Tre Bicchieri New York 2024 NYC

 

Tre BICCHERI 2024

NEW YORK CITY

Friday - February 23, 2024 NYC

TRE BICCHERI New York

2024

Yes, it's that time of the year again. "Time for Tre Bicchieri, my favorite time of the Year" Yes Sir, I just Love it. What's not to Love ? Tasting Italy's greatest wine ? And seeing all my Italian Friends ! And New York Italian Wine Friends as well. "I Love it" ! Yes it's my favorite day of the Year, and not just for all the Tasty Italian Wine, but a chance to see and spend time with friends. Especially all my good friends from Italy, who own wonderful Wine Estates all over Italy.

Friends like : Giovanni Folnari (Nozzole Chianti) from Greve, Sebastiano Rosa (Sassicaia & Santadi), Gianpaulo Venica of "Venica" in Friuli, all the Frescobaldi's of Tuscany, Cavalieri Luigi Cappellini of Castello Verrazzano in Greve, The Conti Capponi - Sebastiano & Nicola of Villa Calcinaia in Greve, and many more. 

Yes, it's this coming Friday, and I can hardly wait. I'll taste as many wines as I can, take notes, see friends, ask questions about the wine, and my friends and how they're doing, and what's up on their property. I'll socialize, have a great time, take it all in, summarize, and I;ll reporte back here in a few days, to talk about the wines, the event, which wines I liked best, and "what-not" and I'll write it all down here for you to read. If you like ? I hope so. 

So come back to this very page on Sunday night, February 25th, and I should have written here by then ? If not, then by Monday for sure. "See you then."

Daniel Bellino Zwicke

... to be continued, after Tre Bicchieri New York 2024 ...

Continuation

Well, it's Friday night. Went to Tre Bicchieri today. Saw some friends. I must saw, I'm a little disappointed with Tre Bicchieri the last two years. It's definitely not the great event it once was. 

First off, not that many producers (Wine Estate Owners) come to the show any more, and especially a lot of the Big Boys. A few days ago I looked at the list of this years Tre Bicchieri winning wines. I was excited to taste them, and see who was in town. Many were not there. I was stunned. I was looking for some Brunello's, Sassicaia 2020, and other wines, but did not see them at the show, and I was there the entire time, 4 hours from 1pm to Five. "Niente !" WTF ??? If you know what I mean ? 

Anyway, that's the way the cookie crumbles as they say. I did find a few wines that I really Loved. They were Abona Dolcetto Dogliani, Santi Prosecco "Cartizze" Pieoropan's "La Rocca" (delicious)and D'Angelo Anglianco del Vulture "Calice"

The Abbona Dolcetto Dogliani "papa Celso" 2020 really blew me away. It was so very tasty, and just about a perfect wine with all the elements of a great wine in total balance. "I absolutely Loved it. Moore than anything else in the house. It was wonderful." 

Well, that's it for this year. A bit disappointing, but I made the most of it.

Basta !!!

DBZ

Abbona Dolcetto Dogliani

"Papa Celso" 2020

Winemaker Notes

The intensity and strength of this wine come from its very rich, sumptuous and consistent color. The fruity component dominates the varietal aromas without missing floral and vegetable elements that complement its rich scents. The old and mature age of the vines, combined with the quality of the vintage, offers the well-known spicy taste at great value and complexity.

"LOOKING FORWARD to SEEING OLD FRIENDS"

PICTURES From PAST TRE BICCHIERI EVENTS

With SEBASTIANO ROSA (L)

and GIOVANNI FOLNARI (R)

Me & The MARCHESI

Marchesi Ferdinando Frescobaldi

With a bottle of "Nippozano" Chianti Rufina

"Me & The CAVALIERI"

Cavalieri Luigi Cappellini

CASTELLO VERRAZZANO

Greve

The MARCHESE & Me

Marchese Piero Antinori

CHAINTI VERRAZZANO

My Favorite CHIANTI

With Marchese Lamberto Frescobaldi

Myself and Marchese Leonardo Frescobaldi

Me & The Great Sebastiano Rosa

A Toast to Wine

"A TOAST to EACH OTHER"

FLIGHTS & HOTELS

WORLDWIDE

EXPEDIA.com

CHIANTI

VERRAZZANO

ZENATO

"RIPASSO" & AMARONE

Miss FELUGA

A bottle of "Terre Alte"

LIVIO FELUGA

FLACCIANELLO

From GIOVANNI MANETTI

With The COUNT

CONTI FRANCESCO CINZANO

Col d'ORCIA

BRUNELLO Di MONTALCINO

BAROLO

"Always a Favorite"

POSITANO The AMALFI COAST

TRAVEL GUIDE

NAPLES AMALFI COAST COOKBOOK

AMAZON.com

HOTELS WORLDWIDE

BOOKING.com

The CAPPELLINI'S

Of CASTELLO VERRAZZANO

GREVE in CHIANTI

TUSCANY

"My FAVORITE PROSECCO"

Villa Sandi - Cartizze

"I LOVE IT"

This Prosecco is absolutely The BEST !!! Trust me on this one. You will not find a better Prosecco anywhere. If you Love Prosecco and the “Finer Things in Life” then this is the Prosecco you should be drinking, Villa Sandi – Prosecco “Cartizze”  , from the Cartizze Zone of the Valdobbadene where the World’s Finest Prosecco comes from. 

 

TASTING NOTES : Villa Sandi Prosecco Cartizze

 

COLOR

 

Very pale straw yellow and an intense, fine and persistent perlage.

BOUQUET

Intensely fruity aroma with clear hints of ripe golden apple, exotic fruit salad and citrus fruits; a persistent flowery aroma reminiscent of acacia and wistaria flowers.

FLAVOUR

Fresh, dry and austere but at the same time agreeably smooth. A fine froth develops in the mouth liberating soft fruity sensations.

WHY is It Calle CARTIZZE ?

Superiore di Cartizze. The hill of Cartizze is a 305 metres (1,001 ft) high vineyard of 107 hectares (260 acres) of vines, owned by 140 growers. The Prosecco from its grapes, of which comparatively little is produced, is widely considered to be of the highest quality, or even the “Grand Cru” of Prosecco.

Abbona Dolcetto Dogliani

Papa Celso 2020

The ABBONA ESTATE

The vineyards of Marziano Abbona, a vintner and farmer of great sensitivity and dedication to environmental protection, are set in the Langhe area, in one of Italy’s regions best suited to winegrowing. The winery was founded by Celso, Marziano’s father, who had the foresight to recognize the area’s potential for the production of top-quality wines. 

About sixty years ago, he planted the Doriolo vineyard in an area whose soil composition, exposure to sunlight and surrounding environment made it the ideal choice for the production of Dogliani Dolcetto wine. Marziano took up his father’s challenge and passion and, with the greatest care, patience and insight, he was able to produce wines of the highest quality, in which aromas and colors blend to give nectars reflecting the spirit of one of the Langhe area’s most highly regarded vintners. The same can be said about the non-autochthonous grape-based wines, in particular Cinerino, made from Viogner grapes, which is an extremely enjoyable, charming and aromatic wine. The great red wines, from the above-mentioned Dolcetto to Barbera's and Nebbiolo in all its versions, represent the perfect blend of quality, balance, charm and structure.

Recipe - Ragu Napletano Naples

 

CHEFVALERIO LaROSA

RAGU NAPOLETANO

CHEF VALERIO LaROSA

NAPOLI 

SUNDAY SAUCE

aka RAGU

NAPOLETANO

And MORE ...

AMAZON.com

The Sinatra Cookbook Recipes

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                   FRANK at JILLY'S

The FRANK SINATRA COOKBOOK

GRANDMA BELLINO'S COOKBOOK

The CLOSTEST THING to a TRUE FRANK SINATRA COOKBOOK

The Sinatra Family Cookbook? Well, not exactly, just the closest thing to it.  There was actually a book called The Celebrity Cookbook, and it was so incredibly awful that it's criminal. How can anyone who was collaborating with Frank Sinatra, on a so-called cookbook produce utter garbage. You don't even know who wrote the book. There's no listing of an author, just that it's Barbara Sinatra and Friends. Was she the author. No doubt there was a book editor who put the thing together. Whoever the people are that had the incredible opportunity to work on a cookbook with Frank Sinatra and do such a God-Awful job of it, those people should be arrested and thrown in jail. The book is absolutely horrible. You have the great subject of Frank Sinatra, and the food he liked to eat, it there are no stories or elaborations of Sinatra Family Meals, dining out, nor any history or facts at all. Not even a single sentence. This is without a doubt one of the greatest crimes in cookbook, and publishing history of all time. It's so horrible, it's almost unbelievable, but it actually happened. Barbara Sinatra and the people who helped her, produced one of the worst pieces of crap ever to be published, in the form of The Frank Sinatra Celebrity Cookbook. What a crime.

Well, sad to say, t there is not much written on Franks Sinatra eating habits, dishes his father Marty made, and his mother Dolly. Though it is said that Marty Sinatra was the better cook, and cooked most of the family meals, which would have been Sicilian, and dishes from Marty (Saverio Martino) who was born in Lercara Friddi Sicily,  before his family immigrated to New York in 1903 ...

Those people, Barbara Sinatra and Friends had a chance to write something great, but failed miserably.  They had a chance to talk to Frank, get all the stories of Frank Sinatra, the foods he loved, what his father and mother cooked, as well as dining adventures in New York, Chicago, 

Los Angeles,  Italy, all around American and the World. The did not even write one paragraph, not even one sentence on anything. Again it's an absolute crime that the people behind this book were ever given the go ahead.

Anyway, since those people failed so terribly, the closest thing we can find, other than a few tidbits in magazine articles here and there, the best thing we could find, as far as a cookbook and Frank Sinatra, food and Italian and Sicilian Recipes, is a book by Daniel Bellino Zwicke, called Grandma Bellino's Italian Cookbook - Recipes From My Sicilian Grandmother. The authors maternal grandparents, his grandfather Philipo Bellino and his nonna Giuseppina Salemi Bellino of Lercara Friddi, Sicily, the same town that both Charles "Lucky" Luciano and Frank Sinatra's father 

Saverio Antonino Martino Sinatra was born. Martino (Marty) learned how to cook the Sicilian dishes of Lecara Friddi from his mother and a couple of his aunts. Marty was quite the cook, and cooked most of the Sinatra Family meals that young Frank and Dolly Sinatra ate. Dishes like : Eggplant Caponata, Ziti al Forno (with Meatballs), Timballo d' Agneletti, Zuppa di Lenticchie, and various pasta, soup, Chicken, Meat and Fish recipes. We found the recipes from these dishes, the same that Marty Sinatra cooked for his wife and son Francis Albert, in Grandma Bellino's Italian Cookbook.

So there you go. If you want to know a bit about Frank Sinatra, and the Sicilian Food that he like to eat, get Grandma Bellino's Italian Cookbook, what we like to call The Sinatra Family Cookbook. It's the best you can do. So get a copy, book some recipes, put on some Sinatra albums, sit down at the table, and "Eat Like Frank."

The SINATRA CELEBRITY COOKBOOK

BARBARA SINATRA & FRIENDS

"IT'S a CRIME THIS BOOK Was EVER PUBLISHED"

Sorry to say, but This BOOK is ABSOLUTELY TERRIBLE !!!

With a CAPITAL "T"

So UNWORTHY of The LATE GREAT FRANCIS ALBERT SINATRA

"BASTA" !!!

ABOUT FRANK

                Frank Sinatra, both the greatest singer and greatest entertainer of the 20th Century. No question. Sinatra was a legendary icon whose star still shines bright. He was a musical icon, celebrity, international personality, and to millions of Italian-Americans he was our own, a paisan. 

Frank was an Italian-American whose ancestry is from Genoa on his mother's side of the family and Sicilian on his father's side. And being Italian, Frank loved the food he grew up with, Dolly made a mean Marinara Sauce as well as Meatballs and the all-time Italian-American favorite Sunday Sauce (aka Gravy). Frank loved the food of his childhood; the Spaghetti & Meatballs, Stuffed Artichokes, Pasta Fazool, Frittata, Eggplant Parmigiana and all the usual suspects of the Italian-American table. 

It's a well known fact that Frank's favorite restaurant was Patsy's on 56th Street in New York ... When Frank went to Patsy's his favorite dishes were Calms Posillipo and Veal Milanese with a nice plate of Spaghetti Pomodoro in-between, and maybe a slice of Cheesecake to finish if Frank was in the mood.

 

FRANK and AVA

"MANGIA BENE"

    

FRANK'S FAVORITE RESTAURANT

Patsy's 56th Street, NEW YORK, NY

   

Learn How to Make FRANK'S VEAL MILANESE

VEAL MILANESE and CLAMS POSILLIPO .. Two of FRANK'S Favorites

CLAMS POSILLIPO

"One of FRANK'S FAVORITES" !

SICILIAN FOOD RECIPES

FROM LERCARA FRIDDI

The SAME TOWN as The SINATRA FAMILY

SICILY

GRANDMA BELLINO'S COOKBOOK

The CLOSEST THING to a SINATRA  COOKBOOK

With RECIPES FROM SINATRA'S HOME TOWN in SICILY

SOUPS - PASTA _ EGGPLANT - ARTICHOKES & MORE

All of FRANK SINATRA'S FAVORITE ITALIAN FOODS

AMAZON.com

 

GINO'S on Lexington Avenue was a Sinatra favorite ..

A waiter and the famed Zebra Wallpaper of Gino's ..

GINO'S "SECRTE SAUCE" SALSA SEGRETO - 

RECIPE in SEGRETO ITALIANO COOKBOOK

Learn How to Make SUNDAY SAUCE alla SINATRA

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VISITING NEW YORK NEW YORK

ANYWHERE WORLDWIDE

BOOKING.com

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Bellino Party alla Bolognese Pasta

PASTA with RAGU BOLOGNESE

RECIPE

Continued From (Click Here) So you go out and get some Provolone or other cheese if you’re going to serve a mixed antipasto before the Bolognese. Get some good Sweet Sopresseta, a jar of good quality Roast Red Peppers, and the best Italian Olives you can get, and your mixed antipasto is all set. Tell each guest to bring a nice bottle of Italian Wine, unless you prefer to buy the wine yourself, it’s all up to you. And there is nothing wrong with your guests each bringing a bottle. When they do so you end up getting a nice variety of different wines for everyone to taste, making your party not just a Party alla Bolognese but a pleasant little wine tasting as well. Nice, no? Yes, this works out quite well, and it makes the party a little more interesting, tasting the different wines. Tell your friends to bring Chianti, Barbera, Montepulciano di Abruzzo, or Lambrusco which is from Emilia Romagna and is the perfect wine if you’re having either Prosciutto & Melon or a Mixed Antipasto with some nice Salumi and Cheese to start. You’ve got to have some nice background music for your party. The best music would be a mix of first and foremost Frank Sinatra, with Dean Martin, a little Tony Bennett, and some Louis Prima to boot. Hip Hop and Heavy Metal are strictly forbidden and an absolute no-no, you don’t want to ruin your party with bad music, do you? Dessert and coffee are always great. They are not an absolute must, but I do highly recommend you serve coffee and dessert. Again, you may want to have one or two of your friends pick up some dessert. Italian desserts like: Ricotta Cheesecake, Italian Pastries and or Cookies, or Gelato are all great, but not absolutely necessary that the dessert be Italian. Maybe one of your friends makes a great Pineapple Upside Down Cake, a Red Velvet Cake or something like that is great. What’s important is you have a dessert, it’s just another little facet of your dinner party, your Party alla Bolognese. And don’t forget the Bolognese is the centerpiece and as they say in France The Piece de Resistance! .

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The RAGU BOLOGNESE COOKBOOK

AMAZON.com

PARTY alla BOLOGNESE CHECKLIST

1. Get your ingredients for the Bolognese; the ground meat you choose. Tomatoes, wine, pasta, milk, butter, Olive Oil, and dry Porcini Mushrooms if you decide to use them.

2.   Get your ingredients for your Antipasto course. 3.   Buy at least two bottles of good Italian Wine, even if you have your guest bring wine, you’ll still want to get at least two bottles of your own. 4.    Have plenty of spring or filtered water. Buy gallons of Spring Water (at least 2 gallons or more). 5.    Buy one or two loaves of good Italian Bread. 6.    Make the Bolognese! It’s great to make the night before the party. Just to let you know, it doesn’t hurt that the Bolognese is made the night before, it’s actually better. 7.    Make sure you have some great music; Sinatra, Tony Bennett, Dean Martin and or some nice mellow R&B music. 8.  Before your guest arrive, get your antipasto or salad ready to go when you need it. Keep it simple. If you choose one of the antipasto items from the antipasto section in this book, you can’t go wrong, they’re all real simple and don’t require any cooking, other than if you choose the Shrimp Cocktail, which is super simple and takes just a few minutes and can be done ahead of time, a few hours before or the day before your party. 9.    A few minutes before you will be serving the antipasto, put your pot of Bolognese on the stove and turn the heat onto the lowest flame possible to heat up the Bolognese Sauce. If after the Bolognese is simmering for twenty minutes, it looks like it is getting dried out, you can add some water. 10.   Put a large pot of water on to cook the pasta. Put a lot of salt in the pasta cooking water.

11. Serve the antipasto course to your guest and make sure you have some nice Sinatra tunes playing. Enjoy the antipasto with your guest.

12.   Turn the water for the pasta on to a high flame. After you have eaten your antipasto with your guest wait about 15 minutes or more before you serve the Pasta alla Bolognese. 13.   Rigatoni, Cavatappi, Fusilli, or some sort of short pasta are the best type of pasta to serve with your Ragu Bolognese at Party alla Bolognese party, as it’s easy to serve and to eat short maccheroni as opposed to long pasta like Spaghetti or Tagiatelle for your guest. Got that? Serve a short pasta. 14.    After everyone has eaten their antipasto and are enjoying their wine, throw the pasta in the water to cook. The pasta will take about 12 minutes to cook. You want to have about 20 minutes in-between the antipasto and Bolognese course, so throw the pasta in the boiling water 10 minutes after everyone has finished eating the antipasto. 15.   Follow the directions for cooking the pasta that is on the pasta package. Once the pasta is finished cooking, drain the pasta in a colander, reserving about a ¼ cup of the pasta cooking liquid. Add the pasta back to the pot that it cooked in. Add some of the Bolognese with a couple knobs of butter to the pot and mix the pasta and Bolognese Sauce together. Have a plate ready for each guest and plate each one with an equal portion of the Pasta Bolognese. Serve to your guest and make sure to pass around grated cheese. OK So How Do you make The BOLOGNESE you want to know? The RECIPE is in The COOKBOOK,  The RAGU BOLOGNESE COOKBOOK, where else?

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