How to Make Homemade PIZZA Recipes at Home

 

PIZZA






HOMEMADE PAN PIZZA

ISCHIANA





HOMEMADE PIZZA

Homemade SICILIAN PIZZA

Video Recipe







POSITANO The AMALFI COAST

TRAVEL GUIDE / COOKBOOK

PIZZA RECIPE INSIDE

SOPHIA with a PIZZA


NEW YORK PIZZA



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How to Make Focaccia Barese

PANIFICIO FIORE
Bari, Italy
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BEST FOCACCIA in BARI
 
ITALY
 
alla BARESE
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Focaccia
 
 
BARESE
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POSITANO The AMALFI COAST
 
TRAVEL / COOKBOOK
 
RECIPES – PIZZA – FOCACCIA
 
And MORE
 
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The BAKERY is in a 13th CENTURY BYZANTINE MONASTERY

 

Salerno Style PIZZA in New York

 


PIZZA

PIZZA ZERO OTTO

SALERNO STYLE PIZZA in The BRONX

NEW YORK


“CRUNCHIER Than NEAPOLITAN”
Roberto Paciullo

PIZZA ZERO OTTO

BRONX NY




POSITANO The AMALFI COAST 

TRAVEL COOKBOOK

PIZZA RECIPE & MORE


“I LOVE NEW YORK PIZZA” !!!


JOHN TRAVOLTA

“EATS a DOUBLE DECKER”

In SATURDAY NIGHT FEVER

At LENNY’S PIZZERIA

BROOKLYN, NY



The PIZZA SHOW Rome Italy Roma

 


Roman PIZZA TONDAY

The PIZZA SHOW

ROME , ITALY





POSITANO The AMALFI COAST

TRAVEL GUDIE / COOKBOOK


PIZZA PASTA VESPAS

ITALIAN STYLE


SOPHIA LOREN



BONCI








Tribute to Dom DeMarco DiFara Pizza

Dominico DeMarco

The GREAT DOM DeMARCO
 
DiFARA PIZZA

DomDeMARCOoo
 
The GREAT DOM DeMARCO
 
 

“Quite simply, Dominic DeMarco makes the Best Pizza in all of New York.  Thus, the best pizza in New York equals the Best Pizza in America.”

     
                                                                                     ….. NUFF SAID

 
Dominic DeMarco and his partner opened DiFara Pizza in 1965. The Pizza made by Dom DeMarco at DiFara Pizza in Midwood, Brooklyn is considered by many to be the Best Pizza in New York. We agree.
The pizza at DiFara Pizza is quite expensive at $30 a pie and a whopping $6 for a very small slice, but people like myself pay the price cause it’s so Dam Delicious. I kid you not. The lines to get this awesome tasting pizza are insanely long, day after day, year after year, but the people keep coming. Why? Because it’s the Best Dam Pizza in the United States of America, and some say, the Best in The Worlds. Even better than Naples Italy. I agree.
 
 
DiFARAprices.png
 
 
The Price of Pizza at DiFARA
 

$5 a Slice

$5 for a Sicilian Slice (Square)

$30 a PIE (Regular)

$33 for a Pizza Bianco (White Pie)

$34 for a Square Pie (Sicilian)

DOM DeMARCO Says :
“My pizza is good because I use fresh tomatoes. They come from Italy, from Salerno. Then I started to get mozzarella from Italy, from my hometown in the province of Caserta. It’s $8 a pound, and this parmesan, it’s $12. It comes twice a week. This might have been made two days ago, or three days ago.
 
I do this as an art. I don’t look to make big money. If somebody comes over here and offers me a price for the store, there’s no price. There’s no money in the world they could pay me for it. I’m very proud of what I do. I don’t have any employees; I use my kids.”
 
“I come from Italy, and I go back there every once in a while to see how they do it [the dough] over there. They don’t throw it in the icebox. It’s not supposed to be cold dough. The fresh dough bubbles when you put it in the oven, and the bubbles get a little burnt. You see the pizza, and it’s got a lot of black spots, it’s Italian pizza. If you see pizza that’s straight brown, it’s not Italian pizza.”
 
 
 
9b457-screen2bshot2b2016-10-302bat2b2.25.182bpm
SUNDAY SAUCE
 
ITALIAN GRAVY
 
with SAUSAGE MEATBALLS
 
and BRACIOLE
 
 
“PIZZA GOD”
 
DOMINICO DeMARCO
 
DiFRApizzaaaaaaaa
 
 
A PIZZA at DiFARA
 
On its way out the Door
 
Midwood, BROOKLYN
 
NEW YORK
DIFRAdominic
 
“DOM”
 
 
 
 
 
 
DOM DeMARCO Talks PIZZA
 
 
 
 
The Late Great JOSH OZERSKY Talks DiFARA
 
 
“He’s Salivating”
 
GOD BLESS HIM
 
 
 
 
 

DOMINICO DeMARCO Makes PIZZA
 
 
The BEST in NEW YORK CITY
 
 
Thus “THE BEST in AMERICA”
 
 
 
 
COOKING SICILIAN
 
SOUPS PASTA
 
CAPONATA
 
 
and ????
 
 
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b2f49-DiFRApizzaaa
DOMINICO DeMARCO
 
 
Adding Finishing Touch 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 
 
 
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
 
 
 
 
 
DOM GETS a HAIRCUT
 
WATCH This AWESOME VIDEO
 
“DOM GETS a HAIRCUT”
 
At DiFARA PIZZERIA
 
BROOKLYN, NEW YORK

 

 
GRANDMA BELINO ‘S COOKBOOK
 
RECIPES FROM MY SICILIAN NONNA
 
Daniel Bellino “Z”
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MARK IACONNO Pays HOMAGE toz DOM
 
At LUCALI PIZZERIA
 
 
Carroll Gardens
 
 
BROOKLYN , NY
 
 
 
 
NEW YORK PIZZA
 


 
 
 
 
DiFARA PIZZA
 
TV Review

 

 
 
 
 
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DiFRApizzaaaaaaaa
Another GREAT PIE
 
Crafted by The GREAT DOM DeMARCO
 
DiFARA PIZZERIA 
 
BROOLYN , NY
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A Sad day in New York – The Great Dominic DeMarco has Passed Away – DiFara Pizza Brooklyn NY

DOM De MARCO

1936 – 2022

“We’ll Miss You Dom”

And Your Fabulous WORLDS BEST PIZZA

GOD BLESS

DeMarco emigrated from Caserta in Italy in 1959. He opened Di Fara Pizza in 1965 with his business partner Farina. The name Di Fara comes from a combination of his and his business partner’s names. DeMarco bought out Farina in 1978, but kept the name the same.

DeMarco heavily influenced Brooklyn pizza including younger pizzaiolos Mark Iacono of Lucali and Frank Pinello of Best Pizza. Iacono referred to De Marco as the “Joe DiMaggio of pizza”.  Others have referred to DeMarco as the godfather of pizza.

Many consider Di Fara’s to be the best pizzeria in New York City.

In 2015, DeMarco received a haircut in the pizzeria on his 79th birthday from Brian Girgus, a drummer, barbershop owner, and “pizza freak” from Los Angeles.


On March 17, 2022, DeMarco died at the age of 85.

 

The Worlds Best Pizza is New York Pizza ???

 

Does New York Make The World’s Best Pizza ?

Quite Possibly ? Yes !



Dominic DeMarco



Quite Possibly, the World’s Best


Does New York make the World’s Best Pizza? Believe it or not, the answer is Yes. Yes beelieve it or not, New York may be the Pizza Capital of the World, when it comes to making the Worlds Best Pizza. “Are you insane?” some may say. Not not really, but I get people thinking this, if anyone makes the claim that New York makes the Best Pizza in the World, and that includes Napoli, and all of Italy, in this said statement. 

Well everyone knows that New York makes the BEst Pizza in all of America. That’s a fact. You can forget about Chicago, New Haven, and Pizza Bianco in Phoenix, everyone knows New York Pizza is the best, from a couple thousand regular Pizza Joints turning out great Pizza from gas fired ovens, to the awesome historic Pizzerias like; Lombardi’s, Johns’ of Bleecker Street, Patsy’s Pizzeria in East Harlem. and Tottono’s on Neptune Avenue, Coney Island, all of these with coal firened pizza ovens, to wonderful spots that make traditional Neapolitan Pizza in Wood Burning ovens, at places like Bella Blu on Lexington Avenue, Motorino, and Trattoria Gigino in Tribeca, New York collectively may very well be the spot that makes the World’s Best Pizza. “I kid you not.”

I love Italy and Naples and have numerous wonderful Pizzas, but I have often had dissapointing ones as well, as in the case of Pizzeria di Matteo in Napoli, which many consider one of the World’s best pizzerias, making some of the World’s Best Pizza. “Not” !!! No way. This and some other places in Naples, Italy, do not really turn out great Pizza. Sometimes yes as in the case of Da Marino Trattoria / Pizzeria which makes amazing Pizza that lives up to the moniker of Best in The World. The Pizza that I’ve had at Da Marino is among the nest Pizza I have ever eaten anywhere, and for me, along with Tutino Pizzeria. Their Pizza is amazing, and one of the best in Naples, and the World.


THE BEST PIZZA I HAVE EVER EATEN

THESE ARE MY FAVORITES of ALL TIME



DiFARA PIZZA … Avenue J, Brooklyn, New York
RISTORANTE PIZZERIA MARINO, Naples, Italy
JOHN’S PIZZERIA , Bleecker Street, New York NY
L’ARCHETTO PIZZERIA, Salerno, Italy
TUTINO PIZZERIA, Via Cesare 
PRINCE STREET PIZZA, Spring Street, NY .. “The Soho Square with Pepperoni is Amazing !”
TOTTONO’S, Neptune Avenue, Coney Island, Brooklyn NY
L&B SPUMONI GARDENS, Brooklyn, NY
BELLA BLU, Lexington Avenue, New York NY..  A Secret Gem making “Some of NYC Best Pizza”
La LANTERNA, Greenwich Village NY   ….   “The Potato Onion Pizza is Amazing”



The Above LIST is not in any particular order. I’ve eaten Pizza in the Best Places in the World, including Naples, Sicily, Rome, Salerno, The Amalfi Coast, and New York. These are the best Pizzas I’ve ever eaten.





NEW YORK’S BEST PIZZA

“PIIZERIAS”

 
JOHN’S PIZZERIA
 
aka JOHN’S of BLEECKER STREET
 
My FAVORITE PIZZERIA OVERALL


 
 
TOTONNO’S PIZZERIA NAPOLITANO
 
NEPTUNE AVENUE
 
CONEY ISLAND, BROOKLYN
 
NEW YORK
 
“LOVE IT”



 
Pizzaiolo Michael
 
TOTONNO’S
 
Coney Island



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The MASTER
 
Dom DeMarco
 
DiFARA PIZZA
 
Avenue “J”
 
BROOKLYN, NY



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The Great Mark Iacono
 
At LUCALI’S
 
Carroll Gardens, Brooklyn


 
 
 
The OVEN at LOMBARDI’S
“This is where it all Started”
AMERICA’S 1st PIZZERIA
Opened in 1905 by Genaro Lombardi



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Genaro Lombardi with pizzaiolo Totonno Pero
1905

SPRING STREET

NEW YORK NY



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Inside LOMBARDI’S


 

 
 
 
 
JOE’S PIZZA
 
Carmine Street
 
New York NY
 
NEW YORK’S BEST LOVED SLICE




 

 
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The Soho Square

From PRINCE STREET PIZZA
Now my FAVORITE PIECE of PIZZA in New York

But when it comes to a so-called Plain Slice ?
Nobody Beats Dom DeMarco and his awesomely tasty PIZZA
at DiFARA PIZZA Brooklyn, New York, and the World’s Single Best PIZZA

“SERIOUSLY” !!!


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The GREAT DOM DeMARCO

And The WORLD’S BEST PIZZA ?

“DOM’S”

DiFARA PIZZERIA

BROOKLYN, NEW YORK



PATSY’S PIZZERIA

East Harlem , New York

“FRANK SINATRA’S FAVORITE”



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SUNDAY SAUCE
alla BELLINO alla PACINO
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SAL & CARMINE’S PIZZA
Since 1957

Upper West Side of Manhattan
2671 BROADWAY, NY NY

As The Signs says, “CRISPY PIZZA” !!!

One of NEW YORK’S BEST



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FAMOUS BEN’S PIZZA

SPRING STREET

Soho




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SFINCIONE

“REAL SICILIAN PIZZA” !!!
BEN’S is one of The Few Places in NEW YORK 
to Get REAL AUTHENTIC SICILIAN PIZZA, “SFINCIONE”
aka PIZZA PALERMITANA

Of PALERMO





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RECIPES From MY SICILIAN NONNA


“The BEST PIZZA in NAPLES”
RISTORANTE PIZZERIA MARINO
Via SANTA LUCIA 118, NAPLES, Italy
tel.  39 081 764 0280

  

 

 

GERARDO Making PIZZA
L’ARCHETTO PIZZERIA
SALERNO
“One of The WORLD’S BEST”


PIZZERIA TUTINO

“One of Napoli’s Best”


One of the best pizzas in Naples, made the old way. I love the one with yellow piennolo tomatoes, provolone and pepper, but also the complete fried one with cicoli, here prepared in the unusual round shape. And what about the fries … Omelettes are literally a drug. You can decide to eat something on the fly outside, leaning on the tables made available, or go upstairs to sit comfortably at a table in the room, whose walls are decorated with frescoes that recall the old traditions of Naples and its ancient trades. The value for money is excellent. I highly recommend it.







AMERICAN PIZZA HISTORY

 

LOMBARDI’S

AMERICA’S 1st PIZZERIA


SPRING STREET, NEW YORK NY




When Southern Italian immigrants came to the United States in the late 1800s and early 1900s to escape poverty, many of them made a home in an enclave in lower Manhattan that became known as Little Italy. These new Americans brought a variety of traditions with them that became part of the American food landscape.

However, pizza in its original form was almost impossible to make by traditional methods in the kitchens found in New York at the time. Hungry people who miss home will always find a way, and so, new traditions were born out of the greatest selector of all, necessity.

As with most foods, there were different regional varieties of pizza when Italians began coming to New York and introducing pizza to the American lexicon. There was the Genovese focaccia, the Roman pizza al taglio, and the Sicilian sfincione among so many others. To some degree bread dough baked with toppings can be found in most cultures around the world.  The pizza that gave birth to the common American pie can most easily be traced back to Naples, Italy.

Neapolitan pizza has a few key characteristics. In 1984, an organization was founded to certify and protect proper Neapolitan pizza, Associazione Verace Pizza Napoletana (AVPN). A pizza approved by the AVPN is given Denominazione di Origine Controllata, or D.O.C., certification, which is usually reserved for authenticating fine wines. There are requirements for the time the dough rises, the time the dough cooks, the temperature the pizza cooks at, and even the temperature the pizza rises at and the temperature the water is when the dough is mixed.

However, there were no issues with D.O.C. standards in Little Italy in 1905. There was flour, water, tomatoes, and cheese so there could be pizza. Traditional pizza Napoletana is baked in a wood-fired, domed, stone oven that produces heat between 900-1000 degrees Fahrenheit and can cook a pizza in two to three minutes. The problem was that there were no such ovens on Mulberry Street in 1905.

New York Italians in search of pizza ovens began using the next best thing, bread ovens. Commercial bread ovens have much more space than a pizza oven in order produce greater volume. Pizza Napoletana cooks so quickly, and it is eaten on the spot, so turnover happens at a steady rate. Bread ovens need to produce a larger quantity of product that will be sold later off site. Along with the heating sources used in New York at the time, this innovation allowed cooks to make much larger pizzas than would be the norm.

The other factor that led to the original New York pizza style was the heating source. While Neapolitan pizza ovens burn wood for a bright hot heat, the heating source in New York at the time was coal. Coal burned hotter than wood and allowed the large bread ovens to get up to temperature that could rival the wood burning pizza oven.

These adaptations led to the first New York Neapolitan pizzas. Large pies close to the Neapolitan style but changed by a bigger faster world. While a Neapolitan pie is eaten by one person (usually with a fork and a knife) the larger bread oven pies could be sliced and shared.  An entire new culture around pizza could begin.

The next change to pizza in New York came in the as the world changed from coal to gas and New York went with it. As businesses and homes changed from coal to gas, pizza had to evolve with them. Gas cooks at a lower more controlled heat and so pizza changed again. 

 Dough conditioners such as olive oil were added to help the dough cook more slowly in the gas oven without drying out. Toppings that cooked quickly in blinding hot heat were replaced by heavier toppings that could hold up to the longer cooking times. All of these adaptations are reflected in what we have come to know as the New York slice of pizza. One slice off a larger pie, laden with sauce and cheese, with a pliable dough that can be (should be) folded to help keep it under control. New York pizza is a food that can be enjoyed as an individual on the go or in a communal setting. It is perfectly at home in a restaurant booth, on the couch, or sitting on a park bench.

From New York pizza spread into America and then back out into the world at large. Different American locales all have their own pizza inspired by their immigrants and their unique circumstances. New Haven claims to have developed Neapolitan American pizza concurrently to New York City and many pizza experts hold it up as the gold standard of American pizza.  New England has thin, round pan fried pizza. Detroit has small, square pan fried pizza. Chicago has deep dish pizza. California even has a claim on American pizza by adapting Neapolitan American methods to use with gourmet ingredients.

However, just as Naples is considered the birthplace of modern pizza, New York City is recognized as the epicenter of the American pizza culture that has taken over the world. The influence of the New York slice can be seen inside almost every fast food pizza box.

We think of the triangular pizza slice as commonplace, but it is something that New York has taken from classical roots and adapted into a phenomenon. Something as refined and iconic as the French baguette only began appearing on menus in the 1920s. Lombardi’s, which is seen as the forerunner of most American pizza parlors, opened their doors on Spring Street in 1905, predating its yeasty cousin by over a decade. New York pizza isn’t even that far removed from its Neapolitan forbearers by much.

The pie that most defines classic pizza is the Margherita. As legend has it Queen Margherita visited Naples and wanted to sample the local cuisine. Pizzeria Brandi designed a new pizza for the queen. Red tomato sauce, white mozzarella cheese, and green basil leaves to mimic the new Italian flag. That iconic pizza was baked in 1889, just 16 years before Lombardi’s began serving pizzas out of their coal fired oven. So, New York pizza was right there all along, changing with the times and taking over the world.



AMERICA’S 1st PIZZA OVEN
LOMBARDI’S PIZZERIA

AMERICA’S 1st PIZZERIA

Since 1905

Spring Stree, NEW YORK NY

“You can Stille EAT PIZZA There today” !!!


PATSY’S PIZZERIA

2287 1st Avenue

EAST HARLEM, NEW YORK

Since 1933

As is TOTTONO’S on Neptune Avenue, Coney Island, Brookly, and
JOHN’S PIZZERIA Bleecker Street, Patsy’s is an off-shoot of LOMABARDI’S, America’s First 
Ever Pizzeria…  All the people who opened these other Famous Pizzerias, they first worked at Lombardi’s, learned the business, and went on to open their own Pizzeria’s. They are all still open and turning out America and The Worlds Best Pizza.



NEW YORK PIZZA

“The WORLDS BEST”
JOHN TRAVOLTA Eats PIZZA

“MAKE PIZZA at HOME” !!!!


JOE n PATs Manhattan Pizza

JOE & PAT’S PIZZERIA  … A Brief History
 
 
Established in 1960, the restaurant was named for Giuseppe Pappalardo and his brother (Joe) and Pasquale Pappalardo (Pat) of Naples, Italy. In 1958 the brothers had immigrated from a small town near Naples, to Staten Island, New York. They opened Joe & Pat’s in 1960. Doing well, their mother joined them a year later in 1961.
 
 
Lunch at JOE & PAT’S .. Friday, January 28, 2022
 
My buddy Pat called me up on Thursday, and said, “What are you doing.” I told him I was getting ready to go to work. He told me that ahe was getting together with a couple of our friends the next day for lunch at Joe & Pat’s Pizzeria, and asked if I wanted to join them. Are you kidding me? Of course I do. What’s better than getting together with friends or family, to eat some good Italian Food and have a couple glasses of wine? I’m sure you all know the answer. 
 
Pat, “OK, we’re meeting a 1, see you then.”
 
Me, “Awesome. See you tomorrow brother.”
 
Friday rolls around, and I’m having my morning coffee, when Pat calls. It was just 11:30 am. I pick up the phone, “What are you doing (Pat)”? Having coffee. “Where are you?” I told him I was at a cafe on 6th Ave. “OK, I’m driving through the tunnel, I’ll pick you up in 20 minutes.” 
 
Cool, I continued drinking my coffee, and doing some work on my laptop. Twenty minutes later Pat calls and tells me I’m in front of the theater (IFC). “OK, I’ll be there in a minute. 
 
I hop in Pat’s car and we had to the East Village. We get to the East Village, and it takes us a few minutes to find a parking space, but we do. Two minutes later, we’re in Joe & Par’s and Lou and Noah are already there. The bartender checks our Vaccine Cards (these are Covid days 2022). We sit down and give our Pals a hug. It’s always great getting together, whether in times of a pandemic or not, and we’re all gald to see each other. We sit down, and Lou ask us if we want some beers. “Not me,” I tell him, “I’m gonna get a Negroni.” Pat orders a Dewars & Water, and I ask the waiter for a Negroni. When our drinks come, we all cheer one another.
 
We chit-chat a bit, and our buddy JP is not there yet, and we all decide we want to order a couple things. We’re all hungry. Pat ask if anyone wants some Baked Clams? Hell yeah, I tell him. How bout some Scunili? “Hell yeah,” again. A few minutes later the Clams and Scungili come and they both right on the money. The Clams are nice and tasty, and the Scugili is tender and perfectly cooked in a slightly spice Fra d’Avalo Sauce. “Yumm.”
 
DIGGIN The PIZZA
 
We ordered 3 different pieces : one with Pepperoni, one called a Tri Pie which is a Margherita Pizza with a little touch of Basil Pesto. Both of these Pies were damn good. I really liked the Tri Piec which Lou loves and he ordered that one, it was very good. The Pepperoni Pie was absolutley amazing. We all loved it, especially Pat and I. I think I ate about 5 or 6 pieces of it (we had 2 large Pepperoni Pies). Someone asked how we rated the Pepperoni Pie, and 3 of us gave it a 9, including me. But after I thought about it again, I gave it a 9.5, it was that good! Damn Good.
 
Lou also ordered the Vodka Sauce Pie, which wasn’t bad, but far from being my favorite.
 
Overall, we had a great time, and I loved the Pizza, and gained a new found respect for Joe & Pat’s, as I went there about 2 and a half years agao with my cousin Tony, and we weren’t super thrilled. I wanted to get a Clam Pie, because I used to Love eating them at Lombardi’s on Spring Street. We got one, and it wasn’t very good (mabe better now). Then we got a couple slices of the Origianal 1960 (Pizza Margherita) and we loved it. So now, my new view on Joe & Pats 1st Ave, is that it’s great, and one of the best Pizza’s in New York, the city that makes the Best Pizza in the World. “Yes better than Napoli, I tell you.” It’s true, and many would agree. So that’s that. If you want good Pizza in New York, you can’t go wrong with Joe & Pat’s. “Tryit.”
 
 
 
Daniel Bellino Zwicke
 
January 28th 2022
 
 
 
 
JOE & PAT’S
 
Thankfully, the owners of Joe & Pat’s have preserved the old storefront of the old Lanza’s
Sicilian Restuarant on 1st Avenue in Downtown Manhattan. Lanza’s operated for more than 100
on 1st Avenue between East 10th and 11th Streets in the Lower East Side of New York, now known
as the East Village for the past 40 years or so.
 
Mafia Boss Salvatore “Lucky Luciano’s family immigrated from Lercara Friddi, Sicily in 1906,  young Salvatore was just 8 years old. They settled in a small apartement on East 10th Street, right around the corner from Lanza’s, which Michael Lanza opened in 1904. Over the years, Luciano had many a meal at Lanza’s, as well as another Sicilian Restaurant around the block, John’s of East 12th Street which opened in 1908, and is still operating today (2022), and still has the original decor of tile floors, and painted murals of scenes in Italy and Sicily. No doubt “Lucky” ate many a Cannoli from DeRoberti’s Sicilian Pastries, which was just two doors north of Lanza’s on 1st Avenue.
 
 
 
 
 
Inside JOE & PAT’S 1st Avenue
 
New York, NY
 
 
They did a fine job preserving as much as the old Lanza’s as possible.
The place looks great, and I’m happy to see the old murals and remember
man good times with my friends : JP, Jorge, Kohn O’Sullivan, Miachael,
Toem, and my ex-girlfriend Dante, Saturday lunches and dinners at Lanza’s,
sadly no longer in operation, yet it has been preserved as best it now can.
 
Basta !

 

 

Screenshot 2022-01-29 9.30.38 AM
Inside JOE & PAT’S
MANHATTAN
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Our TASTY PEPPERONI PIE
 
JOE & PAT’S MANHATTAN
 
1/6/2022
 
NYC
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RECIPES FROM MY SICILIAN NONNA
 
SOUPS – PASTA -DOLCE and ???

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NEW YORK PIZZA
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,
SATURDAY NIGHT FEVER
 
JOHN TRAVOLTA
 
EATING a DOUBLE DECKER
 
 
BROOKLYN,  New York
 
 
 
 
 
 
 
Foodporn Foodie s of NEW YORK

 

How to Eat NY Pizza

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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 
 
 
 
 
 
“EATING NEW YORK PIZZA with a KNIFE & FORK” ???

SHAME on YOU BILL !!!

 
 
 
 
 
 
 
SUNDAY SAUCE
 
by DANIEL BELLINO “Z”


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Screen Shot 2017-07-16 at 2.40.44 PM.png


BRAVO JOHHNY !!!!





JOHN TRAVOLTA

“DOUBLE DECKER”

PIZZA


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