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Pavarotti Cooks Pasta Recipes

LUCIANO COOKS PASTA



“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!”

SUNDAY SAUCE

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. 
PAVAROTTI COOKS PASTA with FRIENDS
LUCIANO LOVES a SIMPLE SPAGHETTI POMODORO

RECIPES FROM MY SICILIAN NONNA

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Connie Corleone Wedding Lasagna Recipe The Godfather

 
Connie Corleone’s Wedding Picture
 
Where’s Michael
 
Vito Corleone with His Sons Michael, Sonny, and Freddo
 
 
 

 

 
Michael Corleone (AL Pacino)
 
Michael asks Kay, “How’s your Lasagna?”
 
 
 
 
Connie Corleone’s Wedding Lasagna
 
 
RECIPE CONNIE CORLEONE’S
 
WEDDING LASAGNA
 
MANGIA ITALIANO
 
by Daniel Bellino Zwicke


The Fictitious FRANK SINATRA
 
JOHNNY FONTAINE played by AL MARTINO
 
FRANCIS FORD COPPOLA’S The GODFATHER
Kay with Michael
At Connie’s Wedding

 

 

A CORLEONE FAMILY MEAL
 
RECIPES  in GREANDMA BELLINO’S COOKBOOK
 
“RECIPES from My SICILIAN NONNA”
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CORLEONE’S SICILIAN RECIPES
CAPONATA – ARANCINI – TIMBALLO
ZUPPA – MACCHERONI and More …
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Bonna Serra ask The DON a Favor
 
 
 
 
Pete Clemenza Shows Michael How to Make SAUCE
 
 
 
 
SUNDAY SAUCE alla CLEMENZA
 
RECIPE from The GODFATHER
 
And Other CORLEONE FAVORITES
 
PAULIE’S gonna get some GABAGOOL
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Positano is Coming by Daniel Bellino Z

POSITANO-Cover-ORIGINAL-ART

COMING SOON !

POSITANO

The AMALFI COAST TRAVEL GUIDE

NAPLES SORRENTO CAPRI

Coming Soon! Positano – The Amalfi Coast, Travel Guide by Best Selling AuthoreDaniel Bellino Zwicke, is due for Publication May 30, 2019. Daniel is the best selling author of Mangia Italiano, The Ragu Bolognese Cookbook, La Tavola, and the # 1 Best Selling Italian Cookbook on Amazon for 2 years, SUNDAY SAUCE – When Italian-Americans Cook. We’ve read our pre-publication galley copy of POSITANO and we “Just Love It!” It is a guide book and true guide-book fashion gives you all the vest information you need to know on Positano, Sorrento, Naples, Capri, and the stunningly beautiful Amalfi Cost of Southern Italy. 

Yes, Daniel gives you all the information you need to know on this, one of the World’s msot prized and coveted vacation destinations of all, the Amalfi Coast. He has the inside scoop on where to eat, what to do, how to get there and getting around once you are there, and a bll the best hotels in the area, of which the charming little town has two of the most renowned hotels in all the  World, in the World Famous, Le Sirenuse and the equally famous San Pietro.

Daniel will tell you the best beach spots in Capri, Positano, and all along the coast. And when it comes to eating, Daniel has been going to Positano and has eaten at all the best restaurants over the year. He’ll tell you about his favorites.

As with all of Daniel’s books and writings of New York, Italy, and Italian Food, Daniel weaves his wonderful stories throughout, something that you’ll not get on any other Amalfi Coast Guide that we’ve ever read, Daniel’s special knack for story telling. And not only will you get, all the info and the stories Daniel has to tell of Positano, Capri, and Napoli, but this book, like no other Guide Book before, is part cookbook. Daniel gives advice and more than 30 of the best and most loved dishes of Naples, Positano and The Amalfi Coast, Italy. Daniel notes, that vacations on Capri and Positano hold treasured memories for all who go, and that there is nothing like re-living these wonderful times once you are back home, and the best way to do so, is by eating the food. Have  dinner partied at home, with your favorite dishes of the Amalfi Coast. You’ll learn how to make them from one of America’s best selling Italian Cookbook author’s, Daniel Bellino Zwicke. He gathered these recipes of Postano and the Amalfi Coast for over 30 years, has cooked them and written them down, and compiled the in this new book. You’re sure to Love it. We do.

So, whether you’re oing for the first time, you’ve been there before, you want recipes of the region, or you’re an avid armchair traveler, we highly recommend Positano -The Amalfi Coast, Enjoy!

BOOKS by Daniel

VISIT Daniel-Bellino-Zwicke.com

 

 

UPDATE – POSITANO is COMING

The AMALFI COAST  –  Cookbook / Travel Guide

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BACK on CAPRI

And a APEROL SPRITZ at BAR TIBERIUS

PIAZZA UMBERTO CAPRI

Back to Italy 2019; Rome, Salerno, Naples, Capri, Ischia, and Positano, the Amalfi Coast, vacation and research trip to put the finishing touch on my upcoming book Positano The Amalfi Coast – Travel Guide / Regional Cookbook. Had a great time, and learned a few new things and going staying in two places I’ve never stayed at before, Salerno and Ischia. I’d spent some time in Salerno last year with my cousins Tony, Marta, and Mimmo, but I stayed there for 2 days this year and did a little exploring. I stayed at a wonderful hotel, the Plaza Hotel, which I had a wonderful time at, and I highly recommend staying there. It’s a super nice hotel with nice rooms and excellent service from owner Gaetano and his staff. The hotel is situated in an excellent location to make it an affordable base to stay if you’re looking to do Positano, Capri, and the Amalfi Coast, and you don’t have $350 a night or more to stay in Positano or Capri, but you want to spend time visiting and eating in those spots, then staying at the Hotel Plaza at about $95 a night for two, including a tasty and robust breakfast, his hotel is one of the best choices you could possibly make to explore Naples, the Amalfi Coast, and the outer islands of Campania. Besides being such a great hotel, the location could not be more ideal. The Hotel Plaza is located 200 feet from the Salerno Train Station that can get you a train to Naples in just 30 minutes and just 1 1/2 hours to Rome. The hotel is just 3 blocks to the Marine Terminal where you can get frequent ferry boats to Positano, Amalfi, Cetara, Minori, and other points on the Amalfi Coast. Very convenient.

Besides staying in Salerno, I finally made it to Ischia, a place I’d been wanting to go to for years. The reason I’d never gone before, is that I love Capri so much, that I had a hard time not going, so year after year I’d be back on my beloved Isle of Capri. Well I did like Ischia, it’s a beautiful place, but having spent 4 days on this lovely volcanic island, I still prefer Capri, which is more compact and easier to get around to the beaches and most popular sights and such. My favorite things about Ischia were watching a couple fishermen bring in their fresh catch of the day, swimming, drinking Biancolella with every meal, and finishing the meal with the a wonderful new Amaro I discovered, the locally made Amaro Rucolino which is made with its own secret recipe of roots and herbs and the main flavor ingredient being locally grown Arugala (Rocket). I just loved it, and brought 2 bottles of it to bring back home to New York.

While staying on Ischia, I took the short 20 minute ferry boat to the Island of Procida, another new discovery. I quite a nice time in Prociada where the shot the movies Il Positano about famed Chilean Poet Pablo Neruda, and The Talented Mr. Ripley starring Matt Damon, Jude Law, and Gwyneth Palthrow.

I had a nice tasty lunch of Alici Fritti at the Trattoria / Pizzeria Piazzetta on Procida were I had a lovely time chit-chatting with a couple English ladies sitting at the table next to mine outside on the piazza, with our gorgeous view of Procida. Quite a nice time.

One day, I walked the 3 short blocks from the Hotel Plaza to the Marine Terminal of Salerno and caught a ferry boat to Positano to go visit my friend Mario and his wife who were staying at the Hotel Poseidon in Positano. It’s a beautiful 50 minute boat ride from Salerno to Positano, that cost just 12 Euro. Glad to be back in Positano, I stopped at the Delacatessen for an Aracini and fresh fruit before making my way up to see my buddy Mario and his wife Esperanza. It’s a nice little walk up the pathway and then onto the Via Pasitea where the Hotel Poseidon is located at # 148 Via Pasitea. This hotel is perfectly situated at one of the nicest spots in Positano, with a spectacular view of the town on its large terrace where you get one of the best views in town. The Hotel Poseidon has a nice pool on their terrazzo, along with a bar, and one of Positano’s best restaurants, the Tridente.

I had one of the best times on my whole vacation hanging out with my friends Mario and Esperanza that day on the Terrazzo of the Poseidon Hotel. We swam in the beautiful pool, drank Campari, and Aperol Spritz’s and had the most wonderful time, hanging out poolside in Positano, with our gorgeous view of the most famous and treasured town of The Amalfi Coast Italy. Yes it was a very day hanging out with Mario and his lovely wife. A day I will always treasure and always remember.

On this trip I visited some of Underground Napoli (Naples) which was quite interesting. There was a Roman Market and other buildings that were built over older Greek Ruins. It was quite interesting to see. 

I started my trip in Rome, were I stayed for 2 days before taking a fast train from Roma Termini Station down to Salerno (1 1/2 hours). Once I got off the train in Salerno, and out of the train station, it was a nice easy 300 foot walk to the wonderful Hotel Plaza just across the street from the train station. Again, I reiterate, the Plaza Hotel is a great place to see to base your trip to the otherwise expensive Amalfi Coast of Italy. This hotel is lovely and a wonderful place to stay. Ask for Gaetano and tell him “Daniel from new York,” sent you. And have a Great Time!

Daniel

SEE PICTURES  of The TRIP

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