The # 1 BEST BOOK on SundaySauce

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CHARLIE SCORSESE MAKING SAUCE in GOODFELLAS
 
 
 
BIG PAULIE Slices Garlic for the SAUCE
 
 
Paul Sorvino in GOODFELLAS 
 
 
Making  SUNDAY SAUCE alla PRIGIONE
 
 
 
 
 
CLEMENZA Shows MICHAEL How to Make SAUCE
 
for 20 GUYS SOMEDAY !!!!
 
 
 
“Come here Michael, let me show you something. You never know when you’re gonna have to cook for 20 guys someday.”
“First you put in Olive Oil and Garlic and fry it up. Then in go your Tomatoes, then you shove in your SAUSAGE & MEATBALLS, pour in some Wine, a little sugar, and that’s my trick.”
 
 
 
 
 
SUNDAY SAUCE
 
by Daniel Bellino-Zwicke
 
 
 
Sunday Sauce by Sicilian-American author Daniel Bellino-Zwicke from Greenwich Village New York is our number one pick for thee # 1 greatest book on the monumental subject of Sunday Sauce, the greatest most Supreme dish in all of Italian-America. As Daniel explains, it’s not just a dish, it’s a ritual an complete and all encompassing ritualistic experience, both making and eating this dish called Sunday Sauce, aka GRAVY … Yes some call it Gravy as the awesome Steve Martorano of South Philly states on the cover of his book titled ; 
IT AIN’T SAUCE – IT’S GRAVY !
OK Steve, we know you’re passionate about that, as are millions of Italian-Americans all across America, some call it Sauce and some call it Gravy, this is a great debate, but no matter what you call it depending if you’re in New York, New Jersey, Boston, New Orleans, Brooklyn, or where ever, the dish is still the same, it’s delicious no matter what you call it, and it does the same thing, it brings friends and family together around the table to eat this fabulous dish called Sunday Sauce (Gravy), and that’s all that matters.
 
 
 
 
 
 
 
# 2 on OUR LIST
 
 
IT AINT SAUCE – IT’S GRAVY
 
 
by STEVE MARTORANO
 
 
 
Steve Martorano from South Philly is a force of nature. His restaurant and Meatballs are now famous all over the World. Steve like Daniel has a wonderful style and passion for the thing he loves so much, the Italian-American Table, the food and the people. Steve’s passion comes through in his book which is filled with great recipes and animated stories of South Philly and the Food of Italian-America as well as his experiences both ups and downs in the restaurant business where he has become the undisputed Champ as The King of Meatballs. It Ain’t Sauce It’s Gravy is a great read and must have for anyone who loves Italian Food, both cooking and eating it. Yo Cuz, Nuff Said.
 
 
 
 
 
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GREAT MOVIE POSTER
La DOLCE VITA
by FREDERICO FELINI
Starring The Great MARCELLO MASTROIANNI
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How to Eat NY Pizza JohnTravolta

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John Travolta
 
Demonstrates the Proper Way to EAT NEW YORK PIZZA
 
 
 
 

HOW to EAT NEW YORK PIZZA VIDEO
 
 
JOHN TRAVOLTA
 
 
SATURDAY NIGHT FEVER
 
 
 
LENNY’S PIZZA
 
 
 
 
 
 

OUTRAGE !!!
 
 
HOW NOT to EAT NEW YORK PIZZA !!!
 
 
by NEW YORK MAYOR BILL DeBLASSIO
 
 
SACRILIGE 
 
 
 
 
 
SHAME on YOU BILL !!!
“THE MAYOR of NEW YORK CITY and YOU DON’T KNOW HOW to EAT NEW YORK PIZZA.”
“This is EMBARRASSING!”
 
 
 
 
 
 
 
SUNDAY SAUCE
 
by DANIEL BELLINO “Z”
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BRAVO JOHHNY !!!!
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Best PIZZA Video Ever

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Lombardi’s Pizza
Soho, New York
The Birthplace of American Pizza
 
 

 

WATCH THIS !!!!
This is The GREATEST PIZZA VIDEO Ever Made !!!

BASTA !!!!

 
 
 
Mark Iacona (Lucali’s Pizza)
eating a SLICE on PRINCE STREET
New York, NY
Luigi’s Pizza Brooklyn
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SUNDAY SAUCE


by DANIEL BELLINO “Z”
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ROCK STAR PIZZA GUYS

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The Biggest ROCK STAR PIZZA GUY of Them ALL !!!
DOM DeMARCO
DiFARA PIZZA
BROOKLYN , NEW YORK
 
ERNEST CACIALLO
Dal PRESIDENTE PIZZERIA
NAPOLI , ITALY
PRESIDENT BILL CLINTON Ate PIZZA Here !!!
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MARK IACONA
LUCALI PIZZA
Carroll Gardens, Brooklyn NEW YORK
 
 
PAULIE GIANNONI
PAULIE GEES PIZZA
 
 
ANTHONY FALCO
ROBERTA’S 
BROOKLYN , NEW YORK
 
 
 
GINO SORBILLO
PIZZERIA GINO SORBILLO
NAPOLI , ITALY
This is a Picture of The Perfect PIZZA
Dal PRESIDENTE
NAPOLI , ITALY
 
 
 
PRESIDENT BILL CLINTON Eats PIZZA
at Dal PRESIDENTE PIZZERIA
NAPOLI , ITALY
PIZZAILO / Owner ERNESTO CACIALLI Back left “YEE-haa” !!!
SECRET SERVICE AGENT RIGHT
I Ate Here in The Summer of 2015
“FRIGGIN AWESOME”
 
 
JULIA ROBERTS 
at Da MICHELE
CLINTON Does Dal PRESIDENT
ROBERTS Does Da MICHELE
 
 
 
 
 
 
THIS GUY Is a PIZZA GUY ROCK STAR
“I don’t know his name. He was one of the Pizzaiolo 
at Da MARINO RESTORANTE / PIZZERIA when I had
Lunch there one day June 2015. He’s Japanese and is most likely back
 
in Japan as a ROCK STAR PIZZA GUY in TOKYO.”
 
 
My SALAME PIZZA at Da MARINA , NAPOLI
So I was ready for Lunch one day and I knew I wanted a nice plate
of SPAGHETTI VONGOLE along with some sort of antipasto item to start.
I was walking around and came across Da Marino. I popped my head in and it
looked pretty good, so as the hostess greeted me I signaled here a table for 1 and she told me
to sit wherever I wanted to.  I found a table, settle in and looked over the menu. I ordered a 
small carafe of Falaghina local white wine and looked over the menu a little more. As I said I 
knew I wanted Spaghetti Vongole and I decided on an Insalta Frutta di Mare as my first course.
It came and it was Awesome and as Perfect as Perfect can be. I ate it, sipped my wine and was
more or less “In 7th Heaven” .. Then came my Spaghetti Vongole and it was the same, perfect 
as perfect can be. 
After finishing my pasta I had to make a quick trip to the WC. On the way I passed the 
Pizzaiolo at the PIZZA OVEN. I took a look and the Pizza looked great. 
When I came out of the WC I stopped by to chat to the Pizzaiolo who was a guy from
Japan who came to NAPOLI to Learn how to make Pizza. “Where Else?” Well New York
wouldn’t be bad, but to the Japanese when he went back to JAPAN, making Pizza in Napoli
was going to look better on the resume than New York, though we are known as the 2nd
Best Pizza spot on Earth, “try telling that to the Japanese.” TO make a long story short, 
though I wasn’t planning on having Pizza, the PIZZA coming out of that oven looked so
DAM GOOD that I just couldn’t resist. I didn’t feel stuffed or anything, so I figured
“What The Hell,” why not try a Pizza here. Id’ just eat as much as I could and stop
when I felt full. Well the PIZZA came and as you can see above, it was Friggin Awesome.
And I surprised myself when I ate the whole thing. “It was that Dam Good.” !!!
 
 
 
 
 
 
My First PIZZA of The TRIP 2015
It was at a cute little PIZZERA “Da GAETANO”
 

PIZZA at 10 AM


JET LAGGED OUT “PIZZA was The CURE” !!!
 
 
The FIRST PIZZA of THE TRIP
PIZZA FUNGHI
Da GAETANO
“AWESOME” !!!!
 
 
 
 
 
SUNDAY SAUCE
by ME
Daniel Bellino “Z”
BASTA !!!!
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The MAESTRO of PIZZA

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The MAESTRO DOM DeMARCO at WORK !!!


 

Yes,”Eating Pizza Made by The Maestro DOM DeMARCO Is a Religious Experience!

 

    Much has been said of the now famed Pizzeria (DiFara 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 Fara 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 Fara Pizza, Dom DeMarco the Maestro of Di Fara’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 Fara, 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 along 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 Pecorino 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 DiFara’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 Fara’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.

 

Daniel Bellino-Zwicke










 

 

 

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DOM








 

 

 

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SUNDAY SAUCE

 

by DANIEL BELLINO “Z”

 

 

 

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New York PIZZA Guide

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NEW YORK PIZZA



The most common and now quintessential form of NY pizza has thus become the type that is cooked in gas ovens rather than the Neapolitan-American type cooked with coal. NY style pizza is sold either as whole pies or by the “slice” — a triangular wedge cut from a whole pizza. Typically, an 18″ NY pizza yields eight slices. With the exception of Patsy’s, none of the original coal oven pizzerias sell pizza by the slice. The availability of slices of pizza fundamentally changed the nature of pizza in NYC, liberating it from the restaurant and substantially lowering the financial barrier of entry. NY style is virtually defined by the low cost of entry, the immediacy of service, and the portability of the product.

The NY style pizzas tend to have far more cheese than Neapolitan-American coal oven pies. The cheese typically covers the entire pie, with sauce only poking out along the circumference. A low moisture mozzarella is used rather than fresh mozzarella, which is not well suited to the lower temperature and longer cooking times of the gas ovens. Gas fired pizza lacks the sooty exterior that is a hallmark of coal fired ovens, but it still has plenty of crunch and snap to go along with the pliancy and springiness of the dough.












The Original JOE’S PIZZERIA
Corner of CARMINE & BLEECKER STREET
Has Moved a few Doors Up to 71 CARMINE STREET
in GREENWICH VILLAGE
The QUINTESSENTIAL NEW YORK SLICE
at JOES
MANY CONSIDER JOE’S The BEST SLICE in NEW YORK
For GAS FIRED PIZZA
“I Beg to DIFFER” 
“PLEASE !!!” 
   
For ME
It’s The Pizza Master Mr. Dominic DeMarco

of DiFARA PIZZA

Brooklyn, NEW YORK




The MASTER HIMSELF

Mr. DOMINIC DeMARCO

DiFARA PIZZA


  
The MAESTRO at Work

Another Perfectly Crafted PIZZA PIE

by Mr. Dom DeMARCO

DiFRA PIZZA
photo Copyright DANIEL BELLINO ZWICKE
BROOKLYN , NEW YORK






The Classic SICILIAN SQUARE
In addition to the classic round pizza, most every pizzeria also sells Sicilian style pies and slices. Characterized by a rectangular shape due to being pan cooked, with a crust that is generally over an inch thick, this style of pizza originated in the bakeries, not the pizzerias, of Sicily, where it is sold as Sfincgioni. In Sicily, Sfinciuni is topped with a tomato sauce spiked with anchovies and onions under a canopy of breadcrumbs rather than the tomato sauce and cheese we see in NYC. That latter recipe is the result of the American melting pot effect of throwing Neapolitans and Sicilians together into lower Manhattan. You can find a version of Sfinciuni sold at Prince Street Pizza as the Broadway Breadcrumb and also at Famous Ben’s as the Palermo slice. Some of NYC’s most storied pizzerias specialize in square slices like L & B Spumoni Gardens in Brooklyn and Rizzo’s in Astoria, Queens.



L&B SPUMONI GARDENS
the UNDISPUTED CHAMP of THE SICILIAN SQUARE
BROOKLYN, NEW YORK



And DON”T Forget to Get the Namesake Dessert
SPUMONI
  
The BIGGEST QUESTION of ALL


WHO MAKES NEW YORK’S BEST PIZZA ???





LOMBARDI’S


AMERICA’S First PIZZA
LOMBARDI’S is the ROOT of ALL GREAT PIZZA In AMERICA
GENARO LOMARDI With PIZZAIOLO ANTHONY PERO (Totonno’s)
Lombardi’s thrived in Little Italy, feeding legions of factory workers and immigrants longing for a taste of home. It was so popular that Lombardi soon dispensed with the groceries entirely and started selling pizza exclusively. Numerous employees struck out on their own, fanning out across the city and spreading the distinctive style of pizza.







  
TOTONNO PIZZERIA NAPOLITANO
Neptune Avenue
BROOKLYN , NEW YORK
Since 1927


According to the owners of Totonno’s Pizza, sisters Cookie Cimineri and Antoinette Balzano will not tolerate anyone telling them someone besides their grandfather Anthony “Totonno” Pero brought pizza to America. They don’t want any money, so much so that if you disagree, they’ll probably kick you out before you can order.
A BRIEF HISTORY of NEW YORK PIZZA
In 1924, Lombardi’s employee Anthony “Totonno” Pero opened Totonno’s in Coney Island. Five years later, John Sasso, also an employee of Lombardi’s, opened John’s Pizza on Bleecker Street. 1933 saw Pasquale “Patsy” Lanceri, reputed to have been a Lombardi’s employee, open Patsy’s in Harlem. Lombardi’s, John’s, Totonno’s, and Patsy’s are all still around today and represent cornerstones of the original NY style of pizza. (Lombardi’s closed in 1984 and reopened a decade later in a different space on the same block.)
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 Fever: John Travolta double-slices it at Lenny’s in Bay Ridge.


1990: ThreeRay’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 call 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.















SUNDAY SAUCE

No PIZZA HERE !

JUST LOTS of OTHER GREAT RECIPES

by Daniel Bellino “Z”




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GET THE SECRET RECIPE !!!




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The RAGU BOLOGNESE COOKBOOK
SECRET RECIPE
by DANNY BOLOGNESE




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