Eating Italian




These are my memories of a lifelong love of Italian Food. From my first bowl of pasta and the food of my youth, as a young adult, and into later-life. The food, ever changing, making new discoveries, learning all the time through experiences, reading, travel, and what-not. As I grew up and ate the food that my mother made, the Italian dishes she made us became part of my life and ethnic background of being Italian-American. My mom Lucia Bellino was a 1st Generation Italian-American whose parents both came from Lercara Friddi, Sicily and immigrated to New York in the year 1904 before moving to the very Sicilian town of Lodi, New Jersey where my grandfather Philipo set up a shoe-maker shop on Main Street. So I grew up eating the food my mother made us on a daily basis, along with the fabulous food of my three aunts; Aunt Fran, Aunt Helen, and Aunt Wanda who were the spouses of my mother’s three brothers James, Tony, and Frank. My aunts were all amazing cooks and I always looked forward to visiting them at there homes, especially on Sundays when the whole family, aunts, uncles, and cousins would gather at Aunt Fran’s or Uncle Jimmy’s for a great big Sunday meal. A meal that started with antipasti, then pasta and a main course, and a marathon dessert and coffee course that lasted for hours. Yes these meals were always quite special as my aunts were some of the greatest cooks of Italian home-cooked food that I have ever known, and they made some of the same dishes as my mother, but the special treat were the dishes that my aunts made that were different from my mom’s, and of course oh so tasty. So I waited in wonderment to see what they had made. You see my mothers parents were from Sicily so my mom made dishes her mother taught to her. My Aunt Helen was from Salerno, not far from Naples so she made dishes from that region, and my Aunt Fran’s family were from Settefrati north of Rome, which some of Aunt Fran’s cooking would reflect the food of that region. You see Aunt Fran was my Uncle Tony’s wife and Aunt Helen was my Uncle Frank’s, thus our family repertoire was of Sicily, Lazio, and Campania the regions interlocked in our family through marriage and what-not. Yes the family meals were a never-ending memory of all of the so many fabulous family meals shared with my dear aunts, uncles, cousins, family friends and loved ones.

   So my first memories of Italian food eating with my family, meals at home or at one of my aunts or uncles homes. We’d go out to eat every now and then at one of the families favorite local restaurants where I have my first memories of eating out in Italian Restaurants before setting out on my own as a young adult and then as a full grown man, eating in the best Italian Restaurants, Pastry Shops, Pork Stores, and Pizzerias in New York. And after New York, it was on to Italy; to Rome, Venice, Florence and other parts of Tuscan, Napoli, Capri, Positano, the Amalfi Coast, and at friends vineyards in Tuscany, Piedmont, the Veneto, and Sicily. Now we’re learning a whole other thing, Italian Food at its source, all over Italy, delving into the various regional cuisines of Italy, eating the local food and drinking the local wine, there’s nothing better. And all the beauty of Italy, of cities like Rome, Venice, Napoli, and Verona, and towns like Portofino, Positano, Amalfi, or Minori. Observing and immersing into the local customs and culture, it’s quite a learning experience, and one everyone should undertake if fortunate enough to get the chance, I’m so happy I did.

   And I didn’t just eat and travel throughout Italy to learn of it’s great cuisine. I read all I could get my hands on of Italy and its food. I read every magazine and newspaper article I could find, and bought a hundred Italian cookbooks or more.

   This was and still is a never ending journey that’s wonderfully rewarding. I’ve made so many discoveries big and small, and surprising as well. I ate, I savored, I enjoyed and I still am, eating and recalling Italian Food, one dish at a time.


Excerpted from MANGIA ITALIANO – Memories of Italian Food

by Daniel Bellino Zwicke








East 12th Street NEW YORK NY

SINCE 1908

“And it’s STill OPEN !”






Macari Vineyards Waverly Inn Bacchanal

Screen Shot 2015-10-14 at 11.39.13 AM

The Waverly Inn Macari Vineyards Bacchanal

                                                                                                               October 13, 2015

There was a full Fledged Bacchanal going on in Greenwich Village last night. It was held by the Macari Family of which Alexandra Macari and daughter Gabriella hosted this wonderous feast of temptuous food and wines. The Macari family provided the wines along with a Side of Beef, a Pig, and a Rooster of which Chef Jeffrey Teller put together an amazing 10 course full Baccanalian Feast of delicious proportions. There were about 40 revelers on hand for this epic little feast that was savored by all of the friends, family, and fans of Macari Wines.


Screen Shot 2015-10-14 at 1.02.24 PM


The Bacchanal  … Jan Brueghel

Screen Shot 2015-10-14 at 12.18.20 PM

Gabriella & Alexandra Macari

Gracious Host of The Evening


Screen Shot 2015-10-14 at 12.17.41 PM

Macari’s Famed Sauvignon Blanc

Screen Shot 2015-10-14 at 12.15.32 PM


The First Course

with Macari Dos Aguas White 2013

Screen Shot 2015-10-14 at 12.03.15 PM

Maple Roasted Shoulder of Pork




Oysters Rockerfeller  …  Oeuf Cocotte w / Bacon Chanterelle Mushrooms & Truffles  …                        Roasted Bone Marrow  … Lyonaise Sausage

Beef Rump Royal  …  Rooster in Puff Pastry  …  Smoked Pork Chops w / Porcini Relish

Tourtiere of Beef & Pork (Pie)

Maple Roasted Shoulder of Pork

Apple Tarte Tatin  …  Ricotta Cheesecake


Macari Cuvee Katherine, Blanc de Blanc

Sauvignon Blanc 2014

Dos Aguas White Blend 2013

Merlot Estate 2012

Alexandra 2010

Block # Dessert Wine 2012

Screen Shot 2015-10-14 at 12.18.59 PM

Macari “ALEXANDRA” 2010



Screen Shot 2015-10-14 at 11.37.06 AM

The Macari Family



SEGRETO ITALIANO Secret Recipes & Favorite Italian Dishes

My New Forthcoming Book  … Just finished the cover. August 2014 Publishing Release

SEGRETO ITALIANO Secret Recipes & Favorite Italian Dishes by Daniel Bellino-Zwicke

Secret Recipes & Favorite Italian Dishes
by Daniel Bellino-Zwicke

google-site-verification: google0a2735b5f740bec9.html

Sunday Sauce # 1 BEST SELLER

SUNDAY SAUCE Available on .. Click Book


SUNDAY SAUCE   –  When Italian-Americans Cook  by Daniel Bellino-Zwicke




Excerpted from SUNDAY SAUCE – When Italian-American Cook 

Of all the fine traditions of the Italian-American enclave in the United State, the Sunday afternoon ritual  of making  and eating a Sunday  Sauce, a.k.a. “Gravy” is Italian-America’s most Time-Honored of all. Mamma, Grandma (Nonna) will make her celebrated “Sunday Sauce” and all is glorious. Sunday Sauce? What is it? Well, first off, Sunday Sauce, or as some call it, Gravy or simply “Sauce,” is without question thee number-1 undisputed “Supreme Dish” of our great Italian-American Cuisine and the Italian-American enclave as a whole, “It doesn’t get any better than a Sunday Sauce.” Ok, now, to be more specific for those who may not know about Sunday Sauce, there are a number of variations on the theme. Most Sunday Sauces are made with Italian Sausages, Braciole, and Meatballs. Some people make their versions with; Beef or Pork Neck, while others make their Gravy (Sunday Sauce) with just Sausage and Meatballs, like Pete Clemenza, or the most popular version of; Sausages, Meatballs, and Braciole.  Some may throw some Chicken Thighs or a Veal Shank into this mix. Sunday Sauces can be made with any combination of these aforementioned meats. The meats are slowly simmered for several hours in a “Sauce” made with tomatoes, minced onions, and garlic. I generally like to make my Sunday Sauce Gravy with  Sausages, Meatballs, and Pork Ribs. Other times I’ll make it with Sausage, Meatballs, and Braciole.  An old tradition in some families is that mother or Grandma would start the Sauce early on a Sunday morning, get all the ingredients in the pot and start the Gravy simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to Church. When you get back home, the Sauce would be ready, “ready to be devoured that is!”

   Our family would usually start our Sunday meal with the most traditional Italian-American-Antipasto of roast  peppers,  Salami, Olives, Celery, and  Provolone.  After that, it’s on to the Main Event of Maccheroni and Sunday Sauce, a dish which is something so Blissfully and Pleasurably Sublime, that it is almost “Sinful.” Yes it is.

   When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a delightful frenzy of the “Most Blissful Feelings” of smelling, seeing, and consuming all the ingredients, the Sausages, Meatballs and Gravy. Yes a Sunday Sauce can and does have such effects on one’s mind, body,  and soul. And, I do not want to sound prejudice, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce in all its form, far more than the female sex.  True! Meatballs too! And Italian-American men and boys Love and hold oh-so-dear, their Meatballs, Sunday Sauce, Sausage & Peppers,  and Meatball Parm Sandwiches.

Daniel Bellino-Zwicke    




Just Finished My latest, “Sunday Sauce” When Italian-Americans Cook, “Yee-Haa” !!! Always a great feeling. The next great feeling is the day it’s published. It’s coming soon. Everything is in place, and with the technology and the way they do things these days, it might be up and running and available on Amazon by December 7, 2013, Just In Time for CHRISTMAS … It was another labor of love that I hope people will enjoy. It’s centered around Sunday Sauce, the “Suprem Dish” of Italian-America’s … And it’s not just Sunday Sauce, recipes for all of Italian-America’s Favorite dishes are in there, and as per usual with my cookbooks, it’s not just recipes, but all sorts of wonderful stories to boot. I hope everyone will enjoy it.

Thanks,  Daniel



Screen Shot 2016-10-30 at 2.25.18 PM


Daniel Bellino-Zwicke


Screen Shot 2017-12-20 at 1.27.52 PM.png

Learn How to Make SUNDAY SAUCE alla SINATRA