Baked Maccheroni
From SURDO, PUGLIA
BAKED MACCHERONI
SURDO, APULIA
Thursday, April 16, 2026
Sunday, April 12, 2026
Sicilian Pasta Rotolo Recipe Sicily
NONNA MARIA CONCETTA
RAGUSA, SICILY
MARIA CONCETTA MAKES PASTA ROTOLO
akka RAGUSANA
RAGUSA, SICILY
MAKING The ROTOLO
ROTOLO RAGUSANA
alla NONNA MARIA CONCETTA
.
Friday, April 10, 2026
Veal Milanese alla Sinatra - Recipe
FRANK SINATRA'S FAVORITE RESTAURANT
PATSY'S, NEW YORK
WEST 56th STREET
FRANK SINATRA & AVA GARDNER
MANGIA BENE !!!
Frank Sinatra loved Veal Milanese. His Dad Marty used to make it for young Frank and Sinatra ate Veal Milanese over a thousand times at his most favorite restaurant in the World, PATSY'S of NEW YORK on West 56th Street .. Franks other favorites were; Clams Posillipo, Spaghetti & Meatballs, SUNDAY SAUCE, and Rigatoni Marinara ...
See Daniel Bellino Zwicke's book "SUNDAY SAUCE" When Italian-Americans Cook for recipes of Sinatra's favorite dishes and recipes for SUNDAY SAUCE alla SINATRA and DOLLY SINATRA'S MARINARA ..
And MANGIA BENE !!!
VEAL MILANES RECIPE alla SINATRA
INGREDIENTS
- 2 cups Bread Crumbs (Plain)
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 1/4 cup minced flat-leaf parsley
- 1 cup plus 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 4 veal cutlets (about 1 1/4 pounds), pounded thin to slightly less than 1/4 inch
- Salt and freshly ground black pepper to taste
- 1 lemon, cut into 8 wedges
DIRECTIONS
Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced into fine crumbs. Transfer the crumbs into a large bowl and stir in the cheese, oregano and parsley. Gradually add 3 tablespoons of oil, stirring until thoroughly combined. Season with salt and pepper.
Spread the flour onto a large plate, plate the eggs in a shallow bowl and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs and then the bread crumbs, patting with the palm of your hand to ensure adhesion.
Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 degrees F.) and sauté the veal for 2 minutes. Turn and sauté for 1 additional minute. Do not crowd the pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels. Season to taste with salt and pepper and serve with lemon wedges.
VEAL MILANESE
FRANK'S WAY "THIN & CRISPY"
SUNDAY SAUCE
WHEN ITALIAN-AMERICANS COOK
Bellino and Pacino Pasta Pacino
AL PACINO
SICILIAN AMERICAN
FAMILY ORIGINS - CORLEONE SICILY
"BELLINO & PACINO"
The dish represents traditional, rustic
Italian-American cuisine often featured in Bellino's works detailing
Sicilian-American culture.
Key Connections between Bellino and Pacino:
The Recipe: The recipe, commonly known as a "Spaghetti Aglio e Olio" (garlic and oil)
or a variation, is described as a favorite of Al Pacino, bringing to light his preference for simple, classic Neapolitan-style pasta.
- Cookbooks: Daniel Bellino-Zwicke writes about this association in Grandma Bellino's Italian Cookbook and references it in his Italian-American food narratives.
- Cultural Context: The works highlight the "Sunday Sauce" culture, linking popular Italian-American food, specifically meatballs and pasta, with figures like Al Pacino and Frank Sinatra.
- Themed Content: The content often evokes memories of classic Italian-American food scenes, similar to those in The Godfather.
BELLINO & PACINO
NONNA BELLINO'S ITALIAN COOKBOOK
PASTA - MEATBALLS - SOUPS
PASTA alla PACINO & MORE ...
Author DANIEL BELLINO ZWICKE
FAMILY ORIGINS - LERCARA FRIDDI SICILY
Settled in NEW YORK CITY 1906
.
Monday, April 6, 2026
Nonna makes an Onion Pie - Recipe
NONNA ISA'S PUGLIESE ONION PIE
NONNA ISA Makes a PUGLIESE ONION PIE
NONNA'S ITALIAN COOKBOOK
Tuesday, March 31, 2026
Lasagna with Meatballs alla Nonna
Nonna Lina makes LASAGNA
With MINI MEATBALLS
all PUGLIESE
LINA Makes LASAGNA
With MEATBALLS all PUGLIESE
NONNA BELLINO COOKBOOK
Friday, March 27, 2026
Tuesday, March 24, 2026
Best Ever Pasta Bolognese
CLASSIC PASTA BOLOGNESE
.
Daniel Bellino Z
aka "DANNY BOLOGNESE"
RAGU BOLOGNESE
alla GENARO
GENARO CONTALDO
VINCENZO Makes BOLOGNESE
ANTICA RECIPE - RAGU BOLOGNESE
Authentic RAGU BOLOGNESE
BOLOGNA, ITALY
BESTSELLING ITALIAN COOKBOOK Author
DANIEL BELLINO ZWICKE
The RAGU BOLOGNESE COOKBOOK
"SECRET BOLOGNESE RECIPE"
And MORE
Friday, February 20, 2026
Sunday, February 15, 2026
Belino Pasta Pacino Recipe
CLEMENZA MAKES SAUCE
RICHARD CASTELLAN & AL PACINO
The GODFATHER
"Pacino & Bellino" refers to a culinary and cultural connection centred around Italian-American traditions, specifically involving author Daniel Bellino-Zwicke (often referred to as Bellino), and actor Al Pacino.
Here are the key aspects of this Connection:
Sunday Sauce Recipe: Daniel Bellino created a "Sunday Sauce" (Italian-American gravy with sausages, meatballs, and braciole) recipe inspired by the scene in The Godfather where Clemenza teaches Michael Corleone (Al Pacino) how to make it.
- "Sunday Sauce" Sneakers: Bellino created limited-edition "Sunday Sauce" sneakers inspired by this theme and his Italian cookbook.
- Al Pacino’s Favorite Dish: Bellino has highlighted and written about Al Pacino’s favorite dish, which is Spaghetti Aglio e Olio (garlic and oil), a dish often cooked by Pacino's family in the Bronx.
- Culinary Collaboration/Homage: Bellino-Zwicke has written extensively about Italian-American culture, often bridging the gap between iconic figures like Frank Sinatra and Al Pacino with authentic, traditional recipes in his books and articles.
- "Sunday Sauce alla Pacino": This is a specific recipe created by Bellino-Zwicke, described as a culinary tribute to Al Pacino.
SUNDAY SAUCE
alla BELLINO alla PACINO
RECIPES :
SUNDAY SAUCE
PACINO PASTA
LASAGNA - MEATBALLS
And MORE ....
AL PACINO
DANIEL BELLINO-ZWICKE
BAR TIBERIO
CAPRI, ITALY
SPAGHETTI GARLIC OIL alla PACINO
aka "SPAGHETTI AGLIO OLIO"
PACINO PASTA Recipe by BELLINO
INGREDIENTS :
¼ cup best quality
Italian Olive Oil
Italian Olive Oil
6 cloves of Garlic,
peeled and minced
peeled and minced
½ teaspoon
Red Pepper Flakes
Red Pepper Flakes
1 pound
imported Italian Spaghetti
imported Italian Spaghetti
¼ cup
Italian Parsley
Italian Parsley
Put a large pot with 4 quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.
Place Olive Oil and garlic in a large frying pan and cook on medium heat for 2 minutes.
Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.
Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package. Two minutes before the cooking time on package start testing the doneness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.
Once the pasta is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 1/3 of a cup of the pasta cooking water to add to pasta sauce.
Add spaghetti back to the pot it cooked in and add the garlic olive oil sauce and the a mix well.
Add a little of the pasta cooking water if needed. Add the chopped parsley and mix.
Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.
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