Bella Pizza

The second I spotted Dennis Bellisario’s cornicello around his neck, I knew there was a story to be told. Meant to protect against the malocchio (“evil eye”), wearing a cornicello doesn’t just mean you’re superstitious and approximately-Italian. It also means you’re tethered to tradition and unwavering beliefs.

And for Dennis, his tradition and beliefs center around family recipe pizza.

As far back as Dennis can remember, the little restaurant at the corner of of Memphis and 49th in Old Brooklyn, Ohio has been a pizzeria. The red, white and green awning of authenticity on the front of the building. Before Dennis’ father opened Bella Pizza in the early nineties it was a joint called Mama Mia’s, opened circa 1953. Tradition runs deep here; unchanged.

Bella doesn’t rewrite the book on what a restaraunt is, or is supposed to be, or even used to be. In fact, Google’s actual map listing for it lists it as “basic neighborhood pick for pies and wings” (right on the map, I kid you not). I think Dennis would probably approve of that description.

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And that’s also why Dennis doesn’t have slices, which, admittedly was what we were hoping for when we set foot in the place. Quality over quantity means not selling pizza that’s been sitting under a lamp all day, losing heat and frequented by flies. That’s what Dennis told us.

I suppose the Old Brooklyn neighborhood is not incidentally named after the Italian-immigrant hotbed borough of New York City. As a resident of a city that’s lost a lot of it’s Italian heritage, it was refreshing for your author to see this little corner of far southwestern Cleveland holding the line for the paisans. This was capped off by the familiar red, white and green flag flying right at the same height as Old Glory high above the dining room at Bella Pizza. Tradition.

Cleveland feels like Buffalo in that Buffalo feels like real-deal, no B.S. people. And so it goes in all the cities that make no mistake in being by a Great Lake. When the reservoirs run dry out west and the traffic becomes too much, you all can just come back home to the most abundant fresh water availability in the known galaxy. Space available, here in reality.

Anyways.

We decided to set our high-brow, elitist/urban, greens-driven appetites aside and eat like we would’ve back in the old neighborhood. Pizza and wings: go.

Like so much of the lifestyle of true Clevelanders, Dennis couldn’t change the recipe for the pizza even if he wanted to. Tradition. “If I changed even the slightest thing about it, people would be all ‘what’d you do?‘” he tells us. The meat and cheese are all from the same sources (Dennis has got a ‘guy’) for many years now. They way ya done it got ya where ya are so far, and is that so bad? Tradition. No sense changin’ now.

And so maybe Dennis charges a little more for pizza than… the other guy. “Quality over quantity,” he says, and sort of sneers at the idea of folks paying less to get more of something that isn’t very good. Which I can support.

The secret to the award-winning garlic Parmesan wings is using Pecorino Romano cheese. It gives the wings more zip than using Parmigiano alone. If you think Dennis is worried about me exposing his craft secrets , don’t think it. His garlic Parm wings are people’s choice winners for the best in Old Brooklyn three years running. The secret’s out and there’s only room for followers at this point.
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Dennis with the hardware and the pennant

And there’s one final tradition that …sails… past them all. Decades of award-winning pizza and wings, and successful transition of ownership within the family, and little nuances and everything red sauce pales in comparison to Dennis’ proudest moment as an Italian;
Playing Christopher Columbus in the Columbus Day parade every year.

That’s right.

Yes, for many years now, Dennis Bellisario has proudly portrayed the Italian of greatest historic prominence to Americans. The fingers extending towards the riches of the West Indies. The thousand-yard stare. Clevelanders can rest assured that the Nina, Pinta, and Santa Maria will find their way safely up Murray Hill Road to Holy Rosary Church under Dennis’ steady hand and watchful command.

It’s tradition.

 Of note and possibly great import: belisario loosely translates as ‘swordsman’.

Day and Night on Frozen Kesonga

Boom…boom…boom!

Three shots echo across the horizon. It’s muzzleloader season and it’s a beautiful day for a hunt. I’m not wearing any orange, although I know that’s rule number one this time of year. I’m safe on my porch overlooking Barbers Bay. A blinding sun reflects off of Lake Kegonsa. Men walk on water in front of me. It’s no miracle. They’re ice fishermen; and this is winter in Wisconsin, United States of America.

Icefishing. Click to view on Instagram

Icefishing. Click to view on Instagram

“This’ll be where you get your 40-incher!”

I’m sure it’s all old hat to them down there. It’s most definitely 2014 anyways. One of them doesn’t even break stride from drilling to fight with his wife. “I’m not coming home just because you’re locked oot. I’m out on the lake!” and hangs up the phone.

“Flag up!”

“We’ve got a flag up!”

“Flag up, flag up.”

They have to layer up out there. It’s as wide open as any Midwestern plain out there. Their greatest source of warmth seems to be rubbing their hands together, (not stomping their feet on account of being on a frozen lake) and a steady stream of Marlboro Reds. The tourists and motorboats are all drydocked for the winter leaving something very authentic. 28 degrees Fahrenheit has a very cleansing effect.

“Carp! We’ve got carp.”

“Carp.”

It’s as busy as the busiest city out there in its way. The hunters in the distance and the ice fishermen are just the start of it. They’re the sirens across town and the people populating the sidewalks. Further out on the frozen lake is a rush of noise, jockeying for position and cutting each other off not unlike a pack of taxicabs. Ice boats -sailboats on skates– whip around in a large oval racing each other.

The noise of this frozen regatta is not unlike a 747 making it’s final descent. Yet it’s somehow comforting to hear all this sound and not have it tied to the rush-rush of the metropolitan rat race.

At night the moon cuts a white trail across the ice and shows the preserved lake’s shape as it was right before it finally froze completely. What’s it like to be that last wave frozen out there? Getting so close, but not actually making it to the shore.

At night the wind is light enough that it only makes a very small ‘wind’ sound that they might use in the opening to a movie about the Midwest. The ice boats and fishermen are gone. The only noises that have replaced them are the occasional cracking off the ice as it heaves, and the vibrato sound of a winter beater, so common in rural U.S. of A., winding down the road along our Lake Kesonga

The moon splitting frozen Lake Kesonga.This is a heavenly place to come and write, much like the country always is. It always seems like wonderful balance to city life. The yin and the yang of artistic bounty. Spending some time in the city, and spending some time in the country. Seeing how both halves live, and understanding that there is beauty and a cornucopia of creativity buried not-too-deep from the surface.

And when you make it out here there’s a good chance that creativity might just poke its way through. That or a 40-inch carp.

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