Showing posts with label Daniel Bellino zWICKE. Show all posts
Showing posts with label Daniel Bellino zWICKE. Show all posts

Monday, October 10, 2022

Antico Vinaio Opens GreenwichVillage New York NYC Italian Sandwiches

 



all' ANTICO VINAIO

SULLIVAN STREET

GREENWICH VILLAGE, NEW YORK

NYC



The famed Florentine Sandwich Shop has touched down in Greenwich Village, New York.
all' Antico Vinaio is a famous Panini Shop from Florence, Italy, that is uber famous with Tourists and Instagramers. They are famous for their square stuffed sandwiches on Focaccia Bread. Sandiches are filled with Mortadella, Salami, Prosciutto, Mozzarella and other Italian Sandwich ingredients.

The new sandwich shop at 225 Sullivan Street in New York's Greenwich Village opend the other day, and is already doing brisk business. There are not super long lines "yet" though suspect there will be soon, once the masses of New Yorkers and tourist discover that there is an Antico Vinaio panani shop on Sullivan Street.

Famed New York restaurantuer Joe Bastianich has partnered up with the people at Antico Vinaio to open New York's second all' Antico Vinaaio Italian sandwich shop.

all' Antico Vinaio is an Instagram Sensation in Florence, Italy, and is proven to be so on the other side of the pond in America, with locations in Los Angelos, California, and the two shops in New York, and we are sure with Joe Bastianich involved, one day there might be 100 or more locations all over America. 












Joe Bastianich

Panini on Sullivan Street

Antico Vinaio Italian Sandwiches

New York NY





Learn How to Make an ITALIAN SUBNARINE SANDWICH






SUNDAY SAUCE

ITALIAN SANDWICH RECIPES

ITALIAN SOUPS - PASTA - PANINI

MEATBALLS & MORE ...








NEED a HOTEL in NEW YORK

ITALY - ASIA - WORLDWIDE









POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK






































Italian Christmas Feast of The 7 Fish Cookbook

 

The FEAST of The SEVEN FISHES

"La VIGILIA"




The FEAST of The 7 FISH

ITALIAN CHRISTMAS

SEAFOOD RECIPES





The FEAST of 7 FISH

"La VIGILIA"


The FEAST of The SEVEN FISH Italian Christmas is one of Italy and Italian-America's most sacred traditions. The Feast, known as La Vigilia in Naples and Southern Italy is a wonderful  ritual practiced by Italians in Italy, and the Italian-American Enclave of America. This wonderful Christmas Eve Feast might be very well more fervent with Italian-Americans in The USA than it is back home in mother Italy.

It is said that the 7 Fish of La Vigilia signifies The 7 Sacraments of The Roman Catholic Church. La Vigilia translated from Italian to English means "The Vigil" in which Mary and Joseph and people in Bethlehem, Jerusalem awaited the birth of the baby Jesus.

The Feast may be made with whatever seven fish (Fish Dishes) an Italian Family might choose. The most traditional dishes are Baccala (Cod Fish) and EEL.

"Will you make this wonderful Feast this year" ?









HOTELS NEW YORK - ROME

VENICE - POSITANO - SORRENTO

WORLDWIDE





Sunday, October 2, 2022

Italian Christmas FEAST 7 FISH

 



ITALIAN CHRISTMAS

:FEAST of The 7 FISH"









The FEAST of The 7 FISH

ITALIAN CHRISTMAS





The FEAST of The SEVEN FISHES COOKBOOK





The FEAST of The 7 FISH

ITALIAN CHRISTMAS

COOKBOOK 





The FEAST of The 7 FISH

by Daniel Bellino "Z"


La Vigila "THE FEAST of The 7 FISH" is The Southern Italian Ritual Christmas Eve Meal of 7 Fish, Representing The 7 Sacraments of Holy The Roman Catholic Church 

This Meal is a Sacred Ritual of The South of Italy and Italian-Americans in New York, New Jersey, Boston, Providence, San Francisco, New Orleans, Philly and Pittsburgh. And You'd be surprised to know that it is Mostly of The South of Italy and of Italian-America and that many Italians from Central Italy to The North have do not partake of This Great Traditional Feast as it is mainly of The South. Have You ever wanted to Make or Eat one, but Don't Know Where to Start? 

The Know-How is mostly Passed Down in Families from one Generation to the Next and Not Much Has Been Written on This Great Subject. Not Until Now anyway with the Publication of This Book by Daniel Bellino Zwicke. You'll Find Everything You Need to Know to Partake, Make, and Eat this Most Important Meal of The Italian Calender Year The FEAST of THE 7 FISH, known in Italy as Festa di Sette Pesci.. 

The Book contains Stories, Recipes, and Instructions on How to Make This Great Feast, Your Very Own "FEAST of SEVEN FISHES" so Cook, Make, and Partake, and Mangia Bene. The FEAST of The 7 FISH by Daniel Bellino is a Amazon Best Seller and Top Book of this eclusive Genre of The Feast of The Seven Fishes. 


Buon Appetito e Mangia Bene !







Thursday, August 25, 2022

Top 10 Favorite ITALIAN DISHES NY Recipes

 



The TOP 25 MOST POPULAR ITALIAN FOOD DISHES

In AMERICA



# 1



PIZZA 

PIZZA is # 1

MOST POPULAR ITALIAN FOOD in AMERICA



# 2



SPAGHETTI w/ TOMATO SAUCE is # 2

Or as they say in ITALY  "SPAGHETTI POMODORO"



# 3



SPAGHETTI with MEATBALLS is # 3

And Yes It is ITALIAN

And despite what some may Say "They Do EAT it in ITALY"

BASTA !!!

RECIPE  "Dolly Sinatra's SPAGHETTI MEATBALLS"




# 4



LASAGNA is # 4

Whether Like The LASAGNA BOLOGNESE in Picture Above

LASAGNA CARNEVALE From NAPOLI Below





Or CLASSIC MEATLESS LASAGNA with RICOTTA

MOZZARELLA  & TOMATO SAUCE

"AMERICAN'S LOVE THEIR LASAGNA"




# 5



SUNDAY SAUCE is # 5

"Some Call It GRAVY"

EVERYONE JUST LOVES IT

With MEATBALLS BRACIOLE SAUSAGES and Whatever Your NONNA Likes

BEST SUNDAY SAUCE RECIPE EVER !!!



# 6




FRIED CALAMARI is # 6





# 7



CHICKEN PARM is # 7

aka CHICKEN PARMIGIANA





# 8



CANNOLIS   # 8




# 9



ITALIAN COMBO  #  9

aka SUBMARINE SANDWICH



#  10




GABAGOOL !!!  # 10

aka CAPICOLLA

For ANTIPASTI & SANDWICHES

REAL ITALIANS LOVE IT !!!





TO BE CONTINUED  ....







SUNDAY SAUCE

RECIPES FOR ALL of THE MOST POPULAR

ITALIAN FOOD DISHES


























Friday, June 3, 2022

Clemenza Godfather Sunday Sauce Gravy

 



CLEMENZA

CLEMENZA SHOWS MICHAEL How to Make SAUCE







CLEMENZA MOB WAR SAUCE

alla BAZZY

The GODFATHER





The GODFATHER

CLEMENZA Shows MICHAEL How to Make SUNDAY SAUCE








LEARN HOW to MAKE SUNDAY SAUCE

ITALIAN GRAVY



SUNDAY SAUCE

CLEMENZA'S GODFATHER SUNDAY SAUCE

GOODFELLAS PRIGIONE SAUCE

SPAGHETTI MEATBALLS and More ...











SUNDAY SAUCE

The APRON 

by Bellino











Wednesday, November 3, 2021

Stanley Tucci can't Make a Proper Negroni

 

 



STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI


Yes it's true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.

I was horrified when I was looking in Tucci's latest book TASTE "My Life Through Food"and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. "oh my God, I can't beleive it, totally wrong Stanley. The proportions are totally wrong and would make a "Horrible Negroni, and one I'd never ever want to drink." and I've been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.

How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn't know how to make one. This is horrifying ! Really Stanley? How can you do it. 

I've written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I've stated, I've been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy.  My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence.  I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that's what I was going to get. So when the waiter came back, I said, " Un Negroni pro favore." The waiter nodded and, replied, "Prego." A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that's pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni's. There were a few. The well traveled, but nothing like today. It really doesn't make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do" That's the way it is. They're still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don't have Stanely Tucci make one for me. "Yuuk! Not very good. Not a Negrone (the way Stanely makes them). 

Sorry Stanley, but you got it all wrong.





... Daniel Bellino "Z" ....




HOW to MAKE a PROPER NEGRONI

1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin

ICE

1 fresh slice of Orange

Preparation :

Fill a rock glass with ice.

Add the Campari, Sweet Vermouth, and Gin. 

Stir.

Add a slice of Orange, and serve.


NOTE :  You can change the proportions a little. Just don't change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci's recipe. "It's all wrong. Way too much Gin."

If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you'll change the make-up too much.

Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.

Bitters : Campari

Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.

GIN :  Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon's, Tanqueray, and Hendrick's.


Final Note : Negroni's can be made straight-up, or on the rocks, however, 95% of the time, they are                         served on the rocks. 







NEGRONI






POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE










Monday, May 10, 2021

Positano TShirt Sale Amalfi Tee

 






POSITANO

The AMALFI COAST 

COOKBOOK / TRAVEL GUIDE






And The BOOK



POSITANO

The AMALFI COAST COOKBOOK

TRAVEL GUIDE

by Daniel Bellino Zwicke





Saturday, April 10, 2021

Stanley Tucci Favorite Pasta Recipes Italy

 




Stanley Tucci "BIG NIGHT"

The TIMPANO



# 3 Rigatoni Amatriciana




PAST AMATRICIANA

1¼ pounds rigatoni pasta (or bucatini)
120g / 4½ oz guanciale (cured pork jowl)
6-7 San Marzano tomatoes
100g / 3½ oz grated pecorino romano cheese
½ glass dry white wine
1 tablespoon extra virgin olive oil
Salt
Black pepper

PREPARATION : 
Fill a large pot with water, add salt and bring it to the boil.
In the meantime, heat the extra virgin olive oil in a frying pan. Chop the guanciale into thick strips, add it to the an and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.
Add six or seven San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for a few minutes.
Cook the rigatoni in the pot of boiling water until al dente, add the crispy guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce.
Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper.


The WORLD'S TASTIEST RECIPE ?
RAGU BOLOGNESE



# 1 FAVORITE PASTA RECIPE EVER !

PASTA BOLOGNESE

BEST RECIPE EVER !!!





The WORLDS TASTIEST RECIPE 

RAGU BOLOGNESE

by Daniel Bellino Zwicke

aka "Danny Bolognese"






Spaghetti Nerano alla Bellino

Honorable Mention



SPAGHETTI NERANO – Recipe

Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.

Ingredients :

3 medium sized Zucchini, washed

4 tablespoons Olive Oil

1 tablespoon Butter

3 cloves Garlic, peeled and cut in half

¼ cup fresh Basil, washed and leaves torn in half

¾  cup of grated Caciocavallo Cheese

1 pound imported Italian Spaghetti

Sea Salt and ground Black Pepper

Slice the Zucchini into ⅛” rounds.


Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.

Place the Olive Oil  in  a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.

Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.

Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm to the bite) usually about 10-11 minutes.

After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.

When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.

Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.

Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir. 

Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.

Note :  It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.

Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.

This Recipe complements of Best Selling Italian Cookbook AUthor DBZ from his latest book

POSITANO The AMALFI COAST COOKBOOK & TRAVEL




POSITANO

The AMALFI COAST

COOKBOOK / TRAVEL GUIDE






# 2  SPAGHETTI CARBONARA










WATCH SPAGHETTI CARBONARA 





SPAGHETTI VONGOLE

# 4 FAVORITE ITALIAN PASTA DISH

"SPAGHETTI with CLAM SAUCE"

RECIPE Courtesy of BEST SELLING ITALIAN COOKBOOK AUTHOR





Spaghetti Vongole at Da MARINO

NAPLES, ITALY

Cookbook Author Daniel Bellino Zwicke says that this is the single best plate of
Spaghetti Vongole he has ever had in his life, and he has had many. He took this picture of
his plate of Spaghetti Vongole at Ristorante / Pizzeria Da Marino in Naples one day. Daniel says that it was one of the most memorable meals of his life, "I Loved it," he said. He had a Insalata Frutta di Mare ( recipe ) for antipasto, which he said was as good as can be.

Daniel says that he was just planning on a plate of Spaghetti Vongole and a stater, but when he saw the pizzas coming from the oven and how good they looking, he couldn't resist. He ordered a 
Pizza con Salame thinking he would eat just half. "It was so good, I ate the whole thing. One of the best pizzas I've ever had in my entire life, and much better than ones I've had at Da Mateo and other much more famous Pizzerias of Napoli," stated Daniel.



RECIPE - SPAGHETTI VONGOLE

1 lb. Imported Italian Spaghetti (or Linguine)

1 pound Cockles or Manila Clams

18 Littleneck Clams

12 tablespoons Olive Oil

4 cloves Garlic, peeled. Cut 3 cloves into thin slivers, keep one garlic clove whole.

1/8 teaspoon Red Pepper Flakes

12 Cherry Tomatoes, cut in half

Salt & Black Pepper

4 tablespoons chopped fresh Parsley

¼ cup Water

 Place Littleneck clams in a medium size pot with a lid. Add Water and clams with 1 whole garlic clove, cover pot. Turn heat up to high and cook clams until they just open. Turn flame off. Remove clams from pot and reserve the cooking liquid.

Put a large pot of water on stove and bring to boil for cooking the pasta. Add Spaghetti or Linguine to pot of rapidly boiling water with salt and cook according to directions on package.

Sauté Garlic in Olive Oil in a large sauté pan over medium until garlic just starts to brown, lower heat to low and add Red Pepper. Cook 1 Minute.

Add Cherry Tomatoes and cook over medium heat for 2 minutes.

Add Cockles (or Manila Clams) to pan with garlic and olive oil. Add cooking liquid from larger Cherry Stone Clams to pan. Put cover on pan and turn heat to high, and cook until the Cockles (clams) just open.

Remove cooked Cherrystones from shells and chop each clam into about 6 pieces or so. Add the Chopped Cherrystone Clams and Parsley to pan with Cockles. When pasta is done cooking, drain it and add to pan with clams. Using a pair of tongs, mix pasta with clams, and cooking liquid.

Divide Pasta into 4 to 6 equal portions on plates or pasta bowls. Divide all cooking liquid and Clams over each portion of pasta on the plates. Sprinkle on some more Olive Oil once Pasta is plated. Enjoy.

 RECIPE excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL , courtesy of author Daniel Bellino Zwicke ....


# 5 - SPAGHETTI POMODORO


SPAGHETTI POMODORO
TOMATO SAUCE RECIPE



FAVORITE ITALIAN PASTA RECIPES

# 6 PASTA al NORMA

From SICILY



Ingredients SPAGHETTI al NORMA




GRANDMA BELLINO'S COOKBOOK
CAPONATA - MEATBALLS 
SOUPS - PASTA
PASTA al NORMA
And More ...




"USE The BEST TOMATOES" 




.