Month: January 2026

New Book on Venice from author Daniel Bellino Zwicke – September 2026

 



Author DANIEL BELLINO ZWICKE

VENICE 1995

Author DANIEL BELLINO ZWICKE – NEW BOOK on VENICE

I am currently working on a new book – working title is “My VENICE,” but this might change. It is a Travel Guide – Cookbook of the World’s most Enchanting City – VENICE, Italy. 

It will be a unique take on Venice, that is mine. It will lead the reader on a special journey designed for that person to get the best and most out of Venice, and to help avoid the crowds, of which can put a damper on things, “so to say.” Daniel has been going to Venice since 1985. He created the First ever Venetian Wine Bar (Bacaro) ever to exist in The United States, and knows more than probably 99.9% of America’s population, when it comes to Venice, its history, wine bars, food, and ritual of Venice.

The book will be filled with travel and cultural info of Venice, including : Where to Stay (hotels), where and what to eat – trattorias, restaurants & wine bars, sights to see, history and commentary, as well as recipes of Venice’s most popular dishes and cocktails, with stories and history of these subjects.

The book is expected to be released (Published) in September of 2026.


January 4, 2026




AMAZON.com 



The PIAZZETTA

VENICE

VENICE BOOK by Bellino – Coming September 2026


Daniel Bellino Zwicke has written a book that features Venice as a destination in his book ITALIAN FOOD & TRAVEL – Rome Venice & ?

Available Book Featuring Venice – ITALIAN FOOD & TRAVELS – ROME VENICE PIZZA PASTA & ? Travel Guide – Cookbook – Amazon.com This book draws on the author’s extensive travel experiences and includes content related to Venice, Rome, and other Italian cities.
The author is a well-regarded food and wine professional who created America’s first Venetian wine bar, “Bar Cichetti,” and his insights include details about exploring traditional Venetian wine bars, known as bacari.
It is available for purchase on AMAZON.com and other retailers. 
FORTHCOMING BOOK
Daniel Bellino Zwicke is currently working on a new book exclusively about Venice. Information and snippets are posted on his personal website under the tag “My Venice”. 

  • OTHER NOTABLE WORKS
  • While not specifically about Venice, Bellino Zwicke is a prolific author of Italian cookbooks and travel guides. 

Sunday Sauce: When Italian-Americans Cook

  • Positano The Amalfi Coast Cookbook: Travel Guide

  • The Feast of The 7 Fish / Italian Fish & Seafood Cooking 
  • These and his other works are also available for purchase through major retailers like AMAZON.com







ITALIAN FOO & TRAVEL

“ROME VENICE PIZZA PASTA & ?

TRAVEL GUIDE – COOKBOOK

Daniel Bellino Zwicke
AMAZON.com

“LOOK For VENICE – TRAVEL GUIDE COOKBOOK”

Daniel Bellino Zwicke

COMING SEPTEMBER 2026

Amazon.com





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Frank Sinatra Pasta Tomato Sauce Recipe – Daniel Bellino Zwicke

 



FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

“SPAGHETTI POMODORO”

“SINATRA PASTA”

Frank Sinatra’s connection to pasta sauce includes a commercial line of pasta sauce that he launched in the 1980s. It was his mother Dolly Sinatra’s recipe. The line had limited success before closing down with a short run.

A recently published popular book titled SINTRA SAUCE by fellow Jeresyite Italian-American author Daniel Bellino Zwicke contains many Italian food recipes of dishes that Frank Sinatra ate, including recipes from his mother Dolly, father Martino, his aunts, and Frank Sinatra’s own recipe for Salsa Pomodoro to make his Spaghetti with Tomato Sauce which he once demonstrated on television on the Dinah Shore Show.


SPAGHETTI POMODORO 
RECIPE “FRANK’S TOMATO SAUCE”
Frank’s Salsa Pomodoro is a quickly made tomato sauce that retains fresh tomato flavour, as opposed to sauces that are cooked for longer periods of time. It is simply made with top quality ingredients of San Marzano Tomatoes, Italian Olive Oil, fresh garlic, salt, black pepper, and  Bay Leaves, and fresh Basil. The best quality ingredients and short cooking time is what gives Frank’s Sauce its fresh wonderful taste.
SALSA POMODORO
  • Ingredients:
  • 1 pound imported Italian Spaghetti
  • 1 (28 ounce) can Whole Peeled San Marzano Tomatoes, crushed by hand
  • 8 tablespoons imported Italian Extra-Virgin Olive Oil
  • 3 cloves Garlic, peeled and lightly smashed
  • Handful of Fresh Basil Leaves, torn
  • Kosher salt and black pepper to taste
  • Optional: Pinch of red pepper flakes 

  • Instructions:
  • Infuse the Oil: Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 2–3 minutes until golden brown. Sinatra’s Rule: Remove the garlic once it’s golden to leave only a subtle infusion.
  1. Start the Sauce: Carefully add the hand-crushed tomatoes and their juices to the oil. Add red pepper flakes if using. Simmer on medium-low for about 15–20 minutes, stirring occasionally, until the sauce slightly thickens but remains bright red.
  2. Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
  3. Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
  4. Toss: Add the torn basil and a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce coats every strand. Serve immediately. 


Daniel Bellino Z






The SINATRA COOKBOOK

“SINATRA SAUCE”

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com


How to Make a Chopped Cheese Sandwich – Recipe New York City

 

A CHOPPED CHEESE SANDWICH

NEW YORK



The CHOPPED CHEESE SANDWICH

Birthplace – Blue Sky Deli, East Harlem, New York

A Chopped Cheese” is a popular NEW YORK CITY Sandwich made in Bodegas in East Harlem, and now all over New York City. A chopped cheese sandwich features Ground Beef sautéed with Onions, and melted Cheese (usually Yellow American Cheese). These ingredients are cooked and chopped together on a Flattop Griddle (or in a pan if making at home). These ingredients are put into a Hero Roll, and topped with lettuce, Tomato, and condiments like Mayonnaise, and /or Ketchup. The sandwich is known for its tasty savory flavour, and substance to satisfy ones hunger. The sandwich has been described as a deconstructed Hamburger, and is a Staples of New York City food culture.

Key Components

  • Meat: GROUND BEEF, seasoned with salt, pepper, garlic, or adobo seasoning. 
  • CHEESE  Typically American cheese, melted into the meat mixture. 
  • Vegetables: Sautéed ONIONS are standard; lettuce and tomatoes are common additions. 
  • Condiments: Mayonnaise and ketchup are popular choices, often spread on the roll. 
  • Bread: A long Hero Roll or hoagie roll. 

  • HOW to MAKE a CHOPPED CHEESE SANDWICH
Preparation :
  1. Sauté chopped Onions on a griddle or skillet.
  2. Add Ground Beef patties, seasoning them as they cook.
  3. Chop the meat and onions together as they cook, mixing thoroughly.
  4. Add CHEESE slices and let them melt into the meat mixture.
  5. Spread condiments on the roll, add the meat/cheese mixture, and top with lettuce and tomato. 

ORIGIN
  • The sandwich is widely believed to have originated in East Harlem, New York City, with many crediting Blue Sky Deli (also known as Hajji’s) as the birthplace. 


The BADASS COOKBOOK

BLUE RIBBON MEATLOAF

PRIZE WINNING CHILI

THe BEST SANDWICHES

And SECRET RECIPES

The BADASS COOKBOOK
AMAZON.com
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