theDannyReport

Author Daniel Bellino Zwicke

2025-08-10T11:58:00.000-07:00

Daniel Bellino Zwicke

The TEATRO GRECO

SIRACUSA, SICILY

Daniel Bellino-Zwicke, often known as Daniel Bellino, is a New York-based cookbook author, particularly known for his Italian cookbooks. He is also recognized as a prominent figure in New York's Italian wine scene.

Bellino has authored several best-selling cookbooks, including La Tavola, The Feast of the Seven Fishes, Got Any Kahlua?, Sunday Sauce, and Segreto Italiano/Secret Italian Recipes & Favorite Dishes. He is currently working on books about Chianti and other Italian and American cookbooks.

Daniel is a prominent figure in the New York Italian Food & Wine scene.

He has more than 30 years experience as a wine and restaurant Professional.

Bellino has a strong connection to Italy, particularly the Amalfi Coast, and often spends time there, staying in locations like Capri, Minori (on a lemon farm), and Salerno. He enjoys exploring the region, visiting local businesses, and sharing his experiences through his writing and social media. In Salerno, he particularly mentions staying at the Hotel Plaza and enjoying the local cuisine and wine. He also mentions family in Salerno, like his cousin Memo who has a Mozzarella factory in Salerno. These places have all been written about by Daniel, in his book Positano The Amalfi Coast - Travel Guide - Cookbook, Available on Amazon.

Bellino's work often reflects his passion for Italian culture, food, and travel, with many of his books and blog posts focusing on his experiences in Italy. He frequently shares photos and stories from his travels, particularly from the Amalfi Coast, showcasing his love for the region's food, scenery, and people.

Daniel has traveled extensively throughout ITALY to study its Regional Cuisine

and Culture.

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com

BESTSELLING ITALIAN COOKBOOKS

AMAZON.com

Daniel Bellino-Zwicke

VERONA - ITALY

I Loved Pope Francis

2025-04-21T11:42:00.000-07:00

Jorge Mario Bergoglio

aka POPE FRANCIS

"PAPA FRANCISCO"

Monday, April 21, 2025 ... It's a sad day for 100 of Millions of People all over the World, especially those of The Catholic and Christian Faith, and even for many who are not Christians. Pope Francis, Papa Francisco millions of Latin peoples was beam of Wonderful Light for the people of The World. He was always smiling, and that warm, beautiful smile of his was pure joy for all those who saw it.

Being in the restaurant business in New York for many years, I saw, met, and conversed with many celebrities over the years, Paul McCartney, Mick Jagger, Richard Gere, Tony Bennett, Mickey Mantle, and so many more. I'm not going to try and sound to cool for school, that it didn't matter, or that it wasn't exciting to meet so many celebrities, like many New Yorkers pretend that it isn't a thrill at all. "It is," and I've enjoyed meeting and chatting with them.

I never saw (in person), or met Pope Francis. No, I'm sure he never would have wanted to be called a Celebrity. He was a modest man, but without question, he was. A celebrity. According to Websters Dictionary, a Celebrity is - a famous or celebrated person, someone who is famous. And Pope Francis certainly was. I never saw or met Papa Franciso. I would have loved to. The man was warm, caring of others, sweet, and wonderful, and he made the World feel good. He was The Pope who was closer to people, more so than any Pope who ver lived. No other Pontiff came close to Pope Francis (Mario Bertoglio) of Buenos Aires, Argentina.

I'm not very religious at all, but I am a believer and I do love people who are, warm, wonderful, caring people. People like Mario Bergoglio, Pope Francis. From the moment he was was elected Pope, Mario Bergoglio has been a shining light to millions. We felt his warmth simply by seeing a picture of him in a newspaper or magazine, seeing his warm smile, and witnessing his affection for children, and all of the people of the World. Pope Francis brought hope, understanding, and happiness to his many millions of followers, and we (myself & millions) will surely miss this beautiful man, who served his faithful so well, and should be a model for all Pope's who follow in his footsteps. And we wonder what kind of a man, and leader of The Catholic Church, the next Pope will be. Papa Francisco is going to be a hard act to follow. We all loved him so very much, and we will miss him. Rest in Eternal Peace dear Jorge (aka Pope Francis), We Love You, and as you often asked "We Pray For You," may God Bless You Always.

Daniel Bellino Zwicke

Pisto Pete Maravich

2025-02-02T12:31:00.000-08:00

PISTOL PETE

[youtube https://www.youtube.com/watch?v=FNTtYNU9rKc?feature=player_embedded]

WATCH THIS VIDEO

PISTOL PETE MARAVICH

One of the GREATEST BASKeTBALL PLAYERS of ALL TIME

And NCAA BASKETBALL ALL-TIME SCORER

With 3,667 Total Points Scored

And a 44.2 per Game Scoring Average

Also HIGHEST in COLLEGE BASKETBALL HISTORY

Neither Michael Jordan nor LeBron James. Pete Maravich may have been the best basketball player of all time, but he was not and never will be. Pistol Pete was a visionary, a young man touched by the magic wand that revolutionized the sport of the basket in the seventies. If he had played in our times, it would be news on social networks daily and the subject of countless compilations of YouTube.

Pete was a mix of Stephen Curry and JR Smith, but it was too soon. His prodigious talent, combined with his tendency to self-destruction, made him a misunderstood player. All this, combined with his fondness for extraterrestrials, drinking and Jesus Christ, made him the toy broken par excellence.

From very small, Pete showed some supernatural abilities with the ball, that did not do more than to increase with the insane routines of handling of ball that it forced to him to realize his father. That boy bounced the ball in the middle of the cinema and even from the window of a moving car, and later in his career Pete recognized that in his youth he became a "basketball droid".

PRESS MARAVICH

with his SON PETE

aka PISTOL PETE

PRESS was PETE'S COLLEGE COACH

at LSU

In all the history of the NCAA, nobody has surpassed the 3667 total points that Maravich scored between 1967 and 1970. When he was only 40, the uncle declared to the media that he was "down", and the important thing is that he was not kidding. Pete was a perfectionist who was never satisfied. He only carried the weight of the team, and his father knew it very well - "he has more pressure than any other boy in all America" - but he did not care either.

Pete Maravich also known by his nickname Pistol Pete, was an American professional basketball player. Maravich was born in Aliquippa, Pennsylvania, part of the Pittsburgh metropolitan area, and raised in the Carolinas. Maravich starred in college at Louisiana State University (LSU). He was a member of Sigma Alpha Epsilon fraternity. He played for three NBA teams until injuries forced his retirement in 1980. He is the all-time leading NCAA Division Iscorer with 3,667 points scored and an average of 44.2 points per game. All of his accomplishments were achieved before the adoption of the three point line and shot clock, and despite being unable to play varsity as a freshman under then-NCAA rules.

PETE MARAVICH

Sccoring 2 of His NCAA leading

3,667 Career Points for The LSU TIGERS

If the point rule have been in affect, MARAVICH

probably would 4,500 points or more.

Most people who know a good bit about College Basketball feel

that it is Highly Un-Likely PETE MARAVICH'S

Total Carreer Points of 3,667 and his 44.2 Game Average NCAA Records

Will Never Be Broken

"I tend to Agree"

BRAVO PISTOL

RIP

The BADASS COOKBOOK

and PISTOL'S Favorite DISH

SOUTHERN FRIED CHICKEN

Recipes

Gay Talese talks about the Sinatra Piece

2024-11-08T11:25:00.000-08:00

Gay Talese

At Home

New York NY

GAY TALESE

On Trying & Failing to Interview Frank Sinatra

As one who was identified in the 1960s with the popularization of a literary genre known best as the New Journalism—an innovation of uncertain origin that appeared prominently in Esquire, Harper’s, The New Yorker, and other magazines, and was practiced by such writers as Norman Mailer and Lillian Ross, John McPhee, Tom Wolfe, and the late Truman Capote—I now find myself cheerlessly conceding that those impressive pieces of the past (exhaustively researched, creatively organized, distinctive in style and attitude) are now increasingly rare, victimized in part by the reluctance of today’s magazine editors to subsidize the escalating financial cost of such efforts, and diminished also by the inclination of so many younger magazine writers to save time and energy by conducting interviews with the use of that expedient but somewhat benumbing literary device, the tape recorder.

I myself have been interviewed by writers carrying recorders, and as I sit answering their questions, I see them half-listening, nodding pleasantly, and relaxing in the knowledge that the little wheels are rolling. But what they are getting from me (and I assume from other people they talk to) is not the insight that comes from deep probing and perceptive analysis and old-fashioned legwork; it is rather the first-draft drift of my mind, a once-over-lightly dialogue that— while perhaps symptomatic of a society permeated by fast-food computerized bottom-line impersonalized workmanship—too frequently reduces the once artful craft of magazine writing to the level of talk radio on paper.

Far from decrying this trend, most editors tacitly approve of it, because a taped interview that is faithfully transcribed can protect the periodical from those interviewees who might later claim that they had been damagingly misquoted—accusations that, in these times of impulsive litigation and soaring legal fees, cause much anxiety, and sometimes timidity, among even the most independent and courageous of editors.

Another reason editors are accepting of the tape recorder is that it enables them to obtain publishable articles from the influx of facile freelancers at pay rates below what would be expected and deserved by writers of more deliberation and commitment. With one or two interviews and a few hours of tape, a relatively inexperienced journalist today can produce a 3,000-word article that relies heavily on direct quotation and (depending largely on the promotional value of the subject at the newsstand) will gain a writer’s fee of anywhere from approximately $500 to slightly more than $2,000—which is fair payment, considering the time and skill involved, but it is less than what was being paid for articles of similar length and topicality when I began writing for some of these same magazines more than a quarter of a century ago.

In those days, however, the contemporary writers I admired usually devoted weeks and months to research and organization, writing and rewriting, before our articles were considered worthy of occupying the magazine space that today is filled by many of our successors in one tenth the time. And in the past, too, magazines seemed more liberal than now about research expenses.

During the winter of 1965 I recall being sent to Los Angeles by Esquire for an interview with Frank Sinatra, which the singer’s publicist had arranged earlier with the magazine’s editor. But after I had checked into the Beverly Wilshire, had reserved a rental car in the hotel garage, and had spent the evening of my arrival in a spacious room digesting a thick pack of background material on Sinatra, along with an equally thick steak accompanied by a fine bottle of California burgundy, I received a call from Sinatra’s office saying that my scheduled interview the next afternoon would not take place.

Mr. Sinatra was very upset by the latest headlines in the press about his alleged Mafia connections, the caller explained, adding that Mr. Sinatra was also suffering from a head cold that threatened to postpone a recording date later in the week at a studio where I had hoped to observe the singer at work. Perhaps when Mr. Sinatra was feeling better, the caller went on, and perhaps if I would also submit my interview to the Sinatra office prior to its publication in Esquire, an interview could be rescheduled.

After commiserating about Mr. Sinatra’s cold and the news items about the Mafia, I politely explained that I was obliged to honor my editor’s right to being the first judge of my work; but I did ask if I might telephone the Sinatra office later in the week on the chance that his health and spirits might then be so improved that he would grant me a brief visit. I could call, Sinatra’s representative said, but he could promise nothing.

For the rest of the week, after apprising Harold Hayes, the Esquire editor, of the situation, I arranged to interview a few actors and musicians, studio executives and record producers, restaurant owners and female acquaintances who had known Sinatra in one way or another through the years. From most of these people, I got something: a tiny nugget of information here, a bit of color there, small pieces for a large mosaic that I hoped would reflect the man who for decades had commanded the spotlight and had cast long shadows across the fickle industry of entertainment and the American consciousness.

As I proceeded with my interviews—taking people out each day to lunch and dinner while amassing expenses that, including my hotel room and car, exceeded $1,300 after the first week—I rarely, if ever, removed a pen and pad from my pocket, and I certainly would not have considered using a tape recorder had I owned one. To have done so would have possibly inhibited these individuals’ candor, or would have otherwise altered the relaxed, trusting, and forthcoming atmosphere that I believe was encouraged by my seemingly less assiduous research manner and the promise that, however retentive I considered my memory to be, I would not identifiably attribute or quote anything told me without first checking back with the source for confirmation and clarification.

Gay Tales outline for Frank Sinatra has a a Cold ... 1966

Quoting people verbatim, to be sure, has rarely blended well with my narrative style of writing or with my wish to observe and describe people actively engaged in ordinary but revealing situations rather than to confine them to a room and present them in the passive posture of a monologist. Since my earliest days in journalism, I was far less interested in the exact words that came out of people’s mouths than in the essence of their meaning. More important than what people say is what they think, even though the latter may initially be difficult for them to articulate and may require much pondering and reworking within the interviewee’s mind—which is what I gently try to prod and stimulate as I query, interrelate, and identify with my subjects as I personally accompany them whenever possible, be it on their errands, their appointments, their aimless peregrinations before dinner or after work. Wherever it is, I try physically to be there in my role as a curious confidant, a trustworthy fellow traveler searching into their interior, seeking to discover, clarify, and finally to describe in words (my words) what they personify and how they think.

There are times, however, when I do take notes. Occasionally there is a remark that one hears—a turn of phrase, a special word, a personal revelation conveyed in an inimitable style that should be put on paper at once lest part of it be forgotten. That is when I may take out a notepad and say, “That’s wonderful! Let me get that down just as you said it”; and the person, usually flattered, not only repeats it but expands upon it. On such occasions there can emerge a heightened spirit of cooperation, almost of collaboration, as the person interviewed recognizes that he has contributed something that the writer appreciates to the point of wanting to preserve it in print.

At other times I make notes unobserved by the interviewee—such as during those interruptions in our talks when the person has temporarily left the room, thus allowing me moments in which to jot down what I believe to be the relevant parts of our conversation. I also occasionally make notes immediately after the interview is completed, when things are still very fresh in mind. Then, later in the evening, before I go to bed, I sit at my typewriter and describe in detail (sometimes filling four or five pages, single-spaced) my recollections of what I had seen and heard that day—a chronicle to which I constantly add pages with each passing day of the entire period of research.

Online "Frank Sinatra Has a Cold" - Gay Talese ... 1966

This chronicle is kept in an ever-expanding series of cardboard folders containing such data as the places where I and my sources had breakfast, lunch, and dinner (restaurant receipts enclosed to document my expenses); the exact time, length, locale, and subject matter of every interview; together with the agreed-upon conditions of each meeting (i.e., am I free to identify the source, or am I obliged to contact that individual later for clarification and/or clearance?). And the pages of the chronicle also include my personal impressions of the people I interviewed, their mannerisms and physical description, my assessment of their credibility, and much about my own private feelings and concerns as I work my way through each day—an intimate addendum that now, after nearly 30 years of habit, is of use to a somewhat autobiographical book I am writing; but the original intent of such admissive writing was self-clarification, reaffirming my own voice on paper after hours of concentrated listening to others, and also, not infrequently, the venting of some of the frustration felt when my research appeared to be going badly, as it certainly did in the winter of 1965 when I was unable to meet face to face with Frank Sinatra.

After trying without success to reschedule the Sinatra interview during my second week in Los Angeles (I was told that he still had a cold), I continued to meet with people who were variously employed in some of Sinatra’s many business enterprises—his record company, his film company, his real estate operation, his missile parts firm, his airplane hangar—and I also saw people who were more personally associated with the singer, such as his overshadowed son, his favorite haberdasher in Beverly Hills, one of his bodyguards (an ex–pro lineman), and a little gray-haired lady who traveled with Sinatra around the country on concert tours, carrying in a satchel his 60 hairpieces.

From such people I collected an assortment of facts and comments, but what I gained at first from these interviews was no particular insight or eloquent summation of Sinatra’s stature; it was rather the awareness that so many of these people, who lived and worked in so many separate places, were united in the knowledge that Frank Sinatra had a cold. When I would allude to this in conversations, citing it as the reason my interview with him was being postponed, they would nod and say yes, they were aware of his cold, and they also knew from their contacts within Sinatra’s inner circle that he was a most difficult man to be around when his throat was sore and his nose was running. Some of the musicians and studio technicians were delayed from working in his recording studio because of the cold, while others among his personal staff of 75 were not only sensitive to the effects of his ailment but they revealed examples of how volatile and short-tempered he had been all week because he was unable to meet his singing standards. And one evening in my hotel, I wrote in the chronicle:

…it is a few nights before Sinatra’s recording session, but his voice is weak, sore and uncertain. Sinatra is ill. He is a victim of an ailment so common that most people would consider it trivial. But when it gets to Sinatra it can plunge him into a state of anguish, deep depression, panic, even rage. Frank Sinatra has a cold. Sinatra with a cold is Picasso without paint, Ferrari without fuel—only worse. For the common cold robs Sinatra of that uninsurable jewel, his voice, cutting into the core of his confidence, and it affects not only his own psyche but also seems to cause a kind of psychosomatic nasal drip within dozens of people who work for him, drink with him, love him, depend on him for their own welfare and stability.

A Sinatra with a cold can, in a small way, send vibrations through the entertainment industry and beyond as surely as a President of the United States, suddenly sick, can shake the national economy…

The next morning I received a call from Frank Sinatra’s public relations director.

“I hear you’re all over town seeing Frank’s friends, taking Frank’s friends to dinner,” he began, almost accusingly.

“I’m working,” I said. “How’s Frank’s cold?” (We were suddenly on a familiar basis.)

“Much better, but he still won’t talk to you. But you can come with me tomorrow afternoon to a television taping if you’d like. Frank’s going to try to tape part of his NBC special… Be outside your hotel at three. I’ll pick you up.”

I suspected that Sinatra’s publicist wanted to keep a closer eye on me, but I was nonetheless pleased to be invited to the taping of the first segment of the one-hour special that NBC-TV was scheduled to air in two weeks, entitled “Sinatra—The Man and His Music.”

On the following afternoon, promptly and politely, I was picked up in a Mercedes convertible driven by Sinatra’s dapper publicist, a square-jawed man with reddish hair and a deep tan who wore a three-piece gabardine suit that I favorably commented upon soon after getting into the car—prompting him to acknowledge, with a certain satisfaction, that he had obtained it at a special price from Frank’s favorite haberdasher. As we drove, our conversation remained amiably centered around such subjects as clothes, sports, and the weather until we arrived at the NBC building and pulled into a white concrete parking lot in which there were about 30 other Mercedes convertibles as well as a number of limousines in which were slumped black-capped drivers trying to sleep.

Entering the building, I followed the publicist through a corridor into an enormous studio dominated by a white stage and white walls and dozens of lamps and lights dangling everywhere I looked. The place resembled a gigantic operating room. Gathered in one corner of the room behind the stage, awaiting the appearance of Sinatra, were about one hundred people—camera crews, technical advisers, Budweiser admen, attractive young women, Sinatra’s bodyguards and hangers-on, and also the director of the show, a sandy-haired, cordial man named Dwight Hemion, whom I had known from New York because we had daughters who were preschool playmates. As I stood chatting with Hemion, and overhearing conversations all around me, and listening to the 43 musicians, sitting in tuxedos on the bandstand, warming up their instruments, my mind was racing with ideas and impressions; and I would have liked to have taken out my notepad for a second or two. But I knew better.

And yet after two hours in the studio—during which time Sinatra’s publicist never left my side, even when I went to the bathroom—I was able to recall later that night precise details about what I had seen and heard at the taping; and in my hotel I wrote in the chronicle:

Frank finally arrived on stage, wearing a high-necked yellow pullover, and even from my distant vantage point his face looked pale, his eyes seemed watery. He cleared his throat a few times.

Then the musicians, who had been sitting stiffly and silently in their seats ever since Frank had joined them on the platform, began to play the opening song, “Don’t Worry about Me.” Then Frank sang through the whole song—a rehearsal prior to taping—and his voice sounded fine to me, and it apparently sounded fine to him, too, because after the rehearsal he suddenly wanted to get it on tape.

He looked up toward the director, Dwight Hemion, who sat in the glass-enclosed control booth overlooking the stage, and he yelled: “Why don’t we tape this mother?”

Some people laughed in the background, and Frank stood there tapping a foot, waiting for some response from Hemion.

“Why don’t we tape this mother?” Sinatra repeated, louder, but Hemion just sat up there with his headset around his ears, flanked by other men also wearing headsets, staring down at a table of knobs or something. Frank stood fidgeting on the white stage, glaring up at the booth, and finally the production stage manager—a man who stood to the left of Sinatra, and also wore a headset—repeated Frank’s words exactly into his line to the control room: “Why don’t we tape this mother?”

Maybe Hemion’s switch was off up there, I don’t know, and it was hard to see Hemion’s face because of the obscuring reflections the lights made against the glass booth. But by this time Sinatra is clutching and stretching his yellow pullover out of shape and screaming up at Hemion: “Why don’t we put on a coat and tie, and tape this… ”

“Okay, Frank,” Hemion cut in calmly, having apparently not been plugged into Sinatra’s tantrum, “would you mind going back over … ”

“Yes I would mind going back!” Sinatra snapped. “When we stop doing things around here the way we did them in 1950 maybe we…”

…Although Dwight Hemion later managed to calm Sinatra down, and in time to successfully tape the first song and a few others, Sinatra’s voice became increasingly raspy as the show progressed—and on two occasions it cracked completely, causing Sinatra such anguish that in a fitful moment he decided to scrub the whole day’s session. “Forget it, just forget it!” he told Hemion. “You’re wasting your time. What you got there,” he continued, nodding to the singing image of himself on the TV monitor, “is a man with a cold.”

There was hardly a sound heard in the studio for a moment or two, except for the clacking heels of Sinatra as he left the stage and disappeared. Then the musicians put aside their instruments, and everybody else slowly turned toward the exit… In the car, coming back to the hotel, Frank’s publicist said they’d try to retape the show within the week, he’d let me know when. He also said that in a few weeks he was going to Las Vegas for the Patterson–Clay heavyweight fight (Frank & friends would be there to watch it), and if I wanted to go he’d book me a room at the Sands and we could fly together. Sure, I said… but to myself I’m thinking: how long will Esquire continue to pay my expenses? By the end of this week, I’ll have spent more than $3,000, have not yet talked to Sinatra, and, at the rate we’re going, it’s possible I never will…

Before going to bed that night, I telephoned Harold Hayes in New York, briefed him on all that was happening and not happening, and expressed concern about the expenses.

“Don’t worry about the expenses as long as you’re getting something out there,” he said. “Are you getting something?”

“I’m getting something,” I said, “but I don’t exactly know what it is.”

“Then stay out there until you find out.”

I stayed another three weeks, ran up expenses close to $5,000, returned to New York, and then took another six weeks to organize and write a 55-page article that was largely drawn from a 200-page chronicle that represented interviews with more than 100 people and described Sinatra in such places as a bar in Beverly Hills (where he got into a fight), a casino in Las Vegas (where he lost a small fortune at blackjack), and the NBC studio in Burbank (where, after recovering from the cold, he retaped the show and sang beautifully).

As time-consuming and financially costly as it was, it was this research that marked my Sinatra piece and dozens of other magazine articles that I published during the 1960s.

The Esquire editors titled the piece “Frank Sinatra Has a Cold,” and it appeared in the April 1966 issue. It remains in print today in a Dell paperback collection of mine called Fame and Obscurity. While I was never given the opportunity to sit down and speak alone with Frank Sinatra, this fact is perhaps one of the strengths of the article. What could he or would he have said (being among the most guarded of public figures) that would have revealed him better than an observing writer watching him in action, seeing him in stressful situations, listening and lingering along the sidelines of his life?

This method of lingering and careful listening and describing scenes that offer insight into the individual’s character and personality—a method that a generation ago came to be called the New Journalism—was, at its best, really fortified by the “Old Journalism’s” principles of tireless legwork and fidelity to factual accuracy. As time-consuming and financially costly as it was, it was this research that marked my Sinatra piece and dozens of other magazine articles that I published during the 1960s—and there were other writers during this period who were doing even more research than I was, particularly at The New Yorker, one of the few publications that could afford, and today still chooses to afford, the high cost of sending writers out on the road and allowing them whatever time it takes to write with depth and understanding about people and places. Among the writers of my generation at The New Yorker who personify this dedication to roadwork are Calvin Trillin and the aforementioned John McPhee; and the most recent example of it at Esquire was the piece about the former baseball star Ted Williams, written by Richard Ben Cramer, an old-fashioned legman of 36 whose keen capacity to listen has obviously not been dulled or otherwise corrupted by the plastic ear of a tape recorder.

Gay Talese

December 2021

Jersey Shore Crab Sauce Recipe

2024-06-14T11:00:00.000-07:00

JERSEY SHORE CRAB SAUCE

There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you.

RECIPE

12 Hard Shell Blue Crabs 12 tablespoons Olive Oil 12 Cloves Garlic

1 for each Crab, peeled and chopped 1 Small Onion, peeled and chopped fine

1 teaspoon Red Pepper Flakes

1 – 28 oz. can whole San Marzano Tomatoes 1 – 28 oz. can Crushed Tomatoes

1- 16 oz. can Tomato Puree

½ teaspoon dry Basil

¼ cup chopped fresh Italian Parsley

1 pound Lump Crab-Meat, fresh frozen or canned

1 pound imported Italian Spaghetti or Linguine

Put olive oil in a large pot and heat to high.

Place the Crabs in the pot and sauté at high heat for 10 minutes.

After browning the crabs, remove from pan and set aside.

Put onions in pan and cook on medium heat for 5 minutes.

Add the garlic and red pepper to pan and cook on low heat for 3 minutes.

Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. Add crushed tomatoes and tomato puree.

Add the Crabs back to the pot. Cook for 90 minutes on low heat.

Remove the crabs from pan and let cool on the side.

Remove all the meat from the crabs and discard the shells.

Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes.

Cook pasta according to directions on package.

Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water.

Sprinkle pasta with a little olive oil and mix.

Add 2 cups of crab sauce and half the parsley to pasta and mix.

Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley.

Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.

The Finished Sauce

"Yummm" !!!

Pasta with Jersey Shore Crab Sauce

JERSEY CRAB SHORE SAUCE

and Other Great Recipes

SEGRETO ITALIANO

by Daniel Bellino Z

AMAZON.com

Caseys Diner - Burgers Hot Dogs Breakfast

2024-05-13T20:25:00.000-07:00

CASEY'S DINER

NATIK, MA

CASEY'S DINER

The BURGER

"CHEESEBURGER"

RECIPES

The GRILL

OLD SCHOOL

AMERICA'S FAVORITE DISHES

BURGERS - SOUPS

BREAKFAST - STEAKS

SECRET RECIPES

And ???

AMAZON.com

CASEY'S DINER

NATIK, MASS.

COUNTER

CASEY'S DINER

ART

Casey’s Diner is located at 36 South Avenue, Natick, MA 01760 1. This iconic diner has been in operation for over 120 years, serving breakfast, lunch, and dinner. Their menu includes popular steamed hot dogs, made-to-order burgers, and other classic diner fare. If you’re ever in the area, it’s definitely worth a visit!

NEW YORK DINER COFFEE MUG

GET ONE !!!

HOTELS WORLDWIDE

BOOKING.com

FLIGHTS & HOTELS

WORLDWIDE

EXPEDIA.com

LOUIS LUNCH

NEW HAVEN, CONN.

"THEY SAY The HAMBURGER was INVENTED HERE"

GOT ANY KAHLUA ???

aka The BIG LEBOWSKI COOKBOOK

The COLLECTED RECIPES of The DUDE

AMAZON.com

Chianti Food Wine Tours Tuscany Italy

2024-04-30T21:15:00.000-07:00

TUSCANY

VISIT a HISTORIC WINE ESTATE

Take in amazing views of the Tuscan vineyard landscapes.
Visit a family-owned winery for a wine tasting experience.
Develop your knowledge of wine and winemaking techniques.

Go BACK in TIME

Visit ANCIENT WINE CELLARS

Info & Reservations

TASTE ENCHANTING CHIANTI WINE

PAIRED with LOCAL SALUMI & CHEESE

INFO & RESERVATIONS

VISIT LOCAL SPECIALTY FOOD SHOPS

Visit 1 historical winery and 1 local family-run ones to learn about winemaking processes, from the cellar to the bottle. Taste their wines, paired with traditional Tuscan appetizers and extra-virgin olive oil. The rolling hills around and narrow streets create a magical atmosphere in this region. Continue to Greve in Chianti and admire its unique square. This is the capital of the Chianti Classico wine area. Visit the historical butcher shop to be overwhelmed by flavors while sampling their products.

CHIANTI WINE TOUR Fro FLORENCE

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FULL DAY CHIANTI WINE TOUR

WINE TASTING GUIDED TOUR

From FLORENCE

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"A WONDERFUL DAY in CHIANTI" !!!

INFO & RESERVATIONS

CHIANTI WINE SAFARI

FOOD SIGHTS & WINE TASTING

"In The BEAUTIFUL TUSCAN COUNTRYSIDE of CHIANT"

Info & Reservations

FATTORIA dell CORTI

Le Corti Estate stretches out over a hillside covered with vineyards, olive trees and woodland. It is set in the very heart of Chianti on the main road from Florence to Siena, only 16 km south of Florence. The Renaissance Villa, one of the finest in Tuscany, stands on the highest hill in the very centre of the estate. The Italian garden overlooking the valley and the vast fourteenth century wine cellars and oil jar-storage, built into the embankment in the garden, complete the picturesque scenario. The Estate has two farm-house holiday structures - Gugliaie and Sperone - which offer those seeking to immerse themselves in the green hills of Chianti Classico the possibility of absorbing nature, history and culture in one.

The splendid landscape, heightened by striking centuries-old architecture permeated with history, is further enhanced by extensive vine and olive cultivations, which stretch as far as the eye can see, and by the elegant Italian garden and romantic gardens of Villa Le Corti, heart of the Estate. Guests are ideally located to discover the Tuscan countryside and its products and to organize wine and food tasting excursions in the Chianti area.

Info & Reservations

FATTORIA Le CORTI

PANORAMIC VIEW From The ESTATE

TASTE GLORIOUS CHIANTI

The CHIANTI FOOD & WINE SAFARI

TOUR DESCRIPTION:

A unique day trip from Florence, we will eat and drink our way through Chianti, renowned not only for its wonderful red wines, fresh local produce and traditional cuisine, but also for some of the best landscapes in the country. We will enjoy wine tasting and wonderful food stops along the way. This tour is a must for wine connoisseurs and novices alike and make sure to bring a good appetite with you!

With your expert guide, enjoy a comprehensive introduction to the region and its wines while touring two of the region's best wine estates. As you sample the winery’s signature wines, you’ll receive tips about the art of wine tasting and pairing wine with food.

Our first stop of the day is at a beautiful winery belonging to one of the most prestigious Italian aristocratic families. Here we taste three wines paired with salumi (cured meats) and two olive oils but first, there’s a fascinating guided tour of the historic wine cellars and to the olive mill through underground tunnels that pass under the villa.

Now buckle-up and get ready for some off-roading through ancient woodland and rolling hills, outlined with cypress trees and dotted with rustic farms and churches, to make our way to a typical Tuscan restaurant with stunning views. Here is where we will really get your taste buds tingling with delicious food and wine. You will not want to leave!

To visit the final wine estate we go deeper into the Chianti hills and enjoy more incredible countryside on our way to a Chianti Classico vineyard. As a contrast to the established winery of the morning, this one is smaller and less known though does have award winning wines which you will taste paired with cheeses as you find out how ancient tradition and innovation have been combined to create them. The unique beauty of this area will add to the unforgettable memories you will have created so far. The perfect way to end the perfect day!

CHIANTI FOOD & WINE SAFARI

INFO & RESERVATIONS

SANGIOVESE on The VINE

The GRAPE of CHIANTI

FLIGHTS & HOTELS

FLORENCE TUSCANY ITALY

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TASTE WINE & LOCAL The FOOD of CHIANTI

DRINK CHIANTI & Make NEW FRIENDS

"For a DAY YOU'LL NEVER FORGET"

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VISIT BARREL CELLARS

TASTE The WINE

A comprehensive experience in one of the most fascinating areas of Tuscany, known all over the world for its wine and its countryside of unrivalled charm, where woods alternate with vineyards and olive groves, in a landscape dotted with Romanesque parish churches, farmhouses, villas and castles of rare beauty. Discover the ancient traditions of the Tuscan countryside, enjoy breathtaking landscapes, visit two ancient cellars, taste the famous wines and typical Tuscan products and be captivated by the unparalleled charm of Greve in Chianti.

The first stop is in the heart of the Florentine Chianti Classico, in a small cozy Winery. Here, guided by the owner, you will discover the secrets of winemaking and enjoy a delicious tasting of the best wines produced, accompanied by local products.

Moving along the historical “Via Chiantigiana”, you will cross the Sienese Chianti Classico area, to reach a family-run Winery, which stands out for the excellent quality of its wines. Here you will be warmly welcomed by its passionate winemaker and after the guided tour of the cellars and the lovely aromatic garden, a delicious tasting of four different wines and local products will be waiting for you. Do not miss this unique opportunity of tasting, but also to buy and bring them home as your best travel memory!

Two typical Chianti Wineries Visit with Wine Tastings
Delicious Tasting with selection of meat, cheese & olive oil
Enjoy a ride through the famous “Via Chiantigiana”
Learn about Chianti Classico and all its secrets.

ENJOY a WONDERFUL AFTERNOON in the TUSCAN Countryside of CHIANTI CLASSICO, Tuscany

Info

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HOTELS FLORENCE & TUSCANY

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Park Palace Hotel Florence Italy

2024-04-26T11:01:00.000-07:00

The PARK PALACE HOTEL

FLORENCE

INFO & RESERVATIONS

PARK PALACE HOTEL

FIRENZE

INFO & RESREVATIONS

PARK PALACE HOTEL - FLORENCE, ITALY

PARK PALACE HOTEL

FLORENCE - ITALY

IMAGINE BREAKFAST HERE ?

PARK PALACE HOTEL

FLORENCE

PARK PALACE HOTE - FLORENCE

RESERVATIONS & BOOKING

The PARK PALACE HOTEL

FLORENCE

You're eligible for a Genius discount at Park Palace Hotel! To save at this property, all you have to do is sign in.

Surrounded by the Tuscan hills, Park Palace is a historic Florentine villa offering a large furnished garden with pool. It is located a 5-minute bus ride from Florence’s center. The spacious rooms feature parquet floor, antique furniture and artwork and some overlook the surrounding landscape. Facilities include an LCD TV with satellite channels. You have free Wi-Fi access in the lobby. At breakfast, you can enjoy a rich buffet that includes many local products, freshly baked croissants and fresh fruit. During summer, it is served on the terrace overlooking the garden. Total relaxation is guaranteed in the hotel’s reading lounge with fireplace, antique pieces of furniture and Persian rugs. The 4-star Park Palace is just in front of the bus stop to the city center. Alternatively, a 20-minute walk takes you to Florence’s Cathedral and the Uffizi Gallery.

The PARK PALACE HOTEL

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HOTELS FLORENCE

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2024-04-01T17:00:00.000-07:00

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The hanging compartment can fit up to size 50R suits or jackets, a handful of dress shirts and dresses. Simply zip up the bag to create a duffel with enough space for several changes of clothes and a pair of shoes (which get their own dedicated sleeves). Long story short, meet your ideal long weekend, destination wedding, fancy getaway or business trip companion.

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Bellino Party alla Bolognese Recipe

2024-02-06T11:11:00.000-08:00

Pasta Bolognese

Recipe

PARTY alla BOLOGNESE

Party alla Bolognese , ever hear of it? No, I didn’t think so. I coined the phrase, just like I coined the phrase Meatball Parm Mondays , which I first wrote about in my best selling Italian Cookbook Sunday Sauce. So, you want to know what a Party alla Bolognese is, a term you are no doubt hearing for the first time. Well as you might have already surmised, number one, it’s a party that has to do with Bolognese. A party where you eat Pasta with Ragu Bolognese you’re asking? Well yes, you are quite correct, you’ll be eating the famed Italian Ragu from the city of Bologna, Italy. This is a party centered around eating Pasta all Bolognese. Now what’s better than that? So, as we know Ragu Bolognese is the famous meat-sauce for pasta from Bologna, Italy. Now, hopefully by the time you read this part of the book, you’ve already made your first Ragu alla Bolognese. Well congratulations are in order to you, you’ve learned something that is infinitely important, and something that will serve you the rest of your life. You now know the infinite glories of the Bolognese, that lush pasta meat-sauce from Bologna, Italy known as Ragu Bolognese. You know the wonderful flavor, and are sure to crave it often. No problem, if you have a craving, you can just make it. You have the recipe, you’ve made it once or twice, you can make it any time you want. So, you want to throw a dinner party for friends? I certainly hope you do. If you’ve never done so before, I’d just like to tell you, you have no idea, and I’m sure you’ll be surprised, surprised how great it will be, " a Party alla Bolognese." Making this famed Ragu and throwing a party centered around the Bolognese where you’ll feed Maccheroni alla Bolognese to friends and family, this is such a wonderful thing, you just can’t imagine. Do it once and you’ll see. You will make your friends oh-so-happy in more ways than one. They will thank you and sing your praises, and you will feel their joy. A joy that you gave them by making them Ragu Bolognese. Yes it has this affect. Throwing a dinner party you say? It seems so daunting. Hey, you’ve made Bolognese, throwing a dinner party centered around Bolognese is as easy as pie, and I’m going tell you how. You will amaze your friends with this one! Trust me! Hey, I’ve already told you pretty much, 90% of all you’ll need to know to do your first fabulous Party alla Bolognese. “What,” you say? Well I’ve written the recipe for you, and you’ve already made your first Bolognese, maybe even two or three by now. You know how to make one of the World’s great dishes Pasta alla Bolognese, all you need now is some good music, good Italian Wine, and some sort of Salad or Antipasto to start you off. You will make the Bolognese ahead of time, either the day before or early in the day before your party starts. You can either make a salad to have before the Bolognese, but a better choice would be either a Caprese Salad of fresh Mozzarella & Tomatoes, a lovely mixed Antipasto, or something as easy as Prosciutto & Melon would be very apropos, considering the Bolognese and the famed Prosciutto di Parma are both from the same region in Italy, Emilia Romagna.

The WORLD'S TASTIEST DISH

PASTA BOLOGNESE

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PASTA with RAGU BOLOGNESE

RECIPE

So you go out and get some Provolone or other cheese if you’re going to serve a mixed antipasto before the Bolognese. Get some good Sweet Sopresseta, a jar of good quality Roast Red Peppers, and the best Italian Olives you can get, and your mixed antipasto is all set. Tell each guest to bring a nice bottle of Italian Wine, unless you prefer to buy the wine yourself, it’s all up to you. And there is nothing wrong with your guests each bringing a bottle. When they do so you end up getting a nice variety of different wines for everyone to taste, making your party not just a Party alla Bolognese but a pleasant little wine tasting as well. Nice, no? Yes, this works out quite well, and it makes the party a little more interesting, tasting the different wines. Tell your friends to bring Chianti, Barbera, Montepulciano di Abruzzo, or Lambrusco which is from Emilia Romagna and is the perfect wine if you’re having either Prosciutto & Melon or a Mixed Antipasto with some nice Salumi and Cheese to start. You’ve got to have some nice background music for your party. The best music would be a mix of first and foremost Frank Sinatra, with Dean Martin, a little Tony Bennett, and some Louis Prima to boot. Hip Hop and Heavy Metal are strictly forbidden and an absolute no-no, you don’t want to ruin your party with bad music, do you? Dessert and coffee are always great. They are not an absolute must, but I do highly recommend you serve coffee and dessert. Again, you may want to have one or two of your friends pick up some dessert. Italian desserts like: Ricotta Cheesecake, Italian Pastries and or Cookies, or Gelato are all great, but not absolutely necessary that the dessert be Italian. Maybe one of your friends makes a great Pineapple Upside Down Cake, a Red Velvet Cake or something like that is great. What’s important is you have a dessert, it’s just another little facet of your dinner party, your Party alla Bolognese. And don’t forget the Bolognese is the centerpiece and as they say in France The Piece de Resistance! .

The RAGU BOLOGNESE COOKBOOK

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PARTY alla BOLOGNESE CHECKLIST

Get your ingredients for the Bolognese; the ground meat you choose. Tomatoes, wine, pasta, milk, butter, Olive Oil, and dry Porcini Mushrooms if you decide to use them.

2. Get your ingredients for your Antipasto course. 3. Buy at least two bottles of good Italian Wine, even if you have your guest bring wine, you’ll still want to get at least two bottles of your own. 4. Have plenty of spring or filtered water. Buy gallons of Spring Water (at least 2 gallons or more). 5. Buy one or two loaves of good Italian Bread. 6. Make the Bolognese! It’s great to make the night before the party. Just to let you know, it doesn’t hurt that the Bolognese is made the night before, it’s actually better. 7. Make sure you have some great music; Sinatra, Tony Bennett, Dean Martin and or some nice mellow R&B music. 8. Before your guest arrive, get your antipasto or salad ready to go when you need it. Keep it simple. If you choose one of the antipasto items from the antipasto section in this book, you can’t go wrong, they’re all real simple and don’t require any cooking, other than if you choose the Shrimp Cocktail, which is super simple and takes just a few minutes and can be done ahead of time, a few hours before or the day before your party. 9. A few minutes before you will be serving the antipasto, put your pot of Bolognese on the stove and turn the heat onto the lowest flame possible to heat up the Bolognese Sauce. If after the Bolognese is simmering for twenty minutes, it looks like it is getting dried out, you can add some water. 10. Put a large pot of water on to cook the pasta. Put a lot of salt in the pasta cooking water.

Serve the antipasto course to your guest and make sure you have some nice Sinatra tunes playing. Enjoy the antipasto with your guest.

12. Turn the water for the pasta on to a high flame. After you have eaten your antipasto with your guest wait about 15 minutes or more before you serve the Pasta alla Bolognese. 13. Rigatoni, Cavatappi, Fusilli, or some sort of short pasta are the best type of pasta to serve with your Ragu Bolognese at Party alla Bolognese party, as it’s easy to serve and to eat short maccheroni as opposed to long pasta like Spaghetti or Tagiatelle for your guest. Got that? Serve a short pasta. 14. After everyone has eaten their antipasto and are enjoying their wine, throw the pasta in the water to cook. The pasta will take about 12 minutes to cook. You want to have about 20 minutes in-between the antipasto and Bolognese course, so throw the pasta in the boiling water 10 minutes after everyone has finished eating the antipasto. 15. Follow the directions for cooking the pasta that is on the pasta package. Once the pasta is finished cooking, drain the pasta in a colander, reserving about a ¼ cup of the pasta cooking liquid. Add the pasta back to the pot that it cooked in. Add some of the Bolognese with a couple knobs of butter to the pot and mix the pasta and Bolognese Sauce together. Have a plate ready for each guest and plate each one with an equal portion of the Pasta Bolognese. Serve to your guest and make sure to pass around grated cheese.

OK So How Do you make The BOLOGNESE you want to know?

The RECIPE is in The COOKBOOK, The RAGU BOLOGNESE COOKBOOK, where else?

WANT to MAKE SUNDAY SAUCE ?

SUNDAY SAUCE

alla BELLINO alla PACINO

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Philly Cheesesteak Sandwich Recipe Philadelphia PA

2024-01-29T11:53:00.000-08:00

PHILLY CHEESESTEAK

With PROVOLONE

MAKE at HOME !!!

PHILLY CHEESESTEAK - RECIPE

Ingredients

1 pound
Ribeye Steak (trimmed and thinly sliced)
½ teaspoon
Sea Salt (or to taste)
½ teaspoon
Black Pepper (or to taste)
1
Sweet Onion (large, diced)
8 slices
Provolone Cheese (mild, not aged provolone)
4
Hoagie Rolls (sliced 3/4 through)
2 tablespoons
Unsalted Butter (softened)
1
Garlic Clove (pressed)
4-tablespoon
Mayonnaise (or to taste)

CHEESE STEAK

INGREDIENTS

Directions

Take hoagie rolls, split them lengthwise.
Take a working bowl, add butter and garlic to it and mix. Spread the mix in the rolls.
Set an air fryer basket in an instant pot. Place rolls in it. Close the lid and bake at 400F for 3 minutes.
Dish out the rolls and set them aside.
Now, add melted butter, diced onions to a clean Instant Pot. Saute at high for 5 minutes. Stir it a bit.
Add ribeye steak, salt, black pepper, and chili flakes to it. Keep stirring until meat changes its color.
Finally, add the shredded provolone cheese to it. Mix it up and wait until the cheese melts.
Dish out the cheesy steaks, divide them over baked buns, and serve it with the dip you love!

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"ABIDE in IT" !!!

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A BRIEF HISTORY of The PHILLY CHEESE STEAK

The story of the Philly cheesesteak begins in the heart of Philadelphia, Pennsylvania, in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, decided to try something new by grilling some thinly sliced beef on his grill for his own lunch. The aroma wafted through the air, enticing passersby with its irresistible sizzle. A taxi driver, drawn by the aroma, asked Pat to make him a sandwich with the mouthwatering meat. And just like that, the Philly cheesesteak was born. Sort of. The original sandwich made by Pat only had chopped beef and onions, no cheese.

As the popularity of this delectable creation spread, Pat Olivieri’s humble hot dog stand transformed into a bustling destination for locals and tourists alike. With each satisfied customer, the fame of the Philly cheesesteak grew, solidifying its status as a true culinary icon.

While sauteed onions have long been the traditional topping, the inclusion of peppers became popular as a customization among the newer vendors and restaurants offering the sandwich, adding a bit of Italian flair.

When you’re considering the true moment of the philly cheesesteak origin, you need to look at when someone added the cheese. The cheese wasn’t added until the 1940s when restaurant manager, “Cocky Joe” Lorenza at Pat’s King of Steaks added some provolone to the mix.
The key to an authentic Philly cheesesteak lies in the meat. Traditionally, thinly sliced rib-eye steak is used, known for its tender texture and rich flavor. The steak is cooked on a hot griddle, sizzling to perfection. The result is a juicy, flavorful filling that becomes the star of the sandwich. Today, the Philly cheesesteak meat can be found in various cuts and even chicken or vegetarian options, but the original recipe still holds a special place in the hearts of cheesesteak connoisseurs.

The ORIGINAL !!!

PAT'S KING of STEAKS

The ORIGINAL PHILLY CHEESESTEAK

Created by Pat Oliveri in 1933

GINO'S STEAKS

Down The Block from PAT'S

GINO'S STEAKS is One of PHILLY'S BEST

WHAT is a CHEESESTEAK

Meat

The meat traditionally used is thinly sliced Rib-Eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.

Bread
In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat," while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes." After commenting on the debates over types of cheese and "chopped steak or sliced", Risk and Insurance magazine declared, "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.

Cheese
American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.
White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, "Provolone is for aficionados, extra-sharp for the most discriminating among them," although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno's owner, Joey Vento, said, "We always recommend the Provolone. That's the real cheese."
Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs." In a 1985 interview, Pat Olivieri's nephew Frank Olivieri said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast." Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day.

PAT'S KING of STEAKS

The PHILLY CHEESESTEAK was INVENTED HERE

by PAT OLIVERI - 1933

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

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Worlds Coolest Restaurant Harrys Bar Venice Italy

2024-01-11T19:06:00.000-08:00

ARIGO CIPRIANNI

The World's Coolest Restaurant? Why, it's Harry's Bar,

Venice of course. Without a doubt. There is no contest for any to compete. Well many will beg to differ, but I know better, and better than most. No Brag, Just Fact! Let me tell you why.

If you are in any of the Great Renowned Cities of the World, cities such as; New York, Paris, Rome, Bangkok, Tokyo, London,

Hong Kong, wherever. There will in all these cities be a number of restaurants where the In-Crowd, the Jet-Set, Those in The Know, the Movers-and-Shakers of the World will go to. There are usually at least 6 to 12 restaurants for those in the know to go to. For example, if you are in my City, New York and you are one of these people, "Those In the Know," you might go to any one of these restaurants. right now in the year 2011 these restaurants would be; Minetta Tavern,

Bar Pitti, The Waverly Inn, Pastis, Momofuku Ssam, The Standard Grill, John Dory at The Ace Hotel, and at least 6 others. Same goes for LA, London, Paris, Rome, and so-on.

In Venice there are many restaurants, but really just one more or less that "Everyone Who is Anyone" will go when in town. One, that one is "Harry's Bar." No other restaurant in the World quite like it. If you are of the Jet Set, The In Crow, those "In-The-Know," you'll know one thing for sure, when you go to Harry's Bar you will be amongst the all of

The "in Crowd" will be there and nowhere else. Well this is a bit of an exaggeration to make a point, but this point is true 85% of the time.

Yes, and of Harry's. The restaurant is Wonderful. It has a beautiful casual elegance in the decor. The place is always filled with the "Beautiful People," the service is great, and the food Fabulous. Though at a price. Harry's bar is very expensive. For some this is of no consequence, but if it is expensive for you, it is definitely worth a splurge. The place is awesome.

After-All, they invented the "Bellini" Cocktail here. And

Beef Carpaccio as well.

Over the years, everyone and everyone has passed through the doors; Kings, Queens, Presidents, Prime Ministers,

Rock Stars, Movie Stars, you name it. Too many to name, never-the-less, I will name some names; Ernest Hemingway, Grace Kelly, Onassis, Sir Winston Churchill, Humphrey Bogart, Mick Jagger, George Clooney, Jude Law, Gwyneth Palthrow and on-and-on. And you if you go, of course.

If you go to Harry's Bar, you will Love it. The place is filled with quite a exciting energy. It's a experience you'll always remember. So, do remember, The World's Coolest restaurnat, Harry's Bar, Venice that is.

by Daniel Bellino Zwicke

HARRY'S BAR

VENICE

The World's Coolest Restaurant? Why, it's Harry's Bar, Venice of course. Without a doubt. There is no contest for any to compete. Well many will beg to differ, but I know better, and better than most. No Brag, Just Fact! Let me tell you why.
If you are in any of the Great Renowned Cities of the World, cities such as; New York, Paris, Rome, Bangkok, Tokyo, London, Hong Kong, wherever. There will in all these cities be a number of restaurants where the In-Crowd, the Jet-Set, Those in The Know, the Movers-and-Shakers of the World will go to. There are usually at least 6 to 12 restaurants for those in the know to go to. For example, if you are in my City, New York and you are one of these people, "Those In the Know," you might go to any one of these restaurants. right now in the year 2011 these restaurants would be; Minetta Tavern, Bar Pitti, The Waverly Inn, Pastis, Momofuku Ssam, The Standard Grill, John Dory at The Ace Hotel, and at least 6 others. Same goes for LA, London, Paris, Rome, and so-on.
In Venice there are many restaurants, but really just one more or less that "Everyone Who is Anyone" will go when in town. One, that one is "Harry's Bar." No other restaurant in the World quite like it. If you are of the Jet Set, The In Crow, those "In-The-Know," you'll know one thing for sure, when you go to Harry's Bar you will be amongst the all of The "in Crowd" will be there and nowhere else. Well this is a bit of an exaggeration to make a point, but this point is true 85% of the time.

Ernest Hemingway & Friends at Harry's Bar

VENICE, ITALY

And of the place, Harry's Bar, Venice. And i keep saying Harry's bar Venice, for it is thee only one, but there are many others around the World with the same name. There is only one Great "Harry's Bar" and that is Harry's Bar, Venice at the Vaporetto stop of San Marco.
Yes, and of Harry's. The restaurant is Wonderful. It has a beautiful casual elegance in the decor. The place is always filled with the "Beautiful People," the service is great, and the food Fabulous. Though at a price. Harry's bar is very expensive. For some this is of no consequence, but if it is expensive for you, it is definitely worth a splurge. The place is awesome.
After-All, they invented the "Bellini" Cocktail here. And
Beef Carpaccio as well.

If you go to harry's Bar, you will Love it. The place is filled with quite a exciting energy. It's a experience you'll always remember. So, do remember, The World's Coolest restaurant, Harry's Bar, Venice that is.

by Daniel Bellino Zwicke

HARRY'S BAR

The BAR

VENICE

The GRITTI PALACE HOTEL

ERNEST HEMINGWAY'S FAVORITE HOTEL

VENICE

NEED a ROOM at The GRITTI

ANYWHERE in VENICE

And WORLDWIDE

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Sinatra Watch - The Best is Yet to Come

2023-12-17T10:02:00.000-08:00

SINATRA

"The BEST is YET to COME WATCH"

by BULOVA

GET YOUR SINATRA WATCH TODAY

And The BEST is YEST to COME

Click Here

Frank Sinatra

MY WAY WATCH

by BULOVA

Incorporating vintage Bulova designs with the unmistakable elements of legendary performer, Frank Sinatra, the ‘My Way’ watch features a stainless steel rectangular case with a black dial, gold-tone hands and markers. Frank Sinatra’s signature is displayed under the Bulova logo and his iconic Fedora hat is etched on the gold-tone crown, as well as on the caseback along with the name, ‘My Way’. A distinct second hand sub sweep adds an elegant touch. The gray textured leather strap features a deployant buckle and is stamped with ‘My Way’ along the inside. Watch features a curved sapphire crystal and water resistance to 30 meters.

SINATRA FLY ME to The MOON WATCH

by BULOVA

TRAVELING ?

FLIGHTS & HOTELS WORLDWIDE

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LEARN HOW to MAKE

SUNDAY SAUCE alla SINATRA

RECIPES

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New York Luxury Hotels NYC

2023-12-06T11:34:00.000-08:00

The PLAZA HOTEL

NYC

The PLAZA HOTEL

One of The WORLDS FINEST

Info & Reservations

The PLAZA

BOOK a ROOM

The PENISULA

LUXURY HOTEL

NEW YORK

Info & Reservations

The Soho GRAND HOTEL

Info & Reservations

The Soho Grand Hotel

Soho NEW YORK

Reservations

The BEEKMAN HOTEL

NEW YORK

Info

The ROOF

The BEEKMAN HOTEL

NEW YORK

Positano Capri Ultimate Travel Guide AmalfiCoast Italy

2023-08-29T12:07:00.001-07:00

Positano

WELCOME to BEAUTIFUL POSITANO

And The ULTIMATE GUIDE to EVERYTHING POSITANO

EAT - DRINK - SLEEP - EXPLORE - SWIM - PLAY - GET AROUND

The MAIN Beach at Positano

Pulling Into POSITANO

This is a Great Car ... But it's Best to Leave the Car at Home

GETTING to POSITANO

The BEST WAY

ROME to POSITANO PRIVATE TRANSPORTATION

There are several ways to get to Positano, either by Bus, Car, or Boat, and some ways are much better than other ones.

If you are Flying into the Airport in Naples, you can get Affordable Ground Transportation , directly from the Airport to Sorrento, where you can take a spectacular Bus Ride, or Ferry Boat directly from Sorrento right to the center of Positano.

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

CAPRI - NAPLES - SORRENTO

The AMALFI COAST ITALY

AMAZON.com

POSITANO

Wish You Were There ???

Positano Getting There

Recipes

NAPOLI DAY TOURS to POSITANO

The AMALFI COAST

Find a Hotel

ITALY

View of Positano

Hotels CAPRI - POSITANO

The AMALFI COAST

And WORLDWIDE

EXPEDIA.com

AIRLINE FLIGHTS

How to Get There

Marisa Tomei and Robert Downey Jr. arrive

by FERRARI in "ONLY YOU"

WHERE to Stay

This is Where Billy Zane, Marisa Tomei , and Robert Downey Jr. Stayed

Le SIRENUSE Hotel

"ONLY YOU"

WHERE to EAT

in POSITANO

Best Beaches

In POSITANO

ITALY

LOOKING FOR a HOTEL

POSITANO & WORLDWIDE

BOOKING.com

Lo SMERALDO

AMALFI

WHERE to EAT on The AMALFI COAST

MAPS of POSITANO

GET GREAT RATES on AIRLINE FLIGHTS

The AMALFI COAST

SUNDAY SAUCE

Cooking Like

The You're in Positano

The AMALFI COAST

Daniel Bellino "Z"

Clark Gable with Sophia Loren

Movie's Set on Capri

Naples and The AMALFI COAST

ITALY

WHAT to DO on The AMALFI COAST

TOP THINGS to DO in POSITANO

And The AMALFI COAST

CLICK HERE for INFO

The Path of The Gods

POSITANO

The AMALFI COAST

T Shirt

"I HIKED The PATH of The GODS" !!!

TEE SHIRT

Cheapest Budget Hotels

In POSITANO

The AMALFI COAST

ITALY

VIEW From Le SIRENUSE

Thee PLACE to STAY in POSITANO

BOOK IT !

CASA ALBERTINA ... Positano

Look at This View ??? !!!!

How'd You like to Have Your Breakfast Here ?

One of Our ALL-TIME FAVORITE

POSITANO

Casa Albertina

LUXURY For LESS

Info & Reservations

Beautifully Appointed Rooms

Casa Albertina is a wonderful 1st Class little family run Hotel that is perfectly situated so you get a nice view of the town from just a little way up, yet a short easy teen minute walk to the Beach and Center of Positano.

I first discovered Casa Albertina way back in 1986 and had 3 glorious days staying there. The son Lorenzo gave me a special rate, seeing I was a young man (22) and probably didn't have much cash. This hotel is beautifully appointed and the entire staff provides the most friendly service. Casa Albertina is an Absolute Gem.

Note : The first time I stayed at CASA ALBERTINA was the Summer of 1986. The owners sone Lorenzo gave me a special rate of $79 a night, and I had an absolutely wonderful time. The next year when I came back, the price had gone up to $119 a night. When I checked the prices in May of 2018, the rate was $279 a night, and actually a reasonable rate for the quality of this hotel, which is not super deluxe, but does make it in to the luxury category of hotels.

CASA ALBERTINA ... Via Tavolozza 3 ... POSITANO , ITALY ... Reserve a Room .

Me at Casa Albertina

Breakfast with Nicoletta

Summer 1986

BUCA di BACCO .... Positano

View From a Room

HOTEL BUCA di BACCO

HOTEL BUCA di BACCO ... Via Rama Teglia 4 ... Positano, Italy ... tel. 39 081 1892 2289 Click to Book a Room at Buca di Bacco

....

Le SIRENUSE

Info & Reservations

The POOL

Le SIRENUSE

A Room at Le Sirenuse

BOOK IT

ARE YOU COMING From ROME ?

ROME to The AMALFI COAST

PRIVATE LUXURY TRANSPORT

"I LOVE POSITANO"

TEE SHIRT

View From Terrace Bar at Le Sirenuse

Le SIRENUSE HOTEL ... Via C. Colombo 30 , Positano, Italy .. tel. 39 0862 060556

CLICK HERE to Book a Room at Le SIRENUSE HOTEL

View from the SAN PIETRO

One of The Worlds Most Renowned Hotels

Stay Here

For The DREAM VACATION of a LIFETIME

One of The SAN PIETRO'S FABULOUS Rooms

Your Own Private Balcony

Book It

GROUP & PRIVATE TOURS

SORRENTO CAPRI POSITANO POMPEII The AMALFI COASTS - BUS TOURS

WINE TASTING LUCNHES - PIZZA & ITALIAN FOOD COOKING CLASSES

NAPLES - SORRENTO - The AMALFI COAST & CAPRI

THERE'S SOMETHING FOR EVERYONE !!!

INFO & RESERVATIONS

SUNDAY SAUCE

CLICK

Find Your Room

FLY with EXPEDIA

FLIGHTS - GREAT RATES HERE !

HOTEL ART PASITEA

View from the Terrazzo at Hotel Art PasItea

POSITANO

Lounge at HOTEL ART PASITEA

Free Wifi, Free Breakfast, Beautiful Views, affordable Prices ...

HOTEL ART PASITEA .... Via Pasitea 207, Positano, Italy

FIND a Room

HOTEL DIMORA FORNILLO

View from the Terrazzo at Hotel Dimora Fornillo

POSITANO

A Room with a VIEW

Hotel Dimora Fornillo

HOTEL DIMORA FORNILLO ... Via Fornillo 27 , POSITANO

About 200 Steps up to the Hotel from the Beach and Center of town. AC Free Wifi ...

Free BREAKFAST Reserve a Room

VILLA MARIA ANTONIETTA

View From VILLA MARIA ANTONIETTA

If You're on a Budget, Villa Maria Antonietta is on of The Best Options in Town ...

Posiitano has to be one of the hardest place in the World to find a hotel room, and in the Budget Category, almost but not Impossible. Villa Maria Antonietta is one of your best options if you want to pay less than $150 US Dollars a night. It's almost impossible finding a room here in the high season (April to Mid October). You have a much better chance getting a room here in the off-season when you can get a room for about $96 a night (US Dollars).

I first stayed here in the Summer of 1985, and was recommended this place by the late Poet RENE RICARD. At the time I paid $40 a night, so considering the way things have skyrocketed here in Positano, that you can get a room for about double the price in 2018, that's pretty reasonable.

The accommodations are basic, but most important, they are clean, the location is Fantastic, you are in Positano and it's relatively Cheap.

If you want to stay in in Summer, Book Far in Advance !!!

Just 1,900 Feet from the Main Beach and Marina to catch Boats (Ferries) coming and going to Positano.

VILLA MARIA ANTONIETTA ... Via C. Colombo 41 , POSITANO , ITALY

ROME to POSITANO The AMALFI COAST

PRIVATE DOOR to DOOR TRANSPORTATION

NAPLES AIRPORT to The AMALFI COAST

GET INFO - RESERVATIONS

CLICK HERE

HOTEL CONCA D' ORO

Hotel Conca D' Oro

Positano

View From Balcony

HOTEL CONCA D' ORO

POSITANO

Afforadable with Average Room Rate of $145 a Night US Dollars

150 Steps Up, about a 15 Minute Walk to The Main Beach

HOTEL CONCA D' ORO .... Via Boscariello 16 , POSITANO , ITALY Info

Find Your HOTELS

TIPS on GETTING a ROOM in POSITANO and The AMALFI COAST

Positano has to be without question one of the hardest places in the World for the Budget minded to get a hotel room. There are not many options, as most hotels, the prices are astronomical priced. Seriously! This being said, it's not impossible and there are some options available.

We have Compiled a List of Several Affordable (Cheapest Hotel Rooms in POSITANO) Options for the Budget Minded. It wasn't easy, but we did it.

It goes without sayint that's it's markedly more dificult to find a reasonably priced room here during the high season which runs from mid April to mid September, with mid May to the first weel of Septemeber being super busy.

This all being said, if it's possible for you to go in October or April, these two months might be your best possible option. If you have plenty of cash and can afford to pay $300 or more a night for a hotel room, then you won't have as much as a problem.

The other alternative to see Positano if you want to go during the High Season, is to stay in another town like, Paiano right next door to Positano, or Minori, Sorrento or other town near by, and take a bus or Boat to visit Positano, have a nice lunch and do some sightseeing.

Good Luck!

POSITANO The AMALFI COAST

COOKBOOK & TRAVEL

AMAZON.com

POSITANO - ROLLING STONES

EXCLUSIVE T-SHIRT

At BUCA di BACCO

Positano , Italy Yes a Wonderful Ristorante Amazing View Great Food Excellet Service ... This Hotel and Restaurant is a mainstay of the hugely popular town of Positano on the Amalfi Coast of Italy. Everything about the place is First Class, the hotel of course , the restaurant and a friendly professional staff of waiter, BBs, host, Chef, cooks, and all who work at this establishment. I've eaten here numerous times since 1985, and it's always been a great experience including my latest trip this past May with my cousin Tony. We went for lunch, this was my cousin Tony's first time, and he loved as I always have. I think I created a Monster when my cousin Tony said let's get a bottle of Champagne and a suggested we might get a good quality Italian Sparkling Wine. A few days before we were at Lo Smeraldino Ristorante right on the water in Amalfi. I ordered the Ferrari "Perle" Brut 2007. It was wonderful and Tony was hooked, he loved it, and wanted to get it at almost every restaurant we went to for the rest of the trip. Now back to Buco di Bacco. Tony scanned the Wine List at Buco, he found the Ferrari "Perle" and ordered another bottle (Vintage 2010). We started drinking it and as with the 5 or so bottles of this wine we had on the trip, it was excellent and we thoroughly enjoyed. Now when it came to ordering, for Antipasto we got an order of Melanzane Parmigiano (Eggplant Parm) and some grilled vegetables. Now, though we both love eating Seafood when down on the Amalfi Coast, when we saw Meatballs (Polpette) on the menu, we both ordered some. I ordered a plate of Spaghetti Meatballs while Tony ordered just Meatballs minus any pasta.

The BAR at BUCO Di BACCO

The service as usual was excellent, it was a absolutely gorgeous day in Positano and we were both a couple of Happy Campers outside on the lower Terrazzo of Buca Di Bacco. We both commented on how relaxing and peaceful it felt sitting there on the deck and we both sat back and thoroughly enjoyed the whole experience and good fortune to having lunch there at such a nice restaurant in the beautiful town of Positano n the Amalfi Coast in Italy. Yes, we knew we were lucky and we were most certainly grateful to be sharing such a memorable meal together, two Italian-American cousins in Italy in Positano, The Amalfi Coast. Basta !

The WINE LIST

BUCA Di BACCO

Since 1916

POSITANO

PESCE MISTI di Mare

BUCO di BACCO

POSITANO ... I won't give you the address, as you can't miss it. The Hotel and Ristorante BUCA di BACCO is front and center, right at the main beach in the center of town in Positano. If by some insane reason you have a problem finding it, just ask, it's right down near the water. telephone : 39 081 837 0723

PS ... If you can Afford It? The Hotel is Wonderful.

Da VINCENZO

A Great View of POSITANO from a outdoor table at Da VINCENZO

That's the terrazzo of Caffe Positano where all the people are sitting outside, which if you started going to Positano long ago, you may know that spot as the old BAR DeMARTINO, one of my favorite places ever in Positano, but sadly no longer there. Anyway, this is a spectacular spot to get an Aperitivo, have lunch or dinner, and just enjoy the moment and the beauty before you, and just how "Lucky" you are to be in this Gorgeous Place, known as Positano.

Enjoy!

Italian Cookbook Author (Me)

Daniel Bellino Zwicke, Enjoying Lunch

at Da VINCENZO

Been Going there Since 1985

Positano

Yes, I started going to Da Vincenzo way back in 1985. Ever Since my first trip to the lovely little Seaside Town on The Amalfi Coast, that was yet to be discover by the masses all around the World. Yes, there were people who had heard about this gorgeous place, but not nearly as many as do now. Yes, Positano for the most part was still relatively un-known back then. That's before Marisa Tomei and Robert Downey Jr. made the movie ONLY YOU that brought the town to the attention of so many more Millions of people then had ever even heard of the palce before. Anyway Cei la Vie.

Now back to Rene Ricard and myself and how I discovered and went to Da Vincenzo way back in the Summer of 1985 (Bar DeMartino also). It was just a few days befor my long awaited first trip to Italy, Spain, and the South of France when as I waas walking down 2nd Avenue one night I ran into my friend Alma who was with the Poet RENE RICARD. We were all chatting on the street when I emntioned my trip. When I said I was going to Rome, Venice, and positano, Rene got quite excited and told me the best places to go to in Rome, Venice and Positano. So besides all the info Rene gave me on Rome and Venice, he told me all about Positano and where to stay and where to eat which included going to Da Vincenzo where Rene told me I'd get the Best Plate of SPAGHETTI VONGOLE that Id' ever have in my entire life.

La CAMBUSA

La CAMBUSA

View From a Table at La CAMBUSA

La CAMBUSA ... Piazza A. Vespucci / Spiaggi Grande POSITANO ... tel # 39 089 812051

.

Linguine Frutta di Mare , La CAMBUSA

La CAMBUSA

PIAZZA A. VESPUCCI

POSITANO

La CAMBUSA

Out of most of the places we went in Positano this was easily best. They are so friendly and the food was perfect while overlooking the beach. Our first night they were about to close and stayed open for us to get a light bite and a great bottle of wine and we told them we would be back and they didn’t not disappoint. The seafood pasta was amazing and once again the staff was accommodating. I couldn’t recommend this place more. Enjoy Positano and really get to know the people because it’s a great place.

Le PERGOLA

La CAMBUSA

La CAMBUSA and The Piazza Amerigo Vespucci

POSITANO

LATTERIA "Alimentari" ... Via Pasitea , POSITANO

LATTERRIA

"Some of The BEST FOOD in All of POSITANO"

FRITTATA FORMAGGI ARANCINI PANINI MELANZANE SALUMI e FRUTTA

The Selection at "LATTERIA" is AMAZING

And You Can Take it out and Eat on Their Lovely Little Terrazzo

"I Did"

The Terrazzo at "LATTERIA ALIMENTARI"

We just lucked out and stumbled into this place for sandwiches while we waited for check in time at our hotel. We took them down to the beach and ate them on benches. Several people came up and asked where we got them! They were delicious and SO reasonably priced. Fantastic! .

The GIRLS at Latteria Positano

. .

Eat out on The Terrace or Take Out to Your Hotel Room or Apartment

or for Your BEACH LUNCH

They've got everything you need : Water, Wine, Sandwiches, Fruit, Rice Balls, Cheese, Salami, Eggplant Parmigiano, Frittata, Olives, Sweets, everything. .

Daily Specials at LATTERIA POSITANO

DELIKATESSAN

Delikatessan

Yes another deli (Salumeria). Believe it or not, Salumerias / Rosticerias have some of the best food in almost every city in Italy, and so is the case in Positano with Latteria Deli and here at Delikatessen. We decided to grab some food to take back some food to enjoy on our balcony. The food was of great quality and very reasonably priced. We bought some Pasta, Panini, and Eggplant, Arancini (Rice Balls) . Everything was super tasty. They make greay Sandwiches (Panini) that a great to take along with some Fruit and Arancini for an awesome Beach Lunch. If you are staying in Positano for a while and don't want to eat out all the time then this is a great option. They have a great wine selection if you like to do as we do and keep a bottle or two back at our room , as well as fruit and bottled water which you always need.

In The KITCHEN at DELIKATESSEN

POSITANO

Look at This Awesome Panino

Eggplant, Salami, Mozzarella, Peppers

One of the Girls at DELICATESSEN

POSITANO

DEICATESSEN .... Via Mulini 5 , POSITANO .

The BEACHES

View from Beach Club La SCOGLERE

at Music on The Rocks

POSITANO

"My own personal Favorite Beach in Positano"

ITALY

Arienzo Beach

POSITANO

Spiaggi Grande

The Main Beach of Positano

Fornillo Beach is a Great Spot with Several Nice Bars and Restaurants

POSITANO

3D BEACH MAP

of POSITANO

The AMALFI COAST

The Boat to Da ALDOLFO

POSITANO

at LAURITO BEACH

ITALY

Map of Positano and its Beaches

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

AMAZON.com

GOING to SICILY

FILMS - POSITANO - CAPRI - RAVELLO - AMALFI COAST

PIZZA

The BEACHES of POSITANO

CAPRI ISCHIA NAPOLI

Author Daniel Bellino Zwicke

FLY With EXPEDIA !

THINGS to DO ALL OVER ITALY !!!

GET YOUR GUIDE !

I Miss BLIMPIES

2023-08-24T11:24:00.004-07:00

BLIMPIES

I"I MISS YOU GUYS"

I MISS The SUBS

"I Miss BLIMPIE'S" Yes I do. I first discovered Blimpie's when I was a teenager growing up in 1970s New Jersey, Blimpie's made tasty Sub Sandwiches that were quite affordable. They had a wide selection of Sandwiches to choose from, but my favorite and just about only way to go was with a Blimpie Best or similar Italian-Style Combo Sandwich that was made with Ham, Salami, and Provolone Cheese, and topped with shredded Lettuce, Onions, and sliced Tomatoes, dressed with Oil & Vinegar and seasoned with Salt, Pepper, and dried Oregano. The Sandwiches always pleased. They were very consitent, the Sandwiches always tasted the same, which is a good thing, because you always knew what you were getting. You oredered the sandwich you liked, and alwasys tasted the same., and that's not easy to do. Well they didn't have to cook anything, so it was pretty simple. The Bread, Meat Products, and Cheese were always the exact same on any Sandwich you ordered. The only way they could possibly screw up was with the seasonings of Salt, Pepper, Oil & Vinegar, and Oregano. But the empoyees were well versed and they usually did a good job. I never any complaints. I always loved my sandwiches, and was never disappointed. Not once. I nver really thought about it before, but now as I'm writing this little piece I do realized just how Good Blimpie's and their Tasty Sandwiches were. They were Pretty Amazing, come to think of it. I did about. I went, oredered my Sandwich, ate it, enjoyed it, and left, until the next time I had a craving for one, and I did at least once a month or more for years, until the Blimpie that I used to go on 4th Avenue and 13th Street closed, and I couldn't get a Blimpie Sandwich anymore. A sad day it was. I miss them, and I can't stand SUBWAY, I think they SUCK. Their sandwiches are of low quality, and I;d rather have a Blimpie, but I can't. Such is Life. It can be cruel at times. And the fact I can't eat a Blimpie Sandwich anymore, I'd say is a bit sad, but what can I do? Reminisce, that's about all I can do.

Basta !!!

DBZ

As if it were an old, reclusive celebrity, a coworker asked, "Does Blimpie's still exist?" Yes, yes, Blimpie is still alive and, presumably, well. At the very least, there are still plenty in NYC. While we associate the sandwich franchise with 1990s strip malls, did you know one of the first shops opened here in the 1960s? Here it is, your short and probably totally unnecessary history of Blimpie.

First of all, Blimpie is called that because one of the founders, Tony Conza, didn't like the sounds of "subs." Conza, along Peter DeCarlo and Angelo Bandassare, opened their first shop in Hoboken in 1964, and apparently people in the area weren't familiar with the term "hoagie," so that was out, too. As the legend goes, Conza found "blimpie" while flipping through a dictionary, and felt it was appropriate.

AMERICA'S FAVORITE GOODS

BURGERS TACOS SANDWICHES

SOUP STEAKS MEATLAOF CHILI

PRIZE WINNING BBQ SAUCE

AND a WHOLE LOT MORE

The BADASS COOKBOOK

AMAZON.com

"BLIMPIE" - A BRIEF HISTORY

Blimpie began its journey on the Jersey side of the Hudson River when 3 high school pals teamed up after graduation to develop it with $2,500 in funding, They opened the first Blimpie at the corner of Seventh and Washington Streets in Hoboken, N.J., according to NJ.com.

The year was 1964, and Blimpie didn't want to sound like just another submarine sandwich company — a factor that factored into its name. Scouring a dictionary, Blimpie's young brain trust was quickly drawn to the word '"blimp" and the accompanying picture that they felt resembled the bread of a submarine sandwich (per QSR).

The ship-to-sub comparison was apt enough for founders Tony Conza, Peter DeCarlo, and Angelo Baldassare, who approved a name that would see the company long past its first location. That being said, Blimpie's first sandwich shop no longer exists.

Blimpie's ideological foundation was first laid out during a party conversation between founders Tony Conza, Peter DeCarlo, and Angelo Baldassare in Jersey City, N.J. According to the New York Times, the atmosphere and accompanying drinks catalyzed a brainstorm of business ideas. Unsure of what kind of venture to start, the future Blimpie founders tossed around concepts until they eventually settled on the idea of a sandwich shop.

Blimpie's belief that this concept could work was backed by the success of Mike's Submarines in Point Pleasant, N.J., a place that was typically bursting with patronage. Intrigued by its popularity, Blimpie's founders performed some culinary espionage by eating some of Mike's Subs. Impressed by what they ate, they opened their own sandwich shop in a similar vein. Mimicking their mentor proved a sage choice, as both sandwich chains still exist today. There is one exception, though — Mike's Submarines is now known as Jersey Mike's.

Long before "move fast and break things" became a popular startup motto, Blimpie was stirring up dust and drywall in the 1960s. Aggressively gunning for expansion, the founders of Blimpie exploded their base readily. By 1967, they had successfully expanded into Manhattan, with 10 Blimpies already churning out hoagie-style Subs.

Four of these franchises were owned by founders Tony Conza and Peter DeCarlo, and although it may not sound like much in our age of easy venture capital, running 4 Blimpies back then proved more than Conza and DeCarlo could handle.

Unable to keep lightning in the bottle without a formal business education, Conza and DeCarlo were flying by the seat of their pants. Per the New York Times, Conza and DeCarlo "admitted they weren't skilled businessmen." As it turned out, they were "incautious about the costs of goods and employee salaries."

Conza and DeCarlo would bend but would not fold, selling all 4 Blimpies they personally owned. They shifted their focus on building back Blimpie's bottom line through franchising.

In 1976 BLIMPIE SPLIT Into TWO COMPANIES

It's tough to keep even the best teams together, and the Blimpie crew was no exception. Citing a difference in opinion, as DeCarlo wanted to keep Blimpie East Coast and Conza wanted to expand southward, the original founders decided to reform Blimpie into 2 distinct companies under the same trademark.

It was decided DeCarlo would run Blimpie Metropolitan and retain control of the majority of Blimpie's New York, New Jersey, and East Coast locations. Conza would head the original company, but renamed it International Blimpie Corporation while crafting a new imprint. Conza relished the opportunity and quickly franchised Blimpies "wherever there was interest," according to the New York Times. Conza would eventually admit the error of his ways, and over the years, many of those locations damaged the brand before closing down. They allegedly drove customers up the wall with filthy bathrooms and discordant employees.

Blimpie went public in 1983

In the blur of Blimpie's forced growth throughout the 70s and 80s, they also sought public investment. Blimpie's rise was rapid, but stores were closing rapidly as well (via Reference for Business). It's clear the underwriter held reservations, as Blimpie's initial public offering debuted at 90 cents per share — an unpromising number, even when adjusted for inflation. It served as a flashing indicator that the 80s would bring turbulent times for this blimp-inspired brand.

Blimpie's aggressive expansion also resulted in marks against sanitation. Founder Tony Conza's loose approach to franchising led to undisciplined franchisees and resulted in a massive identity crisis for the Blimpie brand. According to the New York Times, Blimpie had such "renegade owners" who flouted their business formula that some bad actors even sold Chinese food and pizza. However, there was a silver lining — these maverick moves were also a cry for help, begging Blimpie to expand its menu. It became an idea it pursued in the following decade.

If you've ever wondered why Subway is so enormous, a big part of that may be Blimpie's decision to pump the brakes on its best product in the 1980s: the sub sandwich.

As Subway made moves in the submarine sandwich sector, Blimpie pivoted toward a sit-down restaurant idea that became the Border Cafe (via the New York Times). It was a short-lived endeavor that hemorrhaged funds shortly after striking ground in Manhattan. Although Border Cafe's initial numbers were promising, not even former New York Yankee great Dave Winfield could save them as a partial owner (via Reference for Business). However, that was the small problem. The big problem? Blimpie gave Subway an inch and it took a mile. It padded a sandwich-selling lead that only grew wider and would never again be threatened by Blimpie.

If you've ever wondered why Subway is so enormous, a big part of that may be Blimpie's decision to pump the brakes on its best product in the 1980s: the sub sandwich.

THE HIGH COST OF FOOD AND HAIRCUTS IN NEW YORK CITY

2023-03-27T15:45:00.005-07:00

"MY FAVORITE DUMPLING"

CLOSED !!!

"BUMMER" !!!

C & L DUMPLING HOUSE has Closed

Just read on Eater that the C & L Dumpling House closed. "Bummer" I loved that place. went there numerous times over the years. I usually went when I'd get my haircut at the Chinese Hair Salon around the block on Eldridge Street (just $5). I'd get my haircut, only $5, plus a $5 tip, then I'd scoot over to C& L for some dinner, 2 orders of Dumplings for just $2. What a deal? Yes, I'd get a haircut and dinner for just $14, including the $5 tip. There was a cool little Bar - Restaurant on Stanton Street that was serving Aperol Spritz's during Happy Hour for just $5 each, so for a while, I'd get my haircut, dinner (Pork Dumplings) and an Aperol Spritz, all for just $20 ... "Wow, what a Deal?" It certainly was. And that was just 3 short years a go, before the Covid 19 Pandemic that hit in March of 2020 ... Another bummer. Majorly. Anyway, adly for me, the place I got the haircut is gone, and I go to another place near by, but they charge $15. Not bad, but quite a difference from just $5, and $10 total for haircut and tip at the old place, but $20 with the tip at the new place. Double the price. It wouldn't be bad, if I could go and get 2 orders of Dumplings for $3 (went up to $1.50), and even though the total price of my haircut with tip in Chinatown is now $20, if I could still get those tasty Pork Dumplings at C&L, a total price of $23 for my haircut in dinner, still, it wouldn't be bad. But no, now they tell me that my favorite dumpling joint, C&L Dumpling House has closed? "Bummer" ? Big Time ! Well, what the Hell can I do? Not much.

My last two haircuts, I got at a place on East 28th Street. I go when I have a doctors visit at Bellevue Hospital. It's $22, plus a $5 tip, for a total of $27. Not the bargain of $10 I was paying 3 years ago, but, that's life. Things change. And change they have, especially inflation. Almost everything has gone up. My groceries are costing me, and everyone else I guess, 25% more or so, than 3 years ago, before the Pandemic hit. Now instead of getting my haircut and going out for a cheap but tasty dinner, I just get my haircut, and go home and make dinner, or lunch, whatever the case may be at the time I get my haircut, in the afternoon, or early evening. Now I can't get a haircut, dinner, and an Aperol Spritz, all for just a Twenty Dollar Bill. Boy, were those the days? And it's not a long time ago. It's just 3 years.

Well, such is life. Things can be worse. We can be in a war zone, like the poor people in Syria and Ukraine. We're not. Though things aren't quite as good as they were 3 years a ago, (Americans) we still have a lot to be grateful for, and things are quite bad in those two countries, and all over the World. We've got it good, and believe me, I am very grateful. So don't think I was complaining about my hair salon, and the dumpling house closing. I'm not. "Well, maybe just a little." But I'm stating facts, plain and simple/ Those are the facts. Anyway, since the price of just about everything is going up, and if you don't have a lot of money, and you're on a budget, there are always things you can do to save money, and one of the best ways to do that, is not to go out to eat too much, and to cook and eat most of your meals at home, or brown-bag it when you go to work, make a sandwich, and bring a banana or two, and a bit of sweets if you crave them, when you go to work most days. Don't piss your money away eating out, eat at home and brown-bag it to work.

And if you want to cook at home, and you need a little guidance, the books below. The Badass Cookbook and Got Any Kahlua, are both designed with the novice cook in mind. Both books have lots of great easy to cook recipes and helpful hints on cooking to save both time and money. So pick up one today, and "Cook & Save Money" just like I do.

Good Luck, and all the best to you.

Basta !

DBZ

GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

The COLLECTED RECIPES of The DUDE

AMAZON.com

AMERICA'S FAVORITE FOODS

And SECRET RECIPES

COOK & SAVE

AMAZON.com

I Want My Omega Swatch Moon Watch Speedmaster

2022-03-28T09:16:00.001-07:00

The OMEGA / SWATCH "Speedmaster"

MOON WATCH

" I Want Mine"

Damn, I watch my watch! The new Omega / Swatch "Speedmaster' Moon Watch,

"I want one" !!! Damn I missed out of the first batch. Was reading my morning Google News Feed and a story popped up from a piece by Bloomberg on the new Omega Moon Swatch Watch and the frenzy it has caused at Swatcg strores around the WOrld, from : Hong Kong to New York, Amsterdam to Melbourne, Tokyo, Geneva, Switzerland and beyond. They came out Saturday March 26th 2002, and Sold Out in no time flat. Damn! "I want one" !!! I read the story, and quckly called the Swatch Store on Broadway and Bleecker, but there was no answer, just a voice message. So after I had my Breakfas, took a show and got dress, I ran over to the Broadway Swatch Store. Wehn I was across the street from the store on the west side of Broadway at Bleecker Street, I could see a standard white piece of paper taped to the door on each side windows, and without reading it, I figure the inevitable, that the Watch was Sold Out. Sure enough my hunch was correct, when I crossed the street, and walked up to the store, and was able to read the sign, it read Moon Watch Sold Out. "Shit" !!! I want my damn watch.

Oh well, I guess I'll have to wait. I called the other Manhattan Swatch Stores, and they're all Sold Out as well. "No Omega Swatch Moon Watches in New York" Damn! So when I went over to my usual morning Coffee spot at the Marton Hotel on West 8th Street, I got my coffee, hopped on my laptop and went straight to the Swatch website. Sold Out. Can't get one.

I figured that a bunch of wheeler-dealers already bought a bunch of these watches and would be selling them for insane prices on Ebay and the secondary market. Sure enough, when I Googled the watch, there are now Swatch / Omega "Speedmaster" Moon Watches posted on Ebay for $5,000. $7,000 and more. "Insane." I wonder if anybody is foolish enough to pay theses prices. I regular Omega "Speedmaster" Moon Waych sells for about $7,000, and Swatch / Omega has said that this watch is not a limited edition. They will be making, and selling a lot more of them. Probably millions of these watches will be sold eventually, so it's likely they will never come near being valued at $5,000 to $7,000 ... Never ever.

Anyway, I was quite disappointed at not being able to het my Omega / Swatch Moon Watch today, but eventually I will. Well at least I have my gorgeous Bulova Automatic "Oceanographer" Dive Watch that I got, just a couple weeks ago. It's a beautiful watch, and I''l have to happy with that, and all my others, until the day comes that I'm a proud owner of my very own Omega / Swatch Moon Watch.

So until then? "Hasta la Vista Babee" !!!

.... Daniel Bellino Zwicke

OMEGA / SWATCH

"SPEEDMASTER"

Moon Watch

$260

Get (almost) real with this steel grey watch finished with a black VELCRO© strap. All hands and the tachymeter scale are in white, just like the original Moonwatch.

All dials carry the OMEGA X SWATCH branding, as well as the iconic Speedmaster logo and the new MoonSwatch logo. The glass construction, the “hidden” S integrated in the center of the crystal, the fine and sophisticated circular pattern on the dial outer ring and the subdials, the sharp and smooth lugs construction, the iconic “dot over 90” detail on the tachymeter scaled bezel, and of course the unique Bioceramic touch are common to all models and stand for passionate love for details. All hours, minutes, chronograph seconds hands and hour markers sport superluminova for a perfect glow in the dark.

The launch of the Bioceramic MoonSwatch Collection is an incredible success that exceeded all expectations.

We would therefore like to remind you that there will be watches available in the selected Swatch Stores in the coming weeks as it is not a limited edition.
For the moment, we have to update the purchase limit to one watch per person until further notice. We will revert back to two watches per person as soon as possible.

#MoonSwatch

POSITANO The AMALFI COAST

ITALY TRAVEL GUIDE / COOKBOOK

AMAZON.com

CRAZY PRICES on Ebay

$1,449.95

Ebay

$9,39.17

On EBAY

Lets Go Saint Peters Basketball Jersey City NJ

2022-03-26T08:17:00.001-07:00

The PEACOKS Make The ELITE 8

On to The ROUND of 8

St PETER'S TEAM CELEBRATES Another WIN

At The NCAA BASKETABLL TOURNAMENT

The Saint Peter’s Peacocks seized the front and back pages of the New York Post on Saturday, a day removed from advancing to the Elite Eight at the NCAA men’s basketball tournament.

The Post’s front page features Peacocks players KC Ndefo and Jaylen Murray embracing Saint Peter’s victory against Purdue.

There was one final prayer for Purdue Boilermakers but, let’s be honest: the invaders from the Big Ten weren’t about to receive any celestial intervention. Not this night. Not this game. Not against the Saint Peter’s Peacocks.

Not on National Peacock Day.

(Is that really a thing? On this night, anyway, it was really a thing.)

No. Jaden Ivey’s shot from about 10 feet beyond the top of the key might’ve looked good on TV. It might’ve looked good to certain segments of Wells Fargo Center in Philadelphia, especially since it wasn’t just Saint Peter’s diehards who were on their feet, trying to shout the ball wide, or short, but also the folks in the building wearing UCLA and North Carolina gear.

(And it wasn’t just because all shades of blue stick together.)

It never had a shot. It bounded harmlessly away. The buzzer groaned and the roar inside Wells Fargo Center rose. It was over. It was done. The magical mystery tour for Saint Peters’ would last at least another two days. The evidence overhead, frozen on the scoreboard, will stand forever.

The Saint Peter’s Peacocks celebrated its win over Purdue in front of thousands of people at Wells Fargo Center on Friday night.

As the on-court festivities subsided, the Peacocks made their way to the locker room for the second round of celebrations — a more private one. Players broke out their phones to capture the historic moment as music blared throughout the room.

The Peacocks are on to the Elite Eight.

New Jersey pride runs deep through the local universities. Following Saint Peter’s win Friday night, schools across the Garden State acknowledged the No. 15-seed Peacocks and their remarkable run at the NCAA men’s basketball tournament.

The "JET'S WISH The PEACOCKS The BEST"

NY JET'S on Twitter

PHILADELPHIA, Pennsylvania

Friday March 25th 2022

The St. PETER'S "PEACOCKS"

Of JERSEY CITY, New Jersey

Defeat PURDUE 67 to 64

In The SWEET 16

And Move on to the ELITE 8

ROUND of 8

For their 10th WIN in a ROW

TONY SOPRANO

"STUGOTS"

GABAGOOL - TEE SHIRT

"SATRIALE'S"

SOPRANO PORK STORE

TEE SHIRT

SAUAGES - GABAGOOL - STEAKS

ITALIAN SANDWICHES

Great 60s 70s Music Kills The Shitty Music of Todays 21st Century Garbage

2022-01-24T11:25:00.005-08:00

Is OLD MUSIC KILLING NEW MUSIC ?

"LET'S HOPE SO. NEW MUSIC SUCKS" !!!

"Because Current Day Music Sucks"

The BEATLES

The following is an article by Ted Gioia, titled Is Old Music Killing New Music, and article published in The Atlantic. And with a rebuttal by music lover, author Daniel B. Zwicke.

From The ATLANTIC

by Ted Gioia

TG :

Old songs now represent 70 percent of the U.S. music market, according to the latest numbers from MRC Data, a music-analytics firm. Those who make a living from new music—especially that endangered species known as the working musician—should look at these figures with fear and trembling. But the news gets worse: The new-music market is actually shrinking. All the growth in the market is coming from old songs.

Rebuttal by Daniel Zwicke

DZ .. This is because New Music SUCKS, and the music of the past is Superior to the so-called new Music plain and simple. I even have a hard time even calling the garbage that they (so-called musical artists) music. The so-called new music of the past 20- 25 years or so is so horrible, it really mistifies me. This garbage they have been putting out, is usually devoide of rythym and melody, and usually lacks any sort of structure. The stuff is Flat, and doesn't have the multi layers of music that so much of the fabulous recordings of the 1960s, 70s and even into the 1980s had.

I just don't get it? How so much wonderful music was produced in the R&B, Rock N' Roll, Pop, and Vocalists Genres in the 60 and 70s, with thousands of wonderful recording, and then all of a sudden, great music died. it disappeared, and all we were left with is Shitty Rap Hip Hop Crap, so-called Alternative Rock, and painfully mediocre solo artist like Justin Timberlake.

Alternative Rock? This one makes me laugh. Alternative to what? Great Rock? Yes I beleive so, because this so-called alternative Rock is so shitty, flat, devoid of structure and any sort of ryrhrm or melody what-so-ever like Hip Hop, it just plain" SUCKS!"

The 200 most popular new tracks now regularly account for less than 5 percent of total streams. That rate was twice as high just three years ago. The mix of songs actually purchased by consumers is even more tilted toward older music. The current list of most-downloaded tracks on iTunes is filled with the names of bands from the previous century, such as Creedence Clearwater Revival and The Police.

DZ : Again, this is because current day music Sucks!

TG :

I encountered this phenomenon myself recently at a retail store, where the youngster at the cash register was singing along with Sting on “Message in a Bottle” (a hit from 1979) as it blasted on the radio. A few days earlier, I had a similar experience at a local diner, where the entire staff was under 30 but every song was more than 40 years old. I asked my server: “Why are you playing this old music?” She looked at me in surprise before answering: “Oh, I like these songs.”

DZ : Because the older music is great, and superior to the Shit they (current music industry persons) have been putting out for the past 20 years.

TG :

Never before in history have new tracks attained hit status while generating so little cultural impact. In fact, the audience seems to be embracing the hits of decades past instead. Success was always short-lived in the music business, but now even new songs that become bona fide hits can pass unnoticed by much of the population.

DZ : What is Bonafide? They are not Bonafide hits, they are garbage, that become hits, simply as a result of the people who support them have such Horrible Taste in Music, simple as that.

TG :

Only songs released in the past 18 months get classified as “new” in the MRC database, so people could conceivably be listening to a lot of two-year-old songs, rather than 60-year-old ones. But I doubt these old playlists consist of songs from the year before last. Even if they did, that fact would still represent a repudiation of the pop-culture industry, which is almost entirely focused on what’s happening right now.

DZ " What is happening right now, and for the past 20 years is that the music industry consist of un-talented artist like Kanye West, Justin Timberlake, etc., most Rap artist, and just about all of the so-called Alternative rockers that produce horrible shitty music. Their are practically no artist, in this day and age capable of producing anything great, like hundreds of talented Rock, Pop, Solo, and R&B artist of the 60s and 70s. Artist like : Frank Sinatra, Diana Ross, Marvin Gaye, Stevie Wonder, The Beatles, Barbara Streisand, and so many others. The list is long. There were thousands of wonderful songs recorded in the 60s and 70s. Thank God for that, as we enjoyed those great songs then, and thanks to recordings we can enjoy them now, and not have to listen to the Shit Music of the past 20 years. Simple as that.

TG :

Every week I hear from hundreds of publicists, record labels, band managers, and other professionals who want to hype the newest new thing. Their livelihoods depend on it. The entire business model of the music industry is built on promoting new songs. As a music writer, I’m expected to do the same, as are radio stations, retailers, DJs, nightclub owners, editors, playlist curators, and everyone else with skin in the game. Yet all the evidence indicates that few listeners are paying attention.

DZ : "Hello, record labels, publicists, band managers, and other so-called music professionals?" Try making some good music, instead of the garbage you make now and for the past 20 years. Try to train musicians to become great singers, song writers and muscicians like : Eric Clapton, Carol King, Paul McCartney, Jimmy Page, Keith Richards, Mick Jagger, Marvin Gaye, Joe Perry, Barbara Streisand, Frank Sinatra, Dean Martin, and Smokey Robinson, to name but a few of the hundreds of great musical talents of the 60s and 70s, and then maybe, once again you can start producing real music again. Music that sounds pleasant, has melody, ryhme, reason, and rythym, and sounds great, like the great R&B, Pop, Rock, and Vocals of years past.

TG :

Consider the recent reaction when the Grammy Awards were postponed. Perhaps I should say the lack of reaction, because the cultural response was little more than a yawn. I follow thousands of music professionals on social media, and I didn’t encounter a single expression of annoyance or regret that the biggest annual event in new music had been put on hold. That’s ominous.

Can you imagine how angry fans would be if the Super Bowl or NBA Finals were delayed? People would riot in the streets. But the Grammy Awards go missing in action, and hardly anyone notices.

DZ : "Geeze are you Kidding Me Man? The Grammys Suck." There is nothing but shitty artist and shitty music. Why would you want to watch a show like that? It Sucks. There might be a few good spots here and there in the show, if you have an artist from the 60s or 70s singing one of there songs. Like if Barbara Streisand was on and sang one of here songs. The Grammy's is horribel. I can remember the last tiem I watched it for about 30 minutes back in 2014, and it was so horribel, because it's a show about music and all the music sucked. Go figure? Not like how great the Granny Shows were back in the 1960s, 70s, and even the 80s, with great musical artists like: The Beatles, Frank Sinatra, Marvin Gaye, Dianna Ross, Streisand, and such. These were great Granny Shows, great musical artist and great music, unlike today with shitty talentless so-called musicians and horrible shitty music, makes for a Shitty Grammys Show, plian and simple.

TG:

The declining TV audience for the Grammy show underscores this shift. In 2021, viewership for the ceremony collapsed 53 percent from the previous year—from 18.7 million to 8.8 million. It was the least-watched Grammy broadcast of all time. Even the core audience for new music couldn’t be bothered—about 98 percent of people ages 18 to 49 had something better to do than watch the biggest music celebration of the year.

A decade ago, 40 million people watched the Grammy Awards. That’s a meaningful audience, but now the devoted fans of this event are starting to resemble a tiny subculture. More people pay attention to streams of video games on Twitch (which now gets 30 million daily visitors) or the latest reality-TV show. In fact, musicians would probably do better getting placement in Fortnite than signing a record deal in 2022. At least they would have access to a growing demographic.

TG :

Some would like to believe that this trend is just a short-term blip, perhaps caused by the pandemic. When clubs open up again, and DJs start spinning new records at parties, the world will return to normal, or so we’re told. The hottest songs will again be the newest songs. I’m not so optimistic.

Read: Why aren’t there more women working in audio?

A series of unfortunate events are conspiring to marginalize new music. The pandemic is one of these ugly facts, but hardly the only contributor to the growing crisis.

DZ : Let's face it. The factors are that there are no talented musical acts anymore. The so-called musical artist are devoid of tatlent, and their so-called music is awful.

TG "

Consider these other trends:

The leading area of investment in the music business is old songs. Investment firms are getting into bidding wars to buy publishing catalogs from aging rock and pop stars.

DZ : Because the music is great, and the musical artist from past are superior to today.

TG :

The song catalogs in most demand are by musicians who are in their 70s or 80s (Bob Dylan, Paul Simon, Bruce Springsteen) or already dead (David Bowie, James Brown).
DZ .... Again, superior artist, and superior music.

TG :

Even major record labels are participating in the rush to old music: Universal Music, Sony Music, Warner Music, and others are buying up publishing catalogs and investing huge sums in old tunes. In a previous time, that money would have been used to launch new artists.

DZ .... It only makes sense to do this. Invest in superior products, not inferior ones like todays ss-called musical artists.

TG :

The best-selling physical format in music is the vinyl LP, which is more than 70 years old. I’ve seen no signs that the record labels are investing in a newer, better alternative—because, here too, old is viewed as superior to new.
DZ ... "Yes it is. So True."
In fact, record labels—once a source of innovation in consumer products—don’t spend any money on research and development to revitalize their business, although every other industry looks to innovation for growth and consumer excitement.
Record stores are caught up in the same time warp. In an earlier era, they aggressively marketed new music, but now they make more money from vinyl reissues and used LPs.

DZ : "Again. Superior Music. 99% of the so-called music of the past 20 to 25 years is horrible. You can't listen to it. Not if you have good taste in music."

Radio stations are contributing to the stagnation, putting fewer new songs into their rotation, or—judging by the offerings on my satellite-radio lineup—completely ignoring new music in favor of old hits.

DZ : "Superior music to present day music."

TG :

When a new song overcomes these obstacles and actually becomes a hit, the risk of copyright lawsuits is greater than ever before. The risks have increased enormously since the “Blurred Lines” jury decision of 2015, and the result is that additional cash gets transferred from today’s musicians to old (or deceased) artists.
Adding to the nightmare, dead musicians are now coming back to life in virtual form—via holograms and “deepfake” music—making it all the harder for young, living artists to compete in the marketplace.

DZ : Because the so-called artist of today do not have any talent. Again, the musical artist of the 60s and 70s are so much better, so far superior to those of today, it isn't even funny. No contest. The artist of today are Horrible. Kanye, Justin Timberlake, Taylor Swift? Please?

TG :

As record labels lose interest in new music, emerging performers desperately search for other ways to get exposure. They hope to place their self-produced tracks on a curated streaming playlist, or license their songs for use in advertising or the closing credits of a TV show. Those options might generate some royalty income, but they do little to build name recognition. You might hear a cool song on a TV commercial, but do you even know the name of the artist? You love your workout playlist at the health club, but how many song titles and band names do you remember? You stream a Spotify new-music playlist in the background while you work, but did you bother to learn who’s singing the songs?

DZ : It's quite simple. Try being talented. Make good music, if you can. Make good music, you'll get noticed. But 98% of the artist of today, have no talented, and are unable to produce great music, the likes of Pop, R&B, and Rock Music of the 60s and 70s ... There's your answer.

TG :

Decades ago, the composer Erik Satie warned of the arrival of “furniture music,” a kind of song that would blend seamlessly into the background of our lives. His vision seems closer to reality than ever.

Some people—especially Baby Boomers—tell me that this decline in the popularity of new music is simply the result of lousy new songs. Music used to be better, or so they say. The old songs had better melodies, more interesting harmonies, and demonstrated genuine musicianship, not just software loops, Auto-Tuned vocals, and regurgitated samples.

DZ .... "Yes, exactly what I've been telling you all. Present day songs and artist are Lousy. Plain and simple. "Music used to be better. Better melodies, more interesting harmonies, and genuine musicianship, not software loops, Auto-Tuned vocals, and sampling." Hello ??? No kidding. a keyword there, Musicanship, that's what the artist of the 60s and 70s had. It's practically non-existant today, other than a handful of artist like Alicia Keys and a few others. So few others, you could probably count on one hand. These are the problems.

TG :

Just take those old records off the shelf

I’ll sit and listen to ’em by myself …

I can understand the frustrations of music lovers who get no satisfaction from current mainstream songs, though they try and they try. I also lament the lack of imagination on many modern hits. But I disagree with my Boomer friends’ larger verdict. I listen to two to three hours of new music every day, and I know that plenty of exceptional young musicians are out there trying to make it. They exist. But the music industry has lost its ability to discover and nurture their talents.

DZ : "I don't think so."

Music-industry bigwigs have plenty of excuses for their inability to discover and adequately promote great new artists. The fear of copyright lawsuits has made many in the industry deathly afraid of listening to unsolicited demo recordings. If you hear a demo today, you might get sued for stealing its melody—or maybe just its rhythmic groove—five years from now. Try mailing a demo to a label or producer, and watch it return unopened.

The people whose livelihood depends on discovering new musical talent face legal risks if they take their job seriously. That’s only one of the deleterious results of the music industry’s overreliance on lawyers and litigation, a hard-ass approach they once hoped would cure all their problems, but now does more harm than good. Everybody suffers in this litigious environment except for the partners at the entertainment-law firms, who enjoy the abundant fruits of all these lawsuits and legal threats.

The problem goes deeper than just copyright concerns. The people running the music industry have lost confidence in new music. They won’t admit it publicly—that would be like the priests of Jupiter and Apollo in ancient Rome admitting that their gods are dead. Even if they know it’s true, their job titles won’t allow such a humble and abject confession. Yet that is exactly what’s happening. The moguls have lost their faith in the redemptive and life-changing power of new music. How sad is that? Of course, the decision makers need to pretend that they still believe in the future of their business, and want to discover the next revolutionary talent. But that’s not what they really think. Their actions speak much louder than their empty words.

In fact, nothing is less interesting to music executives than a completely radical new kind of music. Who can blame them for feeling this way? The radio stations will play only songs that fit the dominant formulas, which haven’t changed much in decades. The algorithms curating so much of our new music are even worse. Music algorithms are designed to be feedback loops, ensuring that the promoted new songs are virtually identical to your favorite old songs. Anything that genuinely breaks the mold is excluded from consideration almost as a rule. That’s actually how the current system has been designed to work.

Even the music genres famous for shaking up the world—rock or jazz or hip-hop—face this same deadening industry mindset. I love jazz, but many of the radio stations focused on that genre play songs that sound almost the same as what they featured 10 or 20 years ago. In many instances, they actually are the same songs.

Read: BTS’s ‘Dynamite’ could upend the music industry

This state of affairs is not inevitable. A lot of musicians around the world—especially in Los Angeles and London—are conducting a bold dialogue between jazz and other contemporary styles. They are even bringing jazz back as dance music. But the songs they release sound dangerously different from older jazz, and are thus excluded from many radio stations for that same reason. The very boldness with which they embrace the future becomes the reason they get rejected by the gatekeepers.

A country record needs to sound a certain way to get played on most country radio stations or playlists, and the sound those DJs and algorithms are looking for dates back to the prior century. And don’t even get me started on the classical-music industry, which works hard to avoid showcasing the creativity of the current generation. We are living in an amazing era of classical composition, with one tiny problem: The institutions controlling the genre don’t want you to hear it.

DZ : Actually, the Country Music genre, is the only musical genre nowadays producing good music. Rap Sucks, Altenrative Rock Sucks, and Country Music is the only musical genre that has been putting out any good music for the past 20 years.

The problem isn’t a lack of good new music. It’s an institutional failure to discover and nurture it.

DZ : Yes, they should try to nurture new talented musical artist if they can.

TG :

I learned the danger of excessive caution long ago, when I consulted for huge Fortune 500 companies. The single biggest problem I encountered—shared by virtually every large company I analyzed—was investing too much of their time and money into defending old ways of doing business, rather than building new ones. We even had a proprietary tool for quantifying this misallocation of resources that spelled out the mistakes in precise dollars and cents.

Senior management hated hearing this, and always insisted that defending the old business units was their safest bet. After I encountered this embedded mindset again and again and saw its consequences, I reached the painful conclusion that the safest path is usually the most dangerous. If you pursue a strategy—whether in business or your personal life—that avoids all risk, you might flourish in the short run, but you flounder over the long term. That’s what is now happening in the music business.

Even so, I refuse to accept that we are in some grim endgame, witnessing the death throes of new music. And I say that because I know how much people crave something that sounds fresh and exciting and different. If they don’t find it from a major record label or algorithm-driven playlist, they will find it somewhere else. Songs can go viral nowadays without the entertainment industry even noticing until it has already happened. That will be how this story ends: not with the marginalization of new music, but with something radical emerging from an unexpected place.

The apparent dead ends of the past were circumvented the same way. Music-company execs in 1955 had no idea that rock and roll would soon sweep away everything in its path. When Elvis took over the culture—coming from the poorest state in America, lowly Mississippi—they were more shocked than anybody. It happened again the following decade, with the arrival of the British Invasion from lowly Liverpool (again, a working-class place, unnoticed by the entertainment industry). And it happened again when hip-hop, a true grassroots movement that didn’t give a damn how the close-minded CEOs of Sony or Universal viewed the marketplace, emerged from the Bronx and South Central and other impoverished neighborhoods.

If we had the time, I would tell you more about how the same thing has always happened. The troubadours of the 11th century, Sappho, the lyric singers of ancient Greece, and the artisan performers of the Middle Kingdom in ancient Egypt transformed their own cultures in a similar way. Musical revolutions come from the bottom up, not the top down. The CEOs are the last to know. That’s what gives me solace. New music always arises in the least expected place, and when the power brokers aren’t even paying attention. It will happen again. It certainly needs to. The decision makers controlling our music institutions have lost the thread. We’re lucky that the music is too powerful for them to kill.

DZ : If you are talking about the New Music now, all of us with good musical taste know that current day Music is Horrible. It Sucks pure and simple. If you are talking about new music in the music of the future that we might have a glimmer of hope that there wil be new music in our future to replace all the Shit of the curretn day of people like Kanye West and Justin Timberlake (horrible), and that their might be great music in our future once again. That we might once again have musical artist like " Frank Sinatra, Barbara Steisand, The Bealtes, Dianna Ross, The Supremes, The Four Topsm The Sylistics, Marvin Gaye, Johnny Cash, Patsy Cline, Perry Como and the like, this would be great, if it happens, but as those of us with good taste know, current day so-called msuc Sucks, and thankfully we can listen to music of the 1940s, 50s, 60s, The 1970s and even the 80s, and we don't have to listen to the Grabage of today and the past 20 years.

"Basta" !

The RAT PACK

DEAN MARTIN, SAMMY DAVIS Jr.

and FRANK SINATRA

"WHEN MUSIC Was GREAT" !!!

TEE SHIRT

"BECAUSE CURRENT DAY MUSIC SUCKS" !!!

21 CCENTURY MUSIC SUCKS !!!

WHAT The HELL HAPPENED to MUSIC ?????

READ WHY 21st CENTURY MUSIC SUCKS !!!!

Ali Frazier Fights Boxing

2021-09-08T17:45:00.001-07:00

Ali Frazier

Before Muhammad Ali was Muhammad Ali, he was known as Cassius Clay, a young boxer from Louisville, Kentucky who developed a dazzling style in the ring. In 1960, as an 18 year-old, he had won the Olympic light heavyweight title. That fall, he turned pro at 18 with the backing of some Louisville businessmen. From October 1960 to June 1963, Cassius Clay won all 19 bouts he entered, a few with some difficulty, notably Doug Jones and Henry Cooper, the latter of whom knocked him down once with a left hook. And it was during these years that Ali became something of a non-stop talker, self-promoter, and boxing poet, proclaiming himself “the greatest” and often predicting in rhyme the round he would beat opponents. “Float like a butterfly, sting like a bee,” was a favorite line he used to define his light-of-foot /quick punching style, mocking all comers. The boxing world and the sports media hadn’t seen anything like him.

Yet this “Cassius Clay” fellow was attracting wide attention wherever he went, for himself and boxing.

By March 1963, he was featured on the cover of Time magazine in a rendition by artist Boris Chaliapin who sought to capture Clay’s “playful mischievousness,” portraying him as part boxing poet. Inside the magazine, Clay was profiled in a favorable five-page story.

That was followed by a June 10th, 1963 Sports Illustrated cover of the young boxer tagged, “Cassius Invades Britain.” Clay was then on his way to fight Great Britain’s Henry Cooper in London.

These stories included Clay’s self-boasting quips, with Sports Illustrated tagging him “The Louisville Lip.” It was a style that would bring him media attention and endear him to many of his fans, while at the same time repulsing the conservative boxing world and his opponents, as well as many sportswriters and boxing fans.

But along with his boasts and bravado, there was real athletic ability and boxing talent. “He had incredibly fast hands and cat-like reflexes,” noted sportswriter Michael Silver. “His handsome face was rarely hit” – a point of pride he would often repeat in press conferences.

Ali / Liston II

Lewiston, Maine

The PHANTOM PUNCH

After his victory over Liston, Cassius Clay denounced his “slave name” and became a Black Muslim, a little known black separatist movement that practiced the religion of Islam, advocating self help for African Americans. He soon began using his new Muslim name — Muhammad Ali. He made clear at the time he would not be treated the way that other black heavyweight champs had been treated. Some of his black opponents, including Joe Frazier, refused to call him by his new name, while the boxing establishment hoped his stay at the top of boxing would be brief.

But Clay – now Muhammad Ali – became a boxing superstar following the Liston fight, as a new round of publicity elevated him to international celebrity. Life magazine put him on the cover of their magazine – not only for its domestic issue of March 6, 1964, with six pages of coverage from the Liston fight, but also in later issues using the same photo and some of the same content. Life’s international issue of May 30th, 1966, circulating in dozens of countries, ran him on the cover, as did some Life special national issues, such as its Spanish edition of July 1966. (click on covers for available copies).

Meanwhile, from 1965 to 1967 Ali defended his title against all comers – winning nine bouts, including a rematch with Liston in 1965, a fight that yielded the famous photo of Ali standing defiantly over a knocked down Liston.

Ali’s views on the Vietnam war, his religion and the black race were part of the territory he covered in public – and he received a degree of scorn for speaking out.

But one fighter, Floyd Patterson, who Ali had fought and beaten in November 1965 — a fighter who did not agree with Ali’s views — but nonetheless lent his name and image and support on behalf of Ali’s right to free speech in an August 1966 Esquire magazine cover and feature story. That piece was written with Gay Talese and entitled, “In Defense of Cassius Clay.” Ali’s press coverage by this time went well beyond the usual sports venues.

In the ring during these years, Ali was in a class by himself, few could touch him. But by the time he refused the call of Uncle Sam to serve in the military, the country was split right down the middle over the Vietnam War, and he became part of the controversy and polarization. In 1967, when he refused the draft, hundreds of thousands of Americans were doing service in the jungles of Vietnam. Nearly 30,000 had been killed by then. The champ was denounced as a draft dodger; congressmen vilified him, others questioned his patriotism and his motives.

Racial issues were also coming to the fore in new ways while Ali was making his stand. Racial unrest had broken out in Los Angeles in 1965; in Newark, New Jersey, Detroit, Michigan, and a dozen other cities in 1967; and in April 1968, following the assassination of Dr. Martin Luther King, protest and unrest occurred in more than 100 cities. The Black Power movement had begun by then as well. African American athletes at the Summer Olympics in Mexico City in 1968 had given the black power salute from the medals podium, and also that summer, the James Brown song, “Say It Loud, Say it Proud,” hit No. 1 on the R& B music chart.

Ali, meanwhile, continued to be featured on magazine covers – for Esquire in 1968 and Sports Illustrated in May 1969. Esquire, courtesy of its art director George Lois, did a classic cover for its April 1968 issue, featuring Ali in a Saint Sebastian pose with puncturing arrows in his body, with head thrown back as if in great pain ( St. Sebastian was a early Christian martyr shown in some classic paintings tied to a post and shot with multiple arrows). As George Lois would in fact explain to Ali while lobbying him for the photo shoot as an arrow-riddled martyr – “…And what I am saying is that you are a martyr to your race, you are a martyr because of the war. It’s a combination of race, religion, and war in one image, you’re symbolizing it in one image.” For the May 5, 1969 issue of Sports Illustrated Ali was depicted in a cover shot draped in royal garb complete with kingly crown as the tagline asked, “Clay-Ali: Once and Future King?.” The feature story pondered the future of the 27 year-old boxing champion, then in a kind of limbo while he appealed his conviction. Then, in 1970, when an Atlanta judge allowed him to face Jerry Quarry in his first return to the ring, his fans were ecstatic. Life and Newsweek put him on November 1970 covers. And after his fight with Quarry, he was awarded the Dr. Martin Luther King Jr. Freedom Medal and Mrs. Coretta King said that he was not just a champion of boxing but “a champion of truth, peace and unity.” For his fans and admirers, Ali was carrying a lot of hopes and expectations. And this too, figured into the background leading up to the Frazier-Ali fight in March 1971.

JOE FRAZIER lands a LEFT HOOK on ALI'S CHIN

MUHAMMAD Goes DOWN

Joe Frazier, for his part, was almost the complete opposite of Ali, quiet and hard working, not inclined toward social statement. Nor did he have the celebrity cache and media notice that Ali had accumulated. Born into a poor family on a farm in rural South Carolina, Joe Frazier was the youngest of 12 children. As a married 16 year-old in Philadelphia, Pennsylvania, he worked in a slaughterhouse. That was about when he took up boxing for exercise, as he had begun to gain weight. He was discovered trying to lose weight boxing at a Philadelphia Police Athletic League gym. He soon became a recognized amateur, winning three Golden Gloves titles. In 1964, he added the Olympic heavyweight championship gold medal. Upon his return from the Olympics, however, there was no money, and he took a job as a janitor in a Baptist church of North Philadelphia. There, the pastor happened to have some wealthy friends, among them F. Bruce Baldwin, executive of the Horn & Hardart restaurant chain who helped set up financing for Frazier’s boxing career. He was 21.

Over the next five years, he compiled a fearsome record or 26 and 0, winning 23 of his bouts by knockout. In the ring Frazier developed a reputation for his devastating left hook. Boxing analysts called him “a pure puncher.” He would come at opponents relentlessly, in a low and forward moving crouch. His bobbing and weaving could sometimes disguise his left hook, that could catch opponents by surprise. Outside of the ring, Frazier was described by sportswriter Michael Silver as “a decent, hardworking, law abiding, church going family man, who was too busy trying to support his growing family to get involved in any causes.” But ahead of the famous March 1971 fight, Frazier was also drawn into the soci-political currents of the times.

March 1971

DAILY NEWS

JOE FRAZIER

Joe Frazier

"The GREATEST LEFT HOOK of ALL-TIME"

The Worlds Most Beautiful Woman ?

2021-09-02T12:02:00.004-07:00

PENELOPE CRUZ !

PENELOPE CRUZ

by Bellino

From VICKY CRISTINA BARCELONA

GET The TEE SHIRT

Minetta Tavern New York

2021-09-02T10:00:00.004-07:00

MINETTA TAVERN

by Bellino

GREENWICH VILLAGE, NEW YORK

On FINE ART AMERICA

The Minetta Tavern was established in 1937 by Eddie Silieri, who became known as Eddie Minetta, taking his name from the tavern that in turn borrowed its title from the stream that ran through the area. Founded at the height of the prohibition era, The Minetta Tavern became a popular Speakeasy for many literary legends, most notably Joe Gould, who frequented the pub so often that he was said to receive his mail there. With perhaps a similar taste for pubs, authors Ernest Hemingway, Ezra Pound, Eugene O'Neill, E.E. Cummings, and Dylan Thomas visited the bar to unwind and socialize. Today, The Minetta Tavern retains much of its history, as much of the original design remains, serving to transport patrons back to a time when the world's greatest authors congregated here and wrote their masterpieces.

Keith McNally bought the old Greenwich Village landmark restuarant in 2008, renivated it with his famous McBally touch, hired Riad Nasir and Lee Hanson as co-Chefs and quickly turned it from an old sort of run of the mill to the hottest place in town and celebrity haunt, serving fine French Bistro Fare.

Minetta Tavern is famous for its Bistro French Style Steaks, Bone Marrow, Pomme Frite (French Frieds) and Burgers, which include the Minetta Burger, and the very famous Black Label Burger, made of Prime Beef purveyed from Pat LaFreida Meat Purveyors.

MINETTA TAVERN

GREETING CARDS

FRAMED MUSEUM QUALITY PRINT

From Bellino and FINE ART AMERICA

The Minetta Tavern was established in 1937, replacing The Black Rabbit that had closed its doors just 8 years prior. The origin of the restaurant's title dates back centuries. The brook that ran through the area was originally called the "Mannette" by Native Americans. This name meant "Devil's Water." Though time and acculturation slightly altered the name, now “Minetta,” the original meaning was preserved and provides a cultural background for the tavern's name. At the time, alcohol was commonly referred to as "The Devil's Water.”

Frequented by many of the 1950’s "beats,” Minetta became increasingly popular among the literary crowd. In addition to Joe Gould, Ernest Hemingway, Ezra Pound, Eugene O'Neill, E.E. Cummings, and Dylan Thomas, the pub also became a hotspot for a group who called themselves “The Ravens.” Taking their name from Poe's poem, this group met and published poetry in what became known as The Raven Anthology Journal, which was published from 1933-1940. Gould was perhaps the most controversial member, and purportedly roamed The Village with a sign that read "Joseph Ferdinand Gould, Hot Shot Poet from Poetville, a Refugee from The Ravens. Poets of the World, Unite. You Have Nothing To Lose But Your Brains." Gould boasted that he wrote An Oral History of Our Time, a work that was supposedly completed in the Minetta. It included bits of over 20,000 conversations he overheard. It was a hoax, however. The manuscript does not exist.

Today, the Minetta Tavern is run by Keith McNally. A portion of his biography as found on the tavern's official webpage reads, "... born in London and moved to New York City in 1975 where he distinguished himself by being fired from every job he ever held." After taking over the Minetta, McNally closed the tavern for a period of 6 months to refurbish the pub back to its historical look. Today, the tavern retains the original wooden bar that was first installed in 1931, and it still serves a Northern Italian cuisine characteristic of its first days.

SUNDAY SAUCE

WHEN ITALIANS COOK

AMAZON.com

MINETTA TAVERN "SNOW"

by Bellino

TEE SHIRT

Village Cigars - Greenwich Village NYC

2021-09-01T20:09:00.003-07:00

VILLAGE CIGARS

Artwork by Daniel Bellino Zwicke .com

GET The TEE SHIRT

VILLAGE CIGARS

GREENWICH VILLAGE

NEW YORK

METAL SIGN

VILLAGE CIGARS

COFFEE MUG

The BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA ?

The COLLECTED RECIPES of The DUDE

COCKTAILS - BURGERS - TACOS - GUACAMOLE

ANd More ...

AMAZON.com

Fredo is Banging Cocktail Waitresses 2 at a Time

2020-08-15T18:36:00.003-07:00

"I'm MOE GREENE ! I Made My BONES when You were

Going Out with CHEERLEADERS!"

"He's Banging Cocktail Waitresses 2 at a Time"

"The Players Can't Get a Drink at The Tables"

FREDDO CORLEONE

was BANGING COCKTAIL WAITRESSES

TWO at a TIME

In MOE GREENE'S Las VEGAS CASINO

THE PLAYERS COULDN'T GET a DRINK at THE TABLES

"You Straighten My BROTHER Out?"

AL PACINO as MICHAEL CORLEONE

The GODFATHER

MOE GREENE Got Shot in the EYE

The GODFATHER

MARIO PUZO

FRANCIS FORD COPPOLA

SUNDAY SAUCE

alla CLEMENZA

RECIPE

If You're Looking for a RECIPE

For MOE GREENE'S JEWISH PENICILLIN

CHICKEN SOUP

You Won't FIND IT in SUNDAY SAUCE

The RECIPE is in The BADASS COOKBOOK

Page 29

MOE GREENE'S CHICKEN NOODLE SOUP

CHILI #FriedCHICKEN #TACOS

MOE GREENE'S #ChickenNoodleSoup

JEWISH PENICILLIN Recipe

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The BADASS COOKBOOK

#MoeGreene

#JewishPenicillin