We knew this a little while ago with a message we did not even believe. E 'died Ciro De Martino, the owner of the homonymous bar in Via Pasitea (where is now the Cafè Positano) that was considered the "good retreat" of artists, writers, intellectuals. The "world" of culture and the real "aficionados" of the pearl of the Amalfi coast "recognized" in this place where time flowed with the slow rhythms typical of that atmosphere of timeless Mediterranean places. Here you happened to meet the great showman, like the poet Gregory Corso (pictured) or artists like Ibrahim Kodra and beyond. You could stretch out from the nightlife of the big beach, then very busy for the by night, climb to "La Scalinatella" and drinking a gin and tonic the time passed chatting until dawn, between adventures and winking, reflections or discussions, a guitar playing and two laughs, when Ciro churned out the hot croissants and, without ever complaining about a presence beyond the maximum term of common tolerance, you could taste them at sunrise. . I remember when he told me about the Beatles, who still owed him something for drinking a latch, or the many artists and painters Hundertwasser, Corsa, Lieto, Rudi and Vali ...... Peter Thomson .. He, like the many operators of the past, with a big heart and hands incalled by the hard and honest work of a life, he always welcomed everyone with kindness and humanity. From his bar passed and met the world .. so many stories, unfortunately, we can not hear them anymore ... Now Ciro, who ended his days in his little house in Praiano down the stairs of Gavitella, in the "heart" of the coast of Amalfi, it's not anymore.
Michele Cinque
TERRACE of BAR DeMARTINO
Sadly is No More
It's Now BAR POSITANO
A Much Differrent Place
THE DEMARTIN BARWAS THE TERRESTRIAL PARADISE OF GIRITIELLOOF HIS SOLITUDE SECRETFACEVA THE PASTRYAND IT WAS THE MOST SWEETING PERSON OF HER DESSERTS ... ..
LOVE!
WOMEN WITH SIMPLICITY
GIVEN EVENING MUSIC TO ALL ITS CUSTOMERS.
GUITAR AND MANDOLINI ALZAVANO ANIMI.
I saw you ALL EXCITED, MELODIE BREEDS.
They WERE WITH THE MIND IN ESTASIS IN THE HIGH SKY.
AND WITH HANDS STRINGED IF A BEAUTIFUL WOMAN ....
KNOWN IN THAT MAGIC BAR OF GIRITIELLO !!!
YOU WANT ALL A FAVORABLE LIFE TO THE SENSES ...
ACTORS POETS AND ARTISTS COME FROM EVERY PART OF THE WORLD
EVERY YEAR THEY WENT AND RETURNED TO FIND AGAIN THERE ....
Focus: The book explores the tradition of Sunday Sauce (also called "gravy") in Italian-American culture, highlighting its importance as a symbol of family togetherness.
Content: It includes recipes for classic dishes like Clemenza's Sunday Sauce from The Godfather, meatballs, pasta fazool, and more.
Beyond recipes: The book is interspersed with stories and factual information about Italian-American food, people, and culture, aiming to create an engaging experience for the reader.
Author's background: Daniel Bellino-Zwicke has over 25 years of experience in the culinary and wine industry, including working as a chef, wine director, and managing partner at various restaurants in New York City.
Reception: The book has garnered positive reviews, being described as authentic, enjoyable, and filled with great recipes and stories that resonate with readers, according to Amazon.com and Barnes & Noble reviews.
Availability: "Sunday Sauce" is available in both paperback and Kindle editions, and has been a #1 bestseller on Amazon Kindle in the Italian Cookbook category for a period of over three years.
Focus on authentic Italian-American recipes: Like many Italian-American cookbook authors, Zwicke emphasizes traditional recipes and the flavors associated with this culinary tradition. He's praised for the authenticity of his dishes, with one reviewer noting their similarity to those made by their Sicilian grandmother.
Emphasis on family and nostalgia: Italian-American cooking is deeply tied to family and tradition, and this is a common theme explored by authors in the genre. Zwicke's cookbooks, such as "Sunday Sauce", incorporate stories and anecdotes that connect the food to its cultural and personal significance. Similarly, Angie Rito and Scott Tacinelli's "Italian American" emphasizes the importance of family history in their approach to the cuisine.
Accessible recipes for home cooks: Many authors aim to make Italian-American cooking approachable for home cooks, and Zwicke is no exception. Reviews of "Sunday Sauce" highlight the ease of following the recipes. Authors like Lidia Bastianich also focus on making Italian-American cuisine accessible to a wide audience.
Incorporation of regional influences: While rooted in Italian-American traditions, some authors explore regional variations within Italian cuisine that have influenced this cooking style. Zwicke's work mentions recipes from areas like Naples and the Amalfi Coast. Gianluca Conte's "Italian/American" also explores both his Ischian heritage and American roots.
Bellino Zwicke shares in the book
In "Sunday Sauce: When Italian-Americans Cook," Daniel Bellino Zwicke shares numerous stories interwoven with recipes, reflecting on the cultural significance of the dishes and their connections to family and traditions.
One example is found in the excerpt available on his website. In this excerpt, Bellino Zwicke sets the scene for a traditional Italian-American Sunday meal, describing the antipasto that usually precedes the Sunday Sauce, a.k.a. "Gravy". He then elaborates on the "Main Event" of Maccheroni and Sunday Sauce, painting a vivid picture of the sensory experience associated with this dish and its cultural importance within the Italian-American community. He even humorously suggests that the male of the Italian-American species holds a particular fondness for Sunday Sauce, Meatballs, and other related dishes, further highlighting the role of food in shaping cultural identity
book Sunday Sauce: When Italian-Americans Cook is more than just a collection of recipes—it is a tribute to Italian-American heritage and the role of food in bringing families together. It combines traditional, authentic recipes with stories about Italian-American life, making it a cultural experience as much as a cookbook.
Key themes and content
A "Sunday Sauce" primer: The book explores the tradition of a slow-simmered, meaty tomato sauce, which many Italian-Americans call "gravy." It explains the long cooking process on a weekend and why it was the supreme dish of Italian-American families.
Recipes with a side of culture: Sunday Sauce features recipes for classic Italian-American comfort foods beyond the titular dish, such as meatballs, pasta fazool, and Italian wedding soup.
Pop culture references: The book is noted for its fun inclusion of famous, food-related movie scenes. For instance, it features the recipe for the "gravy" that Pete Clemenza makes in The Godfather.
Recipes inspired by icons: Zwicke also includes recipes and stories related to famous Italian-Americans, such as Frank Sinatra and Joe DiMaggio.
Personal and cultural stories: Interspersed with the recipes are anecdotes and commentary that provide context for the food, giving readers a deeper understanding of the Italian-American kitchen. Reviews mention Zwicke's passion and enthusiasm shining through his writing.
Accessible and authentic recipes: Readers praise the recipes for being authentic yet accessible, using real ingredients that are "actually doable" for home cooks.
Critical Reception
The book has received largely positive reviews for its heartfelt and enthusiastic celebration of Italian-American cuisine. However, some readers have noted that the self-published book could benefit from tighter editing. Despite this, the quality of the recipes and the charm of the cultural stories are consistently highlighted. Zwicke's passion for his heritage makes the book a meaningful read for those who want to connect with Italian-American cooking on a deeper, more personal level.
BELLINO' STYLE
Humor and engaging storytelling: Reviews suggest that Bellino stands out for his ability to inject humor and engaging narratives into his cookbooks, making them a fun and enjoyable read in addition to providing recipes.
"Pre-eminent writer" on Italian-American culture: Some consider Zwicke to be a leading voice on Italian-American food, cooking, and culture, indicating a deeper focus on the broader cultural context surrounding the food.
"World's number one proponent of Italian-American Food and Cuisine": This strong claim suggests Zwicke's active advocacy for Italian-American cuisine as a legitimate world cuisine, potentially setting him apart from authors who focus solely on recipes or culinary instruction.
New York City-based author known for his cookbooks focused on Italian and Italian-American cuisine. He is recognized as a best-selling Italian cookbook author on Amazon Kindle, even surpassing the popularity of celebrity chefs like Mario Batali and Lidia Bastianich.
Key highlights about Daniel Bellino Zwicke:
Cookbooks: He has written numerous cookbooks including "Sunday Sauce", "La TAVOLA", "The Feast of The 7 Fish", "Segreto Italiano (Secret Italian Recipes)", "Grandma Bellino's Italian Cookbook", "The Ragu Bolognese Cookbook", "Got Any Kahlua? The Collected Recipes of The Dude (The Big Lebowski Cookbook)", and "Sinatra Sauce: Music Meatballs & Merriment",.
Expertise: He is considered a leading authority on Italian Wine. His cooking reflects a blend of Italian and Italian-American traditions.
Influences: Zwicke's work is influenced by his experiences in Italy, particularly the Amalfi Coast, and Italian-American New York culture, including references to films like "The Godfather" and "Goodfellas".
Career: He has worked in the restaurant industry for over 25 years and created Bar Cichetti, known as "America's First Venetian Wine Bar".
Writing style: His cookbooks combine recipes with anecdotes and stories, providing a cultural context for the dishes. He also writes essays, articles, and short stories.
In essence, Daniel Bellino Zwicke is a prolific author who shares his passion for Italian food, wine, and culture through his popular cookbooks and engaging writing style.
2 lbs fresh ground beef 1 Spanish onion (fine dice) 1 Red bell pepper (fine dice) 1 Green bell pepper (fine dice) 2 cloves garlic (minced) 1 large beefsteak tomato diced fine (remove seeds) 2 extra large fresh eggs 2/3 cup of seasoned breadcrumbs ¼ cup chopped parsley 2/3 cup of tomato puree 1/2 tablespoon of salt and pepper
1). In a large sauce pan slowly cook peppers, onion, garlic and tomato until the onions turn translucent and let cool.
2). In a large mixing bowl add ground beef, cooked cool vegetables, eggs, breadcrumbs, parsley, salt and pepper and mix well.
3). Remove the mixture from bowl and place in a 14”x 9” x 2” ceramic baking dish and form into a loaf.
4). Top loaf with tomato puree and bake in a 350 degree oven for 45-55 minutes or until brown and firm.
5). Let the loaf rest for 10 minutes before slicing. Serve with mushroom gravy and Mashed Potatoes.
1 Chicken, cut up, the breast pieces cut in half for more even frying
Canola oil
1) Mix the flour in a bowl with all the herbs and spices; set aside.
2) Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
3) Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
4) Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
