New York PIZZA: 2024

Sunday, December 29, 2024

1st Ever Panelle Pizza

"1st EVER PANELLE PIZZA" !!!

Made by FREDDY PALLAZZOLA

HAVE YOU EVER SEEN THIS ???

We BELIEVE IT'S a 1st

FREDDY PALLAZZOLA'S PANELLE PIZZA

Is This a 1st EVER ???

We BELEIVE IT MIGHT BE ?

WHAT DO YOU THINK ???

LET US KNOW

SUNDAY SAUCE

DO YOU OWN IT !!!

The PREMIER BOOK on The SUBJECT

"SUNDAY SAUCE" !!!

AMAZON.com

Best Pizzerias Pizza NYC

SOME of NEW YORK'S "BEST PIZZA" !!!

Video & Reviews by THROUGH MY LENS

LUCALI PIZZA

Some of NEW YORK'S "BEST PIZZA"

Video & PIZZA RATINGS by THROUGH MY LENS

LUIGI'S 8.5

L'INDUSTRIE. 9.2

SCARR'S 8.7

LOMBARDI'S. 8.7

MAMA'S TOO 8.8

BLEECKER STREET PIZZA 8.7

JOHN'S PIZZA 9.0

JOE'S 8.3

JULIAN'S 9.0

LUCALI 9.4

We Feel that This is a Good REVIEW VIDEO

We LIKE ALL of THESE PIZZERIAS "EXCEPT"

We Have LONG FELT That The PIZZA at JOE'S is Not That GREAT

And is The Most HIGHLY "OVERRATED PIZZA in All of NEW YORK"

"BASTA". !!!

SUNDAY SAUCE

WHEN ITALIAN AMERICAN'S COOK

AMAZON.com

A COUPLE SLICES From L'INDUSTRIE PIZZA

GREAT PIZZA !!!

"We LOVE IT" !!!

ONE MORE VIDEO

PIZZA REVIEW

PIZZA VIDEO REVIEW

by @WilDasovichVlogs On Youtube

Sunday, December 22, 2024

America First Pizza Pizzeria

LOMBARDI'S

AMERICA'S 1st PIZZERIA

The first licensed pizzeria in the USA, Lombardi’s, at 53 1/2 Spring St. in NYC. Gennaro Lombardi and his pizza maker, Antonio Totonno Pero. Late Gilded Age NYC c.1905.

SUNDAY SAUCE

AMERICA'S FAVORITE ITALIAN COOKBOOK

AMAZON.com

Monday, December 2, 2024

Top New York Pizza Spots

NEW YORK'S "BEST" PIZZA ????

"CUG" Picks DiFARA PIZZA as His WINNER !!!

He RATES DiFRA a 9.5

"We AGREE"

SOME of NEW YORK'S "BEST" PIZZA !!!

by NICK DiGIOVANNI & "CUG"

SCAR'S, LOMBARDI'S, JOHN'S PIZZA

DiFARA PIZZA

PRINCE STREET PIZZA

NICK DiGIOVANN Makes JOHN'S his WINNER

JOHN'S PIZZA

Nick Gives JOHN'S a 9.2

"I LOVE JOHN'S TOO" !!!

... Cookbook author DANIEL BELLINO "Z". ...

MAKE PIZZA at HOME !!!

POSITANO The AMALFI COAST

TRAVEL. GUIDE - COOKBOOK

With 100 GREAT REGIONAL RECIPES

NAPLES POSITANO The AMALFI COAST

EASY PIZZA DOUGH RECIPE

PASTA FISH ANTIPASTI & More

AMAZON.com

Thursday, October 24, 2024

Ozersky Does Pizza - East Village NY

JOSH OZERSKY

Bites into a SICILIAN Slice

ARTICHOKE PIZZA

East 14th STREET

JOSH OZERSKY DOES PIZZA

EAST VILLAGE

NY NY

The Late Great Josh Ozersky made this video, and stated that New York's

East Village was the Greatest Pizza Neighborhood in all the World.

"I would Not Disagree"

OZERSKY Bites into Regular NY SLICE

At STROMBOLI PIZZA

He said it was his Favorite Regular No-Frills NEW YORK SLICE

I agree, as "Long before Josh. I Loved and was Eating PIZZA at STROMBOLI

when I moved into The EAST VILLAGE way back in 1983. I always Love the Pizza

at STROMBOLI PIZZA, on Saint MARKS PLACE at 1st Avenue, NY NY

We miss Josh, who for those who may not know, was the Equal to Anthony Bourdain.

These two Giants of The Food World were good friends and made a few great Food Episodes together. Most memorable, going to Keen's for Steaks, Whiskey, & Mutton Chops, and Eating BURGERS at Minetta Tavern, two great Shows with the two Greatest Food Historians of

All-Time. "RIP" to Both.

The BEASTIE BOYS at STROMBOLI PIZZA

They Discovered STROMBOLI about the same Time as ME !

STROMBOLI PIZZA 1985

MAKE PIZZA at HOME !!!

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

100 GREAT REGIONAL RECIPES

Including - PIZZA DOUGH

And HOW to MAKE PIZZA at HOME

AMAZON.com

OZERSKY at DiFARA

JOSH LOVES DiFARA

BEST PIZZA in NEW YORK

Sunday, September 15, 2024

What Wine for Pizza Wines

Pizza is the ultimate casual, fun food, which probably explains why people in the U.S. eat something around 3 billion pizzas every year, according to Slice. Given its ubiquity, dwelling too much on the best wine with pizza pairing could seem a bit like perhaps you're missing the point.

Thinking about wine pairings is, believe it or not, fun (at least if you don't take it too seriously), and the truth is that a wine that goes amazingly well with a veggie pizza topped with green peppers and broccoli might not be the one that sings out in harmony with a meat lover's pepperoni-sausage-ham extravaganza (far more fat in the latter: good with red wine tannins).

CLASSIC CHEESE PIZZA MARGHERITA

An excellent pairing of wine and pizza with anchovies can be Greco del Tufo, this wines delightful flavors of peaches and pears is a great match to go with Pizza, especially a classic Cheese Pie (Margherita), a pie with anchovies, or any Pizza featuring vegetables or seafood as toppings. identity on the mute Of Pizza. Greco di Tufo is grown around Naples, Sorrento, and the Amalfi Coast, the area known for being The World Captial of Pizza, in the vibrant city of Naples, were Pizza was born. Falanghina, Cod di Volpe, and Fiano del Avelino are other local Campanian Wines that go well with Pizza, and we especially love Falanghina which we drink all the time, when on the Amalfi Coast of Italy.

LACRYMA CHRISTI ROSSA

The name Lacryma Christi comes from an old myth that Christ, crying over Lucifer's fall from heaven, cried his tears on the land and gave divine inspiration to the vines that grew there. The sides of Vesuvius are deeply scarred by past lava flows, and its lower slopes are extremely fertile, dotted with villages and covered with vineyards.

Lacryma Christi is an old wine, frequently mentioned by poets and writers. Lacryma Christi was mentioned in the book by Alexandre Dumas, The Count of Monte Cristo, in W. J. Turner's poem Talking with Soldiers, in Candide by Voltaire, and by Christopher Marlowe in his play Tamburlaine the Great, Part II.

Lacryma Christ wine is made from grapes grown on the slopes of Mount Vesuvius in Southern Italy near Naples.

Lacryma Christi Rosso is made from Piedrossa and Scascinosa grapes. White Lacryma Christi Wine is made of a blend of Verdeca, Coda di Volpe, and Falanghina grapes/

Single-variety wines made from Piedirosso tend to be deep ruby in color and full bodied with soft tannins. Typical flavors in these wines include plum, cherry and brambly wild berry fruit. More complex characteristics such as espresso, mushroom and damp earth are exhibited in the better examples.

A minerally, almost salty characteristic can be found in many Piedirosso wines. This can in part be attributed to the volcanic soils in which the grape thrives.

The grape is grown in a number of DOC areas in Campania; Taburno, Campo Flegrei, Capri, Amalfi Coast, Falerno del Massico, Ischia, Penisola Sorrentina, Sannio and Vesuvio. However, blends containing Piedirosso are far more common than single-variety wines.

Perhaps the best-known wines majoring on Piedirosso are the Lacryma Christi del Vesuvio red and rosé wines. In these the must make up a minimum of 50 percent of the blend. Olivella and Aglianico are permitted to make up the remainder of the blend. Campi Flegrei, Penisola Sorrentina and Ischia red wines have similar requirements.

Whether it's a plain cheese or from a Margherita made with Buffalo Mozzarella, extra-virgin olive oil, and tomatoes straight from the slopes of Mount Vesuvius, the key here is simplicity (and not that much fat).

Chianti Classico really does work like a charm but so do other midweight reds, like Vino Nobile di Montepulciano or even Pinot Noir from Oregon.

2018 Badia A Coltibuono Chianti Classico

Chianti Classico refers to the region itself, not the style, but there's no question that this is spot-on Chianti Classico: crisp acidity, notes of dried herbs, wild berry flavors. It's a great weeknight dinner wine.

Pepperoni and Bold, Spicy Reds

There's such joy to be found in those upturned cups of heat-blasted pepperoni on the most popular pizza style in the U.S. There's also the (admittedly delicious) glistening oil that cured meats like pepperoni and Soppressata release as they cook. Look for reds with some tannic oomph to balance the fat.

2018 Cantina Colosi Nero D'Avola Sicilia

Terraced vineyards near the southern coast of Sicily provide the grapes for this dark-fruited, structured red — think black cherries and plums, fermented and aged entirely in stainless steel.

2017 Pasqua Passionesentimento Rosso

This abundantly flavorful Veronese red uses the primary grape of Amarone, Corvina, at its core. It's full-bodied and rich — if there were such a thing as a wild boar ragù pizza, this would be your go-to.

Tenuta di Nozzole Chianti Classico Riserva

The first thing you notice, it bites down on your tongue. It's got real tannic structure. It goes really beautifully with fat.

2017 Dow Vale Do Monfim Duoro

Made from varieties like Touriga Nacional typically used for port wine, this purple-hued Portuguese red is full of ripe berry fruit and soft, mouth-coating tannins. A hint of violets lifts the aroma.

WINE with PIZZA and Garlic, very strong flavour. If you’re combining this with basil on a pizza, how about experimenting with skin-contact white wines, such as those made from Vermentino? They would ordinarily match up well with green pesto.

With so many toppings involved, wine and pizza can be a great avenue to explore and experiment with new pairing ideas.

Veggie Pies and Crisp, Chillable Reds

When we taste-tested a range of pizzas with a slew of wines from around the world at the F&W offices, we found that the No. 1 fave for a veggie-topped pizza was a light-bodied and (if you want) chillable red. The crisp zip of the wine was inarguably excellent with zucchini, broccoli, arugula, and more. Light Italian reds like Piedmont's Freisa grape were standouts, but there are plenty of other options.

2018 Fratelli Alessandria Verduno Pelaverga Speziale

This plummy Pelaverga comes from a family who has been making wine in the area since 1870; they're masters of this unusual grape.

2018 Pio Cesare Barbera d'Alba

Pio Boffa, the irrepressible force behind this historic Piedmontese producer's wines, passed away this year from COVID, a terrible loss. But his family will keep the winery going (as it has for five generations now), making wines like this cherry-spicy Barbera. Raise a toast to him with it.

2018 Vietti Freisa Vivace

Lightly tingly, bursting with ripe raspberry notes, and just generally full of life, this Piedmontese red from acclaimed Barolo winemaker Luca Currado is a delight to drink — serve it lightly chilled.