TONY DOES CHICAGO
HOT DOGS at HOT DOUG'S
Friday, November 29, 2024
Sunday, November 17, 2024
Tribute to Anthony Bourdain
TONY in The KITCHEN
BRASSERIE Les HALLES
NEW YORK CITY
A TRIBUTE to ANTHONY BOURDAIN
TONY at His BEST
TOP 10 BOURDAIN MOMENTS
Anthony Bourdain Last Episode PartsUnkown
ANTHONY BOURDAIN
PARTS UNKNOWN
FRENCH ALPS
TONY'S LAST EPISODE
Anthony in Puglia Where he Ate
TONY with NONNA MARIA
LECCE, PUGLIA
TONY with FRANCIS FORD COPPOLA
"BREAKING BREAD"
BASILICATA
WHERE TONY ATE in PUGLIA
When you think of Italy, what comes to mind? The sweeping architecture of the Roman Empire? Or perhaps the sparkling waterways of Venetian canals? Maybe you’ve got a vision of vineyards in Tuscany or brightly colored houses on the Amalfi Coast. No matter what, I’d bet good money your mind’s eye doesn’t evoke the scenery and scenes of Southern Italy – especially not as seen through the eyes of Anthony Bourdain.
Anthony Bourdain visited Puglia and its neighboring state of Basilicata while filming the “Southern Italy” episode of Parts Unknown (season 10, episode 8). This was his only on-screen visit to “The Heel of the Boot” during his television career, and his own notes share that it was inspired by Asia Argento while filming the Rome episode two seasons earlier.
Both figuratively and literally far from the iconic sights and sweeping vistas most people associate with the rest of the country, you have to really mean it if you want to eat at the places visited by Anthony Bourdain in Puglia. Here are those places, and what Tony ate, should you be inspired to discover a new corner of Italy on your trip.
The Southern Italy episode opens with Tony sitting at a beachside restaurant, enjoying a simple pasta dish – but like many Italian – and especially Solento* – dishes, its apparent simplicity belies both the ingredients and care put into its preparation. He’s eating Spaghetti ai Ricci di mare, which is pasta with garlic, herbs, and Sea Urchin roe, with a cold Peroni and – quite uncharacteristically at this point in his career – a cigarette.
TONY in PUGLIA
At RICCILANDIA
SP90, 72015 Torre Canne BR Italy
+39 338 357 3010
RIGHT UP TONY'S ALLEY
TUNA TARTARE & GRILLED OCTOPUS
RICCOLANDIA
MONOPOLI, APULIA
SEA URCHIN SPAGHETTI
"TONY LOVES IT"
MONOPOLI
MAKING FISH STEW
alla MONOPOLITANA STYLE
TONY at a BEACH PARTY LUNCH
A BEACH near MONOLI, PUGLIA
While exploring Puglia and Southern Italy, first Tony has a “Monopoliana”-style beach party/picnic/barbeque after fishing with Dino, Franco, and Asia out of Porto di Monopoli in the Adriatic. They feast on a fish stew with tomatoes, garlic, basil, and bread, barbecued lobster and oyster, and fresh uni, with white wine.
He also has a local grandma meal, one of his go-to ways to try local flavors. Meeting up with a local connection Angelo, they head to Angelo’s nonna, Maria, for hand-made orecchiette with pomodoro and cacioricotta – plus a generous side of religious fervor that gets lost in translation (perhaps for the best!).
TONY EATS PUGLIA !
TONY in SOUTHERN ITALY
PUGLIA & BASILICATA
Eating with FRANCIS FORD COPPOLA
FRIENDS Along the WAY
And NONNA MARIA in LECCE
With FRANCIS FORD COPPOLA
BREAKING BREAD with FRANICS
FORD COPPOLA
BASILICATA
CODENA
PIG SKIN BRACIOLE
aka COTECA
CAPUZELLE
LAMBS HEAD PIE
FRANCIS FORD COPPOLA
Treating TONY to an AMAZING LUNCH
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
100 REGIONAL RECIPES
Of NAPLES & The AMALFI COAST
CAPRI & ISCHIA
Tony Southern Italy Adventure
TONY VISITS FRANCIS
"Not SINATRA"
But FRANCIS FORD COPPOLA
In BASILACATA
Anthony Bourdain
SOUTHERN ITALY
PARTS UNKNOWN
TONY & COPPOLA at Minute 5:45 to 11:53
Tony & a PERONI
TONY LOVES The SPAGHETTI
SPAGHETTI with SEA URCHIN
"TONY LOVES IT"
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
TONY & FRANCIS
Ford Coppola
"BRAKING BREAD"
BASILICATA, ITALY
CODENA
aka COTECA
PIG SKIN BRACIOLE
Francis's Granddaughter
Francis & Anthony
"BREAKING BREAD with FRANCIS"
Francis Ford Coppola
Anthony Bourdain
Wednesday, November 13, 2024
Bourdain on Travel and Life
Anthony Bourdain
"As you move through this life and this World, you change things slightly. You leave marks behind, however small, and in return life and travel leaves marks on you. Most of the times, those marks are your body, or heart are beautiful. Often though, they hurt"
.... Anthony Bourdain ....
BOURDAIN FOODIE - TRAVEL JOURNAL
With Famous TONY QUOTES
Tribute to Anthony Bourdain
Tony in Hanoi
"As you move through this life and this World, you change things slightly. You leave marks behind, however small, and in return life and travel leaves marks on you. Most of the times, those marks are your body, or heart are beautiful. Often though, they hurt"
.... Anthony Bourdain ....
Anderson Cooper on Anthony Bourdain
"WATCH THIS" !!!
It's a GREAT TRIBUTE to TONY
Anthony Bourdain Video
TONY
There Will Never be another ANTHONY BOURDAIN
SINATRA SAUCE
"TONY WOULD HAVE LOVED IT"
COOK LIKE SINATRA
RECIPES & REMEMBERANCES
Sunday, November 10, 2024
Tony Makes a Negroni Bourdain Recipe
"TONY Makes a NEGRONI"
ANTHONY BOURDAIN
TONY Makes a NEGRONI
"TONY'S NEGRONI"
Learn about the Negroni. Read about it, and learn how to make one. The story and recipe pf this now hugely popular Italian Cocktail was written about in bestselling cookbook author Daniel Bellino Zwicke long before most Americans (even Tony, not until 2005) could have dreamt of the cocktail in their WIldest Dreams, Bellino started drinking Negroni's on his first trip to Italy in June of the year 1985, a good 30 years before the APerol Spritz and Negroni Craze hit the shores of America, Daniel was drinking this now famous cocktail at the Caffe Giacosa in Florence Italy while visiting a girl he went to high-school with, and it's been a Love Affair ever since. With the Negroni, not that particular friend of Daniel's. And exactly 10 years later while making an exploratory trip on the Wine Bars (Bacari) of Venice, Daniel discovered the now uber popular Aperol Spritz while having a nightcap one night before retiring to his hotel in Venice, he stopped into a little bar, he saw some people drinking something and he asked the bartender what it was. The bartender said, "an Aperol Spritz," Daniel said he'd take one, the bartender made it, and so in January of 1995 he discovered the Italian Cocktail a good 20 years before it caught on like Wildfire in America to become one of the most popular drinks of the day (from 2017 on). Yes Daniel has long been quite the Trendsetter, being one of the first along with some high-school friends to wear Bowling Shoes off of the Bowling Alley and on the street, Daniel and his friends were doing this way back in 1975. It is said that Daniel created the Two-Shirt-Look, whereby Daniel started wearing one short over the other at the same time starting back in 1997. Daniel says, "If only I could have Patented the Look, I would have made a Fortune. It's a Damn Shame."
LEARN HOW to MAKE a NEGRONI Recipe
by The CREATOR of BAR CICHETTI
and "The TWO SHIRT LOOK" ????
Daniel Bellino Zwicke
The NEGRONI
The Negroni? A question? A question to some? Most of America probably. Many so-called sophisticates have been drinking this “The Negroni” quite a bit in the past 4 years or so. The truly sophisticated, worldly folks have known about them far longer. Me? I’ve been drinking this great Italian-Cocktail for some 28 years now. Yes, I’ve been drinking Negroni’s ever since my first at a Bar in la Bella Roma back in the Summer of 1985. Rome, “The Eternal City” is where I had my first, on that marvelous first trip to Bella Italia. I was quite a young man, and that trip was completely magical, discovering real Italian “Italian Food” for the very first time, I had my first true Bolognese, Spaghetti Carbonara, Coda di Vacinara, Bucatini Amatriciana, Gelato, and a true Italian Espresso, “Oh Bliss!” Yes it was. I saw The Sistine Chapel, Michelangelo’s Moses at San Pietro en Vincole (Saint Peter in Chains), I saw the Coliseum, The Roman Forum, The Duomo in Florence, Venice and The Grand Canal, Positano, Capri, Napoli, and so much more. Yes the trip was magical. It was magical hanging out at a Bar in the Piazza Popolo drinking my first Campari, and that first of a thousand Negroni’s, or more. Many American’s are just discovering its charms, “me and the Negroni,” we go way back; in Rome, Venice, , Positano, Capri, Verona, Bologna, I’ve had Negroni’s all over. And many in New York in restaurants and bars all over Manhattan, and Staten Island where I drink some of the best Negroni’s I’ve ever had, certainly in New York, at my buddy Pat Parotta’s house in Staten Island.
Pat pours an awesome Negroni, better than any bartender in the city. He makes them with love and when I go to one of his wonderful little dinner parties, that’s the first thing I have. It’s tradition for us now. Leaving my house in Greenwich Village, I hop on the 1 Train and take it down to the Battery to the Staten Island Ferry Terminal. I hop on the ferry, ride across New York Harbor, passing the gorgeous Lady Liberty (The Statue of Liberty) along the way. I get off the ferry.
Pat picks me up at the terminal on the Staten Island side. We go to house, and I’m not through the door two minutes and he’s mixing up a nice one. A Negroni that is!
Well 2 that is, one for me, and a Negroni for himself. We drink great Italian Wine at those dinner parties, and some of Pat’s tasty food. But we always start it off with our ritualistic Negroni’s alla Patty “P” and you should too.
A Proper NEGRONI
THE NEGRONI
Basic Recipe:
.
.
1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin
Ice
Orange
1. Fill a Rocks-Glass or Highball Glass with Ice.
2) Add Campari, Sweet Vermouth, and Gin.
3) Stir ingredients. Garnish with a piece of Orange Peel or slice of Orange.
.
.
Note: Orsen Wells after discovering the Negroni while writing a screenplay in Rome, Welles wrote in a correspondence back home that had discovered a delightful Italian Cocktail, “The Negroni.” Welles stated, “It is made of Bitter Campari which is good for the liver, and of Gin which is bad. The two balance each other out.”
The NEGRONI
"INGREDIENTS"
The BELLINO NEGRONI
For me, this is the Perfect Negroni. The basic Negroni recipe calls for 3 equal parts(1 oz.) each of Camapari, Sweet Vermouth, and Gin in a glass filled with ice, and garnished with an Orange Peel. For the most perfectly balanced Negroni, I put in slightly less Campari (3/4 oz.), ¾ ounce of Gin, a little moreSweet Vermouth with 1 ¼ ounces, over Ice, add a tiny spalsh of Club Soda and Garnish with a good size piece of Orange. Voila! The Perfect Negroni. Enjoy!
THE NEGRONI is Excerpted From Daniel Bellino-Zwicke 's SUNDAY SAUCE
SUNDAY SAUCE
alla BELLINO alla PACINO
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
VOTED BEST GUIDE to The COAST
The AMALFI COAST - ITALY
Daniel Bellino Zwicke
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