Sinatra Sings – My All Time Favorite – Francis Albert Sinatra – Frank

 FRANK SINATRA

MacARTHUR PARK

 

Francis Albert Sinatra

 

 

 
Frank Sinatra
 
MacARTHUR PARK
 
Drom The TIRLOGY Album 1980
 
Written by JIMMY WEBB
 
 
 
 
 
 
“YOU WILL BE MY MUSIC”
 
FRANK SINATRA
 
From “Ol BLUE EYES is BACK” Album
 
1973
 
Song Written by JOE RAPOSO
 
Musical Arrangement – Don Acosta
 
 
 
 
 

SUNDAY SAUCE

 
alla SINATRA
 
alla BELLINO alla PACINO
 
 
AMAZON.com
 
 
Francis Albert Sinatra
.
.
 
Frank Sinatra
 
“HOW DO YOU KEEP The MUSIC PLAYING”

 
 
Frank Sinatra
Frank Sinatra
 
ALL MY TOMORROWS
 

FRANK SINATRA
 
SOME NICE THINGS I’VE MISSED
 
 
 
 
 
Frank Sinatra
 
 
“YOU TURN MY WORLD AROUND”
 
 
 
 
 
“SINATRA SINGS”
 
CLICK HERE ! For More SINATRA !!!
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My Favorite Travel Bag Luggage Discount

 

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POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK
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Author Daniel Bellino Zwicke – Best Selling Author – Cookbooks

1958

Where You Born in 1958 ?

WHAT HAPPENED ?


65 YEARS AGO

1958




Italian Cookbook Author

Daniel Bellino Zwicke

Born 1958

ALBEROBELLO, ITALY

2022






1958

SOPHIA LOREN & JAYNE MANSFIELD

HOLLYWOOD, CALIFORNIA









POSITANO The AMALFI COAST

ITALY Travel Guide – Cookbook
AMAZON.com

Written by Daniel Bellino Zwicke

Born 1958







ROME,  ITALY

Author Daniel Bellino Zwicke

Born 1958

ROMA 2018



BEST SELLING ITALIAN COOKBOOKS

AMAZON.com


Author Daniel Bellino Zwicke

GREENWICH VILLAGE

NEW YORK NY

2020


During the early days of the 2020 Covid Pandemic, New York. Since there were not restuarants, cafes, or bars open in the early days of the Covid 19 Pandemic (Closed due to the Pandemic), I’d hang out at one of the little parks in my neighborhood, or get a coffee at the local Korean Market, and find a stoop to sit on in Greenwich Village. I’d sip my cofffee, make phone calls, test friends, look at Instagram, and real my Google New Feed. This was after I made myself Breakfast at home (never eating out). I’d make Tea everyday, and have either; a bowl of Cereal with slices of Banana, Oatmeal, or an Egg Sandwich. Then I’d hop in the shower and get dressed.

Yes, I’d go to the Korean Market on Bleecker Street, and get my coffee. Then I’d hand out on a stoop or in a park and hangout for about an hour and a half, before heading back home. 

I’d go hame and make lunch, a sandwich, a Burger, Pasta, or heat up a bowl of Soup, if I had some. I’d drink Apple Cider and eat my lunch, listening to 1010 WINS News Radio to find out what was going on in the city, the rest of America and the World, and the latest Covid 19 news.

After lunch, I’d go out again for my second cup of coffee, go to the park, and again, make phone calls and Texts, listen to music, and look at Instagram and read news stories. After about an hour and a half, I’d head back home to make myself dinner.  I ate all my meals at home, never ordering take out food, or eating out for almost a year, making 3 meals a day and snacks in-between, for more than 1,000 meals in a row, made by me for myself.

After dinner, I’d go out for the third coffee of the day, before heading in for the day. I’d get back home and spend the night watching TV before going to sleep. The next day, I’d get up and o it all again.





Daniel Bellino Zwicke

nyc





 

Bellino Makes New Yorks Best Burger – Cheeseburger Burgers NYC


MINETTA TAVERN
Good Burgers, but Far From The Best
New York’s Best Burger? Who makes it? Or who makes, plural, New York’s Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you’ll get at Minetta Tavern., but there’s one thing we have in common when making New York’s best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.
So what’s the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it’s just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It’s much better to use fresh beef when making a burger, and that’s all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.
I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I’ve been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it’s relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I’d get some of them, my next time at the butcher shop, and so I did a couple weeks later. I’ve tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.
Trader Joe’s recently opened in my neighborhood, and I’ve tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.
Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide’s. I went to the meat counter and spotted Pat LaFrieda’s Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it’s more than I normally spend, but if I can get a better burger it will be well worth it. I’m still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a package of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I’ve ever had in my life. “I kid you not,” and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.
So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought “Wow,” it was a dam good burger, and better than any of the meat I’d bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald’s McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald’s Cheeseburger. Dam!
Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I’ve had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it’s better than the Shake Shack Burger which I normally love but wasn’t that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle’s Prime, which was the only Burger I’ve had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, “it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.
The BEST BURGERS I’VE HAD in NEW YORK
Cooked at My House in GREENWICH VILLAGE
with BLACK ANGUS BEEF PATTIES from WAYSIDE MARKET
SOUTHOLD NEW YORK
NORTH FORK of LONG ISLAND




“MY BURGERS Are The BEST” !!!

DBZ BURGER
CRAFTED by DANIEL BELLINO ZWICKE


Classic, “It’s all about the Meat ? Properly seasoned with Salt & Black Pepper. nicely browned,
place on a toasted Bunm with CHEESE, Pickles, a bit of Ketchup, and Mustard if you like, and that’s it”

No Muss, No Fuss. The ground beef must be of the highest quality, and with a fair amount of fat for flavor.

These two points are key. You should buy Prime Ground Beef if you can, it’s worth the extra money. 
“Trust Me”


.
BadAssCOOKBOOK

BELLINO MAKES NEW YORKS

BEST BURGER

READ BELLINO virsus OZERSKY

BLACK LABEL versus MINETTA BURGER

MINETTA TAVERN




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#BestBurgerNewYork by #BELLINO
#DanielBellinoZwicke

Sicilian Pasta and Zuppa di Cucuzza Siciliana Recipe from My Book Nonna Bellino Italian Cookbook Recipes

ZUPPA di CUCUZZA
 
“THATS a GAGOOTZA” !!!
 
RECIPES FROM MY SICILIAN NONNA 
 
by Daniel Bellino “Z”
 
AMAZON.com
 
 
 
RECIPE
 
Zuppa di Cucuzza
 
Excerpted Form Daniel Bellino’s
 
Grandma Bellino’s Italian Cookbook
 
 
 
 
ZUPPA di CUCUZZA
 
    “Gagootz” !!!!
 
 
This is a soup that my
mother used to make every now and then. Usually when her friend Mary Santangelo
gave her a couple big Cucuzza, from their backyard garden in Garfield. My
mother Lucia learned this recipe from her mother who used to make it back in
Sicily, and she learned how to make it from her mother, my Great Grandmother
Salemi. This dish is one of the quintessential recipes of this book, and also
of both the Italian-American and Sicilian-American table as a whole, and of
course of Sicilians in Sicily, especially in the years of the first 70 years of
the 20th Century from around 1900 to 1970’s or so. The soup is easy
to make and quite economical, feeding about 15 or 16 portions of which you can
serve over a 3 – 4 day time. Cucuzza are not always available in every store,
however more and more super markets are carrying them during their growing season,
and you can always get them at any produce store that specializes in Italian
foods.
 
This zuppa is a soup of
course, but almost a pasta dish as well, and you can vary the amount of pasta
as you like. Cooking pasta separately on the side and when you are serving it,
you will use double the amount of pasta or more, with less liquid in the soup
and using the soup actually as a sauce. I always do this, as there are always
leftovers when making a pot of it, and serving it as a pasta is a nice welcome
alternative to give one variety from the same dish. I do the same with Lentil
Soup to make Pasta Lenticchie, a pasta dish. In addition, if you like, you can
sauté one link of Italian Sweet or Hot Sausage, serve up the soup as either
pasta or soup and add a link of sausage or two to each plate. You will love it
any way you do, as do the Bellino’s and millions of other Italian’s have over
the years. So make it, and enjoy, and always Mangia Bene Amici!
 
 
 
 






GAGOOTZ
 
 

 

RECIPE :
 
INGREDIENTS :
 
1 large Cucuzza ak.a.
Gagootz
1 large onion, peeled and
diced
6 Garlic Cloves, peeled
and sliced thin
8 tablespoons Olive Oil
½ teaspoon Red Pepper
Flakes
1 teaspoon Sea Salt
½ tsp. Black Pepper
6 Plum Tomatoes, chopped
1 pound fresh cooked
Fava Beans, or frozen Baby Lima Beans (or canned lima beans)
1 pound imported Italian
Ditalini (or Ronzoni)
 
 
Cut off ends of the
Cucuzza and peel it with a vegetable peeler. Cut the Cucuzza in half
lengthwise. Scoop out seeds and discard. Cut into 1 ½ inch cubes.
 
Put olive oil and cucuzza
in a large 6-quart pot. Cook on medium heat for 5 minutes, occasionally
stirring with a wooden spoon. Add onion and cook for 4 minutes more.
 
Add garlic and cook for
3 minutes. Add red pepper, and cook for 2 minutes.
 
Add tomatoes and cook on
high heat for 5 minutes. Add water and cook on medium-low heat for 12 minutes.
 
Add Fava Beans (or Lima
Beans) and cook on low heat for 6 minutes.
Cook Ditalini according
to directions on package. When finished cooking, drain in a colander, making
sure to reserve 2 – 3 cups of water to add to soup.
 
Add all the pasta to the
soup. Add salt 7 Black Pepper and stir.
Add water little by
little to the soup until you reach the consistency that you like. The soup
should be fairly thick, yet slightly watery.
 
Ladle soup into bowls.
Drizzle a bit of olive oil over the top of each bow of soup and pass grated
cheese for your guest to put in their soup.Save any remaining soup

in a closed container to enjoy anytime for lunch, dinner, or anytime
in-between.
 
 
 
 
 
 
 
ZUPPA di CUCUZZA
 
 
Mangia Bene !!!
 
 
 
 
 
MINESTRA di CUCUZZA SICILIANA
 
 
 
 
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PASTA con CUCUZZA
 
 
PASTA con CUCUZZA SICILIANA
 
VIDEO RECIPE

 

 
 
 
 
3 SICILIAN CUCUZZA Recipes
 
From a REAL SICILIAN
 
 
POLEPTTE (Meatballs) di CUCUZZA
 
CUCUZZA eb PANDELLA
 
CUCUZZA with TUNA
 
 
 
 
 
POLPETTE di CUCUZZZA
 
CUCUZZA MEATBALLS

 

 

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My Favorite Beach in Positano – La Scogliera Beach Club

Positano

Terrazzo at La SCOGLIERA BEACH CLUB

I first spent a couple wonderful days at La Scogliera Beach Club way back in the Summer of 1985. I was a young man of just 23 back then, and getting a Chaise Lounge and hanging out at La Scogliera was like a dream come true. Like I had seen in movies as a kid, Agent 007 James Bond and the like swimming exclusive Mediterranean Beach, lounging at exclusive beach clubs with beautiful European Women, and living “The Good Life,” and here, so was I. Yes it was a dream come true. Most young men my age would have opted for one of the free beaches, but not I. I would pay more to be among the beautiful people. Especially the gorgeous bikini clad girls. Or just half a bikini? Just the bottoms as the sun bathed going topless, I must say I enjoyed it all so very much. I had my chaise lounge, Campari & OJ, lovely music playing, the Sun, the Sand, the Beach, Beautiful Women, “yes, I was in 7th Heaven,” to say the least, I felt like a King back then. Being in Positano, gorgeous girls, great Italian Food, Cocktails, gelato, properly pulled Espresso, the World’s Best Pizza, the Casa Albertina, “what more could I want?” Not much I tell you. I was oh so happy those days in Positano, on the Amalfi Coast, Italy, for I was living my dream. My dream I saw on all those James Bond movies, growing up as a young boy in 1960s and 70s America.

We went to the Rivoli Theater in Rutherford, New Jersey. Yes I watched Bond, Sean Connery and Roger Moore, and I wanted to be just like them. Well, not a Secret Agent, but I wanted to travel the World, going to exotic locals with beautiful women, Deluxe Hotels, cars, Champagne & Caviar, as they say. Yes, movies like Summertime (Venice), William Holden in Hong Kong in The World of Suzy Wong, Humphrey Bogart in Casablanca, “that’s what I wanted,” and here I was at the exclusive beach club La Scogliera in Positano, on the Jet-Set Amalfi Coast. My dreams had come true. I savored it all, took it all in, and was appreciative at being there, in this one of the World’s most beautiful spots of all.

I spent my day, just hanging out, either lounging on my chaise lounge, sipping my Campari, soaking in the Amalfi Coast Sun. I swam a lot. Yes, I’m not usually a beach person, except when I’m in places like; Capri, Positano, the Costa Brava, or French Riviera. Then I become one. A beach person, and so when I’m on Capri or Positano, I hang at the beach and spend quite a lot of time swimming the Mediterranean (Tyrrhenian Sea). I go in the water, and I’m swimming at least 15 to 20 minutes at a time, even up to 30 minutes before getting out of the water. Oh yes, I love swimming the waters of Capri (Da Luigi Beach Club) and Positano. I swim out and just float there at times, looking at the town that just seems to sprout and shoot up out of the sea, straight up to dizzying heights above. This scene is quite dramatic and awe inspiring, both on Capri and Positano, and I love it. Yes I love floating on my back and looking out at the beautiful scene before me, the seagulls are singing, and I can faintly hear the music at the club, and chitter-chatter of people on the beach. It all blends together for the most lovely sound. That special sound of the seashore, do you know what I mean?

Yes, back in 1985, as a young man, I paid more ($8) to be and the beach, and felt it was worth every penny to be there. These days, a chaise lounge can run you anywhere from 20 to 40 Euro for the day, depending upon the time you are there, the price varies. Now I would not pay 4o Euro a day, that’s a bit much. I would however pay 25 Euro to have a private chaise at La Scogliera Beach Club, Positano. That’s the price (25 Euro) I pay for a chaise lounge and towel at Da Luigi Beach Club on by the Faraglioni Rocks in Capri. Expensive? Yes, but worth every penny to treat yourself to a special treat, “don’t you think?”

by Daniel Bellino Zwicke

.

At The BEACH

La SCOGLIERA

.

The Restaurant

La SCOGLIERA BEACH CLUB

 

.

POSITANO

View from La SCOGLIERA BEACH CLUB

The AMALFI COAST

ITALY

 

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Swimming at La SCOGLIERA

 

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My Writing Routine

 

Me at Caffe Reggio

During the height of the Pandemic

Greenwich Village, New York

I finished my book POSITANO The AMALFI COAST

Travel Guide – Cookbook here, in February 2021

Doing a little writing today, and thought I would write about it. My normal everyday process. Well first off, it is my day off, and I am enjoying it. Just to have the time off to relax and do whatever I want, or need to do, and not have to go into work and work. That is my regular 9 to 5, and not my writing. Yes, like most writers, I do have a 9 – 5, so to speak. That is the bulk of my income comes from my regular job, and not from my writing, although I do make a decent little chunk of change from my book sales, it is not enough to fully support me. Not yet anyway.

And so I am here today at my coffee spot, and where I write, or work on promoting my books through a few blogs and websites I have as well as a bit of social media, mostly on Instagram, posting stuff, some just related to me and things I like, as well as promoting my books, and yes I guess me.

My main coffee spot these days and for the past 7 years since Caffe Dante closed, is at the Marlton Hotel in Greenwich Village, a great little spot, it is nice and comfy, quiet, and relaxing, and I love it. All the people working here are very friendly and take great care of me, which I really appreciate, and again, I love coming here for my daily coffee, and to relax, and that is exactly what I am doing right this very minute, sipping my coffee, writing, relaxing, and savoring just that, sipping coffee, writing, and enjoying the day off. The day off from the 9 to 5, not writing, and promoting, and so here I am.

I started coming to The Marlton Hotel when it first opened, I think it was about 2012. My main place for my daily coffee ( Cappuccino ) was Caffe Dante on Macdougal Street in Greenwich Village. I had my morning and afternoon, and sometimes nighttime coffee, everyday at Caffe Dante for exactly 30 years. I first started going there in the Summer of 1985, after I got back from my first trip to Italy, and many new Italian, and Worldly discoveries, being in Europe for an entire month. It was an eye opening trip that taught me many things. I will never forget it and all the wonderful times in : Rome, Florence with my high-school friend JoAnne, meeting up with friends in Barcelona, a romantic fling in The South of France (Nice & Monaco), on to the most Serene Republic of Venice, Italy, then down to Positano and The Amalfi Coast before heading back up to Rome for a couple more days before flying home to New York. Yes, again, it was a most wonderful trip.

So I had my daily coffee at CafFe Dante for exactly 30 years from 1985 until my pal Mario Flotta sold the place and it closed down in 2015, a most sad day for me. Dante was my second home, and I was friends with the owner Mario, and all the girls (waitresses) who worked there. 

As I said, I started going to The Marlton ever since they opened their doors. It is a cool boutique hotel owned by Shawn McPherson who has great style and runs wonderful establishments in both New York and Los Angeles, and is also a partner at The Maritime Hotel with my old pal Eric Goode, who was a top night club impresario in 1980s NYC, with such clubs as AREA and MK. After being very successful with nightclubs in the 80s and 90s, Eric got into the hotel business in the New Millennium, and is a partner as I said at The Maritime, and now, also at The Bowery Hotel in the East Village of New York. Anyway, I am at the Marlton, but Eric is not a partner here. Anyway?

Yes, I come here everyday and I love it. Some days I write, and some days I work on my websites, blogs, and other promotional avenues. I am always doing some kind of work with these things, and because of my diligence over the years, one of my Instagram accounts has taken off, and as a result my book sales have skyrocketed by 300% as of late, and I am super excited by that. And as I write, Mina just came on over the sound system. “I love it. No Rap Hip Hop Crap at The Marlton. Just great music, they play here, and that is something that I am very grateful for, and it helps one relax, as that is a main incentive of coming here. Relaxing.

I come, and Sangee, Jack, or Fun get me my coffee. I open up my Amazon KDP Dashboard and see how many books I have sold, that is usually the first thing on my agenda. I check Facebook and Instagram, and then I either do some writing, either on the current book I am working on, to write a little article or blog post, and also so promo work, and that is what I do. Most times, before I get to The Marlton, I don’t really have a game plan ahead of time, and I just do as I have just described. Although there are times that I do have a game plan ahead of time, and that is usually when I have been going on a writing tear on my current book, or the book is almost done, and I am either doing some editing, or formatting of the book, for the proper format of the manuscript to be sent in to the publisher, and that is what I do. And of course, most of the times I do not go crazy, and I am not in a rush, but taking it easy, and taking it as it comes, day by day, as far as my writing and promo work goes, that is the way I do it.









BOOKS By DANIEL BELLINO
AMAZON.com


New York Italian – Congradulations on the 100 Thousand Followers on Instagram

 


NEW YORK ITALIAN

100,000 Followers on Instagram

FOLLOW US at NewYork.Italian on Instagram

“WE THANK YOU ALL” !!!

Please continue Following Us and We Love Your Comments. It’s great getting Feedback
from all our Loyal Followers, so once again, “Thank You” and if you know anyone who
might like the content we provide at @NewYork.Italian – Instagram please tell them
about us, and stay tuned for Great New Content each and Every Day.

“Thanks”

Danie;

At NewYork.Italian on Instagram




NEW YORK ITALIAN
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SUNDAY SAUCE

BESTSELLER ITALIAN COOKBOOKS

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SUNDAY SAUCE by Daniel Bellino “Z” was 

The # 1 BESTSELLING ITALIAN COOKBOOK on Kindle

For 2 YEARS

Available in PAPERBACK & KINDLE on AMAZON.com



How I Increased My Book Sales 5 Times – Almost Overnight – Quadruple Your Sales


THEN UNCREASED 5 TIMES in NO TIME




BEST SELLING TRAVEL & COOKBOOK

by DANIEL BELLINO ZWICKE
AMAZON.com


HOW I INCREASED MY BOOK SALE 5 TIMES – Almost Overnight !


Yes, ladies and gentlemen, I’m happy, and proud to say that my Book Sales have quite literally increased 5 Fold almost overnight. Yes, they Tripled, Quadrupled, and then my book sales increase by a mutiple of 5, yes overnight. But this tremendous increase in my book sales on Amazon .com

may have soured in just a few days time (5 days), from an average of about 2.5 books a day, to about 15 of my books being sold almost everyday, it actually took years to accomplish this wonderful feat, that will put substancially more money in my pockets, each and every month, I hope for a long time to come. 

I published my first book “La Tavola” 10 years agon, on June 18, 2012 … I’ve been working hard, to try to increase sales ever since. The book didn’t sell fast at all. It took time, and has been a slow grind to increase sales to get as many sales as possible, each and every month since 2012. My sales are throught the World’s Biggest Book Seller of them all. Yes Amazon. Amazon has been a boom to me and other authors who might not get published, if not for Amazon. They have offered me, and thousands of authors, who might never get pusblished and sell books, and possibly make a lving, if Amazon did not exist. Because of Amazon, not only have I become a published author, but I am a Bestselling Author several times over, with books like Grandma Bellino’s Italian Cookbook, Segreto Italiano, Got ANt Kahlua (aka The Big Lebowski Cookbook) and more. All thanks to Amazon and the services that they provide. Services that publish your book, and put it on the greatest sales platform on Earth,  Amazon.com … 

WhenI first published my book La Tavola in 2012, it took a few month before I made any money at all. Yes I sold a few books, but Amazon will not cut you any check for less than $100 … In the beginining, when I say just a few sale, I mean a few sales. Like just 4, 5, or 6 book sales a month at first. In the first year and a half or so, it would take 3 or 5 months before I’d have enough sales to total $100 or more, and thus have Amazon send me my very own Check, paid to me, for sales of books that I had written. After a while, about a year and a half, I’d get sales of $100 or more in a month, and I started getting Checks every month. This was exciting, It wasn’t a lot of sales, or money, but it was something, and it was an increase. I started blogging, trying to increase my sales. The content of my blogs, was mostly about food, cooking, and recipes, and of Italian Food, and Italian American Cutlture, Italian New York, and Italy, and it’s many wonderful cities and places : Vencie, ROme, Florence, Capri, and Positano, and all of Italy, and of course its cuisine, the foods of Italy, is what I wrote about, and posted pictures in my blogs.
I started getting checks from Amazon, every month for something over $100, but much less than $200 a month, eventually I’d get enough sales, whereby I was getting checks every month for $300 a month, and then about 4 or 5 Hundred Dollars a month, which was the point I was at up until October of 2022. 
… to be Continued …
In October of 2022, I posted a short video clip of Frank Sinatra singing “My Way” on my Instagram page  NewYork.Italian … The video starting getting traction with Thousands of Likes, and was in the # Spot on the Hashtag #NewYorkItalian on Instagram. From there I started getting a lot more Instagram Followers … I started posting a considerable amount of post, several a day. All related to Italian New York, the people, Food, restaurants, Italian Specialty Shops, Pizzerias, Pastry Shops, Italian Butcher Shops, Italian Music, and anything to do with anything Italian, in New York, America, and the motherland, Italy. I started getting 1,000 new Followers everyday, then 2 thousand, and starting in the New Year of 2023, 5 to 6 Thousand New Followers every single day. “I was Blowing Up” as they say. And so were my books sales, mostly of my books : SUNDAY SAUCE,
Grandma Bellino’s Italian Cookbook, and my latest POSITANO The AMALFI COAST Travel Guide – Cookbook.  I went from selling 2 or 3 books a day, or maybe more on better days, but usually just 2 to 3 books sold a day, to 15 to 20 a day or more, practically over night. 
Most months, my total book sales are between 75 to 90 books sold a month on Amazon .com … My checks would average between $350 to $450 a month. “Not bad” And I was happy with these numbers, but always working to increase my sales, by promoting them on my Blogs, Facebook groups & Pages, and my Instagram accounts. I always felt that maybe one day everything would “Blow Up” getting a lot more traffic on one of my websites, or Instagram accounts, and now it fianally has. My Instagram “NewYork.Italian” has blown up, and thus my Book Sales, which is my ultimate goal, to sell more of my books all the time. And so I have.
Looking at my Amazon Book Sales dashboard today (January 15, 2023), I have book sales of 230 Books sold so far for the Month of January 2023 … I sold 215 Paperback Books and have 15 Kindle book sales so far, and the month is only half way through, and the first few days, the sales had not yet kicked into high speed until about January 5th.
“Hello again folks. I’m back. A few days later. It’s January 15, 2023, and by Instagram page
@NewYork.Italian is now 83,000 Followers and Counting. I expect the Magical Number of 100,000 in 10 days or less, and then 250,000,  then on to a half Million, and on to 1 MILLION Followers and maybe even more. “We’ll see?”
January 15, 2023
@NewYork.Italian 
83,000 plus INSTAGRAM Followers
“THANKS ALL So MUCH”
Daniel Bellino
FOLLOW US !!!
Yes, I’m up to more than 83 Thousand followers as of January 15, 2023.
GANDMA BELLINO’S COOKBOOK is a HOT SELLER in January 2022
NONNA BELLION’S ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN NONNA
Daniel Bellino “Z”
AMAZON.com
SUNDAY SAUCE
AMAZON.com
“SUNDAY SAUCE is EXPLODING TOO” !!!


 

 

Amalfi Coast Italian Lemon Cookies Recipes

ITALIAN LEMON COOKIES
 
 
 
 
 
Italian Lemon Cookies
 
I love lemon desserts. The bright, citrus flavor just makes my whole day better and lights up my mood. I’ve seen lemon desserts done in magically delicious ways and I’ve seen them leave me puckering so hard I thought my face would stay that way. This lemon drop cookie recipe is the former. Sweet lemon glaze coats and not too sweet biscuit-like cookie for a perfectly balanced bite of citrus you’ll crave!
 

COOKIE RECIPE

 
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • ¼ cup unsalted butter at room temperature
  • 1 egg
  • ¼ teaspoon vanilla
  • 2 tablespoons lemon juice (1 to 2 lemons)
  • 1 tablespoon lemon zest (1 lemon)
  • ⅓ cup milk
 
 

GLAZE

 
  • 1 ½ cups powdered sugar
  • 2 tablespoons unsalted butter at room temperature
  • 1 ½ tablespoons milk
  • 1 tablespoon lemon juice (1/2 lemon)
  • ½ tablespoon lemon zest (1/2 lemon)
 
 

INSTRUCTIONS

COOKIES

 
  • Heat oven to 375 degrees F.
  • Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.
  • In a large mixing bowl, beat together the butter and sugar for 1 minute or until pale and fluffy.
  • Add the egg and vanilla to the butter mixture. Beat until combined and smooth, scraping the sides of the bowl as needed. Add the lemon juice and lemon zest and mix to combine.
  • Add half of the flour mixture to the butter mixture and mix until just incorporated. Add the milk and mix to combine. Add the remaining flour mixture and mix until completely incorporated. The dough should be the consistency of a very thick, sticky cake batter.
  • Use a small cookie scoop (about 1 tablespoon) to portion the cookie dough onto parchment paper or silicone mat lined cookie sheets.
  • Bake for 11-13 minute, or until the bottom edges are golden brown.
  • Carefully remove from the oven. Transfer the cookies to a wire rack to cool completely.
 
 

GLAZE

  • In a medium mixing bowl, beat together the powdered sugar, butter, milk, lemon juice, and lemon zest until smooth.
  • Place the wire racks (with the cookies one them) over some foil or over a baking sheet.
  • Use a spoon to top each cookie with a heaping teaspoon of frosting. Use the back of your spoon to spread the glaze all over the cookie. Return the cookie to the wire rack and let the frosting finish coating the cookies. Let set until the glaze firms up a little, about 15-20 minutes. (The glaze will not set up completely, but will stop dripping down the cookie.)
  • Serve immediately or store in an airtight container until ready to serve.
 

 

NOTES

 
  • If you glaze looks too thin, you can add more powdered sugar a tablespoon or two at a time. If it looks too thick, add milk a teaspoon or two at a time until your desired consistency is reached. This is a glaze, not a frosting, it should be on the runny side.
  • You can add more lemon juice and zest to the glaze if you prefer a stronger lemon flavor.
  • If you like, you can drizzle or spoon the glaze over the cookies while they’re sitting on a wire rack. I usually dip the tops and put them back on the baking sheet to set up.
 
 
 
 
 
 
POSITANO The AMALFI COAST
 
TRAVEL GUIDE – COOKBOOK
AMAZON.com
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HOTELS NAPLES – SORRENTO
 
POSITANO CAPRI ITALY
 
The AMALFI COAST
 
BOOKING.com
 
TRUSTED WORLDWIDE