Wednesday, October 8, 2025

Daniel Bellino Octopus Sandwich Recipe Bari Italy

 




PANINO col POLPO

BARI








MAX Makes an OCTOPUS SANDWICH

"PANINO col POLPO








PANINO col POLPO

PUGLIA, ITALY







POSITANO The AMALFI COAST 

TRAVEL GUIDE - COOKBOOK

With 100 REGIONAL RECIPES

NAPLES - POSITANO The AMALFI COAST

PIZZA PASTA & SEAFOOD RECIPES

CHEF DANIEL BELLINO









CHEF / AUTHOR DANIEL BELLINO Z

BARIVECCHIA, BARI, ITALY









OCTOPUS SANDWICH

BARI, ITALY





OCTOPUS SANDWICHES !!!



STREET FOOD in BARI

PANINO col POLPO











LUNCH in CISTERNINO

At a BUTCHER SHOP - TTRATTORIA

"La LANTERNA"

Author DANIEL BELLINO with COUSINS DEBBIE

And ANTHONY BELLINO

CISTERNINO APULIA











PANINO col POLP



HOW to MAKE an OCTOPUS SANDWICH


RECIPE - PANINO col POLPO BARESE

INGREDIENTS :
  • 1 whole Octopus (around 3 lbs), cleaned
  • 1/2 cup extra virgin olive oil
  • 1 lemon, halved
  • 1/2 teaspoon salt, plus more for the water
  • 1/4 cup chopped Parsley
  • 2–3 cloves garlic, thinly sliced
  • 1/2 cup white wine (optional)
  • 1 Bay Leaf (optional)
  • Optional: The classic Apulian method includes slowly grilling the octopus over embers, basting with olive oil

  1. Boil the octopus: Fill a large pot with generously salted water and bring to a boil. To help tenderize the octopus, some traditional recipes suggest adding a wine cork to the water.
  2. Submerge the octopus: Grasp the octopus by the head. Dip the tentacles into the boiling water for about 10 seconds, then pull it out. Repeat this process two or three more times. This step helps the tentacles curl and hold their shape during cooking.
  3. Simmer until tender: Lower the entire octopus into the pot. Reduce the heat to a gentle simmer, cover, and cook for 45–60 minutes, or until the thickest part of a tentacle can be easily pierced with a fork.
  4. Cool in the liquid: Turn off the heat and allow the octopus to cool completely in its cooking liquid. This is a crucial step that allows the meat to reabsorb moisture, resulting in a more succulent texture.
  5. Marinate and grill: Once cool, remove the octopus and pat it dry. In a bowl, toss the tentacles and head meat with olive oil, lemon juice, garlic, and parsley. Let it marinate for at least 30 minutes, or up to an hour.
  6. Char the Octopus: Preheat a grill or grill pan to medium-high heat. Grill the octopus for about 2–4 minutes per side, until visible char marks appear and the edges become slightly crispy.
Note : If you don't have a grill, you can char the Octopus in a hot pan. Heat pan on high heat. Add 2 tablespoons Olive Oil. Heat for 30 seconds. Add the Octopus. Cook for 90 seconds on each side.
  1. Slice and serve: Slice the grilled octopus into bite-sized pieces or leave the tentacles whole. Use it immediately in your panino col polpo with arugula and extra dressing.



RECIPE is Courtesy of Chef Daniel Bellino Zwicke





Monday, October 6, 2025

Pasticcio Piacentina Renaissance Recipe Timbale





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







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
















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Sunday, October 5, 2025

Stanley Tucci Famous Marinara Sauce Recipe

 



STANLEY TUCCI

FAMOUS MARINARA SAUCE





SPAGHETTI MARINARA





RECIPE








WANT To MAKE SUNDAY SAUCE ?



SUNDAY SAUCE

alla CLEMENZA

alla BELLINO alla PACINO








Big Night Tipano by Ava Recipes

 



"La TIMPANO"

BIG NIGHT


Starring STANLEY TUCCI - TONY SHALOUB

MARC ANTHONY






AVA & Her TIMPANO






AVA Makes TIMPANO

alla BIG NIGHT















SEGRETO ITALIANO

FAVORITE ITALIAN DISHES

And SECRET RECIPES

PASTA - SOUPS - SWEETS & More

Daniel Bellino










"You say TIMPANO, I Say TIMBALLO"









"TIMPANO alla BIG NIGHT"

by JOE SASTO & ADAM WITT

















Making a Timballo d Cardinale Recipe

 



TIMBALLSO d'CARDINALES

alla AVA







AVA Makes a TIMBALLO

"CARDINALE"








AVA'S TIMBALLO d'CARDINALE






TIMBALLO d'CARDINALE










SEGRETO ITALIANO

FAVORITE ITALIAN DISHES

And SECRET RECIPES








AVA'S Other TIPANO



TIMPANO alla AVA

TIPANO is also Known as TIMBALLO








"The TIPANO

"BIG NIGHT"

STANLEY TUCCI with TONY SHALOUB

and MARC ANTHONY




XXXXxXXXXXXXXXXXXXXXXxxXXxXXXXXXXXXXXXXXXXXXX
ANOTHER TIMBALLO



TIMBALE PIACENZATINA

PASTICCIO alla PIACENTINA

RENAISSANCE Recipe from COUNTESS ARCELLI FONTANA


"La PALTA RISTORANTE"






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






Cavatelli Pasta with Ceci Sicilian

 



NONNA CONCETTA

CAVATELLI con CECI

SICILY











NONNA CONCETTA'S PASTA CECI SICILIANA

FIRGINTINI,  SICILY








PASTA CECI alla NONNA CONCETTA

With Her HOMEMADE CAVATELLI PASTA





PASTA CECI SICILIANA  alla CONCETTA

Recipe: 

For the dough: 
300g Semola rimacinata 150ml Warm water For the condimento: 250g Dried chickpeas 1 stalk Celery 1 Carrot 1 Onion 1-2 tablespoons Tomato purée Olive oil Salt










NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

DANIEL BELLINO "Z"











CONCETTA






PASTA CECI SICILIANA  alla CONCETTA

Recipe: 

For the dough: 
300g Semola rimacinata 150ml Warm water For the condimento: 250g Dried chickpeas 1 stalk Celery 1 Carrot 1 Onion 1-2 tablespoons Tomato purée Olive oil Salt