Tuesday, December 7, 2021

Best Blog Positano Amalfi Coast Italy


    Positano? Which website (blog) is the Best? Like trying to find a movie on Netflix, listening to a good Podcast, finding a great restuarant or hotel, how do find the best travel blog on Positano and The Amalfi Coast, Italy, which encompasses Naples and the surrounding islands of Capri, Procida, and Ischia, you might be wondering which of the many websites and blogs is the best on the subject of Positano and the Amalfi Coast Italy? Where can you get the best information and articles on : where to go, what to do, which hotels to stay at, what are the best restaurants, how to get there, and all the rest. You need not wonder any more. We've done extensive research and footwork on the subject, scouoring all the websites and blogs about Positano, Capri, Naples, and the Amalfi Coast of Southern Italy, and we've determined our choice of the best and which website is the best,
    Who is it you ask? Which website is the best? That's easy. It's Positano-Amalfi-Coast.com run by Bar Inc. Media, and we just love it. This website / blog has bar far the best overall content of all, including great articles, the best information and guides on the best restaurants and hotels to stay at in Positano, on Capri, Naples, and anywhere that you might want to stay on the gorgeous Amalfi Coast, of Italy. The peopel of Bar Inc. Media, lead by Daniel Bellino who has been going to Positano, Capri, and the Amalfi Coast since the Summer of 1985, and as he talks about Positano and in its surroundings, and his knowledge of the area, as he likes to say when it comes to the subject of his knowledge of this part of Italy, Daniel will say, "I didn't just fall off the Turnip Truck," and we well know this to be true, as Mr. Bellino, is without question, one of the foremost authorities on the subject of Positano, Naples, and the whole of the Amalfi Coast. He tells stories of his travels over the years, staying almost every town, eating at many wonderful restaurants, like: Da Vincenzo (Positano), La Sapagnola (Salerno), Da Marino in Naples, Buca di Bacco in Positano, and so many more. 
     You will find the best hotels to fit your budget and needs. The website is filled with beautiful pictures and the absolute best info and travel tips for your dream vacation anywhere on the Amalfi Coast.
    Inclosing, we must say that Positano-Amalfi-Coast.com is by far the # 1 Best website on the subject of Positano, Naples, and The Amalfi Coast is concerned. There is no other website or blog on the internet that even comes close to provide such a thorough expanse of information for planning the best trip possible to the Amalfi Coast of Italy. Check it out !



Daniel Bellino Zwicke





"I'd Rather Be in Positano"


Sunday, December 5, 2021

Zuppa Inglese Italian Rum Cake Recipe


Zuppa Inglese




Maraschino or orange liqueur
2 cup  whipping cream
4 Tbs powdered sugar
2 Tbs unsweetened cocoa powder
2 Tbs chopped almonds
2 Tbs finely chopped candied orange peel
maraschino cherries and mint leaves for decoration (if desired)

Prepare Custard Filling and let cool completely. Prepare Sponge Cake in 9-10 inch spring form pan. When cooled, cut horizontally into 3 layers.

Whip 1 cup of the whipping cream till stiff peaks form adding 2 Tbs of the powdered sugar. Gently fold together the whipping cream and the cooled custard filling and divide the mixture into 2 equal portions. To one portion add the cocoa powder and nuts. To the other portion, fold in the candied orange peel.

Place the bottom cake layer back into the (cleaned) spring form pan and sprinkle with rum. Spread the cocoa mixture over. Place the second layer of cake atop and sprinkle with maraschino or orange liqueur. Spread the orange peel custard mixture and then top with top cake layer and sprinkle with remaining rum.

Cover and chill for 3 or 4 hours.

Meanwhile, whip the remaining 1 cup of whipping cream till stiff peaks, adding the remaining 2 Tbs of powdered sugar. Place the chilled cake onto a serving plate, releasing the sides of the spring-form pan and spread the whip cream over the top and sides of the entire cake. Decorate with maraschino cherries and/or mint leaves, if desired.

Custard Filling

Combine 1/3 cup sugar, 2 Tbs cornstarch and 1/4 tsp salt; blend in 1+1/2 c. milk. Cook and stir till bubbly. Cook and stir 2 minutes more. Gradually stir about half of the hot mixture into 2 beaten egg yolks; return to remaining hot mixture. Cook and still till bubbly. Cook and stir 2 more minutes. Cover the custard directly with clear plastic wrap (so that a film doesn’t form on the top) and let cool completely without stirring.




by Bellino


Sunday, November 28, 2021

Best Lasagna EVer - Recipe









Saturday, November 27, 2021

Sunday Sauce Sneaker by Bellino



by Bellino




Sunday Sauce The Sneaker by Bellino. This cool Limited Edition Sneaker was created bt Best Selling Italian Cookbook Writer - Daniel Bellino Z, created from his book cover design of his best selling Italian Cookbook SUNDAY SAUCE. Check out Michael Corleone (AL PACINO) and Clemenza making Sunday Sauce Italian Gravy with Sasuage, Meatballs and Braciole. If you Love The Godafather, Pacino, Coppola, Sunday Sauce, Pasta and Italian Food, you are sure to Love these awesome Sneakers created by Bellino. "Get yours today" !

GIFT IDEAS : CHristmas, Hanukkah, Birthdays and all occasions.



by Bellino



Monday, November 22, 2021

Minetta Tavern Geenwich Village NYC

Yes "The Coolest Restaurant In Town" It's The Minetta Tavern, "nothing can touch it" in The Cool Department .. This Gem of a Restaurant has  "Thank God" been preserved by Restaurant Master Genius Keith McNally who acquired the space which luckily no-one had foolishly messed with any of the marvelous 1930s Greenwich Village Decor. McNally just spruced the Tavern up and inserted renowned Chefs Riad Nasr and Lee Hanson as Co-Executive Chefs. Keith added his special touch "He's a Master" and the rest is New York Restaurant History .  As with most of McNally's establishments Minetta Tavern quickly became the Hottest Restaurant and Hardest Table in Town, filled with: A-List Celebs and all the right people needed to make any place "Thee In-Spot" in town, the place every wants to be. Everyone in the know. In doing so, Keith McNally and his Minetta Tavern quickly became the # 1 Hottest Restaurant in town and dethroned Graydon Carter's "Waverly Inn" as the Top Celebrity Central Restaurant in New York, and a few years down the road, Minetta Tavern still is "The Place to Be."

Photo Daniel Bellino-Zwicke
    The place has the most wonderful ambiance imaginable, with tons of energy (from the Crowd), and Very Good Solid Bistro-Steak House Fare, along with two of the top Burgers in Town.     And speaking of the Burgers, take it from an expert "Me" The Minetta Burger is Superior to The Black label Burger which all the "Followers" think is the better of the two "Not." !!! Hey they're followers.    Yes Minetta Tavern is The Coolest Restaurant in town, with wonderful Cool, warm and exciting ambiance, excellent service, and dam good Eats. Check it! 

  Daniel Bellino Zwicke



Photo Daniel Zwicke



Screen Shot 2015-01-05 at 10.11.22 AM





Pope Greenwich Village New York tshirt

















Wednesday, November 3, 2021

Barolo The King of Wines tshirt








Stanley Tucci Negroni is All Wrong



STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI

Yes it's true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.

I was horrified when I was looking in Tucci's latest book TASTE "My Life Through Food"and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. "oh my God, I can't beleive it, totally wrong Stanley. The proportions are totally wrong and would make a "Horrible Negroni, and one I'd never ever want to drink." and I've been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.

How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn't know how to make one. This is horrifying ! Really Stanley? How can you do it. 

I've written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I've stated, I've been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy.  My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence.  I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that's what I was going to get. So when the waiter came back, I said, " Un Negroni pro favore." The waiter nodded and, replied, "Prego." A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that's pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni's. There were a few. The well traveled, but nothing like today. It really doesn't make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do" That's the way it is. They're still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don't have Stanely Tucci make one for me. "Yuuk! Not very good. Not a Negrone (the way Stanely makes them). 

Sorry Stanley, but you got it all wrong.

... Daniel Bellino "Z" ....


1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin


1 fresh slice of Orange

Preparation :

Fill a rock glass with ice.

Add the Campari, Sweet Vermouth, and Gin. 


Add a slice of Orange, and serve.

NOTE :  You can change the proportions a little. Just don't change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci's recipe. "It's all wrong. Way too much Gin."

If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you'll change the make-up too much.

Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.

Bitters : Campari

Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.

GIN :  Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon's, Tanqueray, and Hendrick's.

Final Note : Negroni's can be made straight-up, or on the rocks, however, 95% of the time, they are                         served on the rocks. 




Saturday, October 30, 2021

Sophia Loren "It Started in Naples" Capri





Clark Gable & Sophia Loren

by Bellino

I first saw It Started in Naples when I was a young child. I really didn't know what it was about, but I liked it. I liked it I guess, as one of the three main characters was a young boy like myself, though he was an Italian boy, and I American. Anyway I liked it. And the fact that the gorgeous Sophia Loren was the female lead didn't hurt at all. She was gorgeous in this film, along with her awesome co-star, the imcomparable
Clark Gable. What a cast?

Though the name implies that the story is set in the southern Italian City of Naples (Napoli), it actually takes place on the beautiful ISle of Capri, in the Bay of Naples. The film was shot on location and is quite lovely. The film is a light romantic comedy that is quite entertaining.

When American lawyer Michael Hamilton (Clark Gable) hears that his estranged younger brother and sister-in-law have died in a car accident, he flies to Naples, Italy, to settle their estate. Upon arriving, the xenophobic Hamilton meets his impish nephew, Nando (Marietto), for the first time, and decides he will bring the boy back with him to the United States. But when Nando's gorgeous aunt, Lucia Curcio (Sophia Loren), protests, a lengthy and heated custody battle ensues.

Two of the most memorable scenes in the movie are, 1) when Clark Gable host his nephew Nando to lunch to teach him the art of eating one of America's most iconic and enduring foods, the Hamburger. The scene is very cute, as the child actor playing Nando (the nephew) is quite comical.

The second scene that is very memorable is when Mr. Hamilton (Gable) goes to the night club that Lucia works at, and she is singing the iconic Neapolitan song Tu vuo fa l'Americano ( Do you want to be American). This scene is iconic and everyone should see it at least once in their life. Take note, that 30 years later, Jude Law and Matt Damon would sing this song in the popular hit movie The Talented Mr. Ripley.

Anyway, It Started in Naples in a wonderful little film. If you ever get the cahnce to see it, you must. Watch the charms of three great actors: Clark Gable, Sophia Loren, and yes Carlo Angeletti, playing little Nando, and doing a terrific job, hold his own with both the great Clark Gable and Sophia Loren herslf. 

So watch and enjoy.











Trailer : It Started in Naples

Starring :  Clark Gable and Sophia Loren

With Vittorio DeSica and Carlo Angeletti as Nando


Tuesday, October 26, 2021

Talking Tony Bourdain


Anthony Bourdain

Paris, France

I was working at Cafe des Artistes, a famous old New york restuarant on West 67th Street when I first heard of Anthony Bourdain. This was 1996, and most Americans would not become familar with Bourdain for 6 to 10 years, depending on the person. I discovered Tony in 96, and as usual, I was way ahead of the curve. My first contact with Bourdain's work was when one of the cooks Michael who i was friends with, told me about this book that he thought I would like. The book of course turned out to be Bone in Throat, a novel, and Anthony Bourdain's first book ever published (Random House 1995). As is the norm in the restaurant business, Michael and I often talked about food and the Biz. The Biz is what is known as the restaurant business, when restaruatn people happen to talk about it, they will say, "The Biz." I guess people in the film, music, and many other busines use the same terminology? Anyway, when it came to food, and the Biz, Mike and I were like minded, and this was my introduction way before the masses of the late great Anthony Bourdain, a person who is part of my, and millions of fans lives, as so many loved the guy and what he did. Did so very well, sucking up all he could, when it came to food, travel, hanging and conversing, and yes the Biz.

So Michael gives me his copy of Anthony Bourdain's Bone in The Throat. "Enjoy it," he says. 

"Thanks Mike. I will." and that was that. I have been an avid readers since I was a young boy. I escpecially liked biographies of people I admired, and as a young boy, loving, football, baseball, and pretty much all sports, the first book I ever read was about one of the greatest baseball players of all-time, Yankke 1st baseman, Lou Gehrig. Now, here I was almost 3o years later, I'd read Bourdain's 1st novel, and a couple years later, a autobiographical book of sorts, by Anthony Borudain, his life, and trials and tribulations in the Biz. The restaruant bisiness that is.

So I read Bone in The Throat, a book about a young chef Tommy Pafana (semi Tony), working in the restaurant business in downtown New York. Bone in The Throat centers around a small failing restaurant in New York's Little Italy, owned by Tommy's uncle. There are all sorts of hijinx, with Tommy witnessing a Mob murder, and trying to stay out of trouble, including anything that has to do with the Mafia. He also needs to stay clear of the FBI, who naturally have these mob guys under survelience. Tommy struggles with a Heroin addiction, and the ups and downs of everyday life, and the hard work of a sous chef working a restaurant kitchen.

The book is without quetion semi- biographic, as is the norm of many first-time novels, the writer (Bourdain) often write about their World, things they know, and things they've experienced, and have happened to them. Thus Bone in the Throat, a book written by a guy who has gone to Culinary School, as Borudain did, so did the character Tommy. Tommy has been working his way up in kitchens of New York restuarants, just like Mr. Bourdain. It's a good light hearted, entertaining book that I thoroughly enjoyed. I read it quickly, enjoyed it, and gave it back to my buddy Michael. "Thanks man. I loved it," I told Micahel as I handed the book back to him. And this was my first introduction to the great Anthony Bourdain.

A few years after I read Bone in The Throat, Tony came out with another book. This one was non-fiction, and titled Kitchen Confidential - Adventures in the Culinary Underbelly, by Anthony Bourdain. The book was published in 2000, and I became aware of it a few months later, when browsing my favorite bookstore, Strand Books, in Greenwich Village. The next day I began to read it, at my usual spot, Caffe Dante, where I had my Cappuccino at, almost everyday for 30 years. That's were I went to meet friends or went by myself, simply to read, relax, and enjoy my coffee. I don't know the exact date, but whatever it was, it was sometime probably in the Autumn of 2000, that I read one of hsitory's great memoires of food, a person (Tony Bourdain) and the inner workings of the New York restaruant business, or as Tony, myself, and others call it, "The Biz." I loved it. Yes, I did. Thsi book was amazing, and I loved everything Tony said, Many things were secrets to your average reader, someone not in the Biz. So the book was a real eye opener, and people loved it. 

Anthony has always said, he originally wrote the book as an homage to all cooks and kitchen people in general, and he never expected the book to have thehuge monster success that it did, and making him famous, and instant celebrity in the process. He merely wrote it for industry people (restaurant people).

Yes, I couldn't stop laughing. Laughing because, nothing is funnier than the truth. And all of these things were true, and yes, funny. Or maybe not. I knew they were true, because I myself, at the time I read Kitchen Confidential, I myself had already been working in the restaurant business for 28 years, starting as a busboy at The Cambridge Inn, in Paramus, New Jersey, at the ripe young age of 13. I worked for four years at that restaurant, and learned quite a lot about the Biz, and about life. And I was great at it. I was one of the best damn busboys there ever was, and the waitresses used to fight over me, as they now just how damn good I was, I was fast, and I would do a whole lot of their work, and they could just breeze through their shift, and not have to do one iota of extra work, as they knew, I'd clear all the tables, all the customers would always have water, bread, a clean table, and I also helped them run out the food from the kitchen. I did everything I was supposed to do and more, and again, I was damned good, and I knew it. And besides working in the restaruant business and learning about it, the ins-and-outs and whatnot, I learned to always do a great job, the best possible, take pride in what you do and your work ethic, don't be lazy, like many in the business are, work hard, do what you're told (within reason of course), always show up for work, be on time, and don't take any days off, unless you are seriouly sick. 

I learned, and I learned fast. As I said, I was a great busboy. And as they say, this is Not Bragging, it is fact, I was a great bsuboy, a great empoyee, a great work, fast and thorough, and those are two things you need in sapdes in the restaurant business, you need to be thorough and fast. I was both. And I was likeable, another requirement of a good worker. 

One thing I never even thought about back then, as it didn't matter to me at the time, is the fact that in the restaurant business, and all buisnesses I guess, their are the good workers, the people who work hard and get things done, and there are the lazy ones, the people who are lazy, they don't have a good work ethic, they don't work hard, and try to get away with doing as little as they can, and not doing their fare share. When working in a kitchen of a restaurant, you usually don't have as much as a problem with these sad facts, as kitchen people tend to be a bit more professional and reliable at their jogbs than the front of the house people are. This is not saying that front of the house people aren't good workers, it's just that there are always a percentage of lazy people in the front of the house in just about every restaruant there is. There are always the the hard workers, what I call the nucleus  fo workers who do a great job and get a lot done, and then there are the lazy ones. Oh, if you are wondering what is a front of house worker, the front of the house consist of witers and waitresses (servers), bsuboys, bartenders, hostesses, and Maitre'd if the restaurant has one, and front of the house managers. And the there are the kitchen workers, also known as back of the house, consisting of dishwashers (the hardest workers), cooks, which can be line-cooks or prep cooks, the cold station (aka salad man), the Head Chef, the Sous Chef who is second in command to the Chef, and generally the hardest worker among cooks. In most restaurants, it is the Sous Chef who is really running the kitchen, and the Head Chef set the kitchen up and creates a menu, and oversees the entire kitchen, but it is usually the Sous Chef who is doing most of the hard physical work of running the kitchen, though these arrangements and amounto fwork done by the Head Chef, varies in restaurant to restaurant. Some head chefs may work a lot harder than other chefs, and vice-versa.

  Yes, I love Kitchen Confidential, and the late great Anthony Bourdain. Though I head read tony's work a few years earlier when I read Bone in The Throat in 1996, this was a whole other thing. Bourdain did a fine job with Bone in The Throat, and many people liked and enjoyed reading it, but when it comes to Kitchen Confidential, this was a whole other stratosphere were talking about. Kitchen Confidential was revolutionary, in that Bourdain let out many of the dirty little secrets of the restaruant business.  Secrets like, telling the reader, "Never order Fish at a reataurant on Mondays," as the fish is way past its prime (getting stinky) by the time Monday rolls around. Also, if you are the type of person who orders your Steak well-done, the cooks might give you the oldest piece they have, a piece of meat they refer to as "Save fro Well Done." A persone who orders their Steak medium-rare is going to get the fresher, better meat. He also adviced against ordering any daily special served  on a Sunday Brunch, as many times the chef is going thorugh his walk-in refrigerator and seeing what is getting old, and wanting to use it before it completely goes bad, he uses whatver those items may be to make the daily special. I msut note, that these things Anthony has warned of, yes they can be true, and are, but most of the times these so-called dirty little restaurant secrets, defineately are not always the case, so don't let these things that Tony wrote, discourage you from eating in restaurants. Hey, I'm not knocking Tony here, and definately not saying he is lying and that his warning are not true some of the times. Simply, I'm saying that these bad things stated are not the norm, so don't stop eating at restaurants. Use your own good judgement.

Kitchen Confiential made Bourdain famous. In 2001, Tony got his first offer to do a television show for the Foodnetwork. The show was called A Cooks Tour, and began in January 2002. Now here was a very critical point in Tony's career and my own awareness of Bourdain's genius. After reading Kitchen Confidential, I already knew Tony was a genius. This was quite evident. I saw the promos for a Cooks Tour and couldn't wait to watch the first episode. The first episode of Cooks Tour was called a Taste of Tokyo. I watched, and was smitten. Tony did it again. I loved Cooks Tour, and watched it every week. But knowing just a little bit about TV and how shows get started, I remember thingking and wishing, damn, I hope thsi show makes it. I hope people watch it, and like it. "Heck, love it." But I remember being a bit worried. I know that a lot of new doc tv shows get started by shooting just a few episodes, maybe 6 or so. They air these shows and see how they go. If people don't like them, they don't make any more, and the show gets canceled. I was hoping, almost praying for Anthony and his new TV show. Hoping people and the network would love it, they'd shoot lots of episodes and the show would have a good run.

Yes, I loved Cooks Tour immediately. It was awesome. Tony was awesome. I loved the show, and told all my friends to watch it too. I was also a bit enviosus. I had already traveled the World a good bit. I was in the biz, I had worked my way throught kitchens and had attained the title of chef. And I wanted to write as well. I knew I couldn't write like Tony, but I was working on it. I knew how to cook, I'd traveled the World, and at this point, I'm sure that I had done far more traveling than Tony. I knew all about Asian Street Food, and had eaten it all over South East Asia, and even before Tony. I loved and savored it, and had the huge passion for Asia, its people, it food. Just like Tony. Hey I wanted to be a celebrity chef, I wish I had my own show eating and traveling the World, just like Anthony did. Hey, I had the experience, and I had the chops. Just not the luck. Amn Tony was the man. And believe it or not, I'm a lot like Tony. A long career in the restaurant business, I cooked, I was a chef, I traveled, and I had the apprecitation and knowledge of travel and the foods of the World. I was also a bit snarky, just like Tony, and sort of disdain Rachel Ray, and Emeril's show, even before Tony came on the scene and made snarky remarks about them, I did the same. Anway?

I loved the way they shot the show, the things Tony ate and did, and the way the show was cut, and Tony's incrdiable narrations of the finsihed product (the shows). Well remember when I was worried for Tony and his new show? Not that I didn't think Anthony and his show were more thatn fabulous, just from the fact that so many millions who love stupid sitcoms and all sorts of crappy shows, and especially all the shitty shows that were on the Food Network. I was worried that there might not be enough smart people to watch and love Tony and hsi show a Cooks Tour, for it to sustain istself, and stay on air. My concerns were real, but I need not have worried, Tony and his show did fare well.

As it turned out, a Cooks Tour had a decent run, 35 episodes, running two seasons. The general public did get Bordain. They loved him and loved his show, and Bourdain was in hsi element, traveling the World, eating it, making great content, and putting together masterful travelogue food shows that people just could't get enough of, especially Tony's lust for life, the food, the travel, and his great wit and wisdom, snarky and wryness. Tony was funny, witty, and smart, and people just loved. And I was one of Tony's first big cheerleaders, long before the masses caught on. And yes, I am proud have been so.

... to be continued ..

Daniel Bellino Zwicke

October 2021  NYC


by Bellino



by Bellino