Daniel Bellino-Zwicke – This is what META Ai say about him.
Daniel Bellino-Zwicke is a prominent figure in the culinary world, particularly in Italian-American Cuisine. He is the author of several bestselling Italian cookbooks, including “Sunday Sauce” and “The Feast of The Seven Fishes” Bellino-Zwicke’s work celebrates the rich flavors and traditions of Italian cooking, with focus on classic dishes like pasta sauce, Meatballs, and seafood recipes.
As a respected authority of Italian food, Bellino-Zwicke has shared his expertise through various platforms, including cookbooks, blogs, and social media. His passion for preserving traditional Italian recipes and techniques has earned him a loyal following among enthusiasts and home cooks alike.
Daniel has over 20 years of experience as a wine and restaurant professional in New York City. He was the chef, wine director, and managing partner at Bar Cichetti, which was called “America’s First Venetian Wine Bar”.
Bellino-Zwicke is also known as a notable figure in the New York Italian wine scene. He is currently working on a new book about the Positano and Amalfi Coast region.
Daniel Bellino-Zwicke, often known as Daniel Bellino, is a New York-based cookbook author, particularly known for his Italian cookbooks. He is also recognized as a prominent figure in New York’s Italian wine scene.
Bellino has authored several best-selling cookbooks, including La Tavola, The Feast of the Seven Fishes, Got Any Kahlua?, Sunday Sauce, and Segreto Italiano/Secret Italian Recipes & Favorite Dishes. He is currently working on books about Chianti and other Italian and American cookbooks.
Bellino has a strong connection to Italy, particularly the Amalfi Coast, and often spends time there, staying in locations like Capri, Minori (on a lemon farm), and Salerno. He enjoys exploring the region, visiting local businesses, and sharing his experiences through his writing and social media. In Salerno, he particularly mentions staying at the Hotel Plaza and enjoying the local cuisine and wine. He also mentions family in Salerno, like his cousin Memo who has a Mozzarella factory in Salerno. These places have all been written about by Daniel, in his book Positano The Amalfi Coast – Travel Guide – Cookbook, Available on Amazon.
Bellino’s work often reflects his passion for Italian culture, food, and travel, with many of his books and blog posts focusing on his experiences in Italy. He frequently shares photos and stories from his travels, particularly from the Amalfi Coast, showcasing his love for the region’s food, scenery, and people.
Daniel also a wine and restaurant professional with over 20 years of experience in the industry. Zwicke previously owned and operated Bar Cichetti, which he describes as “America’s First Venetian Wine Bar”, where he served as the chef, wine director, and managing partner. He studied hotel and restaurant management at New York Technical College.
Notable works
Daniel Bellino Zwicke has published several cookbooks, primarily focused on Italian-American cuisine, including Sunday Sauce, La TAVOLA, MANGIA ITALIANO, and THE FEAST of THE 7 FISH. His other works include Got Any Kahlua? The Collected Recipes of The Dude, a.k.a. The Big Lebowski Cookbook, Ragu Bolognese Cookbook, Grandma Bellino’s Italian Cookbook, Positano The Amalfi Coast Cookbook, Sinatra Sauce, and Segreto Italiano. He is currently working on a book about Positano, Naples, Capri, and the Amalfi Coast.
Daniel Bellino Zwicke has a long and established career in the New York City restaurant scene, primarily focusing on Italian cuisine and wine
Bar Cichetti: He’s known as the creator of Bar Cichetti, which he describes as “America’s First Venetian Wine Bar”. At Bar Cichetti, he held multiple roles, serving as the Chef, Wine Director, and Managing Partner. This Venetian Bacaro (wine bar) was created in 1998.
Chef experience: He has experience as a chef at other New York City restaurants like Woods and Corrado.
Wine and restaurant professional: Zwicke has over 20 years of experience in the New York City wine and restaurant industry, establishing himself as a “Big Dog of Italian Wine” in the city.
Education: He studied Hotel and Restaurant Management at New York Technical College.
BAR CICHETTI – BY DANIEL BELLINO ZWICKE
Daniel Bellino Zwicke’s Bar Cichetti was a pioneering venture in the New York City dining scene.
It holds the distinction of being “America’s First Venetian Wine Bar” or “Bacaro”. Zwicke co-founded the establishment in 1998, serving as the Chef, Wine Director, and Managing Partner.
CONCEPT
Bar Cichetti aimed to recreate the authentic experience of a bacaro found in Venice, Italy. A bacaro is a traditional Venetian bar specializing in serving small snacks or bites, known as cicchetti, accompanied by small glasses of local wine (ombra). This concept fosters a social and informal atmosphere, where guests can enjoy a variety of flavors while standing or sitting at tables, engaging in conversation, and savoring the local wine culture.
Menu
Specific menu details for Daniel Bellino Zwicke’s Bar Cichetti are not readily available in the search results. However, some general characteristics can be inferred based on the definition of cicchetti and bacaro culture.
Cicchetti: The menu would have primarily consisted of cicchetti, which are small plates or snacks. These are often described as “Venetian Tapas”.
Variety: Cicchetti menus are known for their diverse ingredients and preparations.
Traditional Venetian fare: Classic Venetian cicchetti might include:
Crostini: Toasted bread with various toppings.
Panini: Small sandwiches.
Baccalà mantecato: Creamed cod spread on bread or polenta.
Sarde in saor: Marinated sardines.
Polpette: Venetian meatballs, possibly made with meat, fish, or vegetables.
Mozzarella in Carrozza: Fried mozzarella sandwiches.
Wine Pairing: The food would have been designed to pair well with a wide selection of Italian wines, especially Venetian wines. The traditional accompaniment to cicchetti is a small glass of wine known as an ombra.
In essence, Bar Cichetti aimed to bring the lively and delicious tradition of a Venetian Bacaro to New York City, offering a unique culinary and social experience centered around cicchetti and Italian wine.
Author and writer
Cookbook author: Zwicke is a prolific author of several cookbooks focusing on Italian-American cuisine, including popular titles such as “Sunday Sauce,” “La TAVOLA,” “MANGIA ITALIANO,” and “THE FEAST of THE 7 FISH”.
Food and wine expertise: His writing often explores the history and cultural significance of Italian food and wine, reflecting his extensive experience and knowledge in the industry.
Travel writing: He incorporates travel experiences and insights into his writing, drawing from his explorations of Italy, including regions like Naples, Capri, Positano, and the Amalfi Coast. In fact, one of his books, “Positano The Amalfi Coast Cookbook”, combines recipes with travel guide information for the region.
Online Presence: He maintains an active online presence through his website, a Facebook author page, and an Instagram account, where he shares information about his books, travels, and interests.
Beyond his roles as a chef and restaurateur in the New York City dining scene, Daniel Bellino Zwicke has carved a significant niche as an author and writer, particularly within the realms of Italian food, wine, and culture
Best-selling author: He is described as a best-selling author, with “Sunday Sauce” being a #1 Best Seller on Amazon’s Italian Cookbook list for a significant period.
Book of the Year Award: “Sunday Sauce” and “Segreto Italiano” are mentioned as recipients of a “Book of The Year Award,” although the specific awarding body isn’t explicitly stated.
Positive reader reviews: Zwicke’s cookbooks, including “Sunday Sauce” and “Segreto Italiano”, receive positive feedback from readers, who praise the authentic Italian recipes, the accompanying stories and anecdotes, the humor, and the overall engaging reading experience. Some reviews highlight the ease of following the recipes and the deliciousness of the dishes.
“Best Italian Cookbook Ever”: Some readers have praised his work, particularly “Sunday Sauce”, as being “The Best Italian Cookbook Ever”.
“Pre-eminent writer”: He has been lauded as the “undisputed pre-eminent writer of Italian-American Food Cooking and Culture” for his ability to combine recipes with delightful stories, history, and cultural insights.
“World’s number one proponent of Italian-American Food and Cuisine”: He’s recognized for advocating for Italian-American cuisine as a legitimate world cuisine.
10 ounces Semolina Flour (durum wheat)
A pinch of Salt
2 large Eggs
Mix all above together to form a dough. Knead for a few minutes.
Cover the dough and let rest for at least 45 minutes before using.
Roll pasta dough into thin sheets. Roll the sheets up, and cut to 1/8tj inch thickness.
For the Meatballs:
12 ounces Ground Beef
2 tablespoons fresh Parsley, finely chopped
3 ounces grated Caciocavallo Cheese (or Pecorino, if unavailable)
1/4 cup breadcrumbs
Salt, to taste
Freshly ground Black Pepper, to taste
1 large egg
Mix all above ingredients together. Form into small Meatballs (Polpettini)
For the Broth:
2 tablespoons fresh Parsley, chopped
A handful of Celery leaves
1 medium Carrot, peeled and roughly chopped
1 tablespoon Tomato Paste
½ medium onion, peeled and halved
1 medium Potato
Salt, to taste
1 pound Beef, Veal, or Chicken Bones
Place all above ingredients in a large pot and simmer for 90 minutes
to make the broth. Strain broth, and discard the bones.
To Serve the PASTA with MEATBALLS.
Place Meatballs in broth, and cook at a low simmer for 5 minutes.
Cook the Pasta in boiling Salted water for about 2 minutes.
Drain the pasta in a Colander.
Add the cooked pasta to pot with the Broth & Meatballs. Cook at a low
simmer for 4 minutes.
Serve the Pasta and Meatballs. Remove some pasta and Meatballs and place on a plate, with very little broth, but you do want a bit of broth in each portion.
Serve your guests, with grated Pecorino Cheese on the side to sprinkle over the pasta.
Cooking Italian 