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Making Pasta on The Orecchiette Street Bari Italy with Nunzia Recipe

 


NUNZIA

The FAMOUS ORECCHIETTE PASTA LADY

BARI, ITALY




WATCH NUNZIA MAKE ORECCHIETTE

BARI,  ITALY

Nunzia is the most Famous Orecchiette on The Orecchiette Street

In Barivecchia BARI, ITALY

Watch Best Selling Italian Cookbook Author Daniel Bellino Zwicke

as He Meets Up with Nunzia to Watch her Expert Pasta Making Skills

Nunzia Invites Daniel into Her Home in Barivecchia (Old Town of Bar)

For a Tasty Bowl of her Famous Orecchiette and a glass of Wine and Limoncello

Daniel said, “I’m in 7th Heaven. This is Amazing ! I Love this Woman”




NUNZIA

Nunzia chats with these two Barese Fellows

She keeps making Orecchiette, as her Mother Looks On

NUNZIA is a GEM  “We LOVE HER”

So will You. Look for this dear sweet Lady on The ORECCHIETTE STREET

BARIVECCHIA – Bari, Italy

Video made by Best Selling Italian Cookbook author Daniel Belllino Zwicke

Author of SUNDAY SAUCE, Grandma Bellino’s Cookbook, Segreto Italiano

And his latest BEST SELLER – POSITANO The AMALFI COAST – Travel Guide Cookbook






NONNA BELLINO’S COOKBOOK

Daniel Hanging with Nunzia

BARIVECCHIA

Bari, Italy

PUGLIA






POSITANO The AMALFI COAST

TRAVEL GUIDE / COOKBOOK










Dario The Mad Butcher of Panzano

Dario Cecchini
 
The MAD BUTCHER of PANZANO
 
 
 

 No visit to the Chianti region in Tuscany would be complete without a visit to Panzano in Chianti at what may be considered as one of the most famous butcher shops in the world.

Dario Cecchini, butcher of the Antica Macelleria Cecchini needs no introduction. He rose to fame during  of the mad cow disease crisis when eating a ‘bistecca fiorentina’ or t-bone steak was prohibited for health scare reasons. He organised a funeral for the bistecca fiorentina and a plaque still commemorates the ceremony (see photo below).

He has been mentioned in books such as Heat by Bill Buford and has been featured in most of the world’s top newspapers and magazines over the past years.

This 59-year-old legendary Italian butcher has literally made Panzano in Chianti a tourist attraction in its own right. While the hill-top village is attractive and located on a high ridge on the scenic Via Chiantigiana, many would probably not stop unless to take pictures of the beautiful scenery had Cecchini not put it on the world gastronomic map.

No visit to the Chianti region in Tuscany would be complete without a visit to Panzano in Chianti at what may be considered as one of the most famous butcher shops in the world.

Dario Cecchini, butcher of the Antica Macelleria Cecchini needs no introduction. He rose to fame during  of the mad cow disease crisis when eating a ‘bistecca fiorentina’ or t-bone steak was prohibited for health scare reasons. He organised a funeral for the bistecca fiorentina and a plaque still commemorates the ceremony (see photo below).

He has been mentioned in books such as Heat by Bill Buford and has been featured in most of the world’s top newspapers and magazines over the past years.

This 59-year-old legendary Italian butcher has literally made Panzano in Chianti a tourist attraction in its own right. While the hill-top village is attractive and located on a high ridge on the scenic Via Chiantigiana, many would probably not stop unless to take pictures of the beautiful scenery had Cecchini not put it on the world gastronomic map.

The family have been in the butchery business for eight generations and Dario tries to maintain the high values in his work while following the family’s traditions.

And while nose to tail cooking (and butchery) is in vogue today, he has been practicing nose to tail butchery for the past forty years.

‘Having respect of the animal, of its life, of its death and using everything to the very last tendon is what I have been doing every day for the past 40 years,” he says.

“The MAD BUTCHER of PANZANO’
 
Mr. Dario Cecchini
Limited Edition Tee Shirt
“Sorry” SOLD OUT
At the MAD Food Conference in Copenhagen, Cecchini said he was on a mission to protect and promote the traditional local butcher from the rise of the powerful supermarkets. He explained that he believed butchery was an ancient art that involved the respect for the animal and saw his role as a teacher and educator. Cecchini believes there is no ‘premium’ and ‘lower cuts of meat but rather all parts of the animal were useful if butchered and cooked in an appropriate way.
 
He has been mentioned in books such as Heat by Bill Buford and has been featured in most of the world’s top magazines and newspapers.

Born in 1955, he was in the third year of a six-year university course studying veterinary science at the university of Pisa when he had to take over the family business from his dying father.

In the past years, he has opened three restaurants next to his butcher shop. These are the Officina della Bistecca, Solociccia and Dario Doc. The first is for people with a ‘big appetite’ and aims to answer the difficult question of the perfect way to cook the Bistecca alla Fiorentina. The menu includes beef tartar, seared rump carpaccio, bone-in ribeye, the Panzanese steak and the Bistecca Fiorentina or the T-Bone.

Solociccia on the other hand is the butcher’s kitchen and it is here that Cecchini showcases the nose to tail philosophy.

 
Inside DARIO’S BUTCHER SHOP
 
Panzano, Italy
 
In CHIANT
 

At Dario Doc, he takes his aim at fast food chains and shows how you can serve good food at reasonable prices. His first dish is the famous ‘Mac Dario’ which plays with the concept of high quality yet fast food.

If you want to try his products and happen to be in the the Tuscan town of San Gimignano you may want to visit the Osteria del Carcere which serves meat and salumi from Cecchini. But his importance in Tuscany is also visible from his products such as salt or mustard with the distinct logo of his butcher shop that can  be found in many food shops in Tuscany.

 

MEMORIES of ITALIAN FOOD
 
DARIO – BISTECA
 
VINO – PORCHETTA
 
And a WHOLE LOT MORE
 
Frome BEST SELLING AUTHOR
 
Daniel Bellino Zwicke

The SOPRANOS

Screenshot 2022-04-15 11.03.12 AM
SATRIALE’S
PORK STORE
CHIANTI !!!
Screenshot 2022-04-15 11.09.08 AM
Screenshot 2022-04-15 11.03.29 AM
“I LOVE GABAGOOL” !!!

 

Favorite Italian Food Recipes

 
SFUIATELLE
 
The ABRUZZESE Version of SFOGTIATELLE
.
.
 
.
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SICILIAN CANNOLI
 
ITALY’S MOST FAMOUS DESSERT
 
“Or is It Tira Mi Su” ???
 
Whatever ???
.
.
 
 
 
 
 
CLEMENZA has Got The CANNOLIS
.
.
 
RIGATONI CARBONARA
 
alla ROMANA
.
.
 
The WORLDS BEST PASTA BOLOGNESE
.
.
 
CARCIOFI al FORNO
 
MOMMY’S SICILIAN ARTICHOKE
.
.
 
 
 
 
 
FAICCO’S PORK STORE
 
GREENWICH VILLAGE
 
ITALIAN NEW YORK
.
.

 

 
 
 
 
 
 
“JOLTIN JOE” DiMAGGIO
 
ITALIAN-AMERICAN
 
From  San FRANCISCO, California
.
.

 

 
MACCHERONI en NAPOLI
 
Photo Copyright Daniel Bellino Zwicke
 
NAPLES, ITALY
 
2015

 

 
 
The BELLINO FAMILY
 
Filipo, Lucia, Antonino, Giuseppina
 
LODI, New Jersey
 
Around the Year 1939
 
Missing from Picture, Frank, James, and Lilly

 

 
 
Daniel Bellino with Uncle Frank
“Poco di Vino”
The  SUNDAY SAUCE is Simmering on the Stove
Lodi, New Jersey
2007
.
.
.
.
.
POSITANO The AMALFI COAST
COOKBOOK / TRAVEL GUIDE
.
.
.
.
.
LASAGNA CARNEVALE
With MEATBALLS & SAUSAGE
.
.
BACCHUS
The ROMAN GOD of WINE
.
.
BEST SELLING 
.
.
 
 
 
 
Author Daniel Bellino Zwicke
 
 
2015