travel

Johns of 12th Street – New York Italian “Red “Sauce Joint” Since 1908


JOHN’S of E. 12th STREET

SINCE 1908

JOHN LENNON, LUCKY LUCIANO, TOM CRUISE, KEVIN KLINE,

PHOEBE CATES, MONTGOMERY CLIFT, 

and Many CELEBRITIES have Dined at JOHN’S over the Years

JOHN’S of 12th STREET

SINCE 1908





BEST SELLING ITALIAN COOKBOOK Author 

DANIEL BELLINO ZWICKE Worked at JOHN’S

For Several YEARS & COOKED in KITCHENS

WHILE Gaining EXPERIENCE as a COOK

Before Becoming a SOUS CHEF & then HEAD CHEF

At many of NEW YORK’S BEST FRENCH & ITALIAN RESTAURANTS

AMAZON.com


JOHN’S

Get a FINE ART PRINT of JOHN’S

“RED SAUCE JOINT”

From FINE ART AMERICA
CLICK HERE !!!

JOHN’S of E. 12th STREET
NEW YORK NY


The menu at John’s has most of the expected Red Sauce dishes like; Spaghetti  with White or Red Clams Sauce, Veal Saltimbocca,Chicken Scarpariella, Veal Piccata, Speedino of Mozzarella alla Romano, Baked Clams Oreganata, Spaghetti & Meatballs, Lasagna, and Canneloni. The kitchen churns out real solid Italian-American food, with standouts being there Baked Clams and their Speedino alla Romano which is without question the best in the city. John’s has quite a history with Lucky Lucciano being a regular once upon a time, along with numerous mobsters back in the day, and John’s has seen the likes of The Ramones, Cindy Lauper, John Lennon, Tom Cruise, and other luminaries walk through its doors.

There’s one other old Red Sauce Joint around the corner from John’s, and that’s Lanza’s on 1st Avenue and 11th Street (sadly Closed in 2016). Lanza’s was actually a few years older than John’s opening in 1904. Lanza’s is pretty nice and a good part of it has been preserved, although a few years ago they made some changes to the décor which sort of ruined it a bit. Lanza’s had that great classic “Red Sauce Joint” menu with items like Spaghetti Marinara, Pasta Fagioli, Manicotti, Braciole, Cannoli, and the like. 

Yes, sadly Lanza’s has closed, along with DeRobertie’s Sicilian Pastry Shop next door. Both of these wonderful old-school Italian businesses were in business for more than 100 Years each, before they both sadly closed a few years ago. It’s a sin to lose wonderful old places like Lanza’s and DeRoberties. Places with so much history and old world charm of days gone by. These places will never be replaced. So sad. Thankfully John’s still stands and operates. 










“MICKEY MANtLE”

LIMITED EDITION COFFEE MUG

YANKEE GREAT – MICKEY MANTLE

536 HOME RUNS
COFFEE MUG


Johns of 12th Street New York Italian Red Sauce Joint – Since 1908


JOHN’S of E. 12th STREET

SINCE 1908

JOHN LENNON, LUCKY LUCIANO, TOM CRUISE, KEVIN KLINE,

PHOEBE CATES, MONTGOMERY CLIFT, 

and Many CELEBRITIES have Dined at JOHN’S over the Years

JOHN’S of 12th STREET

SINCE 1908





BEST SELLING ITALIAN COOKBOOK Author 

DANIEL BELLINO ZWICKE Worked at JOHN’S

For Several YEARS & COOKED in KITCHENS

WHILE Gaining EXPERIENCE as a COOK

Before Becoming a SOUS CHEF & then HEAD CHEF

At many of NEW YORK’S BEST FRENCH & ITALIAN RESTAURANTS

AMAZON.com


JOHN’S

Get a FINE ART PRINT of JOHN’S

“RED SAUCE JOINT”

From FINE ART AMERICA
CLICK HERE !!!

JOHN’S of E. 12th STREET
NEW YORK NY


The menu at John’s has most of the expected Red Sauce dishes like; Spaghetti  with White or Red Clams Sauce, Veal Saltimbocca,Chicken Scarpariella, Veal Piccata, Speedino of Mozzarella alla Romano, Baked Clams Oreganata, Spaghetti & Meatballs, Lasagna, and Canneloni. The kitchen churns out real solid Italian-American food, with standouts being there Baked Clams and their Speedino alla Romano which is without question the best in the city. John’s has quite a history with Lucky Lucciano being a regular once upon a time, along with numerous mobsters back in the day, and John’s has seen the likes of The Ramones, Cindy Lauper, John Lennon, Tom Cruise, and other luminaries walk through its doors.

There’s one other old Red Sauce Joint around the corner from John’s, and that’s Lanza’s on 1st Avenue and 11th Street (sadly Closed in 2016). Lanza’s was actually a few years older than John’s opening in 1904. Lanza’s is pretty nice and a good part of it has been preserved, although a few years ago they made some changes to the décor which sort of ruined it a bit. Lanza’s had that great classic “Red Sauce Joint” menu with items like Spaghetti Marinara, Pasta Fagioli, Manicotti, Braciole, Cannoli, and the like. 

Yes, sadly Lanza’s has closed, along with DeRobertie’s Sicilian Pastry Shop next door. Both of these wonderful old-school Italian businesses were in business for more than 100 Years each, before they both sadly closed a few years ago. It’s a sin to lose wonderful old places like Lanza’s and DeRoberties. Places with so much history and old world charm of days gone by. These places will never be replaced. So sad. Thankfully John’s still stands and operates. 

Author Daniel Bellino Zwicke – Writing in a New York Cafe

 


Author DANIEL BELLINO ZWICKE

WRITNG at a CAFE

NEW YORK CITY 





Author DANIEL BELLINO ZWICKE

Seeing Daniel Bellino-Zwicke at a café feels like a scene straight out of one of his own books. As a writer who practically lives and breathes the atmosphere of Greenwich Village and the storied cafés of Italy, he is often found capturing the essence of “The Good Life” (La Dolce Vita) over an espresso or a glass of wine.

The Vibe of a Bellino-Zwicke Writing Session

If you’ve spotted him with a notebook or laptop, he’s likely weaving together his signature blend of culinary history, personal anecdote, and Italian-American culture. His writing style is conversational and evocative, often making the reader feel like they are sitting right across the table from him.

What He Might Be Working On:

  • Sunday Sauce & Secret Recipes: He is best known for Sunday Sauce and Segreto Italiano, books that treat recipes as sacred family oral histories.

  • Travel Journals: He frequently writes about his adventures in Venice, Rome, and Sicily, focusing on the small, authentic bars and trattorias that tourists often miss.

  • Pop Culture Narratives: From The Big Lebowski Cookbook to stories about Sinatra and Scorsese, he often explores the intersection of food and iconic cinema. 


    NOTABLE WORKS by Daniel Bellino Zwicke


    SUNDAY SAUCE. – The Definitive Guide to Italian-American “Gravy” aka Sunday Sauce,

                                       and ITALIAN FAMILY Traditions 


    The FEAST of The 7 FISH –  A deep dive into the Classic Italian-American Christmas Eve Seafood  

                                                     Feast – Recipes


    GRANDMA BELLINO’S ITALIAN COOKBOOK  – Italian Heritage Recipes of author Daniel 

                                                                                           Daniel Bellino’s Z’s Sicilian Nonna 

                                                                                            NONNA BELLINO


    La TAVOLA – Italian-American New Yorkers Adventures of The Table. Blending the Joy of Travel  Cooking and Eating Italian-Food


    BOOKS


    Bellino-Zwicke doesn’t just write about food; he writes about the feeling of a place. Whether he’s at a small zinc bar in Paris or a corner spot in the Village, the café is his natural habitat—a place to observe the world and translate it into “the secret sauce” of his next chapter.

Daniel Bellino Zwicke

“WRITING” 

NEW YORK CITY

BOOKS BY DANIEL  

AMAZON.COM 





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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
AMAZON.com








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.







Everything You Need to Know about GABAGOOL – But was Afraid to Ask

 “BUT Was AFRAID to ASK” !!!


TONY & HIS GABAGOOL

“I LOVE GABAGOOL”

If you’re a fan of The Sopranos, you’ve likely adopted the term “gabagool” after hearing the clan discuss their love of cured meats every few episodes. If you were to order gabagool at a typical restaurant, you may receive some furrowed brows, but if you’re in a region with a large Italian-American population, like New Jersey, they’ll have a platter of capicola in front of you in no time.

Capicola, which SBS describes as a “moist and tender” cured meat made from the neck of a pig, is a delicious addition to charcuterie platters and antipasto, and is often served alongside other Italian meats such as prosciutto and salami. While many Americans have had a taste of this salty cured meat before, they probably don’t introduce it to their party guests as gabagool unless they’re Italian-American. So, where in the world did this word originate from and what does it actually mean? 

The word gabagool was born when a variety of Italian dialects merged, but what it translates to in Italian is: nothing. Atlas Obscura confirms that gabagool is just a mutation of the word capicola, spoken with a very specific accent.

Naples-born linguistics professor Mariapaola D’Imperio explains to Atlas Obscura that Italian linguistics is far from straightforward. The Italian language, D’Imperio notes, was initially a smorgasbord of multiple dialects. Each old Italian “kingdom” spoke its own variation of the language up until unification, when Italian officials picked one language, known as Standard Italian, to make communication easier.

Italian-Americans — those responsible for the notorious term gabagool — speak an Italian that is nowhere near Standard Italian, claims Atlas Obscura. “Instead it’s a construction of the frozen shards left over from languages that don’t even really exist in Italy any more, with minimal intervention from modern Italian,” writes Atlas Obscura’s Dan Nosowitz. Regardless of the language’s progression, Italian-Americans on the East Coast can all agree that gabagool is capicola.

Over the years the Italian language in America has morphed into something new, and Italian-Americans continue to celebrate their heritage by not always speaking the language, but as Nosowitz puts it, “putting on an antiquated accent for a dead sub-language to order some cheese.” Or, of course, cured meat.

That said, we’re here to talk about capicola. It’s just one of many types of cured meats, and it’s probably one you’ve heard mentioned a lot on a certain sort of television show. Chances are pretty good you may have heard about it more than you’ve had it, and it’s definitely not a more mainstream sort of cured meat, like bacon. So what, exactly, is it? It is as unhealthy — and delicious — as bacon? What makes it different from all the other types of cured meats out there? Is it as authentically Italian as it seems, or is it just pretending?

 Let’s find out.

Let’s clear up a big one here — what exactly are you eating when you take a bite of capicola? It’s actually impressively specific. 

We’ll start with where it comes from, and according to DePalma Salumi, capicola (or capocollo) is one of a number of types of cured Italian meats. This one comes specifically from the area of the pig between the neck and the fourth or fifth rib of the pork shoulder. That’s what the word means, in fact: “capo” means “head” and “collo” means “neck.” Academia Barilla gets even more specific and says the pigs of choice are at least eight months old and weigh at least 300 pounds. Traditionally, the best of the best comes from large breeds typically raised in the south of Italy. 

In case you’re wondering what makes this part of these pigs so special, SBS says it’s all because of the fat ratio. Capicola is 30 percent fat and 70 percent lean, and that means it’s both tender and moist, even after it’s been cured.

Cured meats are nothing new, and capicola definitely isn’t new. According to Academia Barilla, capicola goes back to the era of the colonies of the Magna Graecia… but what does that mean?

For that answer, we’ll need to turn to the Ancient History Encyclopedia. The Magna Graecia were areas along the coast of southern Italy that were colonized by the Greeks between the 8th and 5th centuries BC. We did say it’s been around a long, long time! 

These ancient Greeks were attracted to the area by the particularly fertile lands and its perfect position within a larger trade network, and when they settled there, they made it completely Greek. Not only did they bring things like the Olympic Games

, but they also brought stuffed pork sausages. That kicked off the start of the area’s deep love of all things pork, and they’re still known for their large-breed pigs and their pork products today — including capicola.







CAPICOLA !

aka “GABAGOOL” !!!




Capicola, coppa, capocollo… which one is it?

These ancient Greeks were attracted to the area by the particularly fertile lands and its perfect position within a larger trade network, and when they settled there, they made it completely Greek. Not only did they bring things like the Olympic Games, but they also brought stuffed pork sausages. That kicked off the start of the area’s deep love of all things pork, and they’re still known for their large-breed pigs and their pork products today — including capicola.

Capicola, coppa, capocollo… which one is it?

The Reason Some People Refer To Capicola As Gabagool

If you’re a fan of The Sopranos, you’ve likely adopted the term “gabagool” after hearing the clan discuss their love of cured meats every few episodes. If you were to order Gabagool at a typical restaurant, you may receive some furrowed brows, but if you’re in a region with a large Italian-American population, like New Jersey, they’ll have a platter of capicola in front of you in no time.

Capicola, which SBS describes as a “moist and tender” cured meat made from the neck of a pig, is a delicious addition to charcuterie platters and antipasto, and is often served alongside other Italian meats such as prosciutto and salami. While many Americans have had a taste of this salty cured meat before, they probably don’t introduce it to their party guests as gabagool unless they’re Italian-American. So, where in the world did this word originate from and what does it actually mean? 

The word gabagool was born when a variety of Italian dialects merged, but what it translates to in Italian is: nothing. Atlas Obscura confirms that gabagool is just a mutation of the word capicola, spoken with a very specific accent.


The Italian-American dialect has a complex history

Naples-born linguistics professor Mariapaola D’Imperio explains to Atlas Obscura that Italian linguistics is far from straightforward. The Italian language, D’Imperio notes, was initially a smorgasbord of multiple dialects. Each old Italian “kingdom” spoke its own variation of the language up until unification, when Italian officials picked one language, known as Standard Italian, to make communication easier.
Italian-Americans — those responsible for the notorious term gabagool — speak an Italian that is nowhere near Standard Italian, claims Atlas Obscura. “Instead it’s a construction of the frozen shards left over from languages that don’t even really exist in Italy any more, with minimal intervention from modern Italian,” writes Atlas Obscura’s Dan Nosowitz. Regardless of the language’s progression, Italian-Americans on the East Coast can all agree that gabagool is capicola.

Over the years the Italian language in America has morphed into something new, and Italian-Americans continue to celebrate their heritage by not always speaking the language, but as Nosowitz puts it, “putting on an antiquated accent for a dead sub-language to order some cheese.” Or, of course, cured meat.

There’s no denying that cured meats are delicious. Whether you’re piling them on a sandwich or serving them up on a platter, there’s just something about them that makes you crave more. But unfortunately, there have been numerous studies on just how bad for you processed meats really are (via Science Direct). 

That said, we’re here to talk about capicola. It’s just one of many types of cured meats, and it’s probably one you’ve heard mentioned a lot on a certain sort of television show. Chances are pretty good you may have heard about it more than you’ve had it, and it’s definitely not a more mainstream sort of cured meat, like bacon. So what, exactly, is it? It is as unhealthy — and delicious — as bacon? What makes it different from all the other types of cured meats out there? Is it as authentically Italian as it seems, or is it just pretending? Let’s find out!

What is capicola?

Let’s clear up a big one here — what exactly are you eating when you take a bite of capicola? It’s actually impressively specific. 

We’ll start with where it comes from, and according to DePalma Salumi, capicola (or capocollo) is one of a number of types of cured Italian meats. This one comes specifically from the area of the pig between the neck and the fourth or fifth rib of the pork shoulder. That’s what the word means, in fact: “capo” means “head” and “collo” means “neck.” Academia Barilla gets even more specific and says the pigs of choice are at least eight months old and weigh at least 300 pounds. Traditionally, the best of the best comes from large breeds typically raised in the south of Italy. 


In case you’re wondering what makes this part of these pigs so special, SBS says it’s all because of the fat ratio. Capicola is 30 percent fat and 70 percent lean, and that means it’s both tender and moist, even after it’s been cured.






TONY SOPRANOS GABAGOOL

SANDWICH



Capicola has been around for almost forever.

Cured meats are nothing new, and capicola definitely isn’t new. According to Academia Barilla, capicola goes back to the era of the colonies of the Magna Graecia… but what does that mean?

For that answer, we’ll need to turn to the Ancient History Encyclopedia. The Magna Graecia were areas along the coast of southern Italy that were colonized by the Greeks between the 8th and 5th centuries BC. We did say it’s been around a long, long time! 




SUNDAY SAUCE
RECIPES – SUNDAY SAUCE
LASAGNA – MEATBALLS
“HOW to Make a GABAGOOL SANDWICH”
And MUCH MORE …
AMAZON.com




These ancient Greeks were attracted to the area by the particularly fertile lands and its perfect position within a larger trade network, and when they settled there, they made it completely Greek. Not only did they bring things like the Olympic Games, but they also brought stuffed pork sausages. That kicked off the start of the area’s deep love of all things pork, and they’re still known for their large-breed pigs and their pork products today — including capicola.

Capicola, coppa, capocollo… which one is it?

There are a lot of different terms you’ve probably heard used to refer to various meats, and a lot of them sound very, very similar to “capicola.” Let’s clear up any potential confusion with help from DiBruno Bros. 

At the root of the confusion is the fact that many regions in Italy have their own version of capicola, and some are very specific just to that area. (Think of champagne — the real stuff only comes from the Champagne region in France, otherwise it’s more accurately described as sparkling wine.) For example, Coppa Piacentina involves stuffing the meat into a casing of intestine, and Coppa di Calabria uses wine in the process… and they’re both kinds of Italian capicola. The version that’s made in America is a little different, though, and it’s made with either red pepper or black peppercorn. 

Then, there’s ham capocollo, which is also called ham-capi and it’s also a different thing. That’s essentially a spiced and boiled ham, and it’s said to be a cross between ham and capicola. Confusing, right?

There are still other types of coppa/capocollo/capicola, says DeLallo. The region of Umbria uses coriander and fennel, while Basilicata traditionally uses hot pepper powder, and their version is typically not as salty or smoky as the stuff from Calabria. The long and short of it is yes, there are different varieties and they come from different regions. 

What makes Capicola different from other thin, cured meats — like Prosciutto?


Cured meats all go through a similar process of washing, salting, and drying… so what makes capicola different from other thin-sliced, cured meats?

Essentially, it’s where the meat comes from on the pig that makes it different, says the Huffington Post. Take prosciutto. That comes from the pig’s hind leg, and it cures for anywhere from nine months to two years. Speck also comes from the hind leg, but it’s made using different spices and it’s cold smoked after it’s cured. Speck, prosciutto, and capicola can all be used pretty interchangeably, but they’re going to taste different and capicola is from an entirely different part of the pig.
What about soppressata? That can come from pretty much any part of the pig, and it can even include “leftover” bits like the head and tongue. Serrano ham? That’s Spanish, and it can only be called that if it’s from a certain breed of pig, the Landrace. (Similarly, Iberico ham has to come from Iberico pigs.)

The confusing part isn’t over just yet — it’s also worth talking about the two different ways capicola is made. Bear with us. 

Technically, says The Daring Gourmet, capicola (or capocollo) refers to the thin-sliced neck and shoulder meat that’s been cooked. When that piece of neck and shoulder meat is dry-cured, it’s more appropriately called coppa… although in the U.S., the terms are often used interchangeably. If you order capicola at your local deli counter, you might just get the dry-cured stuff. 

So, what does it mean when we talk about the process of dry-curing? Again, this is also different based on region and tradition, but essentially, DeLallo says that the process involves taking your piece of meat, adding salt and other spices, then putting into a natural casing, tying it up, and letting it age for at least several months. 

And here’s why Italy is so good at making these types of meats. According to Academia Barilla, the combination of humidity and temperature found in particular areas of Italy make it perfect for slow aging, as there’s little to no risk of the development of mold.


The Reason Some People Refer To Capicola As Gabagool

If you’re a fan of The Sopranos, you’ve likely adopted the term “Gabagool” after hearing the clan discuss their love of cured meats every few episodes. If you were to order gabagool at a typical restaurant, you may receive some furrowed brows, but if you’re in a region with a large Italian-American population, like New Jersey, they’ll have a platter of capicola in front of you in no time.

Capicola, which SBS describes as a “moist and tender” cured meat made from the neck of a pig, is a delicious addition to charcuterie platters and antipasto, and is often served alongside other Italian meats such as prosciutto and salami. While many Americans have had a taste of this salty cured meat before, they probably don’t introduce it to their party guests as gabagool unless they’re Italian-American. So, where in the world did this word originate from and what does it actually mean? 

The word gabagool was born when a variety of Italian dialects merged, but what it translates to in Italian is: nothing. Atlas Obscura confirms that gabagool is just a mutation of the word capicola, spoken with a very specific accent.
The Italian-American dialect has a complex history.
Naples-born linguistics professor Mariapaola D’Imperio explains to Atlas Obscura that Italian linguistics is far from straightforward. The Italian language, D’Imperio notes, was initially a smorgasbord of multiple dialects. Each old Italian “kingdom” spoke its own variation of the language up until unification, when Italian officials picked one language, known as Standard Italian, to make communication easier.


Italian-Americans — those responsible for the notorious term gabagool — speak an Italian that is nowhere near Standard Italian, claims Atlas Obscura. “Instead it’s a construction of the frozen shards left over from languages that don’t even really exist in Italy any more, with minimal intervention from modern Italian,” writes Atlas Obscura’s Dan Nosowitz. Regardless of the language’s progression, Italian-Americans on the East Coast can all agree that gabagool is capicola.

Over the years the Italian language in America has morphed into something new, and Italian-Americans continue to celebrate their heritage by not always speaking the language, but as Nosowitz puts it, “putting on an antiquated accent for a dead sub-language to order some cheese.” Or, of course, cured meat.


A Plate of CAPICOLA

There’s no denying that cured meats are delicious. Whether you’re piling them on a sandwich or serving them up on a platter, there’s just something about them that makes you crave more. But unfortunately, there have been numerous studies on just how bad for you processed meats really are (via Science Direct). 

That said, we’re here to talk about capicola. It’s just one of many types of cured meats, and it’s probably one you’ve heard mentioned a lot on a certain sort of television show. Chances are pretty good you may have heard about it more than you’ve had it, and it’s definitely not a more mainstream sort of cured meat, like bacon. So what, exactly, is it? It is as unhealthy — and delicious — as bacon? What makes it different from all the other types of cured meats out there? Is it as authentically Italian as it seems, or is it just pretending? Let’s find out!


What is Capicola?

Let’s clear up a big one here — what exactly are you eating when you take a bite of capicola? It’s actually impressively specific. 

We’ll start with where it comes from, and according to DePalma Salumi, capicola (or capocollo) is one of a number of types of cured Italian meats. This one comes specifically from the area of the pig between the neck and the fourth or fifth rib of the pork shoulder. That’s what the word means, in fact: “capo” means “head” and “collo” means “neck.” Academia Barilla gets even more specific and says the pigs of choice are at least eight months old and weigh at least 300 pounds. Traditionally, the best of the best comes from large breeds typically raised in the south of Italy. 


In case you’re wondering what makes this part of these pigs so special, SBS says it’s all because of the fat ratio. Capicola is 30 percent fat and 70 percent lean, and that means it’s both tender and moist, even after it’s been cured.

Capicola has been around for almost forever
Shutterstock
Cured meats are nothing new, and capicola definitely isn’t new. According to Academia Barilla, capicola goes back to the era of the colonies of the Magna Graecia… but what does that mean?

For that answer, we’ll need to turn to the Ancient History Encyclopedia. The Magna Graecia were areas along the coast of southern Italy that were colonized by the Greeks between the 8th and 5th centuries BC. We did say it’s been around a long, long time! 


These ancient Greeks were attracted to the area by the particularly fertile lands and its perfect position within a larger trade network, and when they settled there, they made it completely Greek. Not only did they bring things like the Olympic Games, but they also brought stuffed pork sausages. That kicked off the start of the area’s deep love of all things pork, and they’re still known for their large-breed pigs and their pork products today — including capicola.

Capicola, coppa, capocollo… which one is it?
Shutterstock
There are a lot of different terms you’ve probably heard used to refer to various meats, and a lot of them sound very, very similar to “capicola.” Let’s clear up any potential confusion with help from DiBruno Bros. 


At the root of the confusion is the fact that many regions in Italy have their own version of capicola, and some are very specific just to that area. (Think of champagne — the real stuff only comes from the Champagne region in France, otherwise it’s more accurately described as sparkling wine.) For example, Coppa Piacentina involves stuffing the meat into a casing of intestine, and Coppa di Calabria uses wine in the process… and they’re both kinds of Italian capicola. The version that’s made in America is a little different, though, and it’s made with either red pepper or black peppercorn. 

Then, there’s ham capocollo, which is also called ham-capi and it’s also a different thing. That’s essentially a spiced and boiled ham, and it’s said to be a cross between ham and capicola. Confusing, right?


There are still other types of coppa/capocollo/capicola, says DeLallo. The region of Umbria uses coriander and fennel, while Basilicata traditionally uses hot pepper powder, and their version is typically not as salty or smoky as the stuff from Calabria. The long and short of it is yes, there are different varieties and they come from different regions. 

What makes capicola different from other thin, cured meats — like prosciutto?
Cured meats all go through a similar process of washing, salting, and drying… so what makes capicola different from other thin-sliced, cured meats?

Essentially, it’s where the meat comes from on the pig that makes it different, says the Huffington Post. Take prosciutto. That comes from the pig’s hind leg, and it cures for anywhere from nine months to two years. Speck also comes from the hind leg, but it’s made using different spices and it’s cold smoked after it’s cured. Speck, prosciutto, and capicola can all be used pretty interchangeably, but they’re going to taste different and capicola is from an entirely different part of the pig.


What about soppressata? That can come from pretty much any part of the pig, and it can even include “leftover” bits like the head and tongue. Serrano ham? That’s Spanish, and it can only be called that if it’s from a certain breed of pig, the Landrace. (Similarly, Iberico ham has to come from Iberico pigs.)

Capicola may or may not be cooked
The confusing part isn’t over just yet — it’s also worth talking about the two different ways capicola is made. Bear with us. 

Technically, says The Daring Gourmet, capicola (or capocollo) refers to the thin-sliced neck and shoulder meat that’s been cooked. When that piece of neck and shoulder meat is dry-cured, it’s more appropriately called coppa… although in the U.S., the terms are often used interchangeably. If you order capicola at your local deli counter, you might just get the dry-cured stuff. 


We did say it was confusing! 

So, what does it mean when we talk about the process of dry-curing? Again, this is also different based on region and tradition, but essentially, DeLallo says that the process involves taking your piece of meat, adding salt and other spices, then putting into a natural casing, tying it up, and letting it age for at least several months. 

And here’s why Italy is so good at making these types of meats. According to Academia Barilla, the combination of humidity and temperature found in particular areas of Italy make it perfect for slow aging, as there’s little to no risk of the development of mold.

How to make capicola.
Capicola might be hard to find, depending on where you live, and it also might be pretty expensive. But there’s good news: you can absolutely make it at home.

All you’ll need is a pork shoulder, whatever seasonings you like (and since you’re doing it at home, there’s no need to be traditional), a curing salt mix, and casings. After seasoning your pork shoulder (with the marbling, without the fat cap), there are a few things you can do. You can wrap it tightly in plastic wrap and let it sit in your fridge for a few weeks before putting it into your casing, or you can cover it in salt and let it sit for one day for each two pounds of weight. 

Either way, it’s the aging process that’s the real key here. You’ll need somewhere to hang and age your capicola for months before you actually get to cut into it, and you’re going to want a place that holds a relatively high humidity but temperatures between 50 and 60 degrees Fahrenheit (via Sausage Maker). Complicated? A bit. A long process? Very. But rewarding? Absolutely.




CAPOCOLLO





So whay do they call it GABAGOOL ?


TONY SOPRANO
EATING “GABAGOOL”



If you know capicola from The Sopranos or The Office, you probably know it as “Gabagool” That’s… not even really close to the real word, so where the heck did this come from? 

Atlas Obscura says it’s because of a weird phenomenon: the development of an accent that’s not just regional, but it’s specific to the descendents of a group of Italian immigrants. The development of language in Italy is so confusing that even professional linguists aren’t sure what the heck happened, and we’re definitely not here to argue about linguistics, so we’ll talk basics. 

Essentially, most Italian immigrants came from different regions in southern Italy, and even when they settled in the U.S., they were still divided into regional groups. And those groups spoke different versions of their native language. When they came together in the U.S., bits and pieces of the languages held on, and formed a sort of Italian-American Italian language. 

When that happened, letters started taking on different sounds and inflections. Without getting too complicated, it’s all about accents and whether or not a letter’s sound comes from your vocal cords or your mouth. The hard “c” in “capicola” became a “g,” “p” shifted into a “b.” “o” got elongated to “ooh,” and — like in so many other words — the last vowel disappeared. 

Essentially, most Italian immigrants came from different regions in southern Italy, and even when they settled in the U.S., they were still divided into regional groups. And those groups spoke different versions of their native language. When they came together in the U.S., bits and pieces of the languages held on, and formed a sort of Italian-American Italian language. 

Capicola can be made anywhere, but there’s actually a few different types that are extra special. They’ve been awarded a Protected designation of origin (PDO) status, and that basically means that particular name can only be used if the entire product is made in a particular area or region.

Most capicola retains a heavy to slight smoky flavor, and DiBruno Bros. – who only carries capicola made in America — says that there are two different types of flavor profiles you might expect. It comes down to whatever spice mixture the maker decides to use, and while there’s some wiggle room in specifics, most American capicola is either made with red pepper — which will make it hot and spicy — or with black peppercorns, which will make it more on the sweeter side. 

Flavors are so varied that before you pick out a nice-looking side of capicola, you should definitely peek at the ingredients to get an idea of what flavor profile you’re looking at. Take some do-it-yourself recipes: While some call for paprika, chipotle powder, juniper, chili powder, and nutmeg, others might call for fennel, anise, red pepper, and coriander to compliment the base of black pepper. Bottom line? There’s one out there that’s perfect for you!






READ MORE on GABAGOOL

In SUNDAY SAUCE


SUNDAY SAUCE

PASTA –  MEATBALLS – GABAGOOL

AND MUCH MORE

AMAZON.com

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
AMAZON.com

RECIPES From My SICILIAN NONNA
GIUSEPPINA SALEMI BELLINO
From LERCARA FRIDDI
And Other SICILIAN & ITALIAN RECIPES
AMAZON.com
SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK
aka The GODFATHER COOKBOOK
AMAZON.com
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.






Books about Frank Sinatra – Biographies and Cookbook

 


SINATRA And The MAFIA MURDERS


AMAZON.com

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 …

AMAZON.com



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 !!!


AMAZON.com








SINATRA

The CHAIRMAN

James Kaplan

AMAZON.com



“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.


Ginos Secret Sauce and Sinatra Pasta – Gino’s of Lexington Avenue Italian Restaurant Pasta with Salsa Segreta



A Waiter at GINO’S

“You’ve got to get Pasta Segrete”



   Segreto?
It’s secret
in Italian. I got the idea for the book one day, well not the idea, but
inspiration I’d say. I was thinking about one of our all time favorites
restaurant, the food, the ambiance and all the fun we’d had there over the
years. Many wonderful meals with family and friend, no foes. Dinners with
Cousin Joe, Sister Barbara, Brother Michael, and Jimmy. Oh, the food was
wonderful, all the great Italian Classics of good old Italian-American Red
Sauce Joints of which this one, was one of the best. The classics, like: Baked
Clams, Stuffed Artichokes, Spaghetti & Meatballs, Linguine with Clam Sauce,
Chicken Parmigiano, Veal Marsala & Milanese, Chicken Cacctiatore, Ossobuco,
Cannolis, Spumoni, and-on-and-on. I think you get the picture. Lots of good,
affordable Italian Wine, the affable waiter, the phone booth, and the Zebra
Wall Paper. If you were a regular their, from the last sentence, you the place
I’m talking about. Yes Gino’s! Our beloved Gino’s of Lexington Avenue. Sadly
they closed a few years ago. But we still have the memories of so many festive
meals. Happy times, good eats.
  I discovered the wonders of Gino’s and first
brought my cousin Joe there in 1999. The place was thrilling in that, when you
walked in, you felt you were in the perfect place. Gino’s is charged with
energy by its wonderful clientele, well-healed regulars who have been going
there for years, they know the Maitre’d, the waiters and other customers, and
likewise the waiters, bartender, and maitre’d know them. The first time you walk
in, you feel that, and want to be a part of it. We did. Back then, Joe and I
used to go out to eat together all the time, at least once a week. Joe knew
about food, but not to the extent that I did. Joe would come in every week or
so, and his driver would drive us around town. He’d pick me up early evening
for a night of feasting and good times. We’d often eat at a couple different
place. We’d have our main dinner and maybe a little bite to eat when we first
went for cocktails to start the night off. As I said, Joe loved eating, and
knew quite a bit, but as much as he knew, it wasn’t a third of what I knew
about food, wine, and restaurants, and especially the restaurant, bar, and
night club scene in New York. I was teaching Joe the ropes, so-to-speak, and Joe
was an eager student. We had quite a lot of fun those few years, with dinners
at Gino’s, Elio’s (Mondays for Lasagna), Da Silvanos’s, Bar Pitti, The Waverly
Inn, Minetta Tavern, cocktails at Pegu and Temple Bar, and way too many other
places to name right here. We did New York, we did it all!
   Back to Gino’s. So I had passed by Gino’s any
number of times, but never went in to check it out. I was a downtown-er, and
that’s where we did most of our eating, with an occasional trip midtown or
other local if a place peaked our interest. So I did finally walk into Gino’s
one day. I had to check it out. When I did, as I’ve already said, I walked in
the door and immediately felt the energy of the place. Gino’s was packed, full
of life and vibrant, and I knew I wanted to be there. I didn’t eat there right
then and there, I was scouting the place out, but I knew I would be back. So I
called Joe up and told him all about the place. It sounded great to Joe, this
type of place was right up his alley, as it was mine. So Joe said yes, let’s
check it out on our next night out.
   Our first ever trip to Gino’s was a few
nights later. Joe packed me up at my place in Greenwich Village. I got in the
car, as usual, we had a little discussion on what we’d be doing. We mapped out the
night of eating and drinking, good times. We talked and decided to head over to
Otto Enoteca for a bottle of wine and some Salumi before heading up town to
Gino’s and our main dinner of the night. Joe loved Otto, and I was a fan too,
so we headed to Otto.
    Well, we went to Otto, drank a little wine,
had some Testa, Mortadella, and Prosciutto, and it was on to Gino’s. Back in
the car, and Ziggy (our driver) drove us up to Lexington Avenue, across the
street from Bloomingdale’s to Gino’s. We were excited as we walked up to the
restaurant and through the door. The place was packed and super-charged. We
loved it. The Maitre’d greeted us with the first of many warm welcomes. We were
in like Flynn. We sat down at a nice table in the middle of the restaurant. We
were happy campers. As happy as can be, for we sensed a wonderful meal ahead.
Our hunch would turn out to be just right. A waiter came to our table, greeted
us a warm welcome, gave us a wine list and menus, and asked what type of water
we wanted. As always, we got a bottle of flat water. Joe gave me the wine list
as he usually does and told me to pick something out. I looked over the
reasonably priced list and picked out a tried and true wine from my good friend
Luigi Capellini in Greve. The wine, a bottle of Verrazzano Chianti Classico.
The waiter went to get the wine, and Joe and I looked over the menu. We were
happy to see a great old school Italian menu. The Red Sauce kind of a good old
classic Italian-American joint, of which there used to be many, but at this
point of time, far fewer. They had; Shrimp Cocktail, Baked Clams, Hot
Antipasto, Clams Posillipo, Spaghetti Vongole, Lasagna, Canneloni, Veal Parm,
Veal Milanese, Eggplant Parmigiano, Shrimp Fra Diavolo, Veal Marsala, Scampi,
and all the usual suspects. We were in heaven, and it was heard narrowing down
what to eat.
   One dish really caught our attention, and
especially Joe, who although I love my pasta, Joe had has me beat, he’s the
pasta freak. Freak in a good
way that is. The dish was Pasta Segreto (Pasta w/Secret Sauce), and us
intrigued.
    The waiter brought the bottle of Chianti,
opened it, and we were on our way. I ripped off a piece of bread and ate it.
So, we decided on the menu. We order a Shrimp Cocktail and Baked Clams
Oreganata to start. We would share these two antipasto items, then move on to
the Primi, the pasta course. We decided on, and just had to have the Pasta
Segrete, a half order each. We both love Veal Milanese (Frank Sinatra’s
favorite), and as we were having antipasto, and pasta, as well as a couple
desserts, we decided on one Veal Milanese to split for the main course, thus
leaving room for some tasty desserts we knew Gino’s would have. We talked with
the our waiter about the menu, and he agreed that we had chosen wisely, and
that one Milanese would be fine, so we could eat dessert and he’d help us pick
the two best later.
    So we drank wine, and nibble on the bread,
chatted and waited in anticipation for the antipasto to arrive. I love Shrimp
Cocktail since childhood and don’t always eat it all that much these days, so
it’s always a special treat. The Baked Clams and the Shrimp Cocktail came and
were a great way to start the meal. The wine was great. Hey it’s Castello
Verrazzano!
   So now, we were really excited. This
mysterious Pasta Segreto was about to come out. You can get the Secret Sauce with whatever Pasta you
like, Spaghetti, Raviolis, Tagiolini, Penne, Gnocchi, or Rigatoni. Joe and I
both love Rigatoni, so that’s what we went for, two half portions of Rigatoni
Segrete. Well, the waiter brought us our Pasta with Secret Sauce. Guess what!
It was outrageous, we loved it. Joe went crazy, and could stop talking about
it, and it was just a couple weeks before he’d have to go back and get another “Fix.”
Yes the Pasta with the
Secret Sauce did not disappoint. We loved it, and would be back for many more
bowls.
    We finished the Pasta, grudgingly so, as we
didn’t want the experience to end, “It was that good!” We waited a few minutes
for the Veal Milanese. It came out, and we could tell just by looking at it,
that it would be great. For those of you who might not know, Veal Milanese is
one of Italy’s most famous a classic of all dishes. It’s a Veal Chop that’s
pounded thin, breaded with breadcrumbs and fried and tipped with a Salad of
Arugala and Tomato. The dish is simple, simply delicious when done right. Veal
Milanese was one of Frank Sinatra’s all-time favorite dish, along with
Spaghetti Meatballs, and Clams Posillipo. Frank used to get it often at his
favorite of all restaurants, Patsy’s of West 56th Street, just 10
blocks from Gino’s. Both old-school Italian Joints were among Frank’s
favorites. Patsy’s was Frank’s # 1 favorite, but Gino’s wasn’t far behind, and
Ol’ Blue Eyes ate there many times over the years. Anyway, the Veal Milanese was
just perfect and we thoroughly enjoyed it. Yes, life is good at times like
these.
   We finished our Veal Milanese, and it was
now time to  think about  desserts. I love sweets and so does Joe, so
he said we gotta get two. The waiter told us the Tiramisu was “The Best in
Town,” and the Cheesecake was really wonderful as well, so we went with his
suggestions. Throw in a couple cups of Espresso and some Anisette too, and we
were still in heaven.
   Needless to say, our meal was fantastic. We
loved it. We loved Gino’s and would be back for more.
    We went back to Gino’s a couple weeks
later. Joe loved the Pate Segrete and kept talking about it. He was back for
more. We loved the menu we had the last time, and pretty much went with the
same again. When we were eating the Segrete Pasta I identified the secret
ingredients. They were butter and Parmigiano, mixed into Gino’s basic tomato
sauce. Just a little butter and the grated Parmigiano does the trick for a
tasty sauce. The recipe is in the book, and don’t worry, we didn’t eat the same
thing every time we went to Gino’s. Over the years, we pretty much had every
dish on the menu, from; the Minestrone and Pasta Fagioli, Manicotti, Lasagna,
Spaghetti and Meatballs, Chicken Parmigiano, Veal Marsala and all. Specials
too! We ate it all. “And loved every minute of it.” Gino’s, we miss you so! But
great memories linger on.








Daniel Bellino Zwicke






EXCERPTED FROM :


SEGRETO ITALIANO – Secret Italian Recipes and Favorite Dishes




by Daniel Bellino Zwicke







RECIPES


GINO’S SECRET PASTA SAUCE

SECRET SALAD DRESSING

CREAMY ITALIAN

CAESER SALAD

LASAGNA

MARINARA SAUCE

JERSEY SHORE CRAB SAUCE

CU.CUZZA

SICILIAN FIG COOKIES

And More ….

SEGRETO ITALIANO Reviews

Steven S. says :

There is something very authentic about this book and the author Daniel Bellino-Zwicke. Entertainingly straight-forward and real, this cookbook has an awesome Italian American vibe throughout from cover to cover. Use this cookbook to create a dining experience that will make spectacular memories of comfort and deliciousness!

Italian and Italian-American cuisine is one of my favorites and it is just a blast trying out these rocking recipes in my own kitchen. These really are some secrets from the masters because they are uniquely wonderful – just created the Eggplant Caponata to the delight of my friends and family!

If you love Italian American food and like to cook and impress your Soprano’s fans, then pick up this book now!




Recipe  “GINO’S SECRET SAUCE”

Salsa Segreto

Outside The Old GINO RESTAURANT

Lexington Avenue

NEW YORK , NY
One block north of Bloomingdale’s famous department store. Gino Restaurant, which all the regulars called Gino’s was one of the greatest most beloved Italian Restaurants in the history of New York City. And it’s just that, part of New York City History. Sadly, we lost Gino’s nine years ago, as the restaurant sold its last plate of its famous “Pasta Segreto” in the Winter of 2010. Some of Gino’s many regulars which included the likes of Frank Sinatra were brought to tears the day Gino shut its doors. The restaurant was truly one of those much beloved places that you don’t see every day, and it’s a dam shame we lost her. All of us who ever went there have many cherished memories spent with friends and family at Gino’s. I’m sure if Frank Sinatra was still alive, he’d tell you a few stories himself. Maybe his daughters Tina and Nancy Sinatra who of course are still alive might have some memories of their father, the great Francis Albert Sinatra holding court at Gino’s. Yes we all know that Patsy’s across town from Gino’s was Frank’s favorite Italian Restaurant o f all-time, but Mr. Sinatra loved Gino’s as well, and dined there many times.

Hey Tony Bennett who is till alive, is a fan of Gino’s. Maybe he can tell us some stories. Well, best selling Italian Cookbook author Daniel Bellino Zwicke is alive and doing well, and always writing about Italian Food, restaurants, pizza, pasta, celebrities, and Italy, and he has told us a few stories of great times with friends and family; his Cousin Joe, Brother Michael, and sister Barbara, and his fond memories of eating Baked Clams, Rigatoni Segreto and Veal Milanese, which Daniel says was his typical dinner when he dined at Gino’s with Cousin Joe Macari (Macari Vineyards).
Yes Gino’s was one great restaurant, that saw the likes of Mike Wallace, Gregory Peck, Gay Talese, and Italian Bombshells Sophia Loren and  Gina Lollibrigida. The great things about Gino’s was that it was a well-rum machine, and its total mix of wonderful expertly prepared Italian Food, lively ambiance, excellent service, and cool vibrant crowd made for the most perfect mix that was Gino Restaurant. And if that wasn’t enough, the prices of the food and wine was most reasonable. This was just another added plus of this legendary New York restaurant. And the restaurant that Gino’s was, as shall tell you that the type of restaurant it was what we now call Old School Italian Red Sauce Joints. Yes, an old school Italian Red Sauce Joint, and the best old school Italian restaurant that any could ever possibly be. The same as places like John’s of 12th Street, Monte’s Trattoria in Greenwich Village, Rao’s, up in East Harlem, New York.  Like any Red Sauce worth its Salt, Gino’s had great Red Sauce of course, with items like, Baked Clams, Spaghetti Meatballs, Manicotti, Lasagna, Veal and Chicken Parm, and Frank Sinatra’s favorites; Clams Posillipo and Veal Milanese.

We morn the passing of Gino Restaurant, as we morn the closing of two other great Old School Italian eateries of DeRoberti’s Italian Pastries and Lanza’s Restaurant, both of which were on 1st Avenue two doors from one-another on the block of 1st Avenue between East 10th and 11th Streets in New York’s East Village, which years ago was simply known as the Lower East Side. Luckily the other famous old Italian Eatery, “John’s of 12th Street” is alive-and-kicking after more than 110 years in business in the old Sicilian neighborhood where Mob Boss Charle’s Lucky” Luciano grew up (born in Lercara Friddi) after his family moved to East 10th Street (# 265) from Sicily.






READ MORE on GINO’S







SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES
AMAZON.com





SINATRA !!! “JUST BECAUSE” !!!

FRANK SINATRA – DINNER at “JILLY’S” NYC

With Daughters TINA & NANCY SINATRA

And FRIENDS

No, it’s Not GINO’S but although FRANK Ate there Many TIMES
and it was one of his All-Time FAVORITE ITALIAN RESTAURANTS
there aren’t any pictures of him there. So we put this in. “It’s a great shot
of Frank holding courts.”











#LuckyLUCIANO PASTA

SICILIAN RECIPES










MORE  on SCALAMANDRE  

ZEBRA WALLPAPER




GINO’S CELEBRITY CLIENTELE


Frank Sinatra
Rocky Marciano
Jackie Kennedy
Aristotle Onassis
Ed Sullivan
PerryComo
Gay Talese
Tony Bennett
Gregory Peck
Gene Tierney
PELE
David Suskind
Mike Wallace
Dan Rather
Gina Lollibrigida
Sophia Loren
Nicholas Pileggi
Nora Ephron
Ralph Lauren
Mel Ott


Other Facts

GINO RESTAURANT was named after owner Gino Circiello. Gino’s partner was Guy Aventuriero. They were both born in Capri, Italy.

The tow partners Gino and Guy financed their restaurant (Gino’s) with their own money, along with help from Franco Scalamandre who owned the Scalamandre (Wallpaper and Fabrics).

The famous Zebra wallpaper was designed by Flora Scalamandre.

Gino’s most famous dish was Pasta with Salsa Segreto (Secret Sauce)



GINO’S BAR

And ZEBRA WALLPAPER





YELP Review of GINO’S by Author Daniel-Bellino-Zwicke.com


Dinner at GINO’S of CAPRI


NY NY



Gino Circiello is 2nd from Left

Guy Aventuriero far Right

.


America First Venetian Wine Bar – Bar Cichetti by Daniel Bellino Zwicke – New York City 1997

 BAR CICHETTI

by Daniel Bellino-Zwicke & Tom Taraci

 
BAR CIHETTI
Daniel Bellino Zwicke is widely recognized as the 

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.”
 
 
 
The BELLINO’S
At BAR CICHETTI
UNCLE TONY, MYSELF, COUSIN TONY, AUNT FRAN
Aunt Wanda, Debbie, AUNT HELEN, Dan
.
.
Daniel & CAMERON DIAZ
.
.
SOME PICTURES at BAR CICHETTI
MICAHEL STIP & R.E.M.
CHEF DANIEL & His KITCHEN CREW
.
.
BAR CICHETTI
DANIEL & FRIENDS
DANIEL, RAOUL, LISA, MATT DILLON, ABBIE
JOHN LURIE & GLENN O’BRIEN
BAR CICHETTI 1998
Daniel Bellino Zwicke is widely recognized as the creator of the first Venetian wine bar (bacaro) in the United States, named Bar Cichetti

.

Here’s more about his venture:
  • Establishment: Bar Cichetti was established in 1998 in New York City with the goal of bringing the Venetian bacaro experience to the US.
  • Focus: It specialized in Venetian cuisine and Italian wines.
  • Bellino Zwicke’s Role: Daniel Bellino Zwicke was involved as the Chef, wine director, and managing partner.
  • Reception: Contemporary reviews noted its inviting atmosphere and popular dishes such as Sarde en Soar and Pasta with Duck Ragu.
  • Status: Bar Cichetti is no longer operating under Daniel Bellino Zwicke’s direction.
  • Important Note: There is a different restaurant in New York City called “Bar Cicchetti by Fabio Viviani” that is not related to Daniel Bellino Zwicke’s original establishment.

.

CHEF DANIEL BELLINO ZWICKE
With OLD PAL MATT DILLON
.
.
.
SINATRA SAUCE
The COOKBOOK
AMAZON.com

AL Pacino Favorite Pasta is Spaghetti Aglio Olio – Spaghetti with Garlic and Oil

 

AL PACINO

“His FAVORITE PASTA”

SPAGHETTI AGLI OLIO
RECIPE

The One DISH AL PACINO CAN’T REFUSE

Al Pacino is a Big Fan of a Pasta Dish called Spaghetti Aglio Olio. It’s a Neapolitan dish that features spaghetti noodles, good olive oil, lots of garlic and red pepper flakes for a spicy kick. It goes without saying the pasta dish and the Scarface star have been linked together a lot in recent history. 


In 2015, New York’s iconic Serafina restaurant posted on Twitter that they “Love” Pacino, noting how they have a dish called Spaghetti Aglio & Olio “Al Pacino.” That dish is still exists with that incredible name on the current Serafina menu.


Al Pacino’s love of spaghetti aglio e olio also came up in Daniel Bellino Zwicke’s POSITANO The AMALFI COAST – Travel Guide Cookbook. “When I was the wine director at Barbetta Ristorante in New York City, whenever Al came into the restaurant, he would often ask if we could make him a plate as it wasn’t on the menu,” Zwicke wrote. “Al literally made us an offer we couldn’t refuse, naturally we didn’t, and we always gave Mr. Pacino a plate of his beloved Spaghetti Aglio e Olio , just the way he liked it. You’re welcome Al.”



RECIPE 








AL PACINO’S FAVORITE PASTA !




POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

With AL PACINO’S FAVORITE PASTA

RECIPE – SPAGHETTI AGLIO OLIO

With 100 REGIONAL NEAPOLITAN Recipes 


AMAZON.com












Ai on BELLINO & PACINO

  • Daniel Bellino-Zwicke: A culinary author and creator of concepts like “Meatball Parm Mondays” and “Sunday Sauce Recipe alla Clemenza alla Bellino alla Pacino”. He is known for New York-Italian cuisine inspired by movies like “The Godfather” and “Goodfellas”. His blog even features a Spaghetti recipe Daniel says is how Al Pacino likes it.