Catherine Scorsese Sunday Gravy Recipe

 

 

 
Catherine Scorsese makes Sunday Sauce Italian Gravy in her apartment
 
on Elizabeth Street, Little Italy, New York …
 
“This is what my mother in-law taught me. You take a few tablespoons of tomato sauce, and put in here (with the chopped meat).”
 
“It keeps the meatballs soft. Not like some people. You get invited to some peoples house, and the Meatballs are hard. I better be careful. I have a lot of friends. If they see this.”


At The Home of Catherine and Charles Scorsese
 
Elizabeth Street, New York NY
 
1974
 
The Filming of “ITALIAN AMERICAN”
 
by Martin Scorsese
 
Starring : Catherine Scorsese and Charles Scorsese
 
with Martin Scorsese

Part 1 of 5

1974
 
 
Dialogue 
 
 
 
Charlie : “I remember the first Radio we got. It was in the shape of a Church.”
 
 
Charlie :  “Sometimes it’s been known, that a man is a better cook than a woman. It’s the truth.”
 
Catherine : “Then, why don’t you cook?”
 
Charlie : “It’s not my thing.”



.
 
 
Catherine : “We didn’t have our Honeymoon, so went to Italy years later”
 
“This is us in Palermo. That’s my aunt. She’s 80 years old. That’s me standing.”


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ITALIAN AMERICAN Part 2 of 5

Starring Catherine & Charles Scorsese 
.
Marty has Dinner with his parents Catherine & Charlie,
at their home on Elizabeth Street
 
1991
 
Marty : “It’s California Wine, it’s not Italian.”
 
Charlie : “There’s more Maccheroni coming out”
 
Catherine :  “I made a pound of maccheroni. And there’s some meat they can have.”
 
Marty : “You want some cheese”
 
Charlie : You want some Mozzarell Cheese?”
 
“I get it from my sisters, They have a garden, and they give it to me. It last all year.”
 
 
Marty :  “You have some Cheese? The kind I like”
 
Marty : “That’s it. That’s the kind I like. What is it”
 
Catherine : “Cheese in a Basket”
 
Marty : “No what do you call it?”
 
Charlie : “That’s what we call it. Cheese in a Basket”
 
Marty :  “No what is its name?”
 
Charlie : “Cheese in a basket. It’s Special Cheese”
 
Marty : “No, isn’t that Ricotta?”
 
On Filming – It Not You Murray
 
Catherine  “He got my up 5 O’Clock in the morning to make Spaghetti.  He had to have a scene with hot Spaghetti. It was up in the Bronx. It was freezing up there.”
 
 
 
 
 
Charlie “Yeah Ricotta. It’s special cheese.”
 
 
Catherine:  “Come on, the Raviolis are getting cold!”
 
 
Marty : “Where is that Mozzarella from?”
 
“That’s DiPalo, it’s famous”
 
 
 
 
 
 
 
 
 
SUNDAY SAUCE
 
WHEN ITALIAN-AMERICANS COOK
 
 
SUNDAY SAUCE alla SINATARA
 
GOODFELLAS PRIGIONE SAUCE
 
SCORSESE SUNDAY GRAVY
 
And More …
 
The old Elizabeth Street Charlie Scorsese is talking about,
filled with Pushcarts selling produce and Italian Food Products




Watch Catherine Scorsese make GRAVY

ITALIAN AMERICAN – Part 3 of 5





Charlie Scorsese talks about growing up in the Italian-American neighborhood
on Elizabeth Street in Lower Manhattan, New York.





Eating Maccheroni with SUNDAY SAUCE ( Catherine’s Recipe )
at the Scorsese home on Elizabeth Street, New York.



ITALIAN AMERICAN Part 4 of 5
Catherine Cappa Scorsese  on Elizabeth Street
with her Mother Domenica Cappa 
Father Martino Cappa and one of her 5 Sisters
New York NY
1915
ITALIAN AMERICAN Part 5 of 5
1974


RECIPES From MY SICILIAN NONNA

GIUSEPPINA SALEMI BELLINO

From LERCARA FRIDDI, SICILY

A town near The SCORSESE FAMILY HOME

In POLIZZI GENEROSA, SICILIA


 

NY Italians Make Sunday Sauce on Black Friday

 
 
CLEMENZA with His SAUSAGE & MEATBALLS
 
“He’s gonna Shove them in The SAUCE”
 
He Shows Michael (AL Pacino) how to make SAUCE for 20 GUYS (Mobsters)
 
 
From Francis Ford Coppola’s “The GODFATHER”
 
Based on the Novel by Mario Puzo
 
 
FAICCO’S PORK STORE
 
Greenwich Village, New York
 
We’re making Clemenza’s Mob War #Godfather Sunday Sauce (Gravy) on Black Friday. We’re not gonna waste our time waiting on lines, getting all “Bent Out of Shaped,” and stressed out like those people who shop on Thanksgiving and Black Friday. No, our day is going to be a whole lot better and more fulfilling than fight traffic and crowds. We go down early in the morning to our local Italian pork Store Faicco’s on Bleecker Street to get all our stuff for our tasty Sunday Sauce. 
I pick up all the meats I need to make the my Sunday Sauce alla Clemenza. I need Italian Sweet Sausages, Braciole, San Marzano Tomatoes, and Maccheroni.
 
We go home, to get the Sauce started. 
 
 
RECIPE alla CLEMENZA
 
 
 

 

Making the MEATBALLS
 
Ready to COOK
 
Here’s our Ingredients
 
Sausages, Pork Neck, Braciole
 
Tomatoes and Ground Meat for our Meatballs
 
Notice our fine bottle of Italian Wine. Barbi Brunello di Montalcino
 
A special wine for some special sauce.
RECIPES in The BOOK
 
GODFATHER SUNDAY SAUCE alla CLEMENZA
 
CHARLIE SCORSESE’S GOODFELLAS SAUCE alla PRIGIONE
 
SUNDAY SAUCE alla BELLINO
 
JOE DiMAGGIO’S MOTHER’S SUNDAY GRAVY
 
And More …
 
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The BELLINO’S Make SUNDAY SAUCE ITALIAN GRAVY
 
In LODI, NEW JERSEY
 
SUNDAY SAUCE on FRIDAY
 
 
Cousins Daniel and Anthony Bellino make their family’s famed Sunday Sauce Gravy  at Anthony’s fathers house in Lodi, NJ .. They are keeping up a family tradition that they’ve been partaking in since they were young boys in the early 1960’s America. Daniel even wrote a couple books that are themed around this most important subject of SUNDAY SAUCE  Italian Gravy. Daniel likes to put Pork Spare Ribs in his sauce, which he says, “Oh my God, the Ribs in the Sauce? When you cook Spare Ribs in the Gravy, you just can’t believe how tasty they are. The are so succulent and juice. They taste so Dam Good. Even better than BBQ Ribs, which I love as well. But the Ribs in the Sunday Sauce taste even better, believe it or not? I kid you not.” 
 
 
 
 
 
 
Our Thanksgiving Turkey
 
“We had this yesterday. It came out Dam Good.”
 
Like all Good Italians, we started our Thanksgiving Dinner with a little Antipasto Misti of Salami, Provolone, Olives, Celery and Roast Peppers. The we sat down for a portion of Rigatoni Bolognese, made with my Famous ragu Bolognese Sauce. The we take an hour break, before sitting down for the Turkey with all the trimmings. Our Turkey came out so good.
 
We take another hour break before sitting down for all our desserts, which included; Pumpkin Pie, Coconut Custard Pie, Pecan Pie, “Wow, that’s a lot of Pies?”
 
We have Espresso, Cannolis, and Italian Cookies, and a couple shots of Amaro to finish it all off, and another Thanksgiving has come and gone.
 
Yes, many families will go shopping on Black Friday, and Cyber Monday, but not us. We’ll be eating Sunday Sauce on Friday and having Meatball Parmigiano Sandwiches on Meatball Parm Mondays. Now that’s Italian! What would you rather do? Fight Traffic and crowds and lines at the shopping malls, or eat Sunday Sauce and Meatballs? I know what I’ll be doing. Me, my family and friends. We Mangia Bene Tutto!
 
Basta!
 
Author Daniel Bellino Zwicke on Italian Thanksgiving and eating Sunday Sauce 
on Black Friday  ….
 
Vecchio Amaro del Capo
 
Amaro from Calabria
 
A favorite Amaro for those “In the Know”
 
We drank this and Montenegro on Thanksgiving
RECIPE for The WORLDS BEST RAGU BOLOGNESE
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Top 10 Best Cookbooks Christmas Gifts

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The JOY of COOKING
“If You Could Only Have One Cookbook?”
THIS WOULD BE IT
Why it’s a classic: It’s THE all-purpose cookbook for everything from boiling eggs to making chocolate cake. If you’re looking for a specific recipe, chances are it’s in this book.
It’s an encyclopedia, in an age where we rely on Google for such things. But when I was writing a Bon Appétit article on a specific ingredient lately, the entry in the Joy of Cooking glossary had more than anything I found online, with cited sources. I’m not kidding! The recipes have expanded, so there’s not as much squirrel, but there are Korean short ribs and chickpea pancakes and Japanese okonomiyaki. If there’s a newer cook in your life who doesn’t already have an earlier edition, now’s the time to induct them into the Joy of Cooking cult.
.
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Mastering The Art of French Cooking
Julia Child
And Simone Beck
“ONE of THE GREAT COOKBOOKS of ALL-TIME”
IT’S The DEFINING BOOK of FRENCH CUISINE For AMERICANS”
GET THIS GREAT CLASSIC COOKBOOK at AMAZON.com
.
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ESSENTIALS of CLASSIC ITALIAN COOKING
Marcella Hazan
“It’s Considered by Most, to Be The Encyclopedia of Italian Cooking”
And if you Could Only have One Italian Cookbook ? This Would Be It
Available on AMAZON.com
.
.
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SUNDAY SAUCE
When Italian-Americans Cook
Daniel Bellino Zwicke
As We Said Marcella Hazan’s Italian Cookbook 
would Be The One Italian Cookbook
to Get if You Could Only Have One?
THIS WOULD BE The 2nd ITALIAN COOKBOOK YOU SHOULD GET
If you want to cook like an Italian-American, and who wouldn’t,
you Want SUNDAY SAUCE
in Your COOKBOOK LIBRARY
Sunday Sauce by Daniel Bellino “Z” is the defining cookbook on the subject of Sunday Sauce, also know as Gravy by some. This book is filled with wonderful stories of Italian-America, the peoples and the food they love to eat. All of Italian-America’s favorite dishes are in this book, with recipes that are easy to understand and follow.
Some recipes include; Tomato Sauce, Marinara Sauce, Frittata, Stuffed Artichokes, Braciole, Spaghetti & Meatballs, and of course the namesake of the book Sunday Sauce, which the author is quite passionate about, and states that it is thee “Most Supreme Dish,” of the Italian American Table. It’s eaten every Sunday by millions of Italian-Americans all over America.
Recipes also for: Mussels Marinara, Riagtoni al Forno, Veal Parm, Shrimp Scampi, Rao’s Lemon Chicken, and Uncle Tony’s Veal Marsala.
Frank Sinatra’s Chicken Vesuvio, Mommy’s Stuffed Peppers, Pasta Amatriciana, Italian Cheesecake and Much More.
GET IT at AMAZON.com
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Screenshot 2019-11-22 at 3.05.49 PM


The REAL DOWNTON ABBEY 
CHRISTMAS COOKBOOK

 

MERRY CHRISTMAS !
From  AMAZON
Screenshot 2019-11-26 at 1.08.24 PM

Since its 1990 publication, Rose’s Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah’s Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you’ll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.

 

GETS IT on Amazon
Screenshot 2019-11-26 at 12.45.41 PM.png
It’s the 1.8-million-copy bestselling cookbook that’s become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.

This is a basic cookbook that reflects today’s kitchen, today’s pantry, today’s taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.

Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother’s Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more.

Get it on Amazon
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ITALIAN CHRISTMAS
The FEAST of THE 7 FISH
YOU CAN GET IT on AMAZON.com
“BUON NATALE”
MERRY CHRISTMAS to ALL !
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Got-K
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GOT ANY KAHLUA ?
The COLLECTED RECIPES of The DUDE
aka The BIG LEBOWSKI COOKBOOK
.
We all just love the greatest Cult Movie of all-time, The Big Lebowski, and just had to include it in our list. And since we’re talking about cookbooks, there’s only one possibility, and that’s Got Any Kahlua ? aka The Big Lebowski Cookbook. The book, has been ingeniously written by Daniel Zwicke, who has filled the book with satirical humor with great recipes pertaining to The Dude and all the cast of characters from the movie. There’s a recipe for Maude’s Meatloaf, Walter Jewish Penicillin (Chicken Soup) Dude’s Cowboy Chili, the perfect White Russian Cocktail, and more. 
We just Love this book and it’s many tasty recipes that we’re sure all Achievers (Fans of The Dude) will Abide by. The recipes are geared to be easy to make, they are economical (Dudes Unemployed), and of course tasty as can be.
So if your one of those Millions of Fans of The Dude and his movie, The Big Lebowski, or you no someone who is, Got Any Kahlua, The Big Lebowski Cookbook is a book for you.
Abide in it. 
Available on Amazon.com
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Merry Christmas
And Happy Holidays
From All of Us
To All of You
Peace on Earth
.
.

 

Clemenza Mob War Sunday Sauce

 
CLEMENZA ‘S MOB WAR SUNDAY SAUCE
 
 
ScreenShot2016-08-04at8.00.44PM
PETE CLEMENZA Teaches Michael Corleone
 
Played by AL PACINO
 
HOW to MAKE SAUCE For 20 GUYS (Mobsters)
 
Get the RECIPE
 
For CELEMENZA’S MOB WAR SUNDAY SAUCE 
 
In SUNDAY SAUCE by Daniel Bellino Zwicke
 
Available on Amazon.com
 
 
And, “Don’t Forget the CANNOLIS”
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Peter Clemenza shows Michael Corleone (AL Pacino) How to Make Sauce
In FRANCIS FORD COPPOLA ‘S The GODFATHER
Based on the Best Selling book The GODFATHER by Mario Puzo
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Eating Italian

 

Pasta w BRACIOLE

 

These are my memories of a lifelong love of Italian Food. From my first bowl of pasta and the food of my youth, as a young adult, and into later-life. The food, ever changing, making new discoveries, learning all the time through experiences, reading, travel, and what-not. As I grew up and ate the food that my mother made, the Italian dishes she made us became part of my life and ethnic background of being Italian-American. My mom Lucia Bellino was a 1st Generation Italian-American whose parents both came from Lercara Friddi, Sicily and immigrated to New York in the year 1904 before moving to the very Sicilian town of Lodi, New Jersey where my grandfather Philipo set up a shoe-maker shop on Main Street. So I grew up eating the food my mother made us on a daily basis, along with the fabulous food of my three aunts; Aunt Fran, Aunt Helen, and Aunt Wanda who were the spouses of my mother’s three brothers James, Tony, and Frank. My aunts were all amazing cooks and I always looked forward to visiting them at there homes, especially on Sundays when the whole family, aunts, uncles, and cousins would gather at Aunt Fran’s or Uncle Jimmy’s for a great big Sunday meal. A meal that started with antipasti, then pasta and a main course, and a marathon dessert and coffee course that lasted for hours. Yes these meals were always quite special as my aunts were some of the greatest cooks of Italian home-cooked food that I have ever known, and they made some of the same dishes as my mother, but the special treat were the dishes that my aunts made that were different from my mom’s, and of course oh so tasty. So I waited in wonderment to see what they had made. You see my mothers parents were from Sicily so my mom made dishes her mother taught to her. My Aunt Helen was from Salerno, not far from Naples so she made dishes from that region, and my Aunt Fran’s family were from Settefrati north of Rome, which some of Aunt Fran’s cooking would reflect the food of that region. You see Aunt Fran was my Uncle Tony’s wife and Aunt Helen was my Uncle Frank’s, thus our family repertoire was of Sicily, Lazio, and Campania the regions interlocked in our family through marriage and what-not. Yes the family meals were a never-ending memory of all of the so many fabulous family meals shared with my dear aunts, uncles, cousins, family friends and loved ones.

   So my first memories of Italian food eating with my family, meals at home or at one of my aunts or uncles homes. We’d go out to eat every now and then at one of the families favorite local restaurants where I have my first memories of eating out in Italian Restaurants before setting out on my own as a young adult and then as a full grown man, eating in the best Italian Restaurants, Pastry Shops, Pork Stores, and Pizzerias in New York. And after New York, it was on to Italy; to Rome, Venice, Florence and other parts of Tuscan, Napoli, Capri, Positano, the Amalfi Coast, and at friends vineyards in Tuscany, Piedmont, the Veneto, and Sicily. Now we’re learning a whole other thing, Italian Food at its source, all over Italy, delving into the various regional cuisines of Italy, eating the local food and drinking the local wine, there’s nothing better. And all the beauty of Italy, of cities like Rome, Venice, Napoli, and Verona, and towns like Portofino, Positano, Amalfi, or Minori. Observing and immersing into the local customs and culture, it’s quite a learning experience, and one everyone should undertake if fortunate enough to get the chance, I’m so happy I did.

   And I didn’t just eat and travel throughout Italy to learn of it’s great cuisine. I read all I could get my hands on of Italy and its food. I read every magazine and newspaper article I could find, and bought a hundred Italian cookbooks or more.

   This was and still is a never ending journey that’s wonderfully rewarding. I’ve made so many discoveries big and small, and surprising as well. I ate, I savored, I enjoyed and I still am, eating and recalling Italian Food, one dish at a time.

 

Excerpted from MANGIA ITALIANO – Memories of Italian Food

by Daniel Bellino Zwicke

2017

 

MANGIA ITALIANO

MEMORIES of ITALIAN FOOD

STORIES & RECIPES

 

Inside JOHN’S ITALIAN RESTAURANT

East 12th Street NEW YORK NY

SINCE 1908

“And it’s STill OPEN !”

 

 

 

 

 

Jimmy The Cheese Man

JIMMY The CHEESE-MAN’S SHOP

The POPE of GREENWICH  VILLAGE


Eric Roberts and Mickey Rourke coming out of JOE’S DAIRY


aka JIMMY The CHEESE MANS SHOP

Paulie (Roberts) got some Mozzarella and Capicola to make a Gabagool Sandwich

Joe’s Dairy was on SULLIVAN STREET across from Saint Anthony’s Church

for 40 Years before closing its doors in 2015




Paulie and Charlie go to ZAMPIERI’S to get BREAD for Paulie’s SANDWICH


MICKEY ROURK and ERIC ROBERTS as CHARLIE and PAULIE

Two Italian-American Cousins form GREENWICH VILLAGE

NEW YORK

The sequence of events when Paulie makes his Italian
Sub Sandwich follows. 

1) Paulie and Charlie go to the Old Joe’s Dairy where they make fresh MOZZARELLA every day. JOE’S DIARY is the real name of the shop that’s portrayed as JIMMY THE CHEESEMAN’S Shop in The POPE of GREENWICH VILLAGE. Paulie buys some Gabagool  (Capicola) Salami, and fresh Mozzarella Cheese. 

2) Paulie and Charlie go next door at the old ZAMPIERI’S BAKERY where Paulie buys a loaf ofITALIAN BREAD (with Sesame Seeds) for his Sandwich. 

As PAULIE and CHARLIE leave Zappieri’s, we see them walk up Sullivan
Street past SANIT ANTHONY’S of PADUA CHURCH, corner of HOUSTON and SULLIVAN STREET. In the movie, we next find Paulie and Charlie in a PARK on The corner of SPRING and MULBERRY.






PAULIE assembles his Huge Sandwich and tells Charlie about the RACE HORSE he bought into with TOMMY BORTANDO and JIMMY THE CHEESE-MAN








SUNDAY SAUCE


GABAGOOL


MEATBALL PARMS


PASTA FAZOOL


and More …


RECIPES in SUNDAY SAUCE
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History of Caffe Reggio

Caffe Reggio

Greenwich Village

New York




CAFFE REGGIO

The Movie

MACDOUGAL STREET

GREENWICH VILLAGE



DOMENICO PARISI

The Founding Father of CAFFE REGGIO

Domenico Opened Caffe Reggio in 1927

He had a Barbershop there before, but it was always his dream to open an Italian Caffe. He scraped together the money to buy an Italian Espresso Machine that cost $1,000. A huge some in 1927. He opened the caffe, which was the 1st caffe in America with a coffee machine like they had bacck in Italy, but America never had one, not until Domenico purchased his and brought it to Geenwich Village, New York.

Domenico Parisi was from Reggio Calabria in Calabria, Italy, near Sicily. This is where his caffe gets its name Caffe Reggio from.


Dominico’s Magnificent Machine
Mr Cavalacci

With DOMENICO’S MAGNIFICENT MACHINE

The CAVALACCI FAMILY bought Caffe Reggio from the Parisi’s in the late 1950s.




CAFFE REGGIO

Circa 1950s

NYC


CAFFE REGGIO

Photo Daniel Bellino Zwicke





Caffe Reggio

Painting from The SCHOOL of CARAVAGGIO (Upper Right Corner)
A RENAISSANCE BENCH

From a MEDICI PALACE

FLORENCE

This bench is a Museum Piece, but it is not roped-off as one would think. You can actually sit in it, sipping your Cappuccino, people watching, as you admire a painting from The School of Caravaggio and other antiques and artwork. It’s just magnificent, and only in New York, as they say, could you sit in a Renaissance Bench.


“And not only that. Look what;s Next !”


A CEILING FAN From CASABLANCA


The GREATEST MOVIE of ALL-TIME

Starring : HUMPHREY BOGART , INGRID BERGMAN

SIDNEY GREENSTREET,  PETER LORRE

and CLAUDE RAINES




Interview with FABRIZIO CAVALACCI

Owner of Caffe Reggio Since 1972

His Family bought the Caffe in 1955


Fabrizio tells the hsitory of Caffe Reggio. He said that before Dominic Parisi opened the caffe, he had a Barber Shop in the space. A Haircut was 10 Cents and took about 20 minutes to do one. Fabrizio says that Domenico’s customers demanded a cup of Espresso with their haircut. After a while Domenico figured he’d open a caffe, as he could serve many more customers and make better profit than doing haircuts which he could only do 2 or 3 in an hour. And so Caffe Reggio was born in 1927 on Macdougal Street in Greenwich Village, New York.




AL PACINO

At CAFFE REGGIO






Christopher Walken


NEXT STOP GREENWICH VILLAGE


NEXT STOP GREENWICH VILLAGE



In The Movie SERPICO


AL PACINO plays Frank Serpico

Frank Serpico (in the Movie) lives on 5-7 MINETTA STREET
around the block from Caffe Reggio. In the movie, Serpico is taking Spanish Class at New York University, and one of his classmates, a girl says that she works at CAFFE REGGIO …






SUNDAY SAUCE

ITALIAN IMMIGRANT RECIPES

SPAGHETTI SAUCE alla PACINO
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Italian Bars of New York

DanteBAR

The BAR at DANTE

Dante Bar has 12 different varieties of Negronis that they offers from their well-stocked bar. In particular? Dante seeks to bring the European tradition of the aperitivo, a refreshing cocktail or glass of Prosecco or Italian Wine, enjoyed late afternoon, or early evening, all over Italy, and of late, the hottest thing to do in New York as well.

MontesTRATTORIAgreenwichVILLAGEny.png

Monte’s Trattoria

Greenwich Village

Monte’s has been around a long time. One-Hundred & One Years as a matter of fact. The restaurant opened in 1918 and has been owned & operated by 3 Italian Families in the restaurants 101 year (so far) history. Originally opened in 1918 by the Monteverdi family. The Monteverde family first opened a Wine & Liquor store on the site, and in 1918 opened the restaurant, it is said as the family had heard of the oncoming event of Prohibition and the 18th Amendment of the United States Constitution, which would prohibit and outlaw the sale and consumption of alcholic berverages. The Monteverde’s took smart action and opened an Italian Restaurant in the highly concentrated Italian neighborhood of the southern part of Greenwich Village, and the rest Greenwich Village Italian New York history. The Rosasco family of Greenwich Village became the 2nd Italian family to own Monte’s. 

In 1983 the Mosconi Family who came from Piacenza, Italy in Emilia Romagna, bought the restaurant in 1983, and have been running it ever since, and had a big 100 Year Anniversary Party in 2018, Celebrating the restaurants 100 Birthday. 

Monte’s Trattoria is one of the few restaurants in New York that fits into the genre that New Yorker’s know as an Old School New York Italian Restaurant of which there used to be many all over Manhattan, but now few remain, and Monte’s Trattoria is one of them The restaurant is headed by Chef Pietro Mosconi with the help of his son Peter Mosconi who handles front of house operations, the business end of things and whatever else needs being done. This partnership works quite well, as Monte’s many regulars will attest to, as the restaurant is World Famous, and not only has “Local Regulars,” but regulars from all over America, and even the World.

Now most wouldn’t think of Monte’s as having one of the Best Bars in the city, or even Greenwich Village, but it does. And we mentioned the regulars? Well some of Monte’s most loyal regulars are the folks who hang out at the bar, and not just to drink, but have what many know as one of the best places to get great Italian food in all of New York City, especially Chef Pietro’s wonderful home-made pasta, like: Tortelloni, Agnolotti, Lasagna, Gnocchi, and both Meat and Cheese Ravioli.

Yes, the food is fine, as is the service, and ambience of the place, but, “weren’t we talking about the bar?” Yes, lets’ get back to the bar. It’s one of those little known facts, by a few hundred (or thousands) of those in the know, and it’s more or less those in-the-know, and those who merely serindipitously stumble upon the place by accident who truly know, the secret of the bar at Monte’s. Yeah the regulars like; John B., Julio, Dr. Mike, and all the rest know that Tony The Bartender (and Peter Mosconi now & then) mix up one of the Best Old Fashion Cocktails in town, as well as perfect Negroni’s (Superior to the more famous Dante Negroni), Killer Margarita’s made with Grand Marnier, spot-on Martinis, Manhattans, and anything else your little heart may desire. Yes the barmen (Tony & Peter) really know their stuff, and take pride in what they do. So if you’re looking for an Aperol Spritz or properly made Negroni, Monte’s is the go to Italian-Bar in Greenwich Village New York.

MONTE’S TRATTORIA … 97 Macdougal Street, GREENWICH VILLAGE ,  NY NY

BabboBAR.png

The Bar at BABBO

GREENWICH VILLAGE

NEW YORK

Well, Mario is gone, and the place is  famous for its Italian Food. It used to be uber hard to get a reservation to procure a table there, but it’s a lot easier, ever since the departure of Celebrity Chef Mario Batali (we’ll not talk of his departure). Anyway, although Babbo may have lost a little of its luster, it’s still a dam good place to eat, and has, along with Monte’s Trattoria, one of the Best Italian Bars in Greenwich Village, New York. Yes, a great Italian Bar, and not just for its restaurant and food. What constitutes a great Italian Bar? Well first and foremost, the bartenders must be versed in the art of making a Negroni, as well as pulling a perfect Espresso Italian Coffee. You should know how to make a good Manhattan, and Martini’s, as well as have a solid knowledge of Italian Wine which are served at the bar as well. Having a great personality is  required and of utmost importance. Now we don’t want to knock the bartenders at Babbo, they are professional and courtesy, and make great Negroni’s and other cocktails, but we have to say were lacking in having the personality that makes the Greatest of Bartenders, and a great Bar requires great bartenders, it’s the # 1 element in the equation. Not the liquor, nor the ambiance, though very important, the single most important aspect of a Great Bar is a great bartender, who must have all the elements required; have a outstanding personality, mix great drinks, be friendly and efficient, “that’s it.” 

We found, on our rounds of the Italian Bars of Greenwich Village, our two favorite Italian Bartenders were Tony and Peter, both of Monte’s. The bartenders at Dante were quite good as well, Bar Pisellino “Not So Much.”

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Someone once told me, that “going to Volare is like going to your favorite Aunt’s house for dinner.” That’s assuming that your aunt (my Aunts Helen & Fran) is a great Italian cook. Everyone treats you like you were part of the family. That’s the kind of place Ristorante Volare is. And it’s an Old School this great city of ours is losing fast. Lucky for us, Volare still survives, and it survives very well “Thank You.” Yes it’s an old school “Red Sauce Joint,” that serves all the New York Italian Red Sauce Classics, like Spaghetti & Meatballs, Baked Clams, Veal and Chicken Parmigiana just the way  you like it. Yes, you”ll be fed all your classic Italian dishes, and you’ll be fed well. And if you’re hankering for just a little cocktail or two, in cool old New York Italian joint, going to Volare will fit the bill quite well. Your not going to get any new style so-called Mixologist Cocktails at all. But if you’re into the old classics, like a properly made Martini or Manhattan, then you’ve gone to the right place. And if you want a nice plate of Spaghetti with Clam Sauce or a  nice thick Italian Style Veal Chop, again, “you’ve come to the right place.”

RISTORANTE VOLARE ….  147 West 3rd Street, GREENWICH VILLAGE, New York

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Bar Pisellino

GREENWICH VILLAGE

Bar Pisellino has all the elements to make a great bar one day, and one of the best Italian Bars in Greenwich Village. As of now, they’re not. Yes they have, if not all, then many elements to make it a great Greenwich Village Italian Bar. They make good Negroni’s, and Aperol Spritz’s, have a good selection of Amari (Amaro), and the place is well appointed, however it’s missing quite a lot, the place just doesn’t have a great vibe. When I first walked in and looked at the menu, I thought, “Wow,” this place is great, but as I sat there looking a the menu, and then getting my drink, the place just didn’t feel right. The vibe was not good, a combination of being quite contrived (not Organic), and because of this fact, drawing a crowd that just wasn’t right, not cool, but a crowd filled with followers, the types of  people who only go to a place that’s one of the hottest spots in town, and unable to find a truly cool unpretentious great restaurant or bar on their own. They have to read about it on Eater, Instgram, or wherever.

Anyway, Bar Pisellino has a lot of potential, and maybe after all the noise dies, the followers stop going there indroves, and the place starts filling with neighborhood people, along with well-healed tourists, and business people, the bar just might get a better vibe than it does now, which is, “not so good.”

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The BAR

JOHN’S of 12th STREET

John’s of 12th Street is not in Greenwich Village technically, but we’ve just got to include it in our Best Greenwich Village Italian Bars. John’s is in the East Village, east of Greenwich Village, so, close enough. The fact that this place has been there on East 12th Street in New York, that it has all its original decor, including the 110 year old bar, and that the place was once a Speakeasy that saw that likes of one Charles “Lucky” Luciano who  a couple blocks away, and the fact that it has many famous celebrities and famed Mobsters (Joe Maseria), we’ve just gotta include it here as well.

Belly up to the bar that Lucky Luciano drank at, and where the great John Lennon once ate at, and the likes of legendary Italian Prize Fighter “Rocky Graziano,” also of the neighborhood. Have the bartender make you a Campari & Soda and just soak up over 100 years of New York Italian History, you’ll not find another place like it, as sadly two great 100 year old Italian Food Establishments, DeRobertis Italian Pastries, and Lanza’s Restaurant (Sicilian American) closed down in the past few years (A Sin!).

John’s of 12th East Street (302 East) East Village … New York NY

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John’s of 12th Street

NEW YORK , NY

photo Daniel Bellino-Zwicke

Watch The TRAILER

Documentary Film

“JOHN’S of 12th STREET

by Vanessa McDonell

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SUNDAY SAUCE

LEARN HOW to MAKE

NEGRONI

SPAGHETTI MEATBALLS

BRACIOLE

and More …

Fanelli Cafe

PRINCE STREET

Soho

Cafe Fanelli is one of New York’s oldest we, preserved Old Bars. What is w Cafe Fanelli’s first opened  as a bar on the corner of Prince Street & Mercer as Prince Cafe in the year 1872 by Italian immigrant Nicholas Volpe. The Fanelli family bought the bar in 1922 and re-named it Fanelli’s Cafe. The building was first erected in 1847 and its commercial space was operated as a grocery store from 1863, before a var opened there in 1872. During Prohibition Fanelli’s was a Speakeasy from he years of 1920 to 1933.

Though no longer owned by Italians, nor in Greenwich Village, because of its Italian-American history and the fact that Fanelli’s has retained so much of its former old-bar decor, we’ve include it in this piece. So if you’re looking to experience a wonderful piece of old New York, go have a couple drinks at Cafe Fanelli.

GENE’S

West 11th Street

GREENWICH VILLAGE

Gene’s first opened it’s doors in 1919, and operated as a “Speakeasy” during Prohibition. Gene’s has a long storied history of Italian and Artistic Greenwich Village, providing, staving artists, poets, and writers of the Beat Generation, and other eras, with inexpensive affordable Italian meals.

Old Vintage Postcard

GENE’S

The Bar at GENE’S

GREENWICH VILLAGE

NEW YORK

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RAOSpainting

RAO’S

Hardest Reservation in NEW YORK

RaosNickyVestBartender

New York’s most Famous Bartender

“NICKY The VEST”

Tending Bar at RAO’S

East Harlem

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Frank Pelligrino Sr holds court at RAO’S

East Harlem NEW YORK ,

as PRESIDENT BILL CLINTON looks on.

New York NY

2003

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