La Vigila “THE FEAST of The 7 FISH” is The Southern Italian Ritual Christmas Eve Meal of 7 Fish, Representing The 7 Sacraments of Holy The Roman Catholic Church .. This Meal is a Sacred Ritual of The South of Italy and Italian-Americans in New York, New Jersey, Boston, Providence, San Francisco, New Orleans, Philly and Pittsburgh. And You’d be surprised to know that it is Mostly of The South of Italy and of Italian-America and that many Italians from Central Italy to The North have do not partake of This Great Traditional Feast as it is mainly of The South. Have You ever wanted to Make or Eat one, but Don’t Know Where to Start? The Know-How is mostly Passed Down in Families from one Generation to the Next and Not Much Has Been Written on This Great Subject. Not Until Now anyway with the Publication of This Book by Daniel Bellino Zwicke. You’ll Find Everything You Need to Know to Partake, Make, and Eat this Most Important Meal of The Italian Calender Year The FEAST of THE 7 FISH, known in Italy as Festa di Sette Pesci.. The Book contains Stories, Recipes, and Instructions on How to Make This Great Feast, Your Very Own “FEAST of SEVEN FISHES” so Cook, Make, and Partake, and Mangia Bene. The FEAST of The 7 FISH by Daniel Bellino is an Amazon Best Seller and Top Book of this exclusive Genre of The Feast of The Seven Fishes. Buon Appetito e Mangia Bene !
How to Experience Venice Like a Local: Food, Hidden Wine Bars, and Timeless Romance
Venice is one of the most magical cities on earth, but if you only stick to the crowded paths between St. Mark’s Square and the Rialto Bridge, you’re only getting half the story. To truly fall in love with La Serenissima, you need to step off the beaten track, wander along quiet canals, sample authentic Venetian cicchetti, and experience the soul of the city.
Whether you are planning your first trip to Italy or dreaming of returning, here is your insider guide to experiencing Venice like a true local.
1. Skip the Tourist Traps: The Art of Venetian Cicchetti & Bàcari
One of Venice’s best-kept secrets isn’t a museum or a cathedral—it’s its vibrant food and wine bar culture.
In Venice, traditional wine bars are called bàcari. Instead of sit-down multi-course dinners every night, locals meet at these cozy neighborhood spots for an ombra (a small glass of local wine) and cicchetti—Venetian-style tapas served on small plates or atop crusty bread.
Must-Try Venetian Specialties:
Baccalà Mantecato: Creamed salted cod whipped with olive oil, served over warm polenta.
Sarde in Saor: Sweet and sour sardines marinated with onions, pine nuts, and raisins.
Polpette: Tender Venetian meatballs made with beef, pork, or tuna.
Casanova’s Venetian Maccheroni Pie:A rich, celebratory baked pasta pie layered with pork, porcini mushrooms, and béchamel—a dish worthy of Venice’s most famous lover.
2. Get Intentionally Lost in the Quiet Sestieri
Venice is divided into six historic neighborhoods (sestieri). While San Marco draws the biggest crowds, the true charm of Venice reveals itself when you get lost in the residential quarters.
Cannaregio: The historic Jewish Ghetto neighborhood, known for quiet canals, charming bakeries, and authentic wine bars.
Dorsoduro: The artistic heart of Venice, filled with artisan workshops, student cafes, and stunning art collections.
Castello: A peaceful district where laundry still hangs across narrow alleyways (calli) and locals gather in sunlit squares (campi).
Pro Tip: Put away your phone GPS for an hour. Walking without a set destination is the single best way to discover Venice’s hidden archways, secret courtyards, and ancient footbridges.
3. Experience Venice After Dark
When the day-trippers leave and the sun sets over the lagoon, Venice undergoes a breathtaking transformation. The mist rolls over the canals, church bells echo across quiet waters, and the city’s rich history comes alive in the lamplight.
Take a moonlight stroll along the Fondamenta della Misericordia or sit by the Grand Canal with a glass of Prosecco to take in the unmatched romance of the Floating City.
Discover the Ultimate Guide to La Serenissima
Want the ultimate insider roadmap to Venice’s best trattorias, historic cafes, romantic spots, and secret culinary haunts?
Written by renowned Italian-American author and culinary authority Daniel Bellino Zwicke, Exploring Venice is far more than a standard travel guide. It is a heartfelt love letter to the city, packed magic. The magic of a city whose palaces have been preserved, and exist for enjoyment by people of the World. There’s no place on Earth quite like Venice. It is unique unto itself, so enjoy.
Curated Dining & Travel Recommendations : The absolute Best Trattorias, Osteria, and Bacari to eat and drink like a local.
Authentic Venetian Recipes:Bring the flavors of Venice directly into your home kitchen with classic, time-tested recipes.
Neighborhood Walks & Cultural Insights: Insider secrets, historical anecdotes, and practical travel tips to help you navigate Venice with ease.
Whether you’re packing your bags or traveling from the comfort of your armchair, Exploring Venice is your mandatory companion for experiencing the romance, flavor, and soul of Venice.
Bellino 1st discovered the Venetian wine bar All’ARCO & Cichetti in 1995, on his exploratory trip of Cichetti and the wine bars of Venice. Daniel says, that it fact, it was the 1st bacaro (Ventian Wine Bar) that he ever went to at all. He was on his way to check into his hotel (Albergho Guerratto) when he stumbled upon it. He walked in and asked the guys behind the bar, “Hi! Do you. serve Cichetti?” Daniel said he was treated warmly, and they said, “Yes, of course. Would you like some.” Yes please, Daniel replied. They first gave him one of the most obscure of all cichetti items. “What is this,” Daniel asked. They replied “Nerveti. Nerve, Nerve.” Daniel knew what they meant. “OK,” and so he tried it. He had a a glass of Tocai, and they gave him some Baccala Montecato (shipped Salt Cod), the most popular cichetti of all. Daniel said, he had been reading about Musetto (Pif Snote Sausage), and he wanted to try it. He asked the barman if he had some. They did, and so he had some Mussetto as well.
Daniel paid his bill and was on his way. A few minutes later he checked into his hotel, and in the next 9 days, he would check out every bacaro (wine bar) in Venice, eating Cichetti, drinking local wines of the Friuli and the Veneto, chatting with proprietors and locals, and fellow customers. Daniel had a wonderful time, and learned all about the wine bars (bacaari) of Venice, how they ran, the food and wines served, and local customs.
All’ARCO WINE BAR
VENICE, ITALY
“BELLINO BEAT TUCCI” – To many Italian discoveries in Italy.
And Vice Versa Bellino admits.
“Bellino Beat Tucci,” refers to the ongoing playful feud and marketing gimmick by author and chef Daniel Bellino Z (Daniel Bellino-Zwicke). He has famously used the slogan “I Beat Out Stanley Tucci” to promote his bestselling Italian food, cooking, and travel books. [1, 2, 3]
The phrase stems from a few specific “wins” Bellino claims to have over Tucci:
The Venice Wine Bar Claim: Bellino claims he beat Stanley Tucci in discovering the famous Venetian wine bar, All’Arco, by nearly 30 years, as he visited and wrote about it long before Tucci’s travel shows popularized it. [1]
The Recipe Claims: Bellino frequently points out in his book promotions that his Amazon Author Page features beloved Italian classics, such as Spaghetti Nerano and Pasta Primavera, beating Tucci to the punch for recipe accuracy and popularity. [1, 2]
For a quick look at Daniel Bellino Z and his books covering the same culinary ground as Stanley Tucci:
Learn more about his Venetian discoveries on Instagram.
“But Author DANIEL BELLINO ZWICKE Discovered it almost 30 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 Cichetti.
Daniel Bellino-Zwicke is a best-selling Italian-American author, food historian, and restaurant and wine professional based in New York City’s Greenwich Village. Known as a storyteller and “memory-keeper” of old-school NYC, he specializes in Italian-American cuisine, culture, and lifestyle. He shares his love for tradition, family recipes, and classic New York charm through his published works and his highly popular Instagram account, @newyork.italian. [1, 2, 3, 4]
Culinary & Professional Background
Before transitioning into a full-time writer, Daniel spent over 25 years as a restaurant professional in Manhattan. [1]
Education: He studied at the New York Technical College in Brooklyn. [1]
Bar Cichetti: He is the creator, former chef, wine director, and managing partner of Bar Cichetti, which was recognized as America’s first-ever Venetian wine bar (Bacaro). [1]
Wine Expertise: He is regarded as one of America’s foremost authorities on Italian wines. [1]
Monte’s Trattoria: He is deeply connected to Greenwich Village landmarks like Monte’s Trattoria, where he is celebrated for bringing his signature warmth and neighborhood stories to the table. [1]
Popular Books & Publications
His books combine authentic family recipes, food history, and nostalgic cultural essays. Many of his titles are available directly on Amazon: [1, 2, 3]
Sunday Sauce: When Italian-Americans Cook: His landmark book exploring the recipes, stories, and sacred traditions of the classic Sunday family dinner.
Grandma Bellino’s Italian Cookbook: A collection dedicated to the authentic Sicilian-American recipes passed down from his grandmother.
Sinatra Sauce: A cookbook that celebrates the culinary life, favorite Italian dishes, and cocktail pairings of Frank Sinatra.
The Feast of the 7 Fish: An exploration of the traditional Italian Christmas Eve seafood celebration.
Other Notable Titles: His portfolio also includes Mangia Italiano, Segreto Italiano, La Tavola, and Positano The Amalfi Coast – Travel Guide – Cookbook.
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]
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 & 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
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.
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
“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.
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.
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 Bellino-Zwicke? How is he? He’s a Best Selling Cookbook Author and one of New Yorks Top Big Dogs of Italian Wine, a former Chef of such restuarants as; Woods, Corrado, and Bar Cichetti … Daniel was in the Hotel/Restaurant Mangement at New York Techenical .. Besides being the chef at the previous named restuarants, Daniel worked with Michel Fitoussi at the famed Palace Restaurant in the late 80’s as well as at the Odeon under the great Patrick Clarke.
Daniel got out of the kitchen in the late 90’s to become The Maitre’d at the uber hot # 1 Celebrity Hot Spot Da Silvano where he took care of people like; Keith Richards, David Bowie, Paul McCartney, Uma Thurman, Richard Gere, Joe Pesci, Robert DeNiro, Calvin Klein, Nick Pileggi, Nora Effron, Graydon Carter, Gwyneth Palthrow, Madonna, Lucy Lui, and-on-and-on, the list is way to long to name them all.
Daniel took care o f the high-flying cliental of the Top People in The Fashion World, Record Business, Publishing, Movie Stars and Rock Stars and is known for his easy going abilty of taking care of all the big stars needs in a casual attentive manor without being intrusive in any way, reasons for him being well known to The Movers & Shakers of these high profile business fields.
Daniel had made quite a name for himself as the creator and Executive Chef / Wine Director and Managing Partner of Bar Cichetti, the 1st ever Venetian Wine Bar (Bacaro) in America, which was Daniel’s proud creation. As Chef / Wine Director of Bar Cichetti, Daniel firmly establsihed himself as one of New York and America’s Top Italian Wine Guys .. He is personal friends with most of Italy’s top wine producers, the likes of; Marchese Ferdinando Frescobaldi, Sebastiano Rosa winemaker of Sassicaia, Marchese Piero Antinori of Antinori Wines, Givanni Folnari of Nozzole, Gianlucca Grasso, Gianpaulo Venica, Cavalier Luigi Cappellini of Castel Verrazzano, and-on-an-on, just like all the Movie Stars & Rock Stars that Daniel knows, the list of Italian Wine Luminaries is even greater.
As we’ve already stated, Daniel left restaurant kitchens behind to become a noted Italian Wine Guy and Maitre’d who really knows how to take care of those high-end clientel. But not only them of course, there’s everyone else, shall we call them the regular folk? Hey, they make up the bulk of any restaurant business, not the celebs, though celebrities help to draw in everyone else. Daniel will take good care of you as a number of his clients we have interviewed can tell. He friendly and quite personable and he really knows his stuff and has a passion for the food and wines of Italy that’s almost impossible to duplicate. Frankly, Daniel is the best. He can tell you wonderfule stories about the wine you are drinking, its history, the owners and people who make the wine (his Friends) and his trips to all these Wine Estates all over Italy. And his knowledge and passion for the food is equal to his knowledge of Italian Wine. Often you’ll be drinking a bottle of Italian Wine that Daniel suggets and he’ll pull out his iPhone and show you pictures of the people who own the estate and make the wine. One example would be Daniel’s good friend Luigi Cappellino who owns Castel Verrazzano in Greve in Chianti (Tuscan) Italy. He’ll show you pictures of him and his cousins Anthony & Joe at Verrazzano when Daniel took them their, they stayed on the property and ate breakfast and dinner in the castle, with the great wines of Verrazzano.
Daniel Bellino-Zwicke
with Luigi Cappellini
of Castelo Verrazzano
After 5 years at DaSilvano, Daniel went on to become the Wine Director of Barbetta Restorante on West 46th Street in New York to head up the Greatest Italian Wine List in all of America. Daniel says, “the cellars are amazing.” Places like Babbo and Del Post get more press for having great Italian Wine List, which they do, but Daniel says, “The Wine List of Babbo & Del Posto are awesome, but in comparison to Barbetta, they are Childs-Play.” No exageration, merely fact Daniel says. And within that Wine List which is the Greatest Italian Wine List in all of America, is the Barolo / Barbaresco of which Daniel says is the greatest Barolo list in the World with it many Verticals of all the great Barolo Crus, like, Vietti Barolo Brunate and Lazarito, Cerretto Bricco Roche Bricco Roche, Marcarini Brunate, Michele Chiarlo Cerequio, Aldo Conterno Grand Bussia, Giacomo Conterno Monfortino and Francia, Mauro VeglioRocche dell’Annunziata, Contratto Cerequio, Elio Grasso Ginestra and more …
Giacomo Conterno Barolo Monfortino
Daniel said he was quite fortunate in his job as Wine Director of Barbetta for 5 years as he was able to taste and drinks so many of these great Barolo Crus of various vintage, as well as all the multi vintage; Barbaresco, Amarone, Brunello, Super Tuscans, Champagne, and the top California Cabernets and Meritage Blends such as Opus One and Insignia.
Daniel had been writing for years, mostly essays, articles, and short stories. He wrote his first book La TAVOLA while he was at Barbetta in 2006 .. He said that 85% of the book was written in about 6 weeks time (quite fast), however he edited, polished it up and worked on it for another year before trying to get it published, which took five years. Actually La Tavola was published in June of 2012, followed by The FEAST of The 7 FISH which is the top selling cookbook of its genre. Daniel published Got Any Kahlua? The Collected Recipes of The Dude in the Summer of 2013, followed by SUNDAY SAUCE which has been a # 1 Best Seller Italian Cookbooks on Amazon for 5 months … Daniel published another # 1 Best Seller in June of 2014 with SEGRETO ITALIANO / Secret Italian Recipes & Favorite Dishes ..
Daniel says he’s currently working on a book on Chianti one of his great passions, as well as another Italian Cookook and an American Cookbook, both yet to be named ..
Daniel Bellino-Zwicke, often known as Daniel Bellino, is a New York-based cookbook author, particularly known for his Italian cookbooks. He is also recognized as a prominent figure in New York’s Italian wine scene.
Bellino has authored several best-selling cookbooks, including La Tavola, The Feast of the Seven Fishes, Got Any Kahlua?, Sunday Sauce, and Segreto Italiano/Secret Italian Recipes & Favorite Dishes. He is currently working on books about Chianti and other Italian and American cookbooks.
Bellino has a strong connection to Italy, particularly the Amalfi Coast, and often spends time there, staying in locations like Capri, Minori (on a lemon farm), and Salerno. He enjoys exploring the region, visiting local businesses, and sharing his experiences through his writing and social media. In Salerno, he particularly mentions staying at the Hotel Plaza and enjoying the local cuisine and wine. He also mentions family in Salerno, like his cousin Memo who has a Mozzarella factory in Salerno. These places have all been written about by Daniel, in his book Positano The Amalfi Coast – Travel Guide – Cookbook, Available on Amazon.
Bellino’s work often reflects his passion for Italian culture, food, and travel, with many of his books and blog posts focusing on his experiences in Italy. He frequently shares photos and stories from his travels, particularly from the Amalfi Coast, showcasing his love for the region’s food, scenery, and people.
