ODE To SUNDAY SAUCE

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"ODE To THE GRAVY"

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The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a quite a beautiful thing, same as making a Mole in Mexico, or Cassoulet in  France. They are all wonderful things of beauty that delight mans every sensory perception; sight, smell, taste, and feel. First, you probably smell the “Sauce’s” heady aroma wafting through the air. The smell is so intoxicating it gets your juices flowing. Immediately.

 Once you smell it, you want it, and can’t wait to sink you teeth into it.

 Second you will see it in all its gloriousness. You will then eat, whereupon you taste

and feel and experience one of Italian-America’s greatest pleasures, the Sunday Sauce Italian Gravy. A Sunday Sauce (Gravy) takes time and effort to make. It is made and served with Love.

All these great dishes bring together friends and family, and for Italian-Americans, Sunday Sauce is King of all dishes.

  If you utter the term Sunday Sauce to any number of millions of Italian-Americans, they will immediately start salivating at the simple mention of its name. The wheels start turning in their heads, with thoughts of how tasty it is, with its various components; the Meatballs,  Sausages, Braciole, maybe Ribs, Beef Neck, or Pig  Skin Braciole, as well as the Pasta, and the Gravy itself. They think aboutsitting at the table with friends, family, people  they love. They’ll ponder the Antipasti, wondering what it might be; mixed Salumi, Baked Clams, Grilled Calamari? And with the meal, there will surely be Wine. Italian Wine, which might be a good Chianti or perhaps Montepulciano d’Abruzzo. With Uncle Frank and Uncle Tony, the wine was usually Carlo Rossi Paisano or Gallo Hearty Burgundy, two solid Italian-American  Winemakers. 

    When thinking of a Sunday Sauce, you’ll think about the warmth in the air, of loved ones, Sinatra, Dino, and the Sunday Sauce itself. “It’s a beautiful thing!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together with friends and family,  soon.  Sunday Sauce, It brings people together, in a most delightful way. And as the Big Boys would say, “It’s a Beautiful Thing.”

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 Excerpt From Sunday Sauce by Daniel Bellino-Zwicke 's

SUNDAY SAUCE "When Italian-Americans Cook"

 

Broadway Fifth Press , New York , NY

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Sunday Sauce

by Daniel Bellino "Z"

ODE to SUNDAY SAUCE

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Meatball Parm Mondays

A Meatball Parm Sandwich

MEATBALL PARM MONDAYS ... Excerpted From SUNDAY SAUCE

by Daniel Bellino-Zwicke

The Meatball Parm Sandwich, as stated earlier, the Meatball Parm is one of thee Italian-American males most treasured things in life.  Things he needs to live a happy, normal, satisfying life, and an actual necessity for true Happiness. It’s right up there with Mom, Grandma, Sausages and Sunday Sauce. We ask not for much!

    No you do not have to be a Man or a Boy to eat one. Ladies and Girls eat them as well.  It’s just that the male of the species happens to Eat 5 Times the amount that Italian-American Women do. Not only that, but the male of the species holds Meatballs and Meatball Parms in much Greater Reverence, than do the females. They “Exalt” it, as the Meatball Parm, it deserves such adulation.  The men and boys adore it and get quite excited at the prospect and act of eating one, the “Meatball Parm.” And ladies who make them, know how much it is loved, cherished even.

    Yes Italian-American ladies and girls like this thing called the Meatball Parm too, but they  don’t get quite as excited about this sandwich as the males do.  Meatball Parms are held  quite dear  to Italian  men. Yes, it’s a guy thing, and more specifically, an Italian Guy thing. Yes, Italian-American males have given the Meatball Parm Iconic Status within our lives and realm of food. Why? We’re Italian, that’s all.

     The Great Ritual of the Meatball Parm Monday and it ties to the Sunday Sauce. You make the Meatballs for

the Sauce, The “Gravy.” On Saturday you will buy all the meat, the Sausages and the rest of the ingredients for your Sunday Sauce (Gravy) to be made on Sunday.  However, on Saturday you are already thinking about  those Meatball Parms for Monday’s lunch.

   Yes Meatball Parms on Monday, following the previous days Sunday Sauce. You see, you have to think ahead.  Every good Italian knows that when you go through all the effort and time it will take to make a  pot  of  Sunday Sauce,  that you don’t just make it  for  Sunday’s consumption alone. No, that would be a waste of time to make just enough to eat on Sunday. It takes  time, effort,  energy,  and work to make  a  Sunday Sauce,  which  of course  is well worth it. You do not mind the work involved at all, for in the end, the “Rewards are Great.” A Sunday Sauce will yield, the beloved Sausages, Gravy,  Braciole, succulent Ribs,  and Meatballs for Monday’s Meatball Parms.

    It does not really take much more time to make a larger quantity in order to have leftovers for the next day or two, and this is just what one wants to do, is to keep  the sauce going,  and going  for  another day, even two.  And in those leftovers are the much Prized at Monday’s Lunch for, of course “Meatball Parms.”  Yes, the men love and need Meatball Parms on Monday,  for the Ritual  of the Meatball Parms of Monday  is  “Time-Honored” and enjoyed by many. As the saying goes, “The Simple Pleasure of Life,” here it is quite apropos.

    So, you see, on Saturday when one goes to buy the ingredients to make the Gravy, they automatically  know to make sure they get  enough  ground meat to make plenty of  Meatballs that will last the  Sunday  Supper  as well  as yielding numerous left-overs for Monday’s Meatball Parms for Monday. The men, methodically make sure that there are enough leftover Meatballs for Monday’s lunch. When all are finished eating the great “Sauce” on Sunday, they set some Meatballs aside for the next days Meatball  Sandwiches. These sandwiches will make a dreaded Monday so much better, for sure.

    And if there are leftover Sausages? On Tuesday one can make Spaghetti with Sauce and Sausages, or even a Sausage Sandwich.  Think ahead boys and girls, and Mangia Bene!”

Meatball Parm Mondays Is The Most Extensive Piece Ever Wtitten on the Subject. The Subject of MEATBALL PARM SANDWICHES and The ITALIAN-AMEIRCAN MALES RITUAL of Eating Meatball Parm Sandwiches on Mondays ... The Meatballs in The Sandwich are procured from the previous days ITALIAN SUNDAY SAUCE MEAT GRAVY ... And as Daniel so wonderfully points out, it is all part of a grand plan covering two great Italian-American Traditions, The Eating and Making of SUNDAY SAUCE, aka "GRAVY" and Mondays Ritual Eating of The MEATBALL PARM .. It's written as only Daniel can do, and if you're into Italian, and more specifcally Italain-American, the food, the peoples, the lifestyle, you will love the piece excerpted from Daniel's fine book SUNDAY SAUCE - When Italian-Americans Cook. It's a Tour de Force of Italian-American Food, Kitchen, and Table, and the wonderful traditons and rituals the abound in the culture.

CLICK HERE For SUNDAY SAUCE

MORTADELLA SANDWICH "Mangia Bene" !!!

MANGIA BENE !!!

MAKING a MORTADELLA SANDWICH

ITALY

NEGRONI

The Negroni! A cocktail most Americans do not know. To bad! It is so fine. Well not many know except among the more Sophisticated of our population. Even just a minute percentage of those who have traveled to its birthplace in Italy will even know of the cocktail. In this country, it is drank more often in the city of New York, a city with a higher "Sophisticate" ratio than most, but still only a few will know of this drink, the Negroni Cocktail.

So what it is it? Well its base is the highly popular aperitif bitter Campari, a Bitter-Sweet aperitif from Torino, Italy. The Negroni made of 1 0z. Cmapari, 1 1/4 oz. Sweet Vermouth, 3/4 oz. Gin, over ice cubes in a Rocks Glass with a splash of Club Soda on top and garnished with a slice of Orange or Orange peel. Voila! The Negroni! Usually drunk as an aperitif before dinner in the early evening, but just as wonderful anytime of the afternoon, especially Alfresco, or late into the evening for that matter.

by Daniel Bellino Zwicke

NEGRONI INGREDIENTS

CAMPARI

GIN
SWEET VERMOUTH

photo by Daniel Bellino Zwicke

AL PACINO FEAST of The 7 FISH

AL PACINO "S

ITALIAN CHRISTMAS FEAST of THE 7 FISH

AL PACINO & RICHARD CASTELLANO

THE FEAST of The 7 FISH

Daniel Bellino Zwicke

AL PACINO

As

MICHAEL CORLEONE

The GODFATHER

AL PACINO "MANGIA BENE"

"MANGIA la PESCE"

Italian Christmas

The FEAST of 7 FISHES

LUCA BRASI & The FEAST of The 7 FISH

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Sonny "  "What the Hell is this?" !!!!

 

 

Clemenza :   "It's a Siciian Message ... It means Luca Brasi swims with the Fish"

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SONNY CORLEONE Gets a SICILIAN MESSAGE

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A SICILIAN MESSAGE

"LUCA BRASI SWIMS With The FISH"

 

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The GODFATHER by SICILIAN-AMERICAN Writeer MARIO PUZO

Directed by FRANICS FORD COPPOLA

Starring :  AL PACINO

MARLON BRANDO

 

 

 

 

Learn How to Make The FEAST of 7 FISH

ITALIAN CHRISTMAS

For CHRISTMAS This YEAR !

RECIPES

"EVERYTHING You Ever Wanted to Know About The FEAST of The 7 FISHES  but was AFRAID to Ask"

"ISN'T IT TIME YOU MADE IT" ????

 

 

 

 

 

SPAGHETTI With TOMATO SAUCE

Spaghetti With Tomato Sauce, Spaghetti Marinara, Spaghetti Pomodoro? Whatever you call it, it's one of both Italy's and America's favorite dishes. Hundred of millions of plates of it are consumed every year. In Italy, pretty much all of them are delicious, and correct. In America, that's another story. Most are not, and are abominations of what this simple but great dish should be. Canned or jarred Tomato Sauce, "Fougettaboudit!" In America, no self-respecting Italian-American would ever serve it. We make our own. The rest of the people, again that's another story. Blahhh!!! Spaghetti Pomodoro, as it is known in Italy is a "Supreme Dish." It's simple, but is exacting in getting everything just right. It's not hard to make it, but one must know and be taught the proper way. Here's were we come in. The instructions and recipe for making proper Spaghetti Pomodoro follows (you may use another Pasta such as Rigatoni, Penne, linguine, whatever).

First I must dispel a couple major misconceptions about this great sauce, Salsa Pomodoro, Tomato Sauce, Marinara. First misconception, Tomato Sauce does not cook for hour and hours, it can be made in just 10 minutes or may cook for 30-45 minutes, but that's it. No more. In Italy Salsa Pomodoro does not have Oregano in it, this is a major American misconception, even among many Italian Americans. Tomato Sauce is simple made of; Olive Oil, Garlic, Pepperoncino (Red Pepper Flakes), Fresh Basil, Tomatoes, and Salt . Basta! That's it! No more is needed.

You start with olive oil, saute garlic in it, add Red Pepper Flakes and these two items flavor the oil which will flavor the tomatoes. You add you tomatoes to the hot flavored olive oil, cook for 10 to 40 minutes depending on what size pan you have and whether you want a sauce that has a fresher or more cooked flavor. Any way is good.

OK get to it. Here's The Recipe excerpted from Daniel Bellino-Zwicke book on Italian-American new Yorkers, their Kitchen, Food, Table, Rituals, and joys of being Italian, making food and sharing at the Table "La TAVOLA."

TOMATO SAUCE RECIPE

Ingredients:

2-28 oz. cans San Marzano crushed tomatoes

or other good quality Italian style tomatoes

4 cloves minced garlic

1 small onion, minced

½ teaspoon crushed red pepper

¼ cup virgin olive oil

¼ chopped fresh basil or 1 teaspoon dried

Salt and pepper to taste

1)   In a 6 quart or larger pot, saute onions over a low flame for 3 minutes. Add garlic and cook

      for 3-4 mins. Do not let the garlic get dark or burn.

2)   Add tomatoes, turn heat up to high and stir. When sauce starts to bubble,  turn flame down 

      so  the sauce is at a low  simmer. Simmer for 45 minutes while frequently stirring  the bottom 

      of  the pan to keep sauce from burning.  Add fresh basil in the last ten minutes of cooking.

3)   Cook whatever pasta you choose (spaghetti is best) according to directions on package.

      Drain pasta, toss  with tomato sauce and drizzle of olive oil, plate, and serve w/Cheese

THIS RECIPE Is A CLASSIC and TOMATO SAUCE The Right Way. Excerpted From 

Daniel Bellino-Zwicke's "La TAVOLA" Filled with Wonderful STORIES and RECIPES of The ITALIAN and ITALIAN-AMERICAN LIFESTYLES ... We HIGHLY RECOMMEND IT  ..

RONZONI

ITALIAN AMERICA'S FAVORITE PASTA

"RONZONI SONO BUONI"
RONZONI IS SO GOOD !!!

SUNDAY GRAVY

The aroma of a garlic-laden tomato sauce spiked with sausage, meatballs, and rolled-up meat Braciola can bring tears to the eyes of many Italian-Americans.

Sunday gravy, also known as Sunday sauce, evokes memories of weekend family gatherings in which mom or grandma presided over the constantly stirred pot of sauce and meat, and various relatives were tasked with procuring the essential provisions—the cannoli and sesame bread from the bakery or the wine from the cellar.

Sunday gravy was more than just a big, belt-loosening meal. In close-knit Italian-American homes, it was a virtual religion. “Each Sunday, we were constantly traveling to homes of different relatives,” says John Mariani, a New York food author whose books include How Italian Food Conquered the World. “It truly was a moveable feast.’’

The proprietors of Frankies Spuntino restaurant in Brooklyn, Frank Falcinelli and Frank Castronovo, write that “Sunday sauce—the meal, the menu, the way of life—is the source and summation’’ of their restaurant business.

They recall how on Sundays their family kitchens would “start to fill with that hunger-inducing humidity, the tomato and pork simmering away in the pot.’’

Castronovo remembered that Sundays “even when I was a teenager and wanted to be a punk … I’d still stop and eat at my grandma’s house before the rest of the day went down.”

The best Sunday gravy simmers on the stove for hours, permitting the ingredients (the meat choices are seemingly limitless) to infuse the sauce with an unparalleled meatiness that no quickie marinara could ever hope to replicate. The long, slow cooking time was also time for families to spend with each other, reinforcing ties that could withstand the harsh realities of the outside world.

In a way, the history of Sunday gravy encapsulates the story of Italian immigration to the U.S. and the prosperity succeeding generations found in America. “Very, very impoverished Southern Italian women, whose only reason for living was giving birth to children and feeding them, suddenly found an abundance of cheap food in the U.S.,” Mariani says. “It radically changed their self image.”

The meats in the sauce became a symbol of plenty. Meat had been a rarity in the old country, and if there was any of it at all in a meal, it was usually pork. But in the U.S., immigrant women bought beef “because they could,” 

Along with the other staples of Italian-American cuisine, Sunday gravy has vaulted from family food to the culinary mainstream, even as a once-in-a-while treat for today’s health-conscious eaters. TV food stars Rachael Ray and Giada De Laurentiis regularly feature touched-up variations on the classic Italian-American repertoire. And, although “The Sopranos” is widely despised by Italian-Americans for its twisted depiction of their cherished family values, the show often featured sumptuous Sunday meals with pots and pots of sauce, meat, and pasta—and the cookbook spawned by the show features a Sunday gravy recipe.

For better or worse, 21st-century America has made celebrating the Sunday tradition much more difficult for families. “Sunday is now a time for attending soccer games, getting in 18 holes of golf … or watching three NFL games without interruption,” Mariani says.

But Mariani and other Italian-American food advocates nevertheless remain intent on keeping tradition alive. “My family still gets together on Sunday afternoons just as it always has, and the food is as good as it ever was,” Falcinelli wrote in The Frankies Spuntino Kitchen Companion & Cooking Manual. “Growing up, I didn’t see it as an amazing culinary tradition, but I did appreciate how good the eating was.”

SUNDAY SAUCE

all CLEMENZA

RECIPE from The GODFATHER

With AL PACINO

AMAZON.com 

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NEW YORK'S BEST ITALIAN RESTAURANT BAR PITTI

When it comes to great Italian Food, in a city (New York) that is known to have the Best Italian Food in the World outside of Italy, it's hard to beat Bar Pitti, which is why Bar Pitti may very well be the "Best Italian Restaurant" in New York City! Yes!

Wait a minute, scratch that "maybe." No, Bar Pitti serves without a doubt, thee "Best Italian Food in New York." You don't think so? name one that is better. And please only qualified people please. No followers or Hack Food Critics like

Frank Bruni.

Who could compete? Maybe Babbo, Del Posto, Elio's, Lupa. They are all good, but none as good and consistent as Bar Pitti.

Il Mulino is absolutely "Aweful!" An "Overpriced Lackluster Restaurant" with horrible ambiance, mechanical annoying service, and food that is merely good, and no better and insanely "High Prices." It's a place for "Followers" who run with the crowd and wouldn't know real good Italian Food if it came up and Bit Them in The Ass.

Babbo many would say. Well Babbo is quite good, but just can't hold up to Bar Pitti with more of a true Italian feel, great food at truly real Italian Prices. Babbo is a great Special Occasion restaurant, but for everyday eating, Babbo doesn't even come close to Bar Pitti for "Great Quality Price Ratio," and even not considering the prices, if they were the same, though the food at Babbo is very good and I've had a few very enjoyable meals there, I have been disappointed a couple of times, something that has "Never" happened to me at Bar Pitti and I've eaten there more times, yet never been disappointed, not once, and always had a great time. So even if the prices were the same, Bar Pitti still has an edge, with Better More Consistent Authentic Italian Food than Babbo.

How bout Maialino, Laconde Verde, Osteria Morini, and others? As MC Hammer would say, "Can't Touch This."

So if you're looking for Thee "Best Italian Food in New York" there's one name, "Bar Pitti."

Recommended Dishes:

Coda d'Vacinara (Braised Oxtails) 150 Points on a 100 Pt Scale

Bolito d'Manzo (Boiled Beef) Taste a whole Lot Better than it sounds!

Polpettine d' Vitello (Veal Meatballs)

Fegato al Salvia (Calves Liver sauteed w/Sage)

Paparadelle con Sugo d'Coniglio (Pasta with Rabbit Ragu)

PUNTARELLE Wild Roman Greens Salad w/Anchovy Dressing

by Daniel Bellino Zwicke

SPECIALS BOARD BAR PITTI

IT'S THE WAY To GO!

DiFara Pizza ..A RELIGIOUS EXPERIENCE

DiFara Pizza 

 Dom DeMarco

The MASTER

 

"Yes," Eating Pizza Made by The Maestro DOM DeMARCO

Is a Religious Experience !!!

 

Much has been said of the now famed Pizzeria (DiFarra Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don't know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno's on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.

Wow, got off on a tangent about both Di Farra and Totonno's when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra's and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. "Yes," it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.

Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn't the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco's pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don't like it don't eat it, this countries finest examples of the Pizza Art.

And on to the religious experience of Di Farra, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He's worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he's entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does and wants to serve to his customers. No one else who has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra's to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). "It's a Religious Experience." Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America's Best, and something to rival that other World Pizza Capital, Napoli.

 

by Daniel Bellino Zwicke

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