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A Young Frank Sinatra …. Hoboken, New Jersey
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Frank Sinatra
“Come Fly with Me” !!!
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PATSY’S “Franks Favorite Restaurant”
Frank’s Favorite Restaurant in The World, was Patsy’s on West 56th Street in New York, in The Theater District near Times Square .. Frank’s Favorites were; Calms Posillipo, Spaghetti Pomodoro, Veal Milanes (extra Thin & Crispy) and Spaghetti & Meatballs of which patsy’s makes The Best in The City ..
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FRANK’S FAVORITE ITALIAN BREAD
PARISI BAKERY MOTT STREET
LITTLE ITALY, NY NY
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FRANKS FAVORITE PIZZA
PATSY’S in EAST HARLEM
No Relation to PATSY’S on 56th STREET
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SINATRA at JILLY’S New York with Friends and Daughters NANCY and TINA
Frank loved going to his close Pal JILLY RIZZO’S New York Restaurant JILLY’S where Frank would eat Chinese Food, tell stories, and drink JACK DANIEL’S to the Wee Hours of the morning …
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SUNDAY SAUCE
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Dean Martin looks on as Sammy Davis Jr. pours Frank a Jack Daniels
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Jack Daniel’s and Frank Sinatra
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FRANK SINATRA with Cigarette & JACK DANIELS
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MUSEO SICILIANO d’AMERICA
Lercara Friddi, SICILY
A museum dedicated to Frank Sinatra to remember with a touch of ‘pride that the origins of’ Italian-American most famous in the world were Sicilian. The municipality of Lercara Friddi, from which the The Voice grandparents left for the New Continent, pays tribute to his “fellow citizen” with the most illustrious My way Fest. Now in its fourth year, the festival dedicates each year to Sinatra concerts, conferences, gastronomy and even a singing contest. But the big news this year ” s inauguration, scheduled for today at 18.30 in Piazza Duomo (Palagonia room), the museum dedicated to Frank Sinatra. The creators of the project are Antonio Licata and Gianfilippo Geraci that expose their idea for the ‘set-up: “Many fans would like us donations, like a jacket worn by the singer or a rare disc, and with the creation of the Museum we can begin to collect everything that concerns the great Frank – explains Geraci – Initially, the museum will be hosted by the municipal library and then move to a ‘wing of’ century Villa Rosa, building under renovation which will be delivered by 2012, which will also house the archaeological museum Lerch ‘. Nell ‘waiting, the Sinatra museum opens with a photo exhibit that traces the history of those who, like Frank’s grandparents emigrated in search of fortune. “Sicilian d ‘America’, in fact, illustrates through the three sections (” Frank Sinatra “,” The lercaresi “and” The Sicilian d ‘America “), the story of’ Sicilian exodus in search of the American myth, the first impact with the New World, the difficult path d ‘inclusion and the life of the Sicilian communities in the US. In the rooms you can also admire historical prints, birth certificates, baptism and marriage of The Voice grandparents and some panels that recreate the ‘family tree and family history. Frank Sinatra was born to Sicilian and Italian mother’s father. His father, Antonio Sinatra (1894-1969), although born in Palermo quickly became Anthony Martin since the family is forced to emigrate to the United States. Frank’s mother, Natalina Garaventa (1894 – 1977) on the other hand, was a native of Lumarzo, the country of ‘Ligurian hinterland, once in America is registered as Natalie Della and becomes Dolly.Anthony and Dolly know in New Jersey and later moved to Hoboken, the city where Frank was born and now houses the Frank Sinatra ‘s Museum. “Even in Lumarzo – he explains the lercarese Festival coordinator – for four years, organized a tribute to Frank Sinatra and twinning with them Sunday evening we will organize a direct telephone between the mayors of the two municipalities.” L ‘goal of the two municipalities, in fact, is to transform the countries of pilgrimage for fans, enthusiasts and curious. That’s why the two mayors, a joint letter, they decided to ask for a cultural twinning the city of Hoboken. L ‘goal of My Way Fest, in fact, is to become an event of the international level. “In the museum there will be room for one of Frank’s jackets, the video spot that turned for Baci Perugina, a chair set and many other relics that so many people want to give us – says Geraci – but we will appeal to all fans of world to help us enrich it as much as possible. Meanwhile, there will be a space dedicated to all the books that have been written about him. Each year we host a different author. ” Today, in fact, at 19, still in Cathedral Square will host the conference “The myth Frank Sinatra” with Sara Favarò writer who will present the book “My name is Frank Sinatra – An Italian-American legend” of American studies professor the Iulm Francesco Meli, associate Professor of American Culture and Literature – and a Visiting Fulbright Scholar at New York’s Columbia University. But a festival dedicated to the most important voice in the world could not forget the music. “We managed to give life to the band My Way – says Geraci – and we started the competition” The Voice “. ‘ Tonight, the 21 will perform the seven contestants selected in Sicily and tomorrow the festival will end with the ‘exhibition, at 21.30, the Larry Franco Quartet consists of Ilario De Marinis (bass), Guido Di Leone (guitar), Enzo Lanzo (drums) and Larry Franco (piano and vocals), winner of the ‘Italian Jazz Award “, sa va sans dire, will perform a concert-tribute to Frank Sinatra. The Festival My Way is inserted in the’ scope of events Province in Festa 2011 of the Province of Palermo. “we are committed to the maximum – said Geraci – in the future we hope for greater support of the institutions, because having alongside the region could turn into reality our dream is to be able to invite the Sinatra family (grandchildren , cousins and American descendants) to participate in our event and make them discover their country of origin. “Sinatra in Sicily, however, is tied to a great concert that the singer memory He held in Palermo in 1987 at the stadium of the Favorita: a huge crowd, a great success and a return to basics.
GRANDMA BELLINO’S ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN GRANDMOTHER
GIUSSEPINA SALEMI BELLINO of Lercara Friddi, SICILY
The same town that FRANK SINATRA “S father Antonio Severio Sinatra is from, as well as
famed Mafia Kingpin, one SALVATORE “LUCKY” LUCIANO
A Young FRANK SINATRA
Rosa Saglimbeni nata a Lercara Friddi e deceduta in 28 febbraio 1928 ad Hoboken , New Jersey.
Sposata con Francesco Sinatra nel 1880 a Lercara Friddi. Ha avuto 7 figli: Isidoro, Teodoro, Salvatore, Giuseppe, Saverio Antonino ( papà di FRANK ), Angela e Dorotea.
La domenica mattina del 12 dicembre 1915 alle 05,30 era nella casa di suo figlio Antonino in Monroe Street, perché stava per nascere il bambino che sarebbe diventato una leggenda.
Il parto si pres…
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Grandma Rose was daughter of: Salvatore Saglimbeni and Angela I strong both Lercara Friddi, great-grandparents of Frank Sinatra.
Behind the Bar at NORMA GASTRONOMIA Sicilian Trattoria / Pizzeria
Espresso Machine, Berkel Meat Slicer, and Pizza Oven
Norma Gastronomia Siciliani is without question one of the best restaurants serving Sicilian Food in New York … There aren’t many, and Norma is not only among the best, it amy very well be the best .. These great feelings start the minute you walk through the door and you’re greeted by the affable owner / chef Salvatore who is an absolute gem .. His Sicilian dishes featuring Arancini (Rice Balls), Caponata, Sicilian Pizza & Pasta, Grilled Octopus and Stuffed Artichokes are as good as it gets .. My friends Carolina and Silvio narrowed it down what we would eat with the help and suggestions of Chef Salvatore .. When are antipasti of Carciofi Ripieno, Arancini con Ragu, Caponata, and Arancini Norma arrived with some tasty Focaccia I could tell just be looking at the food that it would be just perfect .. My eyes did not deceive me, and we were all quite pleased with the tastiness and authenticity of the dishes. We ordered a bottle of Cerasuolo di Vittoria / Gulfi 2015, and we were quite happy campers. The wine was excellent and went well with all our dishes. For our second course we ordered Timballo di Anelletti, Lasagna, and Pasta con Sarde. All of these dishes were wonderful as well.
Our gracious host Salvatore, besides sending us a complimentary bowl of Eggplant Caponata, also sent us 3 tasty little Cannoli for dessert.
We all thoroughly enjoyed our lunch at Norma. This cute little Sicilian Trattoria contains all 3 primary elements needed to make a great restaurant that it’s customers will fall in love with. The place should have a nice warm / pleasing ambiance that invites you. Needless to say, but it must be said, the food has to be very good, and you should be treated with warm friendly attentive service from the staff. Norma Gastronomia on 3rd Avenue in the Murray Hill section of Manhattan provides all three, and in spades. It is a wonderful litle Sicilian restaurant that I wish very well, as I’m hoping to be going there for years to come, and you will too. It’s that kind of place. Basta.
Daniel Bellino Zwicke
Our tasty ANTIPASTI MISTI at NORMA
Arancini Ragu, Cariofi Ripieno, Caponata, Arancini Norma

Our WINE
GULFI
CERASUOLO di VITTORIA 2015
30% FRAPATTO 70% NERO D’AVOLA
SICILIAN GRAPES
The wine was absolutely perfect with our lunch …
Timballo di Pasta con Sarde
at NORMA GASTRONOMIA SICILIANI
New York, NY

Owner / Chef SALVATORE
with Me Carolina & Silvio
Tuesday, May 2, 2017
A beautiful day in New York with friends.
Grandma Bellino’s Italian Cookbook
RECIPES FROM MY SICILIAN NONNA
by Daniel Bellino “Z”
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BEST SELLING ITALIAN COOKBOOK Author
DANIEL BELLINO-ZWICKE
a.k.a Danny Bolognese
About to Release His Latest Book
RAGU BOLOGNESE
The SECRET RECIPE & More …
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Bolognese Sauce. You gotta just love it. It’s one of the greatest things ever, oh-so-tasty and soul satisfying. Do you know it? Have you ever tasted the Real Thing? Well here it is, in all its glory and wonderfulness that is a properly made Ragu Bolognese, rich, lush, Soul Satisfying and oh so fantastic, it’s Bolognese! Sorry I’m going on-and-on, but that’s the affect this wonderful thing called the Bolognese, has on one. It’s just so wonderful and blissfully delicious. So, whether you’ve ever had the real thing or not, here it is. If you are one who has tasted a properly made Bolognese then you must now be in love with it, that’s a given with all its deliciousness, you no doubt crave it all the time. Well now you can make. This Famous Secret Recipe of which I was taught to make form my former boss Chef Pasquale when I was working as a cook some 25 years ago.
Excerpted from RAGU BOLOGNESE – The Secret Recipe and More …
by Danny Bolognese
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Via Petrarca, 13. Esquilino area.Tel: 06 772 00111
trattoriadadanilo.it
Via dei Vascellari, 29. TrastevereTel: 06 581 2260
daenzoal29.com
Vicolo delle Grotte, 27. Campo dei Fiori area.Tel: 06 686 4293
Via di Monte Testaccio, 97. TestaccioTel: 06 574 6841
flavioalvelavevodetto.it
Via Giuseppe Gioacchino Belli, 59. PratiTel: 06 321 0992
There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you.
12 Hard Shell Blue Crabs
12 tablespoons Olive Oil
12 Cloves Garlic, 1 for each Crab, peeled and chopped
1 Small Onion, peeled and chopped fine
1 teaspoon Red Pepper Flakes
1 – 28 oz. can whole San Marzano Tomatoes
1 – 28 oz. can Crushed Tomatoes
1- 16 oz. can Tomato Puree
½ teaspoon dry Basil
¼ cup chopped fresh Italian Parsley
1 pound Lump Crab-Meat, fresh frozen or canned
1 pound imported Italian Spaghetti or Linguine
Put olive oil in a large pot and heat to high. Place the Crabs in the pot and sauté at high heat for 10 minutes.
After browning the crabs, remove from pan and set aside.
Put onions in pan and cook on medium heat for 5 minutes.
Add the garlic and red pepper to pan and cook on low heat for 3 minutes. Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. Add crushed tomatoes and tomato puree. Add the Crabs back to the pot. Cook for 90 minutes on low heat.
Remove the crabs from pan and let cool on the side. Remove all the meat from the crabs and discard the shells. Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes.
Cook pasta according to directions on package. Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water. Sprinkle pasta with a little olive oil and mix. Add 2 cups of crab sauce and half the parsley to pasta and mix.
Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley.
Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.
BRACIOLE
The meats inside any given Neapolitan Ragu or Sunday Gravy will vary depending upon who is making the sauce and their family’s recipe .. Many Italian-Americans make it with; Suasage, Meatballs, & Braciole, others may make it with just Meatballs & Sausages, and some will make it with Meatballs, Sausages, & Pork Spareribs .. You can also put in chicken thighs, Pig Skin Braciole (Coteca), beef or pork neck and other various meats.
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Rigatoni e Ragu
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Meatballs
“Always a Prized Item of the Italian-American Table”
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GRANDMA BELLINO’S ITALIAN COOKBOOK
by Daniel Bellino Z
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Sophia Loren making Neapolitan Ragu
aka Sunday Sauce
aka Gravy
Recipe in Daniel Bellino-Zwicke ‘s SUNDAY SAUCE
available in Paperback and Kindle on AMAZON.com
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