Daniel Bellino-Zwicke is a New York-based culinary author and creator of Italian-American cuisine concepts. He's known for his books like "Sunday Sauce" and "Grandma Bellino's Italian Cookbook", and for drawing inspiration from movies like "The Godfather" and "Goodfellas".
The connection between Bellino-Zwicke and Al Pacino stems from Pacino's reported love for a simple Italian pasta dish: Spaghetti Aglio e Olio (Spaghetti with Garlic and Oil). Bellino-Zwicke, who worked as a wine director at Barbetta Ristorante in New York City, would reportedly prepare this off-menu dish for Pacino when he dined there.
Bellino-Zwicke later wrote about this story in his book "Sunday Sauce", even naming a recipe after the actor, "Spaghetti alla Pacino", or "Pacino Pasta". This story was picked up by Parade Magazine in April 2025 and subsequently gained wider attention. He also included the story and recipe in his book "POSITANO The AMALFI COAST – Travel Guide – Cookbook".
In essence, Daniel Bellino-Zwicke is a culinary author who has popularized the story of Al Pacino's favorite pasta dish, integrating it into his writings and culinary creations.
SAUCE, GRAVY, SUNDAY SAUCE, "RED SAUCE" or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?
Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.
Usually, when someone says "Gravy" they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?
There is no one right answer to what is Italian-American Gravy, "Sauce" Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, "No Right or Wrong." The main and most important thing is that the dish taste good.
John's of 12th Street, is one of New York's oldest and best Old School Red Sauce Joints,
left in New York. The restaurant is known for its Old World Charm, still having its original 1908 decor. John's was opened in 1908 by John Pucciatti.
John's serves all the classic Old School Italian Cuisine you'd expect, like; Bake Clams Oreganata, Clams Posillipo, Speeding all Romano. Chicken and Veal Parm, Spaghetti with Clam Sauce, Lasagna, Manicotti, Spaghetti & Meatballs, and one of the best plates of Spaghetti Carbonara in town.
MONTE'S TRATTORIA
SINCE 1918
GREENWICH VILLAGE, NY
Since 1918, this classic spot has been feeding Villagers abundant servings of minestrone, bread-crumbed Baked Artichokes, Manicotti, Veal & Chicken Parm, Spaghetti with Clam Sauce, Housemade Ravioli, Lasagna, Spaghetti & Meatballs and more. And they say Chef Pietro's TiraMiSu is the Best in Town.
Monte's has been owned by just 3 Italian Families in its 107 History. It is a lively welcoming place, filled with local regulars, as well as regulars from around the country. People from around the world love Monte's too. Try it's one of just over a handful of Old School Italian Restaurants left in New York, and it's well worth the trip.
RAO'S
SINCE 1896
EAST HARLEM, NEW YORK
Copyright - Bellino 2025
"Rao's" was founded in 1896, starting out as a Saloon up in East Harlem. It is still owned by the founding family, operating for 4 generations, with Frank Pelligrino Jr. as the current owner.
Rao's specialises in classic Southern Italian Cuisine, including: Bake Clams, Roast Peppers, Spaghetti & Meatballs, Linguine with Clams, Veal Parmigiana, and Rao's Famous "Lemon Chicken," a must have.
The food, ambiance, and decor at Rao's is classic "Old School Italian," of which we have already mentioned, there are barely a handful of these wonderful old Italian Restaurants left (only 8).
And there's one problem with Rao's? You can't get in. If you don't already know, it is "almost Impossible" to get a table at Rao's. Why. Cause Frankie says, "No" !!! Why is that? The tables at Rao's are all owned by people, who have owned table reservations for 4o years or more, like long time regulars, Steve Witkoff, and Bo Dietel, the famed NYPD Detective of East Harlan, New York.
Diesel and Witfoff and the other "Lucky Ones" one their table reservations, which were given to them for the loyalty (as regular customers) by the late Frank Pelligrino Sr., aka "Frankie No." The people who own any particular night are either there eating at "Their Table," or if they can't make it, they either sell their table for the night or give it to friends, which might include a slew of celebrities. Table holders also, don't their tables, for any particular night to various charities.
Yes, it's just about impossible to get a table at Rao's, but you can go and have a drink or. two at the bar. And though highly unlikely, if you ask, and wait around, you might get lucky, and get a table, and sit down and eat. "Good Luck."
BAMONTE'S
SINCE 1900
BROOKLYN, NEW YORK
EMILIO'S BALLATO
SINCE 1956
E. HOUSTON STREET
NEW YORK, NY
Copyright - Bellino 2025
GARGIULO'S
CONEY ISLAND
BROOKLYN, NEW YORK
Gargiulo’s Restaurant began in Coney Island in 1907, as a small family owned business located on Mermaid Avenue by the Gargiulo Family. It was the beginning of something that no one could have imagined.Throughout the 30’s, 40’s and 50’s, Gargiulo’s Grand Ballroom was the host of many weddings and other social functions. Patrons enjoyed making memories with good friends and great food.
The Russo Brothers began their foray into the hospitality industry in the early 1960’s, opening a 16 seat pizzeria on Nostrand Avenue. Da Luigi, an 80 seat venue, was their next location, which was very popular from its opening featuring their family recipes from Sorrento, Italy. As their sights were always set higher, the brothers looked for the next opportunity to expand their business.
Barbetta, established in 1906, is an iconic Italian restaurant in the heart of the Theatre District. Specializing in Piemonte Cuisine featuring the classics such as House-made Agnolotti, Risotto with White Truffle, and Blue a Barolo (Beef Braised in Barolo wine).
With more than 1,700 selections of predominantly Italian wines, as well as carefully curated American offerings, our extensive wine list has been honored with the Wine Spectator Award of Excellence. The landmark brownstone features an elegant dining room, expansive garden patio and upper level private dining rooms suited for gatherings large and small.
Barbetta is open for Lunch on Wednesday and Saturday and Dinner Tuesday through Saturday. Prix Fixe lunch and Pre-Theatre Dinner menus are available.
creator of Bar Cichetti, known as "America's First Venetian Wine Bar". It was established in 1998 by Zwicke and Tom Taraci. Daniel served as the Chef, wine director, and managing partner. Bar Cichetti aimed to recreate the experience of a Venetian bacaro (wine bar) in New York City, specializing in Venetian food and Italian wine. Reviews from the time noted its cozy atmosphere and delicious food, with highlights like the Sarde en Soar, Lasagna, and Pasta with Duck Ragu.
It's important to note that while Bar Cichetti was a significant part of Bellino Zwicke's career, it is no longer open under his operation. There's a restaurant in New York City currently operating as "Bar Cicchetti by Fabio Viviani" in Chelsea. This is a different establishment and should not be confused with Daniel Bellino Zwicke's original Bar Cichetti, "America's 1st Ever Venetian Wine Bar."
From a NAVY COOK who cooked this dish for Presidents, Marines, and Naval personnel of the US Navy, and United States Marines. At CAMP DAVID. It's a a hearty crowd pleasing dish, made with meat sauce, served with Spaghetti & Italian Sausage. "What's not to Love?" A dish loved by Presidents Clinton, Bush, Biden, Obama, and Trump. You'll love it too!
Ingredients :
4 Italian sausage links 1 pound lean ground beef 1 yellow onion, chopped 2 cloves garlic, chopped 1 tablespoon olive oil 1 (15 ounce) can tomato sauce 1 (14.5 ounce) can whole peeled tomatoes ¼ cup chopped fresh oregano 1 teaspoon salt 1 teaspoon dried basil 1 bay leaf ¼ teaspoon ground black pepper 1 (16 ounce) package dry spaghetti ½ cup freshly grated Parmesan cheese
Directions:
Slice sausages lengthwise, leaving links attached along one side; lay flat in a large skillet. Cook over medium heat until browned and cooked through, 5 minutes, flipping once. Transfer to a plate; set aside.
Add ground beef, onion, garlic, and olive oil to the same skillet over medium heat; cook and stir until onion is translucent and beef is browned and crumbly, about 10 minutes. Drain all but 2 tablespoons drippings from the skillet. Stir in tomato sauce, tomatoes, oregano, salt, basil, bay leaf, and black pepper; simmer, uncovered, over low heat until flavors have blended, about 1 hour, stirring occasionally. Remove and discard bay leaf.
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Stir spaghetti into sauce.
Divide spaghetti and sauce among individual oven-safe baking dishes or plates; top each with a cooked half sausage and sprinkle with Parmesan cheese.
Bake in the preheated oven until cheese is melted and begins to brown, 5 to 10 minutes.
