John Pennisi Sighting / Sit Down News

[CabriniGreen]

I saw one recently that wasn't exactly far fetched.... just a theory I hadn't heard or considered before.

Pennisi did one on Badalamenti asking Ndrangheta for help in the war vs the Corleonesi.

He had Badalamenti trying to get Buscetta to help him by going to Brazil. When Buscetta refuses, Pennisi said Buscetta suspected BADALAMENTI, not the Corleonesi of hitting his SONS, as an enticement to get into the war.

At first I was like, " Da fuck is Pennissi talking about"...
But his wording..." He thought Badalamenti might have pulled a Machiavellian move on him..". Honestly I thought of Gommorah, Ciro, Enzo, and Genny and I really started to think hard about it.

Is it possible Badalamenti hit Buscettas sons, hoping he would think Riina did it and go all out vs the Corleone guys? I mean, if he could do that, why not target an actual enemy? Any thoughts?

Interesting theory, you got a link to this clip?

https://youtu.be/TxPov91WdtU

[Tonyd621]

Did anybody see the collab between SB/Jimmy Bucs/ Pennisi. They talked but didn't touch on the Camuso case. It was alot of rhetorical questions. Did anybody get anything from it that I missed?

[johnny_scootch]

Did anybody see the collab between SB/Jimmy Bucs/ Pennisi. They talked but didn't touch on the Camuso case. It was alot of rhetorical questions. Did anybody get anything from it that I missed?

I thought the most interesting part of that podcast was the talk about the Lucchese and Chicago families joint operation in Chicago. Apparently Patty Red has some guys there doing something and he got them permission to operate from Jimmy I. They also said Patty has been out there a bunch of times checking on things and meeting with Chicago family higher ups.

[NorthBuffalo]

I was in Chicago this summer - and I have good friends who live there. I generally hear that Rush Street is a shit hole - no one goes there - and I would agree with what I've seen because the city has changed a lot after COVID. The Loop and Lincoln Park and all these other neighborhoods are the 'hot spots.' That's why Scott sometimes loses me because he always says that the Outfit is out on Rush Street - that Dellarusso was seen on Rush Street with the Outfit brass - I just don't think anyone beyond a tourist is actually going out on Rush Street. Maybe the local guys can correct me.

[NickyEyes1]

Dead wrong, North. Rush St is still a hot spot for dining/nightlife. Many locals come into the city to hang there. Still called "Viagra Triangle" for obvious reasons. Places like Carmines (Rosebud group), Gibsons, Hugo Frog Bar, and Tavern on Rush (just closed) are very popular spots.

Lincoln Park is "hot" for 25 year old working professionals out of college

[funkster]

Lol Rush Street is not a shit hole.

[CabriniGreen]

Lol Rush Street is not a shit hole.

He's never been to Chicago, lol

[funkster]

Lol Rush Street is not a shit hole.

He's never been to Chicago, lol

It doesn't sound like it lol

[Tonyd621]

Lol Rush Street is not a shit hole.

He's never been to Chicago, lol

It doesn't sound like it lol

I've never been to Chicago but do you guys actually like deep dish pizza? I just don't see the appeal

[NickyEyes1]

Lol Rush Street is not a shit hole.

He's never been to Chicago, lol

It doesn't sound like it lol

I've never been to Chicago but do you guys actually like deep dish pizza? I just don't see the appeal

I do, but most people I know including myself only eat deep dish maybe 2/3 times a year. True chicago style pizza is tavern style thin crust.

[CabriniGreen]

Lol Rush Street is not a shit hole.

He's never been to Chicago, lol

It doesn't sound like it lol

I've never been to Chicago but do you guys actually like deep dish pizza? I just don't see the appeal

You know what? I like it on occasion. But you can't eat it like a normal slice on the go.... you know? It's a little much, but it's OK. I put it in the same category as a calzone, you need a knife and fork....

[mafiastudent]

Lol Rush Street is not a shit hole.

He's never been to Chicago, lol

It doesn't sound like it lol

I've never been to Chicago but do you guys actually like deep dish pizza? I just don't see the appeal

I do, but most people I know including myself only eat deep dish maybe 2/3 times a year. True chicago style pizza is tavern style thin crust.

I concur. Deep dish is great, but only on occasion.

[Etna]

In my experience visiting, Rush St. was not a shithole.

[Tonyd621]

Lol Rush Street is not a shit hole.

He's never been to Chicago, lol

It doesn't sound like it lol

I've never been to Chicago but do you guys actually like deep dish pizza? I just don't see the appeal

You know what? I like it on occasion. But you can't eat it like a normal slice on the go.... you know? It's a little much, but it's OK. I put it in the same category as a calzone, you need a knife and fork....

Ahhhhh I get it. It's not like you can fold it over and eat it with your hands. I ordered some Lou Malnatis before (I live in Connecticut) and it was delivered in dry ice. My kid loved it, loves marinara sauce. But if I had to order deep dish again to get it delivered, what would you suggest?

*I got this Chicago food phamplet in the mail from GoldBelly. The roast beef looks good but idk how it would be after a 3-7 day shipping

[PolackTony]

Never had deep dish delivered, so can’t say. Never ate it much in general, could probably count on my fingers the number of times that I ate deep dish pizza in 30 years living in Chicago. It was seen as something for tourists when I was a kid, lots of the neighborhood pizzerias didn’t even really serve it and if they did we never ordered it. People went to places like Giordano’s or Malnati’s when their kid graduated 8th grade or some shit, otherwise hardly ever.

Pizza for most Chicagoans, as Nicky said, is thin crust, “tavern style” (cut into little squares). The complete opposite of the deep dish aesthetic. “Tavern cut” comes from way back in the day when Italians owned many taverns in Chicago. To keep the patrons drinking, they would make very simple home style pizzas and cut them into little squares to put out on the bar. Later, like after WW2, when pizzerias became a thing, this was the local style of pizza that they all sold.

Chicago thin crust isn’t folded like an NYC slice, it would break in half. Where (typical) NYC pizza is an Americanized version of Pizza Napolitana, Chicago pizza is very similar to Pizza Baresa (unsurprising given the large numbers of Baresi who continue to settle in Chicago up until today). It’s not thrown by hand, usually, but rolled out extremely thin with a rolling pin. It doesn’t have a big puffy cornicion’ like Napoli pizza, but rather the sauce and cheese extends basically all the way to the edge of the pie. The crust is very thin and somewhat crispy. Traditional topping apart from cheese and sauce is loose salsiccia meat (only place in NYC that I know that puts the sausage meat like that instead of slices of salsicc’ is Louie & Ernie’s in Pelham Bay). Usually we’d order it with sausage and hot giardiniera, once in a while with alici instead.

Tony D, instead of ordering a beef sandwich to be delivered (I really can’t imagine what that would be like, half the experience of eating a beef is standing at the counter at a beef stand while leaning forward so you don’t get gravy all over yourself), you could try RèNapoli in Old Greenwhich, CT. It advertises itself as a Chicago Italian beef place, and I believe the family who runs it are Napolitani from Chicago. I’ve been meaning to go there but haven’t had the chance when I’m in CT. I have very high standards for beef (I grew up on the now long gone Joey Boston’s and LaRoc’s beef, as well as Al’s on Taylor St, Fontano’s, and Johnny’s in Elmwood Park), but when I get the chance to check out RèNapoli I’ll try it out.

BTW, even more extreme than “deep dish” is Chicago style “stuffed pizza”, which was only created in the ‘70s. It was first marketed by the Palese family, who were immigrants from Potenza, who sold it at their Nancy’s Pizza restaurants. It was directly derived from an old family recipe for a “pizza rustica” from Basilicata, that was a stuffed, baked pie traditionally served during Holy Week/Easter. I’ve referenced this here on the forums before, as the Palese’s were the victims of a “pizza war” in Chicago over control of the recipe with the Lombardo/Cirrincione family from Altavilla Milicia, Palermo, who bombed a couple of the Nancy locations (I also suspect that one of those Lombardos was involved in the Sal Catalano/Kickerbocker Ave heroin pipeline to Chicago in the 70s. The family owned/owns a bunch of pizzerias in Chicago and had many run-ins with the law. One if their pizzerias in my area was busted for trafficking in narcotics and stolen goods).