Lasagna Bolognese Recipe Bologna Italy

 

TWIN SISTERS - ANITA & MARIA

Make LASAGNA BOLOGNESE

RECIPE

The WORLDS TASTIEST 

RAGU BOLOGNESE

SECRET RECIPE

"MAKE PASTA BOLOGNESE"

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TWIN SISTERS ANITA & MARIA

ANITA & MARIA 88 YEARS AGO

They Have No idea WHICH is WHICH ?

PICTURES

 

ROME

POSITANO

SOPHIA  & JAYNE

HOLLYWOOD

CAPRI

The WHITE LOTUS

SICILY

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TEATRO GRECO

TAORMINA

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STAY at The WHITE LOTUS HOTEL

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Mulberry Street New York NYC

 

Mulberry Street

Little Italy

New York, NY

1900

1950s ITALY

 

ITALIA !!!

The 50s

The Rialto Bridge

VENICE

Gondoliere

Venice

Italy

NAPOLI

A PIZZERIA

NAPOLI

1950s

Chicken Parm - Recipe

 

CHICKEN PARM

RECIPE

GIANNI MAKES CHICKEN PARM

With BREADED FRIED CHICKEN CUTLETS

RECIPES

SUNDAY SAUCE

alla CLEMENZA

CHICKEN PARM RECIPE

And MORE ...

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Sopahia Loren

SIRACUSA SICILY

 

SIRACUSA

SICILY

Aperitivo Aperitif Time

CAMPARI

The WORLDS Most POPULAR APERITIF

 

The aperitif — a word derived from the Latin verb “aperire,” meaning “to open” — is a category of low-ABV beverages defined by when they’re consumed rather than how they’re produced. An aperitif can be a liqueur, fortified or aromatized wine (e.g., sherry or vermouth, respectively), or an aperitivo bitter (e.g., Aperol or Campari), making the category diverse and approachable for both bon vivants and novice drinks alike.

While the mindful and ritualistic consumption of aperitifs is slowly catching on in the U.S., in Europe, especially Italy, France, and Spain, aperitifs have been at the center of late afternoon and evening drinking rituals for decades — and, in some cases, centuries.

In Italy, aperitifs are consumed during the pre-dinner aperitivo hour — a time when family and friends gather to enjoy low-ABV tipples along with small bites (cicchetti, in Italian) to unwind from the day. In France, they practice apéro (short for apéritif) with French tipples such as pastis and Pineau des Charentes. And in Spain, sherries and vermut (vermouth) whet the appetite during “el aperitivo,” with new vermuterias, or vermouth bars, experiencing a renaissance among millennial drinkers.

Although a culturally ingrained drinking occasion such as aperitivo hour has not yet gained a permanent foothold in the U.S., interest in low/no-ABV drinks is expanding. The segment grew by 30 percent in 2020, and became a nearly $10 billion industry in 2021. As a result, the Aperol spritz has become as ubiquitous as the vodka soda in most major cities around the country; new sober bars and bars that strictly serve low-ABV aperitif-style cocktails are popping up; and a new wave of aperitifs is flooding the market at an unprecedented pace.

To kickstart your personal aperitivo hour practice, I’ve scoured the world of aperitifs to put together a list of some of the hottest bottlings from both domestic and international producers, broken down by flavor characteristics. Whether you’re a hardcore spritzer looking for an alternative to Aperol, a G&T lover open to trying a low-ABV botanical spirit to replace the gin, or a bon vivant who is just looking for the next hot low-ABV product, there’s a must-try aperitif for everyone.

If you’re a fan of Aperol, then bittersweet aperitifs should pique your interest. These aperitifs typically come in the form of Italian-style aperitivo bitters, a category defined by bright red and orange hues and low-alcohol content. They’re often made with a curated blend of citrus peels, herbs, spices, roots, barks, and other botanicals, making for a balanced beverage that’s begging to be mixed in a spritz.

CAMPARI

Campari has always been a symbol of intrigue and pleasure when it comes to aperitifs. The intense aroma and inspiring flavour creates a captivating and unique drinking experience. These are the values that have made the Campari brand famous throughout the world as an icon of passionate Italian style and excellence.

The NEGRONI is by far the most popular Italian Cocktail that is made with Campari. You can have a Campari & Soda, Campari & Orange Juice, or a Campari "On the Rocks." 

The NEGRONI

"I had my first Negroni in Rome, in the Summer of 1985, on my first of many trips to Mother Italy. I Loved it. It was at Rosati's, a Grande Caffe in The Piazza del Popolo in Rome, Italy. My friend, the Poet Rene Ricard told me I should stay at the Locarno Hotel, and see the Twin Church's and have an aperitivo at Rosati's, all in the Piazza del Popolo (Piazza of The People).  And so I did, and the rest is history. I started drinking Campari, and Negroni Cocktails a good 30 years before most of the rest of America caught on to the fine Italian Ritual, in and about the year 2014 or so. I'm usually far ahead of the crowd. No brag, just fact."

.... Author Daniel Bellino Zwicke on Campari and Negroni Cocktails ..

Excerted from POSITANO The AMALFI COAST - Travel Guide / Cookbook

Available on Amazon.com

APEROL

Its unique bittersweet taste derives from a secret and original recipe, that has remained authentic over time as a result of a hard work of experimentation.
An infusion of selected primary components including oranges, herbs and roots in a perfectly balanced combination.

Its unmistakable orange and fresh bittersweet taste light up your toasts and add extra joy to the moment.

Everything else is brought to the table by the inner lighthearted spirit of Aperol Spritz which spontaneously gather people together and sparks nothing but good vibes.

SHERRY

PM Spirits is one of the most exciting U.S. importers and distributors of geeky spirits. The brand’s Project Sherries came to be after Nicolas Palazzi, owner of PM Spirits, and Eduardo Ojeda, co-owner of cult sherry bottlers Equipo Navazos and senior advisor to famed sherry producer Grupo Estévez, collaborated to release some of the finest sherries that Jerez has to offer.

The Oloroso sherry is aged for an average of 19 years, and is full-bodied and structured with notes of toasted hazelnuts, sesame seeds and walnuts, brown butter, leather, toffee, candied orange peel, and cinnamon. The flavor profile is balanced with a delicate acidity and salinity that makes it perfect for contemplative sipping. While it would also shine in a simple sherry cocktail such as a highball or Sherry Cobbler, at its price point, you’ll want to be sure your bartending skills are quite sharp.

HOW to MAKE an APEROL SPRITZ

The APEROL SPRITZ

RECIPE

An Aperol Spritz is a light and refreshing Italian cocktail with the perfect balance of sweet and bitter (think orange peel and rhubarb).

All you need is a handful of ingredients, and you can throw these together in no time. Here’s how to make them.

FILL a WINE or ROCKS GLASS 3/4 full with ICE

Add 1 Shot APEROL

Add PROSECCO to 3/4 up the glass

Top with CLUB SODA

Add a fresh Slice of ORANGE

On San Marzano Tomatoes - Sauce Recipe

 

FLORA SAN MARZANO TOMATOES

D.O.P. is What to Look For

For REAL AUTHENTIC San MARZANO TOMATOES

All ABOUT San MARZANO TOMATOES

San Marzano tomatoes are famous for their sweet taste and thicker flesh and are seen as some of the best types available on the market. San Marzano tomatoes can be traced back to 18th century Italy and, like most authentic Italian products, are cultivated in the San Marzano sul Sarno region near Naples (via Gardening Channel). Unfortunately, San Marzano tomatoes have suffered a food assault of sorts, as Food & Wine and famed Iron Chef personality Alton Brown have long questioned their authenticity. On Food & Wine's Twitter, a fan of Brown's pointed out how the chef has been noting for years that most canned San Marzano tomatoes are fake — eliciting praise from Brown himself in a Tweet.

Food & Wine reports that the tomato market has been sadly flooded with a plethora of counterfeit San Marzano tomatoes, noting a report from the Consorzio San Marzano (aka the Consortium for the Protection of the San Marzano Tomato Dell'agro Sarnese Nocerino) that says, out of all the cans labeled "San Marzano tomato," only 5% are an actual product of Italy. Danielle Aquino Roitmayr of the Italian import company Gustiamo reveals to Taste that some Italian companies will ship tomatoes to the United States sans the official label from the Consorzio San Marzano and US companies will simply slap on the sticker and call it a day. And since there is no official body that oversees this process, those companies can get away with it.

Taste further reveals that some companies won't even hide that the tomatoes aren't San Marzano and will add that note in the fine print on the nutritional label on the back of the can. But, what happens when you can't distinguish whether your tomatoes are legitimate or not? Taste says that official San Marzano tomatoes only come whole or in fillets, peeled, and canned — so if you see diced or crushed San Marzanos, they're fake. Another sign that they aren't real? If the price seems like a total steal. Food & Wine cites how authentic San Marzano tomatoes will probably cost you a "pretty penny."

Apart from reading the label's fine print carefully, evaluating the price, and looking for the style of the tomatoes, there are two more tell-tale items you can look for to ensure you're buying real San Marzano tomatoes. According to Food & Wine, cans of real San Marzano tomatoes will have two very specific labels on them that cannot be forged or manipulated: a D.O.P. seal and a Consorzio San Marzano certification number. These may both appear as a banner around the top of the can or might be stamped somewhere toward the bottom of the can.

Apart from reading the label's fine print carefully, evaluating the price, and looking for the style of the tomatoes, there are two more tell-tale items you can look for to ensure you're buying real San Marzano tomatoes. According to Food & Wine, cans of real San Marzano tomatoes will have two very specific labels on them that cannot be forged or manipulated: a D.O.P. seal and a Consorzio San Marzano certification number. These may both appear as a banner around the top of the can or might be stamped somewhere toward the bottom of the can.

Now that you know what to look for — seeking out San Marzano tomatoes that feature a D.O.P. seal and a Consorzio San Marzano number — you should know about the best places to shop to find the real tomatoes. While you can purchase cans online with retailers like Gustiamo or even Eataly, both of which are known to sell quality Italian foods, you might feel better buying in person. Whether you need San Marzanos right away for a recipe or you've been duped in the past and like to see what you're buying face-to-face, there are brick-and-mortar stores you can visit to find what you need.

On SAN MARZANO TOMATOES

INGREDIENTS For Above Video Recipe :

4 (28) ounce cans San Marzano plum tomatoes hand crushed or blender pulsed 1 (6) ounce can tomato paste 1 1/2 pounds pork neckbones - can also use Italian sausages or pork chops

3/4 cup dry red wine - such as Chianti, Valpolicella, etc... - 1/4 cup olive oil - 1 medium onion diced - 1 tsp kosher salt - or to taste - 1/2 tsp black pepper - or to taste - 1/4 tsp sugar

SUNDAY SAUCE

LEARN HOW to MAKE

TOMATO SAUCE

MARINARA SAUCE

SUNDAY SAUCE

MEATBALLS & MORE

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RAGU BOLOGNESE RECIPE

 

RAGU BOLOGNESE

The SECRET RECIPE

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The RAGU BOLOGNESE COOKBOOK

Daniel Bellino Z

Bolognese Sauce. You gotta just love it. It’s one of the greatest things ever. Some say it's the Greatest Dish of All, oh-so-tasty and soul satisfying. Do you know it? Have you ever tasted the Real Thing? Well here it is, in all its glory and wonderfulness that is a properly made Bolognese, rich, lush, and fantastic, it’s Bolognese! OK, this is My Bolognese, or should I say, "My Famous Bolognese," The Secret Recipe. It’s the one that Chef Pasquale showed me how to make, way back in 1985. I taught my cousins Joe and Tony and my friends Pat P. and Jimmy S, and not many other people in this world until now. So here it is Danny’s Famous Bolognese. It’s a winner and I absolutely Guarantee it will more than please everyone and anyone you feed it to. When you know how to make Bolognese, it will change your life. For once you know how to make Bolognese, You're a King of Men ... Bolognese is really that good. When you make one for someone your status and esteem is instantly elevated, that's Bolognese. And not just Bolognese but some of Italian-Amerca's favorite dishes as well. This book is the perfect starter Italian Cookbook as well as the one-and-only source for Danny's Secret Bolognese. The book is condensed down to give the best most essential recipes of the great Italian Repertoire of Foods ... Some Recipes include; Lasagna, Meatballs, Tomato Sauce, Asparagus Parmigiano, Oregano Chicken, Fettuccine Alfredo, Stuffed Zucchini, Marinara, and of course Danny's Famous Bolognese, one of the World's Great Recipes ever, we're sure you'll agree. 

Danny Bolognese is a Pen Name for this The RAGU BOLOGNESE Cookbook by BEST SELLING ITALIAN COOKBOOK Author Daniel Bellino-Zwicke .. Daniel has been a Food Restaurant & Wine Professional for more than 30 years working in such esteemed New York City Restaurants as; Da Silvano, Del Posto, Barbetta, and John's of 12th Street .. 

Daniel has a fine pedigree in the World of Italian Food & Wine working as a cook, Chef, and Wine Director of some of New York's mostly highly renowned Italian Restaurants. Daniel created and operated America's First Ever Venetian Wine Bar / Restaurant with the opening of his highly esteemed restaurant BAR CICHETTI where Daniel was; Chef, Wine Director, and Managing Partner. Daniel is one of America's foremost authorities of Italian Wine .. He lives and writes in New York's Greenwich Village and is currently working on a book about Chianti, the wine, the region, the food and peoples.

RAGU BOLOGNESE

"SECRET RECIPE"

COFFEE MUG

Danny Bolognese

DANNY BOLOGNESE

RAGU BOLOGNESE

"SECRET RECIPE"

Tee SHIRT

Danny Bolognese "Secret Recipe" Bolognese T-Shirt. Daniel Bellino Zwicke is famous for his amazing Ragu Bolognese, one of the World's Great Pasta Sauces. He says that he was taught the Secret Recipe of a great Bolognese Sauce in 1987 by Chef Pasquale of Brindisi, Italy, while Daniel (aka Danny Bolgonese) was working as a Cook at Caio Bella Restaurant on 3rd Avenue in New York City. Daniel eventually opened his own restaurant Bar Cichetti in Greenwich Village, which he created. It was the 1st Venetian WIne Bar (Bacaro) ever in The United States of America. Danny was the Head CHef, Wine Director and managing partner of Bar CIchetti which made quite a splash in New York. Along with items like; Pesci en Saor, Caponata, Eggplant Parmigiano, various Pasta Dishes, Risotto, Paparadelle with Duck Ragu, and other items, of course Chef Danny had his famous Pasta with Ragu Bolognese on the menu. Well it, hadn't become famous yet. Publications like, Crains, The New York Times, The NY Post, Bloomberg, and others gave Daniel, his food and restaurant stellar reviews. When The Journal of Italian Food Wine & Travel did a 6 page article on Daniel, his Food, and Bar Cichetti, and they stated that his Ragu Bolognese was the Best in America, that's when his Bolognese took off, it became famous, and along the way, people started calling Chef Daniel Bellino Z, "Danny Bolognese" and the rest is history. A few years later, Danny wrote his BEst Selling Book, The Ragu Bolognese Cookbook (on Amazon .com).

So, if you Love Pasta and tasty Italian Meat Ragu, and Italian Food in general, you are sure to Love this Cool T-Shirt - Bolognese "The Secret Recipe" by Danny Bolognese. "Get yours today"

SIZES : Small to 5XL, in 8 Colors.

GIFT IDEAS : Christmas, Birthdays, Parties, and all occassions.

T-SHIRT & COFFEE MUG

DARIO The Mad Butcher of PANZANO - Tuscany

 

Dario Cecchini

The MAD BUTCHER of PANZANO

 No visit to the Chianti region in Tuscany would be complete without a visit to Panzano in Chianti at what may be considered as one of the most famous butcher shops in the world.

Dario Cecchini, butcher of the Antica Macelleria Cecchini needs no introduction. He rose to fame during  of the mad cow disease crisis when eating a ‘bistecca fiorentina’ or t-bone steak was prohibited for health scare reasons. He organised a funeral for the bistecca fiorentina and a plaque still commemorates the ceremony (see photo below).

He has been mentioned in books such as Heat by Bill Buford and has been featured in most of the world’s top newspapers and magazines over the past years.

This 59-year-old legendary Italian butcher has literally made Panzano in Chianti a tourist attraction in its own right. While the hill-top village is attractive and located on a high ridge on the scenic Via Chiantigiana, many would probably not stop unless to take pictures of the beautiful scenery had Cecchini not put it on the world gastronomic map.

No visit to the Chianti region in Tuscany would be complete without a visit to Panzano in Chianti at what may be considered as one of the most famous butcher shops in the world.

Dario Cecchini, butcher of the Antica Macelleria Cecchini needs no introduction. He rose to fame during  of the mad cow disease crisis when eating a ‘bistecca fiorentina’ or t-bone steak was prohibited for health scare reasons. He organised a funeral for the bistecca fiorentina and a plaque still commemorates the ceremony (see photo below).

He has been mentioned in books such as Heat by Bill Buford and has been featured in most of the world’s top newspapers and magazines over the past years.

This 59-year-old legendary Italian butcher has literally made Panzano in Chianti a tourist attraction in its own right. While the hill-top village is attractive and located on a high ridge on the scenic Via Chiantigiana, many would probably not stop unless to take pictures of the beautiful scenery had Cecchini not put it on the world gastronomic map.

The family have been in the butchery business for eight generations and Dario tries to maintain the high values in his work while following the family’s traditions.

And while nose to tail cooking (and butchery) is in vogue today, he has been practicing nose to tail butchery for the past forty years.

‘Having respect of the animal, of its life, of its death and using everything to the very last tendon is what I have been doing every day for the past 40 years,” he says.

"The MAD BUTCHER of PANZANO'

Mr. Dario Cecchini  T-Shirt 

SOLD OUT

At the MAD Food Conference in Copenhagen, Cecchini said he was on a mission to protect and promote the traditional local butcher from the rise of the powerful supermarkets. He explained that he believed butchery was an ancient art that involved the respect for the animal and saw his role as a teacher and educator. Cecchini believes there is no ‘premium’ and ‘lower cuts of meat but rather all parts of the animal were useful if butchered and cooked in an appropriate way.

He has been mentioned in books such as Heat by Bill Buford and has been featured in most of the world’s top magazines and newspapers.

Born in 1955, he was in the third year of a six-year university course studying veterinary science at the university of Pisa when he had to take over the family business from his dying father.

In the past years, he has opened three restaurants next to his butcher shop. These are the Officina della Bistecca, Solociccia and Dario Doc. The first is for people with a ‘big appetite’ and aims to answer the difficult question of the perfect way to cook the Bistecca alla Fiorentina. The menu includes beef tartar, seared rump carpaccio, bone-in ribeye, the Panzanese steak and the Bistecca Fiorentina or the T-Bone.

Solociccia on the other hand is the butcher’s kitchen and it is here that Cecchini showcases the nose to tail philosophy.

Inside DARIO'S BUTCHER SHOP

Panzano, Italy

In CHIANT

At Dario Doc, he takes his aim at fast food chains and shows how you can serve good food at reasonable prices. His first dish is the famous ‘Mac Dario’ which plays with the concept of high quality yet fast food.

If you want to try his products and happen to be in the the Tuscan town of San Gimignano you may want to visit the Osteria del Carcere which serves meat and salumi from Cecchini. But his importance in Tuscany is also visible from his products such as salt or mustard with the distinct logo of his butcher shop that can  be found in many food shops in Tuscany.

MEMORIES of ITALIAN FOOD

DARIO - BISTECA

VINO - PORCHETTA

And a WHOLE LOT MORE

Frome BEST SELLING AUTHOR

Daniel Bellino Zwicke

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CHIANTI

BLACK ROOSTER

GALLO NERO

The Tee SHIRT

READ about CHIANT 

by BELLINO

The MAD BUTCHER of PANZANO

DARIO CECCHINI

Dario Kisses a Salami

Made from BEEF & PORK

PANZANO

In CHIANTI

Beef Shank

Ready for Braising

The BEST of ITALY

PIZZA PASTA VESPAS

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