Sunday, July 27, 2025

Cookbook author Daniel Bellino Z Italian

 



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









DANIEL'S LATEST



SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

And STORIES TOO













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 cookbooksHe 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 SauceLa TAVOLAMANGIA 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 CookbookRagu Bolognese CookbookGrandma Bellino's Italian CookbookPositano The Amalfi Coast CookbookSinatra 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.
    • BaccalĂ  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.



Saturday, July 26, 2025

Italian Potato Salad - Recipes







EVA'S FATHER'S POTATO SALAD








MAKING ITALIAN POTATO SALADS

by EVA











FAVORITE ITALIAN DISHES

And SECRET RECIPES

SOUP - PASTA - SALADS

And MORE ...





 

Friday, July 25, 2025

Pasta with Potatoes Recipe Naples

 










MARIA Makes PASTA & POTATOES

A NEAPOLITAN CLASSIC









MARIA & LUCIANO














POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

100 REGIONAL RECIPES

Including PASTA & POTATOES












Thursday, July 24, 2025

Sicilian Cannoli Cake


 



CANNOLI CAKE



Cannoli Cake with Chocolate Chips 
Ingredients:

Cake Layers:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 eggs
1 tablespoon vanilla extract
1 cup milk

Cannoli Filling:

1 1/2 cups ricotta cheese (drained well)
1 cup mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup mini chocolate chips
Frosting & Decoration:
Whipped cream or stabilized whipped topping
Extra mini chocolate chips for garnish
1 cup chopped Pistachios
Powdered sugar for dusting


Preheat oven to 350°F. Grease and flour three 8-inch cake pans.
In a bowl, mix flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, mixing just until combined.

Divide batter evenly into pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.

For filling, beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips.
Layer cake with generous amounts of filling between each layer.
Frost with whipped cream and decorate with chocolate chips and a dusting of powdered sugar.


Stuffed Eggplant Calabrese

 




STUFFED CALABRIAN EGGPLANT

"So GOOD" !!!




STUFFED CALABRIAN EGGPLANT


INGREDIENTS:

4 small eggplants
1 cup stale bread soaked in water or 1 cup breadcrumbs
1 ¾ cups (7 oz) grated pecorino cheese
3 whole eggs
2 garlic cloves, minced
Fresh basil or parsley, chopped (about 2 tablespoons)
2 tablespoons extra virgin olive oil (plus more for frying)
Salt and black pepper to taste


INSTRUCTIONS:
Step 1: Prepare the eggplant
Wash the eggplants thoroughly and cut them in half lengthwise. Score the flesh with a knife to encourage even cooking.

Place the eggplants in a pot of cold, salted water and bring to a boil. Cook until tender (about 10 minutes).

Drain the eggplants and allow them to cool. Scoop out the pulp, leaving the skin intact to form a “shell.” Set the shells aside and finely chop the pulp.
Step 2: Prepare the filling

In a large bowl, combine the chopped eggplant pulp, soaked bread or breadcrumbs, grated pecorino cheese, minced garlic, chopped basil or parsley, eggs, salt and black pepper.
Mix until all ingredients are evenly incorporated. The dough should remain firm when pressed.
Step 3: Fill and fry the eggplant

Fill the eggplant shells with the prepared mixture, pressing it down well. Use the leftover filling to form patties similar to meatballs.

Heat extra virgin olive oil in a frying pan over medium heat. Fry the stuffed eggplants, starting with the filling side down, until golden brown. Turn and fry the other side.
If you have prepared patties with the extra filling, fry them along with the eggplant.

Step 4: Serve

Sprinkle the stuffed eggplants generously with more grated pecorino cheese.
If desired, serve them with a spoonful of tomato sauce and another sprinkling of pecorino for a more substantial presentation.













FAVORITE ITALIAN DISHES

And SECRET RECIPES




Thursday, July 10, 2025

Sinatra Sauce Cookbook Daniel Bellino

 







Daniel Bellino, also known as Daniel Bellino Zwicke, is the author of a cookbook titled "Sinatra Sauce: Music Meatballs & Merriment"
. This book is centered around Frank Sinatra and his love for Italian food and entertaining. 
Bellino's book includes recipes for Italian dishes that were among Frank Sinatra's favorites, such as pasta, meatballs, Posillipo, and Eggplant Parmigiana. It also contains stories about Sinatra's dining experiences at various restaurants and his legendary dinner parties. The book aims to inspire readers to cook, eat, and create memorable times at the table, much like Sinatra did. 
Daniel Bellino Zwicke has authored several other Italian cookbooks, including: 
  • "Sunday Sauce: When Italian-Americans Cook"
  • "La Tavola"
  • "Mangia Italiano: Memories of Italian Food"
  • "Grandma Bellino's Italian Cookbook: Recipes From My Sicilian Grandmother"
  • "Segreto Italiano: Secret Italian Recipes & Favorite Dishes"
  • "Positano The Amalfi Coast – Travel Guide / Cookbook"

Wednesday, July 9, 2025

Bellino and Pacino Pasta

 



AL PACINO

On His FAVORITE PASTA


Numerous sources link the actor Al Pacino with a particular fondness for spaghetti aglio e olio, also known as spaghetti with garlic and oil

. This Neapolitan dish, characterized by its simplicity and the prominence of garlic, olive oil, and red pepper flakes, is reportedly a favorite of Pacino's. Some restaurants, such as Serafina in New York, have even featured a dish named "Spaghetti Aglio & Olio 'Al Pacino'" on their menus. 

While Al Pacino is known for his role as Michael Corleone in The Godfather movies, where the character of Clemenza notably shares a recipe for spaghetti sauce, this specific scene features a more elaborate sauce with tomatoes, sausages, and meatballs, rather than the simple aglio e olio that Pacino is said to prefer. 
A simple recipe for spaghetti aglio e olio, reflective of the dish Al Pacino is said to enjoy, involves cooking spaghetti until al dente, sautĂ©ing minced garlic and red pepper flakes in good quality olive oil, combining the cooked pasta with the garlic-infused oil (along with some reserved pasta water), and then tossing with fresh chopped parsley and optional Parmesan cheese. 
  • Daniel Bellino-Zwicke,  A culinary author and creator of concepts like "Meatball Parm Mondays" and "Sunday Sauce (Recipe) alla Clemenza alla Bellino alla Pacino". He is known for New York-Italian cuisine inspired by movies like "The Godfather" and "Goodfellas". His blog even features a Spaghetti recipe Daniel says is how Al Pacino likes it.
For those in New York City seeking restaurants that serve quality spaghetti aglio e olio, Yelp lists several options, including Olio e PiĂą and Maestro Pasta, both highly rated for their Italian cuisine and pasta dishes. 
Numerous sources link the actor Al Pacino with a particular fondness for spaghetti aglio e olio, also known as spaghetti with garlic and oil
. This Neapolitan dish, characterized by its simplicity and the prominence of garlic, olive oil, and red pepper flakes, is reportedly a favorite of Pacino's. Some restaurants, such as Serafina in New York, have even featured a dish named "Spaghetti Aglio & Olio 'Al Pacino'" on their menus.
The connection to "Bellino" seems to stem from Daniel Bellino Zwicke, an author of Italian cookbooks that include recipes for dishes like Sunday Sauce and Al Pacino's favorite pasta (Recipe).





BELLINO Cooks some PASTA






SUNDAY SAUCE
alle CLEMENZA
alla BELLINO alla PACINO
The GODFATHER