“BIG NIGHT”
“BIG NIGHT”
The FEAST of The 7 FISH. “ITALIAN CHRISTMAS”
The Feast of The 7 Fish, a popular cookbook celebrating the Italian-American Christmas Eve tradition. The book features recipes, stories, and instructions for preparing the multi-course seafood meal, often called La Vigilia.
, which he founded
.
” by Daniel Bellino Zwicke is
a combined cookbook and travel guide that focuses on specific Italian regions and cities, including Naples, Rome, Venice, and the Amalfi Coast. It integrates personal travel anecdotes, practical advice for travelers, and authentic recipes.BOURDAIN in ITALY
ITALIAN FOOD & TRAVEL Has ARRIVED !!!
Italian Food & Travel – Rome Venice Pizza Pasta & ?. The book is available for purchase on Amazon.com.
THE GORIZIA PIZZERIA dal 1916
A welcoming atmosphere, a team of true Neapolitans and all the warmth that distinguishes our city: Pizzeria Gorizia 1916, a reference point in the Neapolitan gastronomic scene, has been making pizzas for over a century.
Today as a hundred years ago: both our pizzas and our dishes come from ancient traditional recipes, handed down from generation to generation, and prefer carefully selected local products of excellence.
Don’t miss the 1916 pizza: ricotta, mozzarella, courgette flowers, artichokes, salami and provolone del monaco, a tribute to the iconic ingredients of our restaurant.
OUR HISTORY
It is May 10, 1916 when, in a Vomero which is still an expanse of land planted with broccoli, a very young Salvatore Grasso opens for the first time the doors of a business that, over the years, will become an institution in the pizza scene. Neapolitan.
As soon as he returned from the front, Salvatore, who before leaving was already an acclaimed pizza maker at the Mattozzi pizzeria, decided to set up his own business with his wife Anna in a neighborhood that would soon experience a huge expansion, the Vomero. He then took over an old restaurant, called it “Gorizia” in honor of his fellow soldiers who in those days entered the city of Gorizia, and for 9 years it remained the only restaurant business in the area. Salvatore’s cuisine and his pizza delight from the humblest palates to the noblest: princes and dukes, in love with the climate and tranquility of the hill, begin to build their own residences in Vomero and become a permanent presence at Pizzeria Gorizia. Similarly, the workers who flock to the neighborhood and have a short lunch break,
The years pass and the gastronomic offer of Neapolitan delights that goes alongside pizza, thanks also to the intervention of the Duke Pironti, owner of the property who provides Salvatore with a series of tips and also an expert cook, becomes increasingly sought after.
Di Salvatore in Salvatore, the Gorizia pizzeria has reached its 105th birthday today, and has seen illustrious characters succeed each other at its tables, from Totò to De Filippo, up to Luciano De Crescenzo who, as a very young man, had obtained his own right here first job as a waiter.
Today the Pizzeria Gorizia 1916 is proud to offer a pizza prepared according to the most ancient tradition and seasoned with products of unparalleled quality that Salvatore sr (current president of UPSN “Le Centenarie”) and Salvatore jr enjoy discovering among the small artisan excellences that the Italian territory has to offer. A lot of passion, constant updating and a continuous search for the best ingredients, have also made the traditional gastronomic offer that goes alongside the ever richer and tastier pizza, to the point of giving the Pizzeria Gorizia 1916 the honor of becoming Krug Ambassade.
A warm welcome, an excellent pizza and a nice glass of champagne: crossing the threshold of the Pizzeria Gorizia 1916 means treating yourself to an unforgettable experience.
TIMBALLO di POLPETTE
Neapolitan Meatball / Rice Timbale
This is a great little antipasto item they make in Naples, and places along the Amalfi Coast. It’s an excellent dish to serve, preceding a fish, meat, or pasta course of any type, especially pasta with mussels or Spaghetti Vongole. This makes a great buffet or picnic lunch item with frittata, salumi, cheese, and fruit to go along in your picnic basket. As we’ve said, one of these timballo makes a wonderful antipasto, or you can serve two or three on a plate for a nice hearty main-course.
I also suggest, if you like, double the size of the meatball recipe below, to make a larger batch, if you want some leftover meatballs to make Meatball Sandwiches the next day, or serve one timballo on a plate with 3 or 4 meatballs for another great alternative main-course dish.
MEATBALLS PREPARATION
In a large mixing bowl, add the ground Beef, Salt & Black Pepper, grated Parmigiano, chopped Parlsey, breadcrumbs, and Egg, mix until well incorporated.
Shape the beef mixture into small meatballs, a bit smaller than a Walnut and place on a dry sheet pan. Once all the meat has been formed into small meatballs, take each meatball and dredge in the flour to coat lightly. Shake off excess flour and place the meatball back on the pan. Repeat until all the meatballs have been coated with the flour.
Pour the vegetable oil into a non-stick pan, and heat over high heat until the oil is at frying temp. Cook the meatballs in two batches over medium-high heat. Brown meatballs on all sides, then place on pan with paper towels to absorb the excess oil.
Set meatballs aside to cool.
Rice Preparation :
Fill a large pot with the Olive Oil and chopped Onion and cook on medium heat for 4 minutes. Add rice and 1/2 teaspoon Salt and cook for 2 minutes on low heat. Add 2 quarts of water and bring to the boil. Cook the rice at a medium simmer for 12 minutes. Drain rice in a wire strainer or colander.
Let the rice cool for 5 minutes. Add 2 tablespoons of butter and 1/2 teaspoon of White Pepper to the rice and mix. Add 3/4 cup grated Parmigiano to rice and mix. Add 1 cup Tomato Sauce to rice and mix.
Meanwhile butter the molds and set aside.
Form a layer of rice at the base and in the edges and press with the back of the spoon, place the ham in the center, the Provolone and a Meatball, a little tomato sauce and a bit of Parmesan, cover with rice.
Bake in a preheated oven at 325 degrees for 18 minutes.
As the timballi are baking, heat remaining tomato sauce.
Remove from the oven to cool for 5 minutes, gently flip on a plate.
Place a little tomato sauce on a plate, place one Timballo on top of sauce, then garnish with a nice Basil Flower for each. Serve your guests.
MINESTRONE GENOVESE
Lower heat to low, and add the garlic. Cook on low heat for 3 minutes.
Add the Potatoes, the water, and Bay Leaves, Slat, & Black Pepper. Turn heat to high and bring all to the boil.
Once the water is boiling, lower heat so the soup is at a low simmer. Let cook for 25-30 minutes.
Add the cooked Pasta and cook over medium heat for 2 minutes.
It is excerpted from his forthcoming cookbook, which he is currently working on. The working title of the book is “Rome Venice Pizza Pasta and ???”
Note : This is what is known as a “working title” and it may or may not be the Title of the Book, once published.
A Calabrian must-have for every visitor, the classic ‘Nduja is a fiery, buttered sausage that is most commonly savored as a paste or spread.
It’s made from a blend of pork parts and chili peppers and is often served on a loaf of bread with a drizzle of olive oil.
If you’re a lover of hot food, it’s simply a match made in heaven.
The Calabria cheese known as Calabrian provola is known for its exceptional flavor and is arguably one of the finest cheeses in the world.
It is great for eating as an appetizer all on its own, or for use as an ingredient in a dish.
Easily distinguishable in its distinct shape and yellow velvet rind that encases a solid core, this cheese is popularly served smoked or grilled just like other stretched-curd cheeses.
CACIACAVALLO
Caciocavallo is another signature stretched-curd Italian cheese that originates from Southern Italy. Procured on Sila, an ecologically virgin plateau, this cheese goes from a salty to a more spicy taste as it seasons and is best paired with wines.
Owing to the seasoning, the cheese develops a granular texture, making it a perfect choice for grating.
GOING to The AMALFI COAST ?