SAUCE or GRAVY ?

.

The Great Debate, is it GRAVY Or SAUCE ???

What do you Call it?


 

CHARLIE SCORSESE Makes SAUCE

GOODFELLAS




 

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.

 

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Cooking a Pot of SUNDAY SAUCE

or is It GRAVY ???

What Do You Call It ???



 

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.

 

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We Know What New York Italian-American 

Author Daniel Bellino “Z”

Calls It … GRAVY !!!






 

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!

 

ab414-screenshot2014-04-15at1-18-44pm
NONNA’S MEATBALLS





JULES ZUFFOLETTO says :

  Growing up an Italiana-Americana, my family always called pasta with marinara, “sauce.” Ours always had some form of carne or meat: meatballs and sausage for sure, and sometimes we would add ribs or make Braciola. No matter what, there usually wasn’t much left after dinner and we all had to retire to the living room to crash on the couch and digest for awhile. My late Grandmother, Carmella, made our Sunday Sauce dinners most of the time since we would then be visiting both her and Grandpa, Nunzio. Later, I learned how to make it and my Dad began calling me, “the meatball machine,” when I was in high school. I usually made mine a bit larger than my Grandma’s, and near softball size. The mo’ the better, right?! Plus, they did look quite impressive on the plate, if I do say so. Nowadays, I make them smaller or maybe NYY baseball size. It helps with the waistline and there’s more to go around if there are a few peeps dining. So, God Bless Sunday Sauce and my Angels (my Grandparents) up in Heaven from Abruzzi (Italia) that taught me how to make it and create a special connection with family and friends, while enjoying a deliziosoa feast. Mangiare! Mangiare!

 

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 

ANTHONY says :
  It’s called gravy only by Italian Americans in South Philly??? Oh I don’t think so. Its Gravy…. for most of New England (North East United States) at least is true for Massachusetts and Connecticut Italian-Americans I grew up with. We actually call it gravy, Sunday Gravy, Sunday Sauce and Sauce. My Italian grandmother, grandma Salerno called it gravy and my mom calls it gravy. I have an Italian-American Recipe website and I have talked with a LOT of Italian-Americans of the past 15 years on this subject and the term “Gravy” for the pasta sauce is definitely confined to the northeast United States. You can see much discussion about this and many other things Italian-American food related …

 

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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SUNDAY SAUCE

When Italian-Americans Cook





ANTOINETTE SAVIANI of CHICAGO says :


Hi, just want to say as a 2nd generation Italian from Chicago (mama’s family from Calabria /pa’s from Abruzzi) that we call it Sunday Gravy. All of my 24 aunts and uncles and 27 cousins did the same.We put it on before mass, went to Visit Nonna/grandma at my aunts house, came home, boiled the water and put the pasta /macaroni on and ate. It was loaded with meatballs, sausage, etc. On Fridays we didn’t eat meat but we had datalini with sugo (meatless gravy). I’m in my 60’s now and I have about 22 +/- people over almost every Sunday’s for “pasta Sunday’s” my older sister, her children and grandchildren and my own. We crowd around the table(s), adults and kids.A table cloth and real dishes just like Mama taught me. I will make several pots of gravy with a lot of meat and pounds of pasta. We pass the pasta,gravy and freshly grated cheese around, eat,talk, laugh and enjoy. The youngest are 1 year old twins and the oldest …well older then me. It is getting harder to do but even the little ones ask in the middle of the week, is it almost “pasta Sunday”. It doesn’t matter what you call it gravy/sauce, it’s the heritage and link to our past. Keep the traditions going and pass the recipes down. There’s always enough to give every family leftovers with extra “gravy” LOL



Robert from Harlem, New York says :

My Sicilian Grandmother called it salsa and she cooked it every Sunday for the whole family gang of aunts, uncles and cousins. We lived in Italian Harlem in New York City. My aunt from Queens called it gravy but we all ate with the same gusto.


TIM SANTUCCI says “

There are Italians in the south. lol…I know not many but we are here. Both my mom’s and dad’s family came from italy straight to the south!!! Mississippi delta to be exact. The first italians here. No influence on us from previous italians here. There are other italians here too. Most of us call it gravy. Some call it sauce. I personally have witnessed the birth of the word “gravy” being used once Italians started learning english here. My mom and other italians here called it gravy because it was thick like a “type of gravy”. It was not thin like a salsa or sauce. So the war goes on here in the south too!!!! Tooooo funny. As I grew up what I noticed was white southern americans calling anything red was a sauce. Especially because their gravy was brown. We knew nothing about that stuff. So to them the only gravy in the whole world was brown so they called our “Sugo”, “Ragu’” “Condimento” etc. a sauce. I see it being called sauce more now. As with anything involving food and language nothing is right or wrong. To me it was just a matter of how they wanted to translate or “find” an english word that would describe it. Our “Sugo” is pretty thick so I guess that’s why we call it gravy. Such an interesting subject. Please don’t think the only italians that came to america only live in the north east. Many of us in the south came in through New Orleans!!!!!!! 

All I know is that whatever you calll it, it is sure good!!!! 

Ciao tutti!!!







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Casnova Venetian Maccheroni Pie Recipe by author Daniel Bellino Zwicke – Venice

 


GIACOMO CASANOVA

“The SEDUCER”

EXPLORING VENICE

TRAVEL GUIDE COOKBOOK

TRAVEL INFO & STORIES of VENICE

With 40 FAVORITE VENETIAN RECIPES
AMAZON.com

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

Me and My Secret Sauce – Chef author Daniel Bellino Zwicke – Salsa Segreto

 


SEGRETO ITALIANO

SECRET ITALIAN RECIPES 

And FAVORITE DISHES
AMAZON.com

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]

🇮🇹 Definition & Grammar
  • Literal Translation: “Segreto” means secret (or confidential when describing documents), and “italiano” means Italian. [1, 2, 3]
  • Pronunciation: [seˈɡreto itaˈljano]. [1]
  • Common Idioms:
    • In segreto: In secret or secretly.
    • Il segreto del successo: The secret to success. [1, 2]
ITALIAN COOKBOOK

SEGRETO ITALIANO – SECRET ITALIAN RECIPES & FAVORITE DISHES
Available on AMAZON.com
Restaurants & Dining
Many Italian restaurants around the world use this name to hint at “secret” family recipes or hidden locations:[1]
  • 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]
Media & Culture
  • 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.





SEGRETO ITALIANO

SECRET ITALIAN RECIPES

And FAVORITE DISHES

AMAZON.com
Segreto Italiano: Secret Italian Recipes & Favorite Dishes is a popular Italian-American cookbook written by Bestselling author Daniel Bellino Zwicke (often known as Daniel Bellino “Z”). First published on September 11, 2014, the 202-page book blends authentic regional Italian cooking with beloved Italian-American comfort food, accompanied by the author’s signature storytelling. [1, 2, 3, 4]
Key Features & Recipes
  • 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]
Where to Purchase
  • 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.







DANIEL BELLINO ZWICKE

In VERONA
BOOKS by DANIEL 
. 



AL Pacino Favorite Pasta ? Story by Daniel Bellino Zwicke – Aglio e Olio

 
AL PACINO
 
FAVORITE PASTA ?
 
SPAGHETTI AGLIO e OLIO
 
In 1991, the romantic comedy-drama “Frankie and Johnny” gave Al Pacino a rare chance to step away from his typically belligerent, tough-guy roles. Instead of playing a gangster or a police officer, he portrayed a short-order cook who falls for a waitress. While his character served classic diner fare like burgers and fries, Pacino’s real-life tastes lean toward equally uncomplicated comfort food. In fact, one of his go-to dishes whenever he is at Barbetta in Manhattan is spaghetti aglio e olio, a minimalist, quintessential short-order dish at Italian restaurants.
According to Daniel Bellino Zwicke’s book, “Positano the Amalfi Coast Cookbook: Travel Guide,” Pacino ordered the humble pasta dish every time he visited the Barbetta, even though the restaurant does not offer it on its menu. The actor’s fondness for the meal extends to another New York-based restaurant, Serafina, which even named the dish on its menu as “Spaghetti Aglio & Olio ‘Al Pacino'” after the Hollywood star’s repeated orders. 
Spaghetti aglio e olio is a fitting choice for Al Pacino because the dish reflects both his Italian heritage and his humble beginnings before becoming one of Hollywood’s most awarded actors. Born in East Harlem to Italian immigrants and later raised in the Bronx after his parents divorced, Pacino has long embraced his roots, even joking that Italians in America are usually “half Italian”, whereas he is “all Italian.” His favorite pasta dish is also deeply connected to southern Italian cooking, particularly Naples. “I’m mostly Sicilian, and I have a little bit of Neapolitan in me,” he quipped (via Golden Globes).
Pacino’s appreciation for the dish may also stem from the difficult years he spent trying to break into the acting scene. Before landing major roles, the “Godfather” star worked low-paying jobs to support his acting studies. At times, he was unemployed and seeking shelter wherever he could, which sometimes meant on the streets while attending auditions and studying. During those lean years, inexpensive meals like spaghetti aglio e olio would have been a practical option. After all, cooking spaghetti agilo e olio is like making pasta from stuff that’s already in your kitchen. Most of its ingredients, including the spaghetti noodles, garlic, olive oil, and red pepper flakes, are pantry staples. Since olive oil is the star of this dish, however, it’s worth investing in good extra-virgin olive oil for the best flavor. Another tip: Add parsley and grated cheese for extra flavor and richness.
.
.
POSITANO The AMALFI COAST
TRAVEL GUIDE – COOKBOOK
PACINO PASTA RECIPE
And MUCH MORE …
AMAZON.com
.

 

Back in Panzano – A Tuscan Steak Feast with Dario – Tony & Debbie

 


DARIO CECCHINI

MACCELERIA CECCHINI

PANZANO, ITALY

DARIO CECCHINI







DARIO CECCHINI Says “HELLO”

“HELLO NEW YORK” !!!


The MENU

A BEEF STEAK FEAST

5 COURSES of PRIME BEEF

CARNE CRUDO (STEAK TARTARE) 

CARPACIO di CULO
 (Seared Rump Steak)

TAGLI CECCHINI (Dario’s Signature Cut)

BISTECCA PANZANESE (Panzanese Steak)

COSTATA alla FIORENTINA (Bone-In Ribeye)

Served with FAGIOLI (Beans) & PATATE (Baked Potato)

CHIANTI

OLIVE OIL CAKE & VIN SANTO

“ALL For ONLY 50 EUROS”





OUR TUSCAN STEAK FEAST


I have known Dario Cecchini since 2001. That was the first time I went to his macceleria in Panzano. I don’t know him very well, but I have been to his butcher shop a few time, and said hello. Since the last time I was in Panzano, and at Dario’s butcher shop (Macelleria Cecchini) Dario has opened a restaurant, Officina Bistecca in Panzano, across the street from his famous butcher shop. Ever since I heard I was dying to go there. At Officina Bistecca you are treated to an amazing Tuscan Steak Feast by Dario. The feast incudes several courses of Prime Beef Steak in numerous forms – Carne Crudo (Steak Tartare), Carpaccio di Culo which translates to Carpaccio of the Ass, “Haha.” Just a little joke. The Carpaccio is made from Beef Rump (Culo). Then you move on to Tagli Cecchini, then Bistecca Panzanese (T-bone Steak), and then Crostata di Fiorentian (Ribeye Steak), alls served with Fagioli (Tuscan Beans) Roast Potato, Tuscan Butter (Lardo), and all the Chianti you can drink. You finish the meal with a tasty piece of Olive Oil Cake and Vin Santo Dessert wine, all for only 50 Euros. “Quite a Deal? And we Loved it”

The we? Me, and my cousins Tony & Debbie. We had a hard time convincing my cousin Tony. He didn’t want to go, but his wife Debbie loves Steak better than anything, and I love steak as well, and had been yearning to eat there, ever since I heard about it. I had to go. I told Debbie, “come on Debbie, we Gott go.” She agreed, and talked Tony into it. So on Tuesday March 3rd (2026), we drove down there. To Panzano and to the Macceleria Cecchini, for an amazing Tuscan Beef Feast at Dario’s Officina della Bistecca (Office of Florentine T-bone Steak). We were not to be denied, cousin Debbie and I. And so we arrived. It was quite exciting. When we arrived, and parked our car in the adjacent parking lot, we walking in through the maccelleria which was already abuzz with people meeting Dario and getting ready for the steak feast of their lives. The Antica Macelleria Cecchini has been in Dario’s family for many years and Dario is the 8th Generation of his family to run this butcher shop. Dario and the macelleria became famous, a couple years after Dario took over the shop. Dario would often quote the famed Florentine poet – Dante Alighieri, and that’s how he started gaining notoriety and thus became famous, along with the butcher shop. It didn’t hurt that Mario Batali became good friends with Dario, and author Bill Buford apprenticed with Dario and wrote about him in his Best Selling book “HEAT,” which is almost like a biography of Batali, with parts about Dario, and Buford’s experiences apprenticing with both Dario at the macceleria and with Mario at Babbo.

Anyway, back to me and my cousins, and our Tuscan Steak Feast. We had a wonderful time. The dining room is quite convivial, festive, and it’s loads of fun. Needless to say, everyone is happy and in high-spirits. It all starts with Dario making a speech to charge everyone up before we go into eat. Dario blows his bus horn and welcomes everyone to the Maceelleria & Officina dell Bistecca for the Feast to come. “Carne Diem !!! Carne Diem,” Dario shouts, and the crowd outside repeats his chants. Everyone is all charged-up and ready to go.

Anyway. We had the Steak Feast. We Loved it, and all agreed that it was a very special thing to do, and a day we shall always remember. And needless to say, “Cherish,” always.

After we got back home in the USA, me in New York, and Tony & Debbie down in Florida, I gave Tony a call one day, and we talked about the trip, (a Week in Tuscany). We talked of Lucca, going to Villa Santo Stefano Wine Estate (Lucca), our day in Bolgheri, on the Tuscan Coast, and our day at Dario’s, and Tony said to me, “You know, the Best Thing we did, was going to Dario’s (Macelleria Cecchini & Officina Bistecca). I agreed, and was quite happy to say that. Happy that he didn’t just agree because that’s what Debbie & I wanted to do more than anything, and Tony was going along. No Tony loved it just as much as we did. And so, that was our day with Dario. I chatted a bit with Dario and I shot some video to make a little film (video) of Dario, the famous butcher shop, and our “Wonderful” Tuscan Steak Feast. Yes a day to remember, and one I hasn’t forget. It was so very cool.

Basta! 


Daniel Bellino Zwicke 

May 21, 2026 








ITALIAN FOOD & TRAVEL

ROME VENICE PANZANO PIZZA PASTA

CHIANTI BISTECCA & More …
AMAZON.com
Author DANIEL BELLINO ZWICKE (r)

with DARIO CECCHINI 

And COUSIN TONY B (L)

At MACELLERIA CECCHINI

PANAZANO


BELLINO & CECCHINI
From Google search

Daniel Bellino and Dario Cecchini share a deep connection rooted in a mutual passion for traditional culinary arts, particularly celebrated through Cecchini’s legendary Tuscan butcher shop.
The CONNECTION
Daniel Bellino-Zwicke is a prominent New York-based Italian-American cookbook author, wine educator, and food writer. He has frequently documented his travels to Italy and his high-profile culinary encounters, notably featuring Dario Cecchini across his social media platforms, blogs, and videos as a supreme “Master of Meat”.
  • 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.
Daniel Bellino’s Perspective
Bellino-Zwicke first visited Cecchini’s butcher shop in 2003 before the attached restaurants were open, and has since returned to experience the full communal dining feasts. Through his books (like Sunday Sauce) and food tours, Bellino bridges the world of authentic Greenwich Village New York-Italian food with the ancient, soulful culinary traditions kept alive by masters like Cecchini in Tuscany.


“CARNE VINO e ROCK N’ ROLL” says DARIO

MACELLERIA CECCHINI

PANZANO, ITALY







DARIO

“The KING of BEEF”

ETRUSCACAN STEAKS & MORE !


Daniel Bellino Zwicke – Writing at 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 





.

Italian Food & Wine Guy – Daniel Bellino Zwicke

 



“ITALIAN FOOD & WINE GUY”

DANIEL BELLINO ZWICKE

With Some of His FAVORITE FRIENDS WINES

And a PUMPKIN PIE

DANIEL BELLINO ZWICKE

Daniel Bellino Zwicke

 is a prominent New York-based Italian food and wine professional, best-selling author, and restaurateur with over 30 years of experience in the industry. Known in the culinary world as “Danny Bolognese,” he is recognized as an authority on Italian wine and culture.

Wine Industry Contributions
Bar Cichetti: In 1997, he founded Bar Cichetti in New York City, credited as America’s first Venetian wine bar (Bacaro), where he served as Chef, Wine Director, and Managing Partner.
  • Professional Roles: He has held prestigious positions as a wine director and chef at notable New York establishments, including Barbetta, as Wine Director – (home to one of the greatest Italian wine cellars in the U.S.), Del Posto, and Da Silvano.
  • Industry Connections: He is frequently associated with legendary figures in the wine world, such as Sebastiano Rosa (former winemaker of Sassicaia) and the Antinori family, Conte Sebastiano Capponi – proprietor of legendary Villa Calcinai Wine Estate in Greve, Cavelieri Luigi Cappellini (Castello Verrazzano), The Marchese Piero Antinori, Francesca Planeta of Planeta, Antonio Rallo of Donnafugata, and more.

  • Notable Books & Writing
  • Bellino Zwicke has authored numerous books that blend Italian-American recipes with wine pairing advice and travel stories:
  • Sunday Sauce: a #1 Amazon best-seller focusing on Italian-American “Gravy” and wine culture.
  • The Feast of the 7 Fish: A popular guide to the traditional Italian Christmas Eve seafood feast.
  • La Tavola: Stories and recipes reflecting the life of an Italian-American New Yorker.
  • Positano – The Amalfi Coast: A cookbook and travel guide that explores the regional dishes and wines of Southern Italy.
  • SINATRA SAUCE – The Cookbook
  • The RAGU BOLOGNESE COOKBOOK
  • Current Projects: He is actively working on a dedicated book about Chianti and the wine of Chianti Classico, which he cites as one of his greatest passions.

BOOKS by Daniel Bellino Zwicke are Available on Amazon.com

  • Online Influence
  • He manages the highly successful Instagram page @NewYork.Italian, which has over 500,000 followers and covers topics ranging from regional Italian wine to classic cinema and recipes








Daniel Bellino Zwicke

With FRIEND – CAVELERI LUIGI CAPPELLINI

Of CASTELLO VERRAZZANO- GREVE, ITALY





DANIEL with PALE ITALO STUPINO

CASTELLO NIEVE

BARBARESCO






With The MARCHESE FERDINANDO FRESCOBALDI

FRESCOBALDI BRUNELLO – CHIANTI







SUNDAY SAUCE

“AMERICA’S FAVORITE ITALIAN COOKBOOK”

# 1 BEST SELLER ITALIAN COOKBOOKS for 2 YEARS
AMAZON.com



Bestselling Italian Cookbooks by Daniel Bellino Zwicke – Italian Food and Travel.

 


SINATRA SAUCE

aka “The SINATRA COOKBOOK
AMAZON.com

ITALIAN COOKBOOK – Daniel Bellino Zwicke

Daniel Bellino-Zwicke (often credited as Daniel Bellino) has authored numerous Italian cookbooks, including bestsellers such as 

Sunday Sauce

, 

The Feast of The 7 Fish

, and 

Grandma Bellino’s Italian Cookbook

. 




Author – Daniel Bellino Zwicke
Author’s Page 




POPULAR ITALIAN COOKBOOKS


SUNDAY SAUCE

  • This book focuses on the cherished tradition of the Italian-American Sunday meal, featuring recipes for dishes like braciole, meatloaf, and various pasta sauces.
  • According to Amazon, it has been a #1 bestseller in the Italian cookbooks category.















SUNDAY SAUCE




NONNA BELLINO’S COOKBOOK

Grandma Bellino’s Italian Cookbook: Recipes From My Sicilian Grandmother

  • A collection of recipes mostly from Bellino’s Sicilian grandmother, Giuseppina Bellino, it includes both popular Italian dishes like spaghetti & meatballs and unique Sicilian ones such as Timballo di Aneletti.
  • This book also incorporates personal stories about Sicilian immigrant families in America.


NONNA BELLINO’S COOKBOOK

aka GRANDMA BELLINO’S ITALIAN COOKBOOK
AMAZON.com
SINATRA SAUCE

aka The SINATRA COOKBOOK

  • Sinatra Sauce: Music Meatballs & Merriment by Daniel Bellino Zwicke
    • This is a recent (2024 edition) non-fiction book that provides recipes for classic Italian-American dishes that were central to Frank Sinatra’s life and palate, including his mother Dolly Sinatra’s tomato sauce, spaghetti and meatballs, and eggplant parmigiana.
    • The book blends recipes with stories and anecdotes about Sinatra’s dining experiences at famous spots like Patsy’s in Manhattan, capturing the essence of his “lust for life” and love for entertaining.
    • It is widely available for purchase online.
  • Rare Frank Sinatra Sauce Recipe Collection Cookbook Gourmet Italian
    • This is a more scarce, collectible 36-page book from 1991 that features a collection of Frank Sinatra’s favorite gourmet Italian recipes.
    • Its primary appeal is likely to collectors or devoted Sinatra fans, as it is an older, unused item that can be difficult to find elsewhere.
    • It can be found for sale from specific merchants online, 
    • such as AMAZON

The SINATRA COOKBOOK – “SINATRA SAUCE”
AMAZON.com


SEGRETO ITALIANO

Segreto Italiano: Secret Italian Recipes & Favorite Dishes

  • This title includes a wide array of recipes such as spaghetti & meatballs, lasagna, manicotti, and more, alongside stories of Italian food culture.

















SEGRETO ITALIANO 


The RAGU BOLOGNESE COOKBOOK

The Ragu Bolognese Cookbook

  • Focusing specifically on the classic ragù bolognese recipe and other related dishes, it shares the secret recipe and more of America’s favorite Italian dishes.



















The RAGU BOLOGNESE COOKBOOK

For “The WORLD’S BEST PASTA BOLOGNESE”





POSITANO The AMALFI COAST – TRAVEL GUIDE – COOKBOOK

Daniel Bellino Zwicke


Positano The Amalfi Coast Cookbook: Travel Guide by Daniel Bellino Zwicke is a unique book that combines recipes, stories, and travel information for the Amalfi Coast, Positano, and Naples. Published in 2021, it features regional dishes like Insalata di Polpo and Spaghetti Vongole, along with historical anecdotes and practical travel advice, though it notably lacks photos, directing readers to a companion website for images. 

Website – Positano-Amalfi-Coast.com


POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

Daniel Bellino Zwicke
AMAZON.com


Bellino beat Tucci to all’ Arco Wine Bar Venice in 1995 – Stanley Tucci 2023 Daniel Bellino Zwicke discovers Venetian Cicchetti 1995

 

all’ ARCO

VENICE

“WHERE BELLINO Beat TUCCI”
all ARCO

VENETIAN CICCHETTI

STANLEY TUCCI’S FAVORITE

“But Author DANIEL BELLINO ZWICKE Discovered it 20 YEARS Before TUCCI”

Daniel Bellino Zwicke discovered all ARCO in 1995. He read an article in the New York Times
about the Wine Bars (Bacari) and Cichetti of Venice, and was inspired. He wanted to open one
in NEW YORK. So Daniel booked a flight to VENICE, flew over, and over a 9 period he Explored the WINE BARS of VENICE. Just before people started getting on the Internet, and 20 Years before INSTAGRAM which informed the World of Bacari, Venetian Wine Bars and CICCHETTI, some 20 years after Daniel Bellin Z, who opened America’s 1st Ever VENETIAN  WINE BAR “BAR ICHETTI” in NEW YORK’S Greenwich Village, where Danie was Bar Cichetti’s CHEF< Wine Director and Managing Partner. The rest is History. And don’t forget BELLINO Beat TUCCI, as far as Informing the people of the World of the existence of all ARCO and their wonderful Cichetti.

“BASTA” !!!


Note : There is no one correct spelling for Cichetti, which even in VENICE you will see it written several different was, including : CICHETTI, Cicchetti, and Cicheti. 


all’ ARCO

“WHERE BELLINO Beat TUCCI”

VENETIAN CICCHETTI

STANLEY TUCCI’S FAVORITE


“But Author DANIEL BELLINO ZWICKE Discovered it 20 YEARS Before TUCCI”

Daniel Bellino Zwicke discovered all ARCO in 1995. He read an article in the New York Times
about the Wine Bars (Bacari) and Cichetti of Venice, and was inspired. He wanted to open one
in NEW YORK. So Daniel booked a flight to VENICE, flew over, and over a 9 period he Explored the WINE BARS of VENICE. Just before people started getting on the Internet, and 20 Years before INSTAGRAM which informed the World of Bacari, Venetian Wine Bars and CICCHETTI, some 20 years after Daniel Bellin Z, who opened America’s 1st Ever VENETIAN  WINE BAR “BAR ICHETTI” in NEW YORK’S Greenwich Village, where Danie was Bar Cichetti’s CHEF< Wine Director and Managing Partner. The rest is History. And don’t forget BELLINO Beat TUCCI, as far as Informing the people of the World of the existence of all ARCO and their wonderful Cichetti.

“BASTA” !!!


Note : There is no one correct spelling for Cichetti, which even in VENICE you will see it written several different was, including : CICHETTI, Cicchetti, and Cicheti. 


VINO e CICHETTI

Where “BELLINO Beat TUCCI”



all’ ARCO
Photo by Daniel Bellino Zwicke – 1995
VENICE, ITALY
Author DANIEL BELLINO ZWICKE

At OSTERIA ALL’ARCO

1995

VENICE, ITALY

“28 YEARS BEFORE TUCCI”

ITALIAN FOOD & TRAVEL

BOOK by DANIEL AMAZON.com


ALL’ ARCO

STANLEY TUCCI at All’ARCO
28 YEARS AFTER BELLINO

All’ARCO
VENICE, ITALY


ALL’ARCO

VENICE





AMERICA’S 1st EVER BACARO

VENETIAN WINE BAR
BAR CICHETTI 
AMERICA’S 1st VENETIAN WINE BAR (Bacaro)
Created by Daniel Bellino-Zwicke & Tom Taraci

DANIEL BELLINO ZWICKE
In front of his Hotel in VENICE
ALBERGHO GUERATTO
“JUST MINUTES After DISCOVERY ALL’ ARCO”
VENETIAN WINE BAR
VENICE – 19915