
Copyright 2016 Daniel Zwicke


Since 1720
But For a PRICE !






"Everything & Anything" !!!








The Original: Lombardi’s
1905
Gennaro Lombardi applies to the city government for the first license to make and sell pizza in this country. His restaurant becomes the training ground for the city’s next generation of pizza-makers.
Totonno’s
Spun Off From: Lombardi’s
1924
Founded by Anthony “Totonno” Pero, former Lombardi’s pizza-maker.
1940s-1994
Ownership changes hands three times, all within the family.
1994
Gennaro “Jerry” Pero, Anthony’s son and a former owner, dies.
2009
A fire burns the original Coney Island pizzeria. It gets rebuilt and reopens less than a year later and today is the only Totonno’s still open.
Total Pizzerias: 1
John’s Pizzeria
Spun Off From: Lombardi’s
1929
Opened by John Sasso, who was trained by Lombardi.
1947
Sasso’s nephews Augustine and Patrick Vesce take over the business.
1970s-1980s
Ownership changes hands two more times, all within the family.
1984-2008
John’s opens up two additional restaurants in Manhattan and one in Jersey City.
Total Pizzerias: 4
Patsy’s
Spun Off From: Lombardi’s
1933
Pasquale “Patsy” Lancieri, who briefly worked at Lombardi’s, opens Patsy’s in East Harlem with wife Carmella.
1974
Lancieri passes away.
1991
Carmella sells the East Harlem pizzeria to longtime employees John Brecevich and Frank Brija.
1995
Brecevich and Brija license the Patsy’s name to Nick Tsoulos. Six other Patsy’s have opened in Manhattan since then.
Total Pizzerias: 7
Grimaldi’s
Spun Off From: Patsy’s
1941
A teenage Patsy Grimaldi starts making pies at his uncle Patsy Lancieri’s restaurant.
1990
Grimaldi opens his own coal-oven pizzeria in Brooklyn at 19 Old Fulton Street and calls it Patsy’s.
Mid-1990s
Brija takes Grimaldi to court over name licensing, resulting in Grimaldi’s rechristening his
pizzeria after his last name.
1998
Grimaldi sells the restaurant to Frank Ciolli but stays on as a sometime consultant. Over time, Ciolli opens 32 out-of-state locations and four New York locations.
2011
Landlord disputes and rent problems force Ciolli to relocate to One Front Street.
2011
Patsy and Carol Grimaldi decide to open a new pizzeria called Juliana’s, named after Patsy’s late mother, in the original Fulton Street location, reuniting him with his coal oven.
2011
Patsy and Carol Grimaldi decide to open a new pizzeria called Juliana’s, named after Patsy’s late mother, in the original Fulton Street location, reuniting him with his coal oven.
2012
Ciolli files a lawsuit seeking an injunction against Grimaldi, citing “unfair competition.”
Total Pizzerias: 36

Antica Pizzeria Port’Alba
FILIPPO MILONE , Proprietor
PIZZERIA NAPOLETANA
192 GRAND STREET, NEW YORK
As well, it is known to the public that when first they will be annexed to the pizzeria a Casereccia Kitchen for fork collection.
The gourmets go to eat the delicious pizza at Signor Filippo Milone’s friendly New Pizzeria at 192 Grand Street.
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Recently found documents are disputing the claims that Genaro Lombardi opened what is now known as Lomabrdi’s Pizzeria in 1905. Documents show Signor Filippo Milone opening a Pizzeria at 192 Grand Street, New York NY , so this pre-dates the claim of Lombardi’s being America’s 1st ever Pizzeria.
As far as there being a pizzeria at 53 1/2 Spring Street where Lombardi’s now stands, documents show that there was a pizzeria there in 1905, but it was not owned then by Lombardi, but by Giovanni Santillo, who opened it in 1901. This pizzeria was called Antica Pizzeria Napoletana.
Other documents show Genaro Lombardi immigrating to New York in 1905 at age 17, and being classified at Ellis Island as a “laborer.” It’s possible that Genaro Lombardi was at the pizzeria at 53 1/2 Spring Street as an employee, but certainly not an owner in 1905. Lombardi did end up buying the pizzeria at a later date.

53 1/2 SPRING STREET
NEW YORK NY
1905
The picture above shows Antonino Tottono Pero (left) and Genaro Lomardi (r) in front of 53 1/2 Spring Street, New York. If you consider the newspaper ad of Antica Pizzeria Napoletana, and if the ad was in 1905, then maybe the picture of Anthony Pero and Genaro Lombardi that has 1905 pasted over the picture shown here, and hangs in Totottono’s Pizzeria on Neptune Avenue in Coney Island, Brooklyn, then this picture may very well be at a later date (1907? 1909??? whatever ???). You can see the sign in the window says Genaro Lombardi Pro. (proprietor), and that the shop is an Italian Grocery Store, of which one of the products they sell is fresh baked pizza which the Pero family claims, their ancestor Antonino Tottono Pero is the pizzaiolo (pizza maker / baker), as the family points out the he has flour on his shoes in the picture, and that bakers always have flour on their shows. There is no evidence of Lombardi having flours on his shoes.
Atonino Pero went on to open his own Pizzeria, Tottono’s on Neptune Avenue in Coney Island Brooklyn in 1924. The Pero family states that Tottono’s is the oldest pizzeria in America, continuously operated by the same family, the Pero’s.
Tottono’s Pizzeria Napolitana
Circa 1950s

“Don’t Mess with COOKIE” !!!
Cookie Ciminieri at Tottono’s, 2015. Don’t mess with Cookie, “she’s a Tough Cookie.” If you’ve ever been to Tottonos’s, you know what we mean.

Anthony Pero
1950s ???
John’s Pizzeria
Since 1929
John’s Pizzeria of Bleecker Street . The neon sign JOHN’S PIZZERIA PROT’ALBA. The neon sign, Port’Alba aludes to the original name of the pizzeria opened in 1929 by John Sasso at 175 Sullivan Street, Greenwich Village, New York. Note that the original Faicco’s Salumeria Italian Deli was also first located on Sullivan Street and later moved to Bleecker Street a few block away.
JOHN SASSO of JOHN’S PIZZA
A old picture of John Sasso in front of his pizzeria. Not sure if this is the original location at 175 Sullivan Street, or the current location on Bleecker Street. Note the words Spaghetti on the window.
DUDES BIG LEBOWSKI GUACAMOLE and More …
COLLECTED
ALSO GREAT SUPER SUNDAY GAME DAY Recipes
The BADASS COOKBOOK
Make Deviled Eggs, Badass BBQ SPARE RIBS,
KFC CHICKEN, SLOPPY JOES
CHILI For a CROWD, BADASS CHICKEN WINGS and more
In THE BADASS COOKBOOK
AWESOME CHICKEN WINGS
…
BAR CICHETTI
The FIRST EVER Venetian Wine Bar in America
Created by Daniel Bellino Zwicke
Chef / Wine Director / Managing Partner
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Author Daniel Bellino-Zwicke on INSTAGRAM
Some of Daniel’s Old Photos of BAR CICHETTI Shows Daniel
with GOOD FRIENDS ; Matt Dillon, John Lurie, Frankie Rayder,
Raoul Marti, and …
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Frankie Rayder
SPORTS ILLUSTRATED
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Daniel Bellino Zwicke
with Victoria Secrets Model Frankie Rayder
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Recipes From My Sicilian Nonna
Daniel Bellino Zwicke
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Daniel with Friends Raoul Marti and Matt Dillon
at Bar Cichetti 1999
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Daniel and Family
THE BELLINO ‘S
Uncle Tony, Cousin Tony Aunt Fran, Daniel, Debbie, Aunt Wanda,
Aunt Hellen, and cousins .. BAR CICHETTI 1998
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MICHAEL STIPE & REM Band MEMBERS
At BAR CICHETTI
1998
GREENWICH VILLAGE NEW YORK
NOT Losing Their Religion
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Author Daniel Bellino Zwicke and Cameron Diaz
at Bar Cichetti
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Marisa Tomei was a Regular along with Friends Fischer Stevens
and Rosie Perez , Severio Guerra, John Lurie, Ed Harris, and Debbie Mazur
Ed HARRIS was Seen Eating at BAR CICHETTI
during the Filming of POLLOCK

The 1st time ED HARRIS ate at BARICHETTI
When he was fisnished with his dinner and leaving the restaurant, Ed came over to me thank me and said that he really enjoyed the meal.
“Thanks Ed”
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ROSIE PEREZ Spotted at BAR CICHETTI
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SUNDAY SAUCE
by Daniel Bellino Zwicke
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Chef Daniel Bellino Zwicke and friends Debi Mazur & Sevario Guerra
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Daniel Bellino Zwicke in Instagram
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MARISA TOMEI and ROBERT DOWNEY JR.
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FRANKIE RAYDER / SPORTS ILLUSTRATED
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ANNABELLA SCIORRA
FISCHER STEVENS
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Marisa Tomei and Fischer Stevens
DELMONICO’S
“AMAERICA’S OLDEST RESTAURANT”
BEST CHRISTMAS GIFT COOKBOOKS 2021
# 1 BEST NEW COOKBOOK 2024
“SINATRA SAUCE”
PIZZA ?
“Yes You Can Make It” !
Italian all over Italy, as well as their Italian-American cousins in America,love to make this tasty homemade pan pizza at home. It’s absolutely delicious, and a lot easier to make than you’d think. This is the basic recipe for a Pizza with Tomato & Mozzarella, and you can add other toppings like; Sausage, Pepperoni, Mushrooms, and / or Sweet Peppers if you like. You can even make some delicious Rosemary Focaccia by eliminating the tomato and mozzarella, and adding fresh Rosemary instead. Once you know how to make this basic pizza, you can do a lot of things with this recipe. so give it a shot. Make it a few times and you’ll become a pro, and a hit at the Friday Night Pizza Party, or anytime at all. Buon Appetito!
Ingredients for the Dough :
1 packet Dry Yeast (2 ¼ teaspoons)
1 teaspoon Sugar
1 cup Warm Water (about 110 degrees)
3 cups Bread Flour
2 teaspoons Kosher Salt (or Sea Salt)
1 Tablespoon Olive Oil for dough & more for pan
You will need a Food Processor to make this dough.
Place the water, Sugar, and Yeast in a small bowl, stir it a little, then let it rest at room temperature until it starts to foam (about 10 minutes).
If your food processor has a plastic dough hook use that. If it doesn’t, then insert the metal cutting blade onto your processor.
Add the Flour and Salt to the food processor and pulse for 2 seconds.
Add the water / yeast mixture and 1 tablespoon of Olive Oil to the processor.
Turn the processor on and let it run until the dough starts to form a ball, and is pulling away from the processor bowl. Then turn the processor on again, for exactly 30 seconds and stop.
Get a large glass or ceramic bowl and lightly coat the whole inside with some Olive Oil. Place the dough in the bowl and move it around so it gets coated completely with olive oil. If you need it, add a bit more olive oil.
Cover the bowl with plastic wrap, and leave the dough to rise for one hour, in a draft-space. Usually somewhere on the kitchen counter is fine.
After one hour to 1 hour & 15 minutes, your dough should have risen to double its original size. The dough is ready ro roll out and make pizza.
PIZZA TOPPING :
A jar of Italian Passata di Pomodoro (Tomato Sauce)
Olive Oil
Sea Salt
½ pound whole milk Mozzarella Cheese (Polly-O)
¼ cup grated Pecorino Cheese
8 Basil Leaves, torn by hand
Note : Passata di Pomodoro is puree of Italian Tomatoes, aka Tomato Sauce. I recommend getting the absolute best quality Italian product like, Mutti, or anything labeled San Marzano for best results.
MAKING THE PIZZA
You will need a half sheet pan (16.5” x 11.5” ) to make the Pizza.
Turn your oven on to 400 degrees.
Place 2 tablespoons of Olive Oil in the sheet-pan, and spread with your fingers so the whole bottom surface of the pan has a thin coat of oil.
Remove your dough from the bowl and place it in the center of the sheet-pan. Push the dough down with your hand, and push and stretch the dough until it forms into the size of the pan, and is completely covering the bottom of the pan.
Cover with plastic wrap and let the dough rest inside the pan for 10 minutes.
Take a spoon and spread enough of the tomato passata (tomato sauce) over most of the pizza dough, leaving a half inch around all sides without tomato, as a border that pizzas always have.
Drizzle a couple tablespoons of Olive Oil over the pizza. Sprinkle a little Salt over the whole pizza.
Sprinkle the grated Pecorino Romano Cheese evenly over the whole pizza.
Evenly spread all the torn Basil over the pizza.
Then evenly spread shredded mozzarella evenly over the pie. Don’t over do it with the cheese. There should be spots where there is just tomato and no cheese over it. You don’t want the cheese to completely cover the pied or it will be out of balance.
Place the Pizza in the oven and bake for about 16 to 20 minutes, until the crust looks nicely browned. Serve and enjoy.
Note : Naturally you can add other toppings to this basic tomato pizza, such as Pepperoni, Sausage, or Mushrooms, whatever you like.
You can make tasty basic focaccia by not adding the tomato and cheese as the toppings on the dough. Instead, add a little more olive oil, some extra Kosher or Sea Salt sprinkled on top. Then add some chopped fresh Rosemary on top, throw it in the oven and bake, and you’ll have some tasty Rosemary Focaccia.
This RECIPE was EXCERPTED from POSITANO The AMALFI COAST COOKBOOK / Travel Guide by Daniel Bellino Zwicke who says “HAPPY NATIONAL PIZZA DAY to ALL”
POSITANO The AMALFI COAST COOKBOOK is Available on AMAZON.com
“Enjoy The Recipe, Enjoy the PIZZA, Enjoy the BOOK .
Arthur Frommer, known for the guidebook Europe on 5 Dollars a Day and other titles on budget travel, has died aged 95.
Pauline Frommer, his daughter, confirmed his death in a statement on his website.
The writer, who began his journalism while on military deployments abroad, passed away at home surrounded by his loved ones.
“Throughout his remarkable life, Arthur Frommer democratised travel, showing average Americans how anyone can afford to travel widely and better understand the world,” Pauline wrote in her statement.
“I am honoured to carry on his work of sharing the world with you, which I proudly do with his team of extraordinary and dedicated travel journalists around the world. We will all miss him greatly,” she added.
Frommer was the founder of Frommer’s guidebooks – a series of travel books that included planning and travel tips to destinations around the globe.
The series was based on Europe on 5 Dollars a Day – one of his first publications, which came out in 1957 and sold millions of copies.
The book detailed how average Americans could afford to take trips that many thought were only accessible to the wealthy.
“This is a book for American tourists who a) own no oil wells in Texas, b) are unrelated to the Aga Khan, c) have never struck it rich in Las Vegas and who still want to enjoy a wonderful European vacation,” he wrote in the original guidebook.
Frommer was drafted during the Korean War. He was sent to Europe and served in Germany because of his language skills. While deployed, he wrote what would be his first travel guidebook for his fellow service members, The GI’s Guide to Travelling in Europe.
As well as a writer, Frommer was a TV and radio host whose work helped shape others’ approach to travel.
In one essay, Frommer wrote that travel “broadens our lives”.
“Travel has taught me that despite all the exotic differences in dress and language, of political and religious beliefs, that all the world’s people are essentially alike,” he wrote. “We all have the same urges and concerns, we all yearn for the same goals.”
I was 22 years old when I made my first trip to Europe. I book a flight on PanAm from JFK New York to Rome. It was $55o. I can’t tell you how excited I was on the flight over, and those first 5 days spent in Rome, and I was in total euphoria as I explored The Eternal City. I just couldn’t believe it. I was like a young child on Christmas Day. That’s the feeling I had, super excited and oh so happy. And again, I was in a state of euphoria. That’s how much I loved it.