New York Italian Social Club - Daniel Bellino

 

The NEW YORK ITALIAN SOCIAL CLUB

Established 2023 by New York Italian Writer / Author Daniel Bellino Z

NEW YORK CITY

NEW YORK ITALIAN SOCIAL CLUB

COFFEE MUG

COFFEE MUG

NEW YORK ITALIAN SOCIAL CLUB

ESTABLISHED 2023

NEW YORK CITY

TEE SHIRT

DANIEL BELLINO

Founder NEW YORK ITALIAN SOCIAL CLUB

NEW YORK CITY

Established 2023

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Johns of 12th Street New York

JOHN'S of E. 12th STREET

SINCE 1908

JOHN LENNON, LUCKY LUCIANO, TOM CRUISE, KEVIN KLINE,

PHOEBE CATES, MONTGOMERY CLIFT, 

and Many CELEBRITIES have Dined at JOHN'S over the Years

JOHN'S of 12th STREET

SINCE 1908

BEST SELLING ITALIAN COOKBOOK Author 

DANIEL BELLINO ZWICKE Worked at JOHN'S

For Several YEARS & COOKED in KITCHENS

WHILE Gaining EXPERIENCE as a COOK

Before Becoming a SOUS CHEF & then HEAD CHEF

At many of NEW YORK'S BEST FRENCH & ITALIAN RESTAURANTS

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JOHN'S

Get a FINE ART PRINT of JOHN'S

"RED SAUCE JOINT"

From FINE ART AMERICA

CLICK HERE !!!

JOHN'S of E. 12th STREET

NEW YORK NY

The menu at John’s has most of the expected Red Sauce dishes like; Spaghetti  with White or Red Clams Sauce, Veal Saltimbocca,Chicken Scarpariella, Veal Piccata, Speedino of Mozzarella alla Romano, Baked Clams Oreganata, Spaghetti & Meatballs, Lasagna, and Canneloni. The kitchen churns out real solid Italian-American food, with standouts being there Baked Clams and their Speedino alla Romano which is without question the best in the city. John’s has quite a history with Lucky Lucciano being a regular once upon a time, along with numerous mobsters back in the day, and John’s has seen the likes of The Ramones, Cindy Lauper, John Lennon, Tom Cruise, and other luminaries walk through its doors.

There’s one other old Red Sauce Joint around the corner from John’s, and that’s Lanza’s on 1st Avenue and 11th Street (sadly Closed in 2016). Lanza’s was actually a few years older than John’s opening in 1904. Lanza’s is pretty nice and a good part of it has been preserved, although a few years ago they made some changes to the décor which sort of ruined it a bit. Lanza’s had that great classic "Red Sauce Joint" menu with items like Spaghetti Marinara, Pasta Fagioli, Manicotti, Braciole, Cannoli, and the like. 

Yes, sadly Lanza's has closed, along with DeRobertie's Sicilian Pastry Shop next door. Both of these wonderful old-school Italian businesses were in business for more than 100 Years each, before they both sadly closed a few years ago. It's a sin to lose wonderful old places like Lanza's and DeRoberties. Places with so much history and old world charm of days gone by. These places will never be replaced. So sad. Thankfully John's still stands and operates. 

Bellino and Pacino

 

AL PACINO

"BELLINO & PACINO"

Daniel Bellino is an Italian-American author who highlights Al Pacino in his cookbooks, particularly focusing on Italian-American cooking, "Sunday Sauce" (meat-based Red Sauce), and shared Sicilian roots, Bellino's family from Lercara Friddi, Sicily, and Al Pacino - "Believe It or Not" hails from Corleone, Sicily.

Bellino's books, such as Grandma Bellino's Cookbook, discuss recipes like Spaghetti Aglio e Olio, which is noted as a favorite of Al Pacino. 

Daniel Bellino's Connection: Daniel Bellino Zwicke is known for writing books about Italian-American life, food, and culture. He features "Sunday Sauce" and mentions Sicilian-American connections.

Daniel writes in his book of the times when he was the Wine Director of Barbetta Ristorante in New York, where Pacino occasionally dined at. When Daniel was taking Mr. Pacino's food order, Al would always ask if the kitchen would make him Spaghetti Aglio e Olio (Spaghetti with Garlic & Olive Oil). "The dish was not on the menu, that why Al asked if we could make us. It was an offer we couldn't refuse," states Bellino. And of course we always made it for Al, and he was a wonderful client to have dining with us." The rest is history, shall we say. Al Pacino's favorite paste was Spaghetti with Garlic & Oil (Aglio e Olio). We know this thanks to Daniel Bellino, who felt with Pacino first hand. Bellino tells this story in his book Sunday Sauce

• Al Pacino & Pasta: In his book Grandma Bellino's Italian Cookbook - Bellino features a "Spaghetti Aglio e Olio" recipe that he associates with Al Pacino. While Pacino is of Sicilian descent, this specific garlic and oil dish is commonly known as a Neapolitan specialty.
• Sunday Sauce: Bellino's recipes, often termed "Sunday Sauce alla Bellino alla Pacino," highlight traditional, slow-simmered sauces featuring meat such as meatballs, sausages, and pork braciola.
• Key Themes: Bellino's work often highlights connections between famous Italian-Americans (like Pacino and Sinatra) and the culinary traditions of New York and New Jersey Italian-American communities.
• Related Works: Other books by Bellino-Zwicke include Sinatra Sauce: Meatballs & Merriment. 

Bellino frequently shares these stories and recipes on his "New York Italian" Instagram and blog, often framing them within the context of classic Italian-American films and culture.

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

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AL APCINO & AGLIO e OLIO

Al Pacino and Aglio Olio you ask? What about it? Well it’s just that Spaghetti Aglio Olio always reminds me of that great fellow New Yorker Sicilian American, the one-and-only Al Pacino from da Bronx. It’s not a big deal, just a wonderful little memory for me. When I was the Wine Director at the famed Barbetta Ristorante on Restaurant Row in New York’s Theater District (where Al often performs on stage), Al Pacino used to come and eat there every now and then. He never wanted anything to fancy, but something that just about all true blooded Italian-American wants, and that dish is Spaghetti Aglio Olio, plain and simple, yet it’s in our blood. That’s what Al wanted and that’s what we gave him, and Al loved it and you will too. 

Note: As has already been noted, you can make Spaghetti w/ Garlic & Oil, simply by making the above recipe, and omitting the Anchovies, and you’ll have it just like Al Pacino does. 

Enjoy!

Excerpted form GRANDMA BELLINO'S ITALIAN COOKBOOK

by Daniel Bellino Zwicke

Author DANIEL BELLINO ZWICKE

Books

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Cotechino Lenticchie Lentils Italian

COTECHINO & LENTILS For ITALIAN NEW YEARS 

COTECHINO e LENTICCHIE 

LENTILS For GOOD LUCK

ITALIAN NEW YEAR TRADITION

COTECHINO LENTICCHIE

ITALIAN COOKBOOK author DANIEL BELLINO

Wrapping My COTECHINO

PINO'S PRIME MEATS

ITALIAN BUTCHER SHOP

PINO

SUNDAY SAUCE

LASAGNA - MEATBALLS - PASTA

And STORIES of ITALIAN-AMERICAN NEW YORK

by Daniel Bellino Z

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COTECHINO LENTICCHIE "EXPLAINED"

PINA Makes COTECHINO

With LENTILS

Feast of Seven Fish Italian Christmas

La FAMIGLIA

"La VIGILIA"

 

The FEAST of The 7 FISH

"ITALIAN CHRISTMAS"

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The FEAST of The 7 FISH. "ITALIAN CHRISTMAS"

Daniel Bellino-Zwicke is the author of 

The Feast of The 7 Fish, a popular cookbook celebrating the Italian-American Christmas Eve tradition. The book features recipes, stories, and instructions for preparing the multi-course seafood meal, often called La Vigilia. 

About Daniel Bellino-Zwicke: 

He is a long-time Italian food and wine professional from New York.

• He has worked as a chef, wine director, and managing partner at various restaurants, including 
  Bar Cichetti
  , which he founded.
• Bellino-Zwicke has authored several best-selling Italian cookbooks, including Sunday Sauce, Ragu Bolognese Cookbook, and Positano The Amalfi Coast Cookbook.
• He often writes about Italian-American cuisine and culture, incorporating personal stories and travel experiences. 
• About the book, The Feast of The 7 Fish: 

The book serves as both a cookbook and a cultural guide to the traditional meal.

• It provides historical context for the Southern Italian and Italian-American Christmas Eve feast.
• The recipes include traditional dishes such as Baked Clams Oreganta, Seafood Salad, Linguine with Clam Sauce, and Mussels Marinara.
• The book aims to preserve and share the family tradition, which has often been passed down orally through generations. 
• The tradition of the Feast of the Seven Fishes: 
• Origin: It is an Italian-American tradition that evolved from the Catholic practice of abstaining from meat on the eve of holy days. While fish-centric meals are common in Southern Italy, the specific "seven fishes" tradition is largely an American development.

• Symbolism: The number seven can symbolize various things, including the seven sacraments of the Catholic Church, the seven hills of Rome, or the seven days of creation.
• The meal: It is a multi-course dinner featuring a variety of seafood, which can include baccalà (salt cod), calamari, clams, mussels, and eel. The specific dishes often vary by region and family tradition. 

SETTE PESCI

Dinner at Babbo

 

BABBO

Greenwich Village, New York NY

December 4, 2025

New York, NY

We had an amazing dinner at Babbo last night. Babe, the restaurant created by Mario Batali and Joe Bastianich (mostly Mario). Mario Batali became famous with Babbo, and a show on The Food Network simultaneously. The year was 1998. Anyway, Mario was (still is) a marvellous chef with tons of personality. He gained fame, became a celebrity chef and TV personality. Then he had a fall from grace, lost his TV show, and eventually sold his share in Babbo and other restaurants he owned with Joe Bastianich. After Mario left, Babbo began to slide, and lost much of its cache, which was Mario. Babo has never been the same post Mario.

Mark Ladner worked for Joe B & Mario during the duo's glory days. Mark was the chef of Lupa, and later the Executive Chef of Del Pesto. Mark is very talented, and so when restaurant impresario Stephen Starr bought Babbo and Lupa from Lida and Joe Bastianich, Starr hired Ladner as the executive chef of Babbo. Good move. Mark's food is amazing. Our dinner last night proved that. My cousin Joe made the statement that we had eaten at Babbo many times, and he said "This was our best meal here ever." I tend to agree. The food was amazing, we had some phenomenal wines, and I was with my cousins Joe, Eddie, and Tommy, and our good friend Max. We are all heavily into food and wine, and we are quite knowledgeable and versed on these subjects.

The food was quite wonderful. There were 6 of us, and we ordered more than half of the items on the menu.  We had the 48 Day Minestrone, whatever that means. It was delicious. Everybody at the table loved it. Then for antipasti, we ordered Sweetbreads, Vitello Tunato, salad, and Carne Cruda. 

We had two pasta courses. We ordered ; Tagliatelle with White Truffles, Beef Cheek Ravioli, Cavatelli with Rabbit Ragu, Spaghetti Vongole, and Tagliatelle Bolognese. All of these pasta dishes were amazing. The Truffles were sublimed. The Tagliatelle Bolognese was spectacular, a true Ragu of Bologna, "So Good." I loved it. Everyone, including me loved the Cavatelli with Rabbit Ragu. Really Tasty. And I always have loved eating the Beef Cheek Ravioli. I must say the pasta course was the highlight of the meal. Totally awesome.

We had started the meal with a Pigato, which I picked. Not many people would have ever heard of Pigato, a wine and grape varietal that comes from Liguria. It's a refreshing tasty white wine, and everyone at the table loved it. After the Pigato, my cousin Eddie ordered a magnum bottle of Barolo "Francia" 2001 from Giacomo Conterno, which is considered along with it sibling wine "Monfortino" to be the very best Barolos in the World. The wine was in perfect condition, and we all just loved it.

Our second pasta course came. The famed 100 Layer Lasagna by Chef Mark Ladner. This is becoming the signature dish of the restaurant and Chef Ladner. It's $100 a Pop. Not Cheap, but dammed good. Everybody in our group loved it.

For the main course, we had a T-bone Steak, Veal Chop Marsala, and Swordfish Milanese. The Steak was phenomenal. Loved it. The Veal Marsala was really good as well, but again, "The Steak," seriously good. The Swordfish was OK.

For dessert we had Saffron Zabiglione which was quite good, Panna Cotta (so-so), and Olive Oil Chocolate Cake which was one of the best-tastiest Chocolate Cakes that I've ever had. "So Good." we drank Averna Amaro with our desserts. The meal was phenomenal, and we all had a wonderful time.Thanks Joe. Cousin Joe who bought us all dinner. Not Joe B, he's gone.

And thanks to Chef Mark Ladner, and the whole crew at Babbo. Great job, we really enjoyed.

Thanks,

Daniel Bellino

GIACOMO CONTERNO

BAROLO "FRANCIA" 2002

"One of the Best BAROLOS I've ever had"

CHEF MARK LADNER

BABBO