Bellino and Pacino

 

CLEMENZA SAUCE

PETE CLEMENZA Teaches MICHAEL CORLEONE 

HOW to MAKE SUNDAY SAUCE

RICHARD CASTELLANO & AL PACINO

FRANCIS FORD COPPOLA'S "The GODFATHER"

Based on recent culinary publications, the connection between Al Pacino and Daniel Bellino-Zwicke is a recipe for Spaghetti with Garlic and Oil, which Bellino-Zwicke named "Spaghetti alla Pacino"

. The recipe was featured in Bellino-Zwicke's 2025 book Sunday Sauce and was based on a dish the actor supposedly enjoyed at a New York restaurant. 

The story behind the recipe:

Culinary author Daniel Bellino-Zwicke was inspired to write about the dish after hearing that Al Pacino enjoyed a simple pasta with garlic and oil while dining at the restaurant Barbetta in New York.

• Bellino-Zwicke included his version of the recipe, along with the story of Pacino's meal, in his cookbook Sunday Sauce.
• Following the book's publication and coverage by Parade Magazine in April 2025, the story of "Pacino's favorite pasta" gained widespread attention. 
• No credible sources indicate a more substantive or personal connection between the two individuals. The association appears to be centered entirely on Bellino-Zwicke naming a recipe after the actor. 

Daniel Bellino-Zwicke is a culinary author and chef known for creating New York-Italian cuisine inspired by classic mafia movies like 

The Godfather. His connection to actor Al Pacino comes from writing about Pacino's favorite pasta dish. 

The story behind "Pacino Pasta": 

Bellino-Zwicke previously worked as a chef at 

Barbetta Ristorante

, a New York City restaurant that Al Pacino frequented.

• He prepared Pacino's favorite dish, spaghetti with garlic and oil (aglio e olio), for him multiple times.
• Bellino-Zwicke included the story and the recipe, which he named "Spaghetti alla Pacino," in his book Sunday Sauce.
• The story gained wider attention when it was featured in Parade Magazine in April 2025. 
• Other links to Al Pacino
• The Godfather Cookbook: Bellino-Zwicke has promoted a cookbook inspired by The Godfather, with recipes for dishes like "Sunday Sauce alla Clemenza".

• Online content: Bellino-Zwicke writes about his New York-Italian food and the Pacino story on his websites and social media. 
• 
  
• Daniel Bellino-Zwicke's background -
• He is a New York-based Italian-American chef and food writer.

• His work often blends his family's Sicilian-American culinary traditions with references to Italian-American culture, including movies and mob history.

SPAGHETTI AGLI e OLIO

"GARLIC & OLIVE OIL"

AL PACINO'S FAVORITE PASTA

RECIPE

SUNDAY SAUCE

SUNDAY SAUCE & MEATBALLS

SPAGHETTI alla PACINO

And MORE ....

AMAZON.com

Faicco's Italian Pork Store Greenwich Village

 

FAICCO'S

by GREENWICH VILLAGE Artist ELLEN BRADSHAW

EllenBradshaw.com

Faicco's Pork Store has been open since 1900.

The 120-year-old butcher shop started out on Elizabeth Street and then was at 152-154 Thompson (photo), for 40 years, before moving to 260 Bleecker in 1951, when the family bought the current building.

The building of the 1911-1951 store (photo) is now at the corner of Houston and Thompson. The buildings on the left were demolished for IND subway construction.

In 1896, founder Eduardo Faicco (1858 - Jan 3, 1934) immigrated from Sorrento (near Naples), where he raised livestock and learned butchering.

In America, he started out in a livery and carting business, delivering bananas and watermelons by horse and buggy, over plank roads in New Jersey. He was listed by Dun and Bradstreet in 1890. He married Anna (born 1861) in 1882. They had 10 children.

Living in the Lower East Side, one day in 1900, family lore has Eduardo finding a wooden splinter in a sausage from a local shop. He was furious and got into argument with the owner. That motivated to him to launch his own sausage shop on Elizabeth Street to run that guy out of business (which he supposedly did), without knowing anything about sausage making.

His son Joseph Faicco (born 1892) opened a larger store in Dyker Heights (Brooklyn) in 1943. He and wife Marta (born 1903) had 4 daughters (Anna, Clara, Julia, Sylvia) and 2 younger sons Joseph M. (Dec 18, 1935-May 5, 2001) and Edward Joseph (Jul 28, 1934 - Feb 24, 2002) at 358 Bay Ridge Ave. Edward later took over the Brooklyn store, helped by his kids Eddie, Louis, and Matthew who took over in the 1980s.

Joseph Sr helped buy the store at Bleecker and 1951, and later Joseph Jr took over the Bleecker store.

Eduardo's granddaughter Ann.Faicco, at 26, got noted as “New York's only lady butcher” by James Beard in 1973 at the Bleecker store. She worked side by side with brothers Edward and late brother Tom, working 12-hour days, preparing sausages. New York Times food critic Craig Claiborne would buy dried sausages, cervelat (seasoned with provolone cheese), and caul‐wrapped liver with bay leaf to go.

Ann started working after school in her teens. Her first task ever was to make fegatini (calf's liver wrapped in caul fat with a bay leaf). She then advanced to spareribs or pork chops.

Until 1970, most customers were middle-aged or older. By 1975, customers in their 20s and 30s were regulars.. Ann advised customers on how to cook meat braciole or skin braciole (stuffed rolls of meat or pork skin lightly filled with garlic, pepper, salt, parsley and grated Romano cheese).

Sweet (Neapolitan) or spicy (Abbruzzi‐style) salamis are made and dried at the store. Joseph Jr would retire in 1996.

His nephew Eddie Faicco, son of Edward, grandson of Joseph Sr, and great grandson of Eduardo, now runs the Bleecker store as a 4th generation owner, offering Italian sandwiches and Soppressata. He started working at the family store from ages 8-9.

“Faicco’s Pork Store” sold meat and groceries. Eddie changed it to “Faicco’s Italian Specialties” in 1999 to sell prepared foods like Italian sandwiches, lasagna, baked ziti, eggplant parmesan, and rice balls (arancini) in the back of the store in a small kitchen, using family recipes. The family tomato sauce recipe has been used for 35+ years. The sausage and broccoli rabe sandwich became popular as well as the chicken parm with homemade mozzarella.

Salamis no longer hang over the counter. The 2nd floor has a temperature-controlled curing room. Daughter Jillian Faicco, now 18, became the 5th Generation to work at Faicco’s, on weekends.

His brothers Louis and Matthew continued working at the 6511 11th Ave store in Brooklyn, still open today. .

READ About FAICCO'S

In SUNDAY SAUCE !

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

Remembering FORLINI'S

FORLINI'S

Baxter Street NY NY

1970s

FORLINI'S 

1949

FORLINI'S

1943

FORLINI'S

"The END of an ERA"

After nearly eight decades of serving up old-country classics, this Italian-American landmark has sold its final veal scallopini. 

“Forlini’s has officially closed,” the 79-year-old restaurant just south of Little Italy announced on social media Friday morning. “We would like to thank all of our patrons for supporting us throughout the years. We do not consider you our customers, but friends and part of our family.”

The big-boothed, white-tableclothed, extremely carpeted Baxter Street beacon of family-style pasta dishes was a crowd favorite and one of the last Manhattan red-sauce joints. Its location by the courts made it a go-to for many judges, lawyers, prosecutors and defendants alike. 

But in recent years the restaurant’s bar area became a favorite hangout of the downtown fashion set. In 2018, Vogue hosted its pre-Met Gala party, attended by  Hailey Baldwin and Ashley Graham, at the restaurant.

“Forlini’s was really a very significant place for Italian-American families. It’s where we generally celebrated the main events of our lives — first confirmations, school graduations. I always remember it as a place of celebration,” Little Italy native and “Hot Bench” Judge Michael Corriero told The Post in 2017 of his favorite restaurant. “I lived literally across the street from The Tombs and up the block from Forlini’s. When I was working as a young assistant DA, and eventually as a judge, it was the unofficial commissary for the courthouse.”

The family-owned restaurant was begun by “Grandpa Joe” in 1943, then continued by his sons Frank, Freddie and Hugo before being operated by the current 3rd generation: “Big” Joe, Derek and “Little” Joe. 

“My cousin and I are in our sixties now,” one of the Joes told Eater of their reason for selling the family business, as well as the building, which was reportedly co-owned by 12 family members. Joe would not elaborate on who the new owners are, but they’d bought not just the restaurant’s home but also its furnishings — chairs, tables, equipment and all. Joe and Derek, however, retain the Forlini’s name. 

Public records do not yet show how much 91-93 Baxter St. was sold for, but in 2020 Eater reported that the building was on the market for $15 million. 

“We want to thank everyone for the wonderful memories over the years,” the eatery concluded its goodbye post. “God Bless and blessings to you all.”

Mayoral candidate Mike Bloomberg gets last-minute support from Mayor Giuliani during a press conference and lunch at Forlini’s in 2001.

DINING at FORLINI'S

Forlini's is something of a hidden treasure. Cut off from Little Italy by Canal Street, it's tucked away on Baxter, surrounded by Chinatown and unspoiled by tourists. The out-of-towners don't seem to know the place exists.

Established in 1943, Forlini's is pure and authentic. New Yorkers eat there. It's a favorite place for judges, lawyers, and other people involved in the justice system, thanks to its location close to the State Supreme Court house.

FORLINI'S 

NEW YORK NY

Copyright Daniel Zwicke

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORTE ITALIAN RECIPES

AMAZON.com

 

Red Sauce New York

 

"RED SAUCE"

CARBONE

"GET a FINE ART PRINT' 

From FINE ART AMERICA

"CLICK HERE" !!!

SUNDAY SAUCE

"RED SAUCE"

alla CLEMENZA

Do YOU OWN SUNDAY SAUCE ?

AMAZON.com

Bellino Explains Red Sauce

 

"RED SAUCE"

What is Red Sauce? A question often asked. Well, there is no one sauce that is Red Sauce. When using the term "Red Sauce," you are talking about any one of several different Italian Sauce (Italian-American), made with Tomatoes, and mostly served on and of 100 types of different pastas (Maccheroni), but not only on Maccheroni.

Red Sauce can be a Tomato Sauce, without any meat in it, just tomatoes, olive oil, garlic, and fresh basil, and maybe oregano, or not. Then the other Sauce that falls into the category known as "Red Sauce," is what is known as Sunday Sauce, Gravy, "Gravy," or simply SAUCE. These are all Red Sauce's. These Red Sauce's that have meat in them might be made with tomatoes of course that have Sausages, Meatballs, and Braciole, and other meats according to what the person cooking it likes in his Sunday Sauce (Sunday Gravy, Gravy). For instance, my favorite way of making Sunday Sauce, is with Sausages, Meatballs, and Pork Spare Ribs slowly cooked in the sauce. But I don't always make it this way, I with it up according to my mood. Sometimes I make it with Sausages, Meatballs, & Pork Ribs, while other times I might replace the Meatballs with Chicken Thighs and make my "Sauce" with  Sausages, Ribs, & Chicken Thighs. Yes, I said "Chicken thighs which taste great, slowly cooked in the Sauce. All of these sauces mention, are Red Sauces.

When making the a Sunday Sauce, I make enough to last at least 3 days, and we get a number of meals out of the one sauce. You put the time in to make the sauce, you should make it last. It take about the same time to make a small pot of sauce as it does to make one two or three times larger. It doesn't make sense to me to make a small pot of sauce, that I will only get 1 or two meals from. I want to get a minimum of 4 meals or more out of the one pot of sauce. For example, when I make a sauce that has meatballs in it, I always want a good amount of meatballs in the sauce. We eat the Maccheroni with all the meats, the Sausages, Ribs, & Meatballs on Sunday. Monday rolls around, which is what I (Daniel Bellino Zwicke) have coined years ago, "Meatball Parm Mondays" which I wrote about in my book Sunday Sauce, way back in 2013. So, "Meatball Parm Mondays?" We Italian (Italian-American) men love our Meatball Parm Sandwiches. We make the Sunday Sauce on Sunday (sometimes Saturday), and we eat it with Maccheroni (short pasta) on Sunday. When Monday rolls around, we take the leftover Meatballs from the previous days Sunday Sauce, and we make Meatball Sandwiches for Monday's lunch or dinner, and we are happy campers. On Tuesday, whatever is left of the Sunday Sauce, we'll cook up some Maccheroni, and eat it with whatever is leftover from the sauce made on Sunday. Maybe it's just tomato sauce which is left, which we dress the Maccheroni with. Maybe there's a little meat left which is thrown on as well. Sometimes I'll put quite a good amount of Sausages in the Sauce when I make it on Sunday, and if any sausages are left in the sauce come Tuesday, I might make a Sausage Sandwich. You see, you want to get a lot out of that one Sauce that you make on Sunday. Take my advice, and do it.

 

Red Sauce (Tomato Sauce) is the backbone of Italian-American cooking, which many dishes are made with tomato sauce. You use Red Sauce to make dishes like: Eggplant Parmigiana, Chicken Parm, Lasagna, Baked Maccheroni, Eggplant Rolatini, baked Ziti, and more.

Oh, by the way. Some Italians use the term Red Sauce, but it is more of a non Italian-American thing than an Italian-American thing. Americans who are not of Italian heritage, are the people who use this term (Red Sauce) most. Some Italian-Americans use the term, but when talking about a sauce, Italian-Americans are more prone to using the actual name of the sauce, saying, Marinara or Marinara Sauce, Tomato Sauce, Sunday Sauce, "Gravy," or Sunday Sauce, than using the term "Red Sauce," which is used more by non-Italian. Food writers often use the term Red Sauce when writing about what are termed Old School Italian restaurants. The term Red Sauce Joint refers to old school Italian restaurants, in which are large part of the menu items have tomato sauce (red sauce) in the dish, such as: Manicotti, Spaghetti & Meatballs, Lasagna, Eggplant Parmigiana, Ravioli, and other dishes.

Then there is the great debate, on Sunday Sauce, Sauce, Gravy, and Sunday Sauce, which are all sauces made with various meats that are slowly cooked with tomatoes. Many call it Sunday Sauce, and some call it Gravy. It all depends on what your family comes from where your origins are in Italy, and what Italian Enclave you live in in America, whether in Brooklyn, Jersey, Boston, Baltimore, or New York. What do you call it? Don't get in a tiff over it. The most important thing to remember, is the taste of your Sunday Sauce, and the people you share it with. The Sauce must be tasty. That goes without saying. Enjoy!

Daniel Bellino Zwicke

SUNDAY SAUCE 

LEARN HOW to MAKE "RED SAUCE"

All DIFFERENT KINDS !!!

AMAZON.com

America First Venetian Wine Bar - Bar Cichetti by Daniel Bellino

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BAR CICHETTI

The FIRST EVER Venetian Wine Bar in America

Created by Daniel Bellino Zwicke

Chef / Wine Director / Managing Partner

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Author Daniel Bellino-Zwicke on INSTAGRAM

Some of Daniel's Old Photos of BAR CICHETTI Shows Daniel

with GOOD FRIENDS ; Matt Dillon, John Lurie, Frankie Rayder,

Raoul Marti, and ...

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Frankie Rayder

SPORTS ILLUSTRATED

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Daniel Bellino Zwicke

with Victoria Secrets Model Frankie Rayder

.

Recipes From My Sicilian Nonna

Daniel Bellino Zwicke

Amazon.com

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Daniel with Friends Raoul Marti and Matt Dillon

at Bar Cichetti 1999

.

Daniel and Family - THE BELLINO 'S

Uncle Tony, Cousin Tony Aunt Fran, Daniel, Debbie, Aunt Wanda,

Aunt Hellen, and cousins .. BAR CICHETTI 1998

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MICHAEL STIPE & REM Band MEMBERS

At BAR CICHETTI 

1998

GREENWICH VILLAGE NEW YORK

NOT Losing Their Religion

.

Author Daniel Bellino Zwicke and Cameron Diaz

at Bar Cichetti

.

Marisa Tomei was a Regular along with Friends Fischer Stevens

and Rosie Perez , Severio Guerra, John Lurie, Ed Harris, and Debbie Mazur

 

Ed HARRIS was Seen Eating at BAR CICHETTI

during the Filming of POLLOCK

 

The 1st time ED HARRIS ate at BARICHETTI

When he was fisnished with his dinner and leaving the restaurant, 

Ed came over to me thank me and said that he really enjoyed the meal.

"Thanks Ed"

 

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ROSIE PEREZ Spotted at BAR CICHETTI

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SUNDAY SAUCE

by Daniel Bellino Zwicke

AMAZON.com

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Chef Daniel Bellino Zwicke and  friends Debi Mazur & Sevario Guerra

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Daniel Bellino Zwicke in Instagram

MARISA TOMEI and ROBERT DOWNEY JR.

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FRANKIE RAYDER / SPORTS ILLUSTRATED

  .

ANNABELLA SCIORRA

FISCHER STEVENS

.

 

Marisa Tomei and Fischer Stevens

      .  

Everything about SUNDAY SAUCE - Recipe

 

NONNA PIA

"MAKING SAUCE"

LEARN HOW to MAKE SUNDAY SAUCE

SUNDAY SAUCE alla CLEMENZA

 

Video

 

Watch BAZZY MAKE SUNDAY SAUCE

 

aka GRAVY

 

 

 

Get The BOOK

 

SUNDAY SAUCE

 

by DANIEL BELLINO-ZWICKE

 

 

GRAVY

 

JERSEY STYLE

alla PAMELA

This Lady is Awesome ! And so is her SAUCE.

 

 

 

 

 

SUNDAY GRAVY

 

by GIANNI

 

WATCH GIANNI !

His SUNDAY GRAVY is Absolutely FANTASTIC !!

Gianni is originally from New Jersey, but moved to San Fransisco

long ago, where he cooks Amazing ITALIAN Homestyle Food.

If You Watch Gianni's Videos, you will learn a lot about Italian Food,

and the best way to Cook it.

 

 

 

 

"GRAVY" !!!

Or is it SUNDAY SAUCE ???

Whatever You Call It ???

Do You call it "REDSAUCE" ?

It's The Most SUPREME DISH of ITALIAN-AMERICA

And The ITALIAN-AMERICAN Peoples

SUNDAY SAUCE

The DEFINING BOOK on The SUBJECT

The SUBJECT of SUNDAY SAUCE

"SOME CALL IT GRAVY"

AMAZON.com

SAUCE, GRAVY, SUNDAY SAUCE, "RED SAUCE" or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?

Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.

Usually, when someone says  "Gravy" they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?

There is no one right answer to what is Italian-American Gravy, "Sauce" Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, "No Right or Wrong." The main and  most important thing is that the dish taste good.

CLEMENZA SHOWS MICHAEL

HOW to MAKE SAUCE for a BUNCH of GUYS

RICHARD CASTELLANO as PETER CLEMENZA

And AL PACINO as MICHAEL CORLEONE

In FRANCIS FORD COPPOLA'S The GODFATHER

An ITALIAN- AMERICAN CLASSIC

LEARN HOW to MAKE SUNDAY SAUCE - GRAVY

RECIPES are in The SUNDAY SAUCE COOKBOOK

by Daniel Bellino "Z"

AMAZON.com

RAGU NAPOLETANA

Watch EVA Make RAGU

"IT'S WONDERFUL" !!!

RAGU NAPOLETANA 

Ragù in Naples is religion. A preparation that takes a very long time and requires considerable attention: it is not enough to cook meat and sauce for a long time. It takes seven or eight hours for this Sunday lunch dressing, so much so that the most shrewd recipes recommend leaving on Saturday: in fact, although in Naples you have a late lunch, and on Sunday even more, you should wake up before dawn to be ready just in time. In addition, the next day the sauce, as happens with many traditional preparations, condenses and settles, becoming even richer and full of nuances. Eduardo De Filippo's memorable comedy, Saturday, Sunday and Monday, revolves around a meat sauce, and in the most realistic stagings the initial sauté is really prepared, spreading an incredible smell from the stage to the whole theater. Eduardo himself dedicated a short and beautiful poem to the ragù. The most evident peculiarity of the Neapolitan ragù is that, unlike the Bolognese sauce, the meat is not minced but comes in whole pieces: hence both the need to cook longer, and the possibility of having a complete meal, sauce to season the pasta and meat for the main course. The long preparation makes this recipe perfect for when we have a lot of time to spend at home: let's give it a try. Meat and other ingredients of Neapolitan Ragù What is the right meat to make ragù? Here there are as many versions as there are families in Naples and its surroundings. The general agreement is that a mixture of types is needed, certainly beef, but going into the specifics here are the differences: there are those who mix beef and pork and those who consider pork out of place; there are those who put sausages and those who even put meatballs in it; There are those who make a rind roll and those who add the further complication of the chop. Which is not grilled meat but the way it is called a particular wrap made with the locena (under the shoulder), stuffed with salt, pepper, raisins, pine nuts, chopped garlic and parsley, diced pecorino cheese. Let's take an average between the most fundamentalist traditions and a availability within anyone's reach, and let's get the following cuts: a first choice of beef such as colarda (culata) or pezza a cinnamon (shoulder), a second choice such as lacerto (girello or magatello), a cut of pork such as tracchie or tracchiulelle (trimmings). Another key ingredient is tomato paste. Finally, the ideal would be to cook the Neapolitan-style ragù in the cuoccio, which is a terracotta pot. The preparation of Neapolitan ragù Sauté the onion in extra virgin olive oil, very gently. Add the meat and brown it well on all sides, always over low heat. Let it evaporate with the wine, strictly red: this operation should be carried out several times, not in one fell swoop. Then add the tomato paste a little at a time, making sure that it darkens but does not burn. During these operations, the meat will have to be turned over several times, so it is not the time to move away and lose sight of the sauce. Finally, add the tomato puree, possibly with half a glass of water, no more, and raising the heat gently, and for no more than a few minutes, just to rebalance the insertion of cold ingredients. At this point, and at least two hours will have passed, the ragù must pippiare: this is the secret of the Neapolitan ragù, an effect that does not correspond precisely to the Italian simmering, and which consists of a slow evaporation, which produces an almost imperceptible noise and a movement bordering on the invisible on the surface of the sauce. To obtain it, it must not be covered - otherwise all the steam would condense and fall back into the sauce, watering it down - nor leave uncovered, at the risk of not being able to keep the temperature stable: place the lid slightly offset on one side, and held up on the other side with the inevitable wooden spoon. This very thick and dark sauce is perfect for seasoning a large pasta such as paccheri, but its traditional accompaniment is smooth zite broken by hand. Welcome to Naples.

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