Memories of Italian Food – Recipes and Stories by Daniel Bellino

 


PASTA ZOZONNA

Italian Food


 

   Italian Food? What is it? Well, in America, it more or less falls into two categories, dishes that are unadulterated authentic Italian Food from our mother country Italy, or else it’s Italian-American food, which is basically Italian Cuisine of Italy that is made by Italian-Americans in America and under any one particular Italian-American’s way of cooking it. Italian-American Cuisine is made-up of dishes created by Italian-American immigrants either in the home or in Italian restaurants, creating dishes based on the Italian Cuisine of Italy but made in America by Italian immigrants and their offspring. Yes there are some differences, and some who think they are so smart and know it all, might turn their noses up at what is known as Italian-America, the food, the cuisine and how it’s made. Well, these people most likely are food writers and or critics who think they know more than they really do. Now any good food writer worth their salt should know that food and cuisines are always changing. New dishes are created and added and make their way into whatever particular cuisine it may be. Let us not forget that the tomato only made it into Europe in the later part of the 16th Century, and was not even eaten for almost 200 years later as most Europeans including Italians thought that the tomato was a poison vegetable. The tomato which is along with pasta a food most associated with Italian Cuisine did not even gain popularity in Italy and in its cuisine until somewhere around the 1870s with the popularity and invention of the Pizza in Naples in the 1880s. So you see, food and any particular country’s cuisine is always changing, and evolving. This thing we call Italian-American is actually a full-fledged cuisine in it’s own right and the numbers back it up. Italian immigrants to the United States making the food of their homeland, but not having all the Italian ingredients available to them at the turn of the century in and around 1900 used what was available, making the dishes of their home region in Italy; of Sicily, Naples, Abruzzo, and Puglia, they re-created their regional Italian dishes as best they could. Italian immigrants to America who created new dishes includes restaurant owners of Italian restaurants who created some of Italian-America’s most classic dishes, dishes like Chicken Parmigano and Veal Parm as well. Most of the few million Italian immigrants from Italy came from the south, especially from Sicily and Naples and its surrounding areas. Much of this southern Italian Cuisine is based on dishes that use tomatoes in the preparation, thus dishes like Spaghetti Pomodoro (Tomato Sauce), Eggplant Parmigiana, Calamari en Casseruela, Mussels Marinara, and numerous dishes with tomatoes in them. These dishes became very popular and became dishes that not only Italian-Americans know, but all Americans no matter their ethnic backgrounds. The Italian immigrants and restaurateurs created new dishes based on the Italian Cuisine of Italy with dishes like Chicken and Veal Parmigiano, and later Penne al Vodka. Chicken Parmigiano being a boneless chicken cutlet that is coated with breadcrumbs, then fried, then topped with Italian Tomato Sauce and Mozzarella and baked in the oven until the Mozzarella is melted and all is hot. This Chicken Parmigiano is then usually served with Spaghetti with Tomato Sauce on the side and is without question one of the most popular and beloved Italian-American dishes of them all.


   There’s a famous dish that millions love, called Fettuccine Alfredo. It’s made with fresh fettuccine pasta that’s dressed with a creamy sauce made with heavy cream and grated Parmigiano Reggiano Cheese. The real dish from Rome is made with the pasta dressed with just butter and Parmigiano and no heavy cream at all, but somehow the dish was changed over here. The dish has been hugely popular with millions upon millions of dishes being served over the years, so something must be right despite the small numbers of critics against the dish. In the end the masses decide which in this case with millions loving the dish and eating it for many years, this alone is proof of its acceptance as a favorite dish of the Italian-American Cuisine, and the many millions of Americans who love these dishes, whether they are Italian-American or not. And the reason that Fettuccine Alfredo became so hugely popular is quite simple, the dish is dam tasty and people love it, simple as that! Remember cuisines never stay the same, they change and evolve, and sometimes new dishes are created, and this is the case with Italian-America and its food, Italian-American Cuisine. Millions love it, it’s legit, and that’s it. The millions of people (all Americans) who love and eat these Italian-American dishes legitimize it, through loving it, and eating it over and over again, year after year. It’s the general public who decide, not a tiny handful of snobbish critics, who know far less than they delude themselves of beleiving they know. “Not” !!! The people rule, and decide, not food critics. In the end, it’s the general public who decides what will fly. And Italian-Amaerican Cuisine has been fly high for more than a 100 years now. Thank God, the entire nation benefits.


Here are my (Daniel Bellino “Z”) memories of it. Italian-American food, the culture, our people and the homeland Italy, it’s culture and cuisine. 


Basta !






Excerpted from MANGIA ITALIANO


by Daniel Bellino “Z” – Available on AMAZON.com









MANGIA ITALIANO
MEMORIES of ITALIAN FOOD
STORIES & RECIPES
ROME’S FAMOUS PASTA DISHES
And More …
FLIGHTS & HOTELS WORLDWIDE



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Italian New Year Tradition – Cotechino with Lentils Recipe

 


COTECHINO with LENTILS

ITALIAN NEW YEAR

“TRADITION”



ITALIAN NEW YEAR

LENTILS with COTECHINO

SUNDAY SAUCE

ITALIAN AMERICAN TRADITIONS

SUNDAY SAUCE

LASAGNA – PASTA

LENtILES w / COTECINO

LENTILS & COTECHINO

“ITALIAN NEW YEARS”


The Cotechino is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from cotica, but it may take different names depending on its various locations of production.

The cotechino is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from cotica (rind), but it may take different names depending on its various locations of production. According to tradition, it is served with lentils on New Year’s Eve, because lentils—due to their shape—are ‘credited’ with bringing money in the coming year.

It is prepared by filling the natural casing with rind, pork meat (usually of secondary preference), and fat mixed with salt and spices; in industrial production, nitrites and nitrates are added as preservatives. Some similar sausages exist in the Italian cooking tradition, for example musetto and zampone which are made with different meat and parts of the pig, musetto being made with meat taken from the pig’s muzzle and zampone being held together by the pig’s rear leg skin.

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Grandma Bellino’s Italian Cookbook, is based on Recipes from Giuseppina Salemi Bellino, who was born and raised in Lercara Friddi, Sicliy, the same town that Charles “Lucky” Luciano, and Martino Saverino Sinatra (Frank Sinatra ‘s father) were born.

Giuseppina immirgatedfrom Lercara Friddi to New York in 1904, with her husband Fillipo Bellino. A few years later they moved to Lodi, New Jersey, a few miles away from New York City. At the time, Lodi, was a town that was made up of Italian Immigrants 100%, mostly of Sicilian or Neapolitan origins.

Giuseppina’s grandson Daniel Bellino grew to love food so much, he went to Culinary School, and worked his way up to become the Chef at Corrado Italian Restaurant, after working for a few years in French and Italian Restuarants. He open the 1st Venetian Wine Bar (Bacaro), Bar Cichetti, where he was the Chef, Wine Director and Managing Partner. 

Daniel traveled extensively in Italy, learning about all regions of Italian Food, and gathering many great recipes. He published his first book La Tavola in 2012, followed by his Best Selling Italian Cookbook SUNDAY SAUCE in 2013.

Daniel’s book Grandma Bellino’s Cookbook is based on his Nonna Bellino’s Recipes, and other recipes from Bellino family members (Mother Lucia, Aunt Fran, Aunt Helen, & Uncle Tony).

Best Ever Pasta Bolognese Recipes – New York Italian

 

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Northern Italy

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Anna Maria & Gino eat her Pasta with Ragu Bolognese


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For years Daniel kept his Recipe a Secret. But now, Daniel decided to share this amazing recipe with all the people of the World, with his publication of The Ragu Bolognese Cookbook – Secret Recipe, and more, by Daniel Bellino “Z” aka “Danny Bolognese” There are many other wonderful recipes and stories by Daniel, and of course his famous recipe for Pasta w/ Ragu Bolognese, considered on of the Tastiest Dishes in the World. Daniel says, it’s very easy to make, all you need is a great recipe (like his), use the best ingredients, follow and execute the directions, and you can make it too. It’s a great thing to know, as it taste oh so good. And when you make it for friends and family, they will love you all the more, for making it for them. 

Pasta with Ragu Bolognese all Danny, “The Tastiets Dish in The World” !!!  Make it!





Italian Christmas – Feast of The Seven Fish

 


ITALIAN CHRISTMAS

:FEAST of The 7 FISH”


The FEAST of The 7 FISH

ITALIAN CHRISTMAS



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ITALIAN CHRISTMAS
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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 !






Gnocchi with Pork Rib Ragu Recipe from Rome

 



MARIELLA

And Her GNOCCHI w / PORK RIB RAGU

Homemade GNOCCHI

With PORK RIB RAGU







NONNA BELLINO’S COOKBOOK

SICILIAN PASTA GRANNIES



Mariella is a PASTA GRANNY. Gnocchi with PORK RIB RAGU is Delicious. “Love it”



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