DANIEL BELLINO ZWICKE

Pavarotti Cooks Spaghetti – Pasta alla Pavarotti recipe by Bellino

 

LUCIANO Cooks PASTA


“BRAVO LUCIANO” !!!

PAVAROTTI PASTA

Recipe :

1/2 cup extra virgin olive oil
1 medium Onion, peeled and sliced
2 j- 32 oz. jars of Italian Tomato Passata (we like Mutti)
3 cloves Garlic, peeled and chopped
2 tbsp. Tomato Paste
1/4 cup red wine
1/4 cup chopped Italian Parsley
12 fresh Basil Leaves, washed and torn with your hands
1/2 cup grated Parmesan or Romano cheese
1/2 teaspoon Red Pepper Flakes
1 pound of imported Italian Spaghetti (best quality)

In a large skillet, add the Olive Oil and onion. Cook the onion on low heat for 4 minutes. Add the garlic and cook on low heat for 2 minutes.

Add the wine, turn heat to high, and cook for 5 minutes.

Add the Tomatoes, Tomato Paste. Add 1 1/2 teaspoon each of Salt & ground Black Pepper, and half of the Pecorino Cheese.

Bring to the boil. Once the tomatoes start to bubble, low heat to low, and cook on low heat for 20 minutes, being sure to stir with a wooden spoon, scraping the bottom of the pot with the wooden spoon to keep the tomatoes from sticking  or burning.

After 20 minutes, add the Basil & Parsley, and cook 5 minutes more. The Tomato Sauce is done. Turn the heat off and let it rest in the pot.

Fill a large pot, 3/4 full with water. Add 2 tablespoons salt. Bring the water to a rapid boil. Add the Spaghetti.

Cook the spaghetti according to the directions on the package. Two minutes before the the pasta cooking time on package, remove one cup of water from the pot and reserve. When the spaghetti is 1 minute away from the cooking time on package, turn the heat off and drain the pasta in a colander.

Add the Spaghetti back to the pot it cooked in and add half of the cooking water. Add 2 cups of the tomato sauce. to the pot, and turn the heat on to a low flame. Cook for 2 minutes on a low flame. Add more of the pasta cooking water if it gets too dry.

Turn the heat off, and drizzle some olive oil over the spaghetti and mix.

Plate a portion of Spaghetti onto each persons plate. Add about half a cup of Tomato Sauce on top of each portion of Spaghetti, and serve.

Serve with grated Pecorino or Parmigiana Cheese on the side. 

Enjoy !


Recipe by Daniel Bellino Zwicke








SPAGHETTI alla PAVAROTTI 


A DINNER PARTY at LUCIANO’S

NEW YORK






SINATRA & PAVAROTTI







And PASTA SINATRA !!!

SINATRA SAUCE 

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

Daniel Bellino Zwicke
AMAZON.com






Renaissance Recipe Pasticcio alla Contessa ARCELLI FONTANA – Piacenza Italy


PASTICCIO alla PIACENTINA

RENAISSANCE Recipe from COUNTESS ARCELLI FONTANA





ANOTHER TIMBALLO

PASTICCIO alla PIACENTINA

RENAISSANCE Recipe from COUNTESS ARCELLI FONTANA


“La PALTA RISTORANTE”







PASTICCIO alla CONTESSA FONTANA

PIACENZA, ITALY




RECIPE :


For the shortcrust pastry

Flour 250 g
Butter 80 g
Egg 1
Egg yolks 2
Sunflower seed oil 30 g
Sugar 25 g
Powdered sugar 25 g
Baking powder 4 g
Black pepper to taste
Fleur de sel to taste

For the filling


Pasta 300 g
Roe deer 500 g
Onion 1
Butter 100 g
Amaretti biscuits 30 g
Grana Padano 50 g
Egg 1
Juniper berries 2
Cypress pine cone 1
Black pepper to taste
Nutmeg to taste
Bay leaves 2
Salt to taste





MORE GREAT ITALIAN FOOD


MANGIA ITALIANO

“MEMORIES of ITALIAN FOOD”

In STORIES & RECIPES
by Daniel Bellino Z
AMAZON.com
MANGIA ITALIANO


MANGIA ITALIANO ! You Know What It Means?Yes! “EAT ITALIAN” !!! 

Everyone LOVES ITALIAN FOOD ! Right? We’ll Take This “MAGICAL JOURNEY” A Journey To The World of ITALIAN FOOD of “Mother Italy” and The ITALIAN-AMERICAN COMMUNITY. Take it with BEST SELLING Author Daniel Bellino Zwicke and his DELIGHTFUL STORIES of ITALIAN FOOD, of ITALY, and the Italian-American Culture in all its most Wonderful Glory, “THAT’S ITALIAN” MEMORIES in ITALIAN FOOD, RECIPES and more … “COME TAKE THIS WONDERFUL JOURNEY With US”Mangia Italiano, Memories of Italian Food is a decades long journey of Best Selling Italian Cookbook Author Daniel Bellino “Z” and his lifelong experiences and love of Italian Food from the beginning of being weaned on Pastina, the first Pasta in a long life of eating Maccheroni (Pasta) as the staple food of his Italian-American family’s diet. Moving on to Spaghetti & Meatballs, Daniel’s First Experience in eating White Truffles with Pasta, to dining out in local Italian Restaurants over the years, along with taking numerous cultural and culinary journeys to the Mother Country, Italy. The author traveled to: Rome, Venice, Tuscany, Napoli, The Amalfi Coast, Verona, Sicily, and the whole of the Italian peninsula and its many lovely islands. He ate, he learned, he lived the Italian Life in all its many splendors. In Mangia Italiano the author recalls all his many experiences with Italian Food over the yeas, both in New York and Italy. Mangia Italiano is filled with Daniel’s delightful stories of a his remarkable journey into all of Italy’s cherished Regional Cuisines, counting a multitude of ingredients turned into a variety of savory recipes. Among the mouthwatering dishes, are recipes for such items as: Sicilian Stuffed Artichokes, Mudica Steaks, Venetian Braised Duck, Italian Wedding Soup, Ragu Napoletana (Gravy), Umberto’s Shrimp Sauce for Pasta, Nonna Bellino’s Tomato Sauce, Pasta Rotta, Spaghetti Carbonara, Porchetta, Frank Sinatra’s Egg Sandwich, Amalfitana Lemon Cake, and more. Mangia Italiano will “Inspire” you to your similar Italian Experiences as well and is a book that’s sure to bring you much JOY all through the years. Read the stories, cook these fine dishes and enjoy a splendid life, Italian Style!Author’s 

Bio: DANIEL BELLINO ZWICKE is the Best Selling Author of: La Tavola, The Ragu Bolognese Cookbook, Grandma Bellino’s Cookbook, The Feast of The Seven Fish / ITALIAN CHRISTMAS, and SUNDAY SAUCE

Daniel created BAR CICHETTI, America’s First Ever Venetian Wine Bar (Bacaro), he lives and writes in New York’s Greenwich Village, New York City

BOOKS : SUNDAY SAUCE, THE RAGU BOLOGNESE COOKBOOK, 
“SINATRA SAUCE, GRANDMA BELLINO’S ITALIAN COOKBOOK
The FEAST of The 7 FISH “ITALIAN CHRISTMAS”


MANGIA BENE TUTTI !!! 



BEST SELLING ITALIAN COOKBOOKS on AMAZON.com















.


Italian Cookbook author Daniel Bellino Z – Sunday Sauce and More
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Author Daniel Bellino-Zwicke

 

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. 

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Daniel Bellino Zwicke
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BOOKS by DANIEL
 
AMAZON.com
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,
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DANIEL’S LATEST
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SINATRA SAUCE
 
The COOKBOOK
 
COOK & EAT LIKE FRANK
 
His FAVORITE ITALIAN RECIPES
 
And STORIES TOO
AMAZON.com
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DANIEL
 
At The TEATOR GRECO
 
SIRACUSA, SICILY
 
2017
 
 
 
 
DANIEL BELLINO ZWICKE
 
GOOGLE SUMMARY
 
 
 

 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.

Making Clemenza Godfather Sunday Sauce Recipe alla Pacino alla Bellino
LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA – ITALIAN GRAVY
AMAZON.com
1. GET A COPY of SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK

by DANIEL BELLINO ZWICKE
CLEMENZA’S SUNDAY SAUCE RECIPE
Is In THERE .. IT’S AVAILABLE
on AMAZON.com .. Just CLICK LINK ABOVE ..

“THAT’S STEP 1 .. FINITO !!!”
2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE
For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,
OOLIVE OIL, TOMATOES, PASTA, etc..

CLICK HERE !
3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING
YOU NEED To MAKE The “SAUCE”

4.  SAUTE GARLIC & MINCED ONIONS in OLIVE In 
A LARGE POT.  ADD TOMATOES.
5.  BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..


6.  IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY
THEN ADD TO POT With TOMATOES .. 

If NOT using PORK RIBS, SKIP THIS STEP.



7.  LET SAUCE With THE MEATS (Except MEATBALLS)
SIMMER At VERY LOW HEAT For 1 HOUR.


8.  BROWN SAUSAGES THEN ADD To SAUCE.
CONTINUE SIMMERING.
9.  AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS
by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,
FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.
10.  PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A
350  DEGREE OVEN For 12 MINUTES.

11.  REMOVE MEATBALLS FROM OVEN and PLACE in POT 
With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING 
With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.
YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15 
MINUTES on VERY LOW HEAT. 

BE CAREFUL WHEN
STIRRING NOT To BREAK MEATBALLS.
WHEN THE MEATBALLS HAVE COOKED In THE SAUCE
FOR 15 MINUTES, The “SAUCE” IS DONE.




12.  COOK RIGATONI or WHICHEVER 
MACCHERONI YOU LIKE and SERVE
WITH THe “GRAVY”
PASS GRATED CHEESE
and
BUON APPETITO !!!
SUNDAY SAUCE 

Is AVAILABLE in PAPERBACK

And KINDLE on AMAZON.com
CLICK HERE !

SUNDAY SAUCE

alla CLEMENZA all BELLINO alla PACINO


AMAZON.com



SUNDAY SAUCE alla BELLINO

alla PACINO


AUTHOR DANIEL BELLINO ZWICKE
MANGIA BENE !!!