History of The Submarine Sandwich in America and a Recipe for a Hot Italian Sandwich















And More ..


“Look at the Gabagool”

    A Submarine Sandwich, also known as a “Hero” in New York, Hoagie in Philadelphia, and “Grinder” in New England the Mid-West & California, and a Bomber in Upstate New York. These Sandwiches consists of Italian or French Bread split down the middle in two long pieces. In between the bread goes; Salami, Cheese, Ham, slice tomato, lettuce, and sliced onion topped with Olive Oil, Vinegar, Oregano, Salt & Pepper. This is the basic “Hero” Sandwich, Sub, Hoagie or whatever you call it depending on where you live. In Jersey they are Submarines or simply Subs. Hero Sandwiches (Northern NJ & NY) were invented around the turn of 1900’s by Italian-American immigrants on the East Coast of the United States, in cities such as; New York, Boston, Portland Maine, Providence Rhode Island, Philadelphia, and Paterson, New Jersey where it is said the first Submarine Sandwich was invented by one Dominic Conti (1874-1954) an Italian immigrant from Montella, Italy a town in the province of Avellino near Naples (Napoli), Italy where much of Italian-America’s dishes come from along with Sicily, Calabria, and Abruzzo. Conti is said to have named his sandwiches Submarines after seeing a Museum Exhibition at The Paterson Museum of a recovered 1901 Submarine The Fenian Ram. As his sandwiches made on long loaves of Italian Bread resemble the Submarine, Conti named his sandwiches Submarine Sandwiches, which later became known  as Subs.” Conti’s granddaughter says, “My grandfather came to America in 1895 from Montella, Italy. In 1910, he started an Italian Grocery Store in Paterson (Silk City), New Jersey, which was called “Dominic Conti’s Grocery Store” on Mill Street where he was selling traditional Italian Sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crusty roll filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, Oil & Vinegar, Italian Herbs & Spices, Salt & Black Pepper. The sandwich started with a layer of cheese and ended with a layer of cheese (so the Bread wouldn’t get soggy).
   So these Italian Submarine Sandwiches as they are known in Jersey, are Grinders in New England, Hoagies in Philly and in New York they’re most commonly known as a Hero, of which the name is credited to New York Herald Tribune food-writer Clementine Paddle-ford in the 1930’s. As far as who invented these sand-wiches, there are a few different theories of who invented the first one and where it was. Some say in the sandwich was created in Scollay Square to entice Sailors stationed at the Charlestown Navy Yard in Boston, and that the term Grinder the name of the sandwich in New England (as well as the Mid-West) comes from dockworkers who were called Grinders. Another theory has the Sandwich originating in Portland, Maine. We feel this is highly unlikely and that it was Dominic Conti of Montella Italy and Paterson, New Jersey who invented this Italian-American icon, and one that has been adopted by the whole country after its birth on the East Coast and of Italian neighborhoods.
    Now a days there are a multitude of horrible chain Sub Stands like Subway, of which the ingredient are inferior to the original sandwiches of which you can still get at any good Italian Deli in New York, New Jersey, in Philly, Pittsburgh, New Orleans, Boston, and Baltimore.

by Daniel Bellino-Zwicke 

Excerpted From Daniel Bellino-Zwicke’s latest book  SUNDAY SAUCE  … When Italian Americans Cook …





and How to Make One







Positano The Amalfi Coast Cookbook Travel Guide – Naples




COMING November 28th 2020

“The BEST THING to HAPPEN in 2020”


Yes boys and girls, Ladies & Gentlemen, it’s almost here. Positano The Amalfi Coast Cookbook / Travel Guide is coming. It will be available on Amazon.com on Novemeber 28, 2020, “The Best Thing to Happen in 2020,” so the saying goes. The book is like no other ever written on Positano, Capri, Naples, and the Amalfi Coast. Anyone who gets it, will see that it’s one of the best Italian Cookbooks ever published on the specific region and cuisines of Naples and the Amalfi Coast. There are lots of great recipes that I have collected and developed over a 35 year period of going to the beautiful island of Capri, Positano, Napoli, and the Amalfi Coast of Southern Italy, which most people have just recently discovered in the past 15 years or so, I made my first of many wonderful trips way back in the Summer of 1985. I’ve been going ever since, and have stayed in and explored almost every inch of this one of the World’s most beautiful areas, and in particular, the food, the people, and the natural beauty of the Amalfi Coast, the surround area and islands.

Yes I have a wealth of knowledge that you will not get and most other cookbooks or travel guides of the area. Did you say travel guide you say? Yes, this book is like no other ever written on the Amalfi Coast in that is a cookbook and travel guide, with true stories of Naples, Capri, and the Amalfi Coast written by me. Why both a cookbook slash travel guide. Well, I love cooking and I love travel, and I am, if I must say so myself, well versed on both. I worked in the restaurant and wine business in New York for more than 30 years, cooking for 10 years, and then as a wine director specializing in Italian Wine. I got to know and become friendly with hundreds of Italian people who make wine and own wine estates all over Italy. Yes my knowledge of wine, food, cooking, writing Italian Cookbooks, and Italy and World Travel are quite extensive, and I bring this experience to you within the front and back cover of this book, Positano – The Amalfi Coast Cookbook / Travel Guide.

This book first started out as a travel guide of Positano and the Amalfi Coast with Naples and Capri. Yes a travel guide, with essays as well as having 30 or so recipes of the best loved most popular dishes of Naples and the Amalfi Coast. Somehow as books often do, it morphed into something else. It became more of a cookbook than a travel guide, but never-the-less, a travel guide as well, not only in the traditional travel guide sense of chapters on specific places, and info on the best hotels, and restaurants in Naples, on the islands, and all around the coast. So, info in the traditional sense, but a great deal of wonderful info and little known secrets translated in the stories I tell of my frequent trips and all the eating, chatting, maneuvering around and all sorts of little tidbits for you to divulge.

There’s no pictures you say. Yes this is true, no pictures other than the beautiful cover (“I think so”). No I don’t do pictures in my books but stories that people seem to like quite a bit, “my storytelling of food, experiences, travels, and what-not.” If you want pictures though, you are in luck. I’ve created a companion website to this book, Positano-Amalfi-Coast,com, and it has all the gorgeous pictures of Positano, Naples, Capri, and the whole of the Amalfi Coast that you could ever want, they’re on my website, so use it in conjunction with this book.

Why the recipes. I love food, especially Italian Food, my specialty, and I love the food of this area, and I want to tell you something. The reason for all the wonderful recipes that I’ve amassed over the years, through having so many meals at wonderful restaurants, trattorias, and pizzerias in Naples and all around the coast, talking to the cooks and chefs, going home and re-creating these dishes, and writing up recipes on how to make them, and jotting everything down. It’s been a 35 year journey. I want you to read the book and pick out the dishes you love, maybe you had a certain dishes at a special little trattoria where you had a most memorable time, and now that you’re home and you miss being on the Amalfi Coast, you want to learn how to make that special dish and cook it at home for friends, family, and loved ones. It’s a way to relive all those wonderful memories of Capri, Positano, the Amalfi Coast, no matter where you stayed or went, this book will help you relive all those wonderful times, as well as help you plan future trips whether you been there before, or this will be your first time, we are here to help and inspire you to have the Dream Vacation of your life. This is my hope.

Daniel Bellino Zwicke

Gnocchi with Sunday Ragu of Meatballs and Braciole



alla GIGIA


Watch Gigia make homemade Gnocchi
and Ragu Domenica



Making the Meatballs, and browning the Braciole


Pavarotti Cooks Pasta Recipes


“There’s one thing I have to say about Luciano’s favorite foods—it’s all about Modena,” Nicoletta Pavarotti tells me on the phone from the very town of Modena, where she shared a home with her late husband and has lived since the great tenor passed away 12 years ago. 
Best known to contemporary American audiences for being the set of Aziz Ansari’s Italian adventures in Netflix’s hit Master of None, the gorgeous town, set 26 miles from Bologna in the Emilian countryside, has given the world more than a few wonders: Enzo Ferrari, the founder of the eponymous race car company; chef Massimo Bottura’s Osteria Francescana, one of the world’s best restaurants; balsamic vinegar, not the caramel-infused version but the real deal that takes a full 12 years to mature; and Luciano Pavarotti, arguably the greatest classical singer of the century.

Pavarotti Cooking Pasta 

Remembered as the gentle giant of the opera world, Pavarotti was above all a prodigiously gifted musician with perfect pitch and a clear, voluptuously beautiful voice. He skyrocketed to stardom in the early 1970s and, soon afterwards began to advocate for many humanitarian causes. 
Along with his friends José Carreras and Plácido Domingo, known as the Three Tenors, he sang in sold-out stadiums all over the world and turned the aria Nessun dorma from Puccini’s Turandot into the closest thing the opera world has had to a hit song in the 20th century. 
A major star on all continents (he was the first classical singer to fill concert halls in China), Pavarotti was also a tabloid obsession, both for his love life (his relationship with future wife Nicoletta Mantovani, 34 years his junior, in the early 1990s while he was still married to his first wife was quite a scandal) as well as his remarkable girth and recurring efforts to lose weight. 

At The Table with Pavarotti

“One must remember that Luciano went through World War II as a child,” explains Nicoletta Pavarotti. “He suffered from hunger and always remembered those painful years. His humanitarian action—when he was alive and to this day through the Pavarotti Foundation—focused on kids who are the victims of war. Undoubtedly, he kept an appetite and also the desire to welcome people with food, to share what he had. In our house, any guest would be immediately dragged into the kitchen for a bite. It was Luciano’s way to welcome people. And when he cooked, the message was I want to make you, all of you who are gathered around the table, happy.”
Born to a baker and a factory worker, the future tenor grew up nourished on some of the greatest Italian dishes, such as lasagna, tortelloni, and pasta al sugo (the true name of Bolognese sauce, never—locals will tell you with a death stare—to be eaten with spaghetti). The menu usually included Parmigiano cheese and prosciutto from nearby Parma, vegetables from the garden and pasta fresca made by hand every day, and some dishes reserved for special occasions, like tortellini in brodo (in broth) that is traditionally eaten on Christmas. His favorite wine, tasted in childhood as was the custom then since it was considered safer to drink than water, was Lambrusco.
The Pavarotti legend is rife with stories of how he remodeled the hotel suites he stayed in, requesting in advance for the minibar to be replaced with a large fridge and for a professional-grade kitchen to be set up. 
His friends would often gift him food, knowing no better way to make him happy. According to a memoir by Pavarotti’s longtime assistant, Edwin Tinoco, pop star Sting once sent the tenor a giant Roquefort cheese. Tinoco also recounts how Pavarotti would travel with provisions, including several pounds of spaghetti and huge Parmigiano cheeses, Teflon pans and favorite wooden kitchen spoons. 
Luciano Eats Pasta
Spaghetti Pesto

As remembered in Ron Howard’s recent documentary about Pavarotti, the singer would cook himself wherever he was staying. “Pasta, always pasta, that was his favorite in any form,” says Nicoletta Pavarotti, adding she and her team “are working on a book of his recipes. He took notes in his agendas. He got very specific with the way he would cook some traditional Emilian dishes. It is extremely moving for me to see his writings, it brings back something of him. And it’s funny too, his playfulness appears clearly in those pages.”
A 1988 New York Times article recorded the maestro’s efforts to keep his weight under control. “‘At 11:45, I make a little veal with vegetables,’ said Pavarotti.‘Then at 3:45 I have a piece of prosciutto. Then at 4:45 a second prosciutto with bread; you need some sugar when you sing. You need the energy. Zap! You cannot be romantic on stage without some sugar.’” 
Even on this 1,800 calorie-a-day diet, far from his more regular indulgent practices, Pavarotti sounds remarkably enthusiastic about food. Nicoletta Pavarotti remembers fondly her husband’s ability to find pleasure in every meal. “Luciano was a man of passion, for his art, for his friends, for life in general. He had a great appetite for life, and his love for food was just one side of that. His curiosity, his enthusiasm were that of a child. How wonderful to keep that quality all your life!”


SOMEWHERE IN THE MYTHOLOGY of food it says that any time more than two Italians get together, a large metal pot is put on the stove, water begins to boil and handfuls of golden or verdant pasta are submerged— to emerge al dente, of course. In these days of fast food and synthetic hamburgers, this may be a vanishing scene, but not where Italian singers are concerned. Whether it’s New York, London, Paris, Berlin or Vienna, apartments and hotels are redolent of sauces and pasta if an Italian singer happens to be in residence. 
To celebrate the premiere of the Met’s new production of La Bohème, Opera News and food authority George Lang (called “the man who invents restaurants” by Fortune) collaborated in bringing together two of Italy’s golden children, Renata Scotto and Luciano Pavarotti, to do just that—cook their favorite pastas for some friends in an evening of food, wine and song. The place was Lang’s duplex apartment, just doors from his pride and joy, the Café des Artistes on Manhattan’s West Side, a restaurant he personally brought back to life and made a showplace. The The Hungarian-born restaurateur has been involved in a multitude of food projects. Currently, via his international food, hospitality and design consulting firm George Lang Corporation, he is devising complexes of food services all over the globe, among them The Market in the new Citicorp complex due to open in New York next August, as well as the new Loews Monte Carlo and Porto Carras, a resort village in Greece. 

Miss Scotto and Pavarotti had been involved in a day-long rehearsal onstage, so they indicated what they would like to prepare, the soprano’s ingredients being gathered by Lang, the tenor’s personally transported in a shopping bag. Guests included the world’s foremost food guru and opera-lover James Beard; pianist and opera buff Eugene Istomin and his wife, Marta Casals Istomin, who heads the Casals Festival in Puerto Rico; Miss Scotto’s husband, Lorenzo Anselmi; and Lang’s daughter, Andrea, a young artist. 
Lang loves food and the way it looks. To complement the various pastas that would be sampled, he prepared a platter of fresh sturgeon with scallions and cherry tomatoes; a terrine of veal, venison and pork; fresh asparagus marinated in lemon juice and oil; a large salad of watercress and fennel; and several desserts, including the richest chocolate cake known to man, Ilona Torte, a family treasure. The sideboard in his brilliantly lit white-and-mirrored dining room, adjoining the modern double kitchen, held four red wines: Brunello di Montalcino, a jeroboam of Chateau Carbonnieux (a 1971 Bordeaux), a Chambolle-Musigny called “Les Croix” (1959) and Vino Spanna from Casa Vinicolo (1955). Whites were Pinot Grigio (Tenuta S. Margherita, 1975) and Corvo Salaparuta (from Sicily, 1974). Lang juxtaposed the best Italian and good French wines to embellish the various dishes. For starters, Lang proffered an apéritif of champagne with cassis. 
No sooner did the cooking guests arrive than the kitchen action was in full swing, beginning with Marta Istomin preparing an eggplant-tomato-onion-pepper dish from Barcelona called Chanfaina, using garlic, cumin and coriander as main seasonings (similar to ratatouille). Pavarotti’s pasta is al tonno, a basic dish of tuna fish, anchovies and tomatoes, easy to whip up for company or when alone. From the Ligurian coast, Miss Scotto had a unique dish of egg noodles (homemade, of course) with a walnut sauce that blends tomatoes, butter and chicken broth with the nuts. Lang had also concocted a rich mussels-in-cream-sauce pasta and another called Primavera. In the various kitchen areas, all were set to work to get things in order. 
Miss Scotto reminisced about her roots on the Italian Riviera at Savona, where she learned how to make valigette (little cases of veal with beef) from her mother. There was also the traditional pesto with trenette (or linguine)—a sauce of fresh basil, garlic, pine nuts, walnuts, grated parmesan and pecorino cheese. And Miss Scotto savored ravioli with a green filling made from meat, eggs, cheese and herbs ground up in a mortar. She often makes her own pasta to this day, using a machine, though her mother persists in the hand method. “I made tagliatelle the other day,” she boasts. Other favorites include pasta with ceci (chickpeas) and a special Arrabiata using plum tomatoes cut in half, garlic, red pepper (pepperoncino) and olive oil, all sautéed together and poured over No. 8 Ronzoni. 
Pavarotti’s origins are in Reggio Emilia, the food center of Italy, with Bologna as its capital. He was raised in Modena and savors the rich tortellini alIa panna, twisted pasta with cream, cheese and butter— “but deduct the calories, please,” he advises. Along with this would go bollito misto, a boiled dinner of beef, veal, ham and tongue, served with a green sauce made from herbs, carrots, green pepper, celery and anchovy. 
Marta Istomin is sautéeing onions and green peppers, which later get combined with canned tomatoes and eggplant, which has been baked in the oven until tender, then skinned. Anselmi tells her he met Casals twenty years ago when the Società Corelli toured to Puerto Rico. Pavarotti notes that the combination she is cooking, with chicken instead of eggplant, becomes Chicken Cacciatore in Italy. Lang serves hot cabbage crisps, a Hungarian creation of cabbage leaves, onions, herbs and butter that is slowly sauteed and then rolled flat together with puff pastry and baked flat until golden.