ITALIAN AMERICAN

Pizza Night 1960s and 70s America – New Jersey

Pizza Town

Route 46 , Garfield , New Jersey

“The First Place I ever had a Calzone!”

My first memories of PIZZA were from Bella Pizza in East Rutherford, New Jersey. I was a young boy and this Pizzeria just opened on Park Avenue. It was a standard Pizzeria like many others found all over the New York-New Jersey metro area, serving solid pizza just the way the locals like it. The pizza was of a high standard as all the pizza must be if you’re going to make and sell Pizza in the heavily Italian-Populated New York and New Jersey areas. A large pie which you just ordered as a Pie, the one that is known as Pizza Margherita in Italy is made of the pizza dough topped with tomato sauce, Mozzarella Cheese, salt, pepper, and a little olive oil. Basta!

The Pizza in America are much larger than those made in Italy and are cut into 8 triangular slices and are enough for 2 or 3 people to eat, or even four if you’re not that hungry or sharing a Pizza just as a snack in-between meals. I can still remember the price of the pizza at Bella Pizza in East Rutherford back in the 60s a whole pie cost just $1.50 and a slice was .20 cents. So if you wanted what they call in Napoli and all over Italy the Pizza Margherita, you just simply ordered a Pizza, or a Cheese Pie, or simply a Pie, meaning it was with Tomato, Mozzarella , and Basil and no other toppings. And if you wanted extra toppings, you just say a Pepperoni Pie, or half mushroom half pepperoni, or a Sausage Pie or whatever. That’s the way it was and more or less still is with ordering Pizza at your standard pizzeria. Nowadays most pizza cost between $2.25 and $2.75 a slice and about $16.00 to $20 and even more for a whole plain pie.

Anyway, as most kids did and do, we loved eating pizza, and on most Friday nights it was Pizza Night for many families in Jersey. Mom didn’t want to cook that night, the kids loved getting pizza and looked forward to it as a special treat on Friday nights, as we knew it as Pizza Night and we just loved it. We’d have pizza, Coca-Cola and some sort of sweets, a cake or Ice Cream for desserts after we ate our Pizza. Yes Friday Night Pizza was always a much-loved treat as a child growing up in Jersey in the 1960s and 70s. We’d listen to WABC Radio and Top 20 Hits, R&B, and Rock-N-Roll and all was fine in the World, we had all that we needed. How I miss those sweet days of youth and a simpler time than today. Back then you had everything you needed in life. We had Radio and TV and we still do today. We had Cars that were beautiful unlike some of the ugly ones of today. We had the Telephone, no cel phones or internet, we didn’t need them. We all had a Football, a Basketball, a Baseball Bat, Baseball, and Glove to play Baseball, Basketball, and Football as all healthy American boys did back then.

Growing up in the 60s and 70s, we didn’t have Video Games but we had Aurora Racing Car sets, maybe Electric Trains, and wonderful Board Games like; Monopoly, Candyland, Chess, Checkers, Stratego, and Battle Ship. And one of the most wonderful things we had back then in the 60s & 70s was great music unlike the Crap they call music today, we had Great Top 100 Hits, wonderful R&B sounds of Motown and The Philly Sound, The Beatles, The Rolling Stones, and Rock-N-Roll, what do the kids have for music today? Sadly, just Crap Rap and the other garbage they think is music. Yes it’s quite sad what has happened to music in the past 20 years. But yes, we had everything we needed; Radio, TV, cars, a stereo, Sports, great music to listen to, and Pizza, we always had Pizza, we still do.

Well sorry, I got off topic, but it’s all part of the story you see. In Italy when it comes to Pizza it’s a bit different than the way Pizza is done in America. Pizza was born in Napoli where it is revered into a high religion and is to be made just so. The Pizza is much smaller and is made for one and they do not make slices unless you are in Rome or other parts of Italy where they make Pizza that is made in large pans ahead of time and then cut into squares and heated up when a customer orders some. That’s Pizza Taglio, and most Pizza made in Italy is Neapolitan Pizza that is made to order. As we’ve said they are individual sized (about 12” round) for one person and made to order and are cooked in hot wood burning ovens to strict standardized specifications. A Pizza Margherita made in the true Neapolitan fashion is made with fresh tomato puree, olive oil, salt, fresh garlic, basil, and mozzarella placed on top, then the pizza cooks in the hot wood burning oven, and is ready in just about 4-5 minutes. Pizza Margherita was created by Raffaella Esposito in 1889 where he was working at Pizzeria di Pietro. He made the Pizza and named it in honor of Queen Margherita of Savoy who was visiting Naples (Napoli) at the time.

American Pizza is made with a cooked sauce and we tend to put more sauce and cheese than they do in Italy .

Now, my own experience eating Pizza in Italy. Well the first pizza I first had in Italy was Pizza Taglio (pan Pizza) and not the Classic Neapolitan Pizza, which is by far the dominant pizza in all Italy, and though there is Pizza Taglio which is sold in square slices, it’s a mere fraction as far as its presence goes, which is probably just 10% of all Pizza consumed in Italy is Pizza Taglio, the rest being classic Neapolitan. Anyway, there’s very good pizzeria that makes Pan Pizza close to the train station in Rome. Like other pizzerias that make Pizza Taglio in Italy, there’s an array of different pizzas with different toppings that are already made and are laid out before you. You choose which type of pizza you’d like, tell them the size you want, they cut it and weight it to determine the price by weigh.

Yes the pizza is a bit different in America, but it’s dammed good, and America makes the world’s best pizza outside of Italy. And as far as Pizza goes in America, everyone knows that the best Pizza in the country is made in New York, and especially in Brooklyn with great shrines to Pizza in the form of : Tottono’s in Coney Island, Grimaldi’s, and DiFara Pizza by Pizza Maestro Dom DeMarco. Then you’ve got John’s on Bleecker Street in Greenwich Village and the first Pizzeria ever to exist in the United States Lombardi’s on Prince Street, established in 1905.

Anyway, enough with the technicalities of Pizza, sometimes things are analyzed too much, just eat it and enjoy. We loved eating Pizza on Pizza Night or any time of the week when we were lucky enough to get it. And there is one particular time that I always remember. We went on a trip with our local church to the big beautiful Riverside Cathedral in New York one time, and it was a very special trip. When we came home that night, the Priest and other church officials threw a little Pizza Party for us in the church basement. They ordered a bunch of Pizzas for all the kids (Grownups too) and it was a very special thing for us, as pizza always was and even so to this day. Yes there’s nothing like when you’re a child and they have a Pizza Party for you, we just loved it. And so these are my memories of Pizza.

Excerpted From “MANGIA ITALIANO” Memories of Italian Food

by Daniel Bellino-Zwicke

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Typical Large Pie for PIZZA NIGHT in The 60s

Read about PIZZA NIGHT , CANNOLIS, PROVOLONE, MEATBALLS,

Growing Up Italian in America, Italian Food, Italy, and more,

in best selling author Daniel Bellino-Zwicke’s

latest book, Mangia Italiano – Memories of Italian Food.

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MANGIA ITALIANO !

The Latest From Daniel Bellino “Z”

PIZZA DOUGH RECIPE

POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

100 REGIONAL RECIPES – NAPLES

Including – PIZZA DOUGH PIZZA Recipe

POSITANO CAPRI NAPLES SORRENTO

AMAZON.com

Sinatra Spaghetti Meatballs Recipe Tomato Sauce alla Frank

FRANK SINATRA SPAGHETTI SAUCE

And MEATBALLS

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE SPAGHETTI SAUCE

alla SINATRA

FRANK SINATRA tells Sid Mark, step-by-step HOW He Makes TOMATO SAUCE

“You begin with a skillet and you use a light kind of olive oil and put in about 2 tbsp. full and put in 3 whole cloves of garlic. I usually puncture the cloves with a fork so it will exude the flavor I want. When the garlic is tanned or light brown take it out of the oil and throw it away. Keep the oil.” “For 4 people you can take 2 cans of the oval shaped tomato and you put each can in a blender and count about a “slow four” to grind it up and put it in a saucepan…do that with both cans. Add a pinch of salt and a little bit of black pepper and little bit of oregano…maybe ½ tsp. full. Add the oil. I used to watch my dad do it. He’d just take his fingers and he’d take so much and throw it in the pot. And you let it simmer.” … “Now…VERY IMPORTANT because this is what you don’t find in restaurants because they can’t take the time to do it. You take a good sized tsbp. And whatever oil or foreign matter that comes to the top; just keep skimming it until you have a pure red sauce. Low flame and cook for about ½ hr. and just let it sit there until you are ready to turn on your water for your pasta.” “You want to put a couple of bay leaves and fresh basil is wonderful…at the last minute.” “So you’ve got in the sauce olive oil, garlic, pepper, salt, oregano, a couple of basil leaves and, if you wish, a teaspoon – tablespoon. Of finely chopped parsley and that’s the way to make a simple pasta sauce.”

“Basta!”

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FRANK & AVA

FRANK SINATRA’S SPAGHETTI SAUCE

Recipe :

1/2 of a cup of Olive Oil
1 medium Onion finely diced
4 cloves of Garlic minced
1-28-ounce can Italian style tomatoes
1-28-ounce can of tomato purée
2 tablespoons of fresh parsley chopped
2 teaspoons of dried thyme
1 teaspoon each of Slat & Black Pepper
black pepper
1 pound of dried pasta
Extra chopped parsley for serving
red pepper flakes for serving, optional
Italian grated cheese blend, optional

Place the Olive Oil and diced Onions in a medium sized Pot. Cook on low heat for 5 minutes,

Add the Garlic and cook for 2 minutes on low heat as you stir with a wooden spoon.

Add the Salt, Black Pepper & Thyme and cook for 2 minutes, low heat.

Add all the Tomatoes and chopped fresh Parsley. Turn heat to high and cook until the sauce starts to bubble.

Turn the heat down to low, and let simmer for 40 minutes. Be sure to stir the Sauce with a wooden spoon as the sauce cooks, scrapping the bottom of the pot so the sauce doesn’t stick or burn.

After 40 minutes, turn the heat off.

Serve this Tomato Sauce with your favorite pasta.

Note : To make Pasta with Meatballs, make the Meatball recipe below.

SINATRA MEATBALLS Recipe

1 – pound of ground Beef
1 – of a pound ground Pork
1 cup of Italian Bread Crumbs
1/3 of a cup each grated Parmesan& Pecorino Romano Cheese
4 teaspoon of chopped Parsley
1 clove of Garlic, minced
3 large Eggs
1/2 teaspoon Salt & 1 teaspoon Black Pepper

Mix all the ingredients together in a large bowl.

Form the meat mixture into 3 inch in diameter Meatballs.

Place in a 375 degree oven for 12 minutes.

Remove the Meatballs from the oven and place in above Tomato Sauce, at the point when you have just put the Tomatoes in the pot.

On high-heat cook until the Sauce starts to boil (bubble). Low heat to low and cook for 40 to 45 minutes on low heat.

After 45 minutes turn heat off.

Cook Spaghetti, Rigatoni, or whatever pasta you like.

Drain the pasta in a colander. Place the pasta back into the pot it cooked in. Add some Tomato Sauce and mix.

Place some pasta on each persons plate. Add 2 or 3 Meatballs to the place. Add some Tomato Sauce over the Pasta and Meatballs and serve.

Place grated Pecorino, and or grated Parmigiano Cheese on the table.

Eat & Enjoy !!!

SUNDAY SAUCE

alla SINATRA RECIPE

MEATBALLS & SUNDAY SAUCE

alla BELLINO alla PACINO

alla SINATRA

AMAZON.com

GIANTS !!!

PAVAROTTI & SINATRA !!!

NONNA BELLINO’S COOKBOOK

aka The SINATRA COOKBOOK

JOSEPHINA SALEMI BELLINO

BORN in LERCARA FRIDDI SICILY

The Same Town FRANK SINATRA’S FATHER MARTY

Was BORN

LUCKY LUCIANO as WELL

AMAZON.com

Did You Know the Philly Cheesesteak is an Italian-American Invention by Pat Olivieri 1933 Philadelphia PA

DID YOU KNOIW The PHILLY CHEESESTEAK is ITALIAN ???

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!

The BIG LEBOWSKI COOKBOOK

aka “GOT ANY KAHLUA” ???

The COLLECTED RECIPES of The DUDE

“ABIDE in IT” !!!

AMAZON.com

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.