Grandma Bellino's Italian Cookbook: Recipes from My Sicilian Grandmother by Daniel Bellino-Zwicke is a collection of traditional Italian recipes, primarily from the author's Sicilian grandmother - Nonn a Giuseppina Bellino, with contributions from other family members and friends. The book features both popular dishes like lasagna and spaghetti and meatballs, as well as more obscure regional recipes, and includes stories and historical anecdotes about Italian-American food culture. It's available in paperback and Kindle formats from various booksellers.
Author: Daniel Bellino-Zwicke, a known authority on Italian food and wine.
Content: Recipes from his Sicilian grandmother (Nonna Giuseppina), with some from other regions like Campania and Lazio.
Variety: Includes well-known dishes (Stuffed Artichokes, Rice Balls) and unique ones (Savory Stuffed Eggplant, Maccheroni with Cauliflower).
Bonus content: Features stories, history, and a chapter on making espresso with a Napoletana pot.
Format: Paperback (302 pages) and Kindle.
Availability: Can be purchased from major online retailers like Amazon, Barnes & Noble, and others.
KEY FEATURES & CONTENT
Regional Focus: While predominantly focused onSiciliantraditions, the book also includes dishes fromCampania (Neapolitan),Apuglia, andRome (Lazio).
Recipe Selection: It balances well-known classics with rare, obscure regional dishes. Notable recipes include:
Specialties: Al Pacino Aglio Olio, Caponatina, Maccu (Fava Bean Soup), Braciole, and Uncle Tony's Veal Marsala.
Desserts: Aunt Fran's Ricotta Cookies.
Stories and Culture: Beyond recipes, Bellino-Zwicke shares personal histories of Sicilian immigrant families in America and traditional table rituals, including a chapter on making espresso with a Napoletana coffee pot.
Is a New York based author, food & wine writer, and veteran restaurateur known for his expertise in Italian-American cuisine and culture. He often writes under his legal name (Daniel Bellino Zwicke), or the pseudonym Danny Bolognese.
Professional Background
With over 30 years in the NYC restaurant scene, Zwicke has held several prominent roles:
Restaurateur: He is the creator and former managing partner of Bar Cichetti, credited as America’s first Venetian wine bar (Bacaro).
Maitre d' & Wine Director: He served as the maitre d' at the famous celebrity hotspot Da Silvano and was the wine director at Barbetta.
Chef: He has worked in the kitchens of renowned establishments such as Lutece, Woods on Madison, The Palace Restaurant, & Bar Cichetti.
Literary Works
Zwicke has authored numerous cookbooks and travel guides that celebrate Italian traditions and personal memories:
Grandma Bellino's Italian Cookbook: A collection of recipes from his Sicilian grandmother.
Got Any Kahlua? (The Big Lebowski Cookbook): A pop-culture-themed collection of recipes inspired by the film.
Positano The Amalfi Coast: A hybrid travel guide and cookbook reflecting his deep connection to the Amalfi region.
The Sinatra Cookbook (Sinatra Sauce): A tribute to Frank Sinatra's favorite Italian dishes.
Current Projects
He remains active in the culinary world, currently working on a book about Venice(tentatively titled My Venice) and another project focusing on the food and wine of Chianti Classico. He also manages a popular Instagram page, @NewYork.Italian, which has over 500,000 followers
Daniel Bellino Zwicke discovered all'ARCO wine bar (Bacaro) in 1995
Bellino was on exploratory trip of the Bacari of Venice - Venetian wine bars. He came upon all'Arco even before he checked into his hotel, on this historical trip and the study of Venetian Wine Bars and Cicchetti, the bar-food that they serve in the Bacari (wine bars) of Venice. Daniel was walking from Piazza Roma, just taking a boat from Marco Polo Airport, Venice. He was on his way to Albergho Gueratto hotel, when he came upon all'Arco, Daniel's 1st Venetian Bacaro. He was a bit tired from the walk, and wanted to take a little break. The Bacaro looked quite inviting so he went in. "Prego," said the barman. "Do you have cicchetti," Daniel asked. "Yes sir," the barman replied.
"What would you like? asked the barman. "Whatever you suggest," replied Bellino.
The barman put together a plate of 4 different assorted cicchetti - of Baccala Montecato, Nervetti, Sarde en Saor, and Mortadella on toasted bread. "Vino," asked the barman. "Yes. Vino Bianco please," asked Daniel. The barman gave hime the wine and his plate of cichetti. "Grazie."
This was Daniel's first ever cicchetti, and his first visit to a Bacaro (Venetian Wine Bar), which turned out to be all'Arco, the Bacaro that Stanley Tucci made so famous, on his travel show "Searching for Italy," some 30 years after Bellino discovered cichetti and all'Arco wine bar in Venice, in March of 1995.
That week Daniel went to numerous other Bacaro, all over Venice. He ate a lot more Cicchetti and drank lots of local Venetian wine, including : Prosecco, Lugana, Soave, Tocai, Valpolicella, Cabernet Franc of the Veneto, and Refosco. Daniel studied the Bacari, the difference from one place to another, the locals, the barmen, and bar owners. He learned as much as he could, about the Wine Bars (Bacari) of Venice - Cichetti, customs and rituals, and the regional wines of the area.
Daniel went back to New York, armed with all the knowledge of cichetti and the wine bars of Venice. Then, along with a business partner he opens America's 1st ver Bacaro (Venetian Wine Bar) -
BAR CICHETTI in Greenwich Village, New York. It was quite a success and people loved it, especially the Italians. The Italians who own wine estates in Italy. There is no wine culture in New York like the Italian Wine Culture of New York. The French don't do it, the Californians don't. New York is the number 1 Time Market in the World, and everyone who makes wine, wants to sell theirs in New York. The proprietors of Italian wine estates in Italy, love to go to New York, to promote and sell their wine, and to throw beautiful Italian Wine Luncheons and dinners with their wines. They invite their favorite clients, and Daniel Bellino quickly became one of them. Daniel was the Chef and Wine Director of Bar Cichetti and all the Italians (wine estate owners) loved what he was doing. They loved his passion, cooking skills, and everything he was doing. They loved Bar Cichetti, The rest is history.
Author DANIEL BELLINO Z
At all'ARCO
VENICE - ITALY 1995
Some 30 YEARS BEFORE TUCCI
Daniel Bellino Zwicke is recognized for discovering the Venetian wine bar All' Arco in 1995, nearly 30 years before Stanley Tucci featured it. Bellino's exploration of Venice's wine bars and cicchetti inspired him to bring this culinary experience to New York. His early advocacy for All' Arco and its offerings has been highlighted as a significant contribution to the global appreciation of Venetian cuisine.
Cultural Impact
Bellino's work predates Tucci's culinary explorations, establishing him as a pioneer in promoting Venetian food culture internationally.
The rivalry highlights the importance of early culinary exploration and its lasting impact on food culture.
Chef / author DANIEL BELLINO Z Goes Back to all' ARCO
Which He 1st DISCOVERED in 1995
30 YEARS Before STANLEY TUCCI
all'ARCO
VENICE, ITALY
BELLINO DISCOVERS CICHETTI at all'ARCO
VENICE, ITALY - 1995
Author Daniel Bellino-Zwicke discovered the famed Venetian wine bar All'Arco in 1995, long before it gained widespread fame through celebrity chefs, using it as a cornerstone for his exploration of traditional Venetian
cicchetti (small snacks). Bellino, often humorously stating he "beat" Stanley Tucci to this spot, highlights it as a top destination for authentic, fresh, and tasty bite-sized delicacies.
Key Details on Bellino's Discovery:
Discovery Date: Bellino discovered the, at the time, little-known All'Arco in 1995 while exploring the bacari (wine bars) of Venice.
Location: The bar is located near the Rialto Market, a perfect spot for authentic cichetti and Ombra (small glass of wine).
Significance: Bellino notes this, among other spots, as a premier location for tasting traditional, high-quality, and affordable Venetian snacks, which he documented in his culinary travels.
Context: He often notes this discovery in his books, such as Italian Food & Travel, emphasizing his early appreciation for the venue.
