Drinking a Perfect BAROLO

. . .

THREE GREAT BAROLO PRODUCERS

ELIO GRASSO , CAVALLOTTO , and ANDREA OBERTO

I had another tasty Barolo last night. Just one of so many hundreds over the years. Yes another tasty Barolo, I just love it. The Barolo in question was a bottle of BAROLO ANDREA OBERTO 2012.. All I can say is that I just sat back and enjoyed this wine after work one night with my friend Peter Mosconi. It was Peter's and he brought it to the table. I took a sip and wow, I was flabbergasted, this wine was absolutely awesome.  Drinking Barolo is always a special treat, and this time proved to be one of those extra specail ones, for sometimes the experience is good, at other time disappointing, and as with this night and this particular Barolo, the Andrea Oberto Vintage 2012, everything was just great, and just about as good as it gets, the Barolo was absolutely perfect and as I told Peter, you can buy a much more expensive Barolo, like one from Giaccomo Conterno or one of the Mascarello's, or similar high-priced Barolo and now matter if you spent $300 or $500 or whatever price you paid, it wouldn't matter, the Barolo could not be better than the one we were drinking tonight (Monday June 26, 2017) at Monte's Trattoria, there could be no Barolo better than this, for this particular Barolo (Andrea Oberto Barolo 2012) was absolutely perfect. It was a Text Book Barolo and perfectly in balance which says it all. It was full of flavor, the classic Barolo flavors, like ; Cherry Fruit flavors with some nice full Dark Chocolate notes, a twinge of Tar, Truffles, and Violets. This Barolo had the right amount of weight to it, with correct acid, tannin, and everything you expect from a great Barolo, it was all there. Well I don't want to go on and on on this that and everything, but quite simply the wine was I must say again, perfect and as good as it gets, and was purely a Joy to Drink.   

The MORAL of This Story is ; PERFECT BAROLO need Not Cost an ARM & a LEG !

BASTA !!!

  .

BAROLO

ANDREA OBERTO

2012

La MORRA

FABIO OBERTO and His DAD ANREA OBERTO

Enjoying some of their Fine BAROLO ...

  .

.

SUNDAY SAUCE

When Italian-Americans Cook

. .



.

AL PACINO 'S SPAGHETTI AGLIO OLIO

AL PACINO

 and AGLIO OLIO

  

"SPAGHETTI THAT IS" !!!

SPAGHETTI AGLIO OLIO

alla AL

AL PACINO & AGLIO OLIO

 

Al Pacino and Aglio Olio you ask? What about it? Well it’s just that Spaghetti Aglio Olio always reminds me of that great fellow New Yorker Sicilian American, the one-and-only Al Pacino from da Bronx. It’s not a big deal, just a wonderful little memory for me. When I was the Wine Director at the famed Barbetta Restorante on Restaurant Row in New York’s Theater District (where Al often performs on stage), Al Pacino used to come and eat there every now and then. He never wanted anything to fancy, but something that just about all true blooded Italian-American wants, and that dish is Spaghetti Aglio Olio, plain and simple, yet it’s in our blood. That’s what Al wanted and that’s what we gave him, and Al loved it and you will too.

Recipe Excerpted

from

Grandma Bellino's Cookbook

 

RECIPE

 Spaghetti Aglio Olio

 the Way AL Likes It !!!

 "Al Pacino That Is"

 

 

 

Recipe Excerpted From Daniel Bellino's Grandma Bellino's Italian Cookbook

Note : Note, the recipe for Spaghetti Aglio Olio as Al Pacino likes it and as it's written in Daniel Bellino's Grandma Bellino's Cookbook, encompasses Two-Recipes-In-One .. You have the Recipe for Spaghetti w/ Garlic Oil & Anchovies, and to make Spaghetti Aglio Olio the way AL Likes It, is by making this recipe, but ommitting the ANchovies to end up with Spaghetti Aglio Olio, just the way the Great Al Pacino likes it. Mangia Bene!

INGREDIENTS :

¼ cup best quality Italian Olive Oil

6 cloves of Garlic, peeled and minced

½ teaspoon Red Pepper Flakes

6 Anchovy Filets minced fine

1 pound imported Italian Spaghetti

¼ cup Italian Parsley

Put a large pot with 4 quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.

Place Olive Oil and Anchovies in a large frying pan and cook on medium heat for 2 minutes.

Add garlic and cook on medium heat for 2 minutes. Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.

Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package. Two minutes before the cooking time on package start testing the doneness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.

Once the past is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.

Add spaghetti back to the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic anchovy sauce and the reserved pasta water over the spaghetti with half the chopped Parsley and mix well.

Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.

The GODFATHER

Micahel Corleone (Al Pacino), Captain McCloskey (Sterling Hayden),

and Sollozzo (Al Lettieri)

"GET THE VEAL. IT'S THE BEST in THE CITY"

  

MICHAEL NEVER ATE HIS SPAGHETTI AGLIO OLIO

BUT SOLLOZZO GOT HIS

MICHAEL GETS HIS REVENGE

  

GET THIS RECIPE AND MUCH MORE

in

GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

by Daniel Bellino "Z"

GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPE FROM MY SICILIAN NONNA

by DANIEL BELLINO "Z" 

ONE LEAST PICTURE of AL

Al Pacino

as 

Bobby Deerfield

1977

DAM he was a HANDSOME DEVIL

ALSO by DANIEL

His # 1 BEST SELLING

SUNDAY SAUCE

WHEN ITALIAN - AMERICANS COOK

.

.

Italian Wine Friends

DANIEL BELLINO ZWICKE

 

ITALIAN FOOD & WINE GUY With FRIENDS

 

 

 

L to R :  SEBASTIANO ROSA : Winemaker SASSICAIA

 

Author DANIEL BELLINO ZWICKE

 

and

 

GIOVANNI FOLNARI  of  NOZZOLE

 

at TRE BICCHIERI in NEW YORK

 

 

 

MARCHESE FERDINANDO FRESCOBALDI

 

with DANIEL BELLINO-ZWICKE

 

BRUNELLO TASTING  NEW YORK

 

 

 

 

SUNDAY SAUCE

by Daniel Bellino Zwicke

AMAZON.com

Marchese Piero Antinori with Author Daniel Bellino-Zwicke

 

ANTINORI TASTING in NEW YORK 2006

 

 

 

SEBASTIANO ROSA : Winemaker of SASSICAIA

 

with DANIEL BELLINO ZWICKE

 

WINE SPECTATOR GRANDE TASTING NEW YORK

2005

 

 

 

The KING of BARBARESCO

 

ITALO STUPINO

 

with DANIEL BELLINO ZWICKE

 

WINEBOW PORTFOLIO TASTING NEW YORK

 

 

 

Leonardo Locasio CEO Winebow

 

MARILISA ALLEGRINI : ALLEGRINI WINES

 

Author DANIEL BELLINO-ZWICKE

 

 

CONTI GIUSEPPE TASCA

 

TASCA WINE,  SICILY

and

DANIEL BELLINO ZWICKE

 

 

 

MARCHESE 'S FRESCOBALDI

 

Lamberto & Father Leonardo

 

with ITALIAN WINE GUY DANIEL BELLINO ZWICKE

ANGELO GAJA

 

WINE SPECTATOR GRANDE TASTING

 

NEW YORK

 

photo Copyright Daniel Bellino-Zwicke

 

 

Daniel Bellino-Zwicke

with

Conti Francesco Maruni Cinzano

New York

 

Count Cinzano gives Wine Director Daniel Bellino Zwicke a Tasting of all His

latest Vintage Wines: Col d'Orcia Brunello, Brunello Riserva, Rosso Di Montalcino, 

Moscadello di Montalcino, and ERASMO, from Francesco's Property in CHILE

 

Daniel said, "the Wines are Phenomenal ! Francesco always has some great older Vintages 

in His Col d'Orcia Cellars in Montalcino, including the awesome 1997 Vintage Brunello, which we just tasted, and I bought 3 6-Packs from Francesco. Love it!"

 

 

 

Daniel Bellino Z with Friend

CAVALIERE LUIGI CAPPELLINI

owner of CASTELLO VERRAZZANO

Greve in Chianti

 

Cavaliere Luigi Cappellini was visiting with his Pal Daniel

(Wine Director of DeGREZIA RISTORANTE)

Where LUIGI Gave Daniel a PRIVATE TASTINGS

of The Latest Vintages of LUIGI'S Famed CHIANTI

 

Daniel Said, "The Wines are Oustanding." and His

favorite of all The CHIANTI

 

Daniel also said that Luigi's property of

CASTELLO VERRAZZANO is The Chianti Regions

most Beautiful Estate with Historic Cellars and The Most Beautiful grounds.

 

You Can Visit Verrazzano and take a Wonderful Tour of The Cellars

followed by a Wonderful Lunch in the Castle with Verrazzano Chianti

their Home-Made WILD BOAR SALAMI and More

 

 

 

Barone Ricasoli

 

His Great Great Grand Father Invented CHIANTI

at CASTELLO BROLIO

 

150 Years Ago

 

photo by DANIEL BELLINO ZWICKE

 

 

 

M. GRASSO

 

Martin Scott Portfolio Tasting

 

Lincoln Center

 

NEW YORK

 

 

 

 

 

BOOKS by DANIEL BELLINO-ZWICKE .. Click Here !!!

 

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

And RECIPES

AMAZON.com

 

Gino Sorbillo Pizza Open New York

Zia Esterina Sorbillo Pizza,  112 Mulberry Street, Little Italy, New York

Pizzaiolo Ernesto Making My Pizza

My Pizza

SALAME

This is the much larger Gino Sorbillo Pizzeria 334 Bowery that is

expected to open soon.

GINO SORBILLO (L) and ????

SUNDAY SAUCE

.

MANGIA ITALIANO

COMING SOON !!!

,

,

Winebow Italian Wines New York

 

ITALY'S GREATEST DESSERT WINES

by Fausto Maculan

VENETO

Princess 's of The VENETO

Ms Maculan with Nadia Zenato

of Maculan & Zenato Wines

ZENATO AMARONE CLASSICO

della VALPOLICELLA

"ONE of THE BEST" !!!

The KING of BARBARESCO Itilo Stupino of Castelo di Neive

with author Daniel Bellino-Zwicke

at Winebow Fall Portfolio Tasting 2016

BELLINO & STUPINO

Winemaker with Writer

M. FIORI

of PODERE SCALETTE

with IL CARBIONAIONE & CHIANTI

from the Family Estate

SUNDAY SAUCE

by Daniel Bellino "Z"

.

.

Norma Gastronomia Siciliani New York

Behind the Bar at NORMA GASTRONOMIA Sicilian Trattoria / Pizzeria

Espresso Machine, Berkel Meat Slicer, and Pizza Oven

Norma Gastronomia Siciliani is without question one of the best restaurants serving Sicilian Food in New York ... There aren't many, and Norma is not only among the best, it amy very well be the best .. These great feelings start the minute you walk through the door and you're greeted by the affable owner / chef Salvatore who is an absolute gem .. His Sicilian dishes featuring Arancini (Rice Balls), Caponata, Sicilian Pizza & Pasta, Grilled Octopus and Stuffed Artichokes are as good as it gets .. My friends Carolina and Silvio narrowed it down what we would eat with the help and suggestions of Chef Salvatore .. When are antipasti of Carciofi Ripieno, Arancini con Ragu, Caponata, and Arancini Norma arrived with some tasty Focaccia I could tell just be looking at the food that it would be just perfect .. My eyes did not deceive me, and we were all quite pleased with the tastiness and authenticity of the dishes. We ordered a bottle of Cerasuolo di Vittoria / Gulfi 2015, and we were quite happy campers. The wine was excellent and went well with all our dishes. For our second course we ordered Timballo di Anelletti, Lasagna, and Pasta con Sarde. All of these dishes were wonderful as well.

Our gracious host Salvatore, besides sending us a complimentary bowl of Eggplant Caponata, also sent us 3 tasty little Cannoli for dessert.

We all thoroughly enjoyed our lunch at Norma. This cute little Sicilian Trattoria contains all 3 primary elements needed to make a great restaurant that it's customers will fall in love with. The place should have a nice warm / pleasing ambiance that invites you. Needless to say, but it must be said, the food has to be very good, and you should be treated with warm friendly attentive service from the staff. Norma Gastronomia on 3rd Avenue in the Murray Hill section of Manhattan provides all three, and in spades. It is a wonderful litle Sicilian restaurant that I wish very well, as I'm hoping to be going there for years to come, and you will too. It's that kind of place. Basta.

Daniel Bellino Zwicke

Our tasty ANTIPASTI MISTI at NORMA

Arancini Ragu, Cariofi Ripieno, Caponata, Arancini Norma

Our WINE

GULFI

CERASUOLO di VITTORIA 2015

30% FRAPATTO 70% NERO D'AVOLA

SICILIAN GRAPES

The wine was absolutely perfect with our lunch ...

Timballo di Pasta con Sarde

at NORMA GASTRONOMIA SICILIANI

New York, NY

Owner / Chef SALVATORE

with Me Carolina & Silvio

Tuesday, May 2, 2017

A beautiful day in New York with friends.

Grandma Bellino's Italian Cookbook

RECIPES FROM MY SICILIAN NONNA

by Daniel Bellino "Z"

.

.

Arianna Occhipinti Sicilian Wine

 

Arianna Occhipinti

at her vineyard in Vittoria

FRAPPATTO

OCCHIPINTI

Arianna Occhipinti is a young producer Sicilian calling itself "natural", a girl with clear ideas who knew how to shine within a few years thanks to a production with a defining style certainly different from the vast majority of Sicilian wines, and this does not just because its wines fall into the ranks of the natural so-called , the wines are the opposite of what you can imagine thinking of Sicilian and southern wines in general , often marmellatosi, iperfruttati, slow and heavy. Arianna produces its wines from grapes grown following the dictates of ' biodynamic agriculture , its wines fall, in fact, in the selection of wines Triple A , vinification occurs without the temperature control and with only native yeasts, everything ago is that the its wines are certainly more healthy as it does not contain residues of chemical poisons and moreover, each vintage but even every bottle is not identical to the other because the natural wine is anything but certified to a standard, it certainly can happen to be dealing with a volatile wire, but it is easy to postpone when you think you're drinking something unconventional and inevitably unique.

The vines cultivated by Arianna Occhipinti are Frappato which produces purity of the wines, coupled with Nero d'Avola red instead born SP68, the Albanello and Muscat that together give life instead to white SP68. From the vineyards of Nero d'Avola was born Siccagno, unique interpretation , diametrically different from the usual undergone by the most famous Sicilian grape. Siccagno is a red wine of great elegance, freshness and extraordinary drinkability. Ruby red color concentrated but not impenetrable, expresses aromas of blackberries and other fruits blacks, vegetal notes and undergrowth. It needs a little time to indulge, he does it on the Mediterranean notes, balsamic hints of eucalyptus, refined, warm, wide mining, driven by a vital freshness and a fine tannin, the finish is in perfect balance, long finish. Aged for 18 months in barrels of oak.

.

.

Arianna gets her hands dirty .. In a most Delightful way !!!

93

93 pts.Robert Parker’s The Wine Advocate: August, 2016Arianna Occhipinti has outdone herself with the 2014 Il Frappato. This is a wine of character and personality. It flaunts those slightly rustic edges with charm and confidence. The bouquet opens to ripe blueberry, raspberry and dried cassis. The quality of fruit shows good integrity and balance. You don’t notice any of the raw or unclean smells you sometimes get with wines made in such a natural and non-interventionist approach. The nose is pristine. In the mouth, Il Frappato delivers vibrant acidity and snappy fruit flavors. More than any other wine, this vintage and this producer can claim to have produced something close to a Pinot Nero with an all-Sicilian soul.

91

91 pts.Wine Enthusiast: August, 2016This earthy red opens with funky but appealing aromas of tilled soil, crushed black olive and ripe berry. The juicy, medium-bodied palate provides crunchy tart red cherry, succulent raspberry, ground pepper, energizing mineral and a gamey note. Ripe tannins and bright acidity provide the framework.

90

90+ pts.Vinous: December, 2016Dark ruby-red. Perfumed aromas and flavors of candied violet, red currant, aromatic herbs and orange peel. Finishes very long and floral, and richer and deeper than the SP68 Rosso, but with its same prickly palate sensation. I normally love this wine and find it is Occhipinti’s best wine, and in fact a second bottle was much deeper and richer, so my score is an average of the two single scores.

.

.

 

OCCHIPINTI SP68

70% Frappato / 30% Nero'd Avola

       

Learn How to Cook Sicilian

with Daniel Bellino's

GRANDMA BELLINO'S ITALIAN COOKBOOK

"Recipes From My SICLIAN GRANDMOTHER"

AVAILABLE on AMAZON

RECIPES

CAPONATA

TIMBALLO

PASTA con SARDE

RAGU SICILIANA

and more ...

.

.