Author Daniel Bellino Explains Sunday Sauce

 

SUNDAY SAUCE

aka "GRAVY

SUNDAY SAUCE "EXPLAINED"

by Daniell Bellino Zwicke

Of all the fine traditions of the Italian-American enclave in the United State, the Sunday afternoon ritual of making and eating a Sunday Sauce, a.k.a. “Gravy” is Italian-America’s most Time-Honored of all. Mamma, Grandma (Nonna) will make her celebrated “Sunday Sauce” and all is glorious. Sunday Sauce? What is it? Well, first off, Sunday Sauce, or as some call it, Gravy or simply “Sauce,” is without question thee number-1 undisputed “Supreme Dish” of our great Italian-American Cuisine and the Italian-American enclave as a whole. “It doesn’t get any better than a Sunday Sauce.” Ok, now, to be more specific for those who may not know about Sunday Sauce Gravy, there are a number of variations on the theme. Most Sunday Sauces are made with Italian Sausages, Braciole, and Meatballs. Some people make their versions with; Beef or Pork Neck, while others make their Gravy (Sunday Sauce) with just Sausage and Meatballs, like Pete Clemenza in The Godfather. The most popular version is with Sausages, Meatballs, and Braciole. Some may throw in Chicken Thighs or a Veal Shank into this mix. A Sunday Sauces can be made with any combination of these aforementioned meats. The meats are slowly simmered for several hours in a Sauce made with tomatoes, minced onions, and garlic. I generally like to make my Sunday Sauce Gravy with; Sausages, Meatballs, and Pork Ribs. Other times I’ll make it with Sausage, Meatballs, and Braciole.

An old tradition in some families is that mother or Grandma would start the Sauce early on a Sunday morning, get all the ingredients in the pot and start the Gravy simmering away for an hour or so on top of the stove. She’ll then let it slowly simmer for a couple hours while everyone goes to Church. When you get back home, the Sauce will be ready. “Ready to be devoured that is!”

Our family would usually start our Sunday meal with the most traditional Italian-American-Antipasto of roast peppers, Salami, Olives, Celery, and Provolone. After that, it’s on to the Main Event of Maccheroni and Sunday Sauce, a dish which is something so Blissfully and Pleasurably Sublime, that it is almost “Sinful.” Oh, yes it is.

When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a delightful frenzy of the “Most Blissful Feelings” of smelling, seeing, and consuming all the ingredients; the Sausages, Meatballs, Braciola, and the Gravy itself. This is the true meaning of Bliss. Yes a Sunday Sauce can and does have such effects on one’s mind, body, and soul. And, I do not want to sound prejudice, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce in all its form, far more than the female sex. True! Meatballs too! And Italian-American men and boys Love and hold oh-so-dear, their Meatballs, Sunday Sauce, Sausage & Peppers, and Meatball Parm Sandwiches as well.

The Sunday Sauce that my mother made, it was with; Meatballs and Beef Braciole. My memories are vivid watching my mother stuffing the Braciole with garlic, parsley, Pecorino Romano, and Pignoli Nuts, then tying the bundles with butchers cord to hold the Braciole together as they slowly simmered in the Gravy. Another fond memory was helping my mother roll and shape the Meatballs.

As for me, my Sunday Sauce can vary depending on my mood. One thing I Love to do when making my sauce is to add Pork Spareribs to the Gravy. “Gravy” by the way is what many people in the New York, New Jersey (Soprano Territory) area call Sunday Sauce, particularly in Brooklyn. Not many people make their Sunday Sauce with the Pork Ribs, but to me they are phenomenal, and anyone who tries them, they are immediately hooked. As I think back, none of the ladies in our family put Pork Spare Ribs into their Gravy. I guess I read or heard about some people doing it, and I believe it was about 14 years ago or so. That’s when I started adding the Ribs into my Sauce. I haven’t looked back ever since. I Love them, as does everyone whom I serve them to, and when I make my Sunday Gravy, these babies go fast. 

Whenever I make my sauce with Pork Ribs, my friends go nuts for them, and most are surprised, as they might never have had Ribs in a Sunday Sauce before. They didn’t know that you could use Pork Spareribs.

The ribs are traditional with some but not all. It is quite a shame for those who don’t add the ribs as they give the sauce a quite wonderful flavor, and the Ribs themselves, “Yumm.” The Ribs that simmer long and slow become quite tender, and they literally “Melt-in-Your-Mouth.”

Whenever I make the Sauce, and I’m dishing it out to friends and family, I always make sure that I have my fare share of the Ribs. Pork Ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty that they are without question Beyond-Belief-Tasty. These Sunday Sauce Ribs are, “Out-of-this-World.” Basta!

And what to serve with the Sunday Sauce you ask? Any short Maccheroni such as Rigatoni, Ziti, Cavatelli, or Gnocchi are best. 

The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a quite a beautiful thing, same as making a Mole in Mexico, or Cassoulet in France. They are all wonderful things of beauty and taste that delight mans every sensory perception of; sight, smell, taste, and feel. First, you probably smell the “Sauce’s” heady aroma wafting through the air. The smell is so intoxicating, it gets your juices flowing immediately. Once you smell it, you want it, and can’t wait to sink you teeth into it. Second you will see it in all its gloriousness. You will then eat it, whereupon you taste and feel and experience one of Italian-America’s greatest pleasures, the Sunday Sauce, Italian Meat Gravy. A Sunday Sauce (Gravy) takes time and effort to make. It is made and served with Love. All these great dishes bring together friends and family, and for Italian-Americans, Sunday Sauce Gravy is the King of all dishes.

If you utter the term Sunday Sauce to any number of millions of Italian-Americans, they will immediately start salivating at the simple mention of its name. The wheels start turning in their heads, with thoughts of how tasty it is, with its various components; the Meatballs, Sausages, Braciole, maybe Ribs, Beef or Pork Neck, or Pig Skin Braciole, as well as the Pasta, and the tomato Gravy itself. They think about sitting at the table with friends, family, and people they love. They’ll ponder the Antipasti, wondering what it might be; mixed Salumi, Baked Clams, Grilled Octopus, or Calamari? And with the meal, there will surely be wine, Italian Wine, which might be a good Chianti, or perhaps Montepulciano d’Abruzzo. With Uncle Frank and Uncle Tony, the wine was usually Carlo Rossi Paisano or Gallo Hearty Burgundy, two solid Italian-American Winemakers.

When thinking of a Sunday Sauce, you’ll think about the warmth in the air, of loved ones, of Sinatra, Dino, and the star of the show, the Sunday Sauce itself. “It’s a beautiful thing!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together with friends and family, soon, there’s nothing better one can possibly do. Sunday Sauce, it brings people together, in a most delightful way. And as the Big Boys would say, It’s a Beautiful Thing.

 

EXCERPTED From SUNDAY SAUCE “WHEN ITALIAN-AMERICANS COOK”

by Daniel Bellino Zwicke

SUNDAY SAUCE

by DANIEL BELLINO ZWICKE

The DEFINING BOOK on SUNDAY SAUCE

AMAZON.com 

 

Author DANIEL BELLINO

Making SAUCE at UNCLE TONY'S HOUSE

LODI, NEW JERSEY

2007

Big Dogs Italian Wine New York NY

BIG DOGS of ITALIAN WINE

In NEW YORK

SEBASTIANO ROSA (L) DANIEL BELLINO Z (M)

And GIOVANNI FOLNARI (R)

TRE BICCHIERI - NEW YORK

BIG DOGS of ITALIAN WINE in NEW YORK

Daniel Bellino-Zwicke (often known as Daniel Bellino "Z") is a prominent New York City-based Italian wine expert, cookbook author, and restaurant professional. The phrase "Big Dogs of Italian Wine" refers to a series of high-profile events and recurring features on his popular Bellino on VINO blog, where he documents exclusive tastings with Italy's most prestigious winemakers. [1, 2, 3, 4]

The "Big Dogs of Italian Wine" Context

• The Events: Bellino-Zwicke uses this title to chronicle gatherings in New York City and Italy featuring industry icons. Notable figures he has hosted or covered include Sebastiano Rosa (famed winemaker associated with Sassicaia), Marchese Lamberto Frescobaldi, and Giovanni Folonari of Nozzole. [1, 2, 3]
• Tre Bicchieri Ties: These gatherings frequently align with major international wine events in the city, such as the annual Tre Bicchieri New York grand tasting. [1, 2, 3]

About Daniel Bellino-Zwicke

• Restaurant Career: He has spent over 25 years in the New York culinary scene. He famously created Bar Cichetti—recognized as America's first traditional Venetian wine bar—and has worked at legendary establishments like Da Silvano and Monte’s Trattoria. [1, 2, 3]
• Bestselling Author: He has written numerous popular books blending regional recipes with New York Italian storytelling. His titles include Sunday Sauce: When Italian-Americans Cook, Sinatra Sauce, and The Feast of the 7 Fish. [1, 2]
• Digital Presence: He shares his love for old-school Italian-American culture, wine, and travel through his New York Italian Instagram account, which commands a massive following. 

BIG DOGS of ITALIAN WINE

NEW YORK

MARCHESE LAMBERTO FRESCOBALDI (L)

Author DANIEL BELLINO ZWICKE (M)

MARCHESE LEONARDO FRESOBALDI (R)

Author DANIEL BELLINO ZWICKE

With ITALO STUPINO of CASTELLO NEIVE

BARBARESCO

ANTONIO RALLO of DONNAFYGATA

With Author DANIEL BELLINO Z (R)

TRE BICCIERI

NEW YORK

MARCHESE FERDINANDO FRESCOBALDI

With ITALIAN Author WINE GUY DANIEL BELLINO (R)

SEBASTIANO ROSA - PUNICA AGRICOL

Author DANIEL BELLINO Z

WINE SPECTATOR GRAND TASYING

NEW YORK

Author DANIEL BELLINO ZWICKE

BOOKS by DANIEL

AMAZON.com

 

Ginos Secret Pasta Sauce Recipe

A Waiter at GINO'S

"You've got to get Pasta Segrete"

   Segreto? It’s secret in Italian. I got the idea for the book one day, well not the idea, but inspiration I’d say. I was thinking about one of our all time favorites restaurant, the food, the ambiance and all the fun we’d had there over the years. Many wonderful meals with family and friend, no foes. Dinners with Cousin Joe, Sister Barbara, Brother Michael, and Jimmy. Oh, the food was wonderful, all the great Italian Classics of good old Italian-American Red Sauce Joints of which this one, was one of the best. The classics, like: Baked Clams, Stuffed Artichokes, Spaghetti & Meatballs, Linguine with Clam Sauce, Chicken Parmigiano, Veal Marsala & Milanese, Chicken Cacctiatore, Ossobuco, Cannolis, Spumoni, and-on-and-on. I think you get the picture. Lots of good, affordable Italian Wine, the affable waiter, the phone booth, and the Zebra Wall Paper. If you were a regular their, from the last sentence, you the place I’m talking about. Yes Gino’s! Our beloved Gino’s of Lexington Avenue. Sadly they closed a few years ago. But we still have the memories of so many festive meals. Happy times, good eats.

  I discovered the wonders of Gino’s and first brought my cousin Joe there in 1999. The place was thrilling in that, when you walked in, you felt you were in the perfect place. Gino’s is charged with energy by its wonderful clientele, well-healed regulars who have been going there for years, they know the Maitre’d, the waiters and other customers, and likewise the waiters, bartender, and maitre’d know them. The first time you walk in, you feel that, and want to be a part of it. We did. Back then, Joe and I used to go out to eat together all the time, at least once a week. Joe knew about food, but not to the extent that I did. Joe would come in every week or so, and his driver would drive us around town. He’d pick me up early evening for a night of feasting and good times. We’d often eat at a couple different place. We’d have our main dinner and maybe a little bite to eat when we first went for cocktails to start the night off. As I said, Joe loved eating, and knew quite a bit, but as much as he knew, it wasn’t a third of what I knew about food, wine, and restaurants, and especially the restaurant, bar, and night club scene in New York. I was teaching Joe the ropes, so-to-speak, and Joe was an eager student. We had quite a lot of fun those few years, with dinners at Gino’s, Elio’s (Mondays for Lasagna), Da Silvanos’s, Bar Pitti, The Waverly Inn, Minetta Tavern, cocktails at Pegu and Temple Bar, and way too many other places to name right here. We did New York, we did it all!

   Back to Gino’s. So I had passed by Gino’s any number of times, but never went in to check it out. I was a downtown-er, and that’s where we did most of our eating, with an occasional trip midtown or other local if a place peaked our interest. So I did finally walk into Gino’s one day. I had to check it out. When I did, as I’ve already said, I walked in the door and immediately felt the energy of the place. Gino’s was packed, full of life and vibrant, and I knew I wanted to be there. I didn’t eat there right then and there, I was scouting the place out, but I knew I would be back. So I called Joe up and told him all about the place. It sounded great to Joe, this type of place was right up his alley, as it was mine. So Joe said yes, let’s check it out on our next night out.

   Our first ever trip to Gino’s was a few nights later. Joe packed me up at my place in Greenwich Village. I got in the car, as usual, we had a little discussion on what we’d be doing. We mapped out the night of eating and drinking, good times. We talked and decided to head over to Otto Enoteca for a bottle of wine and some Salumi before heading up town to Gino’s and our main dinner of the night. Joe loved Otto, and I was a fan too, so we headed to Otto.

    Well, we went to Otto, drank a little wine, had some Testa, Mortadella, and Prosciutto, and it was on to Gino’s. Back in the car, and Ziggy (our driver) drove us up to Lexington Avenue, across the street from Bloomingdale’s to Gino’s. We were excited as we walked up to the restaurant and through the door. The place was packed and super-charged. We loved it. The Maitre’d greeted us with the first of many warm welcomes. We were in like Flynn. We sat down at a nice table in the middle of the restaurant. We were happy campers. As happy as can be, for we sensed a wonderful meal ahead. Our hunch would turn out to be just right. A waiter came to our table, greeted us a warm welcome, gave us a wine list and menus, and asked what type of water we wanted. As always, we got a bottle of flat water. Joe gave me the wine list as he usually does and told me to pick something out. I looked over the reasonably priced list and picked out a tried and true wine from my good friend Luigi Capellini in Greve. The wine, a bottle of Verrazzano Chianti Classico. The waiter went to get the wine, and Joe and I looked over the menu. We were happy to see a great old school Italian menu. The Red Sauce kind of a good old classic Italian-American joint, of which there used to be many, but at this point of time, far fewer. They had; Shrimp Cocktail, Baked Clams, Hot Antipasto, Clams Posillipo, Spaghetti Vongole, Lasagna, Canneloni, Veal Parm, Veal Milanese, Eggplant Parmigiano, Shrimp Fra Diavolo, Veal Marsala, Scampi, and all the usual suspects. We were in heaven, and it was heard narrowing down what to eat.

   One dish really caught our attention, and especially Joe, who although I love my pasta, Joe had has me beat, he’s the pasta freak. Freak in a good way that is. The dish was Pasta Segreto (Pasta w/Secret Sauce), and us intrigued.

    The waiter brought the bottle of Chianti, opened it, and we were on our way. I ripped off a piece of bread and ate it. So, we decided on the menu. We order a Shrimp Cocktail and Baked Clams Oreganata to start. We would share these two antipasto items, then move on to the Primi, the pasta course. We decided on, and just had to have the Pasta Segrete, a half order each. We both love Veal Milanese (Frank Sinatra’s favorite), and as we were having antipasto, and pasta, as well as a couple desserts, we decided on one Veal Milanese to split for the main course, thus leaving room for some tasty desserts we knew Gino’s would have. We talked with the our waiter about the menu, and he agreed that we had chosen wisely, and that one Milanese would be fine, so we could eat dessert and he’d help us pick the two best later.

    So we drank wine, and nibble on the bread, chatted and waited in anticipation for the antipasto to arrive. I love Shrimp Cocktail since childhood and don’t always eat it all that much these days, so it’s always a special treat. The Baked Clams and the Shrimp Cocktail came and were a great way to start the meal. The wine was great. Hey it’s Castello Verrazzano!

   So now, we were really excited. This mysterious Pasta Segreto was about to come out. You can get the Secret Sauce with whatever Pasta you like, Spaghetti, Raviolis, Tagiolini, Penne, Gnocchi, or Rigatoni. Joe and I both love Rigatoni, so that’s what we went for, two half portions of Rigatoni Segrete. Well, the waiter brought us our Pasta with Secret Sauce. Guess what! It was outrageous, we loved it. Joe went crazy, and could stop talking about it, and it was just a couple weeks before he’d have to go back and get another “Fix.” Yes the Pasta with the Secret Sauce did not disappoint. We loved it, and would be back for many more bowls.

    We finished the Pasta, grudgingly so, as we didn’t want the experience to end, “It was that good!” We waited a few minutes for the Veal Milanese. It came out, and we could tell just by looking at it, that it would be great. For those of you who might not know, Veal Milanese is one of Italy’s most famous a classic of all dishes. It’s a Veal Chop that’s pounded thin, breaded with breadcrumbs and fried and tipped with a Salad of Arugala and Tomato. The dish is simple, simply delicious when done right. Veal Milanese was one of Frank Sinatra’s all-time favorite dish, along with Spaghetti Meatballs, and Clams Posillipo. Frank used to get it often at his favorite of all restaurants, Patsy’s of West 56^th Street, just 10 blocks from Gino’s. Both old-school Italian Joints were among Frank’s favorites. Patsy’s was Frank’s # 1 favorite, but Gino’s wasn’t far behind, and Ol’ Blue Eyes ate there many times over the years. Anyway, the Veal Milanese was just perfect and we thoroughly enjoyed it. Yes, life is good at times like these.

   We finished our Veal Milanese, and it was now time to  think about  desserts. I love sweets and so does Joe, so he said we gotta get two. The waiter told us the Tiramisu was “The Best in Town,” and the Cheesecake was really wonderful as well, so we went with his suggestions. Throw in a couple cups of Espresso and some Anisette too, and we were still in heaven.

   Needless to say, our meal was fantastic. We loved it. We loved Gino’s and would be back for more.

    We went back to Gino’s a couple weeks later. Joe loved the Pate Segrete and kept talking about it. He was back for more. We loved the menu we had the last time, and pretty much went with the same again. When we were eating the Segrete Pasta I identified the secret ingredients. They were butter and Parmigiano, mixed into Gino’s basic tomato sauce. Just a little butter and the grated Parmigiano does the trick for a tasty sauce. The recipe is in the book, and don’t worry, we didn’t eat the same thing every time we went to Gino’s. Over the years, we pretty much had every dish on the menu, from; the Minestrone and Pasta Fagioli, Manicotti, Lasagna, Spaghetti and Meatballs, Chicken Parmigiano, Veal Marsala and all. Specials too! We ate it all. “And loved every minute of it.” Gino’s, we miss you so! But great memories linger on.




Daniel Bellino Zwicke



EXCERPTED FROM :

SEGRETO ITALIANO - Secret Italian Recipes and Favorite Dishes


by Daniel Bellino Zwicke

RECIPES

GINO'S SECRET PASTA SAUCE

SECRET SALAD DRESSING

CREAMY ITALIAN

CAESER SALAD

LASAGNA

MARINARA SAUCE

JERSEY SHORE CRAB SAUCE

CU.CUZZA

SICILIAN FIG COOKIES

And More ....

SEGRETO ITALIANO Reviews

Steven S. says :

There is something very authentic about this book and the author Daniel Bellino-Zwicke. Entertainingly straight-forward and real, this cookbook has an awesome Italian American vibe throughout from cover to cover. Use this cookbook to create a dining experience that will make spectacular memories of comfort and deliciousness!

Italian and Italian-American cuisine is one of my favorites and it is just a blast trying out these rocking recipes in my own kitchen. These really are some secrets from the masters because they are uniquely wonderful – just created the Eggplant Caponata to the delight of my friends and family!

If you love Italian American food and like to cook and impress your Soprano’s fans, then pick up this book now!

Recipe  "GINO'S SECRET SAUCE"

Salsa Segreto

Outside The Old GINO RESTAURANT

Lexington Avenue

NEW YORK , NY

One block north of Bloomingdale's famous department store. Gino Restaurant, which all the regulars called Gino's was one of the greatest most beloved Italian Restaurants in the history of New York City. And it's just that, part of New York City History. Sadly, we lost Gino's nine years ago, as the restaurant sold its last plate of its famous "Pasta Segreto" in the Winter of 2010. Some of Gino's many regulars which included the likes of Frank Sinatra were brought to tears the day Gino shut its doors. The restaurant was truly one of those much beloved places that you don't see every day, and it's a dam shame we lost her. All of us who ever went there have many cherished memories spent with friends and family at Gino's. I'm sure if Frank Sinatra was still alive, he'd tell you a few stories himself. Maybe his daughters Tina and Nancy Sinatra who of course are still alive might have some memories of their father, the great Francis Albert Sinatra holding court at Gino's. Yes we all know that Patsy's across town from Gino's was Frank's favorite Italian Restaurant o f all-time, but Mr. Sinatra loved Gino's as well, and dined there many times.

Hey Tony Bennett who is till alive, is a fan of Gino's. Maybe he can tell us some stories. Well, best selling Italian Cookbook author Daniel Bellino Zwicke is alive and doing well, and always writing about Italian Food, restaurants, pizza, pasta, celebrities, and Italy, and he has told us a few stories of great times with friends and family; his Cousin Joe, Brother Michael, and sister Barbara, and his fond memories of eating Baked Clams, Rigatoni Segreto and Veal Milanese, which Daniel says was his typical dinner when he dined at Gino's with Cousin Joe Macari (Macari Vineyards).

Yes Gino's was one great restaurant, that saw the likes of Mike Wallace, Gregory Peck, Gay Talese, and Italian Bombshells Sophia Loren and  Gina Lollibrigida. The great things about Gino's was that it was a well-rum machine, and its total mix of wonderful expertly prepared Italian Food, lively ambiance, excellent service, and cool vibrant crowd made for the most perfect mix that was Gino Restaurant. And if that wasn't enough, the prices of the food and wine was most reasonable. This was just another added plus of this legendary New York restaurant. And the restaurant that Gino's was, as shall tell you that the type of restaurant it was what we now call Old School Italian Red Sauce Joints. Yes, an old school Italian Red Sauce Joint, and the best old school Italian restaurant that any could ever possibly be. The same as places like John's of 12th Street, Monte's Trattoria in Greenwich Village, Rao's, up in East Harlem, New York.  Like any Red Sauce worth its Salt, Gino's had great Red Sauce of course, with items like, Baked Clams, Spaghetti Meatballs, Manicotti, Lasagna, Veal and Chicken Parm, and Frank Sinatra's favorites; Clams Posillipo and Veal Milanese.

We morn the passing of Gino Restaurant, as we morn the closing of two other great Old School Italian eateries of DeRoberti's Italian Pastries and Lanza's Restaurant, both of which were on 1st Avenue two doors from one-another on the block of 1st Avenue between East 10th and 11th Streets in New York's East Village, which years ago was simply known as the Lower East Side. Luckily the other famous old Italian Eatery, "John's of 12th Street" is alive-and-kicking after more than 110 years in business in the old Sicilian neighborhood where Mob Boss Charle's Lucky" Luciano grew up (born in Lercara Friddi) after his family moved to East 10th Street (# 265) from Sicily.

READ MORE on GINO'S

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

SINATRA !!! "JUST BECAUSE" !!!

FRANK SINATRA - DINNER at "JILLY'S" NYC

With Daughters TINA & NANCY SINATRA

And FRIENDS

No, it's Not GINO'S but although FRANK Ate there Many TIMES

and it was one of his All-Time FAVORITE ITALIAN RESTAURANTS

there aren't any pictures of him there. So we put this in. "It's a great shot

of Frank holding courts."

#LuckyLUCIANO PASTA

SICILIAN RECIPES

MORE  on SCALAMANDRE  

ZEBRA WALLPAPER

GINO'S CELEBRITY CLIENTELE

Frank Sinatra

Rocky Marciano

Jackie Kennedy

Aristotle Onassis

Ed Sullivan

PerryComo

Gay Talese

Tony Bennett

Gregory Peck

Gene Tierney

PELE

David Suskind

Mike Wallace

Dan Rather

Gina Lollibrigida

Sophia Loren

Nicholas Pileggi

Nora Ephron

Ralph Lauren

Mel Ott

Other Facts

GINO RESTAURANT was named after owner Gino Circiello. Gino's partner was Guy Aventuriero. They were both born in Capri, Italy.

The tow partners Gino and Guy financed their restaurant (Gino's) with their own money, along with help from Franco Scalamandre who owned the Scalamandre (Wallpaper and Fabrics).

The famous Zebra wallpaper was designed by Flora Scalamandre.

Gino's most famous dish was Pasta with Salsa Segreto (Secret Sauce)

GINO'S BAR

And ZEBRA WALLPAPER

YELP Review of GINO'S by Author Daniel-Bellino-Zwicke.com

Dinner at GINO'S of CAPRI

NY NY

Gino Circiello is 2nd from Left

Guy Aventuriero far Right

.