italy

Italian Cookbook author Daniel Bellino Z – Sunday Sauce and More

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.

Daniel Bellino Zwicke

BOOKS by DANIEL

AMAZON.com

DANIEL’S LATEST

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

And STORIES TOO

AMAZON.com

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.

The Worlds Tastiest Pasta Recipe Spaghetti Bolognese

PICI BOLOGNESE

And The WORLDS BEST EVER RAGU BOLOGNESE RECIPE

by DANNY BOLGONESE

aka Daniel Bellino Zwicke

RECIPE in The RAGU BOLOGNESE COOKBOOK

It’s The #BestTHINGever !!!

The RAGU BOLOGNESE COOKBOOK

And The WORLDS BEST BOLOGNESE SAUCE

by Danny Bolognese

AMAZON.com

The Best Things in Life are Free … It’s a great old saying. A wonderful old song was evven written on the sbject. The song The BEST THINGS in LIFE are FREE starts out with the lines “The Moon Belongs to Everyone. The Best Things in Life are Free.” The song mentions “Flowers in Spring,” “Robins that Sing,” and “The Sunbeams that Shine.” They don’t mention Bolgonese Sauce, though they easily could, for it is without question, one the Best Things in life, and it certainly is one of “The Best Things Ever.” No doubt. And it can even be free, and if not free, and if you are making it, and paying for the ingredients to make it, it may not be free, but it’s dam near it, costing a measly .95 Cents to serve a portion of it. Bolognese the taste is so devine, almost orgasmic, “seriously, it is.” It’s that good. The taste of properly made Ragu Bolognese, dressing whatever pasta you choose; Spaghetti, Tagiatelle, Rigatoni, whatever, a proper made Ragu Bolognese is one of the most devine dishes imaginable. The great Marcell Hazan said of it, “There is no more perfect union in all Gastronomy than the marriage of Ragu Bolognese and homemade Bolognese tagliatelle.” Well I couldn’t agree more with Marcella, except that, though homemade tagliatelle is absolutely wonderful, it is not absolutely essential for the great dish of Pasta w/ Ragu Bolognese, they very most improtant element is that you have a perfectly made Ragu Bolognese, the thing that will give the dish 90% of its unmatchable sinfully luscious flavor. The Pasta and the grated Parmigiano Reggaino are great, but “it’s all about the Bolognese (Sauce).”

There are many great dishes in the World, and of many different international cuisines, but nothing quite like a well made “Ragu Bolognes,” trust me. I love a great Bouf Bourgonnone, Coq au Vin, Foe Gras, Vietnamese PHO, lush American BBQ Ribs, the perfect Hamburger, a juicy Prime New York CUt Sirloin Steak, Tandoori Chicken, a NY Pastrami Sandwich, Belgian Chocolate, perfectly Roast Chicken, I could go on and on, I love these dishes and a couple hundred more, but there is no dish that I love more than a properly made Bolognese, and no Bolognese Sauce that is better than mine, “None,” not Marcella’s, not anywhere in Bologna, Italy, nor anywhere in all of Emelia Romagna the region it comes from. I know it may sound pompous and egotistical for me to brag about my Bolgonese as I do, and I know people would call me insane, for me to think that of all the great Italian Chefs all over Italy and especially in Emeia Romagan, that I would have the nerve to think that I make “The Worlds Best Bolognese,” but it’s TRUE, “I do!” I make without a doubt, the single Best Ragu Bolognese in the entire World. Yes it may sound absurd, but absurd it’s not. Just ask the some four or five-hundred people who’ve had it, they’ll all confirm the fact that the worlds single best tasting most perfect Bolognese Sauce is made by none other than Italian-American Italian-Cookbook Author (formerChef) Daniel Bellino Zwicke of Greenwich Village, New York.

I was taught the recipe of this the Worlds Greatest Bolognese when I was a cook at the now defunct Caio Bella Restaurant, up on Thrid Avenue at 75th Street in New York back in 1987 by Chef Pasquale, sorry I can’t remember his last name. Anyway, Chef Pasquale was from Brindisi Italy, a city in the South of Italy in the region of Puglia. Pasquale started working in kitchens in Brindisi where he first honed his craft. He later went on to work in kitchens in Milan, Bologna, Parma, London, and Tokyo, Japan before moving to New York and becoming the Head Chef at the restaurant Mezzaluna, the 1st restaurant to make and serve real Italian Pizza made in a wood-burning Pizza Oven in New York and in the United States. The restaurant was a big hit, and a couple of the waiters at the restaurant, a guy named Rocco and my ex-boss Enrico Proetti wanted to go out on their own and open their own restaurant, and so they did. They got togehter with a wealthy older Italian man “Fred” who became their partner and put up all the cash to open the restuarant up the street, called Caio Bella. Caio Bella was a big success, and a quick one at that, and it was soon one of the hottest restaurant of the day, back in 1987 when I went in looking for a job. I met Pasquale, we chatted, I told him about my background and my asperations with Italian Food. Pasquale hired me, and the rest is history. I had mostly worked in French Restaurants before that, and I’d gone to New York Technical College in Brooklyn where they taught Classical French Cusisine, which is the food I wanted to cook when I first got started. Yes I first wanted to cook French. But after I made my first trip to my ancestral home of Italy in the Summer of 1985, I caught the bug, and from then on, i wanted to cook authentic Italian Food. I soaked up and learn all I could of true Italian Food, made the Italian way, and I don’t mean Italian-American, but by Italians. So I decided I needed to get a job at a great Italian Restaurant in New York that had a great Italian Chef from Italy. I went to Sandro’s and Arqua first, and they both offered me jobs, but when I went up to Caio Bella and Chef Pasquale hired me as a line-cook, I decided to take the job at Caio Bella.

Pasquale was a great teacher, and he showed me personally how to make all the dishes on the menu, including his great recipe for Ragu Bolognese. I made it just the way Pasquale showed me how to make it, and from then on, I was the person at Caio Bella who always made the Ragu Bolognese. Pasquale liked the way I made it, exactly the way he showed me, and that was that. And I’ve always made my Bolognese just like that. No matter what others may tell you, every Bolognese is at least a little different from all others, and so was Pasquale’s which latter became mine, and ever since I’ve made it at Caio Bella in 1987, I’ve never tasted one quite like mine, which as you know by now, is “The Worlds Best Ragu Bolonese Ever.” No Brag, Just Fact as Walter Brennan used to say in his Cowboy TV Show back in the 60s.

In 1998 I finally acheived my dream of opening my own restaurant. I opened up what turned out to be the 1st Ever Venetian Wine Bar (Bacaro) in the United States of America in Bar Cichetti. I was the Chef / Wine Director and managing partner of Bar Cichetti. I received numerous accolades from the New York Times, Time Out Magazine, New York Magazine and other publications, including my favorite one of all, a 5 page spread about me and my restaurant Bar Cichetti, and my favvorite line of all from The Journal of Italian Food Wine & Travel Magazine which saide, “Daniel (Bellino Zwicke0 makes the Best Ragu Bolognese in America.” Yes they said that, I couldn’t agree with them more.

Thanks,

Daniel

THE BEST THINGS in LIFE are FREE – LYRICS

The moon belongs to everyone
The best things in life are free
The stars belong to everyone
They gleam there for you and me
The flowers in spring
The robins that sing
The sunbeams that shine
They’re yours, and they’re mine
love can come to everyone
The best things in life are free
The moon belongs to everyone
The best things in life are free
The stars belong to everyone
They gleam there for you and me
The flowers in spring
The robins that sing
The sunbeams that shine
They’re yours, and they’re mine
love can come to everyone
The best things in life are free
The moon belongs to everyone
The best things in life are free
The stars belong to everyone
They gleam there for you and me
The flowers in spring
The robins that sing
The sunbeams that shine
They’re yours, and they’re mine
love can come to everyone
The best things in life are free
ooh… Lord… Everything…
Every one of those good things
The best, best things in life are free…

#BestThingYouEverATE !!!

Sauce or Gravy – What do You Call It – Red Sauce Debate

“GRAVY” !!!

Or is it SUNDAY SAUCE ???

Whatever You Call It ???

Do You call it “REDSAUCE” ?

It’s The Most SUPREME DISH of ITALIAN-AMERICA

And The ITALIAN-AMERICAN Peoples

SUNDAY SAUCE

The DEFINING BOOK on The SUBJECT

The SUBJECT of SUNDAY SAUCE

“SOME CALL IT GRAVY”

AMAZON.com

SAUCE, GRAVY, SUNDAY SAUCE, “RED SAUCE” or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?

Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.

Usually, when someone says “Gravy” they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?

There is no one right answer to what is Italian-American Gravy, “Sauce” Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, “No Right or Wrong.” The main and most important thing is that the dish taste good.