Bellino on Vino

 

Author / Italian Wine-Guy Daniel Bellino-Zwicke with Wines from

some of his Best Friends ; Francesca Planet, Gianni Venica, Roberto Gundler, Antonio Rallo,

and the Columbini Family of Fattoria Barbi, Daniel's favorite Brunello ..

Daniel Bellino-Zwicke? Who is he? He's a Best Selling Cookbook Author and one of New York's Top Big Dogs of Italian Wine, a former Chef of such restuauants as; Woods, Corrado, and Bar Cichetti ... Daniel was in the Hotel/Restaurant Management at New York Technical .. Besides being the chef at the previous named restaurants, Daniel worked with Michel Fitoussi at the famed Palace Restaurant in the late 80's as well as at the Odeon under the great Patrick Clarke.

   Daniel got out of the kitchen in the late 90's to become The Maitre'd at the uber hot # 1 Celebrity Hot Spot Da Silvano where he took care of people like; Keith Richards, David Bowie, Paul McCartney, Uma Thurman, Richard Gere, Joe Pesci, Robert DeNiro, Calvin Klein, Nick Pileggi, Nora Effron, Graydon Carter, Gwyneth Palthrow, Madonna, Lucy Lui, and-on-and-on, the list is way to long to name them all.

   Daniel took care o f the high-flying cliental of the Top People in The Fashion World, Record Business, Publishing, Movie Stars and Rock Stars and is known for his easy going ability of taking care of all the big stars needs in a casual attentive manor without being intrusive in any way, reasons for him being well known to The Movers & Shakers of  these high profile business feilds. 

Daniel had made quite a name for himself as the creator and Executive Chef / Wine Director and Managing Partner of Bar Cichetti, the 1st ever Venetian Wine Bar (Bacaro) in America, which was Daniel's proud creation. As Chef / Wine Director of Bar Cichetti, Daniel firmly established himself as one of New York and America's Top Italian Wine Guys .. He is personal friends with most of Italy's top wine producers, the likes of; Marchese Ferdinando Frescobaldi, Sebastiano Rosa winemaker of Sassicaia, Marchese Piero Antinori of Antinori Wines, Givanni Folnari of Nozzole, Gianlucca Grasso, Gianpaulo Venica, Cavalier Luigi Cappellini of Castel Verrazzano, and-on-an-on, just like all the Movie Stars & Rock Stars that Daniel knows, the list of Italian Wine Luminaries is even greater.

    As we've already stated, Daniel left restaurant kitchens behind to become a noted Italian Wine Guy and Maitre'd who really knows how to take care of those  high-end clientele. But not only them of course, there's everyone else, shall we call them the regular folk? Hey, they make up the bulk of any restaurant business, not the celebs, though celebrities help to draw in everyone else. Daniel will take good care of you as a number of his clients we have interviewed can tell. He friendly and quite personable and he really knows his stuff and has a passion for the food and wines of Italy that's almost impossible to duplicate. Frankly, Daniel is the best. He can tell you wonderful stories about the wine you are drinking, its history, the owners and people who make the wine (his Friends) and his trips to all these Wine Estates all over Italy. And his knowledge and passion for the food is equal to his knowledge of Italian Wine. Often you'll be drinking a bottle of Italian Wine that Daniel suggests and he'll pull out his iPhone and show you pictures of the people who own the estate and make the wine. One example would be Daniel's good friend Luigi Cappellino who owns Castel Verrazzano in Greve in Chianti (Tuscan) Italy. He'll show you pictures of him and his cousins Anthony & Joe at Verrazzano when Daniel took them their, they stayed on the property and ate breakfast and dinner in the castle, with the great wines of Verrazzano.

Daniel Bellino-Zwicke

with Luigi Cappellini

of Castelo Verrazzano

After 5 years at DaSilvano, Daniel went on to become the Wine Director of Barbetta Restorante on West 46th Street in New York to head up the Greatest Italian Wine List in all of America. Daniel says, "the cellars are amazing." Places like Babbo and Del Post get more press for having great Italian Wine List, which they do, but Daniel says, "The Wine List of Babbo & Del Posto are awesome, but in comparison to Barbetta, they are Childs-Play." No exageration, merely fact Daniel says. And within that Wine List which is the Greatest Italian Wine List in all of America, is the Barolo / Barbaresco of which Daniel says is the greatest Barolo list in the World with it many Verticals of all the great Barolo Crus, like, Vietti Barolo Brunate and Lazarito, Cerretto Bricco Roche Bricco Roche, Marcarini Brunate, Michele Chiarlo Cerequio, Aldo Conterno Grand Bussia, Giacomo Conterno  Monfortino and Francia, Mauro Veglio Rocche dell’Annunziata, Contratto Cerequio, Elio Grasso Ginestra and more ...

Giacomo Conterno Barolo Monfortino

Daniel said he was quite fortunate in his job as Wine Director of Barbetta for 5 years as he was able to taste and drinks so many of these great Barolo Crus of various vintage, as well as all the multi vintage; Barbaresco, Amarone, Brunello, Super Tuscans, Champagne, and the top California Cabernets and Meritage Blends such as Opus One and Insignia.

Daniel had been writing for years, mostly essays, articles, and short stories. He wrote his first book La TAVOLA while he was at Barbetta in 2006 .. He said that 85% of the book was written in about 6 weeks time (quite fast), however he edited, polished it up and worked on it for another year before trying to get it published, which took five years. Actually La Tavola was published in June of 2012, followed by The FEAST of The 7 FISH which is the top selling cookbook of its genre. Daniel published Got Any Kahlua? The Collected Recipes of The Dude in the Summer of 2013, followed by SUNDAY SAUCE which has been a # 1 Best Seller Italian Cookbooks on Amazon for 5 months ... Daniel published another # 1 Best Seller in June of 2014 with SEGRETO ITALIANO / Secret Italian Recipes & Favorite Dishes ..

Daniel says he's currently working on a book on Chianti one of his great passions, as well as another Italian Cookook and an American Cookbook, both yet to be named ..

Marchese Lamberto Frescobaldi

with

Daniel Bellino-Zwicke

and Lamberto's Father

Marchese Leonardo Frescobaldi

Sebastiano Rosa (Winemaker of SASSICAIA) Daniel

and Giovanni Folnari of Nozzole

BOOKS by DANIEL BELLINO ZWICKE

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

The Feast of The 7 Fish

ITALIAN CHRISTMAS

AMAZON.com

 La TAVOLA

ITALIAN-AMERICAN NEW YORKERS

ADVENTURES of The TABLE

"La TAVOLA"

AMAZON.com

MEMORIES of ITALIAN FOOD

ITALY & NEW YORK

AMAZON.com

 

Pastosa Ravioli Brooklyn NY

 

"PASTOSA" 

Meaning - A Lot of PASTA !!!

PASTOSA RAVIOLI

BROOKLYN, NEW YORK

The COUNTER

Getting some RICOTTA - Fresh Made

And Other STUFF !

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

AMAZON.com

RAVIOLI PASTA & SAUCE

PASTOSA RAVIOLI

BROOKLYN

PROVOLONE !!! 

SUNDAY SAUCE

ITALIAN-AMERICA'S

MOST SUPREME DISH

AMAZON.com

Everything about Sunday Sauce Recipe

 

NONNA PIA

"MAKING SAUCE"

LEARN HOW to MAKE SUNDAY SAUCE

SUNDAY SAUCE alla CLEMENZA

 

Video

 

Watch BAZZY MAKE SUNDAY SAUCE

 

aka GRAVY

 

 

 

Get The BOOK

 

SUNDAY SAUCE

 

by DANIEL BELLINO-ZWICKE

 

 

GRAVY

 

JERSEY STYLE

alla PAMELA

This Lady is Awesome ! And so is her SAUCE.

 

 

 

 

 

SUNDAY GRAVY

 

by GIANNI

 

WATCH GIANNI !

His SUNDAY GRAVY is Absolutely FANTASTIC !!

Gianni is originally from New Jersey, but moved to San Fransisco

long ago, where he cooks Amazing ITALIAN Homestyle Food.

If You Watch Gianni's Videos, you will learn a lot about Italian Food,

and the best way to Cook it.

 

 

 

 

"GRAVY" !!!

Or is it SUNDAY SAUCE ???

Whatever You Call It ???

Do You call it "REDSAUCE" ?

It's The Most SUPREME DISH of ITALIAN-AMERICA

And The ITALIAN-AMERICAN Peoples

SUNDAY SAUCE

The DEFINING BOOK on The SUBJECT

The SUBJECT of SUNDAY SAUCE

"SOME CALL IT GRAVY"

AMAZON.com

SAUCE, GRAVY, SUNDAY SAUCE, "RED SAUCE" or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?

Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.

Usually, when someone says  "Gravy" they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?

There is no one right answer to what is Italian-American Gravy, "Sauce" Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, "No Right or Wrong." The main and  most important thing is that the dish taste good.

CLEMENZA SHOWS MICHAEL

HOW to MAKE SAUCE for a BUNCH of GUYS

RICHARD CASTELLANO as PETER CLEMENZA

And AL PACINO as MICHAEL CORLEONE

In FRANCIS FORD COPPOLA'S The GODFATHER

An ITALIAN- AMERICAN CLASSIC

LEARN HOW to MAKE SUNDAY SAUCE - GRAVY

RECIPES are in The SUNDAY SAUCE COOKBOOK

by Daniel Bellino "Z"

AMAZON.com

RAGU NAPOLETANA

Watch EVA Make RAGU

"IT'S WONDERFUL" !!!

RAGU NAPOLETANA 

Ragù in Naples is religion. A preparation that takes a very long time and requires considerable attention: it is not enough to cook meat and sauce for a long time. It takes seven or eight hours for this Sunday lunch dressing, so much so that the most shrewd recipes recommend leaving on Saturday: in fact, although in Naples you have a late lunch, and on Sunday even more, you should wake up before dawn to be ready just in time. In addition, the next day the sauce, as happens with many traditional preparations, condenses and settles, becoming even richer and full of nuances. Eduardo De Filippo's memorable comedy, Saturday, Sunday and Monday, revolves around a meat sauce, and in the most realistic stagings the initial sauté is really prepared, spreading an incredible smell from the stage to the whole theater. Eduardo himself dedicated a short and beautiful poem to the ragù. The most evident peculiarity of the Neapolitan ragù is that, unlike the Bolognese sauce, the meat is not minced but comes in whole pieces: hence both the need to cook longer, and the possibility of having a complete meal, sauce to season the pasta and meat for the main course. The long preparation makes this recipe perfect for when we have a lot of time to spend at home: let's give it a try. Meat and other ingredients of Neapolitan Ragù What is the right meat to make ragù? Here there are as many versions as there are families in Naples and its surroundings. The general agreement is that a mixture of types is needed, certainly beef, but going into the specifics here are the differences: there are those who mix beef and pork and those who consider pork out of place; there are those who put sausages and those who even put meatballs in it; There are those who make a rind roll and those who add the further complication of the chop. Which is not grilled meat but the way it is called a particular wrap made with the locena (under the shoulder), stuffed with salt, pepper, raisins, pine nuts, chopped garlic and parsley, diced pecorino cheese. Let's take an average between the most fundamentalist traditions and a availability within anyone's reach, and let's get the following cuts: a first choice of beef such as colarda (culata) or pezza a cinnamon (shoulder), a second choice such as lacerto (girello or magatello), a cut of pork such as tracchie or tracchiulelle (trimmings). Another key ingredient is tomato paste. Finally, the ideal would be to cook the Neapolitan-style ragù in the cuoccio, which is a terracotta pot. The preparation of Neapolitan ragù Sauté the onion in extra virgin olive oil, very gently. Add the meat and brown it well on all sides, always over low heat. Let it evaporate with the wine, strictly red: this operation should be carried out several times, not in one fell swoop. Then add the tomato paste a little at a time, making sure that it darkens but does not burn. During these operations, the meat will have to be turned over several times, so it is not the time to move away and lose sight of the sauce. Finally, add the tomato puree, possibly with half a glass of water, no more, and raising the heat gently, and for no more than a few minutes, just to rebalance the insertion of cold ingredients. At this point, and at least two hours will have passed, the ragù must pippiare: this is the secret of the Neapolitan ragù, an effect that does not correspond precisely to the Italian simmering, and which consists of a slow evaporation, which produces an almost imperceptible noise and a movement bordering on the invisible on the surface of the sauce. To obtain it, it must not be covered - otherwise all the steam would condense and fall back into the sauce, watering it down - nor leave uncovered, at the risk of not being able to keep the temperature stable: place the lid slightly offset on one side, and held up on the other side with the inevitable wooden spoon. This very thick and dark sauce is perfect for seasoning a large pasta such as paccheri, but its traditional accompaniment is smooth zite broken by hand. Welcome to Naples.

Great Pasta in Naples

 Going to NAPLES "

La TAVERNA SANTA CHIARA is a GREAT SPOT !

They MAKE AWESOME PASTA

MACCHERONI con RAGU NAPOLETANO

RECIPE

Best Pasta in Naples ?

Maybe ?

La TAVERNA Santa CHIARA,  NAPLES

Via Santa Chiara 6, Napoli

NEAPOLITAN PASTA RECIPES

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com

MACCHERONI con RAGU GENOVESE

Recipe

GOING to ITALY ?

HOTELS & FLIGHTS

NAPLES CAPRI POSITANO

ITALY & WORLDWIDE

BOOKING.com

La TAVERNA Santa Chiara

NAPOLI

ZUPPZ di PATATE

NEAPOLITANO PASTA & POTATO SOUP

Classic SOUTHERN ITALIAN CUCINA POVERA

An Obscure Recipe

This Recipe and More in POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

On  AMAZON.com

ZUPPA di PATATE

NAPOLI

Discover Procida

 

PROCIDA

The BAY of NAPLES

ITALY

Tour Info

PROCIDA GUIDE

PROCIDA

PROCIDA

"Procida, in my opinion more beautiful than the sisters Ischia and Capri, a former fishing village where time seems to have stopped. Come and discover with me the beauties of this place still unknown to many tourists."

... Gaetano ....

POSITANO The AMALFI COAST

CTRAVEL GUIDE - COOKBOOK

CAPRI PROCIDA ISCHIA

NAPLES SORRENTO

Voted # 1 Amalfi Coast Travel Guide

AMAZON.com

PROCIDA

PROCIDA

This volcanic island in the Gulf of Naples seems almost out of time, in the idyllic setting of fishing boats and small villages perched on hills.

Here a typically Mediterranean beauty and from literature to film it was starred in many works. In the late 1950s, Elsa Morante dedicated the book L'Isola di Arturo to this island.

Procida is the queen of slow tourism and should be discovered calmly, with no rush. It offers a perfect mix of natural beauty, glimpses of a long history and unmissable beaches. You can get around easily on foot, but buses or taxis are also available. 

The territory of Procida is divided into nine contrade, called grancìe. These are Terra Murata (the oldest), Corricella (the fishing village), Sent'cò (with the commercial port of Marina Grande), Semmarezio, San Leonardo, Madonna della Libera (or Santissima Annunziata), Sant'Antuono, Sant'Antonio and Chiaiolella (a marina). At 16 kilometres in length, every corner is impressive, starting with the many small streets that open onto beaches hidden in bays.

The historic core is the hamlet of Terra Murata , which is in some ways its heart, but equally interesting is the small island of Vivara, connected to Procida by a bridge. Its peculiarity is that it is a protected natural island, which winks at a more informal tourism. 

Procida can also be visited in one day, the most important thing is to plan your movements or, alternatively, to let yourself go by instinct or the tips of the locals.

To get there, take the ferry from the port of Naples or Pozzuoli, a one-hour boat ride. You will get to Marina Grande, the harbour and beating heart of the centre, divided between craft shops, bars, small boutiques and rental points for mopeds, bicycles, minicars and various boats.

From here you can move towards the historic centre, climbing up Via Principe Umberto to Piazza dei Martiri, passing by the Sanctuary of Santa Maria delle Grazie and stopping at the Belvedere dei Cannoni to observe Marina Corricella in all its wonder.

Terra Murata is the ancient historical centre. Here you can visit Palazzo D'Avalos, which used to be a palace and prison, and get lost among courtyards, stairways and small squares until you reach the 11th-century Abbey of San Michele Arcangelo. In addition, it boasts a museum complex on the three floors below.

The fishermen village, Corricella, is a place you can walk to. The small houses of different colours are reflected in the transparent waters of the marina and it is one of the most beautiful and characteristic views of the island. 

PROCIDA

The BAY of NAPLES

PROCIDA - CAPRI - ISCHIA - NAPOLI

Visit The Beautiful Island of Procida

Full Day Tour NAPLES to PROCIDA

TOUR INFO

• Enjoy a day exploring the tranquil island of Procida
• Stop for lunch at a traditional local restaurant
• Travel round-trip by ferry from Naples

Spend a day exploring the quiet, mysterious island of Procida on your own. Travel by ferry from Naples and discover all the island has to offer. Explore lemon groves and cobbled alleys, soaking up the relaxing atmosphere.

Stop for lunch at a typical local restaurant and watch the world go by. Enjoy 3 delicious courses accompanied by a glass of wine.

Visit Terra Murata, the oldest village on the island, and see its castle and prison. Stop at the marina of Corricella picturesque village of fishmen and wander through the port of Marina Grande in Sent'cò. Admire best view of Coricella village from Belvedere dei Cannoni and Belvedere di Elsa Morante.

PROCIDA TOUR INFO

FILMS SHOT on PROCIDA

IL POSTINO

Starring Massimo Troisi

And Maria Grazia Cucinotta

FRANCESCA & NUNZIATA

Starring Sophia Loren

And Giancarlo Giannini

The TALENTED Mr. RIPLEY

Starring Matt Damon

Gwyneth Paltrow & Jude Law

SHOT on PROCIDA, ISCHA, NAPLES

ROME, VENICE, & San REMO

ITALY

FRANCESCA & NUNZIATA

Sophia Loren

Giancarlo Giannini

Movie Summary -

We are in the Campania region in Italy, at the end of the nineteenth century. Francesca, whose parents and grandparents were pasta makers and who herself owns a pasta shop, marries Prince Giordano Montorsi for love.

They have nine children altogether and, at a certain point, Francesca is afraid that her little Nanà is going to die, and makes a vow: if her daughter lives, she will adopt an orphan. This is how Nunziatina, a pretty girl of eight, enters their lives. Strangely enough, she is the child who is most like Francesca, especially in the way she devotes herself unceasingly to work. Nunziatina is the only one who helps Francesca in the pasta shop, the only one to whom she reveals all the secrets of her craft. Nunziata is already in her teens when Federico, the eldest of the Montorsi children, returns from his studies in London. It is love at first sight, but how are they going to get around being related, if only indirectly?

Meanwhile, Francesca and Giordano’s marriage is on the rocks. To make things worse, the prince has neglected their business affairs and the family is in serious financial difficulties that may well lead to their ruin.Francesca decides that the only solution is for Federico to marry the daughter of a wealthy shipowner. 

Francesca tries to ward off bankruptcy by arranging a marriage between eldest son Federico (Raoul Bova) and a shipping magnate’s daughter. This news is gloomily received by both Federico and now-grown Nunziata (Claudia Gerini), who’ve kept a mutual passion hidden. Their secret out at last — at least to a sternly disapproving mama — Nunziata reluctantly consents to her own arranged wedlock, but demands as dowry the means to start a competing pasta company.