The ITALIAN AMERICAN Experience

 

La FAMIGLIA
 
The ITALIAN AMERICAN EXPERIENCE
 
Watch The VIDEO
 
 
 
 
 
The BELLINO’S
 
Nonno Fillipo , Mommy “LUCIA”
 
Uncle Tony and Nonna Giuseppina
 
LODI , NEW JERSEY
 
about 1939
 
 
 
 
RECIPESFROM MY SICILIAN NONNA

TOMATOES From The VEGETABLE GARDEN
 
 
 
 
HOMEMADE WINE
 
 
“THAT’S ITALAIN” !!!
 
 
 
 
 
 
 
SUNDAY SAUCE
 
 
 
SUNDAY SAUCE ITALIAN GRAVY
 
 
 
 
 
MANGIA BENE
 
 
 
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SOPHIA LOREN
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Back to SICILY 2017

 

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PIAZZA SINATRA

Agrigento , Sicilia

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“I’m up in The BELL TOWER of The CATHEDRAL of AGRIGENTO

SICILY

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TEMPLE of HERA

Agrigento , SICILIA

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The CATHEDRAL of PALERMO

BACK to SICILY – See The WHOLE THING

 

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PALAZZO NORMANNI

Palermo

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Antica Focacceria S. Franceso

Palermo , Sicily

Home of Pane Milza

aka Vastedda

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ARANCINI & PANE MILZA at ANTICA FOCACCERIA S. FRANCESCO

PALERMO , SICILY

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AQUA MELONE

Antica Mercato Siracusa

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View Out My Balcony Of PIAZZA del DUOMO

The CATHEDRAL & ELEFANTE

Europa Centrale Hotel

CATANIA

 

 

CLICK Here to READ MORE !!!

 

 

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Sinatra Spaghetti Meatballs Recipe

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FRANK
 
 
 
 
 
 
Mrs. FRANK SINATRA RECIPE for SPAGHETTI & MEATBALLS
WFBL FROM COOK BOOK of The STARS
 
RECIPE :
 
MEATBALLS alla SINATRA
 
 
INGREDIENTS for MEATBALLS :
 
1/2 Pound GROUND BEEF and 1/2 lb. Ground PORK
1 Clove GARLIC, peeled and Chopped Fine
1 tablespoon fresh ItalianParsley, chopped
1/2 teaspoon SALT
1 Teaspoon Ground BLACK PEPPER
1/2 cup OLIVE OIL
 
Mix all these ingredients together and shape into medium sized balls. 
 
Place all the oil except 4 tablespoons in a large pan and turn heat on to high. Brown the meatballs until all are lightly golden brown on all sides. When all the meatballs are browned, remove from pan and set aside to cool.
 
INGREDIENTS For SAUCE :
 
4 Tablespoons OLIVE OIL
1 small ONION, peeled and Chopped
1 clove GARLIC, peeled and chopped Fine
1 28 ounce can Crushed San Marzano Tomatoes
1 small can Tomato Paste
1/2 teaspoon Crushed RED PEPPER Flakes
1/2 teaspoon each of SALT and BLACK PEPPER
 
Put 4 tablespoons of OLIVE OIL and Red Pepper Flakes in a large frying pan, and cook ONIONS and GARLIC in pan on low heat for 6 minutes. 
 
Add crushed Tomatoes and Tomato Paste to pan and turn heat to high. Fill the empty large can with water and place in pot with tomatoes. Add salt and Black Pepper.
 
Turn heat up to high. Add the brown Meatballs. 
 
When the tomatoes start to bubble, lower the heat to a very low flame and let the sauce simmer with the Meatballs on low heat for 1 hour.
 
1 pound SPAGHETTI
Grated PARMIGIANO REGGIANO or GRANA PADANA CHEESE
 
Boil the Spaghetti in rapidly boiling salted water according to directions on package. When done, drain Spaghetti in a Colander.
 
Add Spaghetti back to the pot it cooked in. Add a Cup and a half of Tomato Sauce and a drizzle of OLIVE OIL to the Spaghetti and Mix. Plate the Spaghetti evenly onto 4 Plates. Add some sauce over the top of the Spaghetti. Place 2 Meatballs n each Plate and cover with a little more Sauce.
 
Serve to you guest with Grated Cheese on the Side. BUON APPETITO !
 
 
 
 
LEARN HOW TO MAKE 
 
SUNDAY SAUCE alla SINATRA
 
JOE DiMAGGIO’S MOM’S SUNDAY GRAVY
 
and MORE ….
 
RECIPES in SUNDAY SAUCE
 
 
by DANIEL BELLINO “Z”
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RECIPES FROM MY SICILIAN NONNA
The SINATRA FAMILY and Author DANIEL BELLINO “Z”
both Come From The Same Town in SICILY, LERCARA FRIDDI
So Does CHARLES “LUCK” LUCIANO
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How to Make Italian Sausage at Home

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Fresh Made ITALIAN SAUSAGES
Arthur Avenue, BRONX , NEW YORK








Watch This VIDEO
HOW to MAKE YOUR OWN ITALIAN SAUSAGES
at HOME






FRESH MADE ITALIAN SAUSAGES at The PORK STORE
FAICCO’S GREENWICH VILLAGE NEW YORK
“THAT’S ITALIAN” !!!


SUNDAY SAUCE
LEARN HOW to Make SAUSAGE & PEPPER SANDWICHES


CLASSIC ITALIAN SAUSAGE & PEPPER SANDWICH


PASTA with SAUSAGES
and OTHER DISHES
RECIPES in This Book
RECIPES FROM MY SICILIAN NONNA
by DANIEL BELLINO “Z”


BAKED RIGATONI with SAUSAGES
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PASQUALE
HOW to MAKE HOMEMADE SAUSAGE



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Me Italo and Barbaresco

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Daniel Bellino-Zwicke (R)
with
ITALO STUPINO  “The KING of SANTA STEFANO”
BARBARESCO
at
WINEBOW PORTFOLIO TASTING 2014
New York, NY
CASTELLO di NEIVE BARBARESCO 
From ITALO STUPINO
I drank through and tasted all of Italo’s phenomenal Barbarescos as well as his; Dolcetto,
Pinot Noir, and Barbaresco Santa Stefano … Italo is The King of Santa Stefano .. He has the only vineyard. He used to sell fruit to Bruno Giacosa, but the contract is up and Italo will be the only one in the World making narbaresco Santa Stefano from now on. We drank the base Barbaresco Castello del Neive 2009 and the Barbaresco Santa Stefano 2009, both awesome, but the Santa Stefano had a slight edge of awesomeness. But not by much, both are great wines, perfectly balanced with fine fruit, and perfect examples of what a great Barbaresco should be. They are Textbook. It was great to see Italo again. He is the man! I just love that guy, and would rather drink his Barbaresco over anyone else’s. ANd this of course includes Angelo Gaja, who makes some great Barbaresco, but the prices are through the roof, and dollare for dollar I’d put Italo’s up against Gaja’s any-day-of-the week .. You can’t do any better … Although I must say, I really enjoyed Anjelo’s offerings last year when I tasted the wines at a tasting in New York with Anjelo and daughter Gaia ..
Daniel Bellino Z with Alessandro Mori of Il Maronetta Brunello
at The WORLD TRADE CENTER
New York, NY
Montcalm Wines Portfolio Tasting
Alessandro tasted me on his latest vintages of his estates awesome Brunello ..
I really loved the 2008 Brunello Normale and the Brunello Reserva Madonna del Grazia 2008 was off the charts awesome .. The 2009 Brunello and Brunello Ros. Madonna del Grazia where awesome as well … Alessandro let me have a taste of the Brunello 2010, which was a bottle tasting and has not been released.. The 2010 Brunellos, by law cannot be released to January 2015 and this was a nice suprise advanced tasting of a 2010 Brunello .. Alessandro was beaming. He is very proud of the wine and he said the vintage is one of the best. “I wouldn’t disagree.”
ZENATO AMARONE
M ARIOLAS
with His Families
TURIGA
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SUNDAY SAUCE alla CLEMENZA

 

 

 

 

 

 

 

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Thee Best Book on SUNDAY SAUCE

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CHARLIE SCORSESE MAKING SAUCE in GOODFELLAS
 
 
 
BIG PAULIE Slices Garlic for the SAUCE
 
 
Paul Sorvino in GOODFELLAS 
 
 
Making  SUNDAY SAUCE alla PRIGIONE
 
 
 
 
 
CLEMENZA Shows MICHAEL How to Make SAUCE
 
for 20 GUYS SOMEDAY !!!!
 
 
 
“Come here Michael, let me show you something. You never know when you’re gonna have to cook for 20 guys someday.”
“First you put in Olive Oil and Garlic and fry it up. Then in go your Tomatoes, then you shove in your SAUSAGE & MEATBALLS, pour in some Wine, a little sugar, and that’s my trick.”
 
 
 
 
 
SUNDAY SAUCE
 
by Daniel Bellino-Zwicke
 
 
 
Sunday Sauce by Sicilian-American author Daniel Bellino-Zwicke from Greenwich Village New York is our number one pick for thee # 1 greatest book on the monumental subject of Sunday Sauce, the greatest most Supreme dish in all of Italian-America. As Daniel explains, it’s not just a dish, it’s a ritual an complete and all encompassing ritualistic experience, both making and eating this dish called Sunday Sauce, aka GRAVY … Yes some call it Gravy as the awesome Steve Martorano of South Philly states on the cover of his book titled ; 
IT AIN’T SAUCE – IT’S GRAVY !
OK Steve, we know you’re passionate about that, as are millions of Italian-Americans all across America, some call it Sauce and some call it Gravy, this is a great debate, but no matter what you call it depending if you’re in New York, New Jersey, Boston, New Orleans, Brooklyn, or where ever, the dish is still the same, it’s delicious no matter what you call it, and it does the same thing, it brings friends and family together around the table to eat this fabulous dish called Sunday Sauce (Gravy), and that’s all that matters.
 
 
 
 
 
 
 
# 2 on OUR LIST
 
 
IT AINT SAUCE – IT’S GRAVY
 
 
by STEVE MARTORANO
 
 
 
Steve Martorano from South Philly is a force of nature. His restaurant and Meatballs are now famous all over the World. Steve like Daniel has a wonderful style and passion for the thing he loves so much, the Italian-American Table, the food and the people. Steve’s passion comes through in his book which is filled with great recipes and animated stories of South Philly and the Food of Italian-America as well as his experiences both ups and downs in the restaurant business where he has become the undisputed Champ as The King of Meatballs. It Ain’t Sauce It’s Gravy is a great read and must have for anyone who loves Italian Food, both cooking and eating it. Yo Cuz, Nuff Said.
 
 
 
 
 
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