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Famous Sicilian Americans
FAMOUS SICILIAN AMERICNAS
SINATRA BELLINO PACINO
And MORE …
.
Sylvester grew up in Hell’s Kitchen
AL PACINO
BRONX, NEW YORK
“CLEMENZA”.
The GODFATHER
SUNDAY SAUCE
When Italian-Americans Cook
RECIPE SUNDAY SAUCE alla SINATRA
MARTIN SCORSESE
Family from POLIZZI GENEROSA , SICILY
Marty grew up on Elizabeth Street
LITTLE ITALY
NEW YORK
Frank Vincent
SINATRA
was Born in LERCARA FRIDDI Sicily
Liza Minnelli’s father was Famed Director VINCENT MINELLI
Vincent Minelli’s Paternal Grandfather
GRANDMA BELLINO’S COOKBOOK
The BELLINO’S
Missing From Picture are Brothers Jimmy and Frank and Sisiter Lilly
LODI , NEW JERSEY 1940
FILLIPO BELLINO
Where FILLIPO Opened a SHOEMAKER SHOP on MAIN STREET
Grandfather of Author Daniel Bellino-Zwicke
Author Daniel Bellino-Zwicke
at TEATRO GRECO
Best Selling Italian Cookbook Author and Italian Wine Authority, Daniel grew up
in East Rutherford and Carlstadt, New Jersey, before moving to New York City in 1982, making his home in the East Village of New York, before moving to Greenwich Village in 1995.
Daniel lives and writes about Italian-American Food & Culture and about Italy and Italian Food and Wine from all regions of Italy, and especially of the south of Sicily, Napoli, and The Amalfi Coast.
Best Selling Italian Cookbooks by Daniel on Amazon.com
But WONDERFUL PEOPLE NEVER The LESS
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America’s Favorite Italian Cookbook is SUNDAY SAUCE
SUNDAY SAUCE
SUNDAY SAUCE
- Cinematic Recipes: Learn to cook iconic dishes from film history, including Clemenza’s Brooklyn mob war sauce for 20 people from The Godfather and the prison sauce from Martin Scorsese’s Goodfellas.
- Celebrity Favorites: Features specific recipes like Frank Sinatra’s Sunday Sauce, Dolly Sinatra’s Spaghetti & Meatballs, and Joe DiMaggio’s mother’s Sunday Gravy.
- The “Meat Trio” Foundation: Details how traditional family variations lean on combinations of sausages, savory meatballs, pork ribs, and beef braciole simmered for hours.
- Cultural Stories: Explores the deep-rooted immigrant traditions of New York and New Jersey, capturing the classic debate over whether to call the dish “sauce” or “gravy”.
- Kindle Store: Available as an eBook for $5.99 on the Kindle Store
- Paperback Edition: Retails for $16.50 and can be purchased at Barnes & Noble, Books A Million, and DiscountMags.com
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Nonna Bellino’S Cookbook – Recipes from My Sicilian Nonna by Daniel Bellino Z
NONNA BELLINO’S COOKBOOK
GRANDMA BELLINO’S COOKBOOK
aka NONNA BELLINO’S COOKBOOK
Grandma Bellino’s Italian Cookbook – “Recipes from My Sicilian Nonna”is a bestselling cookbook written by Daniel Bellino-Zwicke. Published in 2015 by Broadway Fifth Press, the 302-page book centers on the treasured culinary heritage of the author’s maternal grandmother, Nonna Giuseppina Bellino. [1, 2, 3]
- The Core Focus: While the heart of the book features traditional Sicilian recipes, it also incorporates regional flavors from Campania (Neapolitan), Apulia, and Rome. [1]
- Beloved Classics: Features step-by-step instructions for popular staples like lasagna, authentic stuffed artichokes, Nonna’s slow-cooked tomato sauce, rice balls (arancini), and spaghetti with meatballs. [1]
- Rare Regional Specialties: Includes lesser-known Sicilian gems such as Melanzane Beccafico (savory stuffed eggplant cubes), Maccheroni with Cauliflower, and Timballo di Anelletti. [1]
- Cultural Rituals: Features a dedicated chapter guiding readers on how to brew traditional espresso at home using the classic southern Italian Napoletana flip coffee pot.
- Beloved Classics: Lasagna, Grandma’s slow-cooked tomato sauce, stuffed artichokes, arancini (rice balls), and spaghetti & meatballs.
- Rare Regional Specialties: Melanzane Beccafico (savory stuffed eggplant), maccheroni with cauliflower, and Timballo di Anelletti.
- Extras: A dedicated cultural chapter on how to properly brew home espresso using a traditional Italian Napoletana coffee pot. [1]
- Amazon: Available in both paperback and Kindle formats.
- Barnes & Noble: Offered at standard retail pricing with optional premium member discounts.
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SAUCE or GRAVY ?
.
The Great Debate, is it GRAVY Or SAUCE ???
What do you Call it?
GIA Says :
It’s interesting to me that people who call it “gravy” believe that the people calling it “sauce” must only be those who came as immigrants later and that “sauce” is a newer term. Not in my estimation.
My grandparents from Italy only spoke Italian, came over in the 20’s and their families called it “SAUCE” no matter if there was meat in it or not. Sundays was always meat in it the “sauce” and on Weds, leftovers, less meat or no meat at all. They lived in the Cobble Hill area of Brooklyn and Park Slope respectively as the children (my Father) became adults. We NEVER said “gravy” and I never heard the term “gravy” until I was much older and it became grounds for a silly argument. I am a second generation Italian American and all my Aunts and Uncles called it “Sauce” regardless if it had meat in it or not. Sometimes it was just a marinara w/out meat but it was always referred to as Sauce on Sundays and Weds. Sundays were characteristically special when you had the relatives over and there was plenty of meatballs and sausage and lets not forget the cheese!! In our house it was always ROMANO on the table. Left overs were eaten on Weds and the meat was either gone or a bit more was added to it usually in the form of ground beef. Many times we ate it without meat due to budget or just not being able to get to the butcher in time.
Again, in my mind “gravy” has a completely different smell, consistency and color and sometimes has onions in it and is usually very salty. It;s usually white or brown flour based and goes over mashed potatoes, biscuits, liver etc.
ANDREA ANTANUCCI says :
I’m “really” Italian-American and I get extremely annoyed when Italian-Americans call it gravy instead of sauce. Even more irritating is when the pretend to know how to speak Italian and pronounce Italian words incorrectly, almost always chopping the vowel off of the end. I feel Italian is the most beautiful of the romance languages and they make it sound horrible 😦
JAMES PASTO :
Hi Andrea, thanks for your comment. I get your point, but as I see it, “gravy” is a term that somehow emerged as the preferred term for a lot of Italian immigrants to America. The usage is very widespread so it is ‘correct’ as far as they see it. We always called it “gravy” and to me this was one of the ways we distinguished ourselves as “Italians.” On the pronunciation of words: I don’t think it is a matter of pretense but of language adaptation in a new setting as well as the fact that many of the “Italian” words that resulted were originally dialectical forms and not standard Italian. I agree that Italian is a beautiful language and it is too bad many if not most Italian Americans lost it, but I think there is a certain charm to the Italian American “Italgish” that emerged. I don’t see it as a detriment to the Italian language but rather as its survival in a majority English environment under great pressure to give up all non-English forms. But that is my view….
CHELLE says :
I agree, Andrea. I’m first generation US born, 1/2 Italian, who has been to Italy a handful of times. My grandmother born and raised in Italy, living there until her mid-20’s, called it sauce. I find it annoying when people here call it gravy. My grandmother made lovely gravies, from creams and wines, that were truly gravies. I dislike, even more, that I’m always corrected with “gravy” every time I say I’m making my grandmother’s sauce. The people correcting me have never been to Italy, let alone their parents and sometimes even their grandparents…they are 3rd and 4th generation to the US.
JR in Rhode Island says :
By my standards in good ol’ Italian-America Rhode Island, a gravy is a tomato sauce with meat, but not like a bolognese. The base of this gravy is made with braciole, pork, sausage, meatballs, and my favorite, chunks of pepperoni. Getting some color first on the braciole, pork, and sausage is a must, meatballs can be fried or baked separately then tossed in the gravy to finish cooking, and the pepperoni can just be tossed in as well. In addition, a proper gravy must cook for a solid 2-3 hours, then simmer for another couple hours. It needs that time to properly cook the tomatoes and get all that flavor out of the meats… so delicious. Also, it is typically made in big batches and freezes pretty well. Buon Appetito!
ANDREA TAVOMINA from BROOKLYN says :
Hi,
My Nonna & Nonno & my Pop’s were all in Brooklyn, NY and we have always called it sauce. This gravy thing is so strange to me as that’s the brown stuff you put on a turkey at Thanksgiving.I know there is no right or wrong answer here but some get very upset over this “Gravy” thing and consider those if us who were raised using sauce to be “not true Italians”. That is what upsets me, my last name is Tavormina and it’s due to it getting a “V” added at Ellis Island (or so my Pop’s was told and then I was told) my nonno being from Taormina and Nonna from Palermo. So weather your a sauce or a gravy italian…please remember just because some of us are Sicilian and say sauce doesn’t make us any less a true Italian!
Mille Grazie
ROBERT from da BRONX says :
Good morning James! Great story. My family is from the The Bronx and we were raised to call it gravy. We still call it gravy. I don’t believe that there is a right or wrong here. Both sets of my grandparents are immigrants from Italy and when they arrived here, they called it gravy. Another issue is that some folks only called it gravy when there was meat cooked in the tomatoes. Now that is made up here in the U.S. Someone tried to calm the powers to be and come up with something in the middle…..Ours was always gravy no matter what or how it was being cooked. There was a comment above about how she was a “real Italian American” and could not stand how some people spoke Italian and would chop off a vowell at the end. The truth be known is that there are hundreds of dialects in the Italian language and some were real proper and some were somewhat slang. It also depended on where you lived….for instance if you were living in the mountains, it was somewhat slang. The folks that lived in the hills were mostly farmers and schooling was not that important. Different story if you were living in the flatlands or in the cities.
.
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Casnova Venetian Maccheroni Pie Recipe by author Daniel Bellino Zwicke – Venice
CASNOVA’S MACCHERONI PIE
Free Recipe – Courtesy of author Daniel Bellino Zwicke
Excerpted from Daniel’s latest book “EXPLORING VENICE”
This dish was one of Casanova’s all-time favorites. It’s an extravagant dish that is great for parties, as its extravagance is what makes it special. It is a special celebration dish that most people may have never seen, so if you take the time to make it, it is quite gratifying, and is sure to immensely please your guests, as it did the great Venetian Lover – Giacomo Casanova.
RECIPE –
“CASANOVA’S VENETIAN MACCHERONI PIE”
PIE DOUGH – INGREDIENTS :
1 pound all purpose Flour
1 teaspoon Salt
12 ounces (3 sticks) Butter
Place all ingredients in a food processor. Turn on and pulse just as everything forms into a ball. Stop mixing immediately.
Place dough on a lightly floured board or table and knead by hand for 5 minutes form into a bowl. Cover and refrigerate.
CHICKEN LIVERS :
1 pound Chicken Livers
2 tablespoons Butter
1 small Onion, peeled and finely chopped
¼ cup – Sherry, dry Marsala, or Vin Santo
Salt & ground Black Pepper to taste
1 tablespoon Balsamic Vinegar
Add butter and onions to a large frying pan. Cook on low heat for 4 minutes, as you stir.
Add the chicken livers and cook on low heat for 4 minutes. Add the Balsamic Vinegar and wine and cook on medium heat for 3 minutes.
Turn heat off and set aside to cool.
FILLING :
1 & ½ pounds ground Pork
2 ounces Dry Porcini Mushrooms
1 medium Onion, peeled and chopped fine
2 tablespoons Butter
½ teaspoon each of Salt & ground Black Pepper
½ teaspoon Cinnamon
2 pinches each of Nutmeg & ground Cloves
2 tablespoons Tomato Paste
⅓ cup Red Wine
Place dry Porcini Mushrooms in a bowl of warm water, just to cover. Let the porcini soak for 20 minutes. Remove from water. Wash two times with cold water. Chop and set aside.
Place the ground pork in a large pot with half the butter. Cook on low heat for 6 minutes until the meat is cooked through. Season with Salt & Black Pepper and stir.
Add the wine and cook on medium heat for 5 minutes. Add all remaining ingredients and stir. Turn heat to high, and bring everything up to the boil. Once everything is boiling, turn heat to very low, and let simmer on low heat for 1 hour. Be sure to stir with a wooden spoon, scraping the bottom of the pot with the spoon to keep from sticking and burning. Be sure to stir every few minutes. Turn off after 1 hour & let rest.
BECHAMEL :
1 quart Milk
4 tablespoons butter
¼ cup Flour
1 Bay Leaf
¼ teaspoon each Salt & White Pepper
pinch Nutmeg
Melt the butter in a medium pan. Add flour and cook on low heat while stirring with a wire whip for 5 minutes.
Increase to medium heat and slowly pour in the milk while stirring. Add bay leaf, salt & white pepper.
Add a pinch of Nutmeg, and cook over low heat for 10 minutes while stirring.
1 pound fresh BUTTON MUSHROOMS
Clean the mushrooms and cut in half. Saute the mushrooms for 5 minutes in 1 tablespoon of butter, with a pinch each of salt & black pepper for 6 minutes over low to medium heat. Set aside.
1 pound frozen PEAS, defrosted
MACCHERONI
1 pound Short Pasta – Rigatoni, Ziti, or other
Cook the Maccheroni in salted boiling water for 8 minutes. Remove from heat and drain in a colander.
Remove pie dough from the refrigerator. Cut the dough into 2 pieces by cutting off a third of the dough that will be the top of the pie. The larger piece is for the bottom.
Place the larger piece of dough onto a lightly floured surface. Roll the dough out to normal pie size. Place into a 10” Springform pan.
Mix CASNOVA’S MACCHERONI PIE
This dish was one of Casanova’s all-time favorites. It’s an extravagant dish that is great for parties, as its extravagance is what makes it special. It is a special celebration dish that most people may have never seen, so if you take the time to make it, it is quite gratifying, and is sure to immensely please your guests, as it did the great Venetian Lover – Giacomo Casanova.
RECIPE –
“CASANOVA’S VENETIAN MACCHERONI PIE”
PIE DOUGH – INGREDIENTS :
1 pound all purpose Flour
1 teaspoon Salt
12 ounces (3 sticks) Butter
Place all ingredients in a food processor. Turn on and pulse just as everything forms into a ball. Stop mixing immediately.
Place dough on a lightly floured board or table and knead by hand for 5 minutes form into a bowl. Cover and refrigerate.
CHICKEN LIVERS :
1 pound Chicken Livers
2 tablespoons Butter
1 small Onion, peeled and finely chopped
¼ cup – Sherry, dry Marsala, or Vin Santo
Salt & ground Black Pepper to taste
1 tablespoon Balsamic Vinegar
Add butter and onions to a large frying pan. Cook on low heat for 4 minutes, as you stir.
Add the chicken livers and cook on low heat for 4 minutes. Add the Balsamic Vinegar and wine and cook on medium heat for 3 minutes.
Turn heat off and set aside to cool.
FILLING :
1 & ½ pounds ground Pork
2 ounces Dry Porcini Mushrooms
1 medium Onion, peeled and chopped fine
2 tablespoons Butter
½ teaspoon each of Salt & ground Black Pepper
½ teaspoon Cinnamon
2 pinches each of Nutmeg & ground Cloves
2 tablespoons Tomato Paste
⅓ cup Red Wine
Place dry Porcini Mushrooms in a bowl of warm water, just to cover. Let the porcini soak for 20 minutes. Remove from water. Wash two times with cold water. Chop and set aside.
Place the ground pork in a large pot with half the butter. Cook on low heat for 6 minutes until the meat is cooked through. Season with Salt & Black Pepper and stir.
Add the wine and cook on medium heat for 5 minutes. Add all remaining ingredients and stir. Turn heat to high, and bring everything up to the boil. Once everything is boiling, turn heat to very low, and let simmer on low heat for 1 hour. Be sure to stir with a wooden spoon, scraping the bottom of the pot with the spoon to keep from sticking and burning. Be sure to stir every few minutes. Turn off after 1 hour & let rest.
BECHAMEL :
1 quart Milk
4 tablespoons butter
¼ cup Flour
1 Bay Leaf
¼ teaspoon each Salt & White Pepper
pinch Nutmeg
Melt the butter in a medium pan. Add flour and cook on low heat while stirring with a wire whip for 5 minutes.
Increase to medium heat and slowly pour in the milk while stirring. Add bay leaf, salt & white pepper.
Add a pinch of Nutmeg, and cook over low heat for 10 minutes while stirring.
1 pound fresh BUTTON MUSHROOMS
Clean the mushrooms and cut in half. Saute the mushrooms for 5 minutes in 1 tablespoon of butter, with a pinch each of salt & black pepper for 6 minutes over low to medium heat. Set aside.
1 pound frozen PEAS, defrosted
MACCHERONI
1 pound Short Pasta – Rigatoni, Ziti, or other
Cook the Maccheroni in salted boiling water for 8 minutes. Remove from heat and drain in a colander.
Remove pie dough from the refrigerator. Cut the dough into 2 pieces by cutting off a third of the dough that will be the top of the pie. The larger piece is for the bottom.
Place the larger piece of dough onto a lightly floured surface. Roll the dough out to normal pie size. Place into a 10” Springform pan.
Mix the ground pork mixture, peas, and cooked button mushrooms with the chicken livers. Place this mixture into a large bowl with the cooked maccheroni (pasta) and grated Parmigiano cheese and mix. Add ⅔ of the warm Bechamel, and grated Fontina Cheese and mix.
Place the filling in the pie shell. Roll out the smaller piece of dough until it is the thickness of a pie, and top the timballo.
Crimp the dough together with your fingers.
Place in a pre-heated 350 degree oven and bake for 1 hour.
Remove from the oven, and let cool a bit before serving.
Cut each person a generous portion of the Maccheroni Pie. Drizzle a little of the remaining Bechamel Sauce over each person’s serving, with a little grated Parmigiano on top, and enjoy like Casanova.
“SPECIAL ADDED TREAT” Black Truffles
This is an optional add-on that would be most delightful, and keeping with the Casanova’s desire for the best of life’s pleasure, would be to add a dollop of “Black Truffles” to each person’s dish.
You can buy some Black Truffle Pate on Amazon, made by “La Rustichella.” It’s just about $20 for a jar, and completely worth the extra extravagance. “Casanova surely Would.the ground pork mixture, peas, and cooked button mushrooms with the chicken livers. Place this mixture into a large bowl with the cooked maccheroni (pasta) and grated Parmigiano cheese and mix. Add ⅔ of the warm Bechamel, and grated Fontina Cheese and mix.
Place the filling in the pie shell. Roll out the smaller piece of dough until it is the thickness of a pie, and top the with dough Crimp the dough together with your fingers
Place in a pre-heated 350 degree oven and bake for Cut each person a generous portion of the Maccheroni Pie. Drizzle a little of the remaining Bechamel Sauce over each person’s serving, with a little grated Parmigiano on top, and enjoy like Casanova.“SPECIAL ADDED TREAT” Black Truffles
This is an optional add-on that would be most delightful, and keeping with the Casanova’s desire for the best of life’s pleasure, would be to add a dollop of “Black Truffles” to each person’s dish.
You can buy some Black Truffle Pate on Amazon, made by “La Rustichella.” It’s just about $20 for a jar, and completely worth the extra extravagance. “Casanova surely Would.
Excerpted from “EXPLORING VENICE” – Travel Guide – Cookbook by Daniel Bellino Zwicke
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Me and My Secret Sauce – Chef author Daniel Bellino Zwicke – Salsa Segreto
SEGRETO ITALIANO
The phrase “segreto italiano” translates to “Italian Secret” in English. Because this is a broad term, it can refer to several different cultural contexts, businesses, or media. [1]
- Literal Translation: “Segreto” means secret (or confidential when describing documents), and “italiano” means Italian. [1, 2, 3]
- Pronunciation: [seˈɡreto itaˈljano]. [1]
- Common Idioms:
- Segreto Italia (Delray Beach, Florida): An upscale dining spot focusing on classic southern Italian flavors with modern sophistication.
- Il Segreto Ristorante (Bel Air, Los Angeles): An intimate, romantic hideaway restaurant nestled in the hills of Bel Air.
- Segreta Cucina Italiana (New York City): A popular neighborhood kitchen located in Midtown East. [1, 2, 3, 4, 5]
- Music: “Segreto Italiano” is a song by artist Nick Alex, featured on the album Cento Percento.
- Film: Il segreto di Italia is a 2014 Italian historical drama film directed by Antonello Belluco.
- Literature & Education: “Il Segreto Italiano” is a widely utilized phrase in cultural books exploring why Italy remains a global design and industrial powerhouse, as well as digital education projects in Italian.
- Secret Restaurant Replicas: Features rare recipes like the top-secret Salsa Segrete from the legendary New York red-sauce joint, Gino’s of Capri. [1, 2, 3]
- Pop Culture & Family Dishes: Includes Clemenza’s Godfather Sunday Sauce, Lucia’s Jersey Braciole, and Danny Bolognese’s Ragu Bolognese. [1]
- Regional Specialties: Covers classic dishes from Naples and the Amalfi Coast, such as Cacciucco(seafood stew), baked rabbit, and the original Pasta Primavera from Sirio Maccioni. [1, 2]
- Cultural Narrative: The book acts as a celebration of Italian-American table rituals, filled with history, humor, and cultural anecdotes. [1, 2, 3, 4]
- Segreto Italiano: Secret Italian Recipes & Favorite Dishes
- In Paperback on AMAZON.com
- You can find the physical paperback edition through online retailers like Better World Books and AwesomeBooks.
- A digital version is available as an eBook for your phone or tablet on the Kindle Store.
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AL Pacino Favorite Pasta ? Story by Daniel Bellino Zwicke – Aglio e Olio
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Back in Panzano – A Tuscan Steak Feast with Dario – Tony & Debbie
- The Meat Mecca: His historic shop, Antica Macelleria Cecchini, is a global destination for food lovers.
- Acclaimed Restaurants: He runs three specialized dining concepts directly attached to his shop: Officina della Bistecca (famous for its 8-course Florentine steak progression), Solociccia, and Panzanese.
- Theatrical Flair: Dario is famous for his rock-and-roll attitude, energetic hospitality, and shouting his signature catchphrase, “To Beef or Not to Beef!” while passionately reciting Dante’s Divine Comedy to his guests.
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Daniel Bellino Zwicke – Writing at a New York Cafe
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
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 