Amazing Breakfast on The Amalfi Coast

My Breakfast at Villa Maria Agroturismo, Minori

"Yes the Breakfast was amazing and trully the best of my life. How can it not be, look where I was sitting."  Perched hi atop the town of Minori on the beautiful Amalfi Coast in Southern Italy, "My God!" I had the most beautiful view imagineable on the terrazzo at Villa Maria Agroturismo looking down on the lovely seaside town of Minori with Ravello higher up the mountian and to the right. My breakfast, The BEst in The World. Well the best breakfast I've ever had; nice hot Coffee, Amalfi Lemon Cake, fresh Sfogliatelle, fresh fruit, toast and 10 different Homemade Jams made my Vincenzo and Maria with fruit from there farm. What could be better? Not much I tell you!

The World's Best Breakfast? Yes, well maybe. Or maybe not, but for me, the best breakfast I've ever had in my life. I came across Villa Maria Agroturismo when I was watching vidoes of Sicily and The Amalfi Coast on Youtube one night. I was getting ready to go on my trip and I was just looking for inspritation and a way to psych myself for my upcomong vacation. I just happened upon this video made by David Rocco. David Rocco is a Celebrity Chef from Toronto and he had done a series of food & wine videos on Italy. This particular one that I came across was about this wonderful little agroturismo Lemon Grove Farm in Minaori Italy on The Amalfi Coast called Villa Maria Agroturismo. Well I loved the video and fell in love with this place and the people who run it, husband and wife team Vincenzo & Maria. Vincenzo tends to his farm which is mainly a wonderful Lemon farm, but Vincenzo also has a good number of Olive Trees to make olive oil, he has grapevines from which he gets grapes to make a wonderful red wine and a white as well, he grows all sorts of fruits and vegetables, he has chickens for eggs and meat, as well as pigs so he can make his own homemade Salami and Prosciutto.

Yes Vincenzo takes care of the farm and he also runs his little inn agrosturismo that has 6 lovely little rooms way up in the mountain top of Minori. They also have a nice little restauarnt that you eat, yes the world's best breakfast and a marvelous 4 Course Dinner every night made my Maria with all the food made from products from their farm; Salami, Wine, Olive Oil, fruits and vegetbles, Pork Chops, Frittata (eggs) etc.. You'll not get a better meal anywhere, I promise you.

View of Minori From VILLA MARIA

Lemon Grove, Villa Maria Agroturismo, Minori Italy

Pacceri Frutta di Mare  .. My Lunch Vilal Maria, the day I arrived ...

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NEW YORK ITALIAN SUNDAY SAUCE

SUNDAY SAUCE

alla CLEMENZA

CORLEONE STYLE

From

THE GODFATHER

CLICK HERE !

NEW YORK 'S BEST SUNDAY SAUCE on YELP

CLICK HERE !

LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA

CLICK HERE !

CLEMENZA  (Richard Castellano)

SHOWS MICHAEL  (AL PAcino)

How To Make

SUNDAY SAUCE

ITALIAN MEAT GRAVY

alla CLEMENZA

"YOU CAN LEARN TOO" !!!

RECIPE

In

SUNDAY SAUCE

by Daniel Bellino-Zwicke

Click Here !

CLICK HERE !

CARBONE

CARBONE

CARBONE SIGN

The FOrmer ROCCO'S RESTAURANT SIGN

Thompson Street

GREENWICH VILLAGE

NEW YORK

CLEMENZA TEACHES MICHAEL HOW To MAKE SAUCE

"Hey, come over here kid, learn something. You never know you might have to Cook for 20 Guys someday. You see, you start out with a little bit of oil. Then you fry some Garlic. Then you throw in some Tomatoes, Tomato Paste, you fry iy, ya make sure it doesn't stick. You get it to a boil You Shove in Your Sausage and Meatballs, heh .. ?? And a little bi o' Wine, add a little bit o' Sugar, and That's My Trick."



Corleone Family Caporegime Peter Clemenza Teaching Michael Corleone (Al Pacino)          How to Make Italian Meat Sauce Gravy in Francis Ford Coppola / Mario Puzzo's
"THE GODFATHER"

SUNDAY SAUCE alla CLEMENZA

by Daniel Bellino "Z"

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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 !!!