AL PACINO SPAGHETTI GARLIC & OIL

AL PACINO

and AGLIO OLIO

"SPAGHETTI THAT IS" !!!

SPAGHETTI AGLIO OLIO alla PACINO 

AL PACINO & AGLIO OLIO

Al Pacino and Aglio Olio you ask? What about it? Well it’s just that Spaghetti Aglio Olio always reminds me of that great fellow New Yorker Sicilian American, the one-and-only Al Pacino from da Bronx. It’s not a big deal, just a wonderful little memory for me. When I was the Wine Director at the famed Barbetta Restorante on Restaurant Row in New York’s Theater District (where Al often performs on stage), Al Pacino used to come and eat there every now and then. He never wanted anything to fancy, but something that just about all true blooded Italian-American wants, and that dish is Spaghetti Aglio Olio, plain and simple, yet it’s in our blood. That’s what Al wanted and that’s what we gave him, and Al loved it and you will too.

Recipe Excerpted

from  Grandma Bellino's Cookbook

 

RECIPE :

Spaghetti Aglio Olio

the Way AL Likes It !!!

"Al Pacino That Is"

Recipe Excerpted From Daniel Bellino's Grandma Bellino's Italian Cookbook

Note : Note, the recipe for Spaghetti Aglio Olio as Al Pacino likes it and as it's written in Daniel Bellino's Grandma Bellino's Cookbook, encompasses Two-Recipes-In-One .. You have the Recipe for Spaghetti w/ Garlic Oil & Anchovies, and to make Spaghetti Aglio Olio the way AL Likes It, is by making this recipe, but omitting the ANchovies to end up with Spaghetti Aglio Olio, just the way the Great Al Pacino likes it. Mangia Bene!

INGREDIENTS :

¼ cup best quality Italian Olive Oil

6 cloves of Garlic, peeled and minced

½ teaspoon Red Pepper Flakes

6 Anchovy Filets minced fine

1 pound imported Italian Spaghetti

¼ cup Italian Parsley

Put a large pot with 4 quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.

Place Olive Oil and Anchovies in a large frying pan and cook on medium heat for 2 minutes.

Add garlic and cook on medium heat for 2 minutes. Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.

Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package. Two minutes before the cooking time on package start testing the doneness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.

Once the past is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.

Add spaghetti back to the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic anchovy sauce and the reserved pasta water over the spaghetti with half the chopped Parsley and mix well.

Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.

The GODFATHER

Micahel Corleone (Al Pacino), Captain McCloskey (Sterling Hayden),

and Sollozzo (Al Lettieri)

"GET THE VEAL. IT'S THE BEST in THE CITY"

MICHAEL NEVER ATE HIS SPAGHETTI AGLIO OLIO

BUT SOLLOZZO GOT HIS

MICHAEL GETS HIS REVENGE

GET THIS RECIPE AND MUCH MORE

in

GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

by Daniel Bellino "Z"

AMAZON.com

ONE LAST PICTURE of AL

Al Pacino

as 

Bobby Deerfield

1977

HE'S a HANDSOME FRIGGIN DEVIL

ISN'T HE ???

ALSO by DANIEL

His # BEST SELLING

SUNDAY SAUCE

AMAZON.com

 

GNOCHHI POMODORO

 

Notice AL PACINO on COVER

 

of Daniel Bellino Z's SUNDAY SAUCE

 

WHEN ITALIAN-AMERICANS COOK

 

 

Author Daniel Bellino "Z"

 

MAKING SAUCE

  

aka GRAVY

RECIPE

 

Remember The CRONUT

The CRONUT

by Dominique Ansel

Soho NEW YORK

RECIPES FROM MY SICILIAN GRANDMOTHER

GRANDMA BELLINO 'S ITALIAN COOKBOOK

by Daniel Bellino "Z"

on

KICKSTARTER

Daniel Bellino New Sicilian Cookbook

GRANDMA BELLINO 'S ITALIAN COOKBOOK

 

RECIPES FROM MY SICILIAN GRANDMOTHER

 

by Daniel Bellino "Z"

 

 

Best Selling Italioan Cookbook Author Daniel Bellino "Z" has a new cookbook, Grandma Bellino's Italian Cookbook  ... Our advanced peek of this new book by Daniel Bellino proved to be quite interesting. The book, which has some of Italian Cuisine's most sought after and popular recipes has a pelethora of unique ones. Unique recipes that is, and quite a number of them are recipes that have never before been published ... This news should be of special interest to and serious Chefs, cooks, cookbook lovers and all interested in Italian Food and espcially the Cusisine of Sicily and of Sicilian-Americans, Daniel Bellino's latest book is a winner. As with all Daniel's previous books Grandma Bellino's Italian Cookbook is filled with great recipes coupled with wonderful little stories that takes the reader on an enchanting journey of the foods of Italy, of Italian-American and more specifically here, of Sicily and the cusisne of the Sicilian American peoples .. The book is both delightful and informative, and is sure to please many, I know it did for me. So I would suggest to anyone interested in Italian, Sicilian, and Sicilian-American food and culture to hop on board and get yourself a copy of Daniel Bellino's latest, of Recipes From My Sicilian Grandmother, as soon as it hits the shelves, which is expected in May of 2015 .. Until then, as Daniel would say, Buon Appetito Tutti !

 

 

 

 

 

Richard Roma Reporting

 

 

 

 

 

 

Also By Daniel Bellino "Z"

 

 

SUNDAY SAUCE

 

 

 

 

 

 

 

SEGRETO ITALIANO

 

SECRET ITALIAN RECIPES

 

 

 

 

 

 

 

La TAVOLA

 

ITALIAN-AMERICAN NEW YORKERS

ADVENTURES of The TABLE

 

 

It's Official Caffe Dante Has Closed

"IT'S OFFICIAL"

 

CAFFE DANTE HAS CLOSED

Caffe Dante shut its doors yesterday, Sunday March 22. 2015 ... A very sad moment as I watched my friend of 30 years Mario Flotta pull down his pictures of the many Celebrities that have spent time at Caffe Dante over the years. I had to hold back my tears when I said goodbye to Mario and he and his  two sons Mario Jr. and Anthony locked the doors for the last time.

 

I said goodbye to Mario and his sons and walked around the corner to go home, knowing my second home had closed for good. One of those sad moments in life, but one one must deal with never-the -less. 

 

 

ME & MARIO

 

Greenwich Village Writer Daniel Bellino Zwicke

and

Mario Flotta Sr. at Caffe Dante on The Day of its closing, 100 Years

after opening on Macdougal Street in Greenwich Village ... A Very Sad Day to say the least.

 

 

 

MARIO

 

 

 

Copyright Daniel Bellino Zwicke

 

 

 

 

 

 

SUNDAY SAUCE

 

by Daniel Bellino-Zwicke

 

 

 

 

 

SEGRETO ITALIANO

 

SECRET ITALIAN RECIPES

 

 

by Daniel Bellino-Zwicke

 

 

 

 

 GRANDMA BELLINO'S ITALIAN COOKBOOK

 

RECIPES FROM MY SICILIAN GRANDMOTHER

 

A NEW COOKBOOK

 

by Daniel Bellino

 

 

 

NEVER BEFORE PUBLISHED SICILIAN RECIPES

 

DUE Mid APRIL 2015

 

In Paperback & Kindle on AMAZON.com

 

 

All Photgraphs & Art Work are the Property of Daniel Bellino-Zwicke and may not be published or used without written consent.

Caffe Dante Closing After 100 Years

MY BELOVED CAFFE DANTE to CLOSE

Yes I'm afraid it's most likely true, my beloved Caffe Dante to close this month (February 2015) after 100 years in business in New York's Greenwich Village. It's rumored that Mario Flotta the long time owner of Caffe Dante will be selling the caffe to a Australian Corporation and it was reported on 1010 WINS Radio News this morning that Dante will be shuttering its doors in 10 days time. This is very sad, especially for me and longtime regulars who have been going to Caffe Dante for 10, 20, 30, and even 40 years for New York's most authentic Espresso and cups of Cappuccino. I myself have been going there since the Summer of 1985 when I came back from my first trip wonderful trip of many to my ancestral homeland of Italy .. As i've been going to Caffe Dante almost evry single day siance 85, I've become good friends with the Flotta Family over the years especially Mario Sr. who is almost like a second father to me.

This is such sad news, and all I can say is something I know that most do not, is that Mario bought a building around the corner on Bleecker Street for just such a situation. That being that the landlord would one day raise his rent beyond reason (the Landlord did in 2013), and Mario would just pack up his caffe and move it around the corner. Mario is Caffe Dante, his loves the place like one of his own children, and I know this is the reason he bought the building on Bleedker. Mario told me himself what he would do, and he always wanted the Caffe to continue and for there to be a place for Caffe Dante for his sons, Mario Jr., Anthony, and Peter.

I hope everything all works out, I love Caffe Dante more than I can ever express, it's without question my second home, and a Greenwich Village without this wonderful Caffe would be that much less of the Greenwich Village that we residients, visitors and tourist from around the country and around the World know.

 

 

 

Story & Photos by Daniel Bellino-Zwicke

 

 

 

 

 

 

Tre Bicchieri New York 2015

Yes Italian Wine mavens. It's that time of the year again. Wow, another year gone by. It's the 2012 Tre Bicchieri Tasting New York, the years most prestigious Italian Wine Event of all. It is this friday February 17 at the Metropolitan Pavillion on West 18th Street and if you don't have an invite or in, forget about getting in. Security is tight at this one, sponsored by Gambero Rosso the Wine Spectator/Robert Parker of Italy and Italian Food and Wine all rolled into one. What is Tre Biccieri? Well first off it translates to Three Glasses., and this is the system for rating the top wines in Italy by the famed Gambero Rosso Tre Bicchieri Italian Wine Guide compile and published each year by Gamabero Rosso Publications. Italy's top wines are here. Gambero Rosso rates the wines on a 1, 2, and 3 glass system as opposed to others like Robert Parker and WIne Spectator which uses a 100 Point System. So at the Tre Bicchieri Tasting, all of the Tre Bicchieri (3 Glass Wines) Wines will be on hand.    For an Italian Wine Guy like me, this is my favorite event of the year and although I love and enjoy all the great wines, it's actually more of a social event for me. I get to see my many friends from Italy, winemakers, but mostly the proprietors of the many wine estates on hand. It's just great!    Needless to say there are going to be many great wines on hand including; Sassicaia 2008, Turiga 2007, Donnafugat "Ben Rye" 2009 from good friend Antonio Rallo, Barolo "Monfortino" Riserva 2004 from Giacomo Conterno (Considered by many Thee Top Dog of All Barolo), Vietti Barolo Villero Riserva 2004, Mastroberadino Taurasi Radici 2007,  Rosso del Conte Tasc d'Almerita 2007 from good friend Conte Giuseppe Tasca, Masi Amrone "Vaio" 2006, Planeta's "Plumbago" (Nero d'Avola), and many more. To many to mention here. Yes a lot of great wines, looking forward to tasting as many as I can, but even more so, seeing the many friends who make these wines, especially, Francesca Planeta, Sebastiano Rosa of Sassicaia fame, Merielisa Allegrini, Antonio Rallo, Giampaulo Venical with his great Sauvignon Blanc "Ronco de Mele," Rafaella Bologna with her renowned Barbera "Bricco dell' Uccellone 2009 and many more.As always, this is going to be a great event, Great Wines and Great Friends from the whole of Thee Italian Peninsular. Can't wait!

SEBASTIANO ROSA (Winemaker SASSICAIA)

with

DANIEL BELLINO-ZWICKE (Author)

and

GIOVANNI FOLNARI (Proprietor NOZZOLE in Greve)

at

TRE BICCHIERI  - New York

 

 

 

TRE BICCHIERI  WORLD TOUR

 

NEW YORK

 

 

 

Will be attending the Gambero Rosso TRE BICCHIERI Tasting in New York tomorrow. Tthat goes without saying, as this is the single most important Tasting of the year for anyone into Italian Wine, as am I .. Did The Brunello Tasting 2 weeks ago, the 2nd most important tasting of the year .. I always look forward to both these tasting, and the tre Bicchieri Tasting in New York tomorrow is no exception ... 

 

 

 

 

 

 

 

La TAVOLA

 

by Daniel Bellino-Zwicke

 

"IT'S NEW YORK ITALIAN" !!!

 

MANGIA BENE !!!

 

 

 

 

SUNDAY SAUCE

 

by Daniel Bellino-Zwicke

 

WHEN ITALIAN-AMERICANS COOK

 

Available on AMAZON.com

 

 

 

 

 

 

Click to See TRE BICCHIERI 3 GLAS WINNERS PEIDMONT 2015

 

 

 

 

On BRUNELLO

BRUNELLO Di MONTALCINO  

 

Vines of Brunello in Montalcino

 

Brunello di Montalcino is a robust Italian red wine grape produced in vineyards in and around the town of Montalcino, about 120 km south of Florence in Tuscany.

The word Brunello is derived from the Italian masculine form Bruno, which means “brown.” 

 

BRUNELLO FACTS

1. The origins of Brunello di Montalcino can be traced back as far as the 14th century. A red wine praised by the nobles of Tuscany as the “best wine in Tuscany,” Brunello is considered the youngest of Italy’s prestigious wines.

2. Brunello is made from 100% Sangiovese Grapes, also know as Brunello .

3. Originally, in Montalcino, it was believed that Brunello was a single individual grape grown just in that region. Extensive study was done in 1879 by the Province of Siena’s Amphelographic Commission and concluded that it was in fact a particular clone of the Sangiovese grape.

In 1888, Ferruccio Biondi-Santi bottled and formally named the first Brunello di Montalcino. Biondi-Santi is also credited with isolating the superior Sangiovese clone found only in the Montalcino wine region.

4. By WW II, Brunello developed a reputation for being one of Italy’s rarest and most expensive wines. More producers wanted in on the action.

By 1960 there were 11 producers following Biondi-Santi’s success. Brunello evolved into a designation of wines made with 100% Sangiovese grapes. In 1968, Brunello di Montalcino is awarded DOC status.

BRUNELLO

aka SANGOVESE

ON THE VINE in MONTALCINO

5. By 1980, there are 53 Brunello di Montalcino producers and the wine was awarded the higher level DOCG status.

Today, there are 200 producers of Brunello di Montalcino in Italy and it remains one of Italy’s best known and most expensive wines.

Climate has the most influence on the deep characteristics of Brunello di Montalcino. Montalcino sits south of Florence and enjoys warmer, drier growing seasons than that of the other popular Tuscan Sangiovese region Chianti. It is the driest of all Tuscan DOCG zones.

Cool, south-west maritime breezes also help ventilate late afternoon warmth and bring cooler nights. Sunshine on the northern and southern facing slopes are used to full advantage creating earlier or later ripening as desired.

The particular isolated superior Sangiovese clone unique to Montalcino region imparts distinct characteristics in Brunello di Montalcino. Aromas include blackberry, black cherry, black raspberry, leather, chocolate and violets. Perhaps fleshier in taste than Chianti.

Brunello di Montalcino producers divide their production into two categories: normale or riserva. By DOCG law, Brunello di Montalcino must be aged longer than the majority of Italian wines.

Normale requires 4 years, two of which must be in oak. Five years of aging are required for riserva Brunello di Montalcino, 2.5 years of which must be in oak.

The kinds of oak varies. Traditionalists will use the large old Slovanian oak casks that don’t impart significant character to the wine.

Modern producers will use smaller French barriques that give more structure and vanilla, but require some management of overwhelming characteristics of oak and vanilla by the winemaker.

Fun fact: 1 out of 3 bottles of wine sold in the United States is Brunello di Montalcino, mostly in restaurants.

Brunello di Montalcino food pairing with grilled meats and game.

 

My Favorite BRUNELLO

 

Fattoria di Barbi

 

 

 

AnothER FAVORITE BRUNELLO

 

 

Me & Conti Francesco Cinzano

at DeGrezia, New York

 

Francesco Tasted Me on All His Current Vintage Wines

Including Rosso di Montalcino

His Awesome RISERVE BRUENLLO Con VENTO

and

MOSCADELLO di MONTALCINO

 

 

 

COL D'ORCIA BRUNELLO Di MONTALCINO

 

 

 

 

Me & My Buddy

 

MARCHESE FERDINANDO FRESCOBALDI

 

with Author ITALIAN NEW YORK WINE GUY Daniel Bellino Zwicke

in

NEW YORK

 

 

 

WHEN ITALIAN-AMERICANS COOK

 

 

SUNDAY SAUCE

 

by Daniel Bellino-Zwicke