Tuesday, October 31, 2017

King of Barbaresco



Author Daniel Bellino-Zwicke (R)
with
ITALO STUPINO  
"The KING of SANTA STEFANO"
BARBARESCO
at
WINEBOW PORTFOLIO TASTING 2014
New York, NY




CASTELLO di NEIVE BARBARESCO 
From ITALO STUPINO


I drank through and tasted all of Italo's phenomenal Barbarescos as well as his; Dolcetto d' Alba Basarin 2011,
Pinot Noir 2012, and Barbaresco Santa Stefano 2006 & 2009 ... Italo is The King of Santa Stefano .. He has the only vineyard. He used to sell fruit to Bruno Giacosa, but the contract is up and Italo will be the only one in the World making Barbaresco Santa Stefano from now on. We drank the base Barbaresco Castello del Neive 2010 and the Barbaresco Santa Stefano 2009, both awesome, but the Santa Stefano had a slight edge of awesomeness. But not by much, both are great wines, perfectly balanced with fine fruit, and perfect examples of what a great Barbaresco should be. They are Textbook. It was great to see Italo again. He is the man! I just love that guy, and would rather drink his Barbaresco over anyone else's. ANd this of course includes Angelo Gaja, who makes some great Barbaresco, but the prices are through the roof, and dollar for dollar I'd put Italo's up against Gaja's any-day-of-the week .. You can't do any better ... Although I must say, I really enjoyed Anjelo's offerings last year when I tasted the wines at a tasting in New York with Anjelo and daughter Gaia ..
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CASTELLO Di NEIVE


The Castello di Neive winery began when Giacomo Stupino, the family patriarch, capitalized on his experience as a surveyor and his knowledge of the area to purchase favorable vineyards and land whenever possible. In the small cellars of their family home, the Stupino’s began their first wine production (including Messoirano, Montebertotto, Basarin, Valtorta, and i Cortini) and, over time, their acquired vineyards grew with the family’s production and ambitions. In 1964 the family purchased the castle with its spacious cellars, along with more land and farmsteads in Santo Stefano and Marcorino. This marked a turning point when the Stupino’s were able to renovate the castle cellars and reorganize their vineyards to produce wine according to modern methods. When Giacomo died in 1970, Giulio and Italo oversaw the transition from tenant farming to direct management of the land, initiating production and export of Castello di Neive wines abroad.


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Castello Di Neive and Vineyards


The Santo Stefano vineyard is located in Neive, which is one of the three townships (along with Barbaresco and Treiso) that form the Barbaresco appellation. Neive has long been known for its broad, ample wines. In many ways, Santo Stefano produces the prototypical Neive Barbaresco. A south to southwest-facing site, Santo Stefano encompasses just over 8.2 hectares of vineyards divided between 6.7 hectares of Nebbiolo and 1.5 hectares of Barbera. Altitude ranges from 180-240 meters above sea level. The property also includes 4.5 acres of hazelnuts, a reminder of a time when Piedmontese farmers lived off more than one crop. The Stupino family took possession of the Castello di Neive, which included the Santo Stefano and Marcorinasso cascine (farmhouses), in 1963 and formally purchased the property from Count Guido Riccardi Candiani, a descendent of the Count of Castelborgo, in 1964. At the time, approximately 20% of Santo Stefano was planted. The rest of the land was wild. The Stupinos planted 3.6 hectares of vineyards in 1963. In 1970, the Stupinos added another 2.10 hectares of Nebbiolo and replanted some of the highest parts of Santo Stefano with Barbera. Around 2001, the Stupinos began redeveloping the oldest part of the original vineyard with the help of the University of Torino.


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Santo Stefano and the Albesani district in 3-D. Image courtesy of Alessandro Masnaghetti. Used with permission. Today, Santo Stefano is referred to as a vineyard within the broader Albesani Menzione Geografica Aggiuntiva, as shown in the accompanying vineyard map. Some of the best views of Santo Stefano are from Gallina, which faces Santo Stefano, and the part of Ovello that looks towards Neive. The original parcels of Santo Stefano are those that are that are bisected by the horizontal access road and the blocks that follow moving west (left on the drawing above) towards the Tanaro River. 



   
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SANTA STEFANO Vineyards

Owned by The STUPINO FAMILY of NEIVE , ITALT

   
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The COMUUNES of BARBARESCO



   
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BAROLO and BARBARESCO




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SUNDAY SAUCE

by Daniel Bellino Zwicke



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Sunday, September 10, 2017

Italian Wine Guy - Goes Back to SICILY












The NEW YORK ITALIAN FOOD & WINE GUY

ITALIAN COOKBOOK AUTHOR

DANIEL BELLINO "Z"

GOES BACK to SICILY


PALERMO AGRIGENTO CATANIA

SIRACUSA TOARMINA CEFALU

and His ANCESTRAL HOME

of LERCARA FRIDI


The Same Town The SINATRA FAMILY



and CHARLES "LUCKY" LUCIANO

Came From









RECIPES

FROM MY SICILIAN NONNA

GIUSEPPINA SALEMI BELLINO

of LERCARA FRIDDI , SICILY










Saturday, July 15, 2017

Antica Pizzeria Figliole Napoli Italy

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ANTICA PIZZERIA D'e' FIGLIOLE


NAPOLI







MAKING PIZZA FRITTA

MOZZARELLA RICOTTA & ANCHOVIES


ANTICA PIZZERIA FIGLIOLE


D' DAUGHTERS
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CARMELA Making PIZZA FRITTA ESCAROLE








CHE BELLA ?



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PIZZA FRITTA







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SUNDAY SAUCE 

by DANIEL BELLINO "Z"





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THE GIRLS of ANTICA PIZZERIA FIGLIOLE

NAPOLI , ITALY




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SEGRETO ITALIANO

SECRET RECIPES

ITALIAN STYLE !



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PIZZA FRITTA




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SCAROLE !!!!!

Friday, July 14, 2017

BRACIOLA

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BRACIOLA

with Pasta





Rolling The Braciole







Watch LINA Making BRACIOLA








Saucing the PASTA

adding BRACIOLA








RECIPE MAMMA DiMAGGIO'S BRACIOLA

That's JOE DiMAGGIO "S MOTHER

RECIPE in SUNDAY SAUCE



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Braciole



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Recipes from My Sicilian Nonna










PASQUALE Makes BRACIOLE

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Thursday, June 29, 2017

Rao's Old School Italian Red Sauce Joint

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RAOS

EAST HARLEM , NEW YORK

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  Founded in 1896, starting as a saloon, family owned - 4 generations in. From the famous NFL Manning brothers throwing a football outside of the restaurant which is on East 114th street to Sting and Bon Jovi both being in the restaurant and by the end of the night singing Sinatra's famous "New York" hit together and with the entire restaurant, to topping it with Sophia Loren walking in and the always noisy restaurant dropping silent. This place is home. We walked in, greeted with such kindness by the owner, Frank Pellegrino (with no reservation I might add as they do not accept them - however they are somehow booked for 2015), we fell back into the era circa 1930 and I felt like I was a main character in Goodfellas - it was amazing. I am still unsure how it happened, starting with some drinks with Dee behind the bar - who comes across as the friend you grew up with - followed by our dreams coming true as we were told a table is being set for us. Dining and having the seafood salad, calamari (duh), meatballs, lemon chicken, broccoli rabe, vodka penne, of course a bottle of wine and topping it with lemon cello courtesy of the down to earth, classy, stylish Mr. Pellegrino - it sure was one of the best nights in New York City. To get a seat here is unheard of, the tables are allegedly each given to certain family's for life and theirs whenever they want them. The generous, kind owner Frank, makes you feel like he's your uncle Frank seating you at his birthday party. He was born on East 114th street in Harlem - his wife of 40+ years also is from the same area - he keeps tradition alive in numerous ways. This is an establishment you will find no where else. (Well, you can try in Hollywood and Vegas as they opened there too :) but I'm confident it will not be as original as the Harlem location.     

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The late FRANK PELLEGRINO Sr. at RAOS

RIP

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The RAO'S COOKBOOK

LEARN HOW TO MAKE GREAT MARINARA SAUCE

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RAO'S MARINARA SAUCE

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MAKE YOUR OWN GREAT SAUCE !!!

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Make Your Own SAUCE

RECIPES IN SUNDAY SAUCE

BY DANIEL BELLINO "Z"

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Long time RAO'S Regular BO DEITEL shoots a Scene for The WOLF of WALL STREET

at RAO'S with LEONARDO DiCAPRIO

RAO'S LEMEON CHICKEN

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LEARN HOW to MAKE IT !

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JOHN'S of 1th STREET , RAO'S , PINO'S ITALIAN BUCHER , MARIO BATALI 'S BABBO , GREENWICH VILLAGE NEWPORT STEAKS , CHEF PIETRO MOSCONI ,               ITALIAN FOOD, & ITALIAN-AMERICAN BEST SELLING ITALIAN COOKBOOK Author DANIEL BELLINO "Z" and more on NEW YORK ITALIAN on Instagram

@NewYork.Italian

on INSTAGRAM

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Tuesday, June 27, 2017

Drinking a Perfect BAROLO

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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 !!!

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BAROLO

ANDREA OBERTO

2012

La MORRA




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FABIO OBERTO and His DAD ANREA OBERTO

Enjoying some of their Fine BAROLO ...



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SUNDAY SAUCE

When Italian-Americans Cook



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Tuesday, June 13, 2017

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


01ff9-sunday-saucesmall1


WHEN ITALIAN - AMERICANS COOK


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