BELLINO and PACINO - PASTA

 

AL PACINO

PACINO PASTA

Spaghetti Aglio e Olio is famously known as Al Pacino's absolute favorite pasta dish. 

This classic, minimalist Neapolitan "peasant food" relies on simple pantry staples. The actor's connection to the meal runs deep; food writer Daniel Bellino Zwicke noted in his book, SUNDAY SAUCE that whenever Pacino dined at Manhattan's Barbetta Ristorante, he would always request this specific off-menu preparation. The affinity is so well known that New York restaurant chain Serafina permanently honors him with an official menu item called Spaghetti Aglio & Olio "Al Pacino". 

The Authentic "Al Pacino" Recipe

While traditional Aglio e Olio focuses strictly on garlic and olive oil, Pacino’s preferred authentic variation includes savory, umami-rich anchovies. 

Ingredients

• 1 pound imported Italian Spaghetti
• ¼ cup high-quality extra virgin olive oil
• 6 cloves garlic, peeled and minced
• 6 anchovy fillets, minced fine
• ½ tsp red pepper flakes (adjust for heat)
• ¼ cup fresh Italian parsley, finely chopped
• Reserved pasta water (critical for emulsifying the sauce)

Step-by-Step Instructions

1. Boil the Pasta: Bring 4 quarts of heavily salted water to a boil. Add the spaghetti and cook until it is decidedly al dente (test it 2 minutes before the package directions suggest).
2. Build the Flavor Base: In a large frying pan over medium heat, cook the olive oil and minced anchovies together for 2 minutes.
3. Toast the Aromatics: Add the minced garlic to the pan, cooking for another 2 minutes. Stir in the red pepper flakes and drop the heat to low, letting the mixture infuse until the garlic barely begins to turn golden brown. Turn off the heat. 
4. Reserve and Drain: Before draining the pasta into a colander, scoop out roughly 4 tablespoons of the starchy pasta water. 
5. Emulsify: Put the drained spaghetti back into its cooking pot. Pour the garlic, anchovy, and oil mixture over it along with the reserved starchy water and half of your parsley. Stir and toss vigorously off the flame. The starch from the water will marry with the oil, transforming it into a glossy, velvety sauce that clings to the noodles.
6. Garnish and Serve: Plate the pasta immediately and top with the remaining fresh parsley.

SUNDAY SAUCE

AMERICA'S FAVORITE

ITALIAN COOKBOOK

AMAZON.com

DANIEL BELLINO ZWICKE (L)

With FLORIN & "JOHNNY BLUE EYES"

RISTORANTE BARBETTA

NEW YORK NY

Clemenza Godfather Sunday Sauce with Meatballs

 

CLEMENZA Teaches MICHAEL How to Make SUNDAY SAUCE

Richard Castellano as Peter Clemenza and Al Pacino as Michael Corleone

In FRANCIS FORD COPPOLA'S The GODFATHER

Novel by MARIO PUZO

SUNDAY SAUCE

by Daniel Bellino "Z"

"Come here kid, lem-me show you something. You never know when you're gonna have to cook for 20 guys some day." Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola's The Godfather. It's one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making "Gravy" aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza's Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio's Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. 

Cook Sinatra's Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE "When Italian-Americans Eat".Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza's Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke's Best Selling Cookbook (2 Years Amazon Kindle) 

SUNDAY SAUCE includes ; Frank Sinatra Sunday Sauce, Dolly Sinatra's Spaghetti Meatballs, Joe DiMaggio 's mom's Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese's GOODFELLAS - starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). 

SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

AVAILABLE on AMAZON.com

WATCH The VIDEO

CLEMENZA (Richard Castellano) Teaches MICHAEL (Al Pacino)

HOW to MAKE SUNDAY SAUCE

RECIPE

SUNDAY SAUCE

alla CLEMENZA

LEARN HOW to MAKE IT

AMAZON.com

SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

ITALIAN-AMERICAN GRAVY

PASTA - MEATBALLS and Much More

AMAZON.com

CLEMENZA MAKES SAUCE

CELEMENZA'S 

GODFATHER SUNDAY SAUCE

TEE SHIRT on Etsy

FLIGHTS & HOTELS

WORLDWIDE

FLY with EXPEDIA

EXPEDIA.com 

The POPE of GREENWICH VILLAGE

MICKEY ROURKE & ERIC ROBERTS

TEE SHIRT on Etsy

Gabagool

TONY SOPRANO

Says  "FUCK YOU"

Gabagool !!!

 Mob Guy # 1: “Hey Paulie, I got some Gabagool !!!  Paulie : “Hey you STUPID JERK !”

"GABAGOOL" !!!

This is part of a scene in Francis Ford Coppola’s famed Italian-American mob-movie The Godfather. The scene is during Connie Corleone’s Wedding to Carlo. Paulie and Mob Guy-1 are assigned by Sonny to be guarding the outside of the Corleone Compound from any unwanted intruders (FBI, rival gangs, anybody). Mob Guy # 1 got a couple of Gabagool Sandwiches from one of the cooks preparing the Wedding Banquet for Connie and Don Corleone’s guests at Connie’s Wedding. Paulie and Guy # 1 can’t eat with the guest, but they are hungry. “Hey they’re Italian-American!” And Gabagool will definitely fit the bill. Gabagool, aka Gabagul, or similar, is an Italian Salumi pork-product made from the neck-meat of a pig. There are several variations of the name, including; Capicola (most common), Ham Capicola, Coppa, Capocollo, and Capicollo. “Gabagool” is slang for Capicola? It is not “slang” but Neapolitan dialect that many Italian-Americans use for Capicola, including Tony Sopranos and those real-life guys who don Big Pinky Rings. A Gabagool Sandwich So you wanna make a Gabagool. The preferred sandwich is on Italian Bread or a hero-roll from a great Bread Baker like, Parisi Bakers in New York’s Little Italy. Then you gotta get the Gabagool! You get yourself top-quality Capicola from your favorite Pork Store, Satriale’s if you’re in North Jersey, at Di Palo’s in Little Italy, or Faicco’s if you’re downtown New York and Greenwich Village or at their Brooklyn outpost. You’re gonna want Provolone or Mozz, I prefer Provolone. Get some peppers, Hot Cherry Peppers like Tony, Paulie, and Silvio, or as others like myself, with Roast Sweet Peppers. That’s all you need. To make a Gabagool Sub, you need a good sub roll or crusty Italian-Bread, and Gabagool (Capicola) of course, thin sliced Provolone, and either, Genoa Salami, Mortadella, Prosciutto (Proshoot), or Sopressata if you like. Put the Gabagool, Provolone and any other if any Salumi product on the bottom half of your bread, top with shredded Iceberg Lettuce, add a slice of ripe Tomato, then thin sliced Red Onion, and sprinkle on Salt, Black Pepper, Oregano, Olive Oil, and Red Wine Vinegar and “you’re set!” Set if you don’t want it “Hot.” If you do? Then again, get yourself some Hot Italian Cherry Peppers and throw them. That’s a Gabagool Sub.    If you want just a Gabagool and not a Sub, get a nice smaller roll, some roast red sweet peppers (or Hot), the Capicola, and sliced Provolone. Pile everything on between the bread, and Voila, you’ve got a Gabagool, just like Tony.  Excerpted From SUNDAY SAUCE  by Daniel Bellino Zwicke ...  Available on AMAZON.com   PS … For a great Gabagool Sandwich in New York, go to either Parisi’s Italian Deli in Little Italy, or Faicco’s Italian Specialties (Pork Store) on Bleecker Street in Greenwich Village, for the best Italian Sandwiches on God’s Good Earth! 

The LATE GREAT James GANDOLFINI

aka TONY SOPRANO

R.I.P.

GABAGOOL SANDWICH

                                         

                                                      Parisi Deli Bakery"GET a GABAGOOL"

                                                           

 GET A GABAGOOL !!!   

Learn How to Make a GABAGOOL

in SUNDAY SAUCE

by Daniel Bellino-Zwicke 

SUNDAY SAUCE

LEARN HOW To Make SUNDAY SAUCE 

alla CLEMENZA

and SUNDAY GRAVY alla SINATRA

AMAZON.com 

SATRIAL'S PORK STORE

"TONY SOPRANO"S FAVORITE"

TOTE BAG on Etsy

The SOPRANOS

"I LOVE GABAGOOL"

TEE SHIRT on Etsy

FAVORITE ITALIAN FOODS

And SECRET RECIPES

AMAZON.com

.

Nonna Bellino italian Cookbook

 

NONNA BELLINO'S COOKBOOK

GRANDMA BELLINO'S COOKBOOK

aka NONNA BELLINO'S COOKBOOK

DANIEL BELLINO Z

AMAZON.com

GRANDMA BELLINO'S COOKBOOK

aka NONNA BELLINO'S COOKBOOK

Grandma Bellino's Italian Cookbook - "Recipes from My Sicilian Nonna"is a bestselling cookbook written by Daniel Bellino-Zwicke. Published in 2015 by Broadway Fifth Press, the 302-page book centers on the treasured culinary heritage of the author’s maternal grandmother, Nonna Giuseppina Bellino. [1, 2, 3]

Content & Recipe Highlights

The book serves as both a recipe collection and a cultural narrative, weaving together traditional dishes with stories of Italian-American immigrant life and dinner table rituals. [1]

• The Core Focus: While the heart of the book features traditional Sicilian recipes, it also incorporates regional flavors from Campania (Neapolitan), Apulia, and Rome. [1]
• Beloved Classics: Features step-by-step instructions for popular staples like lasagna, authentic stuffed artichokes, Nonna's slow-cooked tomato sauce, rice balls (arancini), and spaghetti with meatballs. [1]
• Rare Regional Specialties: Includes lesser-known Sicilian gems such as Melanzane Beccafico (savory stuffed eggplant cubes), Maccheroni with Cauliflower, and Timballo di Anelletti. [1]
• Cultural Rituals: Features a dedicated chapter guiding readers on how to brew traditional espresso at home using the classic southern Italian Napoletana flip coffee pot.

Featured Recipes

While the book anchors itself deeply in Sicilian traditions, it also weaves in classic dishes from Campania (Neapolitan style), Apuglia, and Rome. [1]

• Beloved Classics: Lasagna, Grandma's slow-cooked tomato sauce, stuffed artichokes, arancini (rice balls), and spaghetti & meatballs.
• Rare Regional Specialties: Melanzane Beccafico (savory stuffed eggplant), maccheroni with cauliflower, and Timballo di Anelletti.
• Extras: A dedicated cultural chapter on how to properly brew home espresso using a traditional Italian Napoletana coffee pot. [1] 

Where to Buy

The book typically ranges from $15.09 to $18.30 across major online retailers: [1, 2]

• Amazon: Available in both paperback and Kindle formats.
• Barnes & Noble: Offered at standard retail pricing with optional premium member discounts.

SICILIAN-AMERICAN

Author DANIEL BELLINO Z

TEATRO GRECO

SIRACUSA, SICILY