Best Carbonara Ever

HOW to MAKE SPAGHETTI CARBONARA

GENNARO CONTALDO

SUNDAY SAUCE

by Daniel Bellino-Zwicke

HOW to MAKE PERFECT SPAGHETTI CARBONARA

ANTONIO CARLUCCI

WHER to GO For The BEST CARBONAR in ROME, ITALY

Da Danilo

Vaunted as the best carbonara in Rome, this was the first good carbonara I ate here. Beautifully presented with crispy bacon shards placed on top and swirled throughout the spaghetti, this carbonara is neither too heavy, nor too light, neither too rich, nor too eggy. A little bit goldilocks, this carbonara is just right. The spaghetti is cooked al dente, at first it might seem too much so, but they know what they are doing. Booking is essential.

Via Petrarca, 13. Esquilino area. Tel: 06 772 00111 trattoriadadanilo.it

Da Enzo

Busy and bustling you couldn’t get a more Roman trattoria. The service is brisk but fun, “Why are you in Rome? English teachers? Can we have lessons?” The last time I went, we were early enough and lucky enough to get a table without a reservation, and by the time we left the queue outside was enormous. Another rigatoni alla carbonara, this pasta dish is cheesy and peppery with the eggy sauce left at the bottom to mix in yourself. Crunchy strips of salty guanciale (just how I like them) completed the dolce/salato, or sweet and savoury, effect. Yum!

Via dei Vascellari, 29. Trastevere Tel: 06 581 2260 daenzoal29.com

Da Sergio

Recommended by my friend Silvia as her especial favourite, Da Sergio is a smallish trattoria hidden away in the side streets around Campo dei Fiori. For those of you who like your food a little more on the rustic side, this is the sort of carbonara for you. Homely and rich with less attention paid to the presentation and more focus on the flavours. Maybe the pasta sauce isn’t quite as silky smooth as some of the others, maybe the spaghetti is not so al dente, but overall a carbonara here is a dish that tastes of home.

Vicolo delle Grotte, 27. Campo dei Fiori area. Tel: 06 686 4293 

Flavio al Velavevodetto

Rigatoni alla Carbonara is served in this Testaccio institution. Generous strips of crispy bacon in a seemingly too bright yellow sauce that reflects the quality of the eggs. With a good balance of flavours, this carbonara was voted the 2nd best in the city, and the best pasta of the day by my fellow diners. Don’t worry about the big portion size in the photograph: it was taken of a large communal bowl!

Via di Monte Testaccio, 97. Testaccio Tel: 06 574 6841 flavioalvelavevodetto.it

L’Arcangelo

The food here is something finer and offers a little more than the average trattoria. However, for their carbonara they stick with tradition. The rigatoni are cooked to perfection and slicked in a silky, glossy sauce. Italian friends who dined with me agreed that this was the real thing. So good, none could possibly go to waste; one friend even fare la scarpetta – wiped his plate clean with bread (literally, “do the little shoes”). What better endorsement could there be?

Via Giuseppe Gioacchino Belli, 59. Prati Tel: 06 321 0992

SOPHIA LOREN

"Everything You See I Owe to SPAGHETTI" !!!

PERFECT SPAGHETTI CARNONARA

Da DANILLO

ROMA, ITALY

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BRUNELLO TASTING 2009 Vintage in New York

Precious Vines

of

Sangiovese Grosso 

aka Brunello

Montalcino

Near Sant Antimo

Dam, another year has come and gone .. It's hard to beleive another year has already gone by.

Seems just like yesterday the last Benvenuto Bruneelo Tasting at Gotham Hall in New York, happily tasting Montalcino's latest release of the 2008 vintage Brunello's along with Brunello Riserva 2007 and Rosso di Montalcino's of 2011 .. Some really wonderful Brunello last year .. i can remember loving the offerings of; Donatella Cinelli Columbini 2008, Col d'Orcia 2008, Barbi Resierva 2007, and Uccelliera 2008, and Silvio Nardi 2008 ..  

I attended a great Siminar on Brunello conducted by the great Kevin Zraly where we tasted some wonderful current vintage Brunello including the just mention offerings as well as

Il Poggione Riserva 1999 and Col d'Orcia Brunello 2001, both great vintages and now aged quite well.

The seminar conducted by Mr. Zraly was phenominal as usual and when I inquired if Kevin was going to do it again, I was dissapointed to hear he wasn't .. They got someone else whose name I do not recognize .. Hopefully the lady will conduct a fun, informative seminar, but after attending Zraly's last year, I doubt if  very many could match Kevin's wonderful performance. "Cie la Vie."

At the tasting last year, one of my suppliers asked if he the Count Francesco Maroni Cinzano by, as he wanted to give me a personal 1-on-1 tasting of his latest offerings. Of course I said yes, "Do you think I'm a Mad-Man?" Maybe? Well the Count came by the next day with some phenominal Brunello's, including; his 2008 Vintage, Rosso di Montalcino 2010, Col d'Orcia Brunello 2001, and the amazing Col d'Orcia Brunell "Col Vento Riserva" 2004 .. That wine is amazing and one of the best bottles of Brunello I tasted all year. And Poggio Al Vento 2004 was just being released in 2013, it was incrediable .. All the Counts wines are quite wonderful, and he also brought along a nice wine he makes at his property in Chile .. The wine "Erasmo" is a very fine Bordeaux Blend that I quite like, I put on my list, along with The Counts Brunello both 2005 and 2008 vintages which have been selling extremely well and our customers just love them ...

"DON'T TOUCH IT !!! DON'T TOUCH IT !!! " Cried Kevin Zraly, startling some, scarring others at last years Brunello Seminar he conducted at Benvento Brunello 2013 at Gotham Hall in New York ...

You can read more on Mr. Zraly and the 2013 Brunello tasting in my article "Brunello Tripel Header" at Ny-Foodie

JUST CLICK HERE ...

Fattoria di Barbi Table at NY Brunello Tasting 2013

BARBI BRUNELLO "One of My Favorite Brunello Houses"

Daniel Bellino-Zwicke & Count Francesco Maroni Cinzano

Drinking The Count's Famed Brunello

NEW YORK, NY

Poggio AL Vento

Brunello Di Montalcino

Riserva

2004

"one of the Best Brunello's I've ever had, and I've had some Great Ones;

Val d' Cava Madonna 1990, Angelo Sassetti 1990, Barbi Riserva 1995, Poggio Antico 1997

and many more ....

The FOLLOWING Is From The BRUNELLO Di MONTALCINO CONSORZIO Website

Brunello di Montalcino is a visibly limpid, brilliant wine, with a bright garnet colour. It has an intense perfume, persistent, ample and ethereal. One can recognize scents of undergrowth, aromatic wood, berries, light vanilla and jam. 
To the taste the wine has an elegant harmonious body, vigorous and racy, it is dry with a lengthy aromatic persistence.
 

Because of its characteristics, Brunello can be aged for a long time, improving as the years go by. It is not easy to determine exactly for how many years it improves. It depends on the vintage. It varies from a minimum of 10 years to around 30 years, but it can be kept for even longer. Naturally it must be kept in the right way: in a cool cellar, but above all with a constant temperature, in the dark, without noises and smells; the bottles should be laid horizontally.

CLEMENZA & SINATRA 'S SUNDAY SAUCE Recipes

As a boy and young man, Dolly Sinatra would often make Frankie Spaghetti & Meatballs, which Frank loved all his life, from his Mom and at his favorite restaurant “Patsy’s” on West 56^th Street in New York.

    Frank also liked Maccheroni with Sausage & Meatballs, otherwise known as Sunday Sauce or simply “Gravy” with Sausage & Meatballs.

SUNDAY SAUCE alla SINATRA and other great Italian-American Favorites are in SUNDAY SAUCE "When Italian Americans Cook" As with all of Daniel's Italian Cookbooks, Sunday Sauce is filled with tasty recipes couple with stories and facts pertaining to many of Italian America's favorite dishes, like; Mussels Marinar, Pasta Fazool, Italian Wedding Soup, Spaghetti & Meatballs and the centerpiece of the book "Sunday Sauce" aka Gravy ..  And speaking of Sunday Sauce and "Gravy" Mr. Bellino has include some great ones, like; Clemenza's Godfather Sunday Sauce, Momma DiMaggios's Sunday Gravy and Daniel's own families renowned recipe "The Bellino Family Sunday Sauce Gravy" If you love Italian food and the Italian lifestyle, "Don't Miss This One," SUNDAY SAUCE "When Italian-Americans Cook"  .....

DOLLY SINATRA 'S SPAGHETTI & MEATBALLS

LIKE SHE MADE FOR FRANK

RECIPE In "SUNDAY SAUCE"

CARBONE OPENING IN GREENWICH VILLAGE

 

Welcome "Carbone" with No Regrets to Rocco's ...  Yes, this is what I for one am hoping to say after the most anticipated new New York Restaurant "Carbone" has opened and is in operation, which is supposed to be this coming Friday, March 9, 2013  ...  We have already said goodbye to an old friend, Rocco's .. Well, me for one, as I am certain that of all the throngs of followers who are sure to pack into Rocco's from day 1 (Friday 3/913) it is also almost certain that I will amongst the very few, 1% of the total who will pack Carbone and have eaten at its predecessor Rocco's. Yes, I enjoyed eating at Rocco's a number of times over the years. Rocco's was one of just a few Old School Red-Sauce Italian Restaurant left in New York. I dying breed, much loved but going the way of the DoDo Bird. Rocco's was solid, old school Italian New York, decor, food, and service.
    Well the guys who have taken over the old Rocco's space, Chef/Owners Mario Carbone and Rich Torrisi it so happens are the new keepers and reviver's  of the so-called Red-Sauce joints. Restaurants that have become a dying breed and much maligned, it now seems is the hot new thing in Italian eating in New York. First spawned by The Two Frankies, Frank Castronovo and Frank Facanelli .. The two Frankeis were the first to do it back in 2006 by opening a Old School Italian Red Sauce Restaurant in Carroll Gardens Brooklyn. A casual Italian Restaurant that featured Red-Sauce Italian American favorites like; Meatballs, Braciole, and homemade Cavatelli. The restaurant with a nice casual decor, good service, tasty old New York Italian Food favorites at fare prices and the passion of the two Frnakies proved to be a winnining combination and instant hit at Frankies Spuntino which with a few short years gave birth to two more Frankies restaurants in Manhattan's lower East Side and in Greenwich Village.
  Shoot ahead about four years and we have Mario Carbone and Rich Torrisi opening a great little Italian Trattoria that operates as a very-casual sort Italian Deli serving Meatball Parm Sandwiches, fresh Roast Turkey Sandwiches, and Meatball Parm Sandwiches, Soup, and a few pastas by day and a 5 Course Set Menu as a restaurant my night. This little Italian Deli/Trattoria that featured Italian and Italian American Food with a bit of a modern twist and the Carbone-Torrisi touch. And quite a good touch at that. Torrisi was wonderful executed by Torrisi and Carbone and their place Troorisi Italian Specialties was pretty much a well deserved instant success. With this quick and wonderful success of Torrisi Italian Specialty it wasn't long before the boys opened their second restaurant to be called PARM which featured Updated Red-Sauce Italian-American Food. The restaurant Parm was opened right next door to Torrisi. Parm was even more of an instant success than Torrisi Italian Specialty and from day # 1 has been packed day and night every single day, and i do man packed and I do mean every single day. A huge Success!
  Now we come to the unfortunate demise of Rocco's, of which the owner was unable to support a huge jump in his Rent once his old lease was expired. he decided to throw in the towel, and close Rocco's ... A sad day in Greenwich Village, and a sad day for me. But when I heard that Torrisi and Mario Carbone who I had worked with at Del Posto would be opening a new place in the old Rocco's space, my sadness quickly waned. These guys do things right. I really like Torrisi Specialties and Parm and was excited at the prospect of Mario opening a new place around the block from my apartment.
    Funny thing, when you go into this new restaurant that used to be Rocco's, you are most likely to see many dishes that you would have seen at Rocco's. Dishes like Baked Clams, Lobster Fra d'Avlo, Spaghetti or Linguine Vongole, Veal Picatta, Braciole, and such.

 "You’re seeing more protein at the table now, because they can afford it. They’re becoming more American. They’re embracing what it means to be American. They’re like: ‘I’m going to have protein for days. I’m going to show off. We’re going to have meatballs tonight, and they’re huge!’ ” 
         .......    Mario Carbone ...... 

“It’s midcentury, Italian-American fine dining,”  “When you look at the menu at this restaurant,” he said, “it’s going to look very familiar, which is the goal.” 
“The table should be covered with food,” Mr. Carbone said. “If we do this right, you should not be able to see the cloth.”  says Mr. Carbone 

.................................................................................................................................................................

    So yes, we Welcome Carbone. I do for one, and one who has actually eaten at Rocco's numerous times over the years. I loved Rocco's and was sorry to see them go. But they are gone and nothing I can do about that. I can turn my back against Carbone, but knowing Mario and what a fine Chef and restauranteur he is, I'm certainly not going to do that. I will welcome Carbone, both the restaurant and Mario into my neighborhood and I spotted I enjoyed over the years, Rocco's. And I'm looking forward to having many fine meals and wonderful times at Carbone over the years to come. "I'm sure I will."



Daniel Bellino-Zwicke

Donata Venturini Hosts LAMBRUSCO DINNER at DeL POSTO

Joe Bastianich slups Spaghetti wit Mario Batali as Mom Lidia looks on.

Leonardo Locasio of Winebow with Marelisa Allegrini Great Amarone producer) and Daniel Bellino Zwicke, Sommelier.

Butcher at ALBANESE MEAT MARKET on Elizabeth Street












DONATA VENTURINI HOSTED WINE DINNER at DEL POSTO



Monday June 30, 2008. Donata Venturini of the Emilia Romagnan wine estate Baldini Venturini hosted a Lambrusco/ Emilia Romagnan wine dinner at Del Posto in the Meatpacking District of New York last night. The dinner was attended by members of the Wine Press, including Natasha Lardera, Pino Cavallo of Gazettino, Italian Wine Industry people like Leonardo Locasio the founder and proprietor of Winebow, Salvatore Evangelista of Supreme Wines, and Daniel Bellino Zwicke.

The feature of the evening was the wines of Baldini Venturini which were paired along with other wines to a phenomenal 7 course menu created by Del Posto’s Executive Chef Mark Ladner.

The evening started with a cocktail hour of Carpene Malvoltti Prosecco followed by the sit down dinner.

We began the meal with perfect Prosciutto di Parma paired with Venturini’s Malvasia,
Colli di Scandiano e di Canossa 2007. This wine was absolutely extraordinary. Immediately as I brought the wine to my nose I could smell a complex array of aromas led by what smelled like Over-Ripe Pears and Apples. It was phenomenal. In the mouth the wine tasted of a great Sauterne minus the sweetness. This wine is a absolute “Winner,” Unfortunately these wines are not yet available in the U.S. but is sure to be so soon as a few of the Wine Importers present were hot for these wines and practically fighting to see who will be Lucky enough to have them in their Portfolio.

The second course was Aragosta con Salsa Americana (Lobster Salad with Campari Sauce) paired with the Tocai Friuliano,Livio Feluga 2007 which paired nicely with the Lobster. The Tocai exhibited classic Tocai flavors of crisp Apple with hints of Figs and nuts. Very nice from one of Friuli’s top producers Livio Feluga, who in this Wine Guys eyes (nose and mouth) makes the most wonderful Pinot Grigio on the entire market.

Livio Feluga’s Pinot Grigio has a beautiful copper tint in color, with excellent fruit aromas, and wonderful Pear and Kiwi with a tad of savory ness that is absolutely delicious. This wine taste of ripe Pears and Kiwi with a twinge of savory-ness.
Feluga’s Pinot Grigio is perfection when it comes to representing this grape variety to it ultimate peak. I am not one to hardly ever drink Pinot Grigio, but I would never say “No” to the fine wine. It is a joy to drink.
Note: We did not drink Livio Feluga Pinot Grigio at the dinner, but with the mention of the Tocai that we had, I couldn’t pass up the chance to talk about this wonderful wine.

For our “Third Course” Chef Ladner sent us Gargenelli Al Ragu Bognese, which was absolute “Perfection Personified” on a plate. The Bolognese was so wonderful that this guy wish that the portion on the plate was double of what it actually was. Rich and so sublime. It was cruel and a tease to us to eat something so flavorsome, and just have a tiny taste. “Se la Vie.” Lambrusco Rosso, Reggiano, Venturini Baldini 2007 with its invigorating flavors of Sour Cherries and Plum was the perfect foil to the “
Perfect Bolognese.” The wine was refreshing and wonderful and a delight to drink.

Our fourth course, Salsiccia di Foe Gras was quite tasty. The Lambrusco Spumante, Rubino del Cerro, Venturini Baldini 2007 paired with the Foe Gras sausage was an excellent match.

Fifth Course was Beef Tenderloin that melted in the mouth, grass fed from Colorado. Superb, paired with Barolo Damilano.

For desert we were served two courses. The first Dolce was Citus Fantasia (Lime and Grapefruit Gelato) paired with two tasty desert wines; a delisious Marzemino, Colli di Scandiano e di Canossa, Venturini Baldini 2007 and Malvasia, Colli di Scandiano e di Canossa, Venturini Baldini 2007 which was delicate and elegant with lovely Pear and Apple flavors.

We were then served the second desert course of Biscotti Assortiti (Assorted Cookies), paired with 10 Year Tawny Port, Neiport NV.

The dinner, the food, wine, and company were a “Joy.” It was quite a wonderful evening.

Let us point out the fact that in the 1970 their was a “Tons” of awful cheap and cheese Lambrusco dumped on the U.S. which is not real Lambrusco but wine that was created to sell to those with uneducated and unsophisticated palates. There were two or three companies who ahd excellent ad and markdting campaigns geared toward that specific audience. The wine was compared to other awful cheap wines like Boone’s Farm. These people who made these so-called Lambrusco’s did a great job of marketing and selling Millions upon Million’s of bottles of the “Plunk.” They also did a great job of giving real true Lambrusco a Super Big Black Eye and oh-so bad reputation of which was never deserved , just as massed produced Soave and Valpolicella received an undeserved bad naneat the time.

True Lambrusco wonderful to drink. It is a nice refreshing unique alternative to drink now and then as something different. Luckily the Lambrusco Consorzio has done a fine job in recent years to kill this negative outlook of Lambrusco. The producers have done a great job making tasty true and traditional Lambrusco and New Yorkers and other Americans of good-taste and education have been taking to this Lovely wine. “Thank God, Lambrusco is finally getting the good due it deserves,” so has Valpolicella and Soave. These wines are good and pleasant to drink and it is nice to see more Americans discovering and accepting them. Even Loving them. Last year, more Lambrusco was sold then ever in the U.S. Have you tried some yet? Do so.