Thursday, February 22, 2024

Pope Greenwich Village Italian Sub Sandwich

 




Mickey Rourke and Eric Roberts are coming out of Joe's Dairy in Greenwich Village
New York. In the movie The Pope of Greenwich Village this little Italian Cheese Store that
specializes in fresh homemade Mozzarella which is along with fresh made Italian Sausages precious commodities in the Italian-American Enclave. This real life Italian Cheese Shop was fictionalized as 
Jimmy The Cheeseman's Shop in the Pope of Greenwich Village which starred Mickey Rourke as Charlie Morant, and Eric Roberts as his cousin Paulie. Here we find Charlie and Paulie going into the cheese shop so Paulie can buy some fresh Mozzarella, Salami, and Prosciutto to make an Italian Sandwich. They then go next door to the real life Zampiere's Bakery which operated two shops in Greenwich Village for years, providing the local Italians with fresh baked Italian Bread and Pastries. Sadly these two wonderful establishments no longer exist, but thanks to this wonderful movie based on the book Pope of Greenwich Village by Vincent Patrick who does a great job capturing some real Greenwich Village Village character.





Paulie and Charlie going to Zampiere's Bakery to get a nice loaf of Italian Bread
for Paulie's gigantic sandwich.




Paulie and Charlie, tow neighborhood Italians chat in front of The Rectory
of Saint Anthony's of Padua Church on Sullivan Street.

Greenwich Village New York






Paulei making his Sandwich

Spring Street Park, corner of Spring and Mulberry Street

New York, NY




Paulie tells Charlie about the Race Horse he is partners with 2 of his Italian Friends
from the neighborhood.

Check out the old Italian Men sitting next to Paulie and Charlie, and Rocky's an old neighborhood
Italian Restaurant that sadly went out of business a few years ago.






Mickey Rourke






Want to Know How to Make and Italian Combo like Paulie?

Bedbug Eddie's Calamari and Steak Pizzaiola?

Lasagna?

Spaghetti and Meatballs?

Paulie's Mother's Manicotti?

Braciole?

Clam Sauce?

Sunday Sauce Italian Gravy and More?

The RECIPES are in SUNDAY SAUCE

by Daniel Bellino "Z"








PAULIE BOUGHT a RACE HORSE

And He Makes a SANDWICH





Geraldine Page with an Amazing Performance as Bunky's Mom
Mrs. Ritter ...

"My Walter was like a Bar of Iron and he didn't get it from his Father"









FLIGHTS & HOTELS

WORLDWIDE







.
















Monday, January 29, 2024

Philly Cheesesteak is Italian Invention - Italian Steak Sandwich

 

DID YOU KNOIW The PHILLY CHEESESTEAK is ITALIAN ???




PHILLY CHEESESTEAK

With PROVOLONE

MAKE at HOME !!!


PHILLY CHEESESTEAK - RECIPE

Ingredients
  • 1 pound
    Ribeye Steak (trimmed and thinly sliced)
  • ½ teaspoon
    Sea Salt (or to taste)
  • ½ teaspoon
    Black Pepper (or to taste)
  • 1
    Sweet Onion (large, diced)
  • 8 slices
    Provolone Cheese (mild, not aged provolone)
  • 4
    Hoagie Rolls (sliced 3/4 through)
  • 2 tablespoons
    Unsalted Butter (softened)
  • 1
    Garlic Clove (pressed)
  • 4-tablespoon
    Mayonnaise (or to taste)





CHEESE STEAK

INGREDIENTS


Directions
  • Take hoagie rolls, split them lengthwise.
  • Take a working bowl, add butter and garlic to it and mix. Spread the mix in the rolls.
  • Set an air fryer basket in an instant pot. Place rolls in it. Close the lid and bake at 400F for 3 minutes.
  • Dish out the rolls and set them aside.
  • Now, add melted butter, diced onions to a clean Instant Pot. Saute at high for 5 minutes. Stir it a bit.
  • Add ribeye steak, salt, black pepper, and chili flakes to it. Keep stirring until meat changes its color.
  • Finally, add the shredded provolone cheese to it. Mix it up and wait until the cheese melts.
  • Dish out the cheesy steaks, divide them over baked buns, and serve it with the dip you love!









The BIG LEBOWSKI COOKBOOK

aka "GOT ANY KAHLUA" ???

The COLLECTED RECIPES of The DUDE

"ABIDE in IT" !!!





A BRIEF HISTORY of The PHILLY CHEESE STEAK


The story of the Philly cheesesteak begins in the heart of Philadelphia, Pennsylvania, in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, decided to try something new by grilling some thinly sliced beef on his grill for his own lunch. The aroma wafted through the air, enticing passersby with its irresistible sizzle. A taxi driver, drawn by the aroma, asked Pat to make him a sandwich with the mouthwatering meat. And just like that, the Philly cheesesteak was born. Sort of. The original sandwich made by Pat only had chopped beef and onions, no cheese.

As the popularity of this delectable creation spread, Pat Olivieri’s humble hot dog stand transformed into a bustling destination for locals and tourists alike. With each satisfied customer, the fame of the Philly cheesesteak grew, solidifying its status as a true culinary icon.

While sauteed onions have long been the traditional topping, the inclusion of peppers became popular as a customization among the newer vendors and restaurants offering the sandwich, adding a bit of Italian flair.

When you’re considering the true moment of the philly cheesesteak origin, you need to look at when someone added the cheese. The cheese wasn’t added until the 1940s when restaurant manager, “Cocky Joe” Lorenza at Pat’s King of Steaks added some provolone to the mix.
The key to an authentic Philly cheesesteak lies in the meat. Traditionally, thinly sliced rib-eye steak is used, known for its tender texture and rich flavor. The steak is cooked on a hot griddle, sizzling to perfection. The result is a juicy, flavorful filling that becomes the star of the sandwich. Today, the Philly cheesesteak meat can be found in various cuts and even chicken or vegetarian options, but the original recipe still holds a special place in the hearts of cheesesteak connoisseurs.



The ORIGINAL !!!



PAT'S KING of STEAKS

The ORIGINAL PHILLY CHEESESTEAK

Created by Pat Oliveri in 1933





GINO'S STEAKS

Down The Block from PAT'S

GINO'S STEAKS is One of PHILLY'S BEST





WHAT is a CHEESESTEAK

Meat


The meat traditionally used is thinly sliced Rib-Eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.


Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,"  while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes."  After commenting on the debates over types of cheese and "chopped steak or sliced", Risk and Insurance magazine declared, "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.


Cheese

American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, "Provolone is for aficionados, extra-sharp for the most discriminating among them," although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno's owner, Joey Vento, said, "We always recommend the Provolone. That's the real cheese."

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs." In a 1985 interview, Pat Olivieri's nephew Frank Olivieri said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast." Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day. 







PAT'S KING of STEAKS

The PHILLY CHEESESTEAK was INVENTED HERE

by PAT OLIVIERI - 1933












AMERICA'S FAVORITE DISHES

And SECRET RECIPES















Thursday, November 2, 2023

New York Pizza Worlds Best NYC

 



JOHN'S

JOHN'S PIZZERIA of Bleecker Street

GREENWICH VILLAGE, NEW YORK

They make Awesome Coal Oven PIZZA Since 1927. It's stille my all-time

Favorit Pizza in New York, since my first time in 1977.





TWO GOOD SLICES

At LINDUSTRIE PIZZA

GREENWICH VILLAGE

From Bestselling ITALIAN COOKBOOK Author

Daniel Bellino Zwicke





L'INDUSTRIE PIZZA

WILLIAMSBURG, BROOKLYN

The ORIGINAL






A CLASSIC NEW YORK PIE









SUNDAY SAUCE

ITALIAN-AMERICA'S Most SUPREME DISH





Sunday, October 8, 2023

Paris Hilton Rates Artichoke Pizza Ten 10 BarstoolPizza Review

 



PARIS HILTON

"THAT'S HOT"

A "10" FOr ARTICHOKE PIZZA





The HOTTEST PIZZA REVIEW of ALL-TIME

PARIS HILTON says "THAT'S HOT" !!! and GIVES ARTICHOKE PIZZA a Score of "10"

On ONE BITE PIZZA REVIEW with DAVE PORTNOY aka "EL PRESIDENTE"

NEW YORK PIZZA








CLASSIC ROLLING STONES Tee SHIRT


The ROLLING STONES

CLASSIC TEE SHIRT 






SUNDAY SAUCE

AMERICA'S FAVORITE ITALIAN COOKBOOK

PARIS GIVES IT a 10 !!!







JOHN TRAVOLTA Eats PIZZA

A DOUBLEDECKER at LENNY'S

In the Movie SATURDAY NIGHT FEVER

Starring JOHN TRAVOLTA as Tony Manero













Thursday, August 3, 2023

Totonno Pizza Coney Island Brooklyn - New York NewYork NYC

 



Totonno's Pizzeria Napolitano

Neptune Avenue, Coney Island

BROOKLYN, NEW YORK





MICHAEL STRETCHING The DOUGH

MAKING OUR PIZZA





BACK to TOTTONO'S

BESTSELLING ITALIAN COOKBOOK AUTHOR

DANIEL BELLINO ZWICKE

On TWO SEPERATE TRIPS

With FRIEND JIMMY & BROTHER-IN-LAW NOEL






POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

MAKE YOUR OWN PIZZA

PIZZA RECIPE INSIDE

HOMEMADE PIZZA








TOTONNO'S PIZZA NAPOLTANO

CONEY ISLAND, BROOKLY

NEW YORK



TOTONNO'S


​Zagat once claimed of Totonno Pizzeria Napolitana (totonnos.com), “Only God makes better pizza.” And this legendary pizzeria has certainly received its share of cult-like worship since its beginnings in 1924, when Anthony “Totonno” Pero opened his own pizzeria in Brooklyn’s Coney Island (he had trained for years as a pizzaiolo at the legendary Lombardi’s in Manhattan and had a place across the street before moving to the current location). An Italian immigrant who was a baker in Italy, he developed his own pizza recipe, which is still followed today: “imported Italian tomatoes; a dry mozzarella that’s made especially for us, with very little salt; and olive oil,” says Louise Ceminieri, granddaughter of Anthony, who co-owns the shop with her brother and sister, Frank Ceminieri and Annette Balzano. “The recipe, combined with the coal-fired brick oven we use, creates its own unique taste.”

This recipe remains unchanged even despite wildly fluctuating prices (Louise recalls paying up to $127 for four cans of olive oil and $90 for a bag of flour), and she prides herself on not cutting corners—easier since the family owns the building and, according to Louise, “never spent five cents on advertising.” She also partially credits Americans’ insatiable desire for pizza. “Pizza is going to make money, no matter what kind you make, because people love it so much,” she says. It doesn’t hurt, however, that Totonno appears in dozens of cookbooks and guidebooks the world over—the pizzeria even won an America’s Classics award from the James Beard Foundation in 2009. 

In the ’90s, the pizzeria began expansion, opening two locations in Manhattan by licensing with partners, but the original location suffered a setback in 2009 when a fire destroyed part of the restaurant. However, the family persevered and reopened in February 2010, much to the relief of fans worldwide, and the pizzeria remains the longest-operating in one location in the United States. “We had to rebrick and reinsulate the oven, and I was really afraid that the pizza wouldn’t taste the same,” Louise remembers. “But we made some test pizzas before we opened, and I said, ‘Could it be possible that it tastes even better?’"







LOMBARDI'S PIZZERIA

53 SPRING STREET

MEW YORK NY







LOMBARDI'S 1905

SPRING STREET

GENARO LOMBARDI (L)

ANTHONY PERO (R)

Anthony Pero was the Pizzaiolo at Lomabradi's Pizzeria on Spring Street in New York.
He is said to be the 1st Ever Pizzaiolo (Pizza Maker) in Amaerica, beginning to make Pizza
at Lombardi's Italian Grocery Store in 1905.








HOTELS & FLIGHTS WORLDWIDE

FLY WITH EXPEDIA







.












Tuesday, June 20, 2023

New York Italian Instagram

 NEW YORK ITALIAN

HAVE YOU BEEN THERE ?

@NewYork.Italian on Instagram









@NewYork.Italian is the Leading Instagram page on Italian New York, Italian Food, restaurants, Italian Peoples, Meatballs, Sunday Sauce, Italy, Italian & Italian-American Culture, and all things Italian. With daily postings of New York Italian People Places & Things, Pastry Shops, Pork Stores, Pizza, Pizzerias, Italian Cookbooks, Italy Travel, Cinema, Music, and Much More.

So, "YOU GOTTA GO" !!!! To @NewYork.Italian on Instagram, "TODAY" !!!

also Visit New-York-Italian.com , the Website

And Bestselling ITALIAN COOKBOOKS






Monday, April 17, 2023

New York CIty Pizza Tasting Tour

 



JOE'S PIZZA

NEW YORK CITY



  • Enjoy three Pizza tastings from some of Greenwich Village’s best-known pizza restaurants
  • Discuss the art of making pizza with one of New York’s top pizza chefs
  • Walk in the footsteps of some of America’s best-known writers, artists, and musicians along quaint tree-lined streets and architecture
  • Toast to Village legends at two of the West Village’s most famous and notorious bars
Full description
Explore the best pizza and beer in Greenwich Village, a historical and cultural mecca on the Westside, with the help of a licensed tour guide. You will enjoy learning interesting tidbits and increase your cultural knowledge, all while savoring three pizza samplings and two beer tastings.

About the Pizza:
No neighborhood does pizza quite like Greenwich Village, with everything from amazing coal-fired thin crust pies, to traditional New York slices dripping with mozzarella cheese and oil, to newer pizzaiolos (pizza makers), many recent immigrants from Italy, who are showcasing how pizza is cooked in their home regions in the Old Country. Three amazing spots have been scouted to try three different styles of pizza. You will examine what makes each so unique, from inspiration to ingredients, to ovens.
About the Beer:
Drinking in Greenwich Village has always been as big a part of the culture as music, painting, and writing. Not even a little thing like Prohibition stopped the party, the Village was home to some of New York’s most famous speakeasies, and you will enjoy a beer at one of its better-known former speakeasies. Learn how they snuck in the booze and kept their customers from getting arrested while enjoying drinks in the bars that helped transform Greenwich Village into The Village, as much a state of mind as a physical neighborhood.
You will be walking the same streets as F. Scott Fitzgerald, Jackson Pollock, Dylan Thomas, Bob Dylan, and other Village legends, chatting about what drew them all to this amazing corner of New York. You will schmooze, take photos and sightsee as well as eat and drink, learning the amazing stories of the Village and all of the establishments you visit.