Wednesday, December 19, 2018

Dominico DeMarco DiFara Pizza Video

 
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DOMINICO DeMARCO
 
 
 
Adding FinishingTouch to another Great PIE
 
 
DiFRA PIZZA
 
 
Avenue J , Brooklyn , NEW YORK
 
 
 
Watch This Awesome Video about Dominic DeMarco
 
 
by Emily MacKenzie
 
 
The Master Pizzaiolo of DiFARA PIZZERIA
 
BROOKLYN
 
NEW YORK
 
 
 
Dom Throwing Dough
 
 
Making another Pie
DOM and DOM
 
 
The Man and a Painting of Him
 
 
Mr. Dominic DeMarco
 
 
 
 
These 2 Guys drove 24  Hours straight from FLORIDA
 
 
Just for DOM'S PIZZA
 
Now that's Dedication
 
 
Just Like Dom
 
 
 
 
This Guys says, "I love. Better than my Girlfriend."
 
 
He's talking about Dom DeMarco's PIZZA
This is His PIZZA
 
"Peppers ! You gotta get it with PEPPERS !"
 
 
He Says
 
 
 
 
DOM Talks PIZZA
 
 
Here, he says that He'll Keep Making PIZZA as Long as He's Able to.
 
 
 
Di FRA PIZZA
 
 
BROOKLYN
 
 
 
 
 
DOM'S PIZZA DOUGH
 
 
Maybe The WORLDS BEST
 
 
 
 
 
 
 
 
 
GRANDMA BELINO 'S COOKBOOK
RECIPES FROM MY SICILIAN NONNA
Daniel Bellino "Z"
 
MARK IACONNO Pays HOMAGE toz DOM
 
At LUCALI PIZZERIA
 
 
Carroll Gardens
 
 
BROOKLYN , NY
 
 
 
 
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DiFRApizzaaaaaaaa
Another GREAT PIE
Crafted by The GREAT DOM DeMARCO
DiFARA PIZZERIA 
BROOLYN , NY
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Tuesday, December 18, 2018

Dom DeMarco Talks Pizza

06870-DomDeMARCOoo


DOMINIC DeMARCO


DiFARA PIZZA


BROOKLYN

NEW YORK


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Dom DeMarco Talks PIZZA










The RAGU BOOGNESE COOKBOOK


And The WORDS BEST RECIPE
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Tuesday, December 4, 2018

Real SICILIAN PIZZA Recipe Palermo

 
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SFINCIONE

This is Real Authentic SICILIAN #PIZZA
the Kind you find in PALERMO


RECIPE :
  • 1 tablespoon dry active yeast
  • ¼ cup/45 grams fine semolina
  • 2 cups/255 grams 00 flour or all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil

FOR THE TOPPING:

  • 2 tablespoons olive oil, plus more for greasing pan and drizzling
  • 1 small onion, thinly sliced
  • 1 ½ cups plain tomato sauce (look for passata, which is not a thick purée)
  •  Salt and pepper
  •  Pinch of red-pepper flakes, or to taste
  • 1 cup fine dry bread crumbs
  • 1 cup/85 grams grated pecorino or other sheep’s cheese (3 ounces)
  • 8 anchovy fillets, cut into 1-inch pieces
  •  Dried oregano, preferably Sicilian
  1. Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
  2. Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don’t add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
  3. Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
  4. Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
  5. Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
  6. Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
  7. Bake for 30 to 35 minutes on the oven’s middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
  8. Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.


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RECIPES FROM MY SCIILIAN NONNA
CAPONATA
ARACINI (Sicilian Rice Balls)
PASTA con SARDE
MACCHERONI
RAGU SICILIAN
These RECIPES and More ...

Sunday, November 18, 2018

Favorite SLice PIZZA NYC

PRincePIZZAsquare


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My New Favorite Slice of PIZZA in New York

It's The Soho Square at PRINCE STREET PIZZA

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Pepperoni Square Slice Prince Street Pizza ... Well, of Course I still Love the Masterful Pizza by The Great DOM DeMARCO who I have felt makes thee # 1 Best PIZZA in all of NEW YORK ever since I had my first taste in 2008, "I just Love IT." But in all honesty, I have to say, since I can hardly ever make it all the way out to Avenue J in BROOKLYN to DiFar Pizza, and then wait on line for an hour and a half or more, I don't kow if I can say it's my favorite slice anymore. It still the # 1 Best Pizza in New York, it's just not my favorite, as it's too hard for me to get to. 
So now since I discover the Soho Square at PRINCE STREET PIZZA its my new favorite slice.  It's a perfect slice of SICILIAN PIZZA topped with Top quality Pepperonei from Salumeria Bielesse, and a whole lot of the stuff to boot. No they don't skimped on the tasty Pepperoni at all. "Thank You Guys." And the fact that I can walk there in about 15 minutes, and I just love this sice. Sorry Dom, but PRINCE STREET PIZZA makes my favorite slice in town, I just love it. And though I love yours so so much Dom, it's just too dam hard for me to go get it, Basta.



  .
e8ddd-aaagrandmaabeeeeeeeeeee


GRANDMA BELLINO 'S COOKBOOK 

  RECIPES From MY SICiLIAN NONNA




.


NEW YORK'S BEST SICILIAN SLICE

EXPLAINED !!!!





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      .

Thursday, September 20, 2018

Pizza Night in Jersey NJ

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Pizza Town
Route 46 , Garfield , New Jersey
 
"The First Place I ever had a Calzone!"
 
 
 
  My first memories of PIZZA were from Bella Pizza in East Rutherford, New Jersey. I was a young boy and this Pizzeria just opened on Park Avenue. It was a standard Pizzeria like many others found all over the New York-New Jersey metro area, serving solid pizza just the way the locals like it. The pizza was of a high standard as all the pizza must be if you’re going to make and sell Pizza in the heavily Italian-Populated New York and New Jersey areas. A large pie which you just ordered as a Pizza, the one that is known as Pizza Margherita in Italy is made of the pizza dough topped with tomato sauce, Mozzarella Cheese, salt, pepper, and a little olive oil. Basta!    The Pizza in America are much larger than those made in Italy and are cut into 8 triangular slices and are enough for 2 or 3 people to eat, or even four if you’re not that hungry or sharing a Pizza just as a snack in-between meals. I can still remember the price of the pizza at Bella Pizza in East Rutherford back in the 60s a whole pie cost just $1.50 and a slice was .20 cents. So if you wanted what they call in Napoli and all over Italy the Pizza Margherita, you just simply ordered a Pizza, or a Cheese Pie, or simply a Pie, meaning it was with Tomato, Mozzarella , and Basil and no other toppings. And if you wanted extra toppings, you just say a Pepperoni Pie, or half mushroom half pepperoni, or a Sausage Pie or whatever. That’s the way it was and more or less still is with ordering Pizza at your standard pizzeria. Nowadays most pizza cost between $2.25 and $2.75 a slice and about $16.00 to $20 and even more for a whole plain pie.    Anyway, as most kids did and do, we loved eating pizza, and on most Friday nights it was Pizza Night for many families in Jersey. Mom didn’t want to cook that night, the kids loved getting pizza and looked forward to it as a special treat on Friday nights, as we knew it as Pizza Night and we just loved it. We’d have pizza, Coca-Cola and some sort of sweets, a cake or Ice Cream for desserts after we ate our Pizza. Yes Friday Night Pizza was always a much loved treat as a child growing up in Jersey in the 1960s and 70s. We’d listen to WABC Radio and Top 20 Hits, R&B, and Rock-N-Roll and all was fine in the World, we had all that we needed. How I miss those sweet days of youth and a simpler time than today. Back then you had everything you needed in life. We had Radio and TV and we still do today. We had Cars that were beautiful unlike some of the ugly ones of today. We had the Telephone, no cel phones or internet, we didn’t need them. We all had a Football, a Basketball, a Baseball Bat, Baseball, and Glove to play Baseball, Basketball, and Football as all healthy American boys did back then. We didn’t have Video Games but we had Aurora Racing Car sets, maybe Electric Trains, and wonderful Board Games like; Monopoly, Candyland, Chess, Checkers, Stratego, and Battle Ship. And one of the most wonderful things we had back then in the 60s & 70s was great music unlike the Crap they call music today, we had Great Top 100 Hits, wonderful R&B sounds of Motown and The Philly Sound, we had The Beatles, The Rolling Stones, and Rock-N-Roll, what do the kids have for music today? Sadly, just Crap Rap and the other garbage they think is music. Yes it’s quite sad what has happened to music in the past 20 years. But yes we had everything we needed; Radio, TV, cars, a stereo, Sports, great music to listen to, and Pizza, we always had Pizza, we still do.    Well sorry, I got off topic, but it’s all part of the story you see. In Italy when it comes to Pizza it’s a bit different than the way Pizza is done in America. Pizza was born in Napoli where it is revered into a high religion and is to made just so. The Pizza is much smaller and is made for one and they do not make slices unless you are in Rome or other parts of Italy where they make Pizza that is made in large pans ahead of time and then cut into squares and heated up when a customer orders some. That’s Pizza Taglio, and most Pizza made in Italy is Neapolitan Pizza that is made to order. As we’ve said they are individual sized (about 12” round) for one person and made to order and are cooked in hot wood burning ovens to strict standardized specifications. A Pizza Margherita made in the true Neapolitan fashion is made with fresh tomato puree, olive oil, salt, fresh garlic, basil, and mozzarella placed on top, then the pizza cooks in the hot wood burning oven, and is ready in just about 4-5 minutes. Pizza Margherita was created by Raffaella Esposito in 1889 where he was working at Pizzeria di Pietro. He made the Pizza and named it in honor of Queen Margherita of Savoy who was visiting Naples (Napoli) at the time. American Pizza on the other hand is made with a cooked sauce and we tend to put more sauce and cheese than they do in Italy .    Now, my own experience eating Pizza in Italy. Well the first pizza I first had in Italy was Pizza Taglio (pan Pizza) and not the Classic Neapolitan Pizza, which is by far the dominant pizza in all Italy, and though there is Pizza Taglio which is sold in square slices, it’s a mere fraction as far as its presence goes, which is just about 1% of all Pizza consumed in Italy is Pizza Taglio, the rest being classic Neapolitan. Anyway, there’s very good pizzeria that makes Pan Pizza close to the train station in Rome. Like other pizzerias that make Pizza Taglio in Italy, there’s an array of different pizzas with different toppings that are already made and are laid out before you. You choose which type of pizza you’d like, tell them the size you want, they cut it and weight it to determine the price by weigh. Yes the pizza is a bit different in America, but it’s dammed good, and America makes the world’s best pizza outside of Italy. And as far as Pizza goes in America, everyone knows that the best Pizza in the country is made in New York, and especially in Brooklyn with great shrines to Pizza in the form of; Tottono’s in Coney Island, Grimaldi’s, and DiFara Pizza by Pizza Maestro Dom DeMarco. Then you’ve got John’s on Bleecker Street in Greenwich Village and the first Pizzeria ever to exist in the United States Lombardi’s on Prince Street, established in 1905.    Anyway, enough with the technicalities of Pizza, sometimes things are analyzed too much, just eat it and enjoy. We loved eating Pizza on Pizza Night or any time of the week when we were lucky enough to get it. And there is one particular time that I always remember. We went on a trip with our local church to the big beautiful Riverside Cathedral in New York one time, and it was a very special trip. When we came home, the Priest and other church officials made a little Pizza Party for us in the church basement. They ordered a bunch of Pizzas for all the kids (Grownups too) and it was a very special thing for us, as pizza always was and even so to this day. Yes there’s nothing like when you’re a child and they have a Pizza Party for you, we just loved it. And so these are my memories of Pizza.   Excerpted From "MANGIA ITALIANO" Memories of Italian Food        by Daniel Bellino-Zwicke
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Typical Large Pie for PIZZA NIGHT in The 60s
 
 
 
 
Read about PIZZA NIGHT , CANNOLIS, PROVOLONE, MEATBALLS, 
Growing Up Italian in America, Italian Food, Italy, and more, 
in best selling author Daniel Bellino-Zwicke's 
latest book, Mangia Italiano - Memories of Italian Food.
 
 
     
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MANGIA ITALIANO !
 
The Latest From Daniel Bellino "Z"
 
 
 
 
 
 
 
 
 
 
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Wednesday, September 19, 2018

RONZONI SONO BUONI Pasta Company







RONZONI

MEZZE RIGATONI



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"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!”




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SPAGHETTI
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SEGRETO ITALIANO

SECRET ITALIAN RECIPES

SALSA SEGRETO

FAMOUS PASTA SAUCE

RECCIPE

Of GINO'S

NEW YORK



.

Sunday, September 16, 2018

Guide Best PIZZA NewYork





BEST PIZZA in NEW YORK

The Great DOM DeMARCO

DiFARA PIZZA

BROOKLY, NEW YORK





TOP 27 PIZZA List


1,  MOTORINO ... Wilamsburg, Brooklyn
2.  PRINCE STREET PIZZA , Prince Street NY NY
3.  DiFARA PIZZA , Brooklyn NY
4.  LUCALI PIZZA , Carroll Gardens, BROOKLYN
5.  PATSY'S PIZZERIA , East Harlem , New York NY
6.  TOTONNO'S , Coney Island , Brooklyn NY
7.  SPEEDY ROMEO , Lower East Side , NY NY
8.  ROBERTA'S , Bushwick, Brooklyn
9.  JOE and PAT'S , East Village, NYC
10.  SAM'S , Cobble Hill, Brooklyn NY
11.  PAULIE GEE'S, Greenpoint, Brooklyn
12.  JULIANA'S , Dumbo, BROOKLYN NY
13.  SOTOCASA, Boerum Hill , AHRLEM , NY NY
14.  L & B SPUMONI GARDENS , Gravesend , Brooklyn
15.  DENINO'S . Elm Park SI, Greenwich Village
16.  ZERO OTTO NOVE, Belmont , BRONX NEW YORK
17.  BEST PIZZA , Williamsburg BROOKLYN
18.  EMILY'S , Greenwich Village
19.  PASQUALE JONES , LITTLE ITALY , NEW YORK NY
20.   KESTE , Wiliamsburg and GREENWICH VILLAGE
21.  ARCHIE'S BAR and PIZZA , Bushwick
22.  BARBONCINO , Crown Heights , Brooklyn NY
23.  BRUNO PIZZA , East VILLAGE NY NY
24. GRIST MILL , Park Slope, BROOKLYN
25.  UNA PIZZA NAPOLETANA , LOWER EAST SIDE, Manhattan NY
26.  RUBIROSA , NOLITA NY NY  
27.  MILK FLOWER , Astoria,  Queens NEW YORK 



Best Selling Author Daniel Bellino "Z"  TOP 6

BEST PIZZA in NEW YORK


1.  DiFRA PIZZA, Brooklyn  NY

2.  LUCALI PIZZA , Carroll Gardens, Brooklyn

3 .  JOHN'S PIZZA, Bleecker Street, GREENWICH VILLAGE

4.  PRINCE STREET PIZZA , Soho NY NY

5.  TOTONNO 'S PIZZ NAPOLITAN , Coney Island Brooklyn

6.  BELLA BLU , Lexington Avenue , UES Manhattan NY






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AMERICA'S BEST BOLOGNESE

by DANNY BOLOGNESE

# BEST BOLOGNESE in AMERICA

JOURNAL of ITALIAN FOOD WINE and TRAVEL