Tripadvidor Pizza Fuck Up

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PIZZA MAESTRO “DOM DeMARCO” And His DiFara Pizza Is Considered by Some as The BEST PIZZA In AMERICA … AVENUE J BROOKLYN  NEW YORK

TripAdvisor makes a major Faux Pas when with their Top 10 Pizza Cities of U.S.  The Faux Pas, TripAdvisor puts the “Undisputed Raining King of American Pizza 4th” and as if they are even more out of their minds rank San Diego # 1, Las Vegas # 2, Boston # 3, and The Champ New York # 4  … It doesn’t take much of a Genius to realize that this is one of the 21st Centuries biggest Media Blunders of all. So bad in fact, “It’s a Joke,” an absurdity that is beyond belief and has “Seriously Hurt TripAdvisor” and given them a major Credibility Issue.  A business that is built on credibility and giving “Advise” as per their “Name,” TripAdvisor is in TROUBLE ..

Below:  “THIS IS INSANITY” !!!

The Top 10 Cities for Pizza, as determined by TripAdvisor:

  1. San Diego, California
  2. Las Vegas, Nevada
  3. Boston, Massachusetts
  4. New York City, New York
  5. Seattle, Washington
  6. Austin, Texas
  7. San Francisco, California
  8. Indianapolis, Indiana
  9. Philadelphia, Pennsylvania
  10. Phoenix, Arizona

At issue here is not whether San Diego, Boston, and Las Vegas has better Pizza then New York and that they have bragging rights. “Hell No!” They don’t, anyone in their “Right-Mind” knows that no city can touch New York in their superiority as far as Pizza is concerned, New York is America’s undisputed Champ, we have some of the Best Pizza on Eart, and this include Italy. The only city that comes close to New York is New Haven, Connecticut, but even as great as New Haven and the towns pizza is, they are a distant second to New York, Chicago? Fougettabout IT! Chicago, that “Deep Dish Stuff” That’s NOT Pizza, it’s Deep Dish something, not Pizza. The balance is completely off to be called “real pizza.”

The issue here, with TripAdvisor’s Major Foul-Up  is when you go to Tripadvisor for “Advise” on Hotels, Restaurants, and other travel related questions to determine what is the best, and for accurate descriptions, opinions, and ratings, “Is Tripadvisor accurrate and reliable? The answer is, “Sometimes,” just be careful and look to others like Yelp and articles and other info on places you are seeking accurate info and advice about. Don’t solely count on TripAdvisor. This “Pizza Debacle” is a major “blunder” and one that will take Tripadvisor a good long time to recover from.

 

 

Daniel Bellino-Zwicke

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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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AMERICA’S BEST PIZZA “DiFARA”

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The PIZZA MAESTRO “Dom DeMarco”

“Yes,” Eating Pizza Made by The Maestro DOM DeMARCO

Is a Religious Experience !!!

 

Much has been said of the now famed Pizzeria (DiFarra Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don’t know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno’s on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.

Wow, got off on a tangent about both Di Farra and Totonno’s when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra’s and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. “Yes,” it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.

Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn’t the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco’s pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don’t like it don’t eat it, this countries finest examples of the Pizza Art.

And on to the religious experience of Di Farra, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He’s worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he’s entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does and wants to serve to his customers. No one else who has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra’s to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). “It’s a Religious Experience.” Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America’s Best, and something to rival that other World Pizza Capital, Napoli.

 

by Daniel Bellino Zwicke

READ of ITALIAN AMERICAN NEW YORK In  “La TAVOLA” Availble On AMAZON.com

Filled With WONDERFUL RECIPES And Stories of Italian-American New York and AMERICA ..

Filled With WONDERFUL RECIPES And Stories of Italian-American New York and AMERICA ..