Ronzoni Pasta Company of New York – Ronzoni Sono Buoni – Ronzoni Pasta is So Good

RONZONI

MEZZE RIGATONI

“Ronzoni Sono Buoni,”
if you are Italian and grew up in the New York area in the great
decades of the 1960’s and or 70s you know the slogan. We Italians do love our
pasta, we’re weened on it! Pasta is the main staple of our diet. Many are
fanatical about and love it so, they insist on having it several times a week.
I’m one. Pasta, can be covered in a wide variety of sauces, in some soups like; Pasta Fagoli (Pasta Fazool),
in Minestrone’s, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we
are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit
of butter and Parmigiano when we were just toddlers and every so
often I have to pick up a box of Ronzoni Pastina, as I love and crave it still,
and of late as with many my age, you start craving things you loved as a child,
thus my stints with PASTINA .“Ronzoni Sono Buoni,” it means, Ronzoni
is So Good, and that it is. This brand of Pasta, born in New York City at the
turn of the 20th Century has been a mainstay of not only
Italian-Americans of the East Coast but, for all. For years before the surge of
many a imported pasta product in the U.S., Ronzoni, was not the only game in
town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni
dominated the market and though I don’t have stats, I would wage to say that 85
to 90 % of all commercial pasta sold in the New York, New Jersey, and
Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni
Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other
Ronzoni pastas I ate over the years, starting with Pastina as
a toddler and moving to Spaghetti with Tomato Sauce or Meatballs,
Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back
memories of my mother who loved them. We had them often, along with Lasagna
made with Ronzoni Lasagana. You don’t see Stuffed Shells around that much any
more, they used to be on many a restaurant and even more home menus. There
popularity has waned, but every once and a while I’ll pick up a box of Ronzoni
large shells, just for the purpose of bringing back those memories of mom
making them and me loving them as a child. I’ll make a batch of
tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and
Parmigiano, bake them in tomato sauce, and “Voila” Stuffed Shells of
days gone by. I do the same with a Pastina as I still love the dish so, dressed
with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid
again!” Yum, delicious little pleasure you can whip up in minutes and
bring back visions of your youth. All with some butter, Parmigiano and a box of
Ronzoni Pastina. That’s Ronzoni, every bit a part of my life and youth as
a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning
Cartoons, and all the favorites of my youth,

Ronzon Sono Buoni

“Ronzoni it’s
so good!”

… Daniel Bellino Z …..

SPAGHETTI

RONZONI – HISTORICAL TIME LINE

1915: Ronzoni officially begins business as a private family-owned company

1984: Ronzoni is sold to General Foods

1990: General Foods sells Ronzoni to Hershey Pasta Group

1999: General Foods sells to a group of investors led by the New York firm Joesph Littlejohn and Levy. The new company took the name New World Pasta

2006: The Ebro Puleva Group acquires New World Pasta, which included the Ronzoni brand

2016: The Ebro Puleva Group merges with Ebro Foods

2021: 8th Avenue Food & Provisions (formerly Dakota Growers Pasta Company) acquires Ronzoni and a dry pasta manufacturing facility in Virginia. The Virginia facility is the company’s third manufacturing location; the previous two were in North Dakota and Minnesota.

SEGRETO ITALIANO

SECRET ITALIAN RECIPES

SALSA SEGRETO

FAMOUS PASTA SAUCE

RECCIPE of GINO’S NEW YORK

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RONZONI MACARONI COMPANY

LONG ISLAND CITY, QUEENS NEW YORK

1918

RONZONI FACTS

From an Article in the New York Times 1974

I’m sure these facts are no longer true, as many Americans now buy a lot more imported Italian pasta then they did back in 1974. In the 1950’s, 60’s 70’s and even into the 1980’s Ronzoni dominated the past market, not only in New York, but for the entire country.

1 – New York is the largest market for pasta in America, accounting for 20% of all pasta sales in

America, comes from New York.

2 – Ronzoni sells more than 40% of all pasta sold in New York.

3 – Ronzoni’s sales were more than $40 Million dollars in 1973.

RONZONI PASTINA

“NO MORE” !

SAD NEWS

The Ronzoni Macaroni Company is discontinuing Pastina, due to low sales. “What” ? Yes folks, it’s true. After 107 of being one of Italian-America’s favorite pastas, and the one maccheroni products is always the first one we eat, as Italian mothers feed their little babies Ronzoni Pastina, dressed in a little butter as one of the first solid foods their baby will eat, thus one of Italian-America’s most time honored traditions. We all Love our pastina. But no more. Not Ronzoni Pastina anyway. Yes, a sad day for us Italians. We will have to find another brand of pastina, even though Ronzoni’s is our most beloved, it will be no more.

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

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How to Make Clemenza Godfather Sunday Sauce Italian Gravy Recipe with Meatballs alla Pacino

LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA – ITALIAN GRAVY

AMAZON.com

1. GET A COPY of SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

by DANIEL BELLINO ZWICKE

CLEMENZA’S SUNDAY SAUCE RECIPE

Is In THERE .. IT’S AVAILABLE

on Amazon.com .. Just CLICK LINK ABOVE ..

“THAT’S STEP 1 .. FINITO !!!”

2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE

For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,

OOLIVE OIL, TOMATOES, PASTA, etc..

CLICK HERE !

3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING

YOU NEED To MAKE The “SAUCE”

4. SAUTE GARLIC & MINCED ONIONS in OLIVE In

A LARGE POT. ADD TOMATOES.

5. BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..

6. IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY

THEN ADD TO POT With TOMATOES ..

If NOT using PORK RIBS, SKIP THIS STEP.

7. LET SAUCE With THE MEATS (Except MEATBALLS)

SIMMER At VERY LOW HEAT For 1 HOUR.

8. BROWN SAUSAGES THEN ADD To SAUCE.

CONTINUE SIMMERING.

9. AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS

by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,

FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.

10. PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A

350 DEGREE OVEN For 12 MINUTES.

11. REMOVE MEATBALLS FROM OVEN and PLACE in POT

With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING

With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.

YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15

MINUTES on VERY LOW HEAT.

BE CAREFUL WHEN
STIRRING NOT To BREAK MEATBALLS.

WHEN THE MEATBALLS HAVE COOKED In THE SAUCE

FOR 15 MINUTES, The “SAUCE” IS DONE.

12. COOK RIGATONI or WHICHEVER

MACCHERONI YOU LIKE and SERVE

WITH THe “GRAVY”

PASS GRATED CHEESE

and

BUON APPETITO !!!

SUNDAY SAUCE

Is AVAILABLE in PAPERBACK

And KINDLE on AMAZON.com

CLICK HERE

SUNDAY SAUCE

alla CLEMENZA all BELLINO alla PACINO

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SUNDAY SAUCE alla BELLINO

alla PACINO

AUTHOR DANIEL BELLINO ZWICKE

MANGIA BENE !!!

The Last Supper – Forlini Closes Down New York Italian

FORLINI’S

“OLD SCHOOL RED SAUCE JOINT is GONE” !!!

BAXTER STREET NY NY

The BAR at “FORLINI’S”

BACK in The DAY

FORLINI’S ITALIAN RESTUARANT

“The LAST SUPPER”

BAXTER STREET, NEW YORK

SINATRA SAUCE

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

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GOOD TIMES at FORLINI’S

FORLINI’S

Forlini’s, one of Manhattan’s last remaining red sauce joints that first opened in 1956, has officially closed, owner Joe Forlini confirmed to Eater in an interview. The building that houses has also been sold. Earlier this week, Forlini told Eater that the restaurant, located at 93 Baxter Street, near Walker Street, may close on April 18 — or sooner. “I like the idea of closing that Monday after Easter Sunday,” Forlini said at the time, adding that it’s ultimately up to the new owners to decide. However, after publication of this article, Forlini suddenly told Eater via phone that the restaurant had held its last service as of last night. Forlini would not elaborate on the change.

Forlini confirmed that 12 family members currently own the 91-93 Baxter Street building, with him and Derek Forlini as the sole operators of the restaurant. Forlini says the reason for the closure was simply due to age. “My cousin and I are in our sixties now,” he says.

Over the years, Forlini’s became known for its old-school classic dishes like veal scalloppini, lasagna, chicken parmigiana, and limoncello, and it’s remained a restaurant that Eater critic Robert Sietsema considers one of the rare spots to eat well in Little Italy these days.

Given its proximity to the Manhattan courts, Forlini’s became a favorite amongst lawyers, judges, and jurors on lunch break. In recent years, the restaurant has also been embraced by the fashion industry, with Vogueonce hosting a Met Gala pre-party at the establishment.

Forlini did not disclose the name of the new owners, and that his real estate agent is not currently aware of anyone slated to rent the restaurant space. However, he stated that the new owners purchased the whole restaurant space, including tables, chairs, and equipment. Joe and his cousin Derek Forlini retain the Forlini’s name.

In 2020, Eater reported that the building that houses the family-run restaurant was on the market for $15 million and would subsequently shut down. Sales documents that year estimated that the value of the restaurant, was estimated to be worth $32,000 a month in rent. The amount Forlini and his family ended up selling both the restaurant and building for was not disclosed to Eater.

Eater reached out to Marcus & Millichap real estate group, which originally listed the building complex in 2020, but did not hear back by the time of publication (Forlini told Eater that he worked with a different, unnamed real estate agent team for the final sale).

“We’re going to go out and celebrate exactly like we did for 70 plus years,” Forlini told Eater earlier this week, in response to whether any specials were in the works for the restaurants winding down. Forlini added that after the restaurant’s official closure, he plans to host a private party for his staff at the restaurant.

The sale of the storied restaurant comes at a contentious time for Baxter Street. In 2017, former Mayor Bill de Blasio approved a plan to turn Chinatown’s Manhattan Detention Center into the world’s tallest jail, a proposal that local activists have long pushed back against — in part because of its affects on Chinatown businesses, some of which have already been forced to vacate. Forlini told Eater that his decision to close the restaurant was not related to the Baxter Street project.

Official Ragu Bolognese Recipe of Bologna – Authentic Pasta all Bolognese

This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY

This RECIPE CRITERIA for a Properly Made “RAGU” (of Bologna) according to

AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA)

This is the renewed recipe for the real ragù alla bolognese:

INGREDIENTS AND DOSES (FOR 6 PEOPLE)

Coarsely ground beef: 400 g; Fresh sliced pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper.

PROCEDURE

In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting board (do not use the mixer) and slowly fry the mixture over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor). Raise the heat and add the minced meat and, always stirring carefully, cook it for about ten minutes until it “sizzles”.

Pour the wine and let it evaporate and reduce completely, until you no longer smell the wine and then add the concentrate and the puree. Continuing to mix well, pour a cup of boiling broth (but you can also use just water) and cook slowly, with the container covered, for about 2 hours (even 3 hours depending on your preferences and the meats used) adding the hot broth as needed. Halfway through cooking, according to an advisable ancient tradition, you can add the milk that must be reduced completely. Finally, once cooking is finished, season with salt and pepper. The ragù should be a nice dark orange color, enveloping and creamy.

NOTE :

Traditionally in Bologna they used the “cartella”, that is the diaphragm of the beef, today difficult to find. In its absence, or in addition, the front cuts rich in collagen are to be preferred such as the muscle, the shoulder, the under-shoulder, the belly, the brisket. Mixed cuts can be made. According to a modern processing technique, the meats are browned well separately, alone, and then mixed with the chopped herbs, also already browned.

VARIANTS ALLOWED :

1) Mixed meats: beef (about 60%) and pork (about 40%) (loin or neck);

2) Minced meat;

3) Rolled or flat pork belly instead of fresh bacon;

4) A scent of nutmeg;

VARIANTS NOT ALLOWED

1) Veal pulp;

2) Smoked bacon;

3) Only pork;

4) Garlic, rosemary, parsley, other herbs or spices;

5) Brandy (in place of wine);

6) Flour (to thicken).

BOLOGNESE RAGOUT CAN Be ENRICHED With :

1) Chicken livers, hearts and gizzards;

2) Peeled and crumbled pork sausage;

3) Blanched peas added at the end of cooking;

4) Soaked dried porcini mushrooms.

The RAGU BOLOGNESE COOKBOOK

AMERICA’S FAVORITE RECIPE

AMAZON.com

TAGLIATELLE BOLOGNESE

“Over the years, the recipe registered in 1982 has been reported in books, magazines, newspaper articles and websites in Italy and the rest of the world, constituting a clear and reliable point of reference; however, after four decades, a study of the changes that have occurred in the creation of this symbolic dish of Italian cuisine, loved throughout the world, was required.

There have been improvements in ingredients, in the quality of containers and in heat sources, as well as changes in eating habits which have had partial effects on the way ragù is prepared.

The three Bolognese Delegations have therefore set up a “Study Committee” for the updating and improvement of the recipe for Ragù alla Bolognese and, in order to obtain a current and complete overview, the Committee has consulted, through a specific questionnaire: the best restaurants in the city, custodians of tried and tested recipes; families with ancient traditions; expert gastronomes.

Ragù alla Bolognese, like all long-standing recipes, is made in families and restaurants in ever-changing ways, as demonstrated by the fact that the recipes received during the study are all different from each other, often in small details but, at times, also with substantial differences.

The “Study Committee”, making a reasoned synthesis, has therefore drawn up a new version of Ragù alla Bolognese which is very detailed in the procedure, with variations (allowed and not allowed) and advice on the cuts of meat and on possible “enrichments”.

The three Bolognese Delegations of the Italian Academy of Cuisine have thus decreed which recipe currently adheres most closely to the formula that guarantees the classic and traditional taste of the true Ragù alla Bolognese, which is what is made, cooked, served and enjoyed today in homes, in restaurants and in bars.

trattorias and restaurants in learned and fat Bologna.

The registered recipe is not intended to be the only possible one, but rather to be a safe guide to the creation of an excellent dish that does not betray traditional customs and establishes some fixed points, with the awareness that, as with musical scores, the true art lies in the execution”.

The notarial deed of the recipe is now jealously guarded in the Palazzo della Mercanzia. It completes the collection of thirty-four recipes of the Bolognese gastronomic culture deposited. All the result of the collaboration between the Chamber of Commerce of Bologna and the Italian Academy of Cuisine that began on April 16, 1972 with the deposit of the golden measure of the authentic tagliatella alla bolognese.

MORE on BOLOGNESE

Raos Meatball Recipe for Spaghetti Meatballs and Sunday Sauce

RAO’S Famous MEATBALLS

If you’re looking for a hot and cozy fall recipe, look no further than Rao’s. Known for its exclusivity and esteemed reputation, New York City’s Rao’s restaurant has been serving up authentic Italian food since 1896.

Here, Dino Gatto, the Executive Chef of New York City’s Rao’s Restaurant, shares his tips for how to make the juiciest meatballs:

For mouthwatering meatballs it’s important to only use the freshest and best quality products.

In this recipe, you will find that we add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs … by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.

The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.

“RAO’S”

East Harlem

New York City

RAOS MEATBALL Recipe :

Ingredients :

1 pound Ground Beef

1/2 pound Ground Veal

1/2 pound Ground Pork

2 Eggs (beaten)

1 cup grated Parmesan Cheese

2 tablespoon fresh chopped Italian Parsley

1 teaspoon each Sea Salt & ground Black Pepper

1 Garlic clove, peeled and minced fine

2 cups fresh Breadcrumbs

1 cup water

1 cup Olive Oil

1 Garlic clove, mashed

1. In a large mixing bowl, add the Beef, Veal, Pork, Parmesan, parsley, salt & black pepper, minced garlic, and mix together using your hands (don’t overmix).

2. Add the bread breadcrumbs to the meat, and combine. Slowly add the water a little at a time as you mix with your hands.

3. Shape the mixture into 3″ Meatballs.

4. Add the Olive Oil to a large frying pan with the mashed Garlic. Cook the Garlic until it is lightly browned. Remove the garlic and discard.

5. Fry the Meatballs in batches, browning on all sides.

6. Frying the Meatballs in batches, remove the browned Meatballs, and set aside on a plate.

7. Once all the Meatballs have browned, cook the Meatballs in Tomato Sauce for 15 – 20 minutes, at a slow simmer.

Serve with Spaghetti or other Pasta, or make a Nice Meatball Sandwich.

Enjoy !

The WORLD’S BEST SUNDAY SAUCE

alla BELLINO alla PACINO

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

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MEATBALL PARM MONDAYS

READ About MEATBALL PARM MONDAYS

In The SUNDAY SAUCE Cookbook

by DANIEL BELLINO Z

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HOTELS & FLIGHTS

NEW YORK CITY & WORLDWIDE

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The BELLINO FAMILY

The BELLINO’S

LODI, NEW JERSEY

Fillipo, Lucia, Antonino & Josephina

1940

Not Pictured : Frank Bellino, James & Lilly

Josephina & Fillipo Bellino Immigrated to America – 1906

From LERCARA FRIDDI – SICILY

Provincia di Palermp

Sunday Sauce GRAVY Red Sauce or SUGO – What Do You Call It

“GRAVY” !!!

Or is it SUNDAY SAUCE ???

Whatever You Call It ???

Do You call it “REDSAUCE” ?

It’s The Most SUPREME DISH of ITALIAN-AMERICA

And The ITALIAN-AMERICAN Peoples

SUNDAY SAUCE

The DEFINING BOOK on The SUBJECT

The SUBJECT of SUNDAY SAUCE

“SOME CALL IT GRAVY”

AMAZON.com

SAUCE, GRAVY, SUNDAY SAUCE, “RED SAUCE” or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?

Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.

Usually, when someone says “Gravy” they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?

There is no one right answer to what is Italian-American Gravy, “Sauce” Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, “No Right or Wrong.” The main and most important thing is that the dish taste good.

CLEMENZA SHOWS MICHAEL

HOW to MAKE SAUCE for a BUNCH of GUYS

RICHARD CASTELLANO as PETER CLEMENZA

And AL PACINO as MICHAEL CORLEONE

In FRANCIS FORD COPPOLA’S The GODFATHER

An ITALIAN- AMERICAN CLASSIC

LEARN HOW to MAKE SUNDAY SAUCE – GRAVY

RECIPES are in The SUNDAY SAUCE COOKBOOK

by Daniel Bellino “Z”

AMAZON.com

Johns Pizza Scores a 9.4 from Barstool One Bite Pizza Review Dave Portnoy Bleecker Street Greenwich Village New York

GREENWICH VILLAGE NEW YORK

BARSTOOL PIZZA – Portnoy GIVES a SCORE of 9. 4 !!!

JOHN’S PIZZA

Of BLEECKER STREEY

GREENWICH VILLAGE NY

BARSTOOL PIZZA “One Bite” !!! SCORES a 9.4 !!!

Or is It 9.3 ???

JOHN’S of BLEECKER STREET

BARSTOOL PIZZA REVIEW

“ONE BITE”

EVERYONE KNOWS The RULES

Dave Portnoy – “This is the Best Pizza I’ve had so far in New York City.”

“9.2 ! No 9.3 !!! Now I understand the Line.”

“This is Great Pizza. John’s of Bleecker Street, Coal Oven Pizza”

“GREAT GREAT PIZZA !!! 9.4 ” !!!

So, as Dave Portnoy was eating the Pizza (John’s), and was reviewing it. He First threw out a Score of 9.2, but quickly, within 1 second changed it to 9.3 … He Loved it, saying it was the Best Pizza in New York. He waxed poetic on how much he Loved the Pizza, and then wrapping up his closing statements on the Pizza at John’s of Bleecker Street, he said “Great Great Pizza, 9.4”

So we think the Score is 9.4 .. Or is it 9.4 ???

SUNDAY SAUCE

AMERICA’S FAVORITE ITALIAN COOKBOOK

MEATBALLS – SUNDAY SAUCE – MARINARA

MACCHERONI PASTA & More ….

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FLIGHTS & HOTELS

NEW YORK & WORLDWIDE

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HOTELS WORLDWIDE

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When Nonna Makes Sauce – Italian-American Sunday Sauce Gravy Recipe with Meatballs

WHEN NONNA MAKES SAUCE

“GRAVY”

NONNA’S SUNDAY SAUCE

with SAUSAGE & MEATBALLS

RECIPE

NONNA MAKES SUNDAY SAUCE

With MEATBALLS & RIBS

“Yumm” !!!

CARLA’S SUNDAY GRAVY NAPOLITAN

Carla makes an Awesome Sunday Gravy ..

She’s so Sweet, we just Love her.

Her and her awesome Gravy Napolitan ..

Brava Carla !!!

RAGU NAPOLITANA

The ORIGINAL SUNDAY SAUCE

The HISTORY of SUNDAY SAUCE GRAVY

RAGU NAPOLITAN

NONNA GINA

NONNA GINA MAKES SUNDAY SAUCE

Video Recipe

NONNO PASQUALE

NONNO PASQUALE Makes SUNDAY SAUCE

NEAPOLITAN RAGU

Recipe

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

NONNA BELLINO’S COOKBOOK

RECIPES From MY SICILIAN NONNA

AMAZON.com

DiANNE MAKES Her MEATBALLS

And SUNDAY GRAVY

SUNDAY GRAVY with MEATBALLS

One of the 1st SUNDAY GRAVY Recipes on Youtube

SUNDAY SAUCE

alla CLEMENZA

alla BELLINO alla PACINO

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FLIGHTS & HOTELS

WORLDWIDE

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Johns of 12th Street – Movie – Old School Red Sauce Joint NYC

JOHN’S of 12th STREET

The MOVIE

WORLD PREMIER

SPECTACLE THEATER

Williamsburg, Brooklyn

New York

JOHN’S

East 12th Street

New York, NY

John’s is one of the last of a dying breed of Old School Italian Red Sauce Joints .. John’s has been a beloved East Village Italian New York Instituion since 1908, making it one of

New York’s oldest Italian Restaurants of which only a few of many remain. John’s is one of them.

John’s serves classic Old School Italian American food, including classics like; Clams Posillipo, Baked Clams Oreganata, Lasagna, Spaghetti & Meatballs, Manicotti, and more, including now rare items such as Speedino alla Romano and Veal Sweetbreads.

The wonderful Turn of The Century decor of John’s has been lovenly and painstakingly preserved with its 1908 decor still intact. John’s is lively and the old school waiters help round out the total picture of Italian Food with great old 1908 decor and animated service from the Black Bowtied Waiters.

Over the years John’s has seen the like of; John Lennon, Joe Jackson, Ray Davies, Carol Burnett, Montgomery Clift, Ron Silver, Rockets Redglare, Tom Crruise, Mimi Rodgers, and many other celebrites pass through its doors. Why don’t you pass through too? It’s great old Italian New York experience.

I myself was a waiter at John’s for almost 7 years. I was working my way up in the kitchen, learning how to cook. For 7 years I had a job cooking lunches four days a week, and cooking one night a week on dinner shift, and at the same time I’d work 3 nights a week waiting tables at John’s, and tending bar every now and then. John’s was a great learning experience, and a good source of income. I made as much money working about 22 hours a week, waiting tables at John’s, as I did cooking 40 hours a week in whatever kitchen I was working in at the time. In those 7 years, I cooked at 24th Fifth with Chef Michel Fitousi, I was a Sous Chef at Woods on Madison and I cooked at the original Ciao Bella for a couple years, all the time working full time cooking and 3 night a week at John’s. It was the 80s, I was in my 20s, and full of piss and vinegar as they say, a young stud. I worked hard and played hard. Besides working 2 jobs, I usually went out after work at John’s 2 or 3 night a week, and I of course I always went out on my one day a week that I had the whole day off.

John’s was pretty cool. We had lots of cool customers, that included celebrities here and there. Celebrities that I waited on at John’s, include : Kevin Kline, Phoebe Cates, Joe Jackson, William Hurt, Rat Davies, John Turturro, Shelly Hack, Jessica Tandy, Hume Cronin, Kay Ballard, and more.

The clietnal loved the Old World Charm of John’s and the solid Italian Food, that included dishes like: Bake Clams Oreganata, Speedino alla Romano, Manicotti, Linguien with Clam Sauce, Veal Saltimbocca, and Chicken Parmigiana, and Tarufo and Spumoni for desser.

LUCKY LUCIANO

LUCKY’S LERCARA FRIDDI

MOBSTER FOOD SICILIAN COOKBOOK

RECIPES FROM LUCIANO’S HOMETOWN

LERCARA FRIDDI – SICILY

The SAME TOWN The AUTHORS FAMILY is FROM

And The SIANTAR FAMILY HOMETOWN as WELL

GRANDMA BELLINO’S ITALIAN COOKBOOK

EAT THE DISHES EATEN by THe SINATRA FAMILY

ANd LUCKY LUCIANO TOO !!!

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JOE MASSERIA HITS VALENTI

LUCKY LUCINIO Does The DIRTY WORK

Outside JOHN’S of 12th STREET

Smarting over the recent attempt on his life, which had left two bullet holes through his hat and another two holes through his coat, Joe Masseria plotted bloody revenge in epic Italian Renaissance fashion.

Chief Assassin

The target of his wrath was Umberto Valenti, a seriously wily character who had blasted those bullet holes through Masseria’s hat and coat. According to the New York Times in 1915, Valenti was:

A former Black Hand extortionist, it was rumored that Valenti had killed over 20 men, a number of whom had been Masseria’s closest advisors. The thirty four year old Valenti was the chief assassin of Salvatore “Toto” D’Aquila, the New York Mafia’s supreme ruler, a Mafioso who was locked in vicious mob war with Masseria and his chief strategist Giuseppe “the Clutch Hand” Morello.

However, Masseria’s seemingly supernatural bullet dodging powers had given the hard noised, but superstitious, Valenti second thoughts. Second thoughts that had him suing for peace and walking into an ambush in one of New York’s most storied Italian restaurants, John’s of 12^thStreet, on August 11, 1922, a restaurant that has been used as a set on Boardwalk Empire and the Sopranos.

Well Dressed Gunmen

Whether or not Valenti sampled the chicken parmigiana before being croaked has been lost to the winds of history. However, some time around noon, Valenti and six laughing companions emerged from their luncheon. Walking eastward, smiles turned into frowns. Suddenly, Valenti spooked and bolted towards Second Avenue as two slick, well-dressed gunmen whipped out revolvers and fired. Gangland legend holds that one of the shooters was none other than Charley “Lucky” Luciano, Masseria’s newest protégé (the other shooter was probably Vito Genovese).

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The FEAST of The 7 FISH

Italian Christmas

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Pandemonium on 12^thStreet

As the shots flew, pandemonium broke loose on 12^th Street. Whirling around, the feared assassin drew a revolver just as a bullet flew through his chest.

A teenage witness told the New York Times:

Luciano’s Escape

Despite Valenti’s death, the friendly Luciano and his pals weren’t done yet. A crowd formed to block the gunmen’s escape so the mobsters opened fire, hitting a street sweeper and a little girl visiting from New Haven Connecticut. The shots dispersed the crowd, and the hitmen disappeared into a nearby tenement.

Should I Bring Pajamas?

Masseria was arrested for the murder. During his arrest, he supposedly grinned and asked the police:

… whether he would need a nightshirt remarking, that the last time he slept in the station house they forgot to give him a pillow or pajamas.

For a job well done, Joe Masseria elevated Luciano to a leadership position at his headquarters in the Hotel Pennsylvania. All murder charges were eventually dropped, and Masseria, on his way to becoming Joe the Boss, set his sights on Valenti’s overlord, Toto De Aquila, New York’s boss of bosses.

However, John’s of 12^th had another infamous last meal lined up twenty years later. The victim would be Carlo Tresca.

BASTA la PASTA !!!!

SUNDAY SAUCE

CHICKEN PARM, EGGPLANT PARM

LASAGNA, MEATBALLS

SUNDAY SAUCE and MORE

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Feast of The Seven Fish – Italian Christmas Cookbook Recipes by Bellino

The BEST ITALIAN COOKBOOK

For The ITALIAN CHRISTMAS

FEAST of The SEVEN FISHES

For CHRISTMAS 2022

THE FEAST of THE 7 FISH

by Daniel Bellino-Zwicke

La VIGILIA

The Feast of The 7 Fish

My Aunt Helen used to make the famous Italian Christmas Eve Dinner, “The Feast of 7 Fishes,” The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.

The first time I ever had the mystical dinner was about 12 years ago with my cousin Joe, his family and my girlfriend Duyen.

We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, that signify the 7 Sacraments. Now, how’s all that for a mouthful?

This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.

So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe.

The anticipation of the Great Feast to come was of happy expectations and excitement.

And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much Loved Southern Italian (especially Napoli and Sicily) Creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, White Wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alex, Joe, Duyen, Jose and Sergio from Barcelona were all in attendance.

The Mussels Posillipo were cooked with garlic, white wine, parsley, and tomato. The sauce is great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few and I have Loved them ever since.

Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them.

The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!

The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.

Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success but quite a bit too much work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate ones as it’s just too much, too much to eat and too much to cook, a lot of work, and who needs to work that hard on Christmas. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat.

On this Feast of The 7 Fish in “3 Courses” we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex and Joe’s favorite and they said that it was a must. This was our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three, “A good thing.”

The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.

The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.

The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian American way of life, the food, the wine, the rituals.

Joe truly Loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family.

It makes cooking a joy rather than a chore. When cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of Love. Scratch that. “A whole lotta Love!”

If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and Represents the Holy Trinity of The Father, Son, and Holy Ghost. Buon Natale!

Excerpted from The FEAST of The 7 FISH “ITALIAN CHRISTMAS by Daniel Bellino “Z”

The FEAST of THE 7 FISH

Available

in Paperback

and Kindle

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As Italians we all took part in the great fish meals we would have growing up

and even in our adult years. Just the cover of this book brought back so many memories to our family . My girls had ideas that they knew exactly who to send

this book to. There was great joy over this gift to my son-in-law. He does such a great job on Christmas Eve with all his great gourmet fish meals. God Bless him

for his labor of love!!!!!

The Feast of The 7 Fish? It’s the Great Italian Christmas Eve Feast that’s the

most important and elaborate Italian meal of the year. The Feast is Mythical

and Magical .. Maybe you’ve heard of it, maybe not. Like me, you nay have

heard and been enamored of it and always wanted to make it yourself but

didn’t know how to go about it. Well, now you need not let that stop you

any longer.

Daniel Bellino Zwicke has written a wonderful book on the subject

“The Feast of The 7 Fish” Italian Christmas Eve Feast. The book has everything you’ll need to finally partake in this awesome Italian Ritual, including fabulous recipes and great advice. I bought this book a few weeks before Christmas last

year. I studied it, bought the fish, and made it with a little help from one of my cousins. The meal was a huge hit, everyone Loved it. I couldn’t have done it

without this book, so I’ll impart what I knew through experience. If you want

to make this great Italian Christmas Fish Feast, get this book, it awesome,

and it’ll guide you threw the meal, and not only for Christmas, but you can

use these wonderful fish recipes the whole year through. Get it!