Daniel Bellino New York Italian Instagram Page

 

• Bellino is also the author of several Italian cookbooks, including "Sunday Sauce: When Italian-Americans Cook," "Sinatra Sauce," and "Grandma Bellino's Italian Cookbook". He features excerpts and recipes from his books on his social media.
• Through his Instagram posts, Daniel Bellino offers a glimpse into the vibrant Italian-American culture of New York City, sharing stories and memories of the food, people, and traditions that make the city feel like home to many.

I told the World about Pacino Pasta

 

AL PACINO Eating PASTA

AL'S FAVORITE PASTA

Al Pacino is a big fan of a pasta dish called spaghetti aglio e olio. It’s a Neapolitan dish that features spaghetti noodles, good olive oil, lots of garlic and red pepper flakes for a spicy kick. It goes without saying the pasta dish and the Scarface star have been linked together a lot in recent history. 

Al Pacino’s love of spaghetti aglio e olio also came up in Daniel Bellino Zwicke’s Positano The Amalfi Coast - Travel Guide - Cookbook.

 “When I was the wine director at Barbetta Ristorante in New York City, whenever Al came into the restaurant, he would often ask if we could make him a plate as it wasn’t on the menu,” Zwicke wrote. “Al literally made us an offer we couldn’t refuse, naturally we didn’t, and we always gave Mr. Pacino a plate of his beloved spaghetti aglio olio, just the way he liked it. You’re welcome Al.”

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Yes, it was Italian Cookbook author Daniel Bellino Z, an Italian-New Yorker like Pacino who first let it out of the bag that Al Loved Spaghetti with Garlic & Oil. It was with Bellino's publication of his book Sunday Sauce in 2014, where the author first writes about Pacino's love of this pasta, which no one had known about before the publication of Bellino's Sunday Sauce. Daniel knew Al Pacino's love for Spaghetti Aglio Olio, as whenever Al Pacino would come to the restaurant where Bellino was the Wine Director, Pacino would always ask him if he could get a plate of Spaghetti with Garlic & Oil, as it was not on the menu. The restaurant in question was Barbetta on West 46th Street in New York. of course Bellino  said "Yes." Daniel went into the kitchen and told the cooks, who naturally made the dish, which Daniel brought out to Mr. Pacino, and he was always quite pleased.

..... The above paragraph is from PARADE MAGAZINE  April, 2025 

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When writing his book Sunday Sauce, Bellino figured it would be a great recipe and story to add to his book. All Italian-Americans love the dish, including Al Pacino, so Daniel wrote up his recipe, and told the story of Al eating at Barbetta, and always asking for the dish. And yes, everyone loves the story, and the recipe for Spaghetti alla Pacino, which Daniel named after the great Italian-American actor from the Bronx, New York.

In April 2025 Parade Magazine published the story of New York writer Daniel Bellino-Zwcike writing this story about bring Al Pacino his favorite pasta, putting the recipe for Pacino Pasta, and the story about Pacino eating it at Barbetta Ristorante, in his book Sunday Sauce. Once Parade Magazine published the story about Bellino & Pacino, the story spread like wildfire, and now hold the world knows Al Pacino's favorite pasta. - Spaghetti with Garlic & Oil (Aglio e Olio).

The rest is history.

PS ... Bellino also put the rescipe in his latest book - POSITANO The AMALFI COAST - Travel Guide - Cookbook.

This book is also available on Amazon.com

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com 

Daniel Bellino Zwicke

Ronzoni New York Italian Pasta

RONZONI

MEZZE RIGATONI

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"Ronzoni Sono Buoni," if you are Italian and grew up in the New York area in the great decades of the 1960's and or 70s you know the slogan. We Italians do love our pasta, we're weened on it! Pasta is the main staple of our diet. Many are fanatical about and love it so, they insist on having it several times a week. I'm one. Pasta, can be covered in a wide variety of sauces,  in some soups like; Pasta Fagoli (Pasta Fazool), in Minestrone's, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit of butter and Parmigiano when we were just toddlers  and every so often I have to pick up a box of Ronzoni Pastina, as I love and crave it still, and of late as with many my age, you start craving things you loved as a child, thus my stints with PASTINA ."Ronzoni Sono Buoni," it means, Ronzoni is So Good, and that it is. This brand of  Pasta, born in New York City at the turn of the 20th Century has been a mainstay of not only Italian-Americans of the East Coast but, for all. For years before the surge of many a imported pasta product in the U.S., Ronzoni, was not the only game in town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni dominated the market and though I don't have stats, I would wage to say that 85 to 90 % of all commercial pasta sold in the New York, New Jersey, and Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other Ronzoni pastas I ate over the years, starting with Pastina as a toddler  and moving to Spaghetti with Tomato Sauce or Meatballs, Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back memories of my mother who loved them. We had them often, along with Lasagna made with Ronzoni Lasagana. You don't see Stuffed Shells around that much any more, they used to be on many a restaurant and even more home menus. There popularity has waned, but every once and a while I'll pick up a box of Ronzoni large shells, just for the purpose of bringing back those memories of mom making them and me loving them as  a child. I'll make a batch of tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and Parmigiano, bake them in tomato sauce, and "Voila" Stuffed Shells of days gone by. I do the same with a Pastina as I still love the dish so, dressed with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid again!” Yum, delicious little pleasure you can whip up in minutes and bring back visions of your youth. All with some butter, Parmigiano and a box of Ronzoni Pastina. That's Ronzoni, every bit a part of my life and youth as a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning Cartoons, and all the favorites of my youth, 

Ronzon Sono Buoni

“Ronzoni it's so good!”

... Daniel Bellino Z .....

SPAGHETTI

RONZONI - HISTORICAL TIME LINE

1915: Ronzoni officially begins business as a private family-owned company

1984: Ronzoni is sold to General Foods

1990: General Foods sells Ronzoni to Hershey Pasta Group

1999: General Foods sells to a group of investors led by the New York firm Joesph Littlejohn and Levy. The new company took the name New World Pasta

2006: The Ebro Puleva Group acquires New World Pasta, which included the Ronzoni brand

2016: The Ebro Puleva Group merges with Ebro Foods

2021: 8th Avenue Food & Provisions (formerly Dakota Growers Pasta Company) acquires Ronzoni and a dry pasta manufacturing facility in Virginia. The Virginia facility is the company’s third manufacturing location; the previous two were in North Dakota and Minnesota.

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SEGRETO ITALIANO

SECRET ITALIAN RECIPES

SALSA SEGRETO

FAMOUS PASTA SAUCE

RECCIPE of GINO'S NEW YORK

AMAZON.com

RONZONI MACARONI COMPANY

LONG ISLAND CITY, QUEENS NEW YORK

1918

RONZONI FACTS 

From an Article in the New York Times 1974

I'm sure these facts are no longer true, as many Americans now buy a lot more imported Italian pasta then they did back in 1974. In the 1950's, 60's 70's  and even into the 1980's  Ronzoni dominated the past market, not only in New York, but for the entire country. 

1  -   New York is the largest market for pasta in America, accounting for 20% of all pasta sales in

         America, comes from New York.

2  -   Ronzoni sells more than 40% of all pasta sold in New York.

3  -   Ronzoni's sales were more than $40 Million dollars in 1973.

RONZONI PASTINA

"NO MORE" !

SAD NEWS

The Ronzoni Macaroni Company is discontinuing Pastina, due to low sales. "What" ? Yes folks, it's true.  After 107 of being one of Italian-America's favorite pastas, and the one maccheroni products is always the first one we eat, as Italian mothers feed their little babies Ronzoni Pastina, dressed in a little butter as one of the first solid foods their baby will eat, thus one of Italian-America's most time honored traditions. We all Love our pastina. But no more. Not Ronzoni Pastina anyway. Yes, a sad day for us Italians. We will have to find another brand of pastina, even though Ronzoni's is our most beloved, it will be no more.

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

AMAZON.com

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Richman does Red Sauce

 

RICHMAN DOES "RED SAUCE"

Old School Italian Restaurants - New York City

 

CARBONE

NY NY

Formerly "ROCCO'S" Established 1922

CARBONE Opened in 2013

FINE ART PRINTS - Click Here

Art Copyright - Bellino 2022

JOHN'S of 12th STREET

SINCE 1908

The EAST VILLAGE

NY NY

Copyright - Bellino 2025

John's of 12th Street, is one of New York's oldest and best Old School Red Sauce Joints, 

left in New York. The restaurant is known for its Old World Charm, still having its original 1908 decor. John's was opened in 1908 by John Pucciatti.

John's serves all the classic Old School Italian Cuisine you'd expect, like; Bake Clams Oreganata, Clams Posillipo, Speeding all Romano. Chicken and Veal Parm, Spaghetti with Clam Sauce, Lasagna, Manicotti, Spaghetti & Meatballs, and one of the best plates of Spaghetti Carbonara in town.

MONTE'S TRATTORIA

SINCE 1918

GREENWICH VILLAGE, NY

Since 1918, this classic spot  has been feeding Villagers abundant servings of minestrone, bread-crumbed Baked Artichokes, Manicotti, Veal & Chicken Parm, Spaghetti with Clam Sauce, Housemade Ravioli, Lasagna, Spaghetti & Meatballs and more. And they say Chef Pietro's TiraMiSu is the Best in Town. 

Monte's has been owned by just 3 Italian Families in its 107 History. It is a lively welcoming place, filled with local regulars, as well as regulars from around the country. People from around the world love Monte's too. Try it's one of just over a handful of Old School Italian Restaurants left in New York, and it's well worth the trip.

RAO'S

SINCE 1896

EAST HARLEM, NEW YORK

Copyright - Bellino 2025

"Rao's" was founded in 1896, starting out as a Saloon up in East Harlem. It is still owned by the founding family, operating for 4 generations, with Frank Pelligrino Jr. as the current owner.

Rao's specialises in classic Southern Italian Cuisine, including: Bake Clams, Roast Peppers, Spaghetti & Meatballs, Linguine with Clams, Veal Parmigiana, and Rao's Famous "Lemon Chicken," a must have.

The food, ambiance, and decor at Rao's is classic "Old School Italian," of which we have already mentioned, there are barely a handful of these wonderful old Italian Restaurants left (only 8).

And there's one problem with Rao's? You can't get in. If you don't already know, it is "almost Impossible" to get a table at Rao's. Why. Cause Frankie says, "No" !!! Why is that? The tables at Rao's are all owned by people, who have owned table reservations for 4o years or more, like long time regulars, Steve Witkoff, and Bo Dietel, the famed NYPD Detective of East Harlan, New York.

Diesel and Witfoff and the other "Lucky Ones" one their table reservations, which were given to them for the loyalty (as regular customers) by the late Frank Pelligrino Sr., aka "Frankie No." The people who own any particular night are either there eating at "Their Table," or if they can't make it, they either sell their table for the night or give it to friends, which might include a slew of celebrities. Table holders also, don't their tables, for any particular night to various charities.

Yes, it's just about impossible to get a table at Rao's, but you can go and have a drink or. two at the bar. And though highly unlikely, if you ask, and wait around, you might get lucky, and get a table, and sit down and eat. "Good Luck."

BAMONTE'S

SINCE 1900

BROOKLYN, NEW YORK

EMILIO'S BALLATO

SINCE 1956

E. HOUSTON STREET

NEW YORK, NY

Copyright - Bellino 2025

GARGIULO'S

CONEY ISLAND

BROOKLYN, NEW YORK 

Gargiulo’s Restaurant began in Coney Island in 1907, as a small family owned business located on Mermaid Avenue by the Gargiulo Family. It was the beginning of something that no one could have imagined.Throughout the 30’s, 40’s and 50’s, Gargiulo’s Grand Ballroom was the host of many weddings and other social functions. Patrons enjoyed making memories with good friends and great food.

The Russo Brothers began their foray into the hospitality industry in the early 1960’s, opening a 16 seat pizzeria on Nostrand Avenue. Da Luigi, an 80 seat venue, was their next location, which was very popular from its opening featuring their family recipes from Sorrento, Italy. As their sights were always set higher, the brothers looked for the next opportunity to expand their business.

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

BARBETTA

SINCE 1906

West 46th Street NY NY

Barbetta, established in 1906, is an iconic Italian restaurant in the heart of the Theatre District. Specializing in Piemonte Cuisine featuring the classics such as House-made Agnolotti, Risotto with White Truffle, and Blue a Barolo (Beef Braised in Barolo wine). 

With more than 1,700 selections of predominantly Italian wines, as well as carefully curated American offerings, our extensive wine list has been honored with the Wine Spectator Award of Excellence. The landmark brownstone features an elegant dining room, expansive garden patio and upper level private dining rooms suited for gatherings large and small. 

Barbetta is open for Lunch on Wednesday and Saturday and Dinner Tuesday through Saturday. Prix Fixe lunch and Pre-Theatre Dinner menus are available.

PATSY'S RESTAURANT

"FRANK SINATRA'S FAVORITE"

West 56th Street NEW YORK NY

SINCE 1944

SINATRA SAUCE

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

by Daniel Bellino Z

AMAZON.com

Bar Cichetti First Venetian Wine Bar USA

 

BAR CIHETTI

Daniel Bellino Zwicke is widely recognized as the 

creator of Bar Cichetti, known as "America's First Venetian Wine Bar". It was established in 1998 by Zwicke and Tom Taraci. He served as the chef, wine director, and managing partner. Bar Cichetti aimed to recreate the experience of Venetian bacari (wine bars) in New York City, specializing in Venetian food and Italian wine. Reviews from the time noted its cozy atmosphere and delicious food, with highlights like the spaghetti carbonara and cocktails. 

It's important to note that while Bar Cichetti was a significant part of Bellino Zwicke's career, it is no longer open under his operation. There's a restaurant in New York City currently operating as "Bar Cicchetti by Fabio Viviani" in Chelsea. This is a different establishment and should not be confused with Daniel Bellino Zwicke's original Bar Cichetti. 

The BELLINO'S

At BAR CICHETTI

UNCLE TONY, MYSELF, COUSIN TONY, AUNT FRAN

Aunt Wanda, Debbie, AUNT HELEN, Dan

Daniel & CAMERON DIAZ

SOME PICTURES at BAR CICHETTI

MICAHEL STIP & R.E.M.

CHEF DANIEL & His KITCHEN CREW

BAR CICHETTI

DANIEL & FRIENDS

DANIEL, RAOUL, LISA, MATT DILLON, ABBIE

JOHN LURIE & GLENN O'BRIEN

With OLD PAL MATT DILLON

SINATRA SAUCE

The COOKBOOK

AMAZON.com

Author Daniel Bellino Z

Daniel Bellino Zwicke

 

 Daniel Bellino-Zwicke, often known as Daniel Bellino, is a New York-based cookbook author, particularly known for his Italian cookbooks. He is also recognized as a prominent figure in New York's Italian wine scene. 

Bellino has authored several best-selling cookbooks, including La Tavola, The Feast of the Seven Fishes, Got Any Kahlua?, Sunday Sauce, and Segreto Italiano/Secret Italian Recipes & Favorite Dishes. He is currently working on books about Chianti and other Italian and American cookbooks. 

Bellino has a strong connection to Italy, particularly the Amalfi Coast, and often spends time there, staying in locations like Capri, Minori (on a lemon farm), and Salerno. He enjoys exploring the region, visiting local businesses, and sharing his experiences through his writing and social media. In Salerno, he particularly mentions staying at the Hotel Plaza and enjoying the local cuisine and wine. He also mentions family in Salerno, like his cousin Memo who has a Mozzarella factory in Salerno. These places have all been written about by Daniel, in his book Positano The Amalfi Coast - Travel Guide - Cookbook, Available on Amazon.

Bellino's work often reflects his passion for Italian culture, food, and travel, with many of his books and blog posts focusing on his experiences in Italy. He frequently shares photos and stories from his travels, particularly from the Amalfi Coast, showcasing his love for the region's food, scenery, and people. 

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com