Sinatra Eats

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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 & AVA GARDNER Mangia Bene !!!

FRANK & AVA GARDNER
Mangia Bene !!!

 

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FRANK & DINO

FRANK & DINO

 

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FRANK'S FAVORITE ITALIAN BREAD ... PARISI on MOTT STREET, LITTLE ITALY, New York, NY

FRANK’S FAVORITE ITALIAN BREAD … PARISI on MOTT STREET, LITTLE ITALY, New York, NY

FRANK’S FAVORITE ITALIAN BREAD

PARISI BAKERY MOTT STREET

LITTLE ITALY, NY NY

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FRANK'S FAVORITE PIZZA

FRANK’S FAVORITE PIZZA “PATYSY’S”
East Harlem

FRANKS FAVORITE PIZZA

PATSY’S in EAST HARLEM

No Relation to PATSY’S on 56th STREET

PASTY'S PIZZERIA

PASTY’S PIZZERIA

 

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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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Sinatra Museum Lercara Friddi

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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.

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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

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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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Thank you grandma rose!
Rosa saglimbeni born lercara friddi and deceased on 28 February 1928 in Hoboken, New Jersey.
Married Francesco Sinatra in 1880 Lercara Friddi. He had 7 Sons: Isidore, Theodore, Salvatore, Giuseppe, Saverio Antoninus (Daddy Frank) Angela and Dorothea.
Sunday morning of 12 December 1915 to 05,30 was in the house of his son Antonino in Monroe Street, because he was to deliver the baby that would become a legend.
Childbirth approached very difficult right now, so called the doctor, who was late in coming due to the snow fell during the night. Just arrived the doctor realized the situation was very serious had to make a decision: to save the mother or the baby?
Desperate last resort was to take the forceps and try to be better.
Unfortunately forceps cut half face of baby who now lifeless not even issued a vaggito, put the baby on the table and I dedicate the mother. But was there grandma Rosa, that by the power of love of grandmothers who reached, took the baby and threw him under the running water from the tap, that burst frozen baby issued immediately pouring a scream…… and since then Never stopped shut up!!! was born Frank Sinatra!!!
Sounds like a fairy tale, but this is exactly what happened that morning.
She was born the legend!

Grandma Rose was daughter of: Salvatore Saglimbeni and Angela I strong both Lercara Friddi, great-grandparents of Frank Sinatra.

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FRANCIS ALBERT SINATRA
Father was Born in LERCARA FRIDDI, SICILIA
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Eating Sicilian in New York

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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

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Our tasty ANTIPASTI MISTI at NORMA

Arancini Ragu, Cariofi Ripieno, Caponata, Arancini Norma

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Our WINE

GULFI

CERASUOLO di VITTORIA 2015

30% FRAPATTO 70% NERO D’AVOLA

SICILIAN GRAPES

The wine was absolutely perfect with our lunch …

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Timballo di Pasta con Sarde

at NORMA GASTRONOMIA SICILIANI

New York, NY

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Owner / Chef SALVATORE

with Me Carolina & Silvio

Tuesday, May 2, 2017

A beautiful day in New York with friends.

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Grandma Bellino’s Italian Cookbook

RECIPES FROM MY SICILIAN NONNA

by Daniel Bellino “Z”

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Ragu Bolognese Secret Recipe

 

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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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Spaghetti Carbonara Recipe

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HOW to MAKE SPAGHETTI CARBONARA
GENNARO CONTALDO
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SUNDAY SAUCE
by Daniel Bellino-Zwicke
 
 
 
 
 
 
 
 
HOW to MAKE PERFECT SPAGHETTI CARBONARA
ANTONIO CARLUCCI
WHER to GO For The BEST CARBONAR in ROME, ITALY
 
 

Da Danilo

Vaunted as the best carbonara in Rome, this was the first good carbonara I ate here. Beautifully presented with crispy bacon shards placed on top and swirled throughout the spaghetti, this carbonara is neither too heavy, nor too light, neither too rich, nor too eggy. A little bit goldilocks, this carbonara is just right. The spaghetti is cooked al dente, at first it might seem too much so, but they know what they are doing. Booking is essential.

Via Petrarca, 13. Esquilino area.Tel: 06 772 00111

trattoriadadanilo.it


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Da Enzo

Busy and bustling you couldn’t get a more Roman trattoria. The service is brisk but fun, “Why are you in Rome? English teachers? Can we have lessons?” The last time I went, we were early enough and lucky enough to get a table without a reservation, and by the time we left the queue outside was enormous. Another rigatoni alla carbonara, this pasta dish is cheesy and peppery with the eggy sauce left at the bottom to mix in yourself. Crunchy strips of salty guanciale (just how I like them) completed the dolce/salato, or sweet and savoury, effect. Yum!

Via dei Vascellari, 29. TrastevereTel: 06 581 2260

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Da Sergio

Recommended by my friend Silvia as her especial favourite, Da Sergio is a smallish trattoria hidden away in the side streets around Campo dei Fiori. For those of you who like your food a little more on the rustic side, this is the sort of carbonara for you. Homely and rich with less attention paid to the presentation and more focus on the flavours. Maybe the pasta sauce isn’t quite as silky smooth as some of the others, maybe the spaghetti is not so al dente, but overall a carbonara here is a dish that tastes of home.

Vicolo delle Grotte, 27. Campo dei Fiori area.Tel: 06 686 4293 

Flavio al Velavevodetto

Rigatoni alla Carbonara is served in this Testaccio institution. Generous strips of crispy bacon in a seemingly too bright yellow sauce that reflects the quality of the eggs. With a good balance of flavours, this carbonara was voted the 2nd best in the city, and the best pasta of the day by my fellow diners. Don’t worry about the big portion size in the photograph: it was taken of a large communal bowl!

Via di Monte Testaccio, 97. TestaccioTel: 06 574 6841

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L’Arcangelo

The food here is something finer and offers a little more than the average trattoria. However, for their carbonara they stick with tradition. The rigatoni are cooked to perfection and slicked in a silky, glossy sauce. Italian friends who dined with me agreed that this was the real thing. So good, none could possibly go to waste; one friend even fare la scarpetta – wiped his plate clean with bread (literally, “do the little shoes”). What better endorsement could there be?

Via Giuseppe Gioacchino Belli, 59. PratiTel: 06 321 0992

 
 
SOPHIA LOREN
“Everything You See I Owe to SPAGHETTI” !!!
 
 
 
 
 
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PERFECT SPAGHETTI CARNONARA
 
Da DANILLO
 
ROMA, ITALY
 
 
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Catherine Scorsese Spaghetti Sauce

Joe Pesci slaps a Kiss on Catherine Scorsese
 
GODDFELLAS
 
Directed by Martin Scorsese
 
 
Scorsese’s mother Catherine, who was born on Elizabeth Street, appeared as Tommy (Joe Pesci)’s mother, and she famously cooked for the cast and crew of her son’s movies. When Jimmy Kimmel asked Martin Scorsese about shaving garlic with a razor—that’s what Paul Vario (played by Paul Sorvino) does in prison—the director said, “My mother made a dish called chicken with lemon and garlic and if you go to Francis Coppola’s restaurant he has it on the menu… It’s pretty good, pretty close… The garlic was cut so thin and she would put it on the chicken and the chicken would be roasted… and the garlic would blacken and then disappear into the lemon juice. It was delicious.” Mmmm.
Catherine Scorsese died in 1997, at age 84. Martin Scorsese published a book of her recipes, and his famous friends remembered her cooking: Robert DeNiro said, “She made the best pizza I’ve ever eaten. I always wanted to serve it at TriBeCa Grill,” while Harvey Keitel said, “In my memory, Catherine was the epitome of a warm, loving Italian mother. She enjoyed watching me eat as much as I enjoyed eating her cooking.” And Pesci said, “Katie was one of the sweetest ladies I ever met. She was a true innocent. She never did anything bad; she never knew anything bad. In terms of her cooking, it’s a toss-up as to who’s a better cook, Katie or my mother.
 
CATHERINE and The BOYS
 
From R to L : Ray Liotta, Joe Pesci, Catherine Scorsese, Rober DeNiro
 
Late Night Eating Scene in in Goodfellas …
 
 
 
Italianamerican
 
THE SCORSESE FAMILY COOKBOOK
 
 
by Catherine Scorsese
 
 
 
The Pasta Sauce
The recipes in Catherine Scorsese’s cookbook, ”Italianamerican” (Random House, 1996, $21), range from pasta e fagioli to ricotta pie. The book, also by Georgia Downard, contains the standbys of thousands of southern Italian immigrant households that, by adding or withholding specific ingredients, intensely personalized each recipe.
The pasta sauce recipe, below, was included in the credits of a 10-minute Scorsese film, ”Italianamerican,” which recorded a visit by the director with his parents at their home. The movie was shown at the New York Film Festival in 1974.
Catherine Scorsese’s
Pasta Sauce
Total time: 1 hour, 45 minutes
1 large onion, peeled and minced
2 tablespoons olive oil
3 cans (28 ounces each) whole tomatoes in thick puree
2 cans (16 ounces each) tomato sauce
2 cups water
1 can (6 ounces) tomato paste
3 large cloves garlic, peeled
2 carrots, peeled
1 all-purpose potato, peeled
5 tablespoons minced fresh basil, or 1 tablespoon dried
5 tablespoons minced fresh parsley, or 1 tablespoon dried
Salt to taste
Cayenne pepper to taste
1/4 cup fresh bread crumbs
1/4 cup milk
6 ounces ground pork
6 ounces ground veal
6 ounces ground beef
1 large egg, lightly beaten
1/4 cup freshly grated Parmesan.
1. In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
2. In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
3. In a small bowl, soak the bread crumbs in the milk until softened.
4. In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
5. Use about 2 cups of sauce for each pound of pasta.
Yield: about 12 cups.
 
 
Martin Scorsese’s Father CHARLIE Makes GRAVY in GOODFELLAS
Catherine Scorsese actually made the GARVY for this scene …
 
Famed prison scene in GODDFELLAS where Charles Scorsese plays Vinny
making GRAVY (aka SUNDAY SAUCE) in Prison …
 
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LEARN HOW to MAKE
“VINNY’S SUNDAY SAUCE GRAVY”
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FRANK PELLIGRINO of RAO’S East Harlem, cooks STEAK
 
in GODDFELLAS Prison Scene as CHARLIE SCORSESE makes SAUCE …
 
 
 
ROOFTOP WEDDING SCENE in RAGING BULL
 
this scene was shot on the rooftop of Martin Scorsese’s Parents Apartment
 
on ELIZABETH STREET in Lower Manhattan ….
 
Catherine Scorsese Cooked all the Italian Food for the Wedding Party Scene,
 
as she cooked the Food that was on the Table in the Goodfellas late night eating scene
 
and all of Martin Scorsese Films when Italian Food is required in a scene. Basta!
 
 
 
 
 
Grandma Bellino’s Italian Cookbook
 
RECIPES FROM MY SICILIAN NONNA
 
by Daniel Bellino “Z”
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