DiMaggio and Bellino – Joltin Joe DiMaggio

JOE DiMAGGIO

DiMAGGIO & BELLINO

features Joe DiMaggio and his family’s culinary traditions in his Italian-American cookbook, SUNDAY SAUCE. The book highlights recipes like “Mamma DiMaggio’s Sunday Gravy,” honoring the mother of the legendary Yankee Clipper, Joe DiMaggio.

Connection: Daniel Bellino-Zwicke, a cookbook author and former restaurant professional, highlights Joe DiMaggio as a key figure in Italian-American culture in his books.
“Sunday Sauce”: In his book Sunday Sauce, Bellino-Zwicke includes recipes for classic Italian-American dishes, featuring stories and recipes from famous figures, including Joe DiMaggio.
“Mamma DiMaggio’s Gravy”: The book specifically includes a recipe for “Mamma DiMaggio’s Sunday Gravy,” which is a nod to Joe DiMaggio’s mother, Rosalia, and the traditional Sunday meals of Italian-American families.
Other References: Bellino-Zwicke often highlights famous Italian-Americans like DiMaggio, Frank Sinatra, and Tony Bennett in his work, celebrating the culture and food of Italian New York.

SUNDAY SAUCE

With MAMMA DiMAGGIO’S SUNDAY GRAVY

RECIPE

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Daniel Bellino Zwikce

DANIEL BELLINO ZWICKE

Daniel Bellino Zwicke (also known as Danny Bolognese) is a prominent New York City – based author, wine professional, and former chef specialising in Italian-American Cuisine and clutlrue. With over 30 years of experience in the restaurant industry, he is recognized as a leading authority on Italian wine and the creator of America’s first Venetian wine bar, Bar Cichetti.

Professional Background

Zwicke has held various roles in renowned New York City establishments, including:

Chef & Wine Director: Worked at acclaimed restaurants such as Da Silvano, Del Posto, Barbetta, and John’s of 12th Street.

Restaurateur: Founded Bar Cichetti in 1997, credited as the first Venetian-style bacaro (wine bar) in the United States.
Influencer: Runs the successful Instagram page @newyork.italian, which has over 500,000 followers and celebrates Italian-American culture.

Published Works

He has authored numerous bestselling cookbooks and travel guides, often blending recipes with personal essays and cultural history. Notable titles include:

Sunday Sauce: A bestseller focusing on Italian-American home cooking and “secret” family recipes.
Grandma Bellino’s Italian Cookbook: A collection of traditional recipes from his Sicilian grandmother.
Positano: The Amalfi Coast Cookbook & Travel Guide: His 2021 release that combines regional recipes with travel insights.
The Sinatra Cookbook: Also known as Sinatra Sauce, featuring recipes and stories tied to Frank Sinatra’s favorite meals.
The Big Lebowski Cookbook: Titled Got Any Kahlua?, this book features recipes inspired by “The Dude”.
The Feast of the 7 Fish: A guide to the traditional Italian Christmas Eve seafood dinner.

CURENT & UPCOMING PROJECTS

New Books: He is currently working on a book about Venice (tentatively titled My Venice) and another focusing on the Chianti region and its wines.

Travel: He continues to travel extensively through Italy, recently visiting Verona, Florence, and Lucca to gather material for his upcoming works.
His books are widely available through major retailers like Amazon and
ThriftBooks

BOOKS by Daniel Bellino – Amazon.com

JOE DiMAGGIO

“The SWING”

FINE ART PRINT

JOE DiMAGGIO

Giuseppe Paolo DiMaggio was born on November 25, 1914, in Martinez, California, the eighth of nine children born to Italian immigrants Giuseppe and Rosalia DiMaggio, from Isola delle Femmine (Sicily). His Italian birth name was Giuseppe Paolo DiMaggio. Rosalia named her son “Giuseppe” after his father in the hopes he would be her last child; “Paolo” was in honor of Giuseppe’s favorite saint, Paul of Tarsus.

Joe DiMaggio was one of the most recognizable and popular men in mid-twentieth century America. He was celebrated in song and literature as an iconic hero, and he was married, briefly, to the nation’s number one glamour girl. On March 16, 1999, the House of Representatives passed a resolution honoring him “for his storied baseball career; for his many contributions to the nation throughout his lifetime; and for transcending baseball and becoming a symbol for the ages of talent, commitment and achievement.”1

But first and foremost Joe DiMaggio was a ballplayer. Known as the Yankee Clipper, he was the undisputed leader of New York Yankees teams that won nine World Series titles in his 13-year career that ran from 1936 to 1951, with three years lost to duty in World War II. He was three times the American League’s Most Valuable Player and he holds what many consider to be the most remarkable baseball record of all, a 56-game hitting streak in 1941. As the son of immigrants, he was the embodiment of the American Dream, a rags-to-riches story played out in pinstripes.

Joseph Paul DiMaggio was born Giuseppe Paolo DiMaggio on November 25, 1914, in Martinez, California, 25 miles northeast of San Francisco. His parents, Giuseppe and Rosalia (Mercurio) DiMaggio, had settled there after emigrating from Sicily. After Joe was born they moved the family to San Francisco, where Giuseppe continued to work as a fisherman. Joe was the eighth of their nine children, one of five sons. Two of his brothers, Vince and Dominic, would also play in the major leagues.

Unlike two of his older brothers, Joe had no interest in joining his father on the fishing boat. Instead, he played for several amateur and semi-pro teams in baseball-rich San Francisco. It was 19-year-old Vince, who was then playing for the San Francisco Seals of the Pacific Coast League, who got Joe into professional ball. When the Seals found themselves in need of a shortstop near the end of the 1932 season, Vince convinced Seals manager Ike Caveney to give his 17-year-old brother a chance. Joe played in the final three games of the season, and then was signed to a contract in 1933 for $225 a month.

Moved to the outfield because of his erratic arm, DiMaggio hit .340 and set a PCL record by hitting in 61 straight games. In 1934, he hit .341, but a knee injury that sidelined him in August made major-league teams leery of signing him. The Yankees offered to buy his contract for $25,000 and five players, but with the contingency that he remain with the Seals in 1935 to prove he was healthy. DiMaggio made a convincing case by hitting .398, with 34 homers and 154 runs batted in.

In 1936, only two years after the departure of Babe Ruth, the heralded rookie came to spring training facing big expectations. Writing in The Sporting News on March 26, Dan Daniel noted, “Yankee fans regard him as the Moses who is to lead their club out of the second-place wilderness. . ..” It didn’t take long for the rookie to make his mark. Halfway through the season, when he was hitting around .350 and had started in right field in the All-Star Game, his photo was on the cover of Time magazine. For the year he hit .323 with 29 homers and drove in 125 runs.

DiMaggio was the classic five-tool player; in addition to hitting for average and power, he could run, throw, and field. Joe McCarthy, the Yankees manager from 1931 to 1946, called him the best base runner he ever saw. His all-around play led the 1936 Yankees to the first of four straight World Series titles. The 21-year-old sensation had established himself as the successor to Babe Ruth. After the Series, he received a hero’s welcome in his home town of San Francisco, where Mayor Angelo Rossi gave him the key to the city.

DiMaggio finished second in the MVP vote in 1937, despite leading the American League in home runs, slugging percentage, runs, and total bases. He won the first of his three MVP Awards in 1939, when he led the league with a career-best .381 average. Following that season, he married 21-year-old Dorothy Arnold, a singer, dancer, and actress he met while filming a bit part in the movie Manhattan Merry-Go-Round.

By then the 6-foot-2, 190-pound outfielder was acknowledged as the best player in baseball, but to some his ethnic background was still ripe for stereotypical portrayal. In a cover story in the May 1, 1939 issue of Life magazine, Noel Busch identified DiMaggio as a “tall, thin Italian youth equipped with slick black hair” and “squirrel teeth.” But the young ballplayer apparently confounded Busch’s general perception of Italian Americans. “Although he learned Italian first, Joe, now twenty-four, speaks English without an accent and is otherwise well adapted to most U.S. mores. Instead of olive oil or smelly bear grease he keeps his hair slick with water. He never reeks of garlic and prefers chicken chow mein to spaghetti.”3

After winning a second consecutive batting title in 1940, DiMaggio reached a new level of fame in 1941. He set one of the most enduring records in sports by hitting in 56 consecutive games. On May 15, the day the streak began, the Yankees were in fourth place, and DiMaggio had batted a lowly .194 over the previous 20 games. On June 17, DiMaggio broke the Yankee hitting-streak record of 29 games, set by Roger Peckinpaugh in 1919 and equaled by Earle Combs in 1931.

One of those rare athletes — like Babe Ruth and Muhammad Ali — who transcended the world of sport, DiMaggio has been called by more than one writer the last American hero. Revisionist historians later offered a more nuanced view, portraying him as a flawed hero who became increasingly reclusive and suspicious of others. Nevertheless, when he died his enduring status as a cultural icon was confirmed by an outpouring of adulation which few public figures, in any walk of life, could evoke. His death was front-page news in every major newspaper, was covered extensively on television newscasts and specials, and was the cover story in Newsweek magazine. Referring to the frequent bulletins on DiMaggio’s health that had been issued in the months prior to his death, Frank Deford wrote that it was “as if he were some great head of state.”25 As one Brooklyn native put it, DiMaggio “epitomized an era when, for a lot of us, baseball was the most important thing in life.”

The answer to Paul Simon’s question — Where has Joe DiMaggio gone? — remains the same: Nowhere. He remains firmly lodged in the American consciousness as a stylish symbol of a time when baseball was the undisputed national pastime and America was enjoying unprecedented prosperity. On April 25, 1999, two months after his death, DiMaggio’s monument was unveiled in Yankee Stadium’s Monument Park, joining those honoring Miller Huggins, Lou Gehrig, Babe Ruth, and Mickey Mantle. The inscription reads, in part, “A Baseball Legend and An American Icon.”

JOE DiMAGGIO – CAREER MAJOR LEAGUE BASEBALL STATS

GAMES PLAYED 1,736

LIFETIME BATTING AVERAGE. .325

HITS. 2,214

HOME RUNS. 361

RUNS BATTED IN (RBI) 1,537

On-BASE PERCENTAGE (OBP). .398

SLUGGING PERCENTAGE. .579

On-BASE PLUS SLUGGING .977

MAJOR AWARDS & ACHIEVEMENTS

3× American League MVP: 1939, 1941, and 1947.
13× All-Star: Selected in every season he played.
9× World Series Champion: 1936–1939, 1941, 1947, and 1949–1951.
2× AL Batting Champion: 1939 (.381) and 1940 (.352).
2× AL Home Run Leader: 1937 and 1948.
2× AL RBI Leader: 1941 and 1948.
MLB Record Hitting Streak: Hit safely in 56 consecutive games from May 15 to July 16, 1941.
Hall of Fame Induction: Inducted in 1955.

1937: Led the league in home runs (46) and runs scored (151), batting .346 with a career-high 167 RBI.
1939 (First MVP): Career-high .381 batting average with 30 HR and 126 RBI.
1941 (Record Streak): Batted .357 with 30 HR and 125 RBI; set the 56-game hitting streak record.
1943–1945: Missed three seasons of his prime while serving in the U.S. Army Air Forces during World War II.

Brief History of Italian New York

AL PACINO

SICILIAN AMERICAN

Native NEW YORK ITALIAN

BRONX, NEW YORK|

New York City has the largest population of Italian Americans in the United States of America as well as North America, many of whom inhabit ethnic enclaves in Brooklyn, the Bronx, Manhattan, Queens, and Staten Island. New York is home to the third largest Italian population outside of Italy, behind Buenos Aires, Argentina (first) and São Paulo, Brazil (second). Over 2.6 million[1] Italians and Italian-Americans live in the greater New York metro area, with about 800,000 living within one of the five New York City boroughs. This makes Italian Americans the largest ethnic group in the New York metro area.

The first Italian to reside in New York was Pietro Cesare Alberti, a Venetian seaman who, in 1635, settled in the Dutch colony of New Amsterdam that would eventually become New York. A small wave of Protestants, known as Waldensians, who were of French and northern Italian heritage (specifically Piedmontese), occurred during the 17th century, with the majority coming between 1654 and 1663. A 1671 Dutch record indicates that, in 1656 alone, the Duchy of Savoy near Turin, Italy, had exiled 300 Waldensians due to their Protestant faith.

The largest wave of Italian immigration to the United States took place in the late 19th century and early 20th century. Between 1820 and 1978, 5.3 million Italians immigrated to the United States, including over two million between 1900 and 1910. Only Irish and Germans immigrated in larger numbers.

The first New York neighborhood to be settled by large numbers of Italian immigrants – primarily from Southern Italy (mostly from Sicily) – was East Harlem, which became the first part of the city to be known as “Little Italy”. The area, which lies east of Lexington Avenue between 96th and 116th Streets and east of Madison Avenue between 116th and 125th Streets, featured people from different regions of Italy on each cross street, as immigrants from each area chose to live in close proximity to each other.

“Italian Harlem” approached its peak in the 1930s, with over 100,000 Italian-Americans living in its crowded, run-down apartment buildings. The 1930 census showed that 81 percent of the population of Italian Harlem consisted of first- or second- generation Italian Americans. This was somewhat less than the concentration of Italian Americans in the Lower East Side’s Little Italy with 88 percent; Italian Harlem’s total population, however, was three times that of Little Italy. Remnants of the neighborhood’s Italian heritage are kept alive by the Giglio Society of East Harlem. Every year on the second weekend of August, the Feast of Our Lady of Mount Carmel is celebrated and the “Dancing of the Giglio” is performed for thousands of visitors.

After World War II, the original Italian settlements such as East Harlem declined as Italian Americans moved to the North Bronx, Queens and Brooklyn’s southern tier. The geographic shift coincided with a new wave of Italian immigration. An estimated 129,000 to 150,000 Italian immigrants entered New York City between 1945 and 1973. Bypassing Manhattan, they settled in Italian American neighborhoods in the outer boroughs and helped reinvigorate Italian culture and community institutions. With the influx of postwar immigrants, Bensonhurst became the largest Italian community in New York City, with 150,000 Italian Americans in the 1980 census.

The best-known “Little Italy” in Manhattan is the area currently called that, which centers around Mulberry Street. This settlement, however, is rapidly becoming part of the adjacent Chinatown as the older Italian residents die and their children move elsewhere. As of the 2000 census, 692,739 New Yorkers reported Italian ancestry, making them the largest European ethnic group in the city. In 2011, the American Community Survey found there were 49,075 persons of Italian birth in New York.

Charles “Lucky” Luciano

Charles Lucky Luciano was born in Lercara Friddi, Sicily.

His parents immigrated to New York when he was 9 years old.

The Luciano’s settled on East 1oth Street in the Lower East Side of Manhattan.

The neighborhood, a 100 years ago, when Lucky was growing up, was primarily

a Sicilian neighborhood, as well as Neapolitans, and Italian immigrants from Geno and Abruzzo as well.

Author Daniel Bellino “Z”

SICILIAN AMERICAN

Daniel Bellino Z, also lived in the East Village,which was known

as part of the Lower East Side when Lucky Luciano lived there.

Daniel lived on Avenue A at Saint Mark’s Place for 11 years, from 1982

to 1993. While living there, he worked 2 jobs for 7 years. He’d cook at French and Italian restaurants during the day, and at night he waited tables at John’s on 12th Street for 7 years. John’s opened in 1908 and is still in business today (2023).

Not only did “Lucky” Luciano eat at John’s and Lanza’s around the block

on 1st Avenue, he is said to have “Whacked” (murdered) someone on the East 12th Street, right in front of John’s Sicilian Restaurant.

Lucky also frequent DeRoberti’s Pasticceria, a Sicilian Pastry Shop next toLanza’s Restaurant on 1st Avenue. Veneiro’s Italian Pastry Shop which opened on East 11th Street in 1890, is just about 50 feet away from Lanza’s and DeRoberti’s.

The BELLINO FAMILY

Giuseppina & Fillipo Bellino

Immigrated to New York from Lercara Friddi in 1906

The same years as the LUCINAO Family, both Families, along with

Martino Severino Sinatra (Frank’s Father) are from LERCARA FRIDDI, Sicily.

The Bellino’s; Fillipo, daughter Lucia – my Mother, Antonino and Giuseppina

are pictured here in Lodi, New Jersey, where they moved to, after 2 years in NYC

Fillipo opened a Shoemaker Shop on Main Street in Lodi, where there was a little

gambling room in the back, where local Italian men played cards and bet on Numbers.

FRANK SINATRA

Live at RADIO CITY MUSIC HALL

NEW YORK

SINATRA SAUCE

The COOOKBOOKS

Daniel Bellino Zwicke

COOK & EAT LIKE FRANK

HOS FAVORITE ITALIAN RECIPES

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RECIPES From My SICILIAN NONNA

GIUSEPPINA SALEMI BELLINO

From LERCARA FRIDDI

And Other SICILIAN & ITALIAN RECIPES

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SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

aka The GODFATHER COOKBOOK

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Martin Scorsese

Sicilian-American

Famed Italian-American director Martin Scorsese grew up in

a 6 floor walk-up in a Sicilian Neighborhood on Elizabeth Street

just south of Houston Street with his Sicilian-American parents

Catherine and Charles Scorsese.

His ancestral Sicilian Family are from the town of Pollizzi Generosa

in the Province of Palermo, near the towns of Corleone and

Lercara Friddi, Sicily.

Sinatra Pasta – Recipe – Tomato Sauce alla Sinatra

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

“SPAGHETTI POMODORO”

SPAGHETTI POMODORO

This dish focuses on a “quick” sauce that tastes of fresh tomatoes rather than a long-simmered “gravy.” Patsy’s Italian Restaurant in NYC was where Sinatra famously kept a private table.

RECIPE “FRANK’S TOMATO SAUCE”

Ingredients:
1 lb Spaghetti

1 (28 oz) can Whole Peeled Tomatoes (preferably San Marzano), crushed by hand
1/4 cup Extra-Virgin Olive Oil
4–6 cloves Garlic, peeled and lightly smashed
Handful of Fresh Basil Leaves, torn
Kosher salt and black pepper to taste
Optional: Pinch of red pepper flakes
Instructions:
Infuse the Oil: Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 2–3 minutes until golden brown. Sinatra’s Rule: Remove the garlic once it’s golden to leave only a subtle infusion.

Start the Sauce: Carefully add the hand-crushed tomatoes and their juices to the oil. Add red pepper flakes if using. Simmer on medium-low for about 15–20 minutes, stirring occasionally, until the sauce slightly thickens but remains bright red.
Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
Toss: Add the torn basil and a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce coats every strand. Serve immediately.
Fettuccine à la Sinatra
This is a decadent, Alfredo-style preparation that Sinatra often requested. It is defined by its simplicity—no flour or thickeners, just high-quality dairy and cheese.
Prep time: 5 mins | Cook time: 15 mins | Servings: 4

Ingredients:

1 lb Fettuccine (fresh is best if available)
1/2 cup (1 stick) Unsalted Butter, softened
1 cup Heavy Whipping Cream
1 cup Parmesan Cheese, very finely grated
Salt and freshly cracked black pepper
Fresh parsley for garnish
Instructions:

Boil Pasta: Cook fettuccine in salted water until just al dente.
Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
Create the Base: Slowly whisk in the heavy cream. Simmer gently for 2–3 minutes until slightly thickened, but do not let it reach a rolling boil.
Add Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety. Season with salt and a generous amount of black pepper.
Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
Rest & Serve: Remove from heat and let the pasta sit, covered, for 2 minutes—this allows the noodles to absorb the sauce. Garnish with parsley and serve on warm plates.

The SINATRA COOKBOOK

“SINATRA SAUCE”

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

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Books about Frank Sinatra – Biographies and Cookbook

SINATRA And The MAFIA MURDERS

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Drawing on recently released secret files, an astonishing look at the extent to which Frank Sinatra’s life and career were inextricably linked with the Mafia, and how a number of innocent people died, simply because they knew Sinatra, or had upset him.

It was said of the young Frank Sinatra that he came across as ‘St Francis of Assisi with a shoulder holster’. In Frank Sinatra and the Mafia Murders, Mike Rothmiller and Douglas Thompson draw on previously secret Los Angeles Police intelligence files, a cache of FBI documents released to the authors in 2021 and extensive interviews with prime sources, including many who worked with Frank Sinatra and many more who tracked his long and fatal association with the American Mafia, notably his ongoing connection, after his original godfather was assassinated: Sam ‘Momo’ Giancana, who shared a lover with President John F. Kennedy.

Sixteen days after the assassination of John F. Kennedy on 30 November 1963, nineteen-year-old Frank Sinatra Jr. was kidnapped at gunpoint from his hotel room in Lake Tahoe, Nevada. A $240,000 ransom was demanded from his father. While the FBI and Nevada and California law-enforcement agencies sprang into action, Frank secretly contacted his Mafia friends for help. The Mafia believed they could free young Frank much more quickly through their underworld connections. Some of those they questioned died.

Revealed here as never before is the extent to which Sinatra was adopted by the Mafia. They promoted his career and ‘watched his back’ and, in return, Sinatra danced to their tune. New information disclosed here shows that Sinatra also offered to spy for the CIA. Inside sources say Sinatra wanted the CIA to intercede to stop an investigation into his gaming licence in Las Vegas. But the CIA declined because they were already working with the Mob and were concerned Sinatra would learn of the Mafia’s connection to the CIA and leak it.

The BEST SINATRA COOKBOOK EVER !!!

“SINATRA SAUCE”

aka The SINATRA COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

And MORE …

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SINATRA SAUCE “Music Meatballs & Merriment”

Daniel Bellino Zwicke

Sinatra Sauce “Music Metaballs & Merriment” and Living The Good Life. “Like Frank” .. Yes, it’s about Frank. That is one Francis Albert Sinatra, the Greatest Singer of The 20th Century, and Icon of American, especially of the Italian-American Enclave in America. Frank Sinatra was many things, first and foremost a Great Italian-American singer, Love & Adored by Millions. Mr. Sinatra was also an actor, citizen, and Entertainer Par Excellence. Yes this book is about those things, Frank Sinatra : the incomparable singer, actor, recording artist, Teen Idol of the 1940s, philanthropist, and Las Vegas & Nightclub Entertainer. He was like no other, Sinatra was one-of-a- kind, and he had a lust for life, “Hanging with Friends,” – sipping cocktails, with good food, and making good times. That’s what this book is about, Frank Sinatra, eating (Italian Food), enjoying a cocktail or two, and the company of family and friends. Yes, Frank Sinatra lived life to its fullest. He wouldn’t have it any other way, but “His Way.”

This book “Inspires” and gives you the tools to live out your Sinatra Dreams. You can make it reality, with recipes of Frank’s Favorite Italian Foods, Pasta, Meatballs, Posillipo, Eggplant Parm and more. Eating, drinking, and having good times, all the time as Frank did. Meals with friends and family. Meals you can cook, with recipes in this book. The info and recipes are all here in Sinatra Sauce. Read it, put on some Sinatra (music), cook, eat, and create memorable times at the table, just like Frank. That’s what this book is about: Sinatra, Family, Friends, and Good Times. “The Best is Yet to Come”

Visit SINATRA SAUCE – The Website @ https://sinatrasauce.com

Author Daniel Bellino Zwicke is a lifelong Sinatra fan. He is a Best Selling author, who lives and writes in New York’s Greenwich Village. Daniel is currently working on several other projects. He has authored : Sunday Sauce, La Tavola, Mangia Italiano, Grandma Bellino’s Cookbook, Segreto Italiano, and Positano The Amalfi Coast – Travel Guide / Cookbook.

Recipes :

SINATRA TOMATO SAUCE

DOLLY’S MEATBALLS

EGGPLANT PARMIGIANA

CAPONATA

ARTICHOKES SICILIAN STYLE

ARANCINI (Sicilian Rice Balls)

MINESTRONE alla DOLLY

DINO’S PASTA FAZOOL

MACCHERONI al FORNO

SICILIAN LASAGNA

CHICKEN VESUVIO

VEAL MARSALA

STEAK – SINATRA’S WAY

MARTY’S SICILIAN MEATLOAF

FRANK’S ITALIAN CHEESECAKE

REGINELLA SICILIAN COOKIES

And Much More !!!

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SINATRA

The CHAIRMAN

James Kaplan

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“SINATRA” The CHAIRMAN

James Kaplan

Just in time for the Chairman’s centennial, the endlessly absorbing sequel to James Kaplan’s bestselling Frank: The Voice—which completes the definitive biography that Frank Sinatra, justly termed the “Entertainer of the Century,” deserves and requires. Like Peter Guralnick on Elvis, Kaplan goes behind the legend to give us the man in full, in his many guises and aspects: peerless singer, (sometimes) accomplished actor, business mogul, tireless lover, and associate of the powerful and infamous.

In 2010’s Frank: The Voice, James Kaplan, in rich, distinctive, compulsively readable prose, told the story of Frank Sinatra’s meteoric rise to fame, subsequent failures, and reinvention as a star of live performance and screen. The story of “Ol’ Blue Eyes” continues with Sinatra: The Chairman, picking up the day after he claimed his Academy Award in 1954 and had reestablished himself as the top recording artist. Sinatra’s life post-Oscar was astonishing in scope and achievement and, occasionally, scandal, including immortal recordings almost too numerous to count, affairs ditto, many memorable films (and more than a few stinkers), Rat Pack hijinks that mesmerized the world with their air of masculine privilege, and an intimate involvement at the intersection of politics and organized crime that continues to shock and astound with its hubris. James Kaplan has orchestrated the wildly disparate aspects of Frank Sinatra’s life and character into an American epic—a towering achievement in biography of a stature befitting its subject.

How to Make Clemenza Godfather Sunday Sauce Italian Gravy Recipe with Meatballs alla Pacino

LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA – ITALIAN GRAVY

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1. GET A COPY of SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

by DANIEL BELLINO ZWICKE

CLEMENZA’S SUNDAY SAUCE RECIPE

Is In THERE .. IT’S AVAILABLE

on Amazon.com .. Just CLICK LINK ABOVE ..

“THAT’S STEP 1 .. FINITO !!!”

2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE

For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,

OOLIVE OIL, TOMATOES, PASTA, etc..

CLICK HERE !

3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING

YOU NEED To MAKE The “SAUCE”

4. SAUTE GARLIC & MINCED ONIONS in OLIVE In

A LARGE POT. ADD TOMATOES.

5. BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..

6. IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY

THEN ADD TO POT With TOMATOES ..

If NOT using PORK RIBS, SKIP THIS STEP.

7. LET SAUCE With THE MEATS (Except MEATBALLS)

SIMMER At VERY LOW HEAT For 1 HOUR.

8. BROWN SAUSAGES THEN ADD To SAUCE.

CONTINUE SIMMERING.

9. AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS

by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,

FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.

10. PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A

350 DEGREE OVEN For 12 MINUTES.

11. REMOVE MEATBALLS FROM OVEN and PLACE in POT

With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING

With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.

YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15

MINUTES on VERY LOW HEAT.

BE CAREFUL WHEN
STIRRING NOT To BREAK MEATBALLS.

WHEN THE MEATBALLS HAVE COOKED In THE SAUCE

FOR 15 MINUTES, The “SAUCE” IS DONE.

12. COOK RIGATONI or WHICHEVER

MACCHERONI YOU LIKE and SERVE

WITH THe “GRAVY”

PASS GRATED CHEESE

and

BUON APPETITO !!!

SUNDAY SAUCE

Is AVAILABLE in PAPERBACK

And KINDLE on AMAZON.com

CLICK HERE

SUNDAY SAUCE

alla CLEMENZA all BELLINO alla PACINO

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SUNDAY SAUCE alla BELLINO

alla PACINO

AUTHOR DANIEL BELLINO ZWICKE

MANGIA BENE !!!

Official Ragu Bolognese Recipe of Bologna – Authentic Pasta all Bolognese

This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY

This RECIPE CRITERIA for a Properly Made “RAGU” (of Bologna) according to

AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA)

This is the renewed recipe for the real ragù alla bolognese:

INGREDIENTS AND DOSES (FOR 6 PEOPLE)

Coarsely ground beef: 400 g; Fresh sliced pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper.

PROCEDURE

In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting board (do not use the mixer) and slowly fry the mixture over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor). Raise the heat and add the minced meat and, always stirring carefully, cook it for about ten minutes until it “sizzles”.

Pour the wine and let it evaporate and reduce completely, until you no longer smell the wine and then add the concentrate and the puree. Continuing to mix well, pour a cup of boiling broth (but you can also use just water) and cook slowly, with the container covered, for about 2 hours (even 3 hours depending on your preferences and the meats used) adding the hot broth as needed. Halfway through cooking, according to an advisable ancient tradition, you can add the milk that must be reduced completely. Finally, once cooking is finished, season with salt and pepper. The ragù should be a nice dark orange color, enveloping and creamy.

NOTE :

Traditionally in Bologna they used the “cartella”, that is the diaphragm of the beef, today difficult to find. In its absence, or in addition, the front cuts rich in collagen are to be preferred such as the muscle, the shoulder, the under-shoulder, the belly, the brisket. Mixed cuts can be made. According to a modern processing technique, the meats are browned well separately, alone, and then mixed with the chopped herbs, also already browned.

VARIANTS ALLOWED :

1) Mixed meats: beef (about 60%) and pork (about 40%) (loin or neck);

2) Minced meat;

3) Rolled or flat pork belly instead of fresh bacon;

4) A scent of nutmeg;

VARIANTS NOT ALLOWED

1) Veal pulp;

2) Smoked bacon;

3) Only pork;

4) Garlic, rosemary, parsley, other herbs or spices;

5) Brandy (in place of wine);

6) Flour (to thicken).

BOLOGNESE RAGOUT CAN Be ENRICHED With :

1) Chicken livers, hearts and gizzards;

2) Peeled and crumbled pork sausage;

3) Blanched peas added at the end of cooking;

4) Soaked dried porcini mushrooms.

The RAGU BOLOGNESE COOKBOOK

AMERICA’S FAVORITE RECIPE

AMAZON.com

TAGLIATELLE BOLOGNESE

“Over the years, the recipe registered in 1982 has been reported in books, magazines, newspaper articles and websites in Italy and the rest of the world, constituting a clear and reliable point of reference; however, after four decades, a study of the changes that have occurred in the creation of this symbolic dish of Italian cuisine, loved throughout the world, was required.

There have been improvements in ingredients, in the quality of containers and in heat sources, as well as changes in eating habits which have had partial effects on the way ragù is prepared.

The three Bolognese Delegations have therefore set up a “Study Committee” for the updating and improvement of the recipe for Ragù alla Bolognese and, in order to obtain a current and complete overview, the Committee has consulted, through a specific questionnaire: the best restaurants in the city, custodians of tried and tested recipes; families with ancient traditions; expert gastronomes.

Ragù alla Bolognese, like all long-standing recipes, is made in families and restaurants in ever-changing ways, as demonstrated by the fact that the recipes received during the study are all different from each other, often in small details but, at times, also with substantial differences.

The “Study Committee”, making a reasoned synthesis, has therefore drawn up a new version of Ragù alla Bolognese which is very detailed in the procedure, with variations (allowed and not allowed) and advice on the cuts of meat and on possible “enrichments”.

The three Bolognese Delegations of the Italian Academy of Cuisine have thus decreed which recipe currently adheres most closely to the formula that guarantees the classic and traditional taste of the true Ragù alla Bolognese, which is what is made, cooked, served and enjoyed today in homes, in restaurants and in bars.

trattorias and restaurants in learned and fat Bologna.

The registered recipe is not intended to be the only possible one, but rather to be a safe guide to the creation of an excellent dish that does not betray traditional customs and establishes some fixed points, with the awareness that, as with musical scores, the true art lies in the execution”.

The notarial deed of the recipe is now jealously guarded in the Palazzo della Mercanzia. It completes the collection of thirty-four recipes of the Bolognese gastronomic culture deposited. All the result of the collaboration between the Chamber of Commerce of Bologna and the Italian Academy of Cuisine that began on April 16, 1972 with the deposit of the golden measure of the authentic tagliatella alla bolognese.

MORE on BOLOGNESE

Sinatra Sauce by Bellino has Arrived – aka The Sinatra Cookbook

SINATRA SAUCE has ARRIVED !!!!

Be The 1st on YOUR BOLCK to GET IT !!!

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Sinatra Sauce has Arrived !!! Yes, the long awaited Sinatra Sauce Cookbook by author Daniel Bellino Zwicke has arrived. And just in time for Christmas 2024. Want to get someone a really special gift this Christmas ? “Get SINATRA SAUCE” !

It’s sure to please. This is a book on Sinatra like no other.

Yes, SINATRA SAUCE is sure to please. Author, Daniel paints some wonderful pictures of Frank Sinatra at his best. And we’re not talking about singing. No, there is no denying, Frank Sinatra was one of the greatest singers of the 20th Century, if not the single best. Yes, but we’re not talking about that here. This book is all about Sinatra and Food. Italian Food to be more specific, and the dishes that Frank Sinatra liked best. Tasty Italian Dishes from his childhood in Hoboken, New Jersey. We are talking Eggplant Parmigiana, Lasagna, Spaghetti & Meatballs here. Dishes made by Frank’s mom Dolly, and his father as well. Yes his father, Martino Sinatra, born in Lercarra Friday, Sicily was quite the good cook as well, and would cook for the family as well. Martino (aka Marty) made Sicilian dishes like Italian Wedding Pasta (Ziti al Forno), Eggplant Parmigiana, and Marty’s Meatloaf. Dolly on the other hand, made Minestrone Genovese, and her famous Spaghetti & Meatballs, along with a host of other Italian favourites.

Later in life, as Frank’s Star rose and he went out into the World, he acquired a taste for others of his lifelong favourites, like: BBQ Ribs at Twin Anchors, in Chicago, Chicken Vesuvius, Steak, and Braised Beef Short Ribs at Lord Fletchers in Palm Springs.

You will; find Sinatra Sauce quite inspirational as read stories of Mr. Sinatra at Jilly’s in New York, The 21 Club, Gino’s, Patsy’s Pizzeria (East Harlem) and Patsy’s Restaurant on West 56th Street in Manhattan where Frank loved to eat Clams Posillipo and Veal Milanese (thin & crispy).

Want to get inspired to eat like Sinatra, have Sinatra Parties, and live the good life. It’s all in the book, recipes and stories of Frank, eating drinking, and being merry. For Sinatra did not just sing. He Loved, and he enjoyed life to its fullest.

Frank Sinatra loved dining and entertaining friends. His dinner parties are legendary, whether at home or out in a restaurant. It was always a good time with Frank, who gathered friends and family, at the table, they ate drank, and were all merry. So, if you want to do the same, invite some friends over, pick out a recipe, put on some Sinatra (records), cook, eat, and have the time of your life. Just like Frank.

SINATRA SAUCE is available on AMAZON.com

When Nonna Makes Sauce – Italian-American Sunday Sauce Gravy Recipe with Meatballs

WHEN NONNA MAKES SAUCE

“GRAVY”

NONNA’S SUNDAY SAUCE

with SAUSAGE & MEATBALLS

RECIPE

NONNA MAKES SUNDAY SAUCE

With MEATBALLS & RIBS

“Yumm” !!!

CARLA’S SUNDAY GRAVY NAPOLITAN

Carla makes an Awesome Sunday Gravy ..

She’s so Sweet, we just Love her.

Her and her awesome Gravy Napolitan ..

Brava Carla !!!

RAGU NAPOLITANA

The ORIGINAL SUNDAY SAUCE

The HISTORY of SUNDAY SAUCE GRAVY

RAGU NAPOLITAN

NONNA GINA

NONNA GINA MAKES SUNDAY SAUCE

Video Recipe

NONNO PASQUALE

NONNO PASQUALE Makes SUNDAY SAUCE

NEAPOLITAN RAGU

Recipe

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

NONNA BELLINO’S COOKBOOK

RECIPES From MY SICILIAN NONNA

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DiANNE MAKES Her MEATBALLS

And SUNDAY GRAVY

SUNDAY GRAVY with MEATBALLS

One of the 1st SUNDAY GRAVY Recipes on Youtube

SUNDAY SAUCE

alla CLEMENZA

alla BELLINO alla PACINO

AMAZON.com

FLIGHTS & HOTELS

WORLDWIDE

EXPEDIA.com

Going to ROSCIOLI of Rome in NYC

ROSCIOLI of ROME

MacDougal Street

GREENWICH VILLAGE, NY

ROSCOLI Comes to NEW YORK

“When we talk about Italian Cuisine, it’s all about Grandmothers (Nonna).”

….. Alessandro Pepe – ROSCIOLI NY ….

Minute 1:50 on Video

ROSCIOLI NEW YORK

Well, it’s finally happening. After trying to get in for the past 5 months,

I’m going to ROSCIOLI tonight. Having dinner with a couple friends.

Roscioli, a famous Salumeria / Italian Food Emporium of Rome Italy, has come to New York.

The Roscioli family have come to New York. They have partnered with Alessandro Pepe and

Ariel Arce to open an outpost of their famous Salumeria / Trattoria in New York.

Yes, me and some friends have wanted to go for almost 5 months now. Well, if I really tried, I could have gotten in sooner, but I wasn’t pushing it. Been quite busy in those 5 months, and was eager to go through all the Riga Ramo to get it in. My buddy Rob called me last week and said he got us a table for February 1st. “Cool” It was going to be just the two of us, but a good friend asked if she could come too, so Rob called to see if we could add another, and Alessandro said it was OK, so there we go, me, Rob, and Alyssa make up our group. Rob is a wine salesman in New York, and is selling Alessandro wine at Roscioli, so we were able to get a table. We would have went sooner, but something came up, and Alessandro had to fly bakc to Italy for a couple months. We were waiting for him to come back, and then we’d go. And now the time has come, and me , Alyssa, and Rob are quite excited. We’re going tonight.

To Be CONTINUED !!!

We’ll eat at Roscioli tonight. I will finish writing this piece tomorrow or the next day. Naturally I have to go and eat, and drink, and experience the vibe, and gather the experience and info, before I can write about it. So, “Caio for now. See you all tomorrow.”

POSITANO The AMALFI COAST

TRAVEL GUIDE & COOKBOOK

NAPLES CAPRI The AMALFI COAST

ITALY

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FLIGHTS & HOTELS

WORLDWIDE

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Best Ever Pasta Bolognese Recipes – New York Italian

GINO D’ACAMPO

And His RAGU BOLOGNESE

Northern Italy

BOLOGNA GENOA VENICE

RAGU BOLOGNESE

Perfect Recipe

Anna Maria & Gino eat her Pasta with Ragu Bolognese

Two great Recipes for Ragu Bolognese. Anna Maria Mannari at Trattoria Anna Maria. Anna Maria is

The Ragu Queen of Bologna. Her recipe starts at minute 1:45 of this video.

Gino’s Recipe starts at minute 7:00 …

and Gino’s recipe that he was taught to by his grandfather.

GINO Makes TAGLIATELLE BOLOGNESE

RECIPE From His NONNO

The RAGU BOLGONESE COOKBOOK

SECRET RECIPE

The WORLDS BEST BOLGONESE

AMAZON.com

Daniel Bellino “Z” is considered The King of Bolognese in America. His famous

Ragu alla Bolognese was Voted The Best in America from The Journal of Italian Food Wine

and Travel Magazine in 1998. Hundreds of Thousands of adoring fans have eaten Daniel’s famed

Pasta with Bolgonese Sauce. And now you can eat it too.

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!