POSITANO AMALFI COOKBOOK TRAVEL / Bestseller List

POSITANO The AMALFI COAST COOKBOOK

 

TRAVEL GUIDE

 

Daniel Bellino Zwicke

 

Has made the BESTSELLER LIST Travel Books on only it's 2nd day on the 

market. Not bad? 

 

Positano The Amalfi Coast Cookbook / Travel Guide is the 1st Book of its kind,

being not only a Travel Guide, but a Cookbook / Travel Guide with delightful stories

by the author Daniel Bellino Zwicke of his 30 plus years of Adventures in Naples, on Capri,

Positano, and all over the Amalfi Coast of Southern Italy, including his adventures with 

Vincenzo Manzo on his beautiful Lemon Farm "Villa Maria" in the lesser known coastal town of Minori, just below Ravello and two towns south of the coast's namesake town of Amalfi.

 

Daniel has spent time swimming and lounging around the islands of Capri, Ischia, and Procida,

on vineyards on the slopes of Mount Vesuvius, Benevento, and Ischia. He has cooked dinners with his cousins who live and own a Fresh Mozzarella Factory outside of Salerno, climbed the Path of The Gods and paved the way for many of his friends and relatives who have followed him on his behest after his very first trip, way back in the Summer of 1985. And now Daniel will take you along a journey as well. If you so desire, and read this delightful book on Positano and the Amalfi Coast of Southern Italy.

 

The book is filled with stories and a wealth of information of Naples, Capri, and the whole of the Amalfi Coast, including its most dazzling Gen "Positano"  ... He will tell you the how to Get There, How to Get Around once you're there, What to Do, Where to Eat, and where to Stay (Best Hotels). And if that wasn't enough, and don't you think it would be? Daniel has filled the book with his cache of Secret RECIPES of Naples, Positano, and the Amalfi Coast. Recipes that he has culled in Napoli, on the islands, and all along the coast from friends, relatives, and obliging cooks on Ischia (Braised Rabbit), in Positano (Spaghetti Vongole), Cetara, Salerno, Sorrento, and every nook and cranny on the Amalfi Coast and further afield in the towns of Benevento, Avellino, and Tramonti.

 

Yes, Daniel has comprised quite a wonderful book, filled with his 35 years of knowledge of this one of Italy's most beloved locals. You'll not find a better collection of Amalfi Coast and

Neapolitan Recipes, Daniel's unique stories, nor his repertoire of facts and tidbits acquired over all these years. Positano The Amalfi Coast Cookbook and Travel Guide, "all we can say is that if you're planning a trip to Positano, Capri, Naples, or Amalfi, this book is an absolute must. And even if you're not, the book is a great read for those into Armchair Travel.

 

Basta! 

 

 

 

 

POSITANO

 

The AMALFI COAST COOKBOOK

 

TRAVEL GUIDE

AMAZON.com

"GET IT" !

Positano

POSITANO

.

Cetara Amalfi Coast Fishermen - Recipes

CETARA

CETARA

The AMALFI COAST, ITALY

Cetara

CETARA PUNTO e PASTA

 

Corso Garibaldi 14, Cetara

 

tel + 39 089 261109

 

 

Want a real Amalfi Coast eating experience in the kind of cute little family run

restaurant? Go to Cetara, one of the last authentic fishing villages left on the Amalfi Coast

where the local fishermen catch fresh fish everyday, and the local specialties are Alici (anchovies) 

and Tuna.  Look for the cute little trattoria "Cetara Punto e Pasta" and if you're lucky, you'll get a table. Then sit in for what will be one of your best meals and experiences of your entire Amalfi Coast trip.

 

As I said they specialize in Alici here, so I suggest you get a couple dishes or more made with Alici, they are absplutely wonderful. Maybe start out with the Crostini that are topped with a bit of fresh Ricotta and topped with a fresh filet of Alici, "Yum." My favorite are the Alici Fritti. The Alici are lightly battered and perfectly fried. They are amazing. 

 

They have all sorts of wonderful fish and as the name says, pasta dishes as well. Try some Octopus (Polpo), and the Spaghetti Frutta di Mare with mixed seafood of Mussels, Shrimps, and Clams is outstanding. They are quite well known for their homemade Ravioli stuffed with ricotta and anchovies, in a light tomato sauce.

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RAVIOLI w/ RICOTTA e ALICI

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Le Menu

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PASTA w/ ALICI

RECIPE

 

 

Bill of Fare

 

Cetara Punto e Pasta

 

 

 

POSITANO is COMING !

 

READ ABOUT CETARA - POSITANO

 

NAPLES & The AMALFI COAST

 

POSITANO - AMALFI COAST COOKBOOK 

 

TRAVEL GUIDE

 

RECIPE

November 28, 2020

 

by Daniel Bellino Zwicke

 

"The BEST THING in 2020"

AMAZON.com

 

 

The Fishing Fleet of Cetara

 

 

 

SPAGHETTI FRUTTA di MARE

At CETARA PINTO PASTA

RECIPE

INSALTA di POLPO

RECIPE Octopus Salad

At CETARA PUNTO e PASTA

CETARA, ITALY

A few Dishes at CETARA PUNTO PASTA CETARA, ITALY

SEAFOOD RECIPES

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The FEAST of The 7 FISH

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ITALIAN CHRISTMAS

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SEAFOOD RECIPES

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AMAZON.com

I bought some dry Oregano and a bottle of FALANGHINA Here

2018

FISHERMEN Mending their NETS

CETARA

The AMALFI COAST

"READ ABOUT IT"

In  POSITANO The AMALFI COAST COOKBOOK / Travel Guide

On AMAZON.com

New York Oldest Restaurants NYC

DELMONICO'S  

 

494 PEARL STREET NEW YORK

 

 

 

 

NEW YORK 'S OLDEST RESTAURANTS

 

DELMONICO'S

 

KEEN'S STEAK HOUSE

 

DELMONICO'S

 

SINCE 1885

 

NY NY

.

 

The LINCOLN ROOM

 

KEEN'S

KEEN'S STEAK HOUSE

 

NEW YORK

 

 

HOW to COOK The PERFECT STEAK ?

 

The RECIPE is in SUNDAY SAUCE

AMAZON.com

BAR CICHETTI - Cameron Diaz - Marisa Tomei

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BAR CICHETTI

The FIRST EVER Venetian Wine Bar in America

Created by Daniel Bellino Zwicke

Chef / Wine Director / Managing Partner

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Author Daniel Bellino-Zwicke on INSTAGRAM

Some of Daniel's Old Photos of BAR CICHETTI Shows Daniel

with GOOD FRIENDS ; Matt Dillon, John Lurie, Frankie Rayder,

Raoul Marti, and ...

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Frankie Rayder

SPORTS ILLUSTRATED

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Daniel Bellino Zwicke

with Victoria Secrets Model Frankie Rayder

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Recipes From My Sicilian Nonna

Daniel Bellino Zwicke

AMAZON.com

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Daniel with Friends Raoul Marti and Matt Dillon

at Bar Cichetti 1999

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Daniel and Family

THE BELLINO 'S

Uncle Tony, Cousin Tony Aunt Fran, Daniel, Debbie, Aunt Wanda,

Aunt Helen, and cousins .. BAR CICHETTI 1998

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MICHAEL STIPE & REM Band MEMBERS

At BAR CICHETTI 

1998

GREENWICH VILLAGE NEW YORK

NOT Losing Their Religion

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Author Daniel Bellino Zwicke and Cameron Diaz

at Bar Cichetti

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Marisa Tomei was a Regular along with Friends Fischer Stevens

and Rosie Perez , Severio Guerra, John Lurie, Ed Harris, and Debbie Mazur

 

Ed HARRIS was Seen Eating at BAR CICHETTI

during the Filming of POLLOCK

 

The 1st time ED HARRIS ate at BARICHETTI

When he was fisnished with his dinner and leaving the restaurant, 

Ed came over to me thank me and said that he really enjoyed the meal.

"Thanks Ed"

 

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ROSIE PEREZ Spotted at BAR CICHETTI

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SUNDAY SAUCE

by Daniel Bellino Zwicke

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Chef Daniel Bellino Zwicke and  friends Debi Mazur & Saverio Guerra

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Daniel Bellino Zwicke in Instagram

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MARISA TOMEI and ROBERT DOWNEY JR.

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FRANKIE RAYDER 

SPORTS ILLUSTRATED

POSITANO

The AMALFI COAST

AMAZON.com

  .

ANNABELLA SCIORRA

FISCHER STEVENS

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Marisa Tomei and Fischer Stevens

WINE BARS of VENICE

     

Ronzoni Sono Buoni Macheroni Pasta

RONZONI

MEZZE RIGATONI

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"Ronzoni Sono Buoni," if you are Italian and grew up in the New York area in the great decades of the 1960's and or 70s you know the slogan. We Italians do love our pasta, we're weened on it! Pasta is the main staple of our diet. Many are fanatical about and love it so, they insist on having it several times a week. I'm one. Pasta, can be covered in a wide variety of sauces,  in some soups like; Pasta Fagoli (Pasta Fazool), in Minestrone's, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit of butter and Parmigiano when we were just toddlers  and every so often I have to pick up a box of Ronzoni Pastina, as I love and crave it still, and of late as with many my age, you start craving things you loved as a child, thus my stints with PASTINA ."Ronzoni Sono Buoni," it means, Ronzoni is So Good, and that it is. This brand of  Pasta, born in New York City at the turn of the 20th Century has been a mainstay of not only Italian-Americans of the East Coast but, for all. For years before the surge of many a imported pasta product in the U.S., Ronzoni, was not the only game in town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni dominated the market and though I don't have stats, I would wage to say that 85 to 90 % of all commercial pasta sold in the New York, New Jersey, and Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other Ronzoni pastas I ate over the years, starting with Pastina as a toddler  and moving to Spaghetti with Tomato Sauce or Meatballs, Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back memories of my mother who loved them. We had them often, along with Lasagna made with Ronzoni Lasagana. You don't see Stuffed Shells around that much any more, they used to be on many a restaurant and even more home menus. There popularity has waned, but every once and a while I'll pick up a box of Ronzoni large shells, just for the purpose of bringing back those memories of mom making them and me loving them as  a child. I'll make a batch of tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and Parmigiano, bake them in tomato sauce, and "Voila" Stuffed Shells of days gone by. I do the same with a Pastina as I still love the dish so, dressed with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid again!” Yum, delicious little pleasure you can whip up in minutes and bring back visions of your youth. All with some butter, Parmigiano and a box of Ronzoni Pastina. That's Ronzoni, every bit a part of my life and youth as a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it's so good!”

SPAGHETTI

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SEGRETO ITALIANO

SECRET ITALIAN RECIPES

SALSA SEGRETO

FAMOUS PASTA SAUCE

RECCIPE

Of GINO'S

NEW YORK


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Positano Amalfi Coast TravelGuide Cookbook Recipes

"IT'S ALMOST HERE" !!!

POSITANO

The AMALFI COAST COOKBOOK - TRAVEL GUIDE

COMING November 28th 2020

"The BEST THING to HAPPEN in 2020"

AMAZON.com

Yes boys and girls, Ladies & Gentlemen, it's almost here. Positano The Amalfi Coast Cookbook / Travel Guide is coming. It will be available on Amazon.com on Novemeber 28, 2020, "The Best Thing to Happen in 2020," so the saying goes. The book is like no other ever written on Positano, Capri, Naples, and the Amalfi Coast. Anyone who gets it, will see that it's one of the best Italian Cookbooks ever published on the specific region and cuisines of Naples and the Amalfi Coast. There are lots of great recipes that I have collected and developed over a 35 year period of going to the beautiful island of Capri, Positano, Napoli, and the Amalfi Coast of Southern Italy, which most people have just recently discovered in the past 15 years or so, I made my first of many wonderful trips way back in the Summer of 1985. I've been going ever since, and have stayed in and explored almost every inch of this one of the World's most beautiful areas, and in particular, the food, the people, and the natural beauty of the Amalfi Coast, the surround area and islands.

Yes I have a wealth of knowledge that you will not get and most other cookbooks or travel guides of the area. Did you say travel guide you say? Yes, this book is like no other ever written on the Amalfi Coast in that is a cookbook and travel guide, with true stories of Naples, Capri, and the Amalfi Coast written by me. Why both a cookbook slash travel guide. Well, I love cooking and I love travel, and I am, if I must say so myself, well versed on both. I worked in the restaurant and wine business in New York for more than 30 years, cooking for 10 years, and then as a wine director specializing in Italian Wine. I got to know and become friendly with hundreds of Italian people who make wine and own wine estates all over Italy. Yes my knowledge of wine, food, cooking, writing Italian Cookbooks, and Italy and World Travel are quite extensive, and I bring this experience to you within the front and back cover of this book, Positano - The Amalfi Coast Cookbook / Travel Guide.

This book first started out as a travel guide of Positano and the Amalfi Coast with Naples and Capri. Yes a travel guide, with essays as well as having 30 or so recipes of the best loved most popular dishes of Naples and the Amalfi Coast. Somehow as books often do, it morphed into something else. It became more of a cookbook than a travel guide, but never-the-less, a travel guide as well, not only in the traditional travel guide sense of chapters on specific places, and info on the best hotels, and restaurants in Naples, on the islands, and all around the coast. So, info in the traditional sense, but a great deal of wonderful info and little known secrets translated in the stories I tell of my frequent trips and all the eating, chatting, maneuvering around and all sorts of little tidbits for you to divulge.

There's no pictures you say. Yes this is true, no pictures other than the beautiful cover ("I think so"). No I don't do pictures in my books but stories that people seem to like quite a bit, "my storytelling of food, experiences, travels, and what-not." If you want pictures though, you are in luck. I've created a companion website to this book, Positano-Amalfi-Coast,com, and it has all the gorgeous pictures of Positano, Naples, Capri, and the whole of the Amalfi Coast that you could ever want, they're on my website, so use it in conjunction with this book.

Why the recipes. I love food, especially Italian Food, my specialty, and I love the food of this area, and I want to tell you something. The reason for all the wonderful recipes that I've amassed over the years, through having so many meals at wonderful restaurants, trattorias, and pizzerias in Naples and all around the coast, talking to the cooks and chefs, going home and re-creating these dishes, and writing up recipes on how to make them, and jotting everything down. It's been a 35 year journey. I want you to read the book and pick out the dishes you love, maybe you had a certain dishes at a special little trattoria where you had a most memorable time, and now that you're home and you miss being on the Amalfi Coast, you want to learn how to make that special dish and cook it at home for friends, family, and loved ones. It's a way to relive all those wonderful memories of Capri, Positano, the Amalfi Coast, no matter where you stayed or went, this book will help you relive all those wonderful times, as well as help you plan future trips whether you been there before, or this will be your first time, we are here to help and inspire you to have the Dream Vacation of your life. This is my hope.

Daniel Bellino Zwicke