Katharine Hepburn s Venice Hotel in Summertime

KATHARINE HEPBURN "SUMMERTIME

KATHARINE HEPBURN

At The PENSIONE ACCADEMIA

Filming of The Motion Picture "SUMMERTINE"

STAY at The HOTEL MISS HEPBURN'S CHARACTER STAYED

INFO & RESERVATIONS

"SUMMERTIME"

Starring - KATHARINE HEPBURN

And ROSSANO BRAZZI

Directed by DAVIDE LEAN

Shot on LOCATION - VENICE, ITALY

KATHARINE HEPBURN'S HOTEL

In The MOVIE "SUMMERTIME"

PENSIONE ACCADEMIA - VILLA MARAVEGE

VENICE

The Hotel That KATHERINE HEPBURN stayed in

In The MOVIE "SUMMERTIME"

INFO & RESERVATIONS 

"WELCOME"

CHECK AVAILABILITY

PENSIONE ACCADEMIA - VENICE

"STAY. WHERE KATHERINE HEPBURN STAYED"

SUMMERTIME

RESERVATIONS & BOOKING 

VILLA MARAVEGE

PENSIONE ACCADEMIA

DOSODORO, VENICE

INFO & RESERVATIONS

PENSIONE ACCADEMIA - VILLA

LOCATED on a LOVELY CANAL

DOSODORO - VENICE

HOTEL INFO 

 

PENSIONE ACCADEMIA

VENICE - ITALY 

PENSIONE ACCADEMIA

STAY WHERE "KATHARINE HEPBURN" STAYED

The MOVIE "SUMMERTIME"

CCHECK HOTEL AVAILABILITY

VENICE HOTELS

FLIGHTS & HOTELS ITALY & WORLDWIDE

EXPEDIA.com

ITALIAN FOOD & TRAVELS

ROME VENICE & ???

TRAVEL GUIDE COOKBOOK

VERONA SICILY NAPLES

POSITANO CAPRI

The AMALFI COAST ITALY

AMAZON.com

"SUMMERTIME"

KATHARINE HEPBURN

Trailer - "SUMMERTIME"

VENICE

During the Filming of "SUMMERTIME" Katharine Hepburns character Jane Hudson stayed at the fictitious Pensione Fiorini, which in real life was the Pensione Accademia. The scenes with Jane Hudson (Katharine Hepburn) at the Pensione Fiorni were shot at the real-life (current day) Pensione Accademia Villa Maravege.

During the filming go the movie "SUMMERTIME" directed by David Lean, Miss Hepburn stayed. at 

The HOTEL DANIELI, Venice.

To book a room at The HOTEL DANIELI where KATHERINE HEPBURN Stayed

CLICK HERE !

 

The HOTEL DANIELI

VENICE

HOTEL INFO

The LOBBY

HOTEL DANIELI

One of The WORLD'S Most GLAMOROUS

KATHERINE STAYED at The DANIEL while Filming SUMERTIME

HOTEL DANIELI 

The DANIELI - VENICE

The HOTEL DANIELI

RESERVATIONS & BOOKING

VENICE 

The HOTEL DANIELI

INFO

VENICE HOTELS 

.

Pasta Carbonara American Connection GI

 

SPAGHETTI CARBONARA

"WHAT DID GI's HAVE to DO with IT" ???

FAVORITE ITALIAN COOKBOOKS

PASTA CARBONARA & AMERICAN "GI's" ???

Carbonara is a classic Italian pasta dish from Rome, Italy. It is known for its creamy sauce made from eggs, Pecorino Romano Cheese, cured pork (Guanciale or Pancetta) Black Pepper. "No Cream" !!!  The sauce's silky texture is achieved by tossing hot pasta with the egg mixture and starchy pasta water off the heat, which gently cooks the eggs without scrambling them. 

Pasta Carbonara's origins are strongly linked to American soldiers in Rome during World War II, who introduced bacon and powdered eggs, prompting Italian cooks to create a pasta dish with these ingredients and local cheese and black pepper for a hearty meal, evolving from a "breakfast spaghetti" request into the iconic dish known today. Italian cook Renato Gualandi is sometimes credited with creating an early version using these rationed items for U.S. officers in 1944, although the dish's exact inventor remains debated. 

The WWII Connection

American Rations: U.S. troops brought bacon, cheese, and powdered eggs, which were a novelty and comfort to them.

• Italian Adaptation: Local Italian cooks combined these ingredients with pasta, creating a version of bacon and eggs on spaghetti, sometimes called "spaghetti breakfast".
• Key Ingredients: This fusion led to the creamy sauce of eggs, cheese (like Pecorino Romano), cured pork (substituted for bacon), and black pepper (resembling charcoal dust). 
• Evolution to Modern Carbonara
• After the war, as local ingredients became more available, the recipe was refined using fresh eggs and guanciale (cured pork jowl), becoming the beloved Roman dish we know today.

• While some debate its American influence, most food historians agree the dish emerged in post-WWII Rome, a testament to an Italian-American culinary exchange

SPAGHETTI CARBONARA

EGGS, GUANCIAL, PECORINO, SPAGHETTI

RECIPES

CARBONARA & ROMAN PASTA

RECIPES

In "ITALIAN FOOD & TRAVEL"

TRAVEL GUIDE - COOKBOOK

DANIEL BELLINO ZWICKE

AMAZON.com

PASTA CARBONARA - RECIPE

How to Make Authentic Carbonara

INGREDIENTS:

12 ounces imported Italian Spaghetti, 4 Egg Yolks, 1 cup grated Pecorino Cheese, Black Pepper

The key to Carbonara is the emulsion—creating a creamy sauce using the heat of the pasta rather than direct stovetop heat, which would scramble the eggs. 

Prep the Meat: Sauté cubed guanciale or pancetta in a skillet until the fat renders and the meat is crispy.

Whisk the Sauce: In a separate bowl, whisk together the eggs, grated cheese, and plenty of black pepper.

Cook Pasta: Boil spaghetti in salted water until just al dente. Reserve a cup of the starchy pasta water before draining.

Combine: Toss the hot pasta into the skillet with the pork and rendered fat.

Emulsify: Remove the pan from the heat. Quickly stir in the egg and cheese mixture, adding small splashes of reserved pasta water as needed. The residual heat will cook the eggs into a smooth, glossy sauce. 

SPAGHETTI CARBONARA

Video Recipe

In ITALIAN

SPAGHETTI CARBONARA

VIDEO RECIPE

by VINCENZO "In ENGLISH"

.

Barbacarlo

 

Lino Maga is a legendary figure who dedicated his life to promote the promising hills of Oltrepò Pavese, standing firm against the dominance of intensive agriculture and quantity-driven approaches.

His passing in 2021 marked the end of an era, but his son Giuseppe is committed to preserving his father's rich legacy. We feel privileged to present Lino’s final vintage, a testament to a man who dedicated his everything to both the land and the art of winemaking in Lombardy. 

The Maga family’s winery, established in 1896, honors Lino's uncle Carlo through its name, Barbacarlo, a term derived from the local Pavese dialect. This vineyard is not simply another plot of land; it boasts old vines of over eighty years and is home to Lino’s extraordinary winemaking journey, which included more than 80 harvests. Barbacarlo encompasses 4 hectares of rugged tufa soil situated at 300 meters altitude in Broni, with steep slopes reaching 70%. Lino cherished this vineyard, treating it as a precious ancestral gift, and eschewed synthetic products both in the vineyard and the cellar. While discussions of crus were uncommon in Italy at the time, Lino aspired for Barbacarlo to be recognized as a grand cru site within the Oltrepò Pavese DOC—a recognition that remains pending, contributing to Lino's exclusion from the consortium. 

The cornerstone grape varieties at Barbacarlo—Croatina, Uva Rara, and Vespolina—reflect the rustic and terroir-driven essence of the Oltrepò region. Lino's approach to winemaking was marked by a rebellious spirit, focusing on authenticity rather than conforming to conventional wine standards, allowing the expression of each vintage to shine through. This results in wines that vary tremendously in structure and flavor profiles, with the presence or absence of carbon dioxide and residual sugar altering from year to year. Each bottle tells a unique story—whether it be extraordinary, mediocre (which Lino often chose not to bottle), or the more challenging years like 2014.

Maga's wines are crafted through natural fermentation and the use of indigenous yeasts, with no clarification or filtration involved. Barbacarlo, along with its slightly smaller counterpart Montebuono, is renowned for its remarkable longevity, with some bottles aging gracefully for over 30 years. Lino's generous spirit often led him to conduct breathtaking vertical tastings of his prized wines, tracing back to the 1980s. Fermentation takes place in traditional oak and chestnut vats, which have been carefully preserved over the years. The wines are typically bottled while still “alive”—just at the point where fermentation is dormant.

Barbacarlo's mysteriousness makes it a fascinating choice for any wine enthusiast. 

Barbacarlo is a cult-status, traditional Italian red wine from the Oltrepò Pavese region of Lombardy, made by the family of the late, influential winemaker Lino Maga, now continued by his son Giuseppe, known for natural, low-intervention methods, a blend of Croatina, Uva Rara, and Ughetta grapes, and a unique, sometimes slightly sparkling character from bottling before full fermentation. It's highly age-worthy, deeply flavored with plum, berry, and earthy notes, and revered for its purity and connection to its terroir red wine from the Oltrepò Pavese zone in Lombardy, Italy, produced by the Azienda Agricola Barbacarlo winery, historically run by the late Lino Maga and now his son Giuseppe. The wine is known for its unique character, significant vintage variation, and impressive aging potential.

• Producer: Azienda Agricola Barbacarlo (Lino Maga).
• Region:
• Why It's Special:
• Cult Following: Has a dedicated global following, especially in Japan.

• Natural Purity: A staunchly traditional producer resisting modern additives and bureaucracy, notes MCF Rare Wine.
• Unique Texture: The partial fermentation at bottling creates a natural sparkle, adding vibrancy.
• Terroir-Driven: Captures the specific limestone and spirit of its hillside vineyard

Cotechino with Lentils Italian New Year

COTECHINO & LENTILS For ITALIAN NEW YEARS 

COTECHINO e LENTICCHIE 

LENTILS For GOOD LUCK

ITALIAN NEW YEAR TRADITION

COTECHINO LENTICCHIE

ITALIAN COOKBOOK author DANIEL BELLINO

Wrapping My COTECHINO

PINO'S PRIME MEATS

ITALIAN BUTCHER SHOP

PINO

SUNDAY SAUCE

LASAGNA - MEATBALLS - PASTA

And STORIES of ITALIAN-AMERICAN NEW YORK

by Daniel Bellino Z

AMAZON.com

COTECHINO LENTICCHIE "EXPLAINED"

PINA Makes COTECHINO

With LENTILS

Maps of Italy

ITALY

ITALY 

VINTAGE MAP

 

ITALY

WINE MAP of ITALY

MAP of ITALY

ITALIAN FOOD & TRAVEL

TRAVEL GUIDE - COOKBOOK

ITALY'S FAVORITE RECIPES

TRAVEL INFO - STORIES

AMAZON.com

MAP of EUROPE

Dinner at Babbo with Bellino

 

BABBO

Greenwich Village, New York NY

December 4, 2025

New York, NY

We had an amazing dinner at Babbo last night. Babe, the restaurant created by Mario Batali and Joe Bastianich (mostly Mario). Mario Batali became famous with Babbo, and a show on The Food Network simultaneously. The year was 1998. Anyway, Mario was (still is) a marvellous chef with tons of personality. He gained fame, became a celebrity chef and TV personality. Then he had a fall from grace, lost his TV show, and eventually sold his share in Babbo and other restaurants he owned with Joe Bastianich. After Mario left, Babbo began to slide, and lost much of its cache, which was Mario. Babo has never been the same post Mario.

Mark Ladner worked for Joe B & Mario during the duo's glory days. Mark was the chef of Lupa, and later the Executive Chef of Del Pesto. Mark is very talented, and so when restaurant impresario Stephen Starr bought Babbo and Lupa from Lida and Joe Bastianich, Starr hired Ladner as the executive chef of Babbo. Good move. Mark's food is amazing. Our dinner last night proved that. My cousin Joe made the statement that we had eaten at Babbo many times, and he said "This was our best meal here ever." I tend to agree. The food was amazing, we had some phenomenal wines, and I was with my cousins Joe, Eddie, and Tommy, and our good friend Max. We are all heavily into food and wine, and we are quite knowledgeable and versed on these subjects.

The food was quite wonderful. There were 6 of us, and we ordered more than half of the items on the menu.  We had the 48 Day Minestrone, whatever that means. It was delicious. Everybody at the table loved it. Then for antipasti, we ordered Sweetbreads, Vitello Tunato, salad, and Carne Cruda. 

We had two pasta courses. We ordered ; Tagliatelle with White Truffles, Beef Cheek Ravioli, Cavatelli with Rabbit Ragu, Spaghetti Vongole, and Tagliatelle Bolognese. All of these pasta dishes were amazing. The Truffles were sublimed. The Tagliatelle Bolognese was spectacular, a true Ragu of Bologna, "So Good." I loved it. Everyone, including me loved the Cavatelli with Rabbit Ragu. Really Tasty. And I always have loved eating the Beef Cheek Ravioli. I must say the pasta course was the highlight of the meal. Totally awesome.

We had started the meal with a Pigato, which I picked. Not many people would have ever heard of Pigato, a wine and grape varietal that comes from Liguria. It's a refreshing tasty white wine, and everyone at the table loved it. After the Pigato, my cousin Eddie ordered a magnum bottle of Barolo "Francia" 2001 from Giacomo Conterno, which is considered along with it sibling wine "Monfortino" to be the very best Barolos in the World. The wine was in perfect condition, and we all just loved it.

Our second pasta course came. The famed 100 Layer Lasagna by Chef Mark Ladner. This is becoming the signature dish of the restaurant and Chef Ladner. It's $100 a Pop. Not Cheap, but dammed good. Everybody in our group loved it.

For the main course, we had a T-bone Steak, Veal Chop Marsala, and Swordfish Milanese. The Steak was phenomenal. Loved it. The Veal Marsala was really good as well, but again, "The Steak," seriously good. The Swordfish was OK.

For dessert we had Saffron Zabiglione which was quite good, Panna Cotta (so-so), and Olive Oil Chocolate Cake which was one of the best-tastiest Chocolate Cakes that I've ever had. "So Good." we drank Averna Amaro with our desserts. The meal was phenomenal, and we all had a wonderful time.Thanks Joe. Cousin Joe who bought us all dinner. Not Joe B, he's gone.

And thanks to Chef Mark Ladner, and the whole crew at Babbo. Great job, we really enjoyed.

Thanks,

Daniel Bellino

Me & COUSIN JOE

BABBO

December 4, 2025

Greenwich Village, New York

"Thanks for the Wonderful Dinner Joe"

GIACOMO CONTERNO

BAROLO "FRANCIA" 2002

"One of the Best BAROLOS I've ever had"

CHEF MARK LADNER

BABBO

MARK LADNER'S 100 Layer LASAGNA

VALENTINI TREBBIAN d' ABRUZZO

A LEGENDARY WHITE WINE

ABRUZZO, ITALY

"We Drank this too"

All photos and article by Daniel Bellino Zwicke 

SUNDAY SAUCE

AMERICA'S FAVORITE ITALIAN COOKBOOK

Daniel Bellino Z

AMAZON.com

.