travel

Sinatra Sauce Recipe Cookbook by DANIEL BELLINO

 


“SINATRA SAUCE”

The COOKBOOK

AMAZON.com

SINATRA SAUCE “Music Meatballs & Merriment”

Daniel Bellino Zwicke

Sinatra Sauce “Music Metaballs & Merriment” and Living The Good Life. “Like Frank” .. Yes, it’s about Frank. That is one Francis Albert Sinatra, the Greatest Singer of The 20th Century, and Icon of American, especially of the Italian-American Enclave in America. Frank Sinatra was many things, first and foremost a Great Italian-American singer, Love & Adored by Millions. Mr. Sinatra was also an actor, citizen, and Entertainer Par Excellence. Yes this book is about those things, Frank Sinatra : the incomparable singer, actor, recording artist, Teen Idol of the 1940s, philanthropist, and Las Vegas & Nightclub Entertainer. He was like no other, Sinatra was one-of-a- kind, and he had a lust for life, “Hanging with Friends,” – sipping cocktails, with good food, and making good times. That’s what this book is about, Frank Sinatra, eating (Italian Food), enjoying a cocktail or two, and the company of family and friends. Yes, Frank Sinatra lived life to its fullest. He wouldn’t have it any other way, but “His Way.” 

This book “Inspires” and gives you the tools to live out your Sinatra Dreams. You can make it reality, with recipes of Frank’s Favorite Italian Foods, Pasta, Meatballs, Posillipo, Eggplant Parm and more. Eating, drinking, and having good times, all the time as Frank did. Meals with friends and family. Meals you can cook, with recipes in this book. The info and recipes are all here in Sinatra Sauce. Read it, put on some Sinatra (music), cook, eat, and create memorable times at the table, just like Frank. That’s what this book is about: Sinatra, Family, Friends, and Good Times. “The Best is Yet to Come”


Visit SINATRA SAUCE – The Website @ https://sinatrasauce.com

Author Daniel Bellino Zwicke is a lifelong Sinatra fan. He is a Best Selling author, who lives and writes in New York’s Greenwich Village. Daniel is currently working on several other projects. He has authored : Sunday Sauce, La Tavola, Mangia Italiano, Grandma Bellino’s Cookbook, Segreto Italiano, and Positano The Amalfi Coast – Travel Guide / Cookbook.


Recipes :

SINATRA TOMATO SAUCE

DOLLY’S MEATBALLS

EGGPLANT PARMIGIANA

CAPONATA

ARTICHOKES SICILIAN STYLE

ARANCINI (Sicilian Rice Balls)

MINESTRONE alla DOLLY

DINO’S PASTA FAZOOL

MACCHERONI al FORNO

SICILIAN LASAGNA

CHICKEN VESUVIO

VEAL MARSALA

STEAK – SINATRA’S WAY

MARTY’S SICILIAN MEATLOAF

FRANK’S ITALIAN CHEESECAKE

REGINELLA SICILIAN COOKIES


And Much More !!!




SINATRA SAUCE – 5 STAR on AMAZON



The Feast of The Seven Fish Italian Christmas Cookbook Recipes – Daniel Bellino

 


The FEAST of The 7 FISH

“ITALIAN CHRISTMAS”
AMAZON.com
La FAMIGLIA

“La VIGILIA”

The FEAST of The 7 FISH. “ITALIAN CHRISTMAS”

Daniel Bellino-Zwicke is the author of 

The Feast of The 7 Fish, a popular cookbook celebrating the Italian-American Christmas Eve tradition. The book features recipes, stories, and instructions for preparing the multi-course seafood meal, often called La Vigilia. 

About Daniel Bellino-Zwicke: 
He is a long-time Italian food and wine professional from New York.
  • He has worked as a chef, wine director, and managing partner at various restaurants, including 
    Bar Cichetti

    , which he founded.

  • Bellino-Zwicke has authored several best-selling Italian cookbooks, including Sunday Sauce, Ragu Bolognese Cookbook, and Positano The Amalfi Coast Cookbook.
  • He often writes about Italian-American cuisine and culture, incorporating personal stories and travel experiences. 
  • About the book, The Feast of The 7 Fish: 
The book serves as both a cookbook and a cultural guide to the traditional meal.
  • It provides historical context for the Southern Italian and Italian-American Christmas Eve feast.
  • The recipes include traditional dishes such as Baked Clams Oreganta, Seafood Salad, Linguine with Clam Sauce, and Mussels Marinara.
  • The book aims to preserve and share the family tradition, which has often been passed down orally through generations. 
  • The tradition of the Feast of the Seven Fishes: 
  • Origin: It is an Italian-American tradition that evolved from the Catholic practice of abstaining from meat on the eve of holy days. While fish-centric meals are common in Southern Italy, the specific “seven fishes” tradition is largely an American development.
  • Symbolism: The number seven can symbolize various things, including the seven sacraments of the Catholic Church, the seven hills of Rome, or the seven days of creation.
  • The meal: It is a multi-course dinner featuring a variety of seafood, which can include baccalà (salt cod), calamari, clams, mussels, and eel. The specific dishes often vary by region and family tradition. 





SETTE PESCI








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

BolognesePICIiiRECCIPE

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 !!!



.

BOLOGNESEraguBOOK

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 !!!

.