Mortadela Sandwich Sao Paulo Brazil

 

MORTADELA SANDWICH

SAO PAULO

BRASIL Mercato

EAT IT !!!

The MORTADELA SANDWICH

SAO PAULO, BRAZIL

MORTADELA SANDWICH 

SAO PAULO

AMERICA'S FAVORITE FOODS

And SECRET RECIPES 

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French Fry King RioDeJaneiro Rio Brazil

 

BRAZILIAN FRENCH FRIES with SAUSAGES

CHORIZO

RIO de JANEIRO

BRAZIL

The FRENCH FRY KING of RIO

RIO de JANEIRO BRASIL

RECIPES

FAVORITE FOODS

And SECRET RECIPES

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.

Osteria Olloro - Rome 2018

 

Augosto and I

CACIO PEPE

Cetara Amalfi Coast Italy Alici

 

 

CETARA

 

The AMALFI COAST, ITALY

 

Cetara

CETARA PUNTO e PASTA

 

Corso Garibaldi 14, Cetara

 

tel + 39 089 261109

 

 

Want a real Amalfi Coast eating experience in the kind of cute little family run

restaurant? Go to Cetara, one of the last authentic fishing villages left on the Amalfi Coast

where the local fishermen catch fresh fish everyday, and the local specialties are Alici (anchovies) 

and Tuna.  Look for the cute little trattoria "Cetara Punto e Pasta" and if you're lucky, you'll get a table. Then sit in for what will be one of your best meals and experiences of your entire Amalfi Coast trip.

 

As I said they specialize in Alici here, so I suggest you get a couple dishes or more made with Alici, they are absplutely wonderful. Maybe start out with the Crostini that are topped with a bit of fresh Ricotta and topped with a fresh filet of Alici, "Yum." My favorite are the Alici Fritti. The Alici are lightly battered and perfectly fried. They are amazing. 

 

They have all sorts of wonderful fish and as the name says, pasta dishes as well. Try some Octopus (Polpo), and the Spaghetti Frutta di Mare with mixed seafood of Mussels, Shrimps, and Clams is outstanding. They are quite well known for their homemade Ravioli stuffed with ricotta and anchovies, in a light tomato sauce.

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RAVIOLI w/ RICOTTA e ALICI

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Le Menu

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PASTA w/ ALICI

 

 

Bill of Fare

 

Cetara Punto e Pasta

 

 

 

POSITANO is COMING !

 

READ ABOUT CETARA - POSITANO

 

NAPLES & The AMALFI COAST

 

POSITANO - AMALFI COAST COOKBOOK 

 

TRAVEL GUIDE

 

RECIPE

November 28, 2020

 

by Daniel Bellino Zwicke

 

"The BEST THING in 2020"

AMAZON.com

 

 

The Fishing Fleet of Cetara

 

 

 

SPAGHETTI FRUTTA di MARE

At CETARA PINTO PASTA

RECIPE

INSALTA di POLPO

RECIPE Octopus Salad

At CETARA PUNTO e PASTA

CETARA, ITALY

A few Dishes at CETARA PUNTO PASTA 

  CETARA, ITALY

SEAFOOD RECIPES

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The FEAST of The 7 FISH

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ITALIAN CHRISTMAS

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SEAFOOD RECIPES

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Positano Amalfi Coast Travel Guide Cookbook

"IT'S ALMOST HERE" !!!

POSITANO

The AMALFI COAST COOKBOOK - TRAVEL GUIDE

COMING November 28th 2020

"The BEST THING to HAPPEN in 2020"

AMAZON.com

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

Sfogliatelle on Amalfi Coast Italy

 

ANDREA PANSA

and a classic VESPA

AMALFI, ITALY 

on The AMALFI COAST

This is one of the most Beautiful Italian Bakery / Caffes

you'll ever see in your life. They make all sorts of wonderful 

Italian Pastries, Cookies, Cakes, and of course SFOGIATELLE ...

If you're ever on the AMALFI COAST, check them out. They right by the

CATHEDRAL in the main square of AMLAFI ... Mangia Bene !

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Classic Sfogiatelle

Italian-American New York's favorite pastry? It has to be our beloved Cannoli from Sicily. Yes we Italian-American New Yorkers do love our Cannoli, but when it comes to our second favorite it another crispy treat, this time from the Amalfi Coast in the Southern Italian City of Napoli (Naples). Yes we do love our  Sfogliatelle all crucnchy crispy and filled with sweet lemon flavored ricotta cream to complete its lovely taste. Yes the Cannoli may be number one, but it's not everyone's absolute favorite, though they may love it, if forced to pick one over the other, some would go with the much loved Sfogliatelle a pastry invented by Nuns in The Convent of Santa Rosain the smal town of Conca dei Marini on The Amalfi Coast of Italy.

Most people associate this tasty Italian Pastry the Sfogliatelle with the city of Naples, and tey would be right in doing so. But if they thought it was invented in this city they would be wrong, for as we have just stated it was invented on the Amalfi Coast at the Convent of Santa Rosa. This being said, as this pastry is wonderfully delicious and loved by millions, and with Napoli being the capital city of the region, Naples has adoted the pastry as its own, and more Sfogliatelle are consumed on a daily basis in Naples than in any otherr place. The on Earth including New York , and they make such good ones there, New York Italians and all citizens of The Big Apple associate the pastry with Naples. All this beng said,  just go out and get one and enjoy for lucky for those of us who live in New York, we have many fine Italian Pastry Shops that make Sfogliatelle every bit as good s you get in Naples or on the Amalfi  Coast of Italy.

That's Sfogliatelle alla New Yorkese. Basta !

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Inside Pasticceria Andrea Pansa

Piazza del Duomo

Amalfi

"Their Sfogliatelle are Amazing!"

 

 

It is a typical cake of the Neapolitan pastry tradition, a sin of gluttony that everyone should enjoy once arrived in Campania. It has a classic shell shape, fragrant in the mouth with a soft and delicious filling, garnished with pastry cream and raspberries...have you understood what we are talking about? The Sfogliatelle Santa Rosa, of course. An inviting-looking sweet rich in tradition, that contains within it the secrets of a distant history.
The history began in 1600, in the Monastery of St. Rose from Lima in Conca dei Marini, on the  Amalfi Coast . The cook-nun (probably inspired by God or by the need to not waste anything) decided to prepare a mixture using a bit of semolina cooked in the milk, lemon liqueur, dried fruit and sugar; then she enriched the bread mixture with white wine and lard and created a pocket like a nun's hood in which she put the first mixture. Once out of the oven, the nun garnished the new cake with pastry cream and raspberries. This delicious sweet was renamed "Santa Rosa", to glorify the Saint to which the monastery was dedicated.
The recipe of the sfogliatella Santa Rosa was jealously guarded within the walls of the Monastery of St. Rose for about 150 years. In the early XIX century Pasquale Pintauro, a Neapolitan pastry chef, obtained the original recipe (probably from a nun aunt): he promptly changed it by removing the pastry cream and the raspberries. So he created the "riccia" (curly) variant of the sfogliatella: triangular-shaped, crunchy, composed by composed of layers of thin puff pastry overlapping each other, filled with flour, eggs, ricotta, candied fruit, milk and sugar. Finally, there is also a third variant of the sfogliatella, the "frolla" one, of round form, prepared with soft short pastry and filled with the same puff of the Sogliatella Riccia.

 

 

 

 

 

 

 

SFOGLIATELLE SANTA ROSA

 

 

 

In the 18th century a group of cloistered nuns at the Santa Rosa convent in the town of Conca dei Marini combined ricotta, candied fruit, Lemon Zest, and semolina in a shell shaped puff pastry and thus a culinary star was born. These nuns, as many in the area, invented the dish to avoid throwing away excess ingredients, never expecting to create such a culinary sensation.  The traditional version of Sfogliatella is served ‘riccia,’ named for its curly appearance and crunchy texture.  As legend has it, this version was difficult to eat for people who had no teeth (dental hygiene was less than spectacular in the days of Bourbon rule), so local bakers invented a ‘frolla’ or smooth version.  Both are delicious, but the orginal ‘riccia’ version will always reign supreme. 

 

Many of Italy's iconic pastries originated in medieval convents. Nuns would rise early and bake my candlelight, ready for the early morning customers who would purchase them hot from the oven and passed through a grilled window. Some time around the year 1700, a sister at the Santa Rosa convent in Conca dei Marini mixed together some flour and ricotta cheese and shaped it to resemble a monks hood as it would fall against his back.

The recipe for the Santa Rosa convent's signature sfogliatelle pastry may have been passed beyond the walls of the cloister by a nun to her nephew. Sfogliatelle later appeared in the the fashionable pastry shops of the Via Toledo in Naples. The shape was simply inverted to resemble a seashell, a popular design motif for Rococo Naples which was then the densest and most sophisticated capital in Europe. 

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My Two SFOGIATELLE SANTA ROSA I had in NAPOLI

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In the two days I was in Napoli in June of 2015, I had Sfogiatelle both days for breakfast and tried Sfogiatelle in about 5 different places in Naples as well as eating them everyday in my fabulous 3 breakfast meals at Villa Maria in Minori. As Cannoli are to Sicily, Sfogiatelle are of Napoli and the Amalfi Coast of Italy. Get an Espresso and a Sfogiatelle in Napoli or at Pansa in Amalfi or at Gambardella in Minori and you'll be in Heaven.

Basta !

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The WORLDS BEST BREAKFAST !!!

VILLA MARIA AGROTURISMO

MINORI , ITALY

 

 

This is the amazing Breakfast I had everyday for the 3 wonderful days I spent with Maria and Vincenzo Manzo at there delightful Agroturismo VILLA MARIA in MINORI on The AMALFI COAST of Italy. Coffee, fresh Cherries, an Apricot, Maria's awesome Lemon Cake, Coffee, toast and Vincenzo's homemade Jams. "It was absolute Heaven."

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Inside the Fabulous ANDREA PANSA CAFFE / PASTICCERIA

 

 

Amalfi Italy

 

 

Some Recipes from The AMALFI COAST

COOKING ITALIAN

GREATEST HITS COOKBOOK

 

PASTICCERIA CAFFE GAMBARDELLA

Minori, Italy

One the great Bakery / Caffes in all of ITALY !

 

 

 

 

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SUNDAY SAUCE

by Daniel Bellino "Z"

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A LOBSTER TAIL

 

A SPIN-OFF of The SFOGLIATELL

 

Larger and Filled with Whipped Cream Folded

 

into PASTRY CREAM

 

Yummmm !!!

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My ESPRESSO and SFOGLIATELLE

ANDREA PANSA PASTICCERIA

AMALFI

May 2018

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Sophia Loren The Gold of Naples Napoli

SOPHIA

Sophia Loren

l'Oro di Napoli

La PIZZA

Sophia Loren

The GOLD of NAPLES

L'ORO di NAPOLI

MEMORIES of ITALIAN FOOD

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