Sfogliatelle

 

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ANDREA PANSA
and a classic VESPA
AMALFI, ITALY 
on The AMALFI COAST
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This is one of the most Beautiful Italian Bakery / Caffes
you’ll ever see in your life. They make all sorts of wonderful 
Italian Pastries, Cookies, Cakes, and of course SFOGIATELLE …
If you’re ever on the AMALFI COAST, check them out. They right by the
CATHEDRAL in the main square of AMLAFI … Mangia Bene !
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Classic Sfogiatelle
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Italian-American New York’s favorite pastry? It has to be our beloved Cannoli from Sicily. Yes we Italian-American New Yorkers do love our Cannoli, but when it comes to our second favorite it’s another crispy treat, this time from the Amalfi Coast in the Southern Italian City of Napoli. Yes we do love our  Sfogliatelle all crucnchy crispy and filled with sweet lemon flavored ricotta cream to complete its lovely taste. Yes the Cannoli may be number one, but it’s not everyone’s absolute favorite, though they may love it, if forced to pick one over the other, some would go with the much loved Sfogliatelle a pastry invented by Nuns in The Convent of Santa Rosa in the smal town of Conca dei Marini on The Amalfi Coast of Italy.
Most people associate this tasty Italian Pastry, the Sfogliatelle with the city of Naples, and they would be right in doing so. But if they thought it was invented in this city they would be wrong, for as we have just stated it was invented on the Amalfi Coast at the Convent of Santa Rosa. This being said, as this pastry is wonderfully delicious and loved by millions, and with Napoli being the capital city of the region of Campania, Naples has adopted the pastry as its own. And it’s a fact that more Sfogliatelle are consumed on a daily basis in Naples than in any other place on Earth, including New York . And the wonderful Italian Bakers and Pasttry Chefs can and do make Sfogliatelle equal to those made in Napoli and on the Amalfi Coast where these crispy little delectables were invented. Yes you can get authentic Sfogliatelle in New York and most Italian-Americans know that they are from Naples and its environs.
All this beng said,  just go out and get one and enjoy for lucky for those of us who live in New York, we have many fine Italian Pastry Shops that make Sfogliatelle every bit as good s you get in Naples or on the Amalfi  Coast of Italy.
That’s Sfogliatelle alla New Yorkese. Basta !

 
LEARN HOW to MAKE SFOGIATELLE at HOME
This is a GREAT VIDEO  …. WATCH IT !
 
 
It is a typical cake of the Neapolitan pastry tradition, a sin of gluttony that everyone should enjoy once arrived in Campania. It has a classic shell shape, fragrant in the mouth with a soft and delicious filling, garnished with pastry cream and raspberries…have you understood what we are talking about? The Sfogliatelle Santa Rosa, of course. An inviting-looking sweet rich in tradition, that contains within it the secrets of a distant history. The history began in 1600, in the Monastery of St. Rose from Lima in Conca dei Marini, on the  Amalfi Coast . The cook-nun (probably inspired by God or by the need to not waste anything) decided to prepare a mixture using a bit of semolina cooked in the milk, lemon liqueur, dried fruit and sugar; then she enriched the bread mixture with white wine and lard and created a pocket like a nun’s hood in which she put the first mixture. Once out of the oven, the nun garnished the new cake with pastry cream and raspberries. This delicious sweet was renamed “Santa Rosa”, to glorify the Saint to which the monastery was dedicated.

The recipe of the sfogliatella Santa Rosa was jealously guarded within the walls of the Monastery of St. Rose for about 150 years. In the early XIX century Pasquale Pintauro, a Neapolitan pastry chef, obtained the original recipe (probably from a nun aunt): he promptly changed it by removing the pastry cream and the raspberries. So he created the “riccia” (curly) variant of the sfogliatella: triangular-shaped, crunchy, composed by composed of layers of thin puff pastry overlapping each other, filled with flour, eggs, ricotta, candied fruit, milk and sugar.
Finally, there is also a third variant of the sfogliatella, the “frolla” one, of round form, prepared with soft short pastry and filled with the same puff of the Sogliatella Riccia.
 
 
 
 
 
 
 
SFOGLIATELLE SANTA ROSA
 
 
 
In the 18th century a group of cloistered nuns at the Santa Rosa convent in the town of Conca dei Marini combined ricotta, candied fruit, Lemon Zest, and semolina in a shell shaped puff pastry and thus a culinary star was born. These nuns, as many in the area, invented the dish to avoid throwing away excess ingredients, never expecting to create such a culinary sensation.  The traditional version of Sfogliatella is served ‘riccia,’ named for its curly appearance and crunchy texture.  As legend has it, this version was difficult to eat for people who had no teeth (dental hygiene was less than spectacular in the days of Bourbon rule), so local bakers invented a ‘frolla’ or smooth version.  Both are delicious, but the orginal ‘riccia’ version will always reign supreme. 
 
Many of Italy’s iconic pastries originated in medieval convents. Nuns would rise early and bake my candlelight, ready for the early morning customers who would purchase them hot from the oven and passed through a grilled window. Some time around the year 1700, a sister at the Santa Rosa convent in Conca dei Marini mixed together some flour and ricotta cheese and shaped it to resemble a monks hood as it would fall against his back.
The recipe for the Santa Rosa convent’s signature sfogliatelle pastry may have been passed beyond the walls of the cloister by a nun to her nephew. Sfogliatelle later appeared in the the fashionable pastry shops of the Via Toledo in Naples. The shape was simply inverted to resemble a seashell, a popular design motif for Rococo Naples which was then the densest and most sophisticated capital in Europe. 
 
 
My Two SFOGIATELLE SANTA ROSA I had in NAPOLI
 
 
In the two days I was in Napoli in June of 2015, I had Sfogiatelle both days for breakfast and tried Sfogiatelle in about 5 different places in Naples as well as eating them everyday in my fabulous 3 breakfast meals at Villa Maria in Minori. As Cannoli are to Sicily, Sfogiatelle are of Napoli and the Amalfi Coast of Italy. Get an Espresso and a Sfogiatelle in Napoli or at Pansa in Amalfi or at Gambardella in Minori and you’ll be in absolute 7th Heaven.
Basta !
  
The WORLDS BEST BREAKFAST !!!
VILLA MARIA AGROTURISMO
MINORI , ITALY
 
 
This is the amazing Breakfast I had everyday for the 3 wonderful days I spent with Maria and Vincenzo Manzo at there delightful Agroturismo VILLA MARIA in MINORI on The AMALFI COAST of Italy. Coffee, fresh Cherries, an Apricot, Maria’s awesome Lemon Cake, Coffee, toast and Vincenzo’s homemade Jams. “It was absolute Heaven.”
 
 
 
Inside the Fabulous ANDREA PANSA CAFFE / PASTICCERIA
 
 
Amalfi Italy
 
 
Some Recipes from The AMALFI COAST
COOKING ITALIAN
GREATEST HITS COOKBOOK
 
PASTICCERIA CAFFE GAMBARDELLA
Minori, Italy
One the great Bakery / Caffes in all of ITALY !
 
 
 
 
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SUNDAY SAUCE
by Daniel Bellino “Z”
A LOBSTER TAIL
 
A SPIN-OFF of The SFOGLIATELL
 
Larger and Filled with Whipped Cream Folded
 
into PASTRY CREAM
 
Yummmm !!!
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PnasaSFOGLITELL
My ESPRESSO and SFOGLIATELLE
ANDREA PANSA PASTICCERIA
AMALFI
May 2018
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Sausage Spaghetti Carbonara

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The MARTELLI PASTA FACTORY
ITALY


DRY PASTA
MARTELLI




A MARTELLI
MAKING PASTA
SPAGHETTI




SUNDAY SAUCE

MARINARA

AMATRICIANA

and More ..
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Famous Sicilian Americans

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YOUNG FRANK SINATRA
  
FAMOUS SICLIAN AMERICANS 
FRANK SINATRA
JOE DiMAGGIO
AL PACINO
LOUIS PRIMA
LADY GAGA
MARTIN SCORSESE
FRANK ZAPPA
VINCENT SCHIAVELLI
SONNY BONO
CHRIS CHRISTIE
JON BON JOVI (Bongiovi)
LIZA MINNELLI
MARIO CUOMO
ANDREW CUOMO
NANCY SINATRA
JOE MONTANA
CHARLES ATLAS
 
 
“JOLTIN JOE”
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“DiMaggio”
 
Joe D
The Yankee Clipper
and The Greatest Italian-American
Baseball Player of All-Time
Joe DiMaggio
 
SICILIAN
SYLVESTER STALLONE
STEVE TYLER (Tallarico)
CHAZ PALMINTERI
STEVE BUSCEMI
JOHN TURTURRO
FRANK VINCENT
FRANK CAPRA
Richard Castellano (Clemenza)
Charles “LUCKY” Lucciano
BEN GAZZARA
JOE MANTEGNA
SAL MINEO
MARIO PUZO
Britney Spears “Beleive It or Not”
TONY DANZA
Mike PiazzPatti Lupone
Author Daniel Bellino “Z”
“ROCKY”
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“SLY”
SYLVESTER STALLONE
 aka

ROCKY

Sylvester grew up in Hell’s Kitchen on the West Side of New York City , NY

 

2Pacino

AL PACINO

BRONX, NEW YORK

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Richard Castellano

NEW JERSEY

as “CLEMENZA”

The GODFATHER

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SUNDAY SAUCE

When Italian-Americans Cook

RECIPE SUNDAY SAUCE alla SINATRA

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MARTIN SCORSESE

Family from POLIZZI GENEROSA , SICILY

Marty grew up on Elizabeth Street

LITTLE ITALY

NEW YORK

 

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Frank Vincent as SALVI in Martin Scorsese’s RAGING BULL

Frank Vincent grew up around Newark, New Jersey, along with his childhood friend Joe Pesci




2SINATRA

SINATRA

Franks Sinatra’s Father Antonio Martino Severio Sinatra

was Born in LERCARA FRIDDI Sicily
her Immigrated to New York and Hoboken, NJ

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LIZA MINNELLI

Liza Minnelli’s father was Famed Director VINCENT MINELLI who married JUDY GARLAND (Liza’s Mother). Vincent Minnelli was the

Vincent Minelli’s Paternal Grandfather was VINCENZO MINNELLI  of Palermo, Sicily who was a SICILIAN REVOLUTIONARY who was forced to leave SICILY in 1848 with his Brother Dominic.

 

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GRANDMA BELLINO’S COOKBOOK 

RECIPES FROM MY SICILIAN NONNO  
GIUSEPPINA FROM LERCARA FRIDDI SICILY
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The BELLINO’S 

FILLIPO , LUCIA , TONY , GIUSEPPINA SALEMI BELLINO 

Missing From Picture are Brothers Jimmy and Frank and Sisiter Lilly 

LODI , NEW JERSEY 1940

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FILLIPO BELLINO 

Of LERCARA FRIDDI , SICILY
Immigrated to NEW YORK 1904
A few Years Later moved to LODI , NEW JERSEY

Where FILLIPO Opened a SHOEMAKER SHOP on MAIN STREET

 FILLIPO was Father to JAMES, LILLY, FRANK, LUCIA, and TONY

 

Grandfather of Author Daniel Bellino-Zwicke

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1MeSIRACUSA

Author Daniel Bellino-Zwicke

at TEATRO GRECO

SIRACUSA , SICILY

Best Selling Italian Cookbook Author and Italian Wine Authority, Daniel grew up

in East Rutherford and Carlstadt, New Jersey, before moving to New York City in 1982, making his home in the East Village of New York, before moving to Greenwich Village in 1995.

Daniel lives and writes about Italian-American Food & Culture and about Italy and Italian Food and Wine from all regions of Italy, and especially of the south of Sicily, Napoli, and The Amalfi Coast.

Best Selling Italian Cookbooks by Daniel on Amazon.com




NOT SO FAMOUS SICILIANS

But WONDERFUL PEOPLE NEVER The LESS

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Santo Caruso & his wife Nunzia Pignataro Caruso
On Their WEDDING DAY
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Raging Bull Steak Recipe

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JAKES Wife Cooking STEAK
 
 
 
 
 
 
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“Don’t Over Cook it, you Over Cook it, it’s No Good.”
 
“It DEFEATS its Own Purpose”
 
 
 
 
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EAT YORU FUCKIN STEAK !
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La TAVOLA
 
LEARN HOW to COOK
 
The PERFECT RAGING BUL STEAK
 
The RECIPE in La TAVOLA
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HOW to COOK The PERFECT STEAK
 
 
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Limoncello Recipe alla Amalfi

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Bottles of Homemade LIMONCELLO

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My PAL Vincenzo Manzo at His Lemon Farm VILLA MARIA

MINORI ,  ITALY

On The AMALFI COAST

 

RECIPE :  AMALFI COAST LIMONCELLO

 

INGREDIENTS :

  • zest of 6 or 7 large organic lemons
  • 1 litre or quart of pure grain alcohol or vodka
  • 5 cups (1250 ml) water
  • 3 cups (700 gr) sugar

Preparation :

Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar.  Try to avoid the bitter white pith of the lemon skin, under the yellow zest.

Add the alcohol to the jar with the lemon zest.

Cover the glass jar with plastic wrap and store it in a cool place for 7 days

On the sixth day: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool over night.

On the seventh day: Strain the lemons peels from the alcohol and discard the peels.

Pour the sugar syrup into the glass jar with the alcohol and stir well.

Serve chilled, from the refrigerator or freezer.

 

 

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Peel LEMONS with VEGTABLE PEELER

 

 

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Place Lemon Peels in JAR with Grain Alcholo or VODKA

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LEMONS   … Agroturismo Villa Maria, Minori

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COOKING ITALIAN

GREATEST HIT COOKBOOK

by Daniel Bellino Z

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VILLA MARIA

MINORI

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Me & The LIMONCELLO LADY , CAPRI

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Minori, Italy

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SOPHIA LOREN

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SUNDAY SAUCE

When Italian-Americans Cook

Daniel Bellino-Zwicke

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Sinatra at The Table

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Food and Frank, or should I say Italian Food and Frank? You know that it’s just gotta be Italian? The food that is. Well it’s hard for me to write about Italian Food, and Italian-American Food to be more specific, and not talk about the great one Frank Sinatra and his presence at our many meals. We’re Italian-American and we love Frank Sinatra, the man and his music, it’s a requirement and absolute must of any true blooded Italian-American, if you are, then you’ve just gotta love Frank, he’s the undisputed most beloved Italian-American of All-Time and that’s all there is to it.

   Now as most of you know, Frank Sinatra was and still is Italian-America’s most iconic personality of all, we revere him in an almost God-like fashion. Yes Frank Sinatra is almost God-like to we Americans of Italian ancestry and that’s that. He was one of the 20th Century’s greatest entertainers to most American people whether they are Italian or not. And to we Italians he was # 1 and without question the single greatest entertainer and singer of them all. Yes we love the man and his music, which always was just flawless. The sounds of Sinatra would always be playing at our dinner parties and just about anytime of the day, “no matter what we were doing, it just had to be Frank.”

From the time I was just a young boy my mother Lucia played her Sinatra records all, I listened and I loved. Mommy also loved the great Italian-American singers like; Dean Martin, Al Martino, Jerry Vale, and Tony Bennett. So as young children we grew up with the sounds of Sinatra as well as those of our contemporary artists like The Beatles, Pop Music, R&B, and Rock-N-Roll. We loved it all. Most kids just like the music of the day (Rock & Roll and whatnot), but we the Italian kids loved Sinatra as well, it was in our blood, our DNA, we always listened to Frank when our parents played his records on the Hi-Fidelity phonograph.

   My Aunts Fran and Aunt Helen would be playing Sinatra albums on their big console record player of the 60s as we arrived at their homes for our weekly Sunday meals. These meals were an all day affair that included; Antipasti, Pasta, Sunday Sauce Gravy, Italian Pastries, coffee, and the sounds of, “you guessed it,” Sinatra. This was a combination that in itself was iconic Italian-American and just could not be beat, those meals with our tasty Italian-American Food, friends and family and the beautiful soothing music of one Francis Albert Sinatra, as well as Dino, and Jerry Vale too.

   Yes we had many meals with Frank playing in the background as we ate Meatballs, Braciole, Sausages, and Cannoli. Can you beat that? I don’t think so, it’s Frank, Family, and Food, the 3 F’s of Italian-America.

   So when you cook and invite friends and family over for some pasta, Sunday Sauce, or whatever, be sure to put Frank on and your experience will be complete. Sinatra, friends, family, and pasta, what’s better?

 

EXCERPTED From  “MANGIA ItALIANO” by Daniel Bellino-Zwicke

 

 

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MANGIA ITALIANO !

Publication Release December 2017

Daniel Bellino Zwicke

 

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The Feast of The 7 Fish Italian Christmas

 

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Stuffed Calamari

Recipe

The FEAST of The SEVEN FISHES is one of the most beloved Christmas Eve traditions in most Italian-American households– as long as family members eating the ocean’s bounty are seafood lovers. While some people heard tales about Nonna killing eels on the side of the bathtub, two things are true for most: The Feast and the Seven Fishes is all about family and food.

The feast, also known as “la Festa dei Sette Pesci”  in the old country, is a tradition that is popular in southern Italy. It reportedly started in Naples or Sicily and ever traveled north.

The number of fish eaten represents different things for each family. Those who eat seven fishes are representing the seven deadly sins, the creation story, the seven sacraments or the seven virtues of Christian theology: hope, fortitude, charity, faith, temperance, prudence, and justice.

While a definite meaning for the number seven is not known, some families eat as many as 13 types of fish. As few as three can be consumed, too.

Participants of the seafood bonanza indulge in “frutta di mare,” as it’s called in Italian, because Catholic Italians abstain from meat and dairy until Midnight Mass. Similarly, butter cannot be used for preparing the dish. Instead, oil olive is typically used.

Possible menu ideas include baccala (salted cod), scungilli (conch), pupa (octopus), calamari (squid), scallops, shrimp, blue crab, eel, clams, smelt, mussels and Anchovy flavored Pasta .

Some families make Cioppino, a seafood stew that can have has many as seven fishes in one bowl. There’s no rule about how the fish can be eaten. While some people might consume the fishes in one fish, others eat them separately, whether it be baked, steamed or fried.

LEARN HOW to MAKE

The FEAST of The SVEN FISHES

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RECIPES

in

THE FEAST of THE 7 FISH

ITALIAN CHRISTMAS

Get the Book on AMAZON..

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ITALIAN BAKED CLAMS

For The ITALIAN CHRISTMAS

FEAST of THE 7 FISH

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Little Frank Sinatra

 

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Frank Sinatra

About 1918

Hoboken , New Jersey

 

 

Frank Sinatra was of Genovese Sicilian Ancestry, his mother coming from the area around Genoa, Italy, while his Father MARtINO SEVERINO SINATRA was Born in LERCARA FRIDDI SICILY ..

 

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#TheFoodGuy #FoodGuy

Italian Deli Pork Store

 

 
The OLD VESUVIO BAKERY
 
GREENWICH VILLAGE
 
 
 
 
 
 
 
MANZELLA’S
 
 
GROCERIA ITALIANO
 
BROOKLYN
 
NEW YORK
 
 
CLICK for Full Article
 
 
 
 
 
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GRANDMA BELLINO’S COOKBOOK
RECIPES FROM MY SICILIAN NONNA
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#TheFoodGuy  #FoodGuy #RestaurantGuy #DannyBolognese
 
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