Johns Pizza Scores a 9.4 from Barstool One Bite Pizza Review Dave Portnoy Bleecker Street Greenwich Village New York

GREENWICH VILLAGE NEW YORK

BARSTOOL PIZZA – Portnoy GIVES a SCORE of 9. 4 !!!



JOHN’S PIZZA

Of BLEECKER STREEY

GREENWICH VILLAGE NY

BARSTOOL PIZZA “One Bite” !!! SCORES a 9.4 !!!

Or is It 9.3 ???


JOHN’S of BLEECKER STREET

BARSTOOL PIZZA REVIEW

“ONE BITE”

EVERYONE KNOWS The RULES

Dave Portnoy – “This is the Best Pizza I’ve had so far in New York City.”

“9.2 ! No 9.3 !!! Now I understand the Line.”

“This is Great Pizza. John’s of Bleecker Street, Coal Oven Pizza”

“GREAT GREAT PIZZA !!! 9.4 ” !!!


So, as Dave Portnoy was eating the Pizza (John’s), and was reviewing it. He First threw out a Score of 9.2, but quickly, within 1 second changed it to 9.3  … He Loved it, saying it was the Best Pizza in New York. He waxed poetic on how much he Loved the Pizza, and then wrapping up his closing statements on the Pizza at John’s of Bleecker Street, he said “Great Great Pizza, 9.4”

So we think the Score is 9.4 .. Or is it 9.4 ???





SUNDAY SAUCE

AMERICA’S FAVORITE ITALIAN COOKBOOK

MEATBALLS – SUNDAY SAUCE – MARINARA

MACCHERONI PASTA & More ….
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NEW YORK & WORLDWIDE


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Best Italian Cookbooks Top 100 Best Sellers – Sunday Sauce by Bellino at # 45

 

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

Daniel Bellino Zwicke


SUNDAY SAUCE just Moved Up from 67 to # 45 in TOP 100 

BEST SELLERS ITALIAN COOKING



SUNDAY SAUCE

TOP 100 ITALIAN COOKBOOKS


BESTSELLER LIST

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OUR FAVORITE ITALIAN COOKBOOK AUTHOR

DANIEL BELLINO ZWICKE

AUTHOR PAGE AMAZON.com

When Nonna Makes Sauce – Italian-American Sunday Sauce Gravy Recipe with Meatballs

WHEN NONNA MAKES SAUCE
“GRAVY”

NONNA’S SUNDAY SAUCE

with SAUSAGE & MEATBALLS



NONNA MAKES SUNDAY SAUCE

With MEATBALLS & RIBS

“Yumm” !!!

CARLA’S SUNDAY GRAVY NAPOLITAN


Carla makes an Awesome Sunday Gravy .. 
She’s so Sweet, we just Love her. 
Her and her awesome Gravy Napolitan .. 

Brava Carla !!!




RAGU NAPOLITANA

The ORIGINAL SUNDAY SAUCE

The HISTORY of SUNDAY SAUCE GRAVY

RAGU NAPOLITAN

NONNA GINA

NONNA GINA MAKES SUNDAY SAUCE

Video Recipe




NONNO PASQUALE


NONNO PASQUALE Makes SUNDAY SAUCE

NEAPOLITAN RAGU

Recipe



SUNDAY SAUCE

alla BELLINO alla PACINO



NONNA BELLINO’S COOKBOOK

RECIPES From MY SICILIAN NONNA

 

DiANNE MAKES Her MEATBALLS

And SUNDAY GRAVY


SUNDAY GRAVY with MEATBALLS

One of the 1st SUNDAY GRAVY Recipes on Youtube 





SUNDAY SAUCE

alla CLEMENZA 

alla BELLINO alla PACINO



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Going to ROSCIOLI of Rome in NYC

 



ROSCIOLI of ROME

MacDougal Street

GREENWICH VILLAGE, NY

ROSCOLI Comes to NEW YORK

“When we talk about Italian Cuisine, it’s all about Grandmothers (Nonna).”
….. Alessandro Pepe – ROSCIOLI NY ….

Minute 1:50 on Video







ROSCIOLI  NEW YORK
Well, it’s finally happening. After trying to get in for the past 5 months, 
I’m going to ROSCIOLI tonight. Having dinner with a couple friends.

Roscioli, a famous Salumeria / Italian Food Emporium of Rome Italy, has come to New York. 
The Roscioli family have come to New York. They have partnered with Alessandro Pepe and
Ariel Arce to open an outpost of their famous Salumeria / Trattoria in New York.

Yes, me and some friends have wanted to go for almost 5 months now. Well, if I really tried, I could have gotten in sooner, but I wasn’t pushing it. Been quite busy in those 5 months, and was eager to go through all the Riga Ramo to get it in. My buddy Rob called me last week and said he got us a table for February 1st. “Cool” It was going to be just the two of us, but a good friend asked if she could come too, so Rob called to see if we could add another, and Alessandro said it was OK, so there we go, me, Rob, and Alyssa make up our group. Rob is a wine salesman in New York, and is selling Alessandro wine at Roscioli, so we were able to get a table. We would have went sooner, but something came up, and Alessandro had to fly bakc to Italy for a couple months. We were waiting for him to come back, and then we’d go. And now the time has come, and me , Alyssa, and Rob are quite excited. We’re going tonight.

To Be CONTINUED !!!

We’ll eat at Roscioli tonight. I will finish writing this piece tomorrow or the next day. Naturally I have to go and eat, and drink, and experience the vibe, and gather the experience and info, before I can write about it. So, “Caio for now. See you all tomorrow.”



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Johns of 12th Street – Movie – Old School Red Sauce Joint NYC



JOHN’S of 12th STREET

The MOVIE
WORLD PREMIER

SPECTACLE THEATER

Williamsburg, Brooklyn

New York




JOHN’S



East 12th Street

New York, NY


.
John’s is one of the last of a dying breed of Old School Italian Red Sauce Joints .. John’s has been a beloved East Village Italian New York Instituion since 1908, making it one of 
New York’s oldest Italian Restaurants of which only a few of many remain. John’s is one of them.
John’s serves classic Old School Italian American food, including classics like; Clams Posillipo, Baked Clams Oreganata, Lasagna, Spaghetti & Meatballs, Manicotti, and more, including now rare items such as Speedino alla Romano and Veal Sweetbreads.
The wonderful Turn of The Century decor of John’s has been lovenly and painstakingly preserved with its 1908 decor still intact. John’s is lively and the old school waiters help round out the total picture of Italian Food with great old 1908 decor and animated service from the Black Bowtied Waiters.
Over the years John’s has seen the like of; John Lennon, Joe Jackson, Ray Davies, Carol Burnett, Montgomery Clift, Ron Silver, Rockets Redglare, Tom Crruise, Mimi Rodgers, and many other celebrites pass through its doors. Why don’t you pass through too? It’s great old Italian New York experience.

I myself was a waiter at John’s for almost 7 years. I was working my way up in the kitchen, learning how to cook. For 7 years I had a job cooking lunches four days a week, and cooking one night a week on dinner shift, and at the same time I’d work 3 nights a week waiting tables at John’s, and tending bar every now and then. John’s was a great learning experience, and a good source of income. I made as much money working about 22 hours a week, waiting tables at John’s, as I did cooking 40 hours a week in whatever kitchen I was working in at the time. In those 7 years, I cooked at 24th Fifth with Chef Michel Fitousi, I was a Sous Chef at Woods on Madison and I cooked at the original Ciao Bella for a couple years, all the time working full time cooking and 3 night a week at John’s. It was the 80s, I was in my 20s, and full of piss and vinegar as they say, a young stud. I worked hard and played hard. Besides working 2 jobs, I usually went out after work at John’s 2 or 3 night a week, and I of course I always went out on my one day a week that I had the whole day off.

John’s was pretty cool. We had lots of cool customers, that included celebrities here and there. Celebrities that I waited on at John’s, include : Kevin Kline, Phoebe Cates, Joe Jackson, William Hurt, Rat Davies, John Turturro, Shelly Hack, Jessica Tandy, Hume Cronin, Kay Ballard, and more.
The clietnal loved the Old World Charm of John’s and the solid Italian Food, that included dishes like: Bake Clams Oreganata, Speedino alla Romano, Manicotti, Linguien with Clam Sauce, Veal Saltimbocca, and Chicken Parmigiana, and Tarufo and Spumoni for desser.
 



LUCKY LUCIANO




LUCKY’S LERCARA FRIDDI 

MOBSTER FOOD SICILIAN COOKBOOK



RECIPES FROM LUCIANO’S HOMETOWN

LERCARA FRIDDI – SICILY

The SAME TOWN The AUTHORS FAMILY is FROM

And The SIANTAR FAMILY HOMETOWN as WELL

GRANDMA BELLINO’S ITALIAN COOKBOOK

EAT THE DISHES EATEN by THe SINATRA FAMILY

ANd LUCKY LUCIANO TOO !!!







 .

JOE MASSERIA HITS VALENTI
LUCKY LUCINIO Does The DIRTY WORK
Outside JOHN’S of 12th STREET


.
Smarting over the recent attempt on his life, which had left two bullet holes through his hat and another two holes through his coat, Joe Masseria plotted bloody revenge in epic Italian Renaissance fashion.
Chief Assassin
The target of his wrath was Umberto Valenti, a seriously wily character who had blasted those bullet holes through Masseria’s hat and coat. According to the New York Times in 1915, Valenti was:
A former Black Hand extortionist, it was rumored that Valenti had killed over 20 men, a number of whom had been Masseria’s closest advisors. The thirty four year old Valenti was the chief assassin of Salvatore “Toto” D’Aquila, the New York Mafia’s supreme ruler, a Mafioso who was locked in vicious mob war with Masseria and his chief strategist Giuseppe “the Clutch Hand” Morello.
However, Masseria’s seemingly supernatural bullet dodging powers had given the hard noised, but superstitious, Valenti second thoughts. Second thoughts that had him suing for peace and walking into an ambush in one of New York’s most storied Italian restaurants, John’s of 12th Street, on August 11, 1922, a restaurant that has been used as a set on Boardwalk Empire and the Sopranos.
Well Dressed Gunmen 
Whether or not Valenti sampled the chicken parmigiana before being croaked has been lost to the winds of history. However, some time around noon, Valenti and six laughing companions emerged from their luncheon. Walking eastward, smiles turned into frowns. Suddenly, Valenti spooked and bolted towards Second Avenue as two slick, well-dressed gunmen whipped out revolvers and fired. Gangland legend holds that one of the shooters was none other than Charley “Lucky” Luciano, Masseria’s newest protégé (the other shooter was probably Vito Genovese).










.
The FEAST of The 7 FISH

Italian Christmas



Pandemonium on 12thStreet
As the shots flew, pandemonium broke loose on 12th Street. Whirling around, the feared assassin drew a revolver just as a bullet flew through his chest.
A teenage witness told the New York Times:
Luciano’s Escape
Despite Valenti’s death, the friendly Luciano and his pals weren’t done yet. A crowd formed to block the gunmen’s escape so the mobsters opened fire, hitting a street sweeper and a little girl visiting from New Haven Connecticut. The shots dispersed the crowd, and the hitmen disappeared into a nearby tenement.
Should I Bring Pajamas? 
Masseria was arrested for the murder.  During his arrest, he supposedly grinned and asked the police:
… whether he would need a nightshirt remarking, that the last time he slept in the station house they forgot to give him a pillow or pajamas.
For a job well done, Joe Masseria elevated Luciano to a leadership position at his headquarters in the Hotel Pennsylvania. All murder charges were eventually dropped, and Masseria, on his way to becoming Joe the Boss, set his sights on Valenti’s overlord, Toto De Aquila, New York’s boss of bosses.
However, John’s of 12th had another infamous last meal lined up twenty years later. The victim would be Carlo Tresca.


BASTA la PASTA !!!!




SUNDAY SAUCE

CHICKEN PARM, EGGPLANT PARM

LASAGNA, MEATBALLS

SUNDAY SAUCE and MORE


 

Feast of The Seven Fish – Italian Christmas Cookbook Recipes by Bellino

The BEST ITALIAN COOKBOOK

For The ITALIAN CHRISTMAS

FEAST of The SEVEN FISHES

For CHRISTMAS 2022

mrnewyorkny_5THE FEAST of THE 7 FISH

THE FEAST of THE 7 FISH

by Daniel Bellino-Zwicke



La VIGILIA   

The Feast of The 7 Fish

    My Aunt Helen used to make the famous Italian Christmas Eve Dinner, “The Feast of 7 Fishes,” The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.

The first time I ever had the mystical dinner was about 12 years ago with my cousin Joe, his family and my girlfriend Duyen. 


We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, that signify the 7 Sacraments. Now, how’s all that for a mouthful?

 


This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.

 So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. 


The anticipation of the Great Feast to come was of happy expectations and excitement.

 And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much Loved Southern Italian (especially Napoli and Sicily) Creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, White Wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alex, Joe, Duyen, Jose and Sergio from Barcelona were all in attendance.

 The Mussels Posillipo were cooked with garlic, white wine, parsley, and tomato. The sauce is great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few and I have Loved them ever since.

 Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them. 


The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!

 The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.

  


Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success but quite a bit too much work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate ones as it’s just too much, too much to eat and too much to cook, a lot of work, and who needs to work that hard on Christmas. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat.

    


On this Feast of The 7 Fish in “3 Courses” we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex and Joe’s favorite and they said that it was a must. This was our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three, “A good thing.”

The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.

  The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.

    The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian American way of life, the food, the wine, the rituals. 


Joe truly Loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family.

    It makes cooking a joy rather than a chore. When cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of Love. Scratch that. “A whole lotta Love!”

    


If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and Represents the Holy Trinity of The Father, Son, and Holy Ghost. Buon Natale!

Excerpted from The FEAST of The 7 FISH “ITALIAN CHRISTMAS by Daniel Bellino “Z”




.

 

mrnewyorkny_5THE FEAST of THE 7 FISH  

 
The FEAST of THE 7 FISH 

Available

in Paperback

and Kindle 






As Italians we all took part in the great fish meals we would have growing up 
and even in our adult years. Just the cover of this book brought back so many memories to our family . My girls had ideas that they knew exactly who to send 
this book to. There was great joy over this gift to my son-in-law. He does such a great job on Christmas Eve with all his great gourmet fish meals. God Bless him 
for his labor of love!!!!!




The Feast of The 7 Fish? It’s the Great Italian Christmas Eve Feast that’s the 
most important and elaborate Italian meal of the year. The Feast is Mythical 
and Magical .. Maybe you’ve heard of it, maybe not. Like me, you nay have 
heard and been enamored of it and always wanted to make it yourself but 
didn’t know how to go about it. Well, now you need not let that stop you 
any longer. 

Daniel Bellino Zwicke has written a wonderful book on the subject 
“The Feast of The 7 Fish” Italian Christmas Eve Feast. The book has everything you’ll need to finally partake in this awesome Italian Ritual, including fabulous recipes and great advice. I bought this book a few weeks before Christmas last 
year. I studied it, bought the fish, and made it with a little help from one of my cousins. The meal was a huge hit, everyone Loved it. I couldn’t have done it 
without this book, so I’ll impart what I knew through experience. If you want 
to make this great Italian Christmas Fish Feast, get this book, it awesome, 
and it’ll guide you threw the meal, and not only for Christmas, but you can 
use these wonderful fish recipes the whole year through. Get it!




.

Positano-BOOK-Cover

POSITANO

The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

AMAZON.com

.

.

Feast of 7 Fish 

.

Frank Sinatra Recipe – Sicilian Stuffed Artichokes

 


STUFFED ARTICHOKES

alla SINATRA


STUFFED ARTICHIKES alla SINATRA

RECIPE :

4 large Artichokes
2 tablespoons Black Olives, chopped
3 tablespoons Grated Parmesan Cheese 
1 Garlic clove, chopped
1 tablespoon chopped Capers
2 tablespoons fresh Parsley, chopped
1/4 teaspoon Crushed Red Pepper Flakes 
1 teaspoon dry Oregano
1/2 teaspoon Salt
1/2 teaspoon ground Black Pepper
1/4 cup Italian Olive Oil


PREPARARTION : 
,
Rinse Artichokes under cold running water. With a sharp Knife, remove the stem, and cut 1 & 1/2 inches from the top of the artichoke. Pull the center leaves apart, and with a spoon, scraped the fuzzy choke from the center.

Place the Olives, Cheese, Salt, Capers, garlic, Parsley, Red & Black Pepper,  and Oregano in a large mixing bowl.

Gradually add the Olive Oil to bread crumbs, stirring to mix, and mixture is moistened. Spoon the bread crumb mixture into the center of the Artichokes and in-between the leaves.

Place the Artichokes in a baking pan. Add 1 cup of water to the pan, Drizzle a 1/4 cup Olive Oil over the artichokes. Cover the artichokes with aluminum foil.

Bake the Artichokes in a 350 degree oven for 1 hour. 

Remove the foil from the pan. Turn heat up to 400 degrees and bake for about 12 minutes.

Serve the Artichokes. Place each artichoke on a plate, and pour pan juices over the Artichokes.

Serve and Enjoy !!!








NONNA BELLINO’S COOKKBOOK

RECIPE – ARTICHOKES alla SINATRA

RECIPES of GIUSEPPINA BELLINO

Of LERCARA FRIDDI – SICILY

The SICILIAN TOWN WHERE The SINATRA

FAMILY is From

SINATRA EATS

On The Set of MAGAMBO

With GRACE KELLY, AVA GARDNER

And CLARK GABLE

And Director JOHN FORD

Shot on Location in Equatorial AFRICA

1952

Note : Frank Sinatra was not in this movie. He was visiting his wife Ava Gardner
on the set.







FRANKIE

by Peter Max

Look for “SINATRA EATS”

A Biographic Cookbook by Bestselling Italian Cookbook Author

Daniel Bellino Zwicke


Right Now, the Closest Thing to a SINATRA COOKBOOK

is – GRANDMA BELLINO’S COOKBOOK –
“Recipes From My Sicilian Nonna”

by Daniel Bellino Zwicke

FLIGHTS & HOTELS WORLDWIDE


HOTELS WORLDWIDE


How to Make Sicilian Arancini Rice Balls Recipe


ARICINI SICILIANA

SICILY

HOW to MAKE ARANCINI 

SICILIAN RICE BALLS

alla NINI

CANTANIA, SICILY



Un ARACINO

SICILIA



NONNA BELLINO’S COOKBOOK

RECIPES FROM MY SICILIAN NONNA



NINI & HER ARANCINI





RECIPE :

Rice Mixture:

2 cups Italian Arborio rice, or American Carolina rice, or Japanese rice, cooked and drained
2 eggs

1 cup grated Caciocavallo or Pecorino-Romano cheese 
 
Fillings:

1 cup ragú or meat sauce
1/2 of a  10 oz package frozen tiny peas, thawed
1 lb fresh ricotta cheese
8 oz mozzarella cheese, cut into small cubes
 
Assembly:

1 cup flour
1 cup water
2 cups unflavored bread crumbs
3 cups canola, vegetable or olive oil for deep frying

Timpano alla Tucci from Big Night – Recipe Stanley Tucci

 



BIG NIGHT

MAKING The TIMPANO


Stanley Tucci, Marc Anthony, and Tony Shaloub

BIG NIGHT TIMPANO

by BABISH


The TIMPANO

Also called TIMBALLO

BIG NIGHT




GREAT TIMBALLO RECIPE !!!
POSITANO THe AMALFI COAST

TRAVEL GUIDE – COOKBOOK

100 GREAT REGIONAL RECIPES

Including an EASY to MAKE TIMBALLO

aka TIMPANO

An EASIER TIMPANO

by a COUPLE ITALIAN NOONA’S

FRANCESCA & PINA



CALABRESE TIMPANO

alla FRANCESCA & PINA

CALABRIA




TIMPANO by RIE
TIMPANO by RIE






WANT to MAKE a SCILIAN TIMBALLO ?

RECIPE INSIDE


NONNA BELLINO’S COOKBOOK

SICILIAN TIMALLO RECIPE

And MORE

CAPONATA – ARANCINI

SOUPS – PASTA

TIMBALLO al SICILIAN

EASY to MAKE