Thursday, June 3, 2021

Iacono to open Lucali Pizza Slice Shop BabyLucs Brooklyn

 





Mark Iacono

LUCALI PIZZA

CARROLL GARDENS, BROOKLYN  NY


Word on the street has it that Mark Iacono of Lucali Pizza in Carroll Gardens,
Brooklyn, New York is set to open his first Slice Shop near to famed Pizzeria Lucali.
Iacono is the darly of America and the World's hottest celebrities, New Yorker's and Foodie mavens of New York and America.

Recent reports state that Iacono is opening a slice shop which will be called Baby Luc's
at 387 Court Street, a couple blocks from Lucali. Iacono has yet to confirm this. Pizza mavens are sure to be happy that they'll be able to roll up and merely get a couple of slices without going the the stiff rigors of securing a table at Lucali, a feat though not as hard as getting an almost impossible reservation at Rao's Italian Restaurant in East Harlem New York. "No," as the late great Frankie No (Frank Pellegrino Senior) used to say, "No, I don't have a table," thus the nickname Frankie No. No it's not as hard to get a table at Lucali's as the impossible task of getting a table at Rao's, which you can't, it is no easy feat getting a table at Lucali's, so being able to go and get a couple slices at iacono's forthcoming slice shop is happy news to many. Though we are sure there will be lines out of Bay Luc's doors, it should be a lot easy to get yourself some Pizza. "Thank you Mar."

Anyway this is one guy (of many) that is happy at the prospect and looking forward to going to Mark Iacono's new place. And while I'm at it, being so close I will certainly get one of my most beloved food items in all of New York, a Vastedda Sandwich at Ferdinando's on nearby Union Street when I get my slice of Pizza at Baby Luc's, it will be an awesome Brooklyn Italian Double Header of Ferdinado's awesome Vasteddi (Beef Spleen Sandwiches), and a couple slices of pizza from Mark place. And while I'm at it, I think I'll have to make it a Carroll Gardens Triple Header and get a Cannoli and some Italian Cookies at Mazzola Bakery on Henry Street. "Now that's what I call eating." Can't wait.



Daniel Bellino Zwicke






SUNDAY SAUCE







MY BROOKLYN ITALIAN TRIPLE HEADER




GAME 1 :  A Couple SLICES of PIZZA at Baby Luc's








GAME 2 :  A VASTEDDA at FERDINANDO'S FOCACCERIA

VASTEDDA

A SICILIAN BEEF SPLEEN SANDWICH with RICOTTA

and CACIOCAVALLO CHEESE

FERDINANDO'S FOCACCERIA

UNION STREET, BROOKLYN NY






GAME 3 : A CANNOLO from Mazzola Bakery


MAZZOLA ITALIAN BAKERY

UNION STREET, BROOKLYN

NEW YORK





RECIPES From MY SICILIAN NONNA



Monday, May 31, 2021

Neapolitan Pizza in Naples

 




Pizzeria Porta'Alba

1738

Napoli




Eating Pizza Portafoglia (Wallet Pizza) in Napoli

From Antica Pizzeria Port' Alba, Napoli








NEAPOLITAN PIZZA DOCUMENTARY

NAPOLI







SOPHIA LOREN in The GOLD of NAPLES

by Vittorio De Sica

Making PIZZA FRITTA (Fried Pizza of Naples)




ANTICA PIZZERIA da MICHELE

NAPOLI





Da MICHELE PIZZERIA

NAPLES, ITALY






SALAME NAPOLI for PIZZA con SALAME


















Monday, April 12, 2021

First Pizza Video Ever 1967

 




A Pizzaiolo making PIZZA

Somewhere in Napoli

1967





Maybe the First Neapolitan Pizza Video Ever ?

NAPLES, ITALY 

1967





POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE


PASTA SEAFOOD DOLCI







Sulla PIZZA NAPOLI

PIZZA DOCUMENTARY

NAPLES, ITALY

1974





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Wednesday, March 31, 2021

The Pizza Show Sicily

 




SFINCIONE PALERMITANO 

The Most CLASSIC SICILIAN PIZZA
,
with Onions, Anchovies, Caciocavallo Cheese, Breadcrumbs





CUDDURUNI

Another Classic SICILIAN PIZZA

With Tomato, Anchovies, Grated Pecorino and Mozzarella

with Oregano





PIZZA and Other SICILIAN FOOD SPECIALTIES

Like Pane Musesa, a Sandwich made with Beef Spleen and Cheeses

ARANCINI Sicilian Rice Balls, CAPONATA , and More ..





RECIPES from My SICILIAN NONNA







NINO BALLERINO

Brings Frank and Frank Vasteddi (Pane Musesa)

Arancini, Panelle, and ???





SFINCUNARO Luigi Romeo

PALERMO




LUIGI'S CART

Selling SFINCIONE (Sicilian Pizza)

On the Streets of PALERMO

SICILY





"Sfincione Buona"

One of Luigi's BIGGEST Customers

"And we Mean BIG" !!!






"The Flavors of Palermo"

Frank Loves It







"I Eat a Lot of SFINCIONE"

"A LOT"  !!!

"MACCHERONI Too"






Giovanna makes SFINCIONE for Frank

and her Husband Pino






PANE MUSESA

aka Pane Milza

aka in New York it's known as VASTEDDI

Made of Beef Spleen, Ricotta, and Caciocavallo Cheese

"Yumm" !!!




SFINCIONE al BAGHERIA






Delicious SICILIAN BREAD

At PANIFICIO VALENTO


BAGHERI, SICILY






Maurizio mans the Bread Oven

Panificio Valenti

Bagheria





SFINCIONE BIANCO

BAGHERIA





HOW to MAKE PIZZA at HOME

Video Recipe by FRANK PINELLO

BROOKLYN, New York

GRANDMA PIZZA RECIPE




PIZZA RECIPE iN POSITANO

The AMALFI COAST COOKBOOK



PIZZA - PASTA

And More ..



COOKING, EATING, TRAVEL

NAPLES POSITANO The AMALFI COAST

ITALY


























Thursday, March 18, 2021

Joes Pizza New York



JOE'S PIZZERIA
 
Bleecker and Carmine Streets
 
GREENWICH VILLAGE
 
Back in The DAY
 
1980s
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JOE'S PIZZA

CARMINE STREET

GREENWICH VILLAGE , NEW YORK

"CONSIDERED by many, the BEST SLICE of PIZZA in NEW YORK"


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As far as Pizza and what is known as a Slice Joint, to many in New York Joe's is # 1 , and many celebrities like Toby Mcguire, Leonardo DiCaprio, Bradly Cooper, and Lenny Kravitz to name a few, love to go to Joe's for a late night slice.
Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, the birthplace of pizza, Joe's Pizza is a "Greenwich Village institution" offering the classic New York slice for over 37 years.  First,  we served our customers from our corner location at Bleecker and Carmine Street and now three doors down at 7 Carmine Street.  At 75 years of age, Joe Pozzuoli still owns and operates the restaurant.
Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, the birthplace of pizza, Joe's Pizza is a "Greenwich Village institution" offering the classic New York slice for over 37 years.  First,  we served our customers from our corner location at Bleecker and Carmine Street and now three doors down at 7 Carmine Street.  At 75 years of age, Joe Pozzuoli still owns and operates the restaurant.



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Screenshot 2021-03-18 2.44.06 PM


Joe Pozzuoli

The JOE behind JOE'S PIZZERIA
Greenwich Village, New York

JOE'S PIZZA



 
JOE POZZUOLI (R) 
 
with his Grandson SAL VITALE
 
 
 
 
 
SUNDAY SAUCE
 
alla CLEMENZA
 
alla PACINO
AMAZON.com
 
 
 
 
 
 
POSITANO
 
The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE
 
PIZZA RECIPE
 
And Other GREAT RECIPES Inside

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Tuesday, February 9, 2021

Pizza Recipe Amalfi Coast Cookbook

Screenshot 2021-02-09 at 10.59.09 AM


John Travolta eating Brooklyn Pizza

At LENNY'S PIZZERIA

Brooklyn,  NY
"SATURDAY NIGHT FEVER"

John shows us the Proper Technique of Eating a "DOUBLE DECKER"

"Only in NEW YORK" !


 
HAPPY NATIONAL PIZZA DAY !!!


Screenshot2021-02-09at10.30.25AM
 
 
 

PIZZA ?

 

    “Yes You Can Make It” !

Italian all over Italy, as well as their Italian-American cousins in America,love to make this tasty homemade pan pizza at home. It’s absolutely delicious, and a lot easier to make than you’d think. This is the basic recipe for a Pizza with Tomato & Mozzarella, and you can add other toppings like; Sausage, Pepperoni, Mushrooms, and / or Sweet Peppers if you like. You can even make some delicious Rosemary Focaccia by eliminating the tomato and mozzarella, and adding fresh Rosemary instead. Once you know how to make this basic pizza, you can do a lot of things with this recipe. so give it a shot. Make it a few times and you’ll become a pro, and a hit at the Friday Night Pizza Party, or anytime at all. Buon Appetito! 

Ingredients for the Dough :

 

1 packet Dry Yeast (2 ¼ teaspoons)

1 teaspoon Sugar

1 cup Warm Water  (about 110 degrees)

3 cups Bread Flour

2 teaspoons Kosher Salt (or Sea Salt)

1 Tablespoon Olive Oil for dough & more for pan

You will need a Food Processor to make this dough.

 

Place the water, Sugar, and Yeast in a small bowl, stir it a little, then let it rest at room temperature until it starts to foam (about 10 minutes).

 

If your food processor has a plastic dough hook use that. If it doesn’t, then insert the metal cutting blade onto your processor.

 

Add the Flour and Salt to the food processor and pulse for 2 seconds.

 

Add the water / yeast mixture and 1 tablespoon of Olive Oil to the processor.

 

Turn the processor on and let it run until the dough starts to form a ball, and is pulling away from the processor bowl. Then turn the processor on again, for exactly 30 seconds and stop.

 

Get a large glass or ceramic bowl and lightly coat the whole inside with some Olive Oil. Place the dough in the bowl and move it around so it gets coated completely with olive oil. If you need it, add a bit more olive oil.

 

Cover the bowl with plastic wrap, and leave the dough to rise for one hour, in a draft-space. Usually somewhere on the kitchen counter is fine.

 

After one hour to 1 hour & 15 minutes, your dough should have risen to double its original size. The dough is ready ro roll out and make pizza.

PIZZA TOPPING :

 

A jar of Italian Passata di Pomodoro (Tomato Sauce)

Olive Oil

Sea Salt

½ pound whole milk Mozzarella Cheese (Polly-O)

¼ cup grated Pecorino Cheese

8 Basil Leaves, torn by hand

 

Note : Passata di Pomodoro is puree of Italian Tomatoes, aka Tomato Sauce. I recommend getting the absolute best quality Italian product like, Mutti, or anything labeled San Marzano for best results.

MAKING THE PIZZA

 

You will need a half sheet pan (16.5” x 11.5” ) to make the Pizza.

 

Turn your oven on to 400 degrees.

 

Place 2 tablespoons of Olive Oil in the sheet-pan, and spread with your fingers so the whole bottom surface of the pan has a thin coat of oil.

Remove your dough from the bowl and place it in the center of the sheet-pan. Push the dough down with your hand, and push and stretch the dough until it forms into the size of the pan, and is completely covering the bottom of the pan.

 

Cover with plastic wrap and let the dough rest inside the pan for 10 minutes.

 

Take a spoon and spread enough of the tomato passata (tomato sauce) over most of the pizza dough, leaving a half inch around all sides without tomato, as a border that pizzas always have. 

 

Drizzle a couple tablespoons of Olive Oil over the pizza. Sprinkle a little Salt over the whole pizza. 

 

Sprinkle the grated Pecorino Romano Cheese evenly over the whole pizza. 

 

Evenly spread all the torn Basil over the pizza. 

 

Then evenly spread shredded mozzarella evenly over the pie. Don’t over do it with the cheese. There should be spots where there is just tomato and no cheese over it. You don’t want the cheese to completely cover the pied or it will be out of balance.

 

Place the Pizza in the oven and bake for about 16 to 20 minutes, until the crust looks nicely browned. Serve and enjoy.

 

Note : Naturally you can add other toppings to this basic tomato pizza, such as Pepperoni, Sausage, or Mushrooms, whatever you like.

 

You can make tasty basic focaccia by not adding the tomato and cheese as the toppings on the dough. Instead, add a little more olive oil, some extra Kosher or Sea Salt sprinkled on top. Then add some chopped fresh Rosemary on top, throw it in the oven and bake, and you’ll have some tasty Rosemary Focaccia.

 

 

 

This RECIPE was EXCERPTED from POSITANO The AMALFI COAST COOKBOOK / Travel Guide by Daniel Bellino Zwicke who says "HAPPY NATIONAL PIZZA DAY to ALL"

POSITANO The AMALFI COAST COOKBOOK is Available on AMAZON.com

 

 

"Enjoy The Recipe, Enjoy the PIZZA, Enjoy the BOOK .




 
POSITANO
 
The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE




 
OUR FAVORITE NEW YORK PIZZA




JOHN'S of BLEECKER STREET
 
PIZZERIA




Di PARA PIZZA
 
And The Great DOM DeMARCO





LUCALI PIZZA
 
Mark Iacono
 
BROOKLYN, NY
 
 
 


"SICILIAN"
 
A CLASSIC NEW YORK SQUARE
 
 
 
One of My Favorites of All !!!
 


The Soho Square
 
 
"Yumm" !!!
 
PRINCE STREET PIZZA
 
NEW YORK, NY





SUNDAY SAUCE
 
WHEN ITALIAN-AMERICANS COOK




 
 
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