Paolo Scavino Barolo Pizza Dinner New York

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Paolo Scavino Barolo

Rocche Dell Annunziata 1990

There was another great winemaker dinner at La Pizza Fresca in New York last night.     La Pizza Fresca is located on 13 East 20th Street in New York ‘s Gramercy Park .. The place has quite a uniqueness about it .. It’s a restaurant that’s makes some of the best Pizza in all of New York .. Or is it a Pizzeria? Well let’s just say it’s a Pizzeria / Restaurant, OK? Yes that’s what it is. And the Pizza, this restaurant is one of the few that’s certified as Vera Pizza Npolteana which is an organization that grades and certifies Pizzerias that meet the high standards of the best porperly made Naapoletan Pizza. La Pizza Fresca is one of only 1,000 Pizzerias in the world to be Vera Pizza Napoletan certified, nad just 1 of 100 in the United States ..

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Well, anyway la Pizza Fresca makes some great Pizza. They also have a full menu of Antipasti, Pasta, Meat, Fish, and Poultry and they have one great wine list. Besides the great Pizza, La Pizza Fesca is realy into wine, and is in fact one of the top Italian Wine focused restaurants in New York. They have a great wine list that is very extensive and world class. And like they did last night that have many great wine dinners each year.

The wine dinner I attended this night was hosted by Elisa Scavino who is one of Enrico Scavino ‘s two daughters working with him in the family wine business in Peidmont. Well the dinner was awesome, we started with Beef Carpacio, followed by some awesome Pizza, Pizza Funghi (Mushrooms) and Pizza Bianco with Fontina Cheese, Black truffles, and Prosciutto. The Pizza was amazing. We drank Paolo Scavino Barbera and Nebbiolo Langhe with the Carpacio, and ewere quite fortunate to have a couple of Paolo Scavino ‘s fabulous Barolo with the Pizza .. Yes, with the Pizza we drank Scavino’s Barolo Carobric 2000 . This wine was phenominal. It was in perfect balance, full of great fruit and earthy flavors of Truffle and Mushrooms. You couldn’t ask more from a great Barolo from one of the great Barolo vintages of all-time in the 2000 .. Lucky we were at the dinner to follow this great Barolo with Scavino’s Barolo Bric del Fiasc 1998, 2000, and 2010 . Needless to say, they were all great, and drinking quite nicely. 

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We were then treated to an amaing line-up of an amazing 3 Vintage Vertical Tatsing of Paolo Scavino ‘s Barolo Reserva Rocche dell’ Annunziata. The vintages we had were 3 of the greatest Barolo vintages of all-time in the 1990, 2000, and 2001 … Wow what a treat?

It was a great night of socializing, drinking great Barolo accompanied with the awesome Pizza, Pasta, and Bue al Barolo (Beef Briased in Barolo Wine) and our gracious host Alisa Scavino talking about all the great winew we were drinking and of the histroy of the family’s winery founded by her grandfather Lorenzo Scavino. Bravo Elisa!

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Alisa Scavino with Author Daniel Bellino-Zwicke

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The Scavino Family

Paolo Scavino is an historical winery in the Barolo region. It was founded in 1921 in Castiglione Falletto from Lorenzo Scavino and his son Paolo. Farming has always been a family tradition and passion.

Enrico Scavino together with the daughters Enrica and Elisa, fourth generation, run the family Estate. He started to work full time in the winery in 1951 when he was 10 years old. A young winemaker who inherited the passion and devotion for the land he belongs to. Through over 60 years of experience his focus has been to invest on important cru of Nebbiolo to show the uniqueness of each terroir.

Their work is inspired by the love and respect they have for their territory and they pursue purity of expression, complexity and elegance for their wines from the three local grapes Dolcetto, Barbera and Nebbiolo.

These values and culture have been carried on and never changed.

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HISTORY of NEW YORK PIZZA

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NEW YORK PIZZA

The most common and now quintessential form of NY pizza has thus become the type that is cooked in gas ovens rather than the Neapolitan-American type cooked with coal. NY style pizza is sold either as whole pies or by the “slice” — a triangular wedge cut from a whole pizza. Typically, an 18″ NY pizza yields eight slices. With the exception of Patsy’s, none of the original coal oven pizzerias sell pizza by the slice. The availability of slices of pizza fundamentally changed the nature of pizza in NYC, liberating it from the restaurant and substantially lowering the financial barrier of entry. NY style is virtually defined by the low cost of entry, the immediacy of service, and the portability of the product.

The NY style pizzas tend to have far more cheese than Neapolitan-American coal oven pies. The cheese typically covers the entire pie, with sauce only poking out along the circumference. A low moisture mozzarella is used rather than fresh mozzarella, which is not well suited to the lower temperature and longer cooking times of the gas ovens. Gas fired pizza lacks the sooty exterior that is a hallmark of coal fired ovens, but it still has plenty of crunch and snap to go along with the pliancy and springiness of the dough.

The Original JOE’S PIZZERIA
 
 
Corner of CARMINE & BLEECKER STREET
 
Has Moved a few Doors Up to 71 CARMINE STREET
 
in GREENWICH VILLAGE
 
 
The QUINTESSENTIAL NEW YORK SLICE
 
at JOES
 
 
 
MANY CONSIDER JOE’S The BEST SLICE in NEW YORK
 
 
For GAS FIRED PIZZA
 
 
“I Beg to DIFFER” 
 
“PLEASE !!!” 
   
For ME
It’s The Pizza Master Mr. Dominic DeMarco
of DiFARA PIZZA
Brooklyn, NEW YORK
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The MASTER HIMSELF
Mr. DOMINIC DeMARCO
DiFARA PIZZA
 
 
The MAESTRO at Work
Another Perfectly Crafted PIZZA PIE
by Mr. Dom DeMARCO
DiFRA PIZZA
photo Copyright DANIEL BELLINO ZWICKE
BROOKLYN , NEW YORK
 
 
 
 
The Classic SICILIAN SQUARE
 
 
In addition to the classic round pizza, most every pizzeria also sells Sicilian style pies and slices. Characterized by a rectangular shape due to being pan cooked, with a crust that is generally over an inch thick, this style of pizza originated in the bakeries, not the pizzerias, of Sicily, where it is sold as Sfinciuni. In Sicily, Sfinciuni is topped with a tomato sauce spiked with anchovies and onions under a canopy of breadcrumbs rather than the tomato sauce and cheese we see in NYC. That latter recipe is the result of the American melting pot effect of throwing Neapolitans and Sicilians together into lower Manhattan. You can find a version of Sfinciuni sold at Prince Street Pizza as the Broadway Breadcrumb and also at Famous Ben’s as the Palermo slice. Some of NYC’s most storied pizzerias specialize in square slices like L & B Spumoni Gardens in Brooklyn and Rizzo’s in Astoria, Queens.
 
 
 
L&B SPUMONI GARDENS
 
the UNDISPUTED CHAMP of THE SICILIAN SQUARE
 
BROOKLYN, NEW YORK
 
 
 
And DON”T Forget to Get the Namesake Dessert
 
SPUMONI
 
 
 
  
The BIGGEST QUESTION of ALL
WHO MAKES NEW YORK’S BEST PIZZA ???
LOMBARDI’S
AMERICA’S First PIZZA
 
 
LOMBARDI’S is the ROOT of ALL GREAT PIZZA In AMERICA
 
 
GENARO LOMARDI With PIZZAIOLO ANTHONY PERO (Totonno’s)
 
Lombardi’s thrived in Little Italy, feeding legions of factory workers and immigrants longing for a taste of home. It was so popular that Lombardi soon dispensed with the groceries entirely and started selling pizza exclusively. Numerous employees struck out on their own, fanning out across the city and spreading the distinctive style of pizza.
 
 
TOTONNO PIZZERIA NAPOLITANO
Neptune Avenue
BROOKLYN , NEW YORK
Since 1927
According to the owners of Totonno’s Pizza, sisters Cookie Cimineri and Antoinette Balzano will not tolerate anyone telling them someone besides their grandfather Anthony “Totonno” Pero brought pizza to America. They don’t want any money, so much so that if you disagree, they’ll probably kick you out before you can order.
 
 
 
A BRIEF HISTORY of NEW YORK PIZZA
 
 
In 1924, Lombardi’s employee Anthony “Totonno” Pero opened Totonno’s in Coney Island. Five years later, John Sasso, also an employee of Lombardi’s, opened John’s Pizza on Bleecker Street. 1933 saw Pasquale “Patsy” Lanceri, reputed to have been a Lombardi’s employee, open Patsy’s in Harlem. Lombardi’s, John’s, Totonno’s, and Patsy’s are all still around today and represent cornerstones of the original NY style of pizza. (Lombardi’s closed in 1984 and reopened a decade later in a different space on the same block.)
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1905: Gennaro Lombardi’s opens America’s “First Ever Pizzeria” at  53 1/2 Spring St. in Lower Manhattam, New York, NY .. Some famed Pizzaioli  (Pizza Makers) work there over the years;Anthony Pero founder of Totonno’s Coney Island, John Sasso of John’s Pizza Bleecker Street, and Pasquale Lancieri aka “Patsy” who opens “Patsy’s Pizzeria in Eats Harlem. A Pizza cost a Nickel at Lombardi’s in 1905 ..
1924: Anthony “Totonno” Pero opens Totonno’s in Coney Island. Establishes unusual ritual that some Pizzerias carry on to this day. When the dough runs out, the Pizzeria close for the day.
1929: John Sasso opens John’s Pizzeria on Bleecker Street.
1933: Pasquale “Patsy” Lancieri opens Patsy’s in East Harlem.
1956: Average cost of a slice of New York pizza: 15 cents. Price keeps pace with cost of subway fare, seen as a kind of an economic indicator.
1959: Ralph Cuomo opens Ray’s Pizza on Prince Street.
1964: Di Fara Pizza opens in Midwood, Brooklyn.
1977: Saturday Night Fever: John Travolta double-slices it at Lenny’s in Bay Ridge.
1990: Three Ray’s owners, none of them named Ray, band together, form a coalition to trademark the name, and eliminate impostors, or make them pay a fee.
1994: Seventy-nine people are arrested for operating an international drug ring out of a midtown Famous Original Ray’s.

2004: Anthony Mangieri opens Una Pizza Napoletana. Some cal him “The Pizza Nazi” 

 2004: Zagat awards Di Fara 28 rating for food along with Le Bernardin and Jean Georges; Di Fara also receives lowest rating ever for décor: 5.
Daniel Bellino Zwicke
 
 
Just had to Show you a picture of one of the Best PIZZAS I’ve ever had.
SALAME PIZZA
PIZZA at da MARTINO RESTORANTE / PIZZERIA
NAPOLI , ITALY
“FRIGGIN AWESOME” !!!
Right around the corner from The HOTEL EXCELSIOR
NAPLES ITALY
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SUNDAY SAUCE
No PIZZA HERE !
JUST LOTS of OTHER GREAT RECIPES
by Daniel Bellino “Z”
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The RAGU BOLOGNESE COOKBOOK
 
SECRET RECIPE
 
by DANNY BOLOGNESE
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