Rock Star Pizza Guys Daniel Bellino z

by Daniel Bellino "Z" 

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The Biggest ROCK STAR PIZZA GUY of Them ALL !!!

DOM DeMARCO

DiFARA PIZZA

BROOKLYN , NEW YORK

RIP - DOM DeMARCO

I wrote this in 2017, when Dominic DeMarco was still alive.

For me, Dom was The Greatest PIZZAIOLO of ALL-TIME

The GOAT !!!

"My OPINION" - MANY WOULD AGREE

 

ERNEST CACIALLO

Dal PRESIDENTE PIZZERIA

NAPOLI , ITALY

PRESIDENT BILL CLINTON Ate PIZZA Here !!!

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.

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MARK IACONA

LUCALI PIZZA

Carroll Gardens, Brooklyn 

NEW YORK

 

 

PAULIE GIANNONI

PAULIE GEES PIZZA

 

 

ANTHONY FALCO

ROBERTA'S 

BROOKLYN , NEW YORK

  

 

GINO SORBILLO

PIZZERIA GINO SORBILLO

NAPOLI , ITALY

This is a Picture of The Perfect PIZZA

Dal PRESIDENTE

NAPOLI , ITALY

 

 

 

PRESIDENT BILL CLINTON Eats PIZZA

at Dal PRESIDENTE PIZZERIA

NAPOLI , ITALY

PIZZAILO / Owner ERNESTO CACIALLI Back left "YEE-haa" !!!

SECRET SERVICE AGENT RIGHT

"I Ate Here in The Summer of 2015" ... Daniel Bellino Z... 

"FRIGGIN AWESOME"

 

 

JULIA ROBERTS 

at ANTIC PIZZERIA Da MICHELE

NAPOLI

CLINTON Does Dal PRESIDENT

ROBERTS Does Da MICHELE

 

 

This Was The BEST PIZZA I EVER ATE in NAPOLI !!!

One of The BEST PIZZA'S I've Ever Had in My LifE !!!

 

  

 

THIS GUY Is a PIZZA GUY ROCK STAR

"I don't know his name. He was one of the Pizzaiolo 

at Da MARINO RESTORANTE / PIZZERIA when I had

Lunch there one day June 2015. He's Japanese and is most likely back

 

in Japan as a ROCK STAR PIZZA GUY in TOKYO."

 

 

My SALAME PIZZA at Da MARINA , NAPOLI

So I was ready for Lunch one day and I knew I wanted a nice plate

of SPAGHETTI VONGOLE along with some sort of antipasto item to start.

I was walking around and came across Da Marino. I popped my head in and it

looked pretty good, so as the hostess greeted me I signaled here a table for 1 and she told me

to sit wherever I wanted to.  I found a table, settle in and looked over the menu. I ordered a 

small carafe of Falaghina local white wine and looked over the menu a little more. As I said I 

knew I wanted Spaghetti Vongole and I decided on an Insalta Frutta di Mare as my first course.

It came and it was Awesome and as Perfect as Perfect can be. I ate it, sipped my wine and was

more or less "In 7th Heaven" .. Then came my Spaghetti Vongole and it was the same, perfect 

as perfect can be. 

After finishing my pasta I had to make a quick trip to the WC. On the way I passed the 

Pizzaiolo at the PIZZA OVEN. I took a look and the Pizza looked great. 

When I came out of the WC I stopped by to chat to the Pizzaiolo who was a guy from

Japan who came to NAPOLI to Learn how to make Pizza. "Where Else?" Well New York

wouldn't be bad, but to the Japanese when he went back to JAPAN, making Pizza in Napoli

was going to look better on the resume than New York, though we are known as the 2nd

Best Pizza spot on Earth, "try telling that to the Japanese." TO make a long story short, 

though I wasn't planning on having Pizza, the PIZZA coming out of that oven looked so

DAM GOOD that I just couldn't resist. I didn't feel stuffed or anything, so I figured

"What The Hell," why not try a Pizza here. Id' just eat as much as I could and stop

when I felt full. Well the PIZZA came and as you can see above, it was Friggin Awesome.

And I surprised myself when I ate the whole thing. 

"It was that Dam Good." !!!

..... Daniel Bellino "Z"  .....

 

 

 

 

 

 

My First PIZZA of The TRIP 2015

It was at a cute little PIZZERA "Da GAETANO"

 

PIZZA at 10 AM  

JET LAGGED OUT "PIZZA was The CURE" !!!

 

 

The FIRST PIZZA of THE TRIP

PIZZA FUNGHI

At Da GAETANO PIZZERIA NAPOLI

"AWESOME" !!!!

ARE YOU GOING To NAPLES ?

POSITANO The AMALFI COAST "

GET THIS BOOK !!!

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

VOTED BEST TRAVEL GUIDE by READERS

POSITANO NAPLES CAPRI ISCHIA

The AMALFI COAST - ITALY

AMAZON.com

 

 

 

 

 

SUNDAY SAUCE

by ME

Daniel Bellino "Z"

BASTA !!!!

AMAZON.com

.

The Worlds Tastiest Pasta

PICI BOLOGNESE

And The WORLDS BEST EVER RAGU BOLOGNESE RECIPE

by DANNY BOLGONESE

aka Daniel Bellino Zwicke

RECIPE  in The RAGU BOLOGNESE COOKBOOK

 

It's The #BestTHINGever !!!

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The RAGU BOLOGNESE COOKBOOK

And The WORLDS BEST BOLOGNESE SAUCE

by Danny Bolognese

AMAZON.com

     The Best Things in Life are Free ... It's a great old saying. A wonderful old song was evven written on the sbject. The song The BEST THINGS in LIFE are FREE starts out with the lines "The Moon Belongs to Everyone. The Best Things in Life are Free." The song mentions "Flowers in Spring," "Robins that Sing," and "The Sunbeams that Shine." They don't mention Bolgonese Sauce, though they easily could, for it is without question, one the Best Things in life, and it certainly is one of "The Best Things Ever." No doubt. And it can even be free, and if not free, and if you are making it, and paying for the ingredients to make it, it may not be free, but it's dam near it, costing a measly .95 Cents to serve a portion of it. Bolognese the taste is so devine, almost orgasmic, "seriously, it is." It's that good. The taste of properly made Ragu Bolognese, dressing whatever pasta you choose; Spaghetti, Tagiatelle, Rigatoni, whatever, a proper made Ragu Bolognese is one of the most devine dishes imaginable. The great Marcell Hazan said of it, "There is no more perfect union in all Gastronomy than the marriage of Ragu Bolognese and homemade Bolognese tagliatelle." Well I couldn't agree more with Marcella, except that, though homemade tagliatelle is absolutely wonderful, it is not absolutely essential for the great dish of Pasta w/ Ragu Bolognese, they very most improtant element is that you have a perfectly made Ragu Bolognese, the thing that will give the dish 90% of its unmatchable sinfully luscious flavor. The Pasta and the grated Parmigiano Reggaino are great, but "it's all about the Bolognese (Sauce)."

There are many great dishes in the World, and of many different international cuisines, but nothing quite like a well made "Ragu Bolognes," trust me. I love a great Bouf Bourgonnone, Coq au Vin, Foe Gras, Vietnamese PHO, lush American BBQ Ribs, the perfect Hamburger, a juicy Prime New York CUt Sirloin Steak, Tandoori Chicken, a NY Pastrami Sandwich, Belgian Chocolate, perfectly Roast Chicken, I could go on and on, I love these dishes and a couple hundred more, but there is no dish that I love more than a properly made Bolognese, and no Bolognese Sauce that is better than mine, "None," not Marcella's, not anywhere in Bologna, Italy, nor anywhere in all of Emelia Romagna the region it comes from. I know it may sound pompous and egotistical for me to brag about my Bolgonese as I do, and I know people would call me insane, for me to think that of all the great Italian Chefs all over Italy and especially in Emeia Romagan, that I would have the nerve to think that I make "The Worlds Best Bolognese," but it's TRUE, "I do!" I make without a doubt, the single Best Ragu Bolognese in the entire World. Yes it may sound absurd, but absurd it's not. Just ask the some four or five-hundred people who've had it, they'll all confirm the fact that the worlds single best tasting most perfect Bolognese Sauce is made by none other than Italian-American Italian-Cookbook Author (formerChef) Daniel Bellino Zwicke of Greenwich Village, New York.

I was taught the recipe of this the Worlds Greatest Bolognese when I was a cook at the now defunct Caio Bella Restaurant, up on Thrid Avenue at 75th Street in New York back in 1987 by Chef Pasquale, sorry I can't remember his last name. Anyway, Chef Pasquale was from Brindisi Italy, a city in the South of Italy in the region of Puglia. Pasquale started working in kitchens in Brindisi where he first honed his craft. He later went on to work in kitchens in Milan, Bologna, Parma, London, and Tokyo, Japan before moving to New York and becoming the Head Chef at the restaurant Mezzaluna, the 1st restaurant to make and serve real Italian Pizza made in a wood-burning Pizza Oven in New York and in the United States. The restaurant was a big hit, and a couple of the waiters at the restaurant, a guy named Rocco and my ex-boss Enrico Proetti wanted to go out on their own and open their own restaurant, and so they did. They got togehter with a wealthy older Italian man "Fred" who became their partner and put up all the cash to open the restuarant up the street, called Caio Bella. Caio Bella was a big success, and a quick one at that, and it was soon one of the hottest restaurant of the day, back in 1987 when I went in looking for a job. I met Pasquale, we chatted, I told him about my background and my asperations with Italian Food. Pasquale hired me, and the rest is history. I had mostly worked in French Restaurants before that, and I'd gone to New York Technical College in Brooklyn where they taught Classical French Cusisine, which is the food I wanted to cook when I first got started. Yes I first wanted to cook French. But after I made my first trip to my ancestral home of Italy in the Summer of 1985, I caught the bug, and from then on, i wanted to cook authentic Italian Food. I soaked up and learn all I could of true Italian Food, made the Italian way, and I don't mean Italian-American, but by Italians. So I decided I needed to get a job at a great Italian Restaurant in New York that had a great Italian Chef from Italy. I went to Sandro's and Arqua first, and they both offered me jobs, but when I went up to Caio Bella and Chef Pasquale hired me as a line-cook, I decided to take the job at Caio Bella.

Pasquale was a great teacher, and he showed me personally how to make all the dishes on the menu, including his great recipe for Ragu Bolognese. I made it just the way Pasquale showed me how to make it, and from then on, I was the person at Caio Bella who always made the Ragu Bolognese. Pasquale liked the way I made it, exactly the way he showed me, and that was that. And I've always made my Bolognese just like that. No matter what others may tell you, every Bolognese is at least a little different from all others, and so was Pasquale's which latter became mine, and ever since I've made it at Caio Bella in 1987, I've never tasted one quite like mine, which as you know by now, is "The Worlds Best Ragu Bolonese Ever." No Brag, Just Fact as Walter Brennan used to say in his Cowboy TV Show back in the 60s.

In 1998 I finally acheived my dream of opening my own restaurant. I opened up what turned out to be the 1st Ever Venetian Wine Bar (Bacaro) in the United States of America in Bar Cichetti. I was the Chef / Wine Director and managing partner of Bar Cichetti. I received numerous accolades from the New York Times, Time Out Magazine, New York Magazine and other publications, including my favorite one of all, a 5 page spread about me and my restaurant Bar Cichetti, and my favvorite line of all from The Journal of Italian Food Wine & Travel Magazine which saide, "Daniel (Bellino Zwicke0 makes the Best Ragu Bolognese in America." Yes they said that, I couldn't agree with them more.

  Thanks, Daniel    

      

  THE BEST THINGS in LIFE are FREE  - LYRICS The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free ooh... Lord... Everything... Every one of those good things The best, best things in life are free...  

 

#BestThingYouEverATE !!!

.   

My Sicily - Daniel Bellino

 

Piazza Sinatra

AGRIGENTO, SICILY

Author DANIEL BELLINO

TEATRO GRECO

SIRACUSA, SICILY

ITALIAN COOKBOOKS - AMAZON

The BELLINO'S

Of LERCARA FRIDDI  - SICILY

NEW YORK CITY & LODI, NEW JERSEY

This Picture - About 1941 - Lodi NJ

To SEE MUCH MORE ....

CLICK HERE !!!

Ode to Sunday Sauce

 

"ODE To THE GRAVY"

 

 

The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a quite a beautiful thing, same as making a Mole in Mexico, or Cassoulet in  France. They are all wonderful things of beauty that delight mans every sensory perception; sight, smell, taste, and feel. First, you probably smell the “Sauce’s” heady aroma wafting through the air. The smell is so intoxicating,

it gets your juices flowing immediately.

 Once you smell it, you want it, and can’t wait to sink you teeth into it.

Second you will see it in all its gloriousness. You will then eat, whereupon you taste and feel and experience one of Italian-America’s greatest pleasures, the Sunday Sauce Italian Gravy. A Sunday Sauce (Gravy) takes time and effort to make. It is made and served with Love. All these great dishes bring together friends and family, and for Italian-Americans, Sunday Sauce is King of all dishes.

  If you utter the term Sunday Sauce to any number of millions of Italian-Americans, they will immediately start salivating at the simple mention of its name. The wheels start turning in their heads, with thoughts of how tasty it is, with its various components; the Meatballs,  Sausages, Braciole, maybe Ribs, Beef Neck, or Pig  Skin Braciole, as well as the Pasta, and the Gravy itself. They think aboutsitting at the table with friends, family, people  they love. They’ll ponder the Antipasti, wondering what it might be; mixed Salumi, Baked Clams, Grilled Calamari? And with the meal, there will surely be Wine. Italian Wine, which might be a good Chianti or perhaps Montepulciano d’Abruzzo. With Uncle Frank and Uncle Tony, the wine was usually Carlo Rossi Paisano or Gallo Hearty Burgundy, two solid Italian-American  Winemakers. 

When thinking of a Sunday Sauce, you’ll think about the warmth in the air, of loved ones, Sinatra, Dino, and the Sunday Sauce itself. “It’s a beautiful thing!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together with friends and family,  soon.  Sunday Sauce, It brings people together, in a most delightful way. And as the Big Boys would say, “It’s a Beautiful Thing.”

 

 Excerpt From Sunday Sauce in Daniel Bellino-Zwicke 's

SUNDAY SAUCE 

"When Italian-Americans Cook"

 

 

 

 

 

 

 

SUNDAY SAUCE

ITALIAN-AMERICA

The MOST SUPREME DISH

AMAZON.com

Favorite Amalfi Coast Pastries - Sfogliatelle

 

PASTICCERIA ANFREA PANSA

AMALFI

PASTICCERIA ANDREA PANSA

"MY FAVORITE ITALIAN PASTRY SHOP"

LOVE IT !!!

My ESPRESSO & SFOGLIATELLE

PASTICCERIA ANDREA PANSA

AMALFI

"LOVE This PLACE"

POSITANO The AMALFI COAST

TRAVE GUIDE - COOKBOOK

A MUST For The AMALFI COAST

AMAZON.com

PASTICCERIA GAMBARADELLA

MINORI

"HAVING an ESPRESSO & SFOGLIATELLA"

At PASTICCERIA GAMBARADELLA

Waiting for VINCENZO to Come and Pick Me Up

"I'm staying at VINCENZO'S place VILLA MARIA AGRITURISMO

for the 2nd time (2018)"

SICILIAN CASSATTA

At GAMBARADELLA

SFOGLIATELLE

At GAMBARADELLA

MINORI

VINCENZO MANZO

Owner of VILLA MARIA AGRITURISMO

"LEMON FARM"

With ITALIAN COOKBOOK & TRAVEL WRITER

DANIEL BELLINO ZWICKE

At VILLA MARIA - MINORI, ITALY

Pasta alla Limone - 3 Recipes

 

SPAGHETTI alla LIMONE AMALFITANA

AVA MAKES PASTA

alla LIMONE

3 RECIPES

LEMON PASTA RECIPE

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

TRAVEL INFO

With 100 REGIONAL RECIPES

POSITANO NAPLES CAPRI RAVELLO

AMAZON.com

Tropea Calabria and Food

TROPEA

CALABRIA, ITALY

 

"TROPEA"

CALABRIA

A ONION VENDER

TROPEA

TROPEA IS FAMOUS FOR ITS SWEET RED ONIONS 

"NDUJA"

A Calabrian must-have for every visitor, the classic ‘Nduja is a fiery, buttered sausage that is most commonly savored as a paste or spread. 

 It's made from a blend of pork parts and chili peppers and is often served on a loaf of bread with a drizzle of olive oil.

If you’re a lover of hot food, it's simply a match made in heaven.

CACIOCAVALLO

The Calabria cheese known as Calabrian provola is known for its exceptional flavor and is arguably one of the finest cheeses in the world.

It is great for eating as an appetizer all on its own, or for use as an ingredient in a dish. 

Easily distinguishable in its distinct shape and yellow velvet rind that encases a solid core, this cheese is popularly served smoked or grilled just like other stretched-curd cheeses. 

CACIACAVALLO

Caciocavallo is another signature stretched-curd Italian cheese that originates from Southern Italy. Procured on Sila, an ecologically virgin plateau, this cheese goes from a salty to a more spicy taste as it seasons and is best paired with wines.

Owing to the seasoning, the cheese develops a granular texture, making it a perfect choice for grating.

GOING to The AMALFI COAST ?

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

UNIQUE TRAVEL INFO

With 100 REGIONAL RECIPES

Of NAPLES POSITANO The AMALFI COAST

ITALY

AMAZON.com

GOING to CALABRIA ? AMALFI "

HOTELS All ITALY & WORLDWIDE

BOOKING.com

Famous "TROPEA ONIONS"

TROPEA, CALABRIA

Tropea Onions, also known as red onions from Tropea, are a distinctive Italian onion variety grown primarily in the Tropea region of Calabria, Italy. They are known for their sweetness, mild flavor, and slightly torpedo shape. The onions are often eaten raw in salads or cooked in various dishes. 

TROPEA ONIONS & ANCHOVIES

Local ANTIPASTO

TROPEA ONION PIZZA

With Tomato & Mozzarella

VECCHIO AMARO del CAPO

WONDERFUL "AMARO" from CALABRIA

Vecchio Amaro del Capo is a well-known Italian amaro, a bittersweet herbal liqueur, produced by the Fratelli Caffo distillery in Calabria. It's made with a blend of 29 different herbs, spices, roots, fruits, and flowers from Southern Italy, including oranges, licorice, and chamomile. It's typically served chilled as a digestif. 

The Dominat Flaver is CITRUS of ORANGES, as well as Cinnamon, Mint, & Licorice.

The FLAVOR PROFILE is Bittersweet with Hints of CITRUS HERBS & SPICES

DIGESTIVO : Vecchio del Capo is an AMARO that is typically served after a Meal to help aid in digestion.