Friday, December 29, 2023

First Venetian Wine Bar in America

 

AMERICA'S 1st Ever VENTIAN WINE BAR




BAR CICHETTI

America's 1st Ever VENETIAN WINE BAR (Bacaro)

Created by Daniel Bellino Zwicke & Tom Taraci

Greenwich Village, New York NY



DANIEL BELLINO ZWICKE Opens America's 1st ever Venetian Wine Bar (Bacaro) ... Bar Cichetti, W. Houston Street, NY NY

There was a guy named Daniel who took a trip in 1995 to Explore, seek-out, and Study the BACARI (Venetian Wine Bars) of the Magical City of
VENICE, Italy. He had read an article in the New York Times about these treasures of the enchanting city of Venice, "

Daniel was quite intrigued by this little article. It was only 1 page long, but it was magical, and it sparked Daniel's interest enough that he decided he would go to Venice, taking a exploratory trip by which he in 10 days time he would go to as many Bacari as he possibly could fit in. He'd eat lunch, in-between lunch and dinner, and dinner  and all through each and every night for more than a week. He ate a lot of CICHETTI, drank local wine, chit-chatted, immersing himself in the World of Venetian Bacari. He saw  many different wine bars, all throughout Venice, and only got more excited at the prospect of opening one in New York City.

He ate Bacala Mantecato, Sarde en Soar, Bigoli, Fegato alla Veneziana, Riso Bisi, Mortadella, Speck, and all sorts of other Cichetti, Antipasti, Pasta, Fish, Shell Fish, Meat, Poultry, this that and every other thing he could get his hands on. All the local specialties (Cichetti) of the Venetian Wine Bars of Venice.

Before he went, he did as much Pre-Trip Research as was possible in the "Times Previous to the internet"

When he was in Venice, he asked as many questions as he could, striking up conversations with anyone who would listen, "many did." !!!!

Daniel took lots of pictures, ate, drank Wine, and gather recipes. He was smitten with Venice, its Wine Bars (Bacari, BACARO the singular) and the local custom of the Giro d' Ombra.

Daniel "Fell in Love," with the Wine Bars (Bacari) of Venice and felt he just had to open one in NEW YORK. He vowed. Knowone had ever done it. He would be the "FIRST"


Daniel gathered all his info, his RECIPES, pictures, book, everything. He worked on all his recipes, cooking constantly for Friends and Family, he made a Business Plan. He found a partner who "Loved the Idea" as well. They shook hands and vowed to open "BAR CICHETTI" which would be the 1st Venetioan Wine Bar (Bacaro) ever to exist in The United States. 

Daniel and Tom created a beautiful 
Bacaro / Trattoria, with special Imported Venetian Fabric for the banquettes, wainscotting, a beautiful Wood Bar, and fabulous Venetian Glass Chandeliers and scones.

Besides coming up the Idea and Concept of Bar Cichetti, Daniel was the Wine Director and Executive Chef. Daniel's food was quite good. His Caponata was the best in town, his Paparadelle with Duck Ragu was justly famous, and as the Journal of Italian Food and Wine stated, his Bolognese Sauce was considered to be one of the "Best in the Country" Daniel garnered many accolades for the Wine List he created, but especially for his true and tasty Regional Italian Cuisine, gaining positive reviews from : New York Magazine, Crains, Time-Out New York, Wine & Spirits Magazine, and even a 5 Page Color Spread in a Newspaper in Sao Paolo, Brazil.







Daniel Bellino & His Kitchen Crew

BAR CICHETTI

NEW YORK

1998





Daniel Bellino - Cameron Diaz

Bar Cichetti

New York City

1999






SUNDAY SAUCE

DANIEL BELLINO Z








FLIGHTS & HOTELS WORLDWIDE








REM with MICHAEL STIPE

Hanging out with Chef Daniel Bellino Zwicke

Michael Writes a Song and Gives an Impromptu Performance

At BAR CICHETTI

Greenwich Village 1999

NEW YORK NY









Tuesday, December 19, 2023

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 











As Italians we all took part in the great fish meals we would have growing up 
and even in our adult years. Just the cover of this book brought back so many memories to our family . My girls had ideas that they knew exactly who to send 
this book to. There was great joy over this gift to my son-in-law. He does such a great job on Christmas Eve with all his great gourmet fish meals. God Bless him 
for his labor of love!!!!!









The Feast of The 7 Fish? It's the Great Italian Christmas Eve Feast that's the 
most important and elaborate Italian meal of the year. The Feast is Mythical 
and Magical .. Maybe you've heard of it, maybe not. Like me, you nay have 
heard and been enamored of it and always wanted to make it yourself but 
didn't know how to go about it. Well, now you need not let that stop you 
any longer. 

Daniel Bellino Zwicke has written a wonderful book on the subject 
"The Feast of The 7 Fish" Italian Christmas Eve Feast. The book has everything you'll need to finally partake in this awesome Italian Ritual, including fabulous recipes and great advice. I bought this book a few weeks before Christmas last 
year. I studied it, bought the fish, and made it with a little help from one of my cousins. The meal was a huge hit, everyone Loved it. I couldn't have done it 
without this book, so I'll impart what I knew through experience. If you want 
to make this great Italian Christmas Fish Feast, get this book, it awesome, 
and it'll guide you threw the meal, and not only for Christmas, but you can 
use these wonderful fish recipes the whole year through. Get it!




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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, December 13, 2023

People Love SUNDAY SAUCE

 



SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK







5 STAR Reviews for SUNDAY SAUCE

by Daniel Bellino Zwicke



Madeline


Lambodar


Val




READERS LOVE - "The FEAST of The 7 FISH" Too !!!




"ITALIAN CHRISTMAS"

The FEAST of The 7 FISH





The FEAST of The SEVEN FISH



La Vigila "THE FEAST of The 7 FISH" is The Southern Italian Ritual Christmas Eve Meal of 7 Fish, Representing The 7 Sacraments of Holy The Roman Catholic Church .. This Meal is a Sacred Ritual of The South of Italy and Italian-Americans in New York, New Jersey, Boston, Providence, San Francisco, New Orleans, Philly and Pittsburgh. And You'd be surprised to know that it is Mostly of The South of Italy and of Italian-America and that many Italians from Central Italy to The North have do not partake of This Great Traditional Feast as it is mainly of The South. 

Have You ever wanted to Make or Eat one, but Don't Know Where to Start? The Know-How is mostly Passed Down in Families from one Generation to the Next and Not Much Has Been Written on This Great Subject. Not Until Now anyway with the Publication of This Book by Daniel Bellino Zwicke. You'll Find Everything You Need to Know to Partake, Make, and Eat this Most Important Meal of The Italian Calendar Year The FEAST of THE 7 FISH, known in Italy as Festa di Sette Pesci.. The Book contains Stories, Recipes, and Instructions on How to Make This Great Feast, Your Very Own "FEAST of SEVEN FISHES" so Cook, Make, and Partake, and Mangia Bene. 


The FEAST of The 7 FISH by Daniel Bellino is an Amazon Best Seller and Top Book of this exclusive Genre of The Feast of The Seven Fishes. Buon Apetitto e Mangia Bene !













Sunday, November 5, 2023

Italian Salami Slicer

 



Home SALAMI SLICER

by So APERO







Home SALAMI SLICER

by So APERO


Thes Things are GREAT !!!

WANT ONE ?

GET ONE on  AMAZON.com 






SUNDAY SAUCE 











ELITE GOURMET CONVECTION OVEN

Bake Broil Toast Rotisserie Keep Warm, 

Includes 2 x 14" Pizza Racks, Stainless Steel


BEST PRICED QUALITY TOASTER OVEN on AMAZON

ONLY $89.95
















Sunday, October 29, 2023

Timpano Recipe Stanley Tucci s BIG NIGHT

 




BIG NIGHT

MAKING The TIMPANO

Stanley Tucci, Marc Anthony, and Tony Shaloub






BIG NIGHT TIMPANO

by BABISH




The TIMPANO

Also called TIMBALLO

BIG NIGHT




GREAT TIMBALLO RECIPE !!!



POSITANO THe AMALFI COAST

TRAVEL GUIDE - COOKBOOK

100 GREAT REGIONAL RECIPES

Including an EASY to MAKE TIMBALLO

aka TIMPANO










An EASIER TIMPANO

by a COUPLE ITALIAN NOONA'S

FRANCESCA & PINA





CALABRESE TIMPANO

alla FRANCESCA & PINA

CALABRIA






TIMPANO by RIE






TIMPANO by RIE






WANT to MAKE a SCILIAN TIMBALLO ?

RECIPE INSIDE



NONNA BELLINO'S COOKBOOK

SICILIAN TIMALLO RECIPE

And MORE

CAPONATA - ARANCINI

SOUPS - PASTA







TIMBALLO al SICILIAN

EASY to MAKE



























Thursday, October 12, 2023

Best Italian Cookbooks Christmas 2023 24 Gifts

 

From the Latest GOOGLE SEARCH 

"BEST NEW ITALIAN COOKBOOKS" ???

SUNDAY SAUCE is # 1






Sunday Sauce

Daniel Bellino Zwicle




New York, October 12th 2023


We searched Google today (October 12, 2023) for Best New Italian Cookbooks, and this is what came up. Number 1 at the Top of The List pf Best Italian Cookbooks is SUNDAY SAUCE by New York Italian-American author Daniel Bellino Zwicke. We have a couple more New Yorkers in the # 2 spot Best Italian Cookbooks with STATEN ITALY by Italian-American cousins Sal Basille, and Francis Garcia of Staten Island, New York.

In the # 3 spot is The Vespers Trial Italian Cookbook by Dominic Vesper and Thomas Vesper.

Two experts teach you how to "really cook" – in the kitchen and the courtroom. Follow Tom Vesper and cousin Dom in The Vespers' Trial Cookbook as they take you on a fun-filled, fact-filled, food-filled, instruction-filled journey to prove the unlikely axiom that good cooks and good trial lawyers share the same skills. All the while giving civil trial lawyers tips for success – from Dom in the kitchen and Tom in the courtroom.





The FOOD of SICILY

Fabrizia Lanza


In the 4th spot # 4 is The FOOD of SICILY by Fabrizia Lanza.

In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history
 
Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.



# 5 BEST - ITALY by INGREDIENT by Viola Buitoni and Molly DeCoudreaux

A fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.

From glossy drops of balsamic vinegar to flakes of 
parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.




BEST ITALIAN COOKBOOKS



We did another search and these books popped up. 
SUNDAY SAUCE was still in there at # 1 & The Top Spot - Best Italian Cookbooks, with The Vespers Trial Cookbook Italiano Rustica , this time at # 2 instead of 3, with STATTEN ITALY by the two Italian-American cousins Sal & Frncis from Staten Island moving from 2 to the # 3 spot. Still good, and in the top 3.

On this search of BEST ITALIAN COOKBOOKS, The RAGU BOLOGNESE COOKBOOK by Daniel Bellino Zwicke popped up in the # 4 spot Best Italian Cookbooks - Google Search of BEST ITALIAN COOKBOOKS.


Well, these are all good cookbooks, and if you're doing your 2024 Christmas Shopping early or not, we'd recommend any of these fine Italian Cookbooks, escpecially Sunday Sauce at the # 1 Top Spot, will really apeal to all American home cooks, who love cooking Italian, "You can't gowrong."






Monday, September 18, 2023

Elegant Carthusian Perfume of Capri

The ISLE of CAPRI

CARTHUSIAN PERFUME & COLOGNE





Legend has it that in 1380 the father prior of the Carthusian Monastery of St. Giacomo was taken unaware by the news of the arrival in Capri of Queen Giovanna d’Angiò and so made a flower arrangement with the most beautiful flowers of the island. The water was not changed for three days and, when the flowers were thrown away, the prior noticed that the water had acquired a fragrance unknown to him. He went to the father alchemist who traced the origin of this scent back to the “Garofilum silvestre caprese”. That water became the first perfume of Capri.

History, on the other hand, relates that in 1948 the prior of the Monastery discovered the old formulas of the perfumes and, with by permission from the Pope, revealed them to a chemist from Turin, who created the smallest laboratory in the world and called it “Carthusia”, i.e. Certosa.

The tradition is now being continued and the limited production means being able to use the same methods as the Carthusian monks. All the preparations are made from genuine products of high quality and even the end product is handwrapped. The essence derived from rosemary picked on Monte Solaro is used in men’s products, while the essence of the Capri wild carnation is used in women’s fragrances.





FIORE di CAPRI

CARTHUSIAN PERFUM



FIORI di CAPRI

The refinement of the floral notes of lily of the valley and wild carnation combined with the mysterious charm of amber, sandalwood, ylang-ylang and oak.




CARTHUSIAN PARUM di CAPRI

A'MARRE Eau de PARFUM




  • Carthusia's A'mmare Eau de Parfum is sunny, bright, and aromatic. Inspired by a lush, flowery, colorful garden where vegetation and water features draw a fragrant perimeter, rich in details that symbolize, as a whole, life and harmony.

  • Imagine an authentic, almost secret garden opens up among the alleys of Capri and intertwines under the veil of the waves, bringing to shore coral branches and vegetable compositions, together with shells and unexpected explosions of a natural heritage highlighted by a sunny day. A lush, flowery, colorful garden where vegetation and water features draw a fragrant perimeter rich in details that symbolize, as a whole, life and harmony. These are the inspirations behind Carthusia's A’mmare.

  • Bergamot, sunny and bright, meets Rosemary, aromatic and occasionally pungent. Salt is on the skin, crystallized. A plunge is refreshing, leaving room for what is new. Mint Leaves, green tender smoothness. Hidden energy. Now the vision is fulfilled, the horizon complete. Cedarwood and Guaiac, a precious forest, protect Patchouli and Musk, incoming gifts from faraway lands. The magic of the tale is complete, all around.
  • Fragrance Pyramid Top: Bergamot, Salt Crystals, Rosemary Middle: Water Accord, Mint Leaves Base: Cedar Wood, Patchouli, Guaiac Wood, Musk

  • Made in Italy.











CARTHUSIAN PERFUMI di CAPRI

FIORI di CAPRI









POSITANO The AMALFI COAST

CAPRI NAPLES SORRENTO RAVELLO

TRAVEL GUIDE - COOKBOOK