Pasta Bolognese by Danny Bolognese

 

PASTA with RAGU BOLOGNESE

SECRET RECIPE by DANNY BOLOGNESE 

Author Daniel Bellino Zwicke

aka "DANNY BOLOGNESE"

Danny Bolognese

 is the pen name of author Daniel Bellino Zwicke, a best-selling Italian cookbook author and restaurant professional based in New York City. Known for his expertise in Italian-American cuisine, he has written several popular titles, including The Ragu Bolognese Cookbook and Sunday Sauce. 

Danny's Famous Bolognese

His signature recipe is a traditional, slow-cooked meat ragù that emphasizes deep flavors over quick preparation.

Quick Tips for an Authentic Ragù

• The "Low and Slow" Method: Simmer for at least 2–3 hours to allow the flavors to meld and the meat to tenderize.
• The Rind Secret: Adding a parmesan rind adds a savory umami depth and natural saltiness.
• Pasta Pairing: Best served with wide, flat pastas like tagliatelle or pappardelle, which hold the heavy meat sauce better than thin spaghetti. 
• You can find his detailed recipes and stories in The Ragu Bolognese Cookbook or on his blog, Cooking Italian. 

MAKING The WORLDS TASTIEST 

PASTA BOLOGNESE

The RAGU BOLOGNESE COOKBOOK

The WORLD'S TASTIEST BOLOGNESE

SECRET RECIPE

AMAZON.com 

The RAGU BOLOGNESE COOKBOOK

Danny Bolognese

Bolognese Sauce. You gotta just love it. It’s one of the greatest things ever. Some say it's the Greatest Dish of All, oh-so-tasty and soul satisfying. Do you know it? Have you ever tasted the Real Thing? Well here it is, in all its glory and wonderfulness that is a properly made Bolognese, rich, lush, and fantastic, it’s Bolognese! OK, this is My Bolognese, or should I say, "My Famous Bolognese," The Secret Recipe. It’s the one that Chef Pasquale showed me how to make, way back in 1985. I taught my cousins Joe and Tony and my friends Pat P. and Jimmy S, and not many other people in this world until now. So here it is Danny’s Famous Bolognese. It’s a winner and I absolutely Guarantee it will more than please everyone and anyone you feed it to. When you know how to make Bolognese, it will change your life. For once you know how to make Bolognese, You're a King of Men ... Bolognese is really that good. When you make one for someone your status and esteem is instantly elevated, that's Bolognese. And not just Bolognese but some of Italian-Amerca's favorite dishes as well. This book is the perfect starter Italian Cookbook as well as the one-and-only source for Danny's Secret Bolognese. The book is condensed down to give the best most essential recipes of the great Italian Repertoire of Foods 

Some Recipes include; Lasagna, Meatballs, Tomato Sauce, Asparagus Parmigiano, Oregano Chicken, Fettuccine Alfredo, Stuffed Zucchini, Marinara, and of course Danny's Famous Bolognese, one of the World's Great Recipes ever, we're sure you'll agree. Danny Bolognese is a Pen Name for this The RAGU BOLOGNESE Cookbook by BEST SELLING ITALIAN COOKBOOK Author Daniel Bellino-Zwicke 

Daniel has been a Food Restaurant & Wine Professional for more than 30 years working in such esteemed New York City Restaurants as; Da Silvano, Del Posto, Barbetta, and John's of 12th Street .. Daniel has a fine pedigree in the World of Italian Food & Wine working as a cook, Chef, and Wine Director of some of New York's mostly highly renowned Italian Restaurants. Daniel created and operated America's First Ever Venetian Wine Bar / Restaurant with the opening of his highly esteemed restaurant BAR CICHETTI where Daniel was; Chef, Wine Director, and Managing Partner. Daniel is one of America's foremost authorities of Italian Wine .. He lives and writes in New York's Greenwich Village and is currently working on a book about Chianti, the wine, the region, the food and peoples.

The RAGU BOLOGNESE COOKBOOK

AMAZON.com 

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Italian Submarine Sandwiches - Jersey NJ

TONY SOPRANO EATS Some GABAGOOL

What is the correct name for the Italian sandwich in New Jersey? Is it the Hoagie, the Hero, or the Sub?

New Jerseyans love their food and the most popular sandwich in New Jersey is the Italian sandwich, although it's not called the Italian sandwich, depending on what part of the state you live in, it is called the Hoagie, Hero, or Sub.

New Jersey, similar to the United States, is divided into two geographic regions with people having different roots, cultural traditions, and food tastes. I-195, running west to east from Trenton to Belmar, is considered the unofficial dividing line, between north and south Jersey.

North and south Jerseyans root for different football teams, different baseball teams, different basketball teams, and have different accents.

In south Jersey, most people who live there had roots in the Philadelphia area. South Jerseyans receive their TV programming and newspapers from Philadelphia and tend to be slower paced with food tastes and food descriptions largely influenced by Philadelphia.

People who live in the more crowded north Jersey are influenced by NYC events and traditions and either have roots in New York or commute to New York to work. North Jerseyans receive their TV programming and newspapers from NYC and tend to be faster paced, with food tastes and food descriptions largely influenced by New York City.

Where did the Italian sandwich come from?

Most of the early twentieth century Italian food in the United States came from the southern Italian immigrants who arrived during the great wave of immigration in the United States from the late 1800's to the early 1900's. Most of these immigrants settled into the large north east cities of New York City, Boston, and Philadelphia.

Many Italians became fishermen, shoemakers, waiters, fruit and food peddlers, and tradesmen, though most were unskilled laborers working in mines, construction jobs, building roads, and as longshoreman on the waterfront.

The southern Italian immigrants from the Naples, Italy region (Neapolitan) brought with them the Italian sandwich, made with baked crusted bread with pointed ends stuffed with cured meats and cheese. Entrepreneurial immigrants seized on the opportunity to peddle the sandwich to the Italian immigrant workers on the docks at the waterfront, and to the laborers at construction sites.

Later on, this tasty sandwich became sought after by Americans and other ethnic groups and they began to include additional varieties of meat, vegetables and cheese. It wasn't until the end of World War II that the Italian sandwich caught on outside the Italian-American community and began to achieve widespread popularity. At that time, the typical Italian sandwich was made with 12" long by 3" wide baked crusted bread with pointed ends, provolone cheese, Italian hard salami, lettuce, tomatoes, oil and vinegar, oregano, salt, and pepper.

How did the Italian sandwich in New Jersey take on the names of Hoagie, Hero, and Sub?

The Origin of the Hoagie

The Hoagie originated in the Philadelphia area. The term is now used in regions such as Scranton, Pittsburgh, southern New Jersey, Delaware, and southern Ohio.

Legend has it that an area of Philadelphia known as Hog Island, a shipyard during World War I, had many Italian immigrant workers who would take large Italian sandwiches made with cured meats, spices, oil, tomatoes, onions, and peppers for their lunches. Because of the location of the shipyard, the workers were nicknamed "hoggies", and at some point the sandwiches they ate adopted the name "Hoggie".

After World War II, the "Hoggie" became the "Hoagie" and quickly caught on outside the Italian community and soon achieved the status as the favored sandwich in Philadelphia. South Philly neighborhood "mom and pop" delis began offering the Hoagie as the featured sandwich and Wawa Food Markets began selling Hoagies in the late 1970s. Philadelphians who began the migration to south Jersey in the 50's, retained the name Hoagie for the popular Italian sandwich. Former Philadelphia mayor Ed Rendell declared the hoagie the "Official Sandwich of Philadelphia".

The Origin of the Hero

* The Hero originated in New York City. The term is now used in downstate New York and north Jersey.

The name "Hero" is credited to NY Herald Tribune Food writer Clementine Paddleford who wrote in the 1930's that you needed to be a hero to eat the giant sized Italian sandwich.

Legend has it that in 1905, James Manganaro, who came from Italy to New York to join his cousin in the deli business was responsible for popularizing the Italian sandwich in NYC where he sold the king sized Italian sandwich that later caught on and became the Hero.

The Origin of the Sub

The origin of the name submarine sandwich or "Sub" is widely disputed, with stories of its origin taking place in Boston, MA, Groton, CT and Patterson, NJ. Today the term is used throughout New Jersey and New England, and has spread across the United States by the many chain restaurants like Subway, Quiznos, Blimpies, and Jersey Mikes Subs.

One legend credits it being originated at a restaurant in Scollay Square in Boston, MA at the beginning of World War II, and whose customers were large numbers of navy servicemen stationed at the Charlestown Navy Yard who coined the name sub after the hull of the submarine.

Another story places the naming of the sub sandwich during World War II when the naval submarine base in Groton, CT ordered 500 Italian sandwiches a day from Capaldo's Italian deli in New London, CT and the employees of the deli began to refer to the sandwich as the "Sub".

The other legend has the earliest date in 1910, when the sub was named by Dominic Conti owner of Dominic Conti's Grocery Store on Mill Street in Patterson, NJ who observed the similarity of shape with his crusted, pointed end bread sandwich and a local exhibit of the first experimental submarine and began selling the sandwich as the "sub".

The Correct Name of Italian Sandwich in New Jersey is the Sub

The appropriate name for the Italian sandwich in New Jersey is the Sub. Although the location of the origin of the name "Sub" is widely disputed, one of the three popular legends has it that the name "sub" was coined in Patterson, NJ. The Jersey legend also has 1910 as the earliest date of all the legends. Hoagie and Hero clearly have their origins in Philadelphia and New York City.

Sack O' Subs, with four sub shops in south Jersey, in Absecon, Brigantine, Ocean City, and Ventnor, has it right when they say that in New Jersey the correct name is the Sub. In south Jersey where many other sandwich shops sell "Hoagies", if you come into their sub shop and ask for a hoagie, they will jokingly remind you that you have crossed over the bridge and you are now in Jersey and it's called a "Sub".

Frank Dalotto is a freelance writer and travel consultant and is the owner and editor of New Jersey Guide of Leisure and a travel consultant for Leisure Travel Mart.
He is a member of ASTA (American Association of Travel Agents) and CLIA (Cruise Line International Association).

His academic credentials are:
MBA, Pace University
BSEE, University of Missouri

SUNDAY SAUCE

AMERICA'S FAVORITE ITALIAN COOKBOOK

BESTSELLER 

# 1 on Amazon for 2 YERAS - ITALIAN COOKBOOKS

AMAZON.com

21st Century Music SUCKS

21st CENTURY MUSIC SUCKS !!!!!

The GRAMMYS SUCK !!!   BECAUSE 21st CENTURY MUSIC SUCKS !!! 

WHY HAVE The GRAMMY AWARDS WHEN MOST PRESENT DAY MUSIC SUCKS ???

"The GRAMMYS SUCK" !!!!

WHY ???

BECAUSE PRESENT DAY MUSIC SUCKS !!!!

NOBODY MAKES GOOD MUSIC ANYMORE !!!

So-CALLed MUSic of the 21st CENTUT SUCKS

"WHAT The HELL HAPPENED to MUSIC" ???

"IT SUCKS" !!!

MOST of these so-called Musical Artist would be working at McDONALDS

if they were around in the 60s 70s & even 1980s when Musicians used

 to Make GREAT MUSIC

"NOT LIKE The SHIT They MAKE THeSE DAYs"

"I just don't Get IT"

CAN SOMEBODY EXPLAIN ?

PLEASE ?

Daniel 

Best Italian Cookbooks by Bellino Travel Italy

 

SINATRA SAUCE

aka "The SINATRA COOKBOOK

AMAZON.com

ITALIAN COOKBOOK - Daniel Bellino Zwicke

Daniel Bellino-Zwicke (often credited as Daniel Bellino) has authored numerous Italian cookbooks, including bestsellers such as 

Sunday Sauce

, 

The Feast of The 7 Fish

, and 

Grandma Bellino's Italian Cookbook

. 

Author - Daniel Bellino Zwicke

Author's Page 

POPULAR ITALIAN COOKBOOKS

SUNDAY SAUCE

• This book focuses on the cherished tradition of the Italian-American Sunday meal, featuring recipes for dishes like braciole, meatloaf, and various pasta sauces.
• According to Amazon, it has been a #1 bestseller in the Italian cookbooks category.
• 
  

SUNDAY SAUCE

AMAZON.com

NONNA BELLINO'S COOKBOOK

Grandma Bellino's Italian Cookbook: Recipes From My Sicilian Grandmother

• A collection of recipes mostly from Bellino's Sicilian grandmother, Giuseppina Bellino, it includes both popular Italian dishes like spaghetti & meatballs and unique Sicilian ones such as Timballo di Aneletti.
• This book also incorporates personal stories about Sicilian immigrant families in America.

NONNA BELLINO'S COOKBOOK

aka GRANDMA BELLINO'S ITALIAN COOKBOOK

AMAZON.com

SINATRA SAUCE

aka The SINATRA COOKBOOK

• Sinatra Sauce: Music Meatballs & Merriment by Daniel Bellino Zwicke
  • This is a recent (2024 edition) non-fiction book that provides recipes for classic Italian-American dishes that were central to Frank Sinatra's life and palate, including his mother Dolly Sinatra's tomato sauce, spaghetti and meatballs, and eggplant parmigiana.
  • The book blends recipes with stories and anecdotes about Sinatra's dining experiences at famous spots like Patsy's in Manhattan, capturing the essence of his "lust for life" and love for entertaining.
  • It is widely available for purchase online.
• Rare Frank Sinatra Sauce Recipe Collection Cookbook Gourmet Italian
• This is a more scarce, collectible 36-page book from 1991 that features a collection of Frank Sinatra's favorite gourmet Italian recipes.
• Its primary appeal is likely to collectors or devoted Sinatra fans, as it is an older, unused item that can be difficult to find elsewhere.
• It can be found for sale from specific merchants online, 
• such as AMAZON
• 
  

The SINATRA COOKBOOK - "SINATRA SAUCE"

AMAZON.com

SEGRETO ITALIANO

Segreto Italiano: Secret Italian Recipes & Favorite Dishes

• This title includes a wide array of recipes such as spaghetti & meatballs, lasagna, manicotti, and more, alongside stories of Italian food culture.
• 
  

SEGRETO ITALIANO 

AMAZON.com

The RAGU BOLOGNESE COOKBOOK

The Ragu Bolognese Cookbook

• Focusing specifically on the classic ragù bolognese recipe and other related dishes, it shares the secret recipe and more of America's favorite Italian dishes.

The RAGU BOLOGNESE COOKBOOK

For "The WORLD'S BEST PASTA BOLOGNESE"

AMAZON.com

POSITANO The AMALFI COAST - TRAVEL GUIDE - COOKBOOK

Daniel Bellino Zwicke

Positano The Amalfi Coast Cookbook

Positano The Amalfi Coast Cookbook: Travel Guide by Daniel Bellino Zwicke is a unique book that combines recipes, stories, and travel information for the Amalfi Coast, Positano, and Naples. Published in 2021, it features regional dishes like Insalata di Polpo and Spaghetti Vongole, along with historical anecdotes and practical travel advice, though it notably lacks photos, directing readers to a companion website for images. 

Website - Positano-Amalfi-Coast.com

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

Daniel Bellino Zwicke

AMAZON.com

Paris Hilton

PARIS HILTON

Eating a BURGER !!!

ME and My iPhone

It Does Everything !!!!

You gotta Just LOVE it! 

My MUSIC, Pictures, News

  It's got a Camera, makes VIDEOS 

... Another SEX TAPE? Ha Ha !

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Bellino on Carbonara

 

SPAGHETTI CARBONARA

alla BELLINO

Daniel Bellino-Zwicke, a New York-based Italian cookbook author and restaurant professional, often features 

Pasta alla Carbonara as a quintessential Roman dish in his writing and social media. He is well-known for his focus on Italian-American traditions and authentic Italian regional recipes.

Carbonara & Bellino 

The Recipe Context: Bellino highlights Carbonara as a classic Roman pasta dish, typically using ingredients like guanciale (pork cheek), pecorino Romano, eggs, and black pepper.

• Literary Presence: He frequently references the dish in his book Sunday Sauce: When Italian-Americans Cook, which blends recipes with stories of the Italian-American table.
• Culinary Philosophy: As the creator of America's first Venetian wine bar, Bacaro, and a long-time chef, his approach emphasizes high-quality ingredients and simplicity, often sharing videos and tips on avoiding common mistakes like adding cream.
• Social Presence: He maintains an active presence on Instagram (@cooking.italian_recipesz) and his blog, Cooking Italian, where he shares demonstrations and reels of authentic carbonara preparation.

Chef / Author DANIEL BELLINO ZWICKE

 

Making Another BOLOGNESE

"The WORLD'S BEST RAGU BOLOGNESE"

RECIPE

"MANGIA ITALIANO"

RECIPES & STORIES

Of ITALIAN FOOD

Featuring  - ROMAN PASTA DISHES

AMATRICIAN - CARBONARA - ZOZONNA

CACIO PEPE & More ....

Daniel Bellino Zwicke

AMAZON.com

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