Bellino Tops Tucci Taste BestSeller Books Stanley

BEST SELLING ITALIAN COOKBOOKS 

STANLEY TUCCI 

"TASTE"

AMAZON.com

# 10 BEST SELLER - PASTA COOKBOOKS

AMAZON.com

SUNDAY SAUCE # 23 BEST SELLER in ITALIAN COOKING

BELLINO BEATS OUT TUCCI !!!

BELLINO BEATS OUT TUCCI

BEST SELLING - ITALIAN COOKING - FOOD & WINE

SUNDAY SAUCE

alla BELLINO alla PACINO

BEST SELLER ITALIAN COOKBOOKS

AMAZON.com

READERS LOVE SUNDAY SAUCE 

Sunday Sauce is the Best Selling Italian Cookbook by Best Selling author Daniel Bellino Zwicke.

Daniel says he is quite proud of the fact that he is now ranked higher than famous actor / Italian Food Travel Personality Stanley Tucci. Also he has recently and over the years ranked high than Mario Batali, Lidia Bastianich, and Giada DeLaurentis as a Best Seller of Italian Cookbooks, though all of these authors are quite a bit more famous than Bellino. His star has been steadily rising.

Daniel is one of the America's leading experts of Italian Food & Wine and Culture. He is considered one of the foremost authorities of Italian Wine in New York (thus America as well).

Daniel Bellino is credited with creating "America's 1st Venetian Wine Bar" in 1997. Bellino says that he already knew a number of Italian Wine Producers (estate owners) before he opened Bar Cichetti, but once he opened the place, every Italian Wine Producers who came to town (NYC) wanted to meet him, and he became one of the leading ambassadors and proponents of Italian Wine in America, a fact that all the Italian Wine People (owners) know and appreciate all that Daniel has done for them over the years, Championing their Wines through buying and selling them at his restaurant, and as a leading Wine Director in New York, at such establishments as Barbetta Ristorante (greatest Italian Wine List in America), and Bar Cichetti, as Wine Director, Chef, and managing partner.

Author Daniel Bellino Zwicke

In VERONA, ITALY

During Vinitaly

SUNDAY SAUCE

DANIEL BELLINO ZWICKE

Amazon.com

SUNDAY SAUCE

Daniel Bellino Zwicke

"Come here kid, lem-me show you something. You never know when you're gonna have to cook for 20 guys someday." Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola's The Godfather. It's one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making "Gravy" aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza's Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio's Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. Cook Sinatra's Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE "When Italian-Americans Eat". 

Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza's Brooklyn Mob War Sauce for 20 people someday. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corone Family of Sicily and Brooklyn, New York. 

Recipes in Italian-American New York Author Daniel Bellino Zwicke's Best Selling Cookbook (2 Years Amazon Kindle) SUNDAY SAUCE include; Frank Sinatra Sunday Sauce, Dolly Sinatra's Spaghetti Meatballs, Joe DiMaggio 's mom's Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese's GOODFELLAS - starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian.

Also by BELLINO

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

NAPLES CAPRI AMALFI COAST

ITALY

AMAZON.com

HOTELS WORLDWIDE

BOOKING.com

"TASTE"

TASTE

"My Life Through Food"

Stanley Tucci

"TASTE"

Stanley Tucci grew up in an Italian American family that spent every night around the table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them.​

Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, NY, preparing for and shooting the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last.

Written with nostalgia and Stanley's signature wry humor, Taste is for readers of Bill Buford, Gabrielle Hamilton, and Ruth Reichl--and anyone who knows the power of a home-cooked meal.

FLIGHTS & HOTELS

WORLDWIDE

AMAZON.com

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

AMAZON.com

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."

Calabrian Adventure

 

APE VEGETABLE CART

Tropea, Calabri

The RED ONION of TROPEA

CALABRIA, ITALY

The FOODS of CALABRIA

GOING to ITALY ???

HOTELS & FLIGHTS WORLDWIDE

CALABRIA - AMALFI COAST - VENICE -ROME

HOTELS & FLIGHTS WORLDWIDE

EXPEDIA.com

CALABRIAN NDUJA

Spicy Spreadable Cakabrian Pork Salami

Nduja

CALABRIA

'Nduja (Calabrian: [nˈduːja]) is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, to the Piedmontese salam d'la duja and to the French andouille. It is Calabria's contribution to the many types of Italian salumi, and originates from the area around the small Calabrian town of Spilinga.

'Nduja is made using meat from the trimmings from various meat cuts, fatback, and sundry Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. 

MEMORIES of ITALIAN FOOD

STORIES & RECIPES

AMAZON.com

BESTSELLING ITALIAN COOKBOOKS

COOKING ITALIAN

ITALIAN COOKBOOKS

AMAZON.com

 

Worlds Best Recipe Ragu Bolognese

 

Homemade Tagliatelle Pasta

With Ragu Bolognese

HOW to MAKE TAGLIATELL PASTA

with RAGU BOLOGNESE

RECIPE

The RAGU BOLOGNESE COOKBOOK

The RAUG BOLOGNESE COOKBOOK

The WORLDS BEST RECIPE

For PASTA BOLOGNESE

AMAZON.com

Naples Best PIZZA is in Salerno

 

GERARDO

Manning his PIZZA Oven

L'ARCHETTO PIZZERIA / TRATTORIA

SALERNO

ITALY

L'ARCHETTO PIZZERIA

SALERNO VECCHIO

WATCH GERARDO Make PIZZA

PART 1

PART 2

PIZZAIOLO GERARDO

Part 3

He makes the Best Pizza in all of SALERNO, and Better Pizza than most famous Pizzerias in NAPOLI. I like his Pizza far better than the Pizza I had at Di MATTEO in Naples which I felt was quite soggy in the center as much in the Pizza in Naples is. The pizza in Salerno is made thicher and crunchier, and to me, it's better. I absolutely love thee way Gerardo makes his Pizza at L'Archetto. It's delish.

PIZZA DIVAOLA by GERARDO

"Yumm" !!!

POSITANO

The AMALFI COAST

GUIDE BOOK / COOKBOOK

REGIONAL RECIPES of NAPLES

ISCHIA POSITANO The AMALFI COAST

ITALY

by #DanielBellinoZwicke

Another Shot of GERARDO

L'ARCHETTO

SALERNO

WHAT is SALERNO PIZZA

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Negroni Cocktail Recipe Campari

 

The NEGRONI

    The Negroni? A question? A question to some? Most of America probably. Many so-called sophisticates have been drinking this “The Negroni” quite a bit in the past 4 years or so. The truly sophisticated, worldly folks have known about them far longer. Me? I’ve been drinking this great Italian-Cocktail for some 28 years now. Yes, I’ve been drinking Negroni’s ever since my first at a Bar in la Bella Roma back in the Summer of 1985. Rome, “The Eternal City” is where I had my first, on that marvelous first trip to Bella Italia. I was quite a young man, and that trip was completely magical, discovering real Italian “Italian Food” for the very first time, I had my first true Bolognese, Spaghetti Carbonara, Coda di Vacinara, Bucatini Amatriciana, Gelato, and a true Italian Espresso, “Oh Bliss!” Yes it was. I saw The Sistine Chapel, Michelangelo’s Moses at San Pietro en Vincole (Saint Peter in Chains), I saw the Coliseum, The Roman Forum, The Duomo in Florence, Venice and The Grand Canal, Positano, Capri, Napoli, and so much more. Yes the trip was magical. It was magical hanging out at a Bar in the Piazza Popolo drinking my first Campari, and that first of a thousand Negroni’s, or more. Many American’s are just discovering its charms, “me and the Negroni,” we go way back; in Rome, Venice,  , Positano, Capri, Verona, Bologna, I’ve had Negroni’s all over. And many in New York in restaurants and bars all over Manhattan, and Staten Island where I drink some of the best Negroni’s I’ve ever had, certainly in New York, at my buddy Pat Parotta’s house in Staten Island.

Pat pours an awesome Negroni better than any bartender in the city. He makes them with love and when I go to one of his wonderful little dinner parties, that’s the first thing I have. It’s tradition for us now. Leaving my house in Greenwich Village, I hop on the 1 Train and take it down to the Battery to the Staten Island Ferry Terminal. I hop on the ferry, ride across New York Harbor, passing the gorgeous Lady Liberty (The Statue of Liberty) along the way.  I get off the ferry.

Pat picks me up at the terminal on the Staten Island side. We go to house, and I’m not through the door two minutes and he’s mixing up a nice one. A Negroni that is!

Well 2 that is, one for me, and a Negroni for himself. We drink great Italian Wine at those dinner parties, and some of Pat’s tasty food. But we always start it off with our ritualistic Negroni’s alla Patty “P” and you should too.

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THE NEGRONI Basic Recipe:

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 1 ounce Campari

1 ounce Sweet Vermouth

1 ounce Gin

Ice

Orange

1. Fill a Rocks-Glass or Highball Glass with Ice.

2)  Add Campari, Sweet Vermouth, and Gin.

3) Stir ingredients. Garnish with a piece of Orange Peel or slice of Orange.

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Note: Orsen Wells after discovering the Negroni while writing a screenplay in Rome, wrote in a correspondence back home thathe had discovered a delightful  Italian Cocktail, “The Negroni.” Welles stated, “It is made of Bitter Campari which is good for the liver, and of Gin which is bad. The two balance each other out.”

"NEGRONI" T-SHIRT

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photo Daniel Bellino-Zwicke

THE BELLINO NEGRONI

    For me, this is the Perfect Negroni. The basic Negroni recipe calls for 3 equal parts(1 oz.) each of Camapari, Sweet Vermouth, and Gin in a glass filled with ice, and garnished with an Orange Peel.    For the most perfectly balanced Negroni, I put in slightly less Campari  (3/4 oz.),  ¾ ounce of Gin, a little moreSweet Vermouth with 1 ¼ ounces, over Ice, add  a tiny spalsh of Club Soda and Garnish with a good  size  piece of Orange. Voila! The Perfect Negroni. Enjoy!

THE NEGRONI is Excerpted From Daniel Bellino-Zwicke 's  SUNDAY SAUCE

CLICK HERE !

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READ :  "ITALIAN COCKTAILS in NEW YORK"

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At  theDannyReport.com

"NEGRONI'S Make Me HAPPY" !!!

"NEGRONI LOVER" Tee SHIRT

TEE SHIRT

The NEGRONI Cocktail

Framed FINE ART PRINT

ROLEX GMT MASTER

At AMAZON.com

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