I Ate from a Meat Chandelier and Fell in Love with a Baker in New York | Big Little Italy | Nat Geo

Key Concepts:

• Arthur Avenue: The Bronx's Little Italy, known for its authenticity and quality Italian products.
• Generational Businesses: Family-owned businesses passed down through generations, maintaining traditional recipes and practices.
• Authenticity: The preservation of Italian culture, traditions, and culinary practices in the Bronx.
• Artisanship: The skill and dedication involved in creating high-quality, handmade Italian products.
• Immigrant Story: The resilience, entrepreneurial spirit, and cultural preservation efforts of Italian immigrants.
• Saudade: A Portuguese word describing a longing for something beautiful that was, reflecting the immigrant experience.

1. Mario's: The Oldest Pizza Recipe

• Main Topic: The history and tradition behind Mario's pizza, the oldest restaurant on Arthur Avenue.
• Key Points:
  • The pizza recipe is 106 years old, originating with Scholastica, the great-great-grandmother of Regina.
  • Regina is the fifth generation to run the business.
  • Chef Massimo, though not a family member, has been working there for 29 years and is entrusted with the original recipe.
  • The recipe has remained unchanged, with Massimo promising not to share it.
  • They still use a 106-year-old pizza warmer that used to sell pizza for a nickel a slice in 1919.
  • Estimated millions of pizzas have been made in their oven.
• Example: The original pizza dough recipe passed down through five generations.
• Quote: Regina: "Nope, it's the original pizza dough recipe, which my father didn't give anybody at all."

2. Calabria's: Sausage Chandelier and Secret Ingredients

• Main Topic: The sausage-making process at Calabria's and the unique curing environment.
• Key Points:
  • Calabria's makes 5 to 7 thousand pounds of sausage per week.
  • There are about 12,000 pounds of sausage hanging on the ceiling.
  • The sausages are cured in an environment that needs to be kept at 60 degrees.
  • The New York air contributes to the unique taste of the sausage.
  • The sweet sausage contains fennel seeds.
  • The seasoning is a secret ingredient that has been kept for over 50 years.
• Example: The sweet sausage with fennel seeds and the secret seasoning.
• Quote: Peter: "The seasoning I can't tell you cause it's a secret."

3. Arthur Avenue Market: Sausage Making with Meat Executives

• Main Topic: Learning how to make sausage at Arthur Avenue Market with Michael and Peter S.
• Key Points:
  • Michael and Peter S. have been working together for over 50 years.
  • Michael prefers to be called a "meat executive" rather than a butcher.
  • The sausage casing is made from natural intestines.
  • The process involves grinding meat, adding spices, and using a machine to fill the casing.
  • Technique is important to prevent the casing from cracking.
• Process:
  1. Grinding fresh meat.
  2. Mixing in spices.
  3. Stuffing the mixture into natural intestine casings.
  4. Guiding the casing through the machine with a specific technique.
• Quote: Michael: "Well, I like to say I'm a meat executive."

4. Marrone's: Rainbow Cookies and Italian Hand Gestures

• Main Topic: Enjoying rainbow cookies at Marrone's and learning about Italian hand gestures.
• Key Points:
  • The rainbow cookies at Marrone's are superior to those from the supermarket.
  • Anthony provides a lesson on Italian hand gestures, explaining their meanings.
  • The neighborhood feels like a village where everyone knows each other.
• Example: Learning the meaning of different hand gestures, such as "What are you doing?" and "How many times do I have to tell you?"

5. FDNY: Recommendations from Firefighters

• Main Topic: Getting recommendations from New York City firefighters and visiting Teitel Brothers.
• Key Points:
  • Arthur Avenue is a staple for good food and restaurants.
  • Firefighters buy their food on Arthur Avenue and prepare it at the firehouse.
  • Teitel Brothers is a well-known spot that firefighters have been visiting for 40 years.

6. Teitel Brothers: Cheese Comparison and Giant Sandwiches

• Main Topic: Comparing cheeses from Northern and Southern Italy at Teitel Brothers and trying a massive sandwich.
• Key Points:
  • Parmigiano Reggiano from Emilia-Romagna (North Italy) is a 30-month-old cheese with a perfect texture.
  • Pecorino from Sardinia (South Italy) is a sheep's milk cheese that is sweet and can be used as a table cheese or grated.
  • Mike recommends getting ciabatta bread from Madonia Bakery to make sandwiches.
  • The Italian sandwich includes salami, suprasada, gabagool, prosciutto cotto, provolone, and cherry peppers.
  • Teitel Brothers has been in business for 100 years.
• Example: The comparison between Parmigiano Reggiano (North) and Pecorino (South).

7. Madonia Bakery: Olive Bread and Generational Business

• Main Topic: Learning about Madonia Bakery's olive bread and the involvement of the fourth generation.
• Key Points:
  • Daniel is the fourth generation to work at Madonia Bakery.
  • The bakery uses cured black olives in their olive bread, which have a rich, earthy flavor.
  • The slogan is "an olive in every bite."
  • There is an influx of younger generations returning to their family businesses.
• Example: The use of cured black olives in the olive bread.
• Quote: Daniel: "The real secret is that we use cured black olives...even people who don't like olives, they love this olive."

8. David Greco: Mozzarella Stretching

• Main Topic: Learning how to stretch mozzarella with David Greco.
• Key Points:
  • The base cheese is curd, which should be firm with butterfat.
  • The best curd is made on Arthur Avenue.
  • "Mozzare" is where the name mozzarella comes from.
  • The process involves using hot tap water and stretching the curd multiple times.
  • The process requires a little salt, love, and Bronx tap water.
• Process:
  1. Passing the curd through "la guitarra."
  2. Adding hot tap water ("il primo bagno").
  3. Stretching the curd multiple times.
  4. Folding the cheese to create "la faccia."
• Quote: David: "Our curd is our first ingredient. Hot water right out of the tap...a little salt and a little love."

9. Borgatti's: Ravioli Cutting

• Main Topic: Cutting ravioli at Borgatti's and experiencing the tradition behind it.
• Key Points:
  • The ravioli is filled with ricotta cheese.
  • The ravioli are called "pillows of love."
  • The business started 89 years ago.
  • The ravioli-making process is part of a larger story and tradition.
• Quote: Chris: "They call them pillows of love...It just brings you back in time."

10. Synthesis/Conclusion:

Arthur Avenue in the Bronx is a vibrant and authentic Little Italy that showcases the resilience and entrepreneurial spirit of Italian immigrants. The area is characterized by generational businesses that maintain traditional recipes and practices, passing down their expertise and love for Italian culture. The scavenger hunt highlights the unique culinary experiences, artisanal products, and strong sense of community that make Arthur Avenue a special place, preserving the "saudade" and keeping the good of the immigrant story alive.