 Tablespoon Chili Powder
1 - 28 ounce can Tomato Puree
2 cups Tomato KETCHUP
2 tablespoons Brown Sugar
3 tablespoons Honey
1 tablespoon Soy Sauce
tablespoon Pickleing Spice (optional)
1 tablespoon groudn Black Pepper
1 tablespoon Salt
1 tablespoon Tabasco or your favorite Hot Sauce
Mix everything together in a pot and cook on low heat for 30 minutes.
Slather on Chicken or Ribs and cook for an Elvis Barbecue Feast.
Wednesday, July 9, 2025
Pacino Pasta
AL PACINO
"His FAVORITE PASTA"
SPAGHETTI AGLI OLIO
The One DISH AL PACINO CAN'T REFUSE
Al Pacino is a Big Fan of a Pasta Dish called Spaghetti Aglio Olio. It’s a Neapolitan dish that features spaghetti noodles, good olive oil, lots of garlic and red pepper flakes for a spicy kick. It goes without saying the pasta dish and the Scarface star have been linked together a lot in recent history.
In 2015, New York’s iconic Serafina restaurant posted on Twitter that they “Love” Pacino, noting how they have a dish called Spaghetti Aglio & Olio “Al Pacino.” That dish is still exists with that incredible name on the current Serafina menu.
Al Pacino’s love of spaghetti aglio e olio also came up in Daniel Bellino Zwicke’s POSITANO The AMALFI COAST - Travel Guide Cookbook. “When I was the wine director at Barbetta Ristorante in New York City, whenever Al came into the restaurant, he would often ask if we could make him a plate as it wasn’t on the menu,” Zwicke wrote. “Al literally made us an offer we couldn’t refuse, naturally we didn’t, and we always gave Mr. Pacino a plate of his beloved Spaghetti Aglio e Olio , just the way he liked it. You’re welcome Al.”
AL PACINO'S FAVORITE PASTA !
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
With AL PACINO'S FAVORITE PASTA
RECIPE - SPAGHETTI AGLIO OLIO
With 100 REGIONAL NEAPOLITAN Recipes
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