In Vino Veritas

Wait, were we drifting away this whole time ? #god #jesus #jesuschrist #invinoveritas #invinoveritaswinesnyc

Please, STOP getting close and asking ridiculous questions, especially when I’m listening to music. #socialdistancing #germs #stupid #invinoveritas #invinoveritaswinesnyc

I always have my hands in a lot of projects, but my favorite thing to do is to teach and speak. I was lucky and blessed to teach martial arts, soccer, math, and, of course, food and wine, among a few other things. But it’s always a thrill when I get to speak to young students. I was honored to speak at Rutgers University a few times, as well as St. John’s University, as is witnessed in this photo, which popped up as a Memory from 8 years ago. It was really a discussion about ...Italian Culture in particular and Culture in general. To note : I no longer fit in those purple pants (idk why they look blue) and the following photos prove the joke to be true : How do you shut an Italian up? You tie their hands behind their back ! @stjohnsu #lecture #speaking #speak #speech #university #collage #italian #italianculture #italianfood #italianwine #followyourdreams #italy #newyork #newyorkcity #invinoveritas #invinoveritaswinesnyc #gianlucarottura #winemadeeasybook #winemadeeasy @ St. John's University See more

All together, I spent about 3 years of my Life in Italy. Most of that time, I was Lucky and Blessed to wake up to these views. Some of my best ideas and lyrics came from this quiet place, where the stress of the city melted away and exposed what I was feeling on the Inside. It’s where my aunt, who raised me like a mother, lived Where’s your relaxing place ? These 4 photos show one of mine. #peaceandquiet #peace #serenity #land #campagna #campania #italy #italia #countryside #invinoveritas #invinoveritaswinesnyc @ Provincia di Salerno

In Woltz’s voice : She was beautiful; she was young; she was innocent. She was the greatest piece of Babà I've ever had, and I've had 'em all over Naples. It’s true! It took me half of my life to actually like this delicacy but then, I don’t know from where, it became one of my favorite things of all time. It is very, very hard to make this well but this one from a small café in a small no-name town makes the best one I’ve had in the whole country of Italy. It must be airy and not dense inside. It’s usually flavored with rum (the classic) but also found with limoncello. Other flavorings are now more common but the Babà al rum is and always will be the most cherished. @ San Valentino Torio

Happy 10 year Anniversary to my homies at @sanmatteonyc @sanmatteocucina I am always proud that they represent our mother’s area of #salerno and the first to bring #panuozzo to the States. They have two spots in the Upper East Side and also a Roman style pizza place called PQR @pqrnyc #pizza #pizzanapoletana #invinoveritas #invinoveritaswinesnyc #uppereastside #ues #newyorkcity #nyc #newyork #10021 #10028 #10022 #wine #wines #freedelivery #local #supportlocal #supportsmallbusiness #shopsmall #shopsmallbusiness

Zeppole are loved the World over but there is much confusion about them. First, let’s clear the speaking and pronunciation. The singular is zeppolA, with an a, and plural is zeppolE, with an e. The only reason it is spelled Zeppoli and pronounced zeppoh-lee is because of the incorrect American pronunciation of the Italian letter e, which should be eh. But even that doesn’t make any sense because the Italian letter i is pronounced how we say e in English. So, along with Ling...uinE, which Americans call Linguin-ee, (among other examples) why would anyone say it that way? Anyway, what non-Italians know as Zeppole are the fried balls of dough with sugar on them. While that’s not really how it started in Italy, I don’t mind turning that savory into a sweet. What bothers me is how often the zeppoli (American singular AND plural way of saying it) are made. They’re like dense, lead balls. Italians are the masters of frying and what they fry must be airy, light, and, with dough, fluffy on the inside, while crisp on the outside. Zeppole in Italy make up a pretty broad and general category. The zeppole in Italy that LOOK like the ones here in the States, are savories, called Pasta Cresciuta (risen dough) or Pettole. Usually a little salt is added and that’s it. You can stuff them with whatever, from algae to zucchini flowers, to baccalà etc. They are easily found in the many friggitorie, fry shops, that are all over Naples and the surrounding areas. When Italians do eat a sweet Zeppola, it’s ring-shaped or ribbon shaped. Also, Italians use granulated sugar, while Americans use powdered sugar. Other Italian donuts would be also called Graffe (usually ribbon-shaped). Adding potato to it makes them very fluffy. It may get its name from the Austrian Krapfen BUT those look more like ... Bomboloni. I’m re-sharing on this post a photo I put months ago of a bombolone. Zeppole di San Giuseppe are bignè crullers made of choux pastry typically eaten for Father’s Day in Italy in March 19. Check my piazzalife.com for a great write up of that. I hope this clear things up ! #zeppola #zeppole #zeppoli #sangennarofeast #donut #doughnut #zeppoledisangiuseppe #graffe #bigne #choux #cruller @ In Vino Veritas See more

Growing up, my brother and I made a list of our Top 3 favorite things to eat. They were and still are : Mozzarella di Bufala from our mother’s area of Battipaglia (post coming soon), Escargots à la Bourguignonne (France), and Chorizo sautéed in red wine (Spain). I will never tire of those flavors. What are your favorite things to eat ? #mozzarella #mozzarelladibufala #battipaglia #paestum #escargot #chorizo #italy #france #spain #invinoveritas #invinoveritaswinesnyc #uppere...astside #ues #newyorkcity #nyc #newyork #10021 #10028 #10022 #wine #wines #foodandwine #local #supportlocal #supportsmallbusiness #shopsmall #shopsmallbusiness @ In Vino Veritas

Rome is for Lovers. 2009 #rome #roma #fontanaditrevi #trevifountain #fountainofyouth #art #architecture #arthistory #history #ladolcevita #fellini #federicofellini #marcellomastroianni #anitaekberg #cassano #cassanate #invinoveritas #invinoveritaswinesnyc #uppereastside #ues #newyorkcity #nyc #newyork #10021 #10028 #10022 #local #supportlocal

Now we are Free #areyounotentertained #gladiator #nowwearefree #rome #russellcrowe #roma #ancientrome #invinoveritas #invinoveritaswinesnyc #uppereastside #ues #newyorkcity #nyc #newyork #10021 #10028 #10022 #wine #wines #local #supportlocal #supportsmallbusiness #shopsmall #shopsmallbusiness

Often, these Roman dishes get confusing but that does not mean they aren’t all delicious ! What are the differences between Pasta all’Amatriciana (which is constantly misspelled), alla Gricia, alla Carbonara, and Cacio e Pepe ? #amatriciana #gricia #carbonara #cacioepepe #guanciale #pecorinoromano #spaghetti #bucatini #rigatoni #tonnarelli #rome #abruzzo #cucinaromana #cucinaabruzzese #invinoveritas #invinoveritaswinesnyc #uppereastside #ues #newyorkcity #nyc #newyork #wi...ne #wines #foodandwine #vino #rosewine #redwine #local #supportlocal #supportsmallbusiness #shopsmall #shopsmallbusiness See more

It’s a great idea to decant most wines. It’s easy and changes the wine dramatically for the better, allowing you to enjoy its True Personality. In this video, the process is easily explained, as are the reasons for it, and what happens during it. Enjoy! Salute ! #winedecanter #decanter #invinoveritas #invinoveritaswinesnyc #uppereastside #ues #newyorkcity #nyc #newyork #wine #wines #wine101 #wineoclock #foodandwine #vino #rosewine #redwine #whitewine... #local #supportlocal #supportsmallbusiness #shopsmall #shopsmallbusiness See more

What’s more comforting than Pasta and Beans, (Pasta e Fagioli in Italian, Pasta e Fasul in Dialect, Pasta Fazool for Italian Americans)? There are many versions, but they broadly get broken down into red (with tomato) or white (without), with white making up the majority of styles and usually the most preferred. Neapolitans usually cook the pasta ALONG with the beans, allowing all the pasta starch that is usually drained away to remain and make the dish creamy and more dense,... just the way Neapolitans like it, calling it azzecato. There is also a more soupy version (also great) which is big outside of Naples and also overseas in Italian-American households. Neapolitans also like to let the pasta rest for a while in the pot, drying it out to attain their preferred dryness and creaminess. Also, it’s one of the few pastas that taste delicious when cold ! The ULTIMATE shape for this dish is Pasta Mista, called munuzzaglia in Neapolitan, referring to a trash can (but not real garbage in this case), meaning a mix of any and everything. Mixed pasta shapes cook differently and at different paces and it’s the rare exception where you actually enjoy biting into some shapes which are less cooked than others. The beans are usually Cannellini BUT we had the best beans on hand (in my opinion...and many others) in the world from my mother’s area called Controne. My cousin Gerardo @sanpietroristorante used to import them from the 90’s until about maybe 15 years ago. They’re still hard to find but worth it ! I didn’t add the famous pulverized hot pepper from my father’s land in Calabria but it’s a must. In fact, you could do flakes or even fresh hot peppers. You can enrich the dish by adding cotica, which is pig skin or can make it more fun with the addition of mussels. Or for a whole other dish, switch the pasta for Ditalini and add cubed zucchine. Either way, enjoy it with a Montepulciano d’Abruzzo. #pastaandbeans #pastaefagioli #pastaefasul #beans #pastafazool #pasta #cannellini #controne #pastamista #cotica #cotenna #montepulcianodabruzzo #invinoveritas #invinoveritaswinesnyc #newyorkcity #nyc #newyork #wine #wines #comfortfood #cucinapovera #peasantfood See more

Italians love to stockpile wood to burn. The flavor, fragrance, and experience of it all make me happy. What makes you happy? N.B. From one of my aunt’s lands #wood #woodburning #woodburningoven #brickoven #invinoveritas #invinoveritaswinesnyc #uppereastside #ues #newyorkcity #nyc #newyork #10021 #10028 #10022 #wine #wines #winestagram #instawine #winetime #freedelivery #wine101 #wineoclock #foodandwine... #local #supportlocal #supportsmallbusiness #shopsmall #shopsmallbusiness See more

The French love to nudge the Italians and I love to tell them Italians invented French cuisine ! And let’s not forget Napoleon, Platini, Cifonelli, Pierre Cardin etc lol. All jokes/sibling rivalry aside, I have always ADORED French History, Culture, Art, and, of course, food and wine ! I lived in France and will always cherish the beautiful country and culture. The French are the MASTERS of refinement. One of my favorite cuisines is French and we spent endless nights apprecia...ting their delicacies. Interesting to note about Italians and French, historically, many of the best French restaurants in New York, and therefore America, were originally opened and owned by Italians ! Tout Va Bien means all is well in French and the restaurant in NYC’s Theatre District earns that name. It’s historic (about 60 years old) and THE hub of French ex-pats. It was originally owned by an Italian ex-soccer player, then it went to the jovial French manager and his sons. You are made to feel at home. The food goes straight to your heart and stomach. From the photos, we have saucisson brioché, the more original and much better pigs in a blanket, served with Mustard (a must and not what Americans think of). They often offer a complimentary serving of Rillettes, a pâté but generally more coarse and from various cuts of pork and fat. It can also be made from duck or fish. You eat them with cornichons (gherkins), essentially pickled baby cucumbers, closely related but still different. To note: it is not Pâtes which means Pasta. Ever present are Escargots, a must ! I love lamb and can’t resist that with a nice wine from the Rhône Valley. Perfect fries and finished off with Crème brûlée (burnt cream) and it doesn’t get any better. Once this virus hopefully goes away, I urge you all to visit this great family establishment for a fun and memorable time. #joiedevivre is is in full effect ! @toutvabiennyc #saucissonbrioché #pigsinablanket #frenchfries #frites #cremebrulee #escargots #rillettes #lamb #cornichons #gherkins #invinoveritas #invinoveritaswinesnyc #uppereastside #theatredistrict #newyorkcity #nyc #newyork #foodandwine #wine #wines #vin #vinrouge #redwine #supportlocal #timessquare @ Tout Va Bien See more

#zucca #squash from one of my Aunts’ lands. Which dishes do you like with squash and with which wines? #invinoveritas #invinoveritaswinesnyc #uppereastside #ues #newyorkcity #nyc #newyork #10021 #10028 #10022 #wine #wines #winestagram #instawine #winetime #freedelivery #wine101 #wineoclock #foodandwine #vino #rosewine #redwine #whitewine #local #supportlocal #supportsmallbusiness #shopsmall #shopsmallbusiness

PART 2 : Colatura di Alici. Yesterday, I shared an old video I made explaining what colatura is, how it’s made, and its uses. Given it was a long video, Instagram did not allow me to also share other photos along with it in the same post. So, here are 2 photos : The first is of pasta with colatura. The second is one of the brands I often use for Colatura di Alici. I need to re-insert part of what I wrote yesterday, as it relates to this post. The world famous place known for ...that dish is at @torrentepasquale terrific Ristorante Al Convento in Cetara on the Amalfi Coast. It was made even more famous by @anthonybourdain and his show on @travelchannel He’s a great guy and often comes to do food shows (he’s known for frying, too) at @roberto_caporuscio amazing @kestepizza Please note, though it’s important to have it a little wet, the photo makes it look soupy, which it most certainly was NOT. Anyway, Enjoy yesterday’s video and also today’s photos. An important note : Colatura may SOUND too fishy and off-putting but you can sneak it into dishes for people who hate fish and they will NEVER notice. It subtly accentuates everything ! When adding it, salt your food LESS beforehand. Also, it’s not just great with pasta aglio e olio but great drizzled on broccoli di rapa and even meats. And try it on sushi, too ! #colatura #colaturadialici #cetara #pasqualetorrente #anchovies #terzigno #aglioeolio #garlicandoil #travelchannel #anthonybourdain #invinoveritas #invinoveritaswinesnyc #uppereastside #ues #newyorkcity #nyc #newyork #foodandwine #local #supportlocal #supportsmallbusiness #shopsmall #shopsmallbusiness @ In Vino Veritas

My late cousin and Master Chef, Antonio, was probably the first chef to bring Colatura di Alici to the United States over 40 years ago. He also served it proudly at our Family restaurant, Sistina. It’s a fish product from the Amalfi Coast, most closely linked to the town of Cetara. Colatura was even unknown to people outside of that area, let alone another country ! My other cousin in Italy, Gerardo, is also a super chef and he would give me bottles of it in the 90’s to take ...home with me in my luggage. The FEAR of that bottle breaking and smelling my clothes of ... anchovies! The Salerno area, including the Amalfi Coast, is known, along with Sicily, for having some of the best anchovies in the world. In this video I made a few years ago (during my pudgy days), I explain what Colatura di Alici is, how it’s made, and some of its uses. I will also include a photo (on another post; Instagram won’t allow a long video with other photos) of the world’s most famous place known for that dish at @torrentepasquale terrific Ristorante Al Convento in Cetara. It was made even more famous by @anthonybourdain and his show on @travelchannel Pasquale is a great guy and often comes to do food shows (he’s known for frying, too) at @roberto_caporuscio amazing @kestepizza Enjoy the videos and photos. An important note : Colatura may SOUND too fishy and off-putting but you can sneak it into dishes for people who hate fish and they will NEVER notice. It subtly accentuates everything ! When adding it, salt your food LESS beforehand. Also, it’s not just great with pasta aglio e olio but great drizzled on broccoli di rapa and even meats. And try it on sushi, too ! Of course, you can mix it with the famous walnuts from nearby Sorrento and put them together with pasta. #colatura #colaturadialici #cetara #pasqualetorrente #anchovies #terzigno #aglioeolio #garlicandoil #travelchannel #anthonybourdain #walnuts #sorrento #sushi #invinoveritas #invinoveritaswinesnyc #uppereastside #ues #newyorkcity #nyc #newyork #foodandwine #local #supportlocal #supportsmallbusiness #shopsmall #shopsmallbusiness