Old School Italian Butchers

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PINO PRIME MEATS




Sullivan Street , GREENWICH VILLAGE , New York




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Pino’s Italian Butcher Shop






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Pino is the proprietor of Pino’s Prime Meats, a butcher shop on Sullivan Street in lower Manhattan. Pino’s establishment, with its hand-lettered signs and 19th-century fixtures, is a little piece of old New York, and sometimes it feels like a little piece of the Old World, too, as friends passing by the door sing out “Ciao, Pino!” (More Italian is spoken at Pino’s than in certain quarters of Florence or Venice.) Pino has been carving up sheep, pigs and cattle since he was a teenager in the Sicilian town of Castrofilippo, and you might say that meat is in his blood. When I asked him about his family, this was his answer: “My grandfather was a butcher. My father was a butcher. My brothers are butchers. My brother-in-law. My sister-in-law. My nephew and my other nephew—butchers. My son is a butcher.” And I, fool that I am, thought I could spend an afternoon at Pino’s side and learn how to take apart a steer. I might as well have tried to master rocket science by watching an episode of Lost in Space.






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Picture of AL PACINO in CORLEONE SICILY


The GODFATHER


The SOPRANOS as Well


In the window at PINO’S




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To watch Pino in action is to see an uncanny blend of brute strength and magic. With an unerring pass of his knife, he separates a thick layer of fat from the ribs as easily as if he were cutting a deck of cards. Moments earlier, though, when he took a hacksaw to those ribs, he leaned into it with a force that made me understand why he’d spent the morning in physical therapy. His shoulder has been bothering him since December, when night after night he stayed up late, sawing through bones to meet 182 orders for Christmas roasts.








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FLORENCE PRIME MEATS


ITALIAN BUTCHER SHOP


Jones Street GREENWICH VILLAGE , NEW YORK


“HOME of The NEWPORT STEAK”






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Our THREE NEWPORTS From FLORENCE MEAT MARKET,  GREENWICH VILLAGE






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A piece of Tri-Tip Sirloin in one piece didn’t sell well in Jack Obaldi’s butcher shop so Jack cut the Tri-Tip Sirloin into 3-4 individual Steaks from the one triangular cut of beef .. He named the Steak after the Nike-like logo on a box of Newport Cigarettes and the rest is history as they say .. Florence Prime Meat Market is still open on Jones Street in Greenwich Village and that’s where I get my Newports , either there or at Pino’s Prime Meats on Sullivan Street which cuts a Great Newport and makes tasty home-made Italian Sausages as well .. Pino’s is great, but I prefer and give an edge to Florence Market as they are the originator of the Newport and they look of the shop is much “Cooler” with all its original old fixtures … 






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Inside Florence Italian Butcher Shop with all its original equipment and decor.







Photos Copyright Daniel Bellino-Zwicke








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ALBANESE MEAT MARKET 
Elizabeth Street ..NEW YORK  NY
 
 
 
 
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OLD SCHOOL ITALIAN BUTCHER
 
Where Catherine Scorsese Shopped for Meat 

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ALBANESE MEAT MARKET SCORSESE FAMILY BUTCHERS
Across the street from The Scorsese Family apartment on Elizabeth Street, Little Italy           New York was the Scorsese family Butcher.




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GRANDMA BELLINO’S SICILIAN COOKBOOK

RECIPES FROM MY SICILIAN NONNA





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FAICCO’S PORK STORE / ITALIAN BUTCHER
 
Bleecker Street , GREENWICH VILLAGE
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Fresh Italian Sausages and House-Made Sopresseta 
 
are Famous at FAICCO’S
 
 
 
 
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Great Italian Sandwiches Too !!!
 

 


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SUNDAY SAUCE


WHEN ITALIAN AMERICANS COOK


INSIDE








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ALBANESE BUTCHER SHOP






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The Albanese Meats and Poultry Market had its humble beginning in New York City’s famous “Little Italy” in 1923.

Started by Moe-the-Butcher’s father and mother, Vincenzo and Mariannina (Mary), the Albanese Family has been serving the very finest meats and poultry for nearly 85 years.

In a part of the city overrun with butchers, pork stores, and Italian deli’s, Albanese Meats and Poultry distinguished itself by catering to their customers and exclusively serving many of the specialty meats and holiday favorites desired by the mostly Italian immigrant community at that time.

Then in the early 50’s, Moe, after finishing college, joined the family business, as the success of the store on Elizabeth Street allowed them to expand their footprint on the Lower East Side with another store near the Williamsburg Bridge.

With his father close by his side, this is where Moe learned the trade and honed his skills as a Master Butcher- excelling in the art of skinning and butchering while formulating a keen eye for buying only the finest cuts of meat.

Then with the untimely passing of Vincenzo in 1954, the new shop was closed and Moe put aside his aspirations of attending medical school to join his mother on Elizabeth Street. He’s been there ever since.

Mary and Moe worked together on Elizabeth Street for nearly 50 years until her passing at the age of 97 in 2002. Now, Moe carries on the business and the great family tradition- serving only the finest cuts of meat with the same enjoyment and enthusiasm as the old days.



 

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The LOBEL’S of LOBEL’S PRIME MEATS
 
Better Have a THICK WALLET THOUGH
A PORTERHOUSE STEAK will set you back $120 or More at Lobel’s
 
 
 

 

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A LOBEL’S PORTERHOUSE STEAK
 
 
 

 

 

 

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Ottomanelli & Sons
 
Italian Butcher Shop that specializes in WILD GAME as Well as STEAKS and all the Usual Suspects …
 
 BLEECKER STREET GREENWICH VILLAGE , NEW YORK
 

 

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THE RAGU BOLOGNESE COOKBOOK
by DANNY BOLOGNESE
 
 
 
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PICTURE of SINATRA
with TONY
owner of The Marechiare Bar
aka TONY’S NUTHOUSE
on MULBERRY STREET
Now it’s The MULBERRY STREET BAR
 
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La TAVOLA
 
LEARN HOW to MAKE
 
an ITALIAN STEAK
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Sinatra Eats

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Frank Sinatra, both the greatest singer and greatest entertainer of the 20th Century. No question. Sinatra was a legendary icon whose star still shines bright. He was a musical icon, celebrity, international personality, and to millions of Italian-Americans he was our own, a paisan. Frank was an Italian-American whose ancestry is from Genoa on his mother’s side of the family and Sicilian on his father’s side. And being Italian, Frank loved the food he grew up with, Dolly made a mean Marianara Sauce as well as Meatballs and the all-time Italian-American favorite Sunday Sauce (aka Gravy). Frank loved the food of his childhood; the Spaghetti & Meatballs, Stuffed Artichokes, Pasta Fazool, Frittata, Eggplant Parmigiana and all the usual suspects of the Italian-American table.

It’s a well known fact that Frank’s favorite restaurant was Patsy’s on 56th Street in New York … When Frank went to Patsy’s his favorite dishes were Calms Posillipo and Veal Milanese with a nice plate of Spaghetti Pomodoro in-between, and maybe a slice of Cheesecake to finish if Frank was in the mood.

 

 

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FRANK’S FAVORITE RESTAURANT

Patsy’s 56th Street, NEW YORK, NY

 

 

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Learn How to Make FRANK’S VEAL MILANESE

VEAL MILANESE and CALMS POSILLIPO .. Two of FRANK’S Favorites

 

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Frank tosses the Spaghetti

 

 

 

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Dean Martin with Frank as Sammy Davis Jr pours Frank a Jack Daniels

 

 

 

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Frank Sinatra dines with Marylyn Monroe

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Frank Sinatra with Lauren Bacall at 21 Club , NEW YORK

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Gnocchi Pomodoro

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Frank Sinatra ‘s Egg Sandwiches

RECIPE in MANGIA ITALIANO !

Click !

 

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JILLY’S

Frank at Jilly’s with friends and daughters Nancy and Tina ..

One of Frank’s favorite spots when in New York was owned by one of his closest friends (and Bodyguard) Jilly Rizzo .. Jilly’s served Chinese Food and Franks’s favorite was their Chicken Chowmein .. Frank threw many parties there, eating, drinking, telling stories and what-not.

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Frank Eats a Donut

 

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GINO’S on Lexington Avenue was a Sinatra favorite ..

 

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A waiter and the famed Zebra Wallpaper of Gino’s ..

 

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PJ CLARKE’S

One of Frank’s favorite Bars ..

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Learn How to Make SUNDAY SAUCE alla SINATRA

and SPAGHETTI MEATBALLS all SINATRA

Recipes in SUNDAY SAUCE by Daniel Bellino

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Dom DeMarco DiFara Pizza New York

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PIZZA MAESTRO

Mr. Dominic DeMarco

“Yes,” Eating Pizza Made

by The Maestro DOM DeMARCO Is a Religious Experience”

 

Much has been said of the now famed Pizzeria (DiFarra Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don’t know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno’s on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.

Wow, got off on a tangent about both Di Farra and Totonno’s when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra’s and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. “Yes,” it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.

Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn’t the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco’s pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don’t like it don’t eat it, this countries finest examples of the Pizza Art.

And on to the religious experience of Di Farra, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He’s worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he’s entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does; and wants; he grinds

chunks of Peceriono Romano in an old hand cranked meat grinder and sprinkles on each pie just before serving, along with cutting fresh Basil onto the Pizza at the last moment after Dom’s prerequisite drizzling of the Olive Oil giving two different taste and contrast on the same pie, one baked on (Cheese) and one applied at the last moment, devoid of the hot oven heat. Dom guilds the Lilly, so to speak. This is truth, not just a figure of speech.

Yes Dom makes each and every Pizza that goes out or is consume on the spot, at DiFarra’s. No one else has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra’s to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). “It’s a Religious Experience.” Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America’s Best, and something to rival that other World Pizza Capital, Napoli.

by Daniel Bellino Zwicke

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PIZZA BENE !!!

DOM DeMARCO

DiFARA PIZZA

Brooklyn, NEW YORK

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Coffee at The Cafe

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CAFFE REGGIO 
GREENWICH VILLAGE NEW YORK
 
 
Copyright 2016 Daniel Zwicke
May not be Re-Produced
Gotta have my coffee at the Cafe. There is not much in life that pleases me more drinking a nice hot tasty Cup of Joe in the warm welcoming environs of a nice cafe. And I don’t mean Starbucks. Yes I can have my coffee at home each day, and save quite a lot of money. Yes i could have it at home and instead of spending about $1,600 a year or $16,000 every 10 Years on the stuff, I’d just spend about $120 a year or $1200 in ten instead of that 16 Grand. Yes I could put a whopping $15,000 in my pockets every ten years or so if I wasn’t so extravagant in my daily coffee habit, but it juts wouldn’t be the same, I wouldn’t be in a cafe which I love so dearly. I’d be at home alone with my coffee and no one else around. I’d have my coffee but I wouldn’t have people nor the surroundings of a nice cafe like one of my favorites of all, the former Caffe Dante in New York’s Greenwich Village where I had my coffee ( Cappuccino, Espresso, Caffe Latte) nearly everyday for 30 years.
You see it’s not just about the coffee but about being around other people and the community and conviviality of this thing called the cafe, a place to gather and be among like-minded people, those who life the cafe life. I could just go there and burry myself in a book, do some writing, or converse with a friend, the waitress, or someone new who I just met, “you see I’m at a cafe,” and this is what you do, you read, you write, sip your coffee, you relax, that’s the essence of any good cafe, and I’ve been to many. I’ve been to Caffe Florian in Venice, Duex Maggot and Flore along with many more in Paris, to Greco in Rome, Gambrinus in Napoli, Biela in Buenas Aires, du Monde in New Orleans, Caravelle in Macau, and many more.
 
 
 
 
 
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Caffe Gambrinus
 
Naples, Italy
 
for the World’s BEST ESPRESSO
 
Yes I could have my Coffee at home, but why would I when I can go to the cafe, for “It’s an affordable Luxury, and one that I love so.” Coffee.
 
 
 
Daniel Bellino Zwicke
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At Caffe Gambrinus, Napoli, Italy, you’re served your Espresso in this beautiful cup.
 
 
 
 
 
 
 






CAFFE FLORIAN
 
St. MARKS SQUARE
 
VENICE ITALY
Since 1720
COFFEE at FLORIAN’S
 
 
“Now THAT’S COFFEE”
But For a PRICE !
 
 
 
 
WAITER SERVING BEIGNETS And CAFE CREME
 
CAFE Du MONDE
 
NEW ORLEANS
 
ONE of MY ALL-TIME FAVORITE CAFES
 
 
“I JUST LOVE IT” !!!!
 
 
CAFE DUEX MAGGOTS
 
St GERMAIN De PRES
 
 
PARIS
 
 
CAFE BIELA
 
BUENOS AIRES
 
ARGENTINA
 
 
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CAFFE REGGIO
 
Macdougal Street GREENWICH VILLAGE New York
 
MY FIRST CAFE
 
Started going there when I was just 15 years old …
 
 
 
 
 
 
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PICASSO
 
 
He loved his Espresso
 
mostly at Cafe Flore in PARIS
 
 
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The Classic Coffee to GO CUP
 
PICASSO would have Loved it !
 
 
 
 
 
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MANGIA ITALIANO !!!
 
The Latest from Best Selling Cookbook Author
 
DANIEL BELLINO ZWICKE
 
 
 
Look for IT Soon on AMAZON.com
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Joe Allen’s and New York Theater

 

 

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JOE ALLEN’S

Theater District New York

If you’re going to see a Broadway Show and want to go where the Broadway Stars go to after the show, Joe Allen’s is the preferred spot of Broadway Actors, directors, and what not. Joe Allen’s is simple and full of history, the history of Broadway, its actors, directors, stage hands, and chorus line dancers .. If you go to Broadway, you’ve just gotta go to Joe’s …

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LAUREN BACALL

A regular for more than 50 years. Betty loves the Burger …

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AL PACINO

Another JOE ALLEN Regular

NEW YORK-ITALIAN From da BRONX

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Mr Recipe

 

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Mr. RECIPE

NEW YORK SPICE KING

What are the most important spice to have in your cupboard ?

The Importance of SALT & PEPPER

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The BAD ASS COOKBOOK

Learn The Secrets of Proper Seasoning

and The Great Importance of SALT & PEPPER

The KEY to MAKING Your Food TASTE GREAT !!!

and Other

SECRET RECIPES

In The BADASS COOKBOOK 

by Daniel Zwicke

Available on AMAZON.com … Click Here

A Brief History of New York Pizza

 
LOMBARDI’S
The ROOT of ALL GREAT PIZZA In AMERICA
GENARO LOMARDI With PIZZAIOLO ANTHONY PERO (Totonno’s)
 
 

1905: Gennaro Lombardi’s opens America’s “First Ever Pizzeria” at  53 1/2 Spring St. in Lower Manhattam, New York, NY .. Some famed Pizzaioli  (Pizza Makers) work there over the years;Anthony Pero founder of Totonno’s Coney Island, John Sasso of John’s Pizza Bleecker Street, and Pasquale Lancieri aka “Patsy” who opens “Patsy’s Pizzeria in Eats Harlem. A Pizza cost a Nickel at Lombardi’s in 1905 ..

1924: Anthony “Totonno” Pero opens Totonno’s in Coney Island. Establishes unusual ritual that some Pizzerias carry on to this day. When the dough runs out, the Pizzeria close for the day.

1929: John Sasso opens John’s Pizzeria on Bleecker Street.

1933: Pasquale “Patsy” Lancieri opens Patsy’s in East Harlem.

1956: Average cost of a slice of New York pizza: 15 cents. Price keeps pace with cost of subway fare, seen as a kind of an economic indicator.

1959: Ralph Cuomo opens Ray’s Pizza on Prince Street.

1964: Di Fara Pizza opens in Midwood, Brooklyn.

1977: Saturday Night FeverJohn Travolta double-slices it at Lenny’s in Bay Ridge.

1990: Three Ray’s owners, none of them named Ray, band together, form a coalition to trademark the name, and eliminate impostors, or make them pay a fee.

1994: Seventy-nine people are arrested for operating an international drug ring out of a midtown Famous Original Ray’s.

2004: Anthony Mangieri opens Una Pizza Napoletana. Some cal him “The Pizza Nazi” 

2004: Zagat awards Di Fara 28 rating for food along with Le Bernardin and Jean Georges; Di Fara also receives lowest rating ever for décor: 5.

TOTONNO’S OPENED IN 1924 
By FORMER LOMBARDI’S PIZZAIOLO
ANTHONY PERRO
photo by Daniel Bellino-Zwicke



 
JOHN’S PIZZERIA
OPENED 1929
By FORMER LOMBARDI’S PIZZAIOLO JOHN SASSO
 
 
photo Daniel Bellino-Zwicke
 
 
 
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PATSY’S OPENED 1933
by FORMER LOMBARDI’S PIZZAIOLO
PASQUALE LACIERI
 
PATSY’S
BACK In The DAY
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PATSY’S PIZZERIA NAPOLETANA SPAGHETTI HOUSE
Circa 1933
East Harlem, New York
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The Maestro of PIZZA
Mr. Dominic DeMarco
DiFara Pizza
Brooklyn, NEW YORK
Many consider DiFara Pizza made by the Maestro of Pizza Mr. Dom DeMarco to be New York’s # 1 very best Pizza of all. That my friends means it’s the best pizza in America and I wouldn’t disagree.
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Sunday Sauce 
by Daniel Bellino-Zwicke
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MANGIA ITALIANO
Daniel Bellino-Zwicke
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SOPHIA e la PIZZA

 

 

 

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