Author: Daniel Bellino

Daniel Bellinohttp://thedannyreportdotcom.wordpress.comHello All ! I'm Daniel Bellino "Z" Best Selling Italian Cookbook Author and Publisher of Positano The Amalfi Coast ... I have traveled the World extensively and have been going to: Napoli, Capri, Positano, and The Amalfi Coast of Italy Since 1985 ... I live and write in New York's Greenwich Village. I am the Best Selling author of such Books as : SUNDAY SAUCE , The RAGU BOLOGNESE COOKOOK, The FEAST of The 7 FISH, and the soon to be released POSITANO - Capri The Amalfi Coast , a book that tells stories of Napoli, Capri and Psoitano, and is part Cookbook of Regional Dishes of the area, as well as being a Guide Book of this region of Italy. I have been a Restaurant and Wine Professional for more than 30 Years, and I Created America's 1st Ever Venetian Wine Bar (Bacaro) in 1997, in Bar Cichetti, where I was the Head Chef / Wine Director and Managing Partner.

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

“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

The Sinatra Cookbook – Sinatra Sauce by Bellino

SINATRA SAUCE

The COOKBOOK

AMAZON.com

The SINATRA COOKBOOK – “SINATRA SAUCE” is a cookbook by author Daniel Bellino-Zwicke. The book is about Frank Sinatra, his favorite Italian food (dishes & recipes), and the restaurants that he ate at.

“SINATRA SAUCE” also refers to a simple Tomato Sauce, made by Frank Sinatra.

The COOKBOOK

The cookbook is titled Sinatra Sauce: Music Meatballs & Merriment by Daniel Bellino Zwicke. It features Italian-American recipes inspired by Frank Sinatra’s favorite foods, including his mother Dolly Sinatra’s tomato sauce recipe, spaghetti and meatballs, and eggplant parmigiana. The book captures the essence of Sinatra’s love for good food and entertaining.

The RECIPE

The actual “Sinatra Sauce” is a simple marinara that is meant to coat pasta lightly. The key ingredients typically include:

Imported Italian extra-virgin olive oil

Garlic (frank loved the flavor but hated seeing it in his food, so it was often infused in the oil and then removed)
Thin-sliced onion
Canned Italian-style tomatoes (specifically San Marzano tomatoes, crushed by hand)
Salt and pepper to taste
Dried basil and oregano (or fresh basil leaves)
Optional additions like red pepper flakes or butter added to the finished pasta
WHERE to FIND IT –
The “Sinatra Sauce” cookbook is available for purchase online.

AMAZON.com

Author DANIEL BELLINO ZWICKE

VERONA, ITALY

The Sinatra Cookbook – Sinatra Sauce by Bellino

SINATRA SAUCE

The COOKBOOK

AMAZON.com

“SINATRA SAUCE” also refers to a simple Tomato Sauce, made by Frank Sinatra.

The COOKBOOK

The RECIPE

The actual “Sinatra Sauce” is a simple marinara that is meant to coat pasta lightly. The key ingredients typically include:

Imported Italian extra-virgin olive oil

Garlic (frank loved the flavor but hated seeing it in his food, so it was often infused in the oil and then removed)
Thin-sliced onion
Canned Italian-style tomatoes (specifically San Marzano tomatoes, crushed by hand)
Salt and pepper to taste
Dried basil and oregano (or fresh basil leaves)
Optional additions like red pepper flakes or butter added to the finished pasta
WHERE to FIND IT –
The “Sinatra Sauce” cookbook is available for purchase online.

AMAZON.com

Author DANIEL BELLINO ZWICKE

VERONA, ITALY

Bellino on Carbonara

SPAGHETTI CARBONARA

alla BELLINO

Daniel Bellino-Zwicke, a New York-based Italian cookbook author and restaurant professional, often features

Pasta alla Carbonara as a quintessential Roman dish in his writing and social media. He is well-known for his focus on Italian-American traditions and authentic Italian regional recipes.

Carbonara & Bellino

The Recipe Context: Bellino highlights Carbonara as a classic Roman pasta dish, typically using ingredients like guanciale (pork cheek), pecorino Romano, eggs, and black pepper.

Literary Presence: He frequently references the dish in his book Sunday Sauce: When Italian-Americans Cook, which blends recipes with stories of the Italian-American table.
Culinary Philosophy: As the creator of America’s first Venetian wine bar, Bacaro, and a long-time chef, his approach emphasizes high-quality ingredients and simplicity, often sharing videos and tips on avoiding common mistakes like adding cream.
Social Presence: He maintains an active presence on Instagram (@cooking.italian_recipesz) and his blog, Cooking Italian, where he shares demonstrations and reels of authentic carbonara preparation.

Chef / Author DANIEL BELLINO ZWICKE

Making Another BOLOGNESE

“The WORLD’S BEST RAGU BOLOGNESE”

RECIPE

“MANGIA ITALIANO”

RECIPES & STORIES

Of ITALIAN FOOD

Featuring – ROMAN PASTA DISHES

AMATRICIAN – CARBONARA – ZOZONNA

CACIO PEPE & More ….

Daniel Bellino Zwicke

AMAZON.com

Sinatra Pasta – Tomato Sauce Recipe – Salsa Pomodoro

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

“SPAGHETTI POMODORO”

SPAGHETTI POMODORO

This dish focuses on a “quick” sauce that tastes of fresh Tomatoes rather than a long-simmered “Gravy.”

RECIPE “FRANK’S TOMATO SAUCE”

Ingredients:
1 lb Spaghetti

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

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

Ingredients:

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

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

Daniel Bellino Z

The SINATRA COOKBOOK

“SINATRA SAUCE”

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

Daniel Bellino Zwicke working on a New Book – On Venice

Author DANIEL BELLINO ZWICKE

VENICE 1995

Author DANIEL BELLINO ZWICKE – NEW BOOK on VENICE

I am currently working on a new book – working title is “My VENICE,” but this might change. It is Travel Guide – Cookbook of the World’s most Enchanting City – VENICE, Italy. It will be a unique take on Venice, that is mine. It will lead the reader on a special journey designed for that person to get the best and most out of Venice, and to help avoid the crowds, of which can put a damper on things, “so to say.” Daniel has been going to Venice since 1985. He created the First ever Venetian Wine Bar (Bacaro) ever to exist in The United States, and knows more than probably 99.9% of America’s population, when it comes to Venice, its history, wine bars, food, and ritual of Venice.

The book will be filled with travel and cultural info of Venice, including : Where to Stay (hotels), where and what to eat – trattorias, restaurants & wine bars, sights to see, history and commentary, as well as recipes of Venice’s most popular dishes and cocktails, with stories and history of these subjects.

The book is expected to be released (Published) in September of 2026.

January 4, 2026

BOOKS by DANIEL

AMAZON.com.

READ About VENICE ROME NAPLES

ITALIAN FOOD & TRAVEL

VENICE ROME NAPLES & ???

TRAVEL GUIDE – COOKBOOK

TRAVEL INFO & TIPS

ALL ITALY

RECIPES – ITALY’S FAVORITE DISHES

AMAZON.com

ITALIAN FOOD & TRAVEL

Daniel Bellino Zwicke

talian Food & Travels “Rome Venice Pizza Pasta &? Travel and Eat throughout Italy, with Bestselling Italian Cookbook / Travel Writer – Daniel Bellino Zwicke. Take a journey with Daniel on his many journeys in Italy, from Rome, Venice, Verona, Florence, Naples, Capri, Positano, The Amalfi Coast, Sicily, Puglia and more. Daniel Bellino has 40 years experience, spending time in Italy, eating, drinking wonderful Italian Wine, living among the locals, gathering a brigade of stories and tasty Italian recipes from every region of Italy. Daniel has a great perspective of Italian Food knowledge, of Italy, and how to travel in this the most beloved travel destination in all the World, from the Ancient Roman ruins of Rome, to the singular uniqueness of Venice, to Sicily and it’s people, food, Roman & Greeks ruins, and some of the most beautiful churches in all the World. Daniel weaves wonderful stories of Italian adventures, with many tasty recipes to accompany the stories, Travel Info, and knowledge of Italy, its sights, peoples, landscape, and it’s food, the most beloved cuisine in all the World.

Included are Recipes for 40 of Italy’s most beloved dishes, and a few extra surprises. Italy’s most loved Pasta Dishes, Ragu Bolognese, Porchetta, Wild Boar Ragu, Amalfitana Lemon Cake, how to make Limoncello, Ragu Napoletana, Pesto Genovese, Caponata, Lasagna, Spaghetti Vongoles, Pasta Nerano, and much more. You’ll Love these amazing recipes.

Special Section : Anthony Bourdain’s Italy. Follow Tony’s footsteps, and relive his most memorable Italian meals – Rome, Venice, Sicily, Sardinia, Puglia, Venice, Tuscany and more.

TRAVEL INFO
40 of ITALY’S Most Loved RECIPES
ULTIMATE TRAVEL TIPS
Stories of ITALY – The Food, People, & Places

SPECIAL – BOURDAIN in ITALY

On the Author – DANIEL BELLINO ZWICKE is the BESTSELLING author of a number of ITALIAN COOKBOOKS – including : SUNDAY SAUCE, Grandma Bellino’s Cookbook, POSITANO The AMALFI COAST Travel Guide – Cookbook, The Feast of The 7 Fish “ITALIAN CHRISTMAS” – La TAVOLA – “SINATRA SAUCE” aka The SINATRA COOKBOOK, & Segreto Italiano.
Daniel lives and Writes in New York’s Greenwich Village, and is currently working on several projects, including a book on Chianti, and the Food & Wine of Chianti Classico.

Daniel created and runs the Highly Successful Italian Instagram page @NewYork.Italian – which as of the publication of this book, has more than 500,000 loyal Followers. The page pertains to all things ITALIAN, both in New York – America, and ITALY – Italian Food & Wine, Recipes, music, movies, Italian Travel, Italian-American Culture, and of Italy, Pizza, Pasta, cooking, books, and anything related to Italy and Italian Americans.

Basta !!!

AMAZON.com

Danny Bolognese aka Daniel Bellino Zwicke – Bestselling Italian Cookbook author

“DANNY BOLOGNESE”

aka Daniel Bellino Zwicke

DANNY BOLOGNESE

Dnny Bolognese is a Professional “Pen Nam” of Daniel Bellino-Zwicke, a Bestselling Italian-American cookbook author, Wine Professional, and former Chef. Based in New York’s Greenwich Village, he is a recognized authority on Italian cuisine and wine with over 30 years of experience in the restaurant industry.

Culinary Career and Contributions

Professional Pedigree: He has worked as a chef and wine director at renowned NYC restaurants, including Da Silvano, Del Posto, Barbetta, and John’s of 12th Street.
Venetian Wine Bar: In 1997, he founded Bar Cichetti, which is credited as America’s first-ever Venetian wine bar (Bacaro).
Signature Recipe: He is most famous for his “Secret” Ragu Bolognese recipe, which he was taught in 1987 by Chef Pasquale at Ciao Bella in New York.
PUBLISHED WORKS
Under both his legal name and the moniker “Danny Bolognese,” he has authored several popular titles focusing on Italian-American food and culture:

The Ragu Bolognese Cookbook: The Secret Recipe and More: A condensed guide featuring his most essential Italian recipes.

Sunday Sauce: When Italian-Americans Cook: A long-running #1 best-seller on Amazon.com for Italian cookbooks that combines family recipes with cultural storytelling.
Other Titles: The Feast of the 7 Fish – Italian Christmas, Segreto Italiano (Secret Italian Recipes), and the humorous The Big Lebowski Cookbook.
Daniel also maintains several culinary blogs, including Greenwich Village Italian and New York Italian, where he shares recipes, restaurant history, and stories about Italian icons like Frank Sinatra.

Daniel Bellino Zwicke

aka “DANNY BOLOGNESE”

BOOKS by DANNY BOLOGNESE

AMAZON.com

The RAGU BOLOGNESE COOKBOOK

DANNY BOLOGNESE

AMAZON.com

“DANNY BOLOGNESE”

aka Daniel Bellino Zwicke

DANNY BOLOGNESE

Culinary Career and Contributions

Professional Pedigree: He has worked as a chef and wine director at renowned NYC restaurants, including Da Silvano, Del Posto, Barbetta, and John’s of 12th Street.
Venetian Wine Bar: In 1997, he founded Bar Cichetti, which is credited as America’s first-ever Venetian wine bar (Bacaro).
Signature Recipe: He is most famous for his “Secret” Ragu Bolognese recipe, which he was taught in 1987 by Chef Pasquale at Ciao Bella in New York.
PUBLISHED WORKS
Under both his legal name and the moniker “Danny Bolognese,” he has authored several popular titles focusing on Italian-American food and culture:

The Ragu Bolognese Cookbook: The Secret Recipe and More: A condensed guide featuring his most essential Italian recipes.

Sunday Sauce: When Italian-Americans Cook: A long-running #1 best-seller on Amazon.com for Italian cookbooks that combines family recipes with cultural storytelling.
Other Titles: The Feast of the 7 Fish – Italian Christmas, Segreto Italiano (Secret Italian Recipes), and the humorous The Big Lebowski Cookbook.
Daniel also maintains several culinary blogs, including Greenwich Village Italian and New York Italian, where he shares recipes, restaurant history, and stories about Italian icons like Frank Sinatra.

Daniel Bellino Zwicke

aka “DANNY BOLOGNESE”

BOOKS by DANNY BOLOGNESE

AMAZON.com

The RAGU BOLOGNESE COOKBOOK

DANNY BOLOGNESE

AMAZON.com

Dinner at Babbo with Bellino – Cookbook author DANIEL BELLINO Z

BABBO

Greenwich Village, New York NY

December 4, 2025

New York, NY

We had an amazing dinner at Babbo last night. Babe, the restaurant created by Mario Batali and Joe Bastianich (mostly Mario). Mario Batali became famous with Babbo, and a show on The Food Network simultaneously. The year was 1998. Anyway, Mario was (still is) a marvellous chef with tons of personality. He gained fame, became a celebrity chef and TV personality. Then he had a fall from grace, lost his TV show, and eventually sold his share in Babbo and other restaurants he owned with Joe Bastianich. After Mario left, Babbo began to slide, and lost much of its cache, which was Mario. Babo has never been the same post Mario.

Mark Ladner worked for Joe B & Mario during the duo’s glory days. Mark was the chef of Lupa, and later the Executive Chef of Del Pesto. Mark is very talented, and so when restaurant impresario Stephen Starr bought Babbo and Lupa from Lida and Joe Bastianich, Starr hired Ladner as the executive chef of Babbo. Good move. Mark’s food is amazing. Our dinner last night proved that. My cousin Joe made the statement that we had eaten at Babbo many times, and he said “This was our best meal here ever.” I tend to agree. The food was amazing, we had some phenomenal wines, and I was with my cousins Joe, Eddie, and Tommy, and our good friend Max. We are all heavily into food and wine, and we are quite knowledgeable and versed on these subjects.

The food was quite wonderful. There were 6 of us, and we ordered more than half of the items on the menu. We had the 48 Day Minestrone, whatever that means. It was delicious. Everybody at the table loved it. Then for antipasti, we ordered Sweetbreads, Vitello Tunato, salad, and Carne Cruda.

We had two pasta courses. We ordered ; Tagliatelle with White Truffles, Beef Cheek Ravioli, Cavatelli with Rabbit Ragu, Spaghetti Vongole, and Tagliatelle Bolognese. All of these pasta dishes were amazing. The Truffles were sublimed. The Tagliatelle Bolognese was spectacular, a true Ragu of Bologna, “So Good.” I loved it. Everyone, including me loved the Cavatelli with Rabbit Ragu. Really Tasty. And I always have loved eating the Beef Cheek Ravioli. I must say the pasta course was the highlight of the meal. Totally awesome.

We had started the meal with a Pigato, which I picked. Not many people would have ever heard of Pigato, a wine and grape varietal that comes from Liguria. It’s a refreshing tasty white wine, and everyone at the table loved it. After the Pigato, my cousin Eddie ordered a magnum bottle of Barolo “Francia” 2001 from Giacomo Conterno, which is considered along with it sibling wine “Monfortino” to be the very best Barolos in the World. The wine was in perfect condition, and we all just loved it.

Our second pasta course came. The famed 100 Layer Lasagna by Chef Mark Ladner. This is becoming the signature dish of the restaurant and Chef Ladner. It’s $100 a Pop. Not Cheap, but dammed good. Everybody in our group loved it.

For the main course, we had a T-bone Steak, Veal Chop Marsala, and Swordfish Milanese. The Steak was phenomenal. Loved it. The Veal Marsala was really good as well, but again, “The Steak,” seriously good. The Swordfish was OK.

For dessert we had Saffron Zabiglione which was quite good, Panna Cotta (so-so), and Olive Oil Chocolate Cake which was one of the best-tastiest Chocolate Cakes that I’ve ever had. “So Good.” we drank Averna Amaro with our desserts. The meal was phenomenal, and we all had a wonderful time.Thanks Joe. Cousin Joe who bought us all dinner. Not Joe B, he’s gone.

And thanks to Chef Mark Ladner, and the whole crew at Babbo. Great job, we really enjoyed.

Thanks,

Daniel Bellino

Me & COUSIN JOE

BABBO

December 4, 2025

Greenwich Village, New York

“Thanks for the Wonderful Dinner Joe”

GIACOMO CONTERNO

BAROLO “FRANCIA” 2002

“One of the Best BAROLOS I’ve ever had”

CHEF MARK LADNER

BABBO

MARK LADNER’S 100 Layer LASAGNA

VALENTINI TREBBIAN d’ ABRUZZO

A LEGENDARY WHITE WINE

ABRUZZO, ITALY

“We Drank this too”

All photos and article by Daniel Bellino Zwicke

SUNDAY SAUCE

AMERICA’S FAVORITE ITALIAN COOKBOOK

Daniel Bellino Z

AMAZON.com

Bestselling Italian Cookbook Author DANIEL BELLINO Zwicke Bio – New York based Food & Travel Writer

DANIEL BELLINO ZWICKE

Daniel Bellino Zwicke

BOOKS

DANIEL BELLINO ZWICKE

Daniel Bellino-Zwicke

is a Best-Selling Italian-American author, wine professional, and restaurant consultant, based in New York City’s Greenwich Village. He is widely recognized as an authority on Italian wine and culinary culture, specifically the traditions of New York’s Italian-American community.

Professional Background

Restaurateur: He was the creator, executive chef, and wine director of Bar Cichetti, which is credited as the first Venetian Wine Bar (Bacaro) in America. Many celebrities dined at Bar Cichetti, including : Daniel’s friends Matt Dillon, John Lurie, & Fischer Stevens, as well as Rosie Perez, Marisa Tomei, Debi Mazar, and Ed Harris.

Maitre’d Experience: He served as the maitre’d at the renowned celebrity hotspot Da Silvano in New York, where he catered to high-profile clients including Keith Richards, David Bowie, Bozz Scaggs, Quentin Tarantino, Uma Thurman, Ethan Hawke, Nick Tosches, Graydon Carter, Robert De Niro, and others.
Wine Expert: Over a 35-year career, he has served as a wine director at prestigious establishments such as Barbetta in NYC.
Maitre d’ & Wine Director: He served as the Maitre d’ at the celebrity hotspot Da Silvano and was the Wine Director at the renowned restaurant Barbetta in New York City.
CELEBRITY CONNECTION : During his tenure at Da Silvano, he managed high-profile clientele including Keith Richards, David Bowie, Richard Gere, Gwyneth Paltrow, Paul McCartney, and Robert De Niro.
Notable Literary Works

Zwicke has authored numerous books that blend recipes with personal stories and cultural history:

SUNDAY SAUCE. : When Italian-Americans Cook: His most famous work, which spent over two years as a #1 Best Seller in Italian cookbooks on Amazon.
- Grandma Bellino’s Italian Cookbook: A collection of recipes passed down from his Sicilian grandmother.
- The Feast of the 7 Fish: A guide to the traditional Italian-American Christmas Eve seafood feast.
- Sinatra Sauce: A tribute to Frank Sinatra, featuring the singer’s favorite Italian foods and stories.
- La Tavola: Tales of Italian-American life and adventures in New York.
- Got Any Kahlua?: A unique cookbook inspired by the film The Big Lebowski, aka
- The BIG LEBOWSKI COOKBOOK …
- Positano The Amalfi Coast: A combination of a travel guide and cookbook for the southern Italian region.
- BOOKS by Daniel are Available on Amazon @ AMAZON.com
- Current Projects
- As of late 2025, Zwicke continues to write from his home in New York, with ongoing projects including a new book focused on the Chianti region of Italy, its food, and its wine.
- Daniel owns and operates the very popular Italian Instagram page
- NewYork.Italian – with more than a half Million Followers.
- Are you looking for a specific recipe from one of his cookbooks, or would you like a list of his recommended restaurants in New York?
Daniel & Vincenzo Manzo

At VILLA MARIA LEMON FARM AGRITURISMO

MINORI, ITALY

ITALIAN COOKBOOKS & TRAVEL

BESTSELLING ITALIAN COOKBOOKS

AMAZON.com

.

Bellino in Venice – Author Danie Bellino Zwicke – Food and Travel Writer NYC

The PIAZZETTA

VENICE

BELLINO in VENICE

Connection to Venice

Bellino’s interest in Venice led him to book an eight-day trip to the city to explore and experience its traditional wine bars (bacari). The knowledge and inspiration gained from this trip, combined with his experience in the New York restaurant scene, led to the creation of

Bar Cichetti

in Greenwich Village.

Bar Cichetti

: Established in 1998, the restaurant aimed to replicate the Venetian bacaro experience in the United States, specializing in Italian wines and cichetti (small snacks or side dishes).

Writings: Bellino has authored several books, including Italian Food & Travels Rome Venice Pizza Pasta & ?”, which draws on his experiences in various Italian cities, including Venice. His website features posts and articles about his time in the city, including visits to landmarks like Harry’s Bar and the Rialto Market.
Other InformationCareer: Besides his work as a restaurateur and author, Bellino is a New York-based food and wine writer and is regarded as an authority on Italian wine.