Friday, September 30, 2022

Chef Author Daniel Bellino Bar Cichetti WineBar Restaurant

 



Chef / Author Daniel Bellin "Z"

with Cameron Diaz

BAR CICHETTI

NEW YORK NY





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BAR CICHETTI

The FIRST EVER Venetian Wine Bar in America

Created by Daniel Bellino Zwicke

Chef / Wine Director / Managing Partner

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Author Daniel Bellino-Zwicke on INSTAGRAM

Some of Daniel's Old Photos of BAR CICHETTI Shows Daniel

with GOOD FRIENDS ; Matt Dillon, John Lurie, Frankie Rayder,

Raoul Marti, and ...

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Frankie Rayder

SPORTS ILLUSTRATED


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Daniel Bellino Zwicke

with Victoria Secrets Model Frankie Rayder

1999

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Recipes From My Sicilian Nonna

Daniel Bellino Zwicke

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Daniel with Friends Raoul Marti and Matt Dillon

at Bar Cichetti 1999


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Daniel and Family

THE BELLINO 'S

Uncle Tony, Cousin Tony Aunt Fran, Daniel, Debbie, Aunt Wanda,

Aunt Hellen, and cousins .. BAR CICHETTI 1998

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MICHAEL STIPE & REM Band MEMBERS

At BAR CICHETTI 

1998

GREENWICH VILLAGE NEW YORK

NOT Losing Their Religion

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Author Daniel Bellino Zwicke and Cameron Diaz

at Bar Cichetti


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MARISA TOMEI & ROBERT DOWNEY Jr. in POSITANO

Filming of ONLY YOU

Marisa Tomei was a Regular along with Friends Fischer Stevens

and Rosie Perez , Severio Guerra, John Lurie, Ed Harris, and Debbie Mazur




POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

by DANIEL BELLINO ZWICKE

CREATOR of BAR CICHETTI NYC



 

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Ed HARRIS was Seen Eating at BAR CICHETTI

during the Filming of POLLOCK

 

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The 1st time ED HARRIS ate at BARICHETTI

When he was fisnished with his dinner and leaving the restaurant, 

Ed came over to me thank me and said that he really enjoyed the meal.

"Thanks Ed"

.... Daniel Bellino Zwicke

 

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ROSIE PEREZ Spotted at BAR CICHETTI

HREENWICH VILLAGE, NEW YORK


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SUNDAY SAUCE

by Daniel Bellino Zwicke

AMAZON.com



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Chef Daniel Bellino Zwicke and  friends Debi Mazur & Sevario Guerra

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Daniel Bellino Zwicke in Instagram

@DanielBellinoZwicke

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"SPOTTED at BAR CICHETTI"


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MARISA TOMEI and ROBERT DOWNEY JR.

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FRANKIE RAYDER / SPORTS ILLUSTRATED


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ANNABELLA SCIORRA

FISCHER STEVENS


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Marisa Tomei and Fischer Stevens





"Me & Cami"

Author Daniel Bellino Zwicke

with Cameron Diaz
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BAR CICHETTI 

NEW YORK















Monday, September 26, 2022

Get Ready for ITALIAN CHRISTMAS 7 FISH FEAST

 

The BEST ITALIAN COOKBOOK

For The ITALIAN CHRISTMAS

FEAST of The SEVEN FISHES

For CHRISTMAS 2022


mrnewyorkny_5THE FEAST of THE 7 FISH

THE FEAST of THE 7 FISH

by Daniel Bellino-Zwicke



La VIGILIA   

The Feast of The 7 Fish     My Aunt Helen used to make the famous Italian Christmas Eve Dinner, “The Feast of 7 Fishes,” The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings. The first time I ever had the mystical dinner was about 12 years ago with my cousin Joe, his family and my girlfriend Duyen. 

We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, that signify the 7 Sacraments. Now, how’s all that for a mouthful?  

This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.  So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. 

The anticipation of the Great Feast to come was of happy expectations and excitement.  And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much Loved Southern Italian (especially Napoli and Sicily) Creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, White Wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alex, Joe, Duyen, Jose and Sergio from Barcelona were all in attendance.  The Mussels Posillipo were cooked with garlic, white wine, parsley, and tomato. The sauce is great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few and I have Loved them ever since.  Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them. 

The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!  The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.   

Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success but quite a bit too much work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate ones as it’s just too much, too much to eat and too much to cook, a lot of work, and who needs to work that hard on Christmas. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat.     

On this Feast of The 7 Fish in “3 Courses” we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex and Joe’s favorite and they said that it was a must. This was our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three, “A good thing.” The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.   The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.     The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian American way of life, the food, the wine, the rituals. 

Joe truly Loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family.     It makes cooking a joy rather than a chore. When cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of Love. Scratch that. “A whole lotta Love!”     

If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and Represents the Holy Trinity of The Father, Son, and Holy Ghost. Buon Natale!



Excerpted from The FEAST of The 7 FISH "ITALIAN CHRISTMAS by Daniel Bellino "Z"




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  mrnewyorkny_5THE FEAST of THE 7 FISH  

  The FEAST of THE 7 FISH 

Available in Paperback
and Kindle 





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Positano-BOOK-Cover

POSITANO

The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com






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Feast of 7 Fish 





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Wednesday, September 21, 2022

Happy Birthday Sophia

 




HAPPY BIRTHDAY SOPHIA

SOPHIA LOREN with DEAN MARTIN






SOPHIA LOREN






SOPHIA LOREN

With JANE MANSFIELD







GOING to ITALY ?



HOTELS in ITALY

And WORLDWIDE













Sunday, September 18, 2022

ROCKY MARCIANO WORLD CHAMP

 




ROCKY MARCIANO


Rocky Marciano of the 150th Combat Engineers: World Heavyweight Boxing Champion
Rocco Francis Marchegiano, the son of Italian immigrants, was born and raised in Brockton Massachusetts. Rocco, a natural athlete, dropped out of high school in the 10th grade to help support his family. Rocco would go on to be professionally known as Rocky Marciano - the only heavyweight professional boxer to have finished his career undefeated.
According to the Department of Defense: "On March 4, 1943, at the age of 20, Rocky enlisted the Army in Boston, Massachusetts and was sent overseas to Europe. Marciano was assigned to the 150th Combat Engineers and stationed in Swansea, Wales where he helped ferry supplies across the English Channel to Normandy. The 150th went on to receive service stars for Normandy, North France, Rheinland, Ardennes-Alsace and Central Europe."
"Marciano first took up boxing in the service, reportedly as a way to get out of kitchen duty. While awaiting discharge, Marciano, representing the Army, won the 1946 Amateur Armed Forces boxing tournament. After the war ended, he completed his service in March 1946 at Fort Lewis, Washington where he received an honorable discharge from the Army with the rank of Private First Class. Rocky returned home to Brockton, Massachusetts and continued to box as an amateur" -US Department of Defense
"On September 23, 1952, Marciano took on the World Heavyweight Champion Joe Walcott in Philadelphia. In round 13 Marciano knocked out Walcott to become the new Heavyweight Champion. Rocky was 29 years old. The two would meet again the following year with Marciano ending the match in the first round."
"Rocky Marciano would go on to dominate the Heavyweight Division. On May 16, 1955, in San Francisco, Marciano went up against Don Cockell from the United Kingdom, who was also the boxing champion of Europe. Marciano knocked him out in round 9."

"On April 27, 1956, Marciano announced his retirement at age 32, finishing his career at 49-0."
On August 31, 1969, Rocky was a passenger in a private plane that crashed due to bad weather at a private airfield near Newton, Iowa. There were no survivors. Rocky Marciano was 45 years old at the time of his passing. He would have turned 46 years old on September 1.
Private First Class Rocky Marciano lies in rest at Forest Lawn Memorial Cemetery in Fort Lauderdale Florida. Lest We Forget








ROCKY'S MOM COOKING PASTA






ROCKY'S MOM

And ROCKY

MAMA MARCIANO TAKING CARE of HER BOY





COOK LIKE MAMA MARCIANO


SUNDAY SAUCE

WHEN ITALIAN AMERICNS COOK










JOHN TRAVOLTA PIZZA
BROOKLYN NEW YORK









Thursday, August 25, 2022

Top 25 Most Popular Italian Food Dishes Recipes

 



The TOP 25 MOST POPULAR ITALIAN FOOD DISHES

In AMERICA



# 1



PIZZA 

PIZZA is # 1

MOST POPULAR ITALIAN FOOD in AMERICA



# 2



SPAGHETTI w/ TOMATO SAUCE is # 2

Or as they say in ITALY  "SPAGHETTI POMODORO"



# 3



SPAGHETTI with MEATBALLS is # 3

And Yes It is ITALIAN

And despite what some may Say "They Do EAT it in ITALY"

BASTA !!!

RECIPE  "Dolly Sinatra's SPAGHETTI MEATBALLS"




# 4



LASAGNA is # 4

Whether Like The LASAGNA BOLOGNESE in Picture Above

LASAGNA CARNEVALE From NAPOLI Below





Or CLASSIC MEATLESS LASAGNA with RICOTTA

MOZZARELLA  & TOMATO SAUCE

"AMERICAN'S LOVE THEIR LASAGNA"




# 5



SUNDAY SAUCE is # 5

"Some Call It GRAVY"

EVERYONE JUST LOVES IT

With MEATBALLS BRACIOLE SAUSAGES and Whatever Your NONNA Likes

BEST SUNDAY SAUCE RECIPE EVER !!!



# 6




FRIED CALAMARI is # 6





# 7



CHICKEN PARM is # 7

aka CHICKEN PARMIGIANA





# 8



CANNOLIS   # 8




# 9



ITALIAN COMBO  #  9

aka SUBMARINE SANDWICH



#  10




GABAGOOL !!!  # 10

aka CAPICOLLA

For ANTIPASTI & SANDWICHES

REAL ITALIANS LOVE IT !!!





TO BE CONTINUED  ....







SUNDAY SAUCE

RECIPES FOR ALL of THE MOST POPULAR

ITALIAN FOOD DISHES


























Friday, August 5, 2022

How to Make Tony Sorpano's GABAGOOL Sandwich




TONY SOPRANO

Says  "FUCK YOU"


Gabagool !!!



 Mob Guy # 1: “Hey Paulie, I got some Gabagool !!!  Paulie : “Hey you STUPID JERK !”


Gabagool



This is part of a scene in Francis Ford Coppola’s famed Italian-American mob-movie The Godfather. The scene is during Connie Corleone’s Wedding to Carlo. Paulie and Mob Guy-1 are assigned by Sonny to be guarding the outside of the Corleone Compound from any unwanted intruders (FBI, rival gangs, anybody). Mob Guy # 1 got a couple of Gabagool Sandwiches from one of the cooks preparing the Wedding Banquet for Connie and Don Corleone’s guests at Connie’s Wedding. Paulie and Guy # 1 can’t eat with the guest, but they are hungry. “Hey they’re Italian-American!” And Gabagool will definitely fit the bill. Gabagool, aka Gabagul, or similar, is an Italian Salumi pork-product made from the neck-meat of a pig. There are several variations of the name, including; Capicola (most common), Ham Capicola, Coppa, Capocollo, and Capicollo. “Gabagool” is slang for Capicola? It is not “slang” but Neapolitan dialect that many Italian-Americans use for Capicola, including Tony Sopranos and those real-life guys who don Big Pinky Rings. A Gabagool Sandwich So you wanna make a Gabagool. The preferred sandwich is on Italian Bread or a hero-roll from a great Bread Baker like, Parisi Bakers in New York’s Little Italy. Then you gotta get the Gabagool! You get yourself top-quality Capicola from your favorite Pork Store, Satriale’s if you’re in North Jersey, at Di Palo’s in Little Italy, or Faicco’s if you’re downtown New York and Greenwich Village or at their Brooklyn outpost. You’re gonna want Provolone or Mozz, I prefer Provolone. Get some peppers, Hot Cherry Peppers like Tony, Paulie, and Silvio, or as others like myself, with Roast Sweet Peppers. That’s all you need. To make a Gabagool Sub, you need a good sub roll or crusty Italian-Bread, and Gabagool (Capicola) of course, thin sliced Provolone, and either, Genoa Salami, Mortadella, Prosciutto (Proshoot), or Sopressata if you like. Put the Gabagool, Provolone and any other if any Salumi product on the bottom half of your bread, top with shredded Iceberg Lettuce, add a slice of ripe Tomato, then thin sliced Red Onion, and sprinkle on Salt, Black Pepper, Oregano, Olive Oil, and Red Wine Vinegar and “you’re set!” Set if you don’t want it “Hot.” If you do? Then again, get yourself some Hot Italian Cherry Peppers and throw them. That’s a Gabagool Sub.    If you want just a Gabagool and not a Sub, get a nice smaller roll, some roast red sweet peppers (or Hot), the Capicola, and sliced Provolone. Pile everything on between the bread, and Voila, you’ve got a Gabagool, just like Tony.  Excerpted From SUNDAY SAUCE  by Daniel Bellino Zwicke ...  Available on AMAZON.com   PS … For a great Gabagool Sandwich in New York, go to either Parisi’s Italian Deli in Little Italy, or Faicco’s Italian Specialties (Pork Store) on Bleecker Street in Greenwich Village, for the best Italian Sandwiches on God’s Good Earth! 


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The LATE GREAT James GANDOLFINI

aka TONY SOPRANO

R.I.P.





TONY SOPRANO








"I LOVE GAGAGOOL" !!!







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GABAGOOL SANDWICH




Parisi Deli Bakery "GET a GABAGOOL"
                                         
                                                      Parisi Deli Bakery"GET a GABAGOOL"





GET A GABAGOOL !!!
                                                           

 GET A GABAGOOL !!!   

Learn How to Make a GABAGOOL
in SUNDAY SAUCE

by Daniel Bellino-Zwicke




SUNDAY SAUCE

SUNDAY SAUCE

LEARN HOW To Make SUNDAY SAUCE 

alla CLEMENZA

and SUNDAY GRAVY alla SINATRA





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FAVORITE ITALIAN FOODS

And SECRET RECIPES





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