Author: Daniel Bellino

Daniel Bellinohttp://thedannyreportdotcom.wordpress.comHello All ! I'm Daniel Bellino "Z" Best Selling Italian Cookbook Author and Publisher of Positano The Amalfi Coast ... I have traveled the World extensively and have been going to: Napoli, Capri, Positano, and The Amalfi Coast of Italy Since 1985 ... I live and write in New York's Greenwich Village. I am the Best Selling author of such Books as : SUNDAY SAUCE , The RAGU BOLOGNESE COOKOOK, The FEAST of The 7 FISH, and the soon to be released POSITANO - Capri The Amalfi Coast , a book that tells stories of Napoli, Capri and Psoitano, and is part Cookbook of Regional Dishes of the area, as well as being a Guide Book of this region of Italy. I have been a Restaurant and Wine Professional for more than 30 Years, and I Created America's 1st Ever Venetian Wine Bar (Bacaro) in 1997, in Bar Cichetti, where I was the Head Chef / Wine Director and Managing Partner.

What Wine For The FEAST of 7 FISH ITALIAN CHRISTMAS

“SO? WHAT WINE For THE FEAST of THE 7 FISH” ???

What
wine for the Feast of 7 Fish? A good question. Well for one thing, your
favorite wine that you like best will always do. But if you are looking for
suggestions and what are so-called expert pairings, then you would most likely
want some good white wine, and some Italian white at that. My own number one
personal favorite would be a nice Greco di Tufo from Campania, the region of
Italy where the Festa di Sette Pesci is in its greatest realm. The Italian
Christmas Feast is quite a big thing in Sicily and other parts of the South of
Italy. But when it comes to great wines of Southern Italy, no region can beat
Campania with wines like; Fiano di Avelino, Falanghina, Lacryma Christi Bianco,
and Greco.

So Greco di Tufo for your Feast of Seven
Fish? Greco di Tufo has good acidity which makesit a clean/crisp wine that’s
just perfect for fish. The wine usually exhibits Lemon Citrus flavors along
with good hints of pear fruit for a nice flavor profile. So, I for one love to
serve Greco with my Feast of The 7 Fish meal as it goes so perfectly with all
fish and shellfish and that is from Campania, the capital region of this wonderful
feast of seven fishes, and a place of charming beauty.

Another great wine from Campania to contemplate
for your meal is Lacryma Christi. Now considering the religious aspects of The
Feast of The 7 Fish, Lacryma Christ is a wine that has very special meaning, as
the wine is intertwined with Biblical History. According to legend, God cried
when he found a corner of Heaven stolen by Lucifer, and where his tears fell,
there grew the grapes that make Lacryma Christi, which translates to “The Tears
of Christ.” Lacryma Christi Bianco is made mostly of Coda di Volpe grapes. It’s
also a nice clean crispy white that usually shows flavors of White Peaches and
Pineapples. Consider its taste and historical significance, Lacryma Christ
makes a perfect wine for the Festa di Sette Pesci. Also not, that there is also
Lacryma Christi Rosso (red wine), made from Piedirosso grapes that makes a
wonderful wine for this feast if you want to drink some red.

You may also want to consider a wine from
Friuli, as this region is Italy’s # 1 region for great white wines, as well as
in my opinion the greatest single white wine region in all the world. Yes, it
is. They make wonderful whites like; Sauvignon Blanc, Friuliano (formely known
as Toacai), Pinot Grigio, Pinot Bianco, Riballa Gialla, and more. Great
Friulian wine producers to look for are; Jermann, Venica, Colterenzio,
Teifenbrunner, Marco Felluga, Livio Felluga, Zamo, and Villa Russiz.

I particularly love all the wines from my
friends Gianni and Gianpaulo Venica, especially their Friuliano (Tocai) and
their great Sauvignon “Ronco d’ Mele.”

As I’ve said, the wines from Friuli are
some of the best in the world, but considering that when making a really fine
meal you usually want to pair wine from the same region the food comes from. So
considering that Campania and the south of Italy is where the Festa di Sett
Pesci is most prevelant and at it greatest heights, you

want
a wine from the south for your Feast of The 7 Fish, and Campanian white wines
are without question the best way to go.

If you want some red wine for your Feast,
of course Italian reds are the natural bet. I suggest you do not get anything
to big or of heavy weight. Get a nice lighter red like; Chianti, Barbera, or
one of the lighter Etna Rosso wines. I particularly love Chianti from my good
friend Luigi Cappellini of Castel Verrazzano in Greve. Yes it’s not from
Campania, but I just love Chianti, especially Luigi’s. Though, often with this
Christmas meal, I love drinking Lacryma Christi Rosso from either
Mastroberadino or Feudi San Gregorio. Both of these wine producers make
wonderful wines, and you can get; Greco, Falanghina, Fiano, Lacryma Christ
Bianco or Rosso from either of these winemakers and you’d be doing very well.
Basta.

LEARN HOW To MAKE THE FEAST of THE 7 FISH

THE FEAST of THE 7 FISH

by Daniel Bellino-Zwicke

The DEFINING BOOK of THE GENRE

Italian Christmas Feast of The 7 Fish

The Feast of The 7 Fish

The Feast of The 7 Fish

Kindle Edition

The Italian Christmas Feast of The 7 Fish? Ever Wonder about it” Its meaning, make-up, rituals, and of course “How To Make It?” Well Ladies and Gentlemen, You’re in Luck.” Renowned Chef and Cookbook author Daniel Bellino-Zwicke has just come up with his latest “THE FEAST of The 7 FISH” An Italian-American Christmas Eve Feast, and just in Time for Christmas. If you’ve ever wanted to know about this wonderful Italian Christmas Tradition and How to make it, then this book is for you. It has Everything you need to know to make this Wonderful Italian Feast and on all levels ..

THE FEAST of The 7 FISH

Feast of The 7 Fish

by Daniel Bellino-Zwicke

in PAPERBACK & KINDLE EDITIONS AMAZON.com

La Vigilia

My Aunt Helen used to make the famous Italian Christmas Eve Dinner, The Feast of 7 Fishes, The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.

The first time I ever had the mystical dinner was about 14 years ago with my cousin Joe, his family and my girlfriend Duyen. We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, the 7 Fish representing the 7 Sacraments.

This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.

So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. So it we had great anticipation of the grand Feast to come and we were filled with happy expectations of the meal to come.

And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much loved Southern Italian (especially Napoli and Sicily) creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, white wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alexandra, Little Joey, Duyen, Jose, and Sergio from Barcelona were all in attendance.

The Mussels Posillipo, a great favorite of both Neopolitans and their Italian-American brethren, were cooked with garlic, white wine, parsley, and tomato, of which the sauce is always great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few mussels to eat, and I have loved them ever since.

Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them. The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!

The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.

Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success though quite a lot of work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat. So, you will see later on that you can have this great Feast of 7 different Fish in a number of ways; either 7 fish in seven courses or do the 7 fish in three, four, 5, or 7 separate courses, whatever you choose, it’s up to you.

On this particular Feast of The 7 Fish in 3 courses, we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex’s and Joe’s favorite and they said that it was a must whenever we make the meal. We had the Stuffed Calamari as our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three.

The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.

The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.

The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian-American way of life, the food, the wine, the rituals. Joe truly loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family who I share my meals with.

It makes cooking a joy rather than a chore, when cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of love. Scratch that, “A Whole Lotta Love!”

If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and represents the Holy Trinity of The Father, Son, and Holy Ghost. Basta, e Buon Natale!

EXCERPTED from THE FEAST of THE 7 FISH by Daniel Bellino-Zwicke

The Feast of The 7 Fish

SECRET ITALIAN RECIPES

SEGRETO ITALIANO

by Daniel Bellino-Zwicke

Marianra Sauce

What is Marinara Sauce? That’s a good one. And I can tell you there is no one single definitive answer. Doesn’t exists, unlike, Amatriciana or Bolognese Sauce, which both can have variations, they are still both pretty defined and the variations come after what defines a Bolognese or Amatriciana Sauce.

Well, one thing that a Marinara Sauce is, it’s a Tomato Sauce, a type of Tomato Sauce and a Marinara Sauce will vary according to who makes it.

Italians (in Italy) refer to Marinara not as a Sauce but in association with a recipe as in Spaghetti al Marinara, this translates to Mariner’s Spaghetti or in the style of the mariner, or “Sailor,” and is of Southern Italy and Naples in particular. Southern Italian Spaghetti al Marinara does not contain any Seafood as some might think, and the name leads to imply.

Folklore has it that, Italian Sailors developed Marinara Sauce to cook on ships, as the high-acid content in tomatoes helped to preserve it well. Another theory is that the wives of Neapolitan Sailors cooked Spaghetti al Marinara for their husbands when they returned from sea.

So what is Marinara Sauce? Renowned Cook-book author and Restaurateur Lidia Bastianich says of marinara sauce, “The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor.” This is Lidia’s version, but you’ll see the one most often made in Italian Restaurants differ a bit from Lidia’s.

Marinara Sauce is widely used in Italian-American Cuisine, and the sauce can vary from person to person and, cook-to-cook, chef-to-chef, restaurant to restaurant, “there is no one single exacting specific recipe, but all usually have Olive Oil, Garlic, Tomato, Pepperoncino, and Basil and or Oregano. Oregano seems to be the biggest single factor in what a Marinara Sauce actually is, as many versions of Marinara Sauce seem to have Oregano included in it, which is not usually present in true Italian (of and from Italy) Tomato Sauce, or Sugo al Pomodoro. One other factor, is that Marinara Sauce is cooked quickly, in about 10-15 minutes as opposed to 45 minutes or longer for regular Tomato Sauce.

OK, now, my Marinara Sauce, what I think it is, and how I make it. It’s also how, not everyone but many others make it as well. Remember, I am of Italian-American ancestry; I cooked professionally for 20 years, in French, then Italian Restaurants. To me, the way I was taught and what I think is the best tasting Marinara Sauce of all, is as follows. To make Marinara Sauce, I already have my base, regular Tomato Sauce that I have made previously. When I was cooking in a restaurant and someone wanted Marinara Sauce, this is the one we made. We’d use about a cup and a half of our regular tomato sauce that was always on hand. When we got an order for Spaghetti Marinara, we’d put some Olive Oil and a single serving pan. Heat it, adding a good amount of chopped fresh Garlic. Cook the garlic, add a bit of Pepperoncino (Red Pepper Flakes) and a little dried Oregano. This was our flavoring base, and would considerably add much flavor to the base Tomato Sauce, making for an extremely tasty Marinara. Once the garlic has cooked to where it just starts to brown a bit, you add the Tomato Sauce and heat through. Once your spaghetti has finished cooking, you drain it, drop it in the pan with your Marinara Sauce, adding a bit of the pasta cooking water, toss the pasta, mix and serve. Voila, Spaghetti Marinara, my version and the one most accepted as Marinara when ordered at an Italian Restaurant in New York. Though there are others, this is not the defining Marinara Sauce Recipe, but I believe the one most widely used, and no matter, I can tell you it’s dam tasty and, I always get raves whenever I make it.

So in the end, what is marinara? As I’ve said there is no one right singular answer, or description. But if you ask me and most any renowned Italian-American home cook or respected cooks and chefs in New York Italian Restaurants, they’ll tell you the one I describe as what I call Marinara Sauce is the one most excepted. Marinara Sauce is Tomato Sauce that has already been made, then it’s reheated and cooked in a pan that has a highly flavorful base of olive oil cooked while a good amount of garlic and a few flakes of Pepperoncini (Red Pepper flakes), add already cooked cooled tomato sauce to the pan with the garlic and olive oil, and possibly oregano, heat this and you have Marinara Sauce! Basta!

MARINARA SAUCE RECIPE

Ingredients:

1 & ½ cups Home-Made Tomato Sauce

5 tablespoons olive oil

1 or 2 cloves Garlic, peeled and chopped fine

Pepperoncino (Red Pepper flakes), 1/8 of a teaspoon

Oregano is “Optional” ¼ to ½ teaspoon if you use it

Heat olive oil with garlic over medium flame for 2 minutes.

2. Add Pepperoncino and Oregano if you are using it and cook 1 minute.

3. Add homemade Sugo di Pomodoro (Tomato Sauce)

that you cooked previously. Cook over medium heat for 3-4 minutes.

NOTE: This is enough Marinara Sauce for one portion of Marinara Sauce. To make for 4 people, increase ingredients by 4 times or whatever amount of servings you’d like.

EXCERPTED From SUNDAY SAUCE by Daniel Bellino-Zwicke

Marinara Sauce Recipe in Sunday Sauce

by Daniel Bellino Zwicke

Learn How to Make SUNDAY SAUCE alla CLEMENZA

SECRET ITALIAN RECIPES

SEGRETO ITALIANO

by Daniel Bellino Zwicke

How to Cook Italian Greens

ITALIAN GREENS

If you don’t already know, green
vegetables are without a doubt the single best thing you can put in your body.
Green vegetables and water, that is. Yes, you’ve gotta have water too.

Yes, green veggies are quite
healthy. Italians love all sorts, other vegetables and fruits too. And they
prepare their vegetables in a multitude of ways.

Italians, and especially
Italian-Americans, love our green vegetables, and we really love greens, like;
Broccoli Rabe (Rapini) and Escarole, or Scarola. Any green vegetables that are
simply sautéed in garlic and olive oil are great favorites. Along with being
immensely beneficial to good health, looking good, and tasting great, these
sautéed greens are quick and easy to prepare.

Sautéed greens are the perfect accompaniment to any meat, fish, or
poultry entrée and are great on their own or with other ingredients in an antipasto
or as bruschetta on grilled or toasted Italian bread. You can prepare Broccoli
Rabe, Escarole, Swiss Chard, Green Beans, Broccoli, Spinach, or Beet Greens all
in this manner.

SCAROLA !

Escarole, in Italian the word is “scarola.”
In the Italian American dialect of my father’s generation the word is usually
pronounced,”Schka-role.” Few are the young people these days that have ever
even heard the word and I wonder how many have ever tasted this leafy green
that many of us love so. “Schka-role” is of singular importance in the
Italian-American cuisine. In the pantheon of Italian-American foods, escarole
is way up there, along with Broccoli Rabe and Eggplant (melanzane). Escarole
finds itself in soups, in recipes with beans and in stuffed versions, and
sometimes on pizza.

In our family, my sister Barbara and I
are the ones who love sautéed escarole most. It’s simply sautéed with garlic,
good olive oil, salt & pepper and “Basta,” that’s it, it’s done and it’s
tasty as heck. This sautéed escarole is our favorite side-dish with roast
chicken, pork chops, steak, and grilled fish.

One of the best uses ever for “Scarola” is in the whimsical
Southern-Italian soup, Italian Wedding Soup with chicken broth, chicken, little
meatballs and escarole, “It’s just divine.”

And did you know? “Scarola,” is slang for “Money” in Italian, as in
“That car cost a lot of “Schka-Role!”

SAUTÉED ESCAROLE

Ingredients:

2
heads escarole washed and roughly chopped

7
cloves garlic, peeled and sliced

¼
teaspoon crushed red pepper, ¼ cup olive
oil

1. Blanch escarole in boiling salted
water for 2 minutes. Drain off water. Drain again and squeeze excess water from
Escarole.

2. Sauté garlic in oil until it just
begins to brown.

3. Add red pepper and escarole.

Sauté escarole over medium heat for about 6 minutes. Season with Salt and black
pepper and serve.

Excerpted from SUNDAY SAUCE by Daniel Bellino-Zwicke

RAPINI

SAUTEED ESCAROLE and Other Recipes in Daniel Bellino-Zwicke ‘s SUNDAY SAUCE

SECRET ITALIAN RECIPES

in SEGRETO ITALIANO

Johns Italian Restaurant New York

JOHN’S of 12th STREET

The MOVIE

WORLD PREMIER

SPECTACLE THEATER

Williamsburg, Brooklyn

New York

JOHN’S

East 12th Street

New York, NY

John’s is one of the last of a dying breed of Old School Italian Red Sauce Joints .. John’s has been a beloved East Village Italian New York Instituion since 1908, making it one of

New York’s oldest Italian Restaurants of which only a few of many remain. John’s is one of them.

John’s serves classic Old School Italian American food, including classics like; Clams Posillipo, Baked Clams Oreganata, Lasagna, Spaghetti & Meatballs, Manicotti, and more, including now rare items such as Speedino alla Romano and Veal Sweetbreads.

The wonderful Turn of The Century decor of John’s has been lovenly and painstakingly preserved with its 1908 decor still intact. John’s is lively and the old school waiters help round out the total picture of Italian Food with great old 1908 decor and animated service from the Black Bowtied Waiters.

Over the years John’s has seen the like of; John Lennon, Joe Jackson, Ray Davies, Carol Burnett, Montgomery Clift, Ron Silver, Rockets Redglare, Tom Crruise, Mimi Rodgers, and many other celebrites pass through its doors. Why don’t you pass through too? It’s great old Italian New York experience.

LUCKY LUCIANO

SUNDAY SAUCE

by Daniel Bellino-Zwicke

SECRET ITALIAN RECIPES

SEGRETO ITALIANO

JOE MASSERIA HITS VALENTI

LUCKY LUCINIO Does The DIRTY WORK

Outside JOHN’S of 12th STREET

Smarting over the recent attempt on his life, which had left two bullet holes through his hat and another two holes through his coat, Joe Masseria plotted bloody revenge in epic Italian Renaissance fashion.

Chief Assassin

The target of his wrath was Umberto Valenti, a seriously wily character who had blasted those bullet holes through Masseria’s hat and coat. According to the New York Times in 1915, Valenti was:

A former Black Hand extortionist, it was rumored that Valenti had killed over 20 men, a number of whom had been Masseria’s closest advisors. The thirty four year old Valenti was the chief assassin of Salvatore “Toto” D’Aquila, the New York Mafia’s supreme ruler, a Mafioso who was locked in vicious mob war with Masseria and his chief strategist Giuseppe “the Clutch Hand” Morello.

However, Masseria’s seemingly supernatural bullet dodging powers had given the hard noised, but superstitious, Valenti second thoughts. Second thoughts that had him suing for peace and walking into an ambush in one of New York’s most storied Italian restaurants, John’s of 12^thStreet, on August 11, 1922, a restaurant that has been used as a set on Boardwalk Empire and the Sopranos.

Well Dressed Gunmen

Whether or not Valenti sampled the chicken parmigiana before being croaked has been lost to the winds of history. However, some time around noon, Valenti and six laughing companions emerged from their luncheon. Walking eastward, smiles turned into frowns. Suddenly, Valenti spooked and bolted towards Second Avenue as two slick, well-dressed gunmen whipped out revolvers and fired. Gangland legend holds that one of the shooters was none other than Charley “Lucky” Luciano, Masseria’s newest protégé (the other shooter was probably Vito Genovese).

The FEAST of The 7 FISH

Italian Christmas

Pandemonium on 12^thStreet

As the shots flew, pandemonium broke loose on 12^th Street. Whirling around, the feared assassin drew a revolver just as a bullet flew through his chest.

A teenage witness told the New York Times:

Luciano’s Escape

Despite Valenti’s death, the friendly Luciano and his pals weren’t done yet. A crowd formed to block the gunmen’s escape so the mobsters opened fire, hitting a street sweeper and a little girl visiting from New Haven Connecticut. The shots dispersed the crowd, and the hitmen disappeared into a nearby tenement.

Should I Bring Pajamas?

Masseria was arrested for the murder. During his arrest, he supposedly grinned and asked the police:

… whether he would need a nightshirt remarking, that the last time he slept in the station house they forgot to give him a pillow or pajamas.

For a job well done, Joe Masseria elevated Luciano to a leadership position at his headquarters in the Hotel Pennsylvania. All murder charges were eventually dropped, and Masseria, on his way to becoming Joe the Boss, set his sights on Valenti’s overlord, Toto De Aquila, New York’s boss of bosses.

However, John’s of 12^th had another infamous last meal lined up twenty years later. The victim would be Carlo Tresca.

BASTA la PASTA !!!!

Big Dogs of Italian Wine New York

ITALIAN WINE CULTURE NEW YORK

Marchese Lamberto Frescobaldi

with Author Daniel Bellino-Zwicke and Marchese Leonardo Frescobaldi

NEW YORK

SASSICAIA Winemaker SEBASTIANO ROSA

with Friends Daniel Bellino-Zwicke and GIOVANNI FOLNARI of NOZZOLE

NEW YORK

Marchese Piero Antinori
with Writer
Daniel Bellino-Zwicke
in NEW YORK

Marchese Piero Antinor with New York Writer Daniel Bellino-Zwicke

Ferdinando Frescobaldi
and
Daniel Bellino Zwicke
in
NEW YORK

MARCHESE FERDINANDO FRESCOBALDI Meets With Friend DANIEL BELLINO ZWICKE at BRUNELLO EVENT

NEW YORK

Daniel Bellino-Zwicke & Calvalieri Luigi Cappellini at DeGrezia Restorante NEW YORK

LUIGI CAPPELLINI (L) the Propritor of CASTELO VERRAZZANO in GREVE in CHIANTI

Meets with Friend and Wine Director of DeGrezia Restorante DANIEL BELLINO ZWIKCE

at DeGrezia in NEW YORK

Count Francesco Muroni Cinzano (R) Propietor of Col D’ORCIA

Meets with DANIEL BELLINO ZWICKE

at DeGrezia Restorante in NEW YORK

Gianpaoulo Motta & Author Daniel Bellino Zwicke

at Bottega del Vino, Verona Italy

Antonio Rallo of Donnafugata

with Author Daniel Bellino-Zwicke

The KING of BARBARESCO

ITALO STUPINO with Author DANIEL BELLINO ZWICKE

CASTELO di NEIVE BARABRESCO “SANTA STEFANO”

Daniel Bellino Zwicke & Nadia Zenato

at WINEBOW Portfolio Tasting NEW YORK

ZENATAO AMARONE

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

SECRET ITALIAN RECIPES

“BIG DOGS of ITALIAN WINE”

In NEW YORK

SEBASTIANO ROSA – Winemaker SASSICAIA

Italian Cookbook author DANIEL BELLINO ZWICKE

Owner of NOZZOLE – GIOVANNI FOLNARI

CONTI GIUSEPPE TASCA

With author DANIEL BELLINO

DBZ

NEW YORK NY

DANIEL BELLINO ZWICKE

WINE DIRECTOR DAYS

NEW YORK CITY

ME & The FRESCOBALDI’S

MARCHESE LAMBERTO FRESCOBALDI

Author DANIEL BELLINO ZWICKE

MARCHESE LEONARDO FRESCOBALDI

NEW YORK CITY

“BIG DOGS of ITALIAN WINE in NEW YORK”

My Two FAVORITE “CHIANTI”

CONTI CAPPONI – Greve

CASTELLO VERRAZZANO – Greve

…. Daniel Bellino Zwicke ….

Me in SICILY

At PALUMBO

AGRIGENT, SICILIA

An “AMARO” after DINNER

“BEST ROTISSERIE CHICKEN EVER”. !!!

ROAST POTAOES & PASTA al FORNO as WELL

Daniel Bellino Z

Me in CAPRI

After a DAY of SWIMMING

MARINA PICCOLA – CAPRI

With an APEROL SPRITZ

2022

Me VINCE & ALYSAA

My BIRTHDAY CELEBRATION

JOHN’S of 12th STREET

January 2025

SINATRA SAUCE

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

Book of The Year Sunday Sauce

SUNDAY SAUCE 2014 BEST BOOKS of THE YEAR 2014

SUNDAY SAUCE – When Italian-Americans Cook by New York Author Daniel Bellino-Zwicke was AWARDED a BEST BOOK of THE YEAR AWARD 2014 from AMAZON.com
SUNDAY SAUCE has been # 1 on Amazon’s BEST SELLER LIST ITALIAN COOKBOOK for 2014 …

5 Months, which explains why the book is a BOOK of THE YEAR Award Winner …

BRAVO DANIEL !!! We SALUTE THEE !
BEST SELLER LIST “SUNDAY SAUCE Is # 1 “

SECRET ITALIAN RECIPES

SEGRETO ITALIANO

THE FEAST of THE 7 FISH

ITALIAN CHRISTMAS

by Daniel Bellino-Zwicke

SEGRETO ITALIANO
Wins BOOK of THE YEAR AWARD AMAZON.com

Veal Milanese alla Sinatra

Frank SInatra & Ava Gardner

“Mangia Bene”

VEAL MILANESE alla SINATRA

Veal Milanese? Now that’s Italian! Italian from Italy that is, and totally authentic to Italy and not an Italian-American invention. Veal Milanese is par-ticularly loved by New York and New Jersey Italian-Americans, but it’s a dish that is not often eaten at home. It is most often eaten in Italian Restaurants. Veal Milanese is a dish that when made in its most classic form and of the original recipe is made with a rib veal-chop that is pounded thin, then breaded, then fried in a combination of butter and oil to browned, crisp, and crunchy. It is put on a plate and topped with a salad of Arugala & Tomato. It is simple and delicious. Veal Milanese is simple and delicious, but cheap it’s not. This dish can cost you anywhere from about $29 to $42 a pop, with the average being about $39 in a restaurant. Not cheap! You can make it at home for about $10 or $12, considerably cheaper than 39 dollars. But guess what? Just like with our friend Veal Parmigiano, Veal Milanese can be made with chicken or pork. Yes, it’s no longer Veal Milanese, but Pork or Chicken Milanese. But guess what? It taste just as good, and it’s way cheaper. So if, you have a hankering for some Veal Milanese, but don’t want to spend $39 plus tip, plus tax, and you’ve got to have a least one glass of wine in a restaurant, that Veal Milanese with all the rest is gonna cost you about $65 or so. Dam! But you’ve got alternatives. You can make Veal Milanese at home for $10 to $12, or you can make Pork or Chicken Milanese for $3 or $4 a serving. Not a bad alternative.

Oh, and by the way, did you know that Veal Milanese was one of Frank Sinatra’s favorite dishes? Yes, ol Blue Eyes loved it, along with; a simple bowl of Spaghetti Pomodoro (Tomato Sauce), Clams Posillipo, Sausages, Meatballs, and of course Sunday Sauce. As many know, Patsy’s on West 56^th Street in New York was Sinatra’s all-time favorite restaurant. He loved and adored the place, and ate there for more than 50 years. Frank liked his Veal Milanese at Patsy’s and he liked it a certain way, extra thin and extra crisp. Veal Milanese is already pounded thin to begin with, but Frank liked his even thinner, and at Patsy’s they always granted Frank’s request and gave him what he wanted, which was good-old, no-fuss Italian Food prepared to perfection. Basta!

Excerpted from SUNDAY SAUCE by Daniel Bellino-Zwicke

Frank Sinatra

with

Dean Martin

and Other Freinds

VEAL MILANESE “The RECIPE”

INGREDIENTS:

4 Veal Cutlets from your butcher, or pork or chicken 1-1/2 cups plain breadcrumbs

1 ½ cups flour

3 eggs, Salt & Black Pepper

4 cups Arugala, 1 cup cherry tomatoes cut in half

2 lemons cut in half

Vegetable Oil for frying and half stick of butter

2 lemons cut in half

6 tablespoons Olive Oil, Salt & Pepper to Taste

2 tablespoons Red Wine Vinegar

Preparation:

1. Place four, eggs, and bread crumbs each in their own separate bowls.

2. Season cutlets with Salt & Pepper. Season eggs, Flour and breadcrumbs with salt & pepper

3. Dredge each veal cutlet in flour, and shake off excess flour.

4. Then dredge veal in eggs, shaking off excess flour before putting in to breadcrumbs.

5. Completely coat veal cutlets with breadcrumbs. Press bread crumbs in to the cutlets. Set Aside.

6. Heat oil over medium heat in a frying pan that is big enough to cook 2 cutlets at a time.

7. When oil is hot enough for frying, add butter and turn heat to high. Add 2 of the breaded cutlets and fry on each side to slightly golden brown. Remove fried cutlets to a plate with paper towels and keep warm.

8. Fry other 2 cutlets until golden brown on each side.

9. Place Arugala and Tomatoes in a mixing bowl. Olive Oil and Vinegar. Season with Salt & Pepper to taste. Toss Salad.

10. Place each cooked Veal Cutlet on a plate each. top each cutlet with salad. Place a half lemon on each plate and serve your Veal Milanese

Veal Milanese alla Sinatra and Other Great Recipes

and Stories in SUNDAY SAUCE by Daniel Bellino-Zwicke

Mangia Bene !

SINATRA Dines with HUMPHREY BOGART

SECRET ITALIAN RECIPES

SEGRETO ITALIANO by Daniel Bellino-Zwicke

FRANK

R.I.P.

“We Love You Frank”

Dalforno Amarone

Dalforno Wines

The Days Line-Up

MICHELE Dal FORNO & Author Daniel Bellino-Zwicke

Private Tasting

Dal Forno Wines

The Nomad Hotel

NEW YORK, NY, Oct. 2014

Author / Wine Director of DeGrezia restorante in New York, Daniel Bellino-Zwicke

tasted through an offering of Dal Forno Wines with Michele Dal Forno at a Private Wine Tasting at The Nomad Hotel in New York .

Michele tasted Daniel on the Dal Forno Valpolicella Superiore 2008, Romano Dalforno Amarone 2008 and a 2003 Amarone in magnum as well as Dal Forno Recioto 1197 which Michel says is Dal Forno’s greatest wine .. Funny, we would have thought it was the Amarone.

Daniel really enjoyed all the wines. He loved the Valpolicella 2008 which he said, “at the prices that Dalforno gets for its wines, the Valpolicella would have the best chance of selling, but even being the most inexpensive of all the Dalforno wines, its still quite expensive.

The 2003 Amarone was, “Extraordinary,” Daniel said. It was served from a magnum and quite a treat.

Daniel, said that these wines, “are Trophy Wines,” and are quite expensive. Few people, other than those with heavy bank-rolls could ever drink them. He stated that a bottle in restaurants goes for anywhere from $650 to $900 a bottle for a current vintage, while older vintages cost more. Daniel stated that he has 4 different vintage Dal Forno Amarone on his list, from $650 to $850 … The wines never sell, too expensive. They sit in the cellar waiting for someone with deep pockets to purchase a botte. Eventually, they sell, for now, they are resting in the cellar. Basta!