Italian Explorer Giovanni Verrazzano Discovered New York Bay and Manhattan Island

 


GIOVANNI VERRAZZANO

The DISCOVERER of MANHATTAN ISLAND

The HUDSON RIVER & NEW YORK BAY


GIOVANNI VERRAZZANO “The DISCOVERER of MANHATTAN ISLAND 

& NEW YORK BAY”

Verrazzano was born in Val di Greve (now Greve in Chianti), south of Florence, the capital and main city of the Republic of Florence. Recent archival research indicates he was born on July 20, 1491 to Frosino di Lodovico di Cece da Verrazzano and Lisabetta di Leonardo Daffi. An older hypothesis identified him with a son born in 1485 to Piero Andrea di Bernardo da Verrazzano and Fiammetta Cappelli.


GIOVANNI VERRAZZONO VOYAGE 1522- 1524

DISCOVERS NEW YORK BAY 

n September 1522, the surviving members of the Magellan expedition returned to Spain, having circumnavigated the globe. Competition in trade was becoming urgent, especially with Portugal. 

French merchants and financiers urged King Francis I of France to establish new trade routes. In 1523, the king asked Verrazzano to explore on France’s behalf an area between Florida and Newfoundland, intending to find a sea route to the Pacific Ocean. The expedition was funded by a consortium of Florentine merchants based in Lyon and Rouen, including the Gondi, Rucellai, Nasi, and Albizzi families. Over 20,000 écus were raised, with Verrazzano himself contributing as both captain and investor.

Within months, four ships set sail due west for the Grand Banks of Newfoundland, but a violent storm and rough seas caused the loss of two ships. The remaining two damaged ships, La Dauphine and La Normande, were forced to return to Brittany.

Repairs were completed in the final weeks of 1523, and the ships set sail again. This time, the ships headed south toward calmer waters under hostile Spanish and Portuguese control. 

After a stop in Madeira, complications forced La Normande back to home port, but Verrazzano’s ship La Dauphine departed on January 17, 1524, piloted by Antoine de Conflans, and headed once more for the North American continent.

It neared the area of Cape Fear on March 21, 1524 and, after a short stay, reached the Pamlico Sound lagoon of modern North Carolina. In a letter to Francis I, described by historians as the Cèllere Codex, Verrazzano wrote that he was convinced that the Sound was the beginning of the Pacific Ocean from which access could be gained to China. 

Continuing to explore the coast further northwards, Verrazzano and his crew came into contact with Native Americans living on the coast. However, he did not notice the entrances to the Chesapeake Bay or the mouth of the Delaware River.

In New York Bay, he encountered the Lenape in about 30 Lenape canoes and observed what he deemed to be a large lake, really the entrance to the Hudson River. He then sailed along Long Island and entered Narragansett Bay, where he received a delegation of Wampanoag and Narragansett people. 

The words “Norman villa” are found on the 1527 map by Visconte Maggiolo identifying the site. The historian Samuel Eliot Morison writes that “this occurs at Angouleme (New York) rather than Refugio (Newport). It was probably intended to compliment one of Verrazzano’s noble friends. There are several places called ‘Normanville’ in Normandy, France. The main one is located near Fécamp and another important one near Évreux, which would naturally be it. West of it, conjecturally on the Delaware or New Jersey coast, is a Longa Villa, which Verrazzano certainly named after François d’Orléans, duc de Longueville.”[27] He stayed there for two weeks and then moved northwards.

He discovered Cape Cod Bay, his claim being proved by a map of 1529 that clearly outlined Cape Cod. He named the cape after a general, calling it Pallavicino. He then followed the coast up to modern Maine, southeastern Nova Scotia, and Newfoundland, and he then returned to France by 8 July 1524. Verrazzano named the region that he explored Francesca in honour of the French king, but his brother’s map labelled it Nova Gallia (New France).


MAJOR POINTS


GIOVANNI VERRAZZANO was born in Greve in The Republic of Florence, modern day Grave in Chianti, Italy.

VOYAGE of 1524 – From 1522 – 1524, the Exploration of the East Coast of North America, from Florida to Newfoundland, Canada.

Landed at Cape Fear, Florida – March 21, 1524

1524 – Reaches the Chesapeake Bay near the mouth of the Delaware River

1524 – Sao;s into New York Bay and discovers Manhattan Island. Then explores Long Island, New York and discovers Narragansett Bay. 

1527 – Second trans Atlantic Voyage to Brazil. Returns to Dieppe, France with a cargo of Brazil Wood.

3rd VOYAGE 1528 – After exploring Florida, The Bahamas, and the Lesser Antilles, Verrazzano anchorage of the Island of Guadalupe, and rowed ashore, where he was allegedly Killed and “Eaten” by the native Caribs.







GIOVANNI VERRAZZANO EXPLORING The HUDSON

NATIVE LENAPE INDIAN SLOOK On





VERRAZZANO’S SHIP – La DAUPHINE

GIOVANNI VERRAZZANO
1524 VOYAGE
EXPLORATION of The EAST COAST of NORTH AMERICA
From CAPE FEAR FLORIDA to NEWFOUNDLAND, CANADA
With The DISCOVER of MANHATTAN ISLAND
And NARRAGANSETT BAY of LONG SILAND, NEW YORK
CASTELLOI VERRAZZANO
GREVE, ITALY in CHIANTI



CASTELLO VERRAZZANO Wine Estate – Greve

Castello di Verrazzano

, located in Greve in Chianti, is a historic Tuscan estate with roots dating to Roman times and documented winemaking since 1150. Famous as the birthplace of explorer Giovanni da Verrazzano (1485), the castle was held by his family until 1819. Owned by the Cappellini family since 1958, it is a renowned Chianti Classico producer focusing on Sangiovese and organic, sustainable farming.


  • The Verrazzano Family (7th Century–1819): The castle was home to the Verrazzano family. Giovanni da Verrazzano, who discovered New York Harbor in 1524, was born here. The family line ended in 1819.
  • The Ridolfi Era (19th-20th Century): The estate was passed to the Florentine Ridolfi family, known for founding the Fiorentina football team.
  • The Cappellini Era (1958–Present): Purchased by the Cappellini family in 1958, who restored the estate and revived its winemaking reputation.
  • Modern Era & Sustainability: The estate underwent full organic conversion in 2014. It also features a link to 1150 roots to the New York explorer, including exchanging stones between the castle and the Verrazzano-Narrows Bridge in 1963.

  • CHIANTI

    A bottle of CASTELLO VERRAZZANO CHIANTI 1969

    And a bottle of VILLA CALCINAIA CHIANTI 1969

    At The 100 YEAR ANNIVERSAY of The CHIANTI CONSORZIO

    GALA TASTING _ FOUR SEASONS – NEW YORK

    photo Daniel Bellino Zwicke


    Author / Italian Wine Guy – Daniel Bellino Zwicke

    With CAVALIERI LUIGI CAPPELLINO of CASTELLO VERRAZZANO

    In NEW YORK






    CASTELLO VERRAZZANO CHIANTI

    VERRAZZANO ROSSO – CHIANTI & CHIANTI RESERVE 
    .



    SUNDAY SAUCE

    by DANIEL BELLINO ZWICKE

    “AMERICA’S FAVORITE ITALIAN COOKBOOK”



    New York Italian Food and Wine Guy Daniel Bellino Zwicke

     



    “ITALIAN FOOD & WINE GUY”

    DANIEL BELLINO ZWICKE

    With Some of His FAVORITE FRIENDS WINES

    And a PUMPKIN PIE

    DANIEL BELLINO ZWICKE

    Daniel Bellino Zwicke

     is a prominent New York-based Italian food and wine professional, best-selling author, and restaurateur with over 30 years of experience in the industry. Known in the culinary world as “Danny Bolognese,” he is recognized as an authority on Italian wine and culture.

    Wine Industry Contributions
    Bar Cichetti: In 1997, he founded Bar Cichetti in New York City, credited as America’s first Venetian wine bar (Bacaro), where he served as Chef, Wine Director, and Managing Partner.
    • Professional Roles: He has held prestigious positions as a wine director and chef at notable New York establishments, including Barbetta, as Wine Director – (home to one of the greatest Italian wine cellars in the U.S.), Del Posto, and Da Silvano.
    • Industry Connections: He is frequently associated with legendary figures in the wine world, such as Sebastiano Rosa (former winemaker of Sassicaia) and the Antinori family, Conte Sebastiano Capponi – proprietor of legendary Villa Calcinai Wine Estate in Greve, Cavelieri Luigi Cappellini (Castello Verrazzano), The Marchese Piero Antinori, Francesca Planeta of Planeta, Antonio Rallo of Donnafugata, and more.

    • Notable Books & Writing
    • Bellino Zwicke has authored numerous books that blend Italian-American recipes with wine pairing advice and travel stories:
    • Sunday Sauce: a #1 Amazon best-seller focusing on Italian-American “Gravy” and wine culture.
    • The Feast of the 7 Fish: A popular guide to the traditional Italian Christmas Eve seafood feast.
    • La Tavola: Stories and recipes reflecting the life of an Italian-American New Yorker.
    • Positano – The Amalfi Coast: A cookbook and travel guide that explores the regional dishes and wines of Southern Italy.
    • SINATRA SAUCE – The Cookbook
    • The RAGU BOLOGNESE COOKBOOK
    • Current Projects: He is actively working on a dedicated book about Chianti and the wine of Chianti Classico, which he cites as one of his greatest passions.

    BOOKS by Daniel Bellino Zwicke are Available on Amazon.com

    • Online Influence
    • He manages the highly successful Instagram page @NewYork.Italian, which has over 500,000 followers and covers topics ranging from regional Italian wine to classic cinema and recipes








    Daniel Bellino Zwicke

    With FRIEND – CAVELERI LUIGI CAPPELLINI

    Of CASTELLO VERRAZZANO- GREVE, ITALY





    DANIEL with PALE ITALO STUPINO

    CASTELLO NIEVE

    BARBARESCO






    With The MARCHESE FERDINANDO FRESCOBALDI

    FRESCOBALDI BRUNELLO – CHIANTI







    SUNDAY SAUCE

    “AMERICA’S FAVORITE ITALIAN COOKBOOK”

    # 1 BEST SELLER ITALIAN COOKBOOKS for 2 YEARS



    Dario Cecchini – Italys King of Beef – Steak – Panzano Italy

     

    “To BEEF or Not to BEEF” ?

    DARIO CECCHINI

    ITALY’S Most CELEBRATED BUTCHER

    MACELLERIA CECCHINI

    PANZANO, ITALY






    DARIO CECCHINI

    MACELLERIA CECCHINI



    DARIO Says “HELLO NEW YORK”

    A PIECE of BEEF

    BISTECA FIORENTINA alla DARIO




    BEEF FEAST MENU


    OFFICINA DELLA BISTECA – DARIO CECCHINI


    1)  CHIANTI CRUDO – STEAK TARTARE

    2)  CARPACCIO di CRUDO

    3) – BISTECA PANZANO

    4) BISTECA FIROENTINA

    with FAGIOLI (Tuscan Beans)

    ROAST POTATOES

    LARDO & BREAD


    WINE – “SANGIOVESE”

    5). DESSERT – COFFEE & GRAPPA

    “OLIVE OIL CAKE”





    MEET DARIO

    MEET DARIO CECCHINI






    ANTICA MACELLERIA CECCHINI


    DARIO’S TUSCAN BEEF FEAST

    by author DANIEL BELLINO ZWICKE

    PANZANO, ITALY

    2026






    GENARO MEETS DARIO
    GENARO CANTALDO Goes to PANZANO

    BISTECA FIORENTINA with DARIO CECCHINI




    Getting READY
    To COOK SOME STEAK

    BISTECA at DARIO’S


    BISTECA FIORENTINA

    And Other CUTS of BEEF

    On The GRILL


    BEST SELLING ITALIAN COOKBOOK Author

    DANIEL BELLINO ZWICKE

    Making The SCENE at DARIO’S




    STEAK TARTARE

    alla DARIO

    “So GOOD”

    “BEST STEAK TARTARE I’VE EVER HAD”



    BEEF CARPACIO alla DARIO

    And DARIO’S AWESOME “STEAK TARTARE”


    You start the BEEF FEAST with DARIO’S STEAK TARTARE

    Probably the BEST YOU WILL EVER HAVE

    “So GOOD”

    Then they send out DARIO’S BEEF CARPACCIO





    TUSCAN BEANS

    Do You Know They Call TUSCAN PEOPLE “FAGIOLINI”

    BEAN EATERS

    They REALLY LOVE Their BEANS

    The ROAST POTATOES are AMAZING !!!!


    CHIANTI




    AMERICA’S FAVORITE

    ITALIAN COOKBOOK
    SUNDAY SAUCE

    by DANIEL BELLINO ZWICKE

    “STEAK ITALIAN STYLE”

    SUNDAY SAUCE – MEATBALLS – PASTA

    LASAGNA & MORE …

    Author DANIEL BELLINO ZWICKE

    ITALY TRIP 2026

    Author Daniel Bellino-Zwicke is a noted admirer and visitor of 

    Dario Cecchini, the world-renowned Italian butcher based in Panzano in Chianti, Tuscany. Bellino, an author of Italian-American culinary books, has documented his visits to Cecchini’s famous restaurant, Officina della Bistecca, praising him as a “Master of Meat” and a “True Gentleman”.

    • Daniel Bellino-Zwicke: Author of books including “Mama + Me” and “Sunday Sauce,” who often features Italian culinary experiences and has highlighted his visits to Cecchini.
    • Dario Cecchini: Known as the “world’s most famous butcher,” Cecchini is an 8th-generation butcher from Panzano who gained international fame for his dedication to traditional butchery, respecting the animal, and using every part of it.
    • The Experience: Bellino has described dining at Cecchini’s Officina della Bistecca(The Workshop of the Steak) as a cherished experience, highlighting it as a pinnacle of Tuscan meat preparation.
    • Connection: Bellino has documented his admiration for Cecchini’s work and philosophy on his social media platforms, including Instagram and Facebook.




    Al Pacino Favorite Pasta – Recipe by Bellino -Spaghetti Aglio Olio

     

    CLEMENZA MAKES SAUCE

    RICHARD CASTELLAN & AL PACINO

    The GODFATHER


    AL PACINO’S Favorite PASTA !  SPAGHETTI AGLIO OLIO recipe by BELLINO

    “Pacino & Bellino” refers to a culinary and cultural connection centred around Italian-American traditions, specifically involving author Daniel Bellino-Zwicke (often referred to as Bellino), and actor Al Pacino.

    Here are the key aspects of this Connection:

    Sunday Sauce Recipe: Daniel Bellino created a “Sunday Sauce” (Italian-American gravy with sausages, meatballs, and braciole) recipe inspired by the scene in The Godfather where Clemenza teaches Michael Corleone (Al Pacino) how to make it.
    • “Sunday Sauce” Sneakers: Bellino created limited-edition “Sunday Sauce” sneakers inspired by this theme and his Italian cookbook.
    • Al Pacino’s Favorite Dish: Bellino has highlighted and written about Al Pacino’s favorite dish, which is Spaghetti Aglio e Olio (garlic and oil), a dish often cooked by Pacino’s family in the Bronx.
    • Culinary Collaboration/Homage: Bellino-Zwicke has written extensively about Italian-American culture, often bridging the gap between iconic figures like Frank Sinatra and Al Pacino with authentic, traditional recipes in his books and articles.
    • “Sunday Sauce alla Pacino”: This is a specific recipe created by Bellino-Zwicke, described as a culinary tribute to Al Pacino.








    SUNDAY SAUCE

    alla BELLINO alla PACINO

    RECIPES :

    SUNDAY SAUCE

    PACINO PASTA

    LASAGNA – MEATBALLS

    And MORE  ….

    AL PACINO 

    DID YOU KNOW ?

    AL PACINO’S Family Comes From CORLEONE SICILY



    DANIEL BELLINO-ZWICKE

    BAR TIBERIO

    CAPRI, ITALY





    SPAGHETTI GARLIC OIL alla PACINO

    aka “SPAGHETTI AGLIO OLIO”



    PACINO PASTA Recipe by BELLINO

    INGREDIENTS :

    ¼ cup best quality
    Italian Olive Oil
    6 cloves of Garlic,
    peeled and minced
    ½ teaspoon
    Red Pepper Flakes
    1 pound
    imported Italian Spaghetti
    ¼ cup
    Italian Parsley

    Put a large pot with 4 quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.

    Place Olive Oil and garlic in a large frying pan and cook on medium heat for 2 minutes.

    Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.

    Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package.  Two minutes before the cooking time on package start testing the doneness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.

    Once the pasta is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 1/3 of a cup of the pasta cooking water to add to pasta sauce.

    Add spaghetti back to the pot it cooked in and add the garlic olive oil sauce and the a mix well. 

    Add a little of the pasta cooking water if needed. Add the chopped parsley and mix.

    Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.









    NONNA BELLINO’S COOKBOOK

    “RECIPES FROM MY SICILIAN NONNA”

    Daniel Bellino Zwicke

    Italian Food in The Movies – Goodfellas The Godfather Big Night

     


    “Shove in your Saa – Seeg & Meatballs”



    It all started with Pete Clemenza and The Godfather, a movie by Italian-American director Francis Ford Coppola. Yes, I guess we can say it started with Francis. It was Francis Ford Coppola who wrote the Screenplay along with the author of the Best Selling Novel – The Godfather, Mr. Mario Puzo, also an Italian-American. Coppola was the co author of The Godfather Screenplay along with Puzo. And it was Coppola who was the films director and decided what would be in the film and what wasn’t.

    Coppola brilaintly sets the scene of Sonny Corleone meeting with his Capo’s and other Corleone Crime Family associates, discussing strtegies of their next moves after Virgil Sollozzo puts out a hit on Sonny’s father, Don Vito Corleone (Marlon Brand). The attempted assasination of Vito Corleone fails, and Vito Corleone is still alive, as his son Santino (Sonny) becomes the acting Boss of the Corleone Crime Family. 

    As Sonny and his cronies discuss what to do, sitting around eating Chinese Food, his Capo, Peter Clemenza is making a pot of Italian Sunday Sauce Gravy with Sausages & Meatballs. Sonny’s younger brother Michael (Al Pacino) is in the room as well. He gets a call from his girlfriend Dianne, who ask Michael if she loves him. Michael doesn’t say it, but Clemenza being the smart old guy that he is, knows what has been said, and says, “Why don’t you tell that nice girl you Love her. I Love you with all of my Heart. If I don’t again soon, I’ma gonna Die” Clemenza chuckles.

    Clemenza continues cooking his Sauce, then says to Michael, “Come over here kid. Learn something. You never know when you’re gonna to cook for 20 guys someday?  You see? You start out with a little oil. Then you fry some Garlic. Then you throw in some Tomatoes, some Tomato Paste, you fry it up. You make sure it doesn’t stick. You get it to a boil. You shove in all your Sausage, and your Meatballs. Add a little bit of wine. And a little sugar, and that’s my trick.”

    Yes, Clemenza making Sunday Sauce and Meatballs was a favorite scene which just about everyone recalls and talks about, and for good reasons. It’s a great scene. But let us not forget some other scenes that included Italian food. At Connie Corleone’s Wedding, we have a Corleone associate throwing a Gabagool Sandwich to Paulie (watch the video below).

    Also, let’s not forget Sonny tearing off a piece of Italian Bread, dipping it into the Sauce that Sonny’s mother has simmering on the stove. Then Sonny eats it. There are a couple scenes when the the wole Corleone Family is eating at the table. There’s the scene when Connie has cooked a meal for herself and her husband Carlo. One of Carlo’s girlfriends (Goomada) calls up asking for Carlo. Connie picks up the phone, then her and Carlo start fighting.


    Another memorable scene that involved Italian Food was the meeting between Michael, Virgil Sollozzo, and Captain McCluskey at Louie’s Italian Restaurant in the Bronx. The three of them are sitting around the table when McCluskey asked Sollozzo, “How the Italian Food in this Restaurant?”
    Sollozzo replies, “Get the Veal. It’s the best in the City”

    Michael Corleone goes into the bathroom, and gets the gun that is planted for him inside the bathroom, above the toilet. Michael comes back out into the dining room and shoots and kills both Sollozzo and Captain McCluskey. The calmly drops the gun, and walks out of the restaurant.





    MAKING SAUCE

    CLEMENZA Shows MICHAEL How to Make SUNDAY SAUCE

    ITALIAN GRAVY






    BIG NIGHT


    In the annals of Italian Food in movies, Stanley Tucci’s Big Night is way up near the top. Some would probably put it on the top of their list. Yes when it comes to Italian Food in movies, Big Night is a heavyweight. The movie centers around two brothers from Italy, in their Italian Restaurant on the Jersey Shore, Louis Prima, and a monumental dish of Southern Italy, known as a Timpano (aka Timballo). 

    The brothers restaurant is not doing that well financially. The food is very good, but this is the 1950s, and the locals don’t get Chef Primo’s authentic Italian Food. When a fellow (rival) restaurant owner tells brothers Scondo (Stanley Tucci) and Primo that he knows the famous Sicilian-American singer Louis Prima, and that he is going to get him to come to the brothers restaurant, this get the ball rolling on a very special dinner hosted by the brothers, featuring Chef Primo’s wonderful food, and the centerpiece of the meal, The Timpano, a luxurious dish made of baked maccheroni, meats, sauce, and cheeses stuffed into a dough shell that’s baked in a pan called a “Timpano” by which the dish gets his name. 

    The movie stars Stanley Tucci as Secondo, Tony Shaloub as Primo, Secondo’s brother, Isabella Rossellini as Gabriella, with Minnie Driver, and Marc Anthony as the busboy.

    The wonderful music, fine cast, and the scenes preparing the Timapno and other dishes is superb, and it’s these scenes that captivated audiences, and inspired to make their very own Big Night Style Italian Dinner Parties. The rest is history, and people still talk about Big Night, the Timpano, and wonderful Italian Dinner.




    The TIMPANO

    Stanley Tucci, Marc Anthony, & Tony Shaloub
    BIG NIGHT


    Goodfellas

    Johnny (Frank Pelligrino Sr,) & Vinny (Charlie Scorsese)

    DINNER in PRISON


    GOODFELLAS



    There are several Italian Food scenes in Martin Scorsese’s Goodfellas, a true life story of factions of the New York Mafia members and associates, based on Nick Pellegi’s book Wiseguy. Of course the most famous food scene is when Henry (Ray Liotta) is in Prison with Vinny (Charlie Scorsese), Johnny Dio, and “Big Paulie” (Paul Sorvino). Viiny is making the Sunday Sauce Italian Gravy with Meatballs and Pork Neck, as Johnny Dio cooks up some Steaks. The scene is quite memorable, and people talk about it all the time, especially the way Paul Sorvino shaves the Garlic “Ravor Thin” with a ravor, and Big Paulie telling Vinny, “Vinny don’t put too many Onions in the Sauce.” You gotta just Love it?

    The scene with Henry making Veal Scallopine and his brother stirring “The Sauce” is memorable as well. 

    So if you Love Movies, Italian Food, and Italian Food in movies, there’s a good chance you already know these films and the Food Scenes in them, and if you’re like me, you talk about them, and watch the movies over and over again. When you’ve got something good, you stick with it. And that’s The Godfather, Coppola and Pacino, Clemenza and his Sauce. Big Night Stanley Tucci and The Timpano, and Marty Scorsese’s Goodfellas, Robert DeNiro, The Prison Sauce, and the main character Henry Hill, and the late great Ray Liotta, who turned in such a great performance, he was even better than DeNiro. “Yes he was.”

    Watch the movies, enjoy, make a Sunday Sauce, and listen to Sinatra. What’s better than that?
    GOODFELLAS

    PRISON DINNER




    GOODFELLAS  “PRISON SAUCE” Recipe
    JOHNNY DIO’S STEAK  –  Recipe


    by Daniel Bellino Zwicke






    SUNDAY SAUCE alla CLEMENZA

    all PACINO

    From The GODFATHER

    “MAKE a BIG NIGHT TIMPANO”


    NONNA BELLINO’S COOKBOOK

    RECIPES FROM MY SICILIAN NONNA

    Note :  Timpano is also known as TIMBALLO in most parts 
    of Southern Italy, and there are numerous variations, and recipes,
    like the one in Grandma Bellino’s Cookbook. 




    iL TIMPANO

    “BIG NIGHT”






    The SINATRA COOKBOOK


    SINATRA SAUCE

    MUSIC MEATBALLS & MERRIEMENT

    Daniel Bellino Z









    CARLO & CONNIE FIGHT


    Connie :  “Why don’t you bring your WHORE home for dinner” ?







    Paulie’s Friend throws him a Gabagool Sandwich
    “Hey Paulie! I got some Gabagool” !!!

    At Connie Corleone’s Wedding

    Paulie’s friend (Mobster) has a couple GABAGOOL (Capicola) Sandwiches

    and throws one to Paulie, who says,  “Hey you Stupid Jerk” !

    Watch this at Second 00.48 on the video clip.







    “Don’t Overcook it.”

    “You Overcook it, it Defeats its Own Purpose”

    Robert DeNiro

    RAGING BULL




    PS  “And Let Us Not Forget RAGING BULL and the Steak Scene”




    “It’s Like a Piece of CHARCOAL”

    “BRING IT OVER” !!!





    “YOU WANT YOUR STEAK” !!!!






    Bellino beat Tucci – ALL’ ARCO wine bar Venice Italy – Daniel Bellino discovers all’ Arco and Cicchetti in 1995

     SEARCHING for CICCHETTI

    VENICE, ITALY

    Daniel Bellino & Stanley Tucci

    all’ ARCO

    VENICE

    “WHERE BELLINO Beat TUCCI”
    all ARCO

    VENETIAN CICCHETTI

    STANLEY TUCCI’S FAVORITE

    “But Author DANIEL BELLINO ZWICKE Discovered it 20 YEARS Before TUCCI”

    Daniel Bellino Zwicke discovered all ARCO in 1995. He read an article in the New York Times
    about the Wine Bars (Bacari) and Cichetti of Venice, and was inspired. He wanted to open one
    in NEW YORK. So Daniel booked a flight to VENICE, flew over, and over a 9 period he Explored the WINE BARS of VENICE. Just before people started getting on the Internet, and 20 Years before INSTAGRAM which informed the World of Bacari, Venetian Wine Bars and CICCHETTI, some 20 years after Daniel Bellin Z, who opened America’s 1st Ever VENETIAN  WINE BAR “BAR ICHETTI” in NEW YORK’S Greenwich Village, where Danie was Bar Cichetti’s CHEF< Wine Director and Managing Partner. The rest is History. And don’t forget BELLINO Beat TUCCI, as far as Informing the people of the World of the existence of all ARCO and their wonderful Cichetti.

    “BASTA” !!!


    Note : There is no one correct spelling for Cichetti, which even in VENICE you will see it written several different was, including : CICHETTI, Cicchetti, and Cicheti. 


    all’ ARCO

    “WHERE BELLINO Beat TUCCI”

    VENETIAN CICCHETTI

    STANLEY TUCCI’S FAVORITE


    “But Author DANIEL BELLINO ZWICKE Discovered it 20 YEARS Before TUCCI”

    Daniel Bellino Zwicke discovered all ARCO in 1995. He read an article in the New York Times about the Wine Bars (Bacari) and Cichetti of Venice, and was inspired. He wanted to open one in NEW YORK. 

    So Daniel booked a flight to VENICE, flew over, and over a 9 period he Explored the WINE BARS of VENICE. Just before people started getting on the Internet, and 20 Years before INSTAGRAM which informed the World of Bacari, Venetian Wine Bars and CICCHETTI, some 20 years after Daniel Bellin Z, who opened America’s 1st Ever VENETIAN  WINE BAR “BAR ICHETTI” in NEW YORK’S Greenwich Village, where Daniel was Bar Cichetti’s CHEF – Wine Director and Managing Partner. The rest is History. And don’t forget BELLINO Beat TUCCI, as far as Informing the people of the World of the existence of all ARCO and their wonderful Cichetti.

    “BASTA” !!!


    Note : There is no one correct spelling for Cichetti, which even in VENICE you will see it written several different was, including : CICHETTI, Cicchetti, and Cicheti. 


    VINO e CICHETTI

    Where “BELLINO Beat TUCCI”



    all’ ARCO
    Photo by Daniel Bellino Zwicke – 1995
    VENICE, ITALY
    Author DANIEL BELLINO ZWICKE

    At OSTERIA ALL’ARCO

    1995

    VENICE, ITALY

    “28 YEARS BEFORE TUCCI”

    ITALIAN FOOD & TRAVEL

    BOOK by DANIEL AMAZON.com


    ALL’ ARCO

    STANLEY TUCCI at All’ARCO
    28 YEARS AFTER BELLINO

    All’ARCO
    VENICE, ITALY


    ALL’ARCO

    VENICE




    CICCHETTI

    STANLEY TUCCI at all’ARCO
    VENICE – 2023
    “EATING CICHETTI”
    BELLINO Beat TUCCI by 28 YEARS – at all’Arco 1995




    AMERICA’S 1st EVER BACARO

    VENETIAN WINE BAR
    BAR CICHETTI 
    AMERICA’S 1st VENETIAN WINE BAR (Bacaro)
    Created by Daniel Bellino-Zwicke & Tom Taraci

    DANIEL BELLINO ZWICKE
    In front of his Hotel in VENICE
    ALBERGHO GUERATTO
    “JUST MINUTES After DISCOVERY ALL’ ARCO”
    VENETIAN WINE BAR
    VENICE – 19915

    READ ABOUT VENICE
    CICCHETTI & VENETIAN WINE BARS
    In “ITALIAN FOOD & TRAVELS”
    ROME VENICE PIZZA PASTA & ?
    TRAVEL GUIDE -COOKBOOK
    Daniel Bellino Zwicke


    Casanova ‘s Favorite Cafes and Wine Bars in Venice Hotels

     


    GIACAMO CASANOVA

    VENICE, ITALY

     
     
    Do MORI
     
    VENICE




    Inside Cantina do Mori
     
    One of CASANOVA’S Favorite Bars


    Cantina Do Mori is Venice’s oldest bacaro (tavern), founded in 1462 and located near the Rialto Bridge. Its name, meaning “two Moors,” may refer to two early servers, and the tavern is rumored to be where Casanova took his first dates. 

    Cantina Do Mori continues to serve a variety of small sandwiches, known as cicchetti or “Francobolli” (stamps), and is a historic spot to experience Venetian culture.




     

    The Bar at Do MORI
     
    VENICE




      
    Giacamo Casanova
     
     
     
     
    At Do MORI

     
     
     
    Typical Cichetti at Do Mori
     
    Panini, Baccale Mantecate, Mussetto and ???


     
     
    SPAGHETTI con GAMBERONI
     
    Do MORI
     
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    Screenshot 2019-12-26 at 8.11.04 PM
     
    Caffe Florian

    Piazza San Marco

    VENICE

    Since 1720

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    Caffe Florian’s was a favorite of Giacomo Casanova where he began many a Seduction over the years. Caffe Florian opened its door in 1720 and has been serving the citizens of Venice and the World ever since.

    Caffe Florian has seen the likes of : Napoleon Boanaparte, Winston Churchill, Maria Callas, Aristotle Onassis, Jackie Kennedy, George Clooney, Jude Law, Gwyneth Palthrow, Matt Damon, Ernest Hemingway, Kings, Queens, Princes & Princesses, US Presidents, Heads of State, writers, artist, Film Makers, Movie Stars, tourists, and the people of the World in its almost 300 years of operation, serving, Espresso, Cappuccino (Coffee), Wine, Tea, Prosecco, Campari Aperol, Sndwiches, and Sweet Treats. Have you been there? Casanova has, and if you haven’t been, no trip to Venice is complete without at least one or more visits to this historical spot.


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    Do SPADE
     
    “Drink where CASANOVA Drank”
     
    Calle Spade, San Polo, Venice
      
     
    One of the most ancient Venetian Osterie, the Cantina Do Spade is only a few steps away from the Rialto Bridge. This Bacaro offers a variety of cicheti: small typically Venetian snacks like fried squid rings, Meatballs, Mozzarella in Carrozza, Baccala Mantecato etc. Here our friendly staff and atmosphere will make you feel at home, but with the opportunity to taste fine and fresh food.
     
     

     
     
    Inside Do SPADE
     
    VENICE




     
     
    Have an Ombra
     
    Drink Wine where CASANOVA used to Drink
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    FIND a HOTEL in VENICE

    FLIGHTS & HOTELS WORLDWIDE

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    FEAST7fish
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    .VENETIAN SEAFOOD RECIPES
     
    In The FEAST of The 7 FISH

     
    CICHETTI & WINE
     
    At CANTINA DO MORI
     
    VENICE – ITALY




    SophiaLorenFISH.png
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    Sophia Loren

    Seafood Recipes
    For ITALIAN CHRISTMAS “The FEAST of The 7 FISHES”

    LENT and ALL YEAR ROUND

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    Screenshot 2019-12-26 at 8.11.35 PM
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    Giacomo Casanova



    Giacomo Casanova

    (1724 – 1798)


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    Giacomo Casanova was born in Venice on 2 April 1725, the eldest son of a Spaniard Gaetan-Joseph-Jacques Casanova and his Italian wife Zanetti Farusi, both actors. His father died when he was around nine or ten and his mother continued traveling with her acting troupe, leaving her six young children as always with their maternal grandmother Marzia Farusi; Casanova and his siblings don’t seem to have had much of a relationship with their mother then or later in life. Casanova describes himself as having being ‘a vegetable’ until the age of eight, by which we should infer nothing much interesting or eventful happened in his early growing years. However he did begin his education and showed himself to be an unusually bright young fellow. Not bright enough to have developed a complete understanding of himself as yet though. His first choice of a career, funnily enough, was Priesthood – even in an era when nobody was particularly chaste or saintly, he would have been a real disaster in that role. Fortunately for him, his roving eye ruined this prospect before it even began and, never the one to be cast down by anything for very long, he shrugged, studied Law instead, and let himself loose on the secular world next.

    For the rest of his life, Casanova was to remain, what can only be described as, a Jack of all Trades – and Master enough of himself to get out of all the sticky situations that these Trades invariably got him into. He developed into a real tolerant, open-minded individual – he usually refrained from pointing fingers at other people’s morals and never hesitated in giving them plenty of reasons to be sniping about his in turn – if they sniped too much and too loud, he was always forward in inviting them to duel – and he was rarely the one to be carried off the field with many wounds to lick. He made time for practically all the fools he came across – to fleece them for all they were worth – and for most of the women and girls that crossed his path. He nearly married on several occasions, but last minute escapes prevailed every time. On one occasion he almost married his own illegitimate daughter – he had several illegitimate children that he either never heard of or came to hear of, like on this occasion, a mite later in life. Certainly though, he never worried his head too much about them. But then he wasn’t prone to worrying too much about anything. This perhaps was the main ingredient of his carefree existence. If one thing doesn’t work, well, never mind, let’s move on to something else, let’s see what’s around the next bend. And if it was necessary to bend a bit to get around the bend, hey, no problemo whatsoevero, in this life of ours some adjustment is always necessary.

    Casanova’s talent for adjustment saw him traveling widely – Florence, Italy, Spain, Russia, Poland, Germany, England, France, Switzerland, Holland, Belgium, Austria, Turkey – and coming into contact with a wide spectrum of society, from peasant-folk to city thugs to ordinary middle-class people to the very rich and affluent to the aristocrats and royalty. He had close social contacts with the King of France, with Catherine The Great of Russia, with George III of England, with Frederick The Great of Prussia, with Joseph II of Austria, with Benedict XII in Rome, with the French thinkers Voltaire, Rousseau, d’Alembert, Crebillon, and many other eminent personalities of the day. He also found himself a prisoner of the Inquisition in Venice’s notorious Piombi prison for 15 months – for expressing his personal opinions on religion and morality a little too publicly – he would probably have languished there forever except for his irrepressible spirit – after one failed bid to escape, he tried again and his hair-raising second attempt was a success. Unlike one of our modern heroes, Casanova doesn’t appear to have suffered from much post traumatic stress as a result of this ordeal. He dusted himself off and coolly went back to the business of living. He always took care to live particularly well, with good food, clothes, and lodging. He made a great deal of money from his various schemes and lost it all rather quickly. The concept of saving was just beyond him.

    Some twenty years later, needing money, he was back in Venice, opportunistically seeking employment with the very people that had once arrested him. It seems they were as prepared to be forgiving and he worked for them as a Secret Agent from 1774 to 1782. Then he left Venice for the last time and went to Paris. Here he met Count Waldstein who invited him to come live on his property, the Chateau Dux, in Bohemia and work there as a Librarian. Quite a career change, but perhaps a little peace and quiet was just what Casanova was looking for. He accepted and spent the next fourteen years at Dux.

    It wasn’t demanding work and gave him ample time for intellectual pursuits of his own – aside from his memoirs, on which he worked diligently, he wrote on Mathematics, Philosophy, Grammar, Poetry, Short Stories, Plays, and so on. He also maintained a voluminous correspondence with friends, acquaintances, and former lovers. Age didn’t in any way diminish his general enthusiasm. Just prior to his death – on 4 June 1798 – he was described by the Prince de Ligny as: “At 73, no longer a god in the garden or a satyr in the forest, he is a wolf at table.”

     

     

     


    The GRITTI PALACE HOTEL


    “HEMINGWAY’S FAVORITE”

    ALWAYS a WARM WELCOME

    The GRITTI PALACE


    BOOK a ROOM

    At HEMINGWAY’S FAVORITE VENTIAN HOTEL

    The GRITTI PALACE





    The BAR

    DRINK WHERE HEMINGWAY DRANK

    The GRITTI PALACE

    VENICE


    The HEMINGWAY SUITE



    VENICE HOTELS & WORLDWIDE



    FLIGHTS & HOTELS WORLDWIDE



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    MangiaITALI-OrigART

    STORIES of ITALIAN FOOD

    In ITALY

    VENICE

    Amazon.com

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    Katharine Hepburn Venice Hotel in the Movie SUMMERTIME – Stay at Pensione Accadamia Venice Italy


    KATHARINE HEPBURN “SUMMERTIME
    KATHARINE HEPBURN

    At The PENSIONE ACCADEMIA

    Filming of The Motion Picture “SUMMERTINE”

    STAY at The HOTEL MISS HEPBURN’S CHARACTER STAYED

    “SUMMERTIME”

    Starring – KATHARINE HEPBURN

    And ROSSANO BRAZZI

    Directed by DAVIDE LEAN

    Shot on LOCATION – VENICE, ITALY

    KATHARINE HEPBURN’S HOTEL

    In The MOVIE “SUMMERTIME”

    PENSIONE ACCADEMIA – VILLA MARAVEGE

    VENICE

    The Hotel That KATHERINE HEPBURN stayed in

    In The MOVIE “SUMMERTIME”


    “WELCOME”


    PENSIONE ACCADEMIA – VENICE

    “STAY. WHERE KATHERINE HEPBURN STAYED”

    SUMMERTIME

    VILLA MARAVEGE

    PENSIONE ACCADEMIA

    DOSODORO, VENICE

    PENSIONE ACCADEMIA – VILLA

    LOCATED on a LOVELY CANAL

    DOSODORO – VENICE

     

    PENSIONE ACCADEMIA

    VENICE – ITALY 

    PENSIONE ACCADEMIA

    STAY WHERE “KATHARINE HEPBURN” STAYED

    The MOVIE “SUMMERTIME”


    VENICE HOTELS

    FLIGHTS & HOTELS ITALY & WORLDWIDE

    ITALIAN FOOD & TRAVELS

    ROME VENICE & ???

    TRAVEL GUIDE COOKBOOK

    VERONA SICILY NAPLES

    POSITANO CAPRI

    The AMALFI COAST ITALY

    “SUMMERTIME”
    KATHARINE HEPBURN

    Trailer – “SUMMERTIME”

    VENICE

    During the Filming of “SUMMERTIME” Katharine Hepburns character Jane Hudson stayed at the fictitious Pensione Fiorini, which in real life was the Pensione Accademia. The scenes with Jane Hudson (Katharine Hepburn) at the Pensione Fiorni were shot at the real-life (current day) Pensione Accademia Villa Maravege.

    During the filming go the movie “SUMMERTIME” directed by David Lean, Miss Hepburn stayed. at 

    The HOTEL DANIELI, Venice.

    To book a room at The HOTEL DANIELI where KATHERINE HEPBURN Stayed

    CLICK HERE !

     

    The HOTEL DANIELI

    VENICE


    The LOBBY

    HOTEL DANIELI

    One of The WORLD’S Most GLAMOROUS

    KATHERINE STAYED at The DANIEL while Filming SUMERTIME

    The DANIELI – VENICE

    The HOTEL DANIELI


    VENICE 

    The HOTEL DANIELI






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    The Gritti Palace Hotel Venice – Luxury Hotel Travel Italy – Reservations and Booking

     

     
    VENICE
     
    GRAND CANAL
     
    Della SALUTE

     

     
    The GRITTI PALACE HOTEL
     
    VENICE
     
    A TYPICAL ROOM
     
    The GRITTI PALACE HOTEL
    VENICE, ITALY

     

     

    The GRITTI PALACE

     

     

     
    The GRITTI PALACE
     
    VENICE
     
     
     
     
     
     
    FLIGHTS & HOTELS WORLDWIDE

     

     

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    Spaghetti Carbonara – The American Connection – American Soldiers in Rome during WW II – Original Recipe

     

     

     
    SPAGHETTI CARBONARA
     
    “WHAT DID GI’s HAVE to DO with IT” ???
     
     

     

     

     

    PASTA CARBONARA & AMERICAN “GI’s” ???
     
     
    Carbonara is a classic Italian pasta dish from Rome, Italy. It is known for its creamy sauce made from eggs, Pecorino Romano Cheese, cured pork (Guanciale or Pancetta) Black Pepper. “No Cream” !!!  The sauce’s silky texture is achieved by tossing hot pasta with the egg mixture and starchy pasta water off the heat, which gently cooks the eggs without scrambling them. 
     
    Pasta Carbonara’s origins are strongly linked to American soldiers in Rome during World War II, who introduced bacon and powdered eggs, prompting Italian cooks to create a pasta dish with these ingredients and local cheese and black pepper for a hearty meal, evolving from a “breakfast spaghetti” request into the iconic dish known today. Italian cook Renato Gualandi is sometimes credited with creating an early version using these rationed items for U.S. officers in 1944, although the dish’s exact inventor remains debated. 
    The WWII Connection
    American Rations: U.S. troops brought bacon, cheese, and powdered eggs, which were a novelty and comfort to them.
    • Italian Adaptation: Local Italian cooks combined these ingredients with pasta, creating a version of bacon and eggs on spaghetti, sometimes called “spaghetti breakfast”.
    • Key Ingredients: This fusion led to the creamy sauce of eggs, cheese (like Pecorino Romano), cured pork (substituted for bacon), and black pepper (resembling charcoal dust). 
    • Evolution to Modern Carbonara
    • After the war, as local ingredients became more available, the recipe was refined using fresh eggs and guanciale (cured pork jowl), becoming the beloved Roman dish we know today.
    • While some debate its American influence, most food historians agree the dish emerged in post-WWII Rome, a testament to an Italian-American culinary exchange
     
     
     
     
     
     
    SPAGHETTI CARBONARA
     
    EGGS, GUANCIAL, PECORINO, SPAGHETTI
     

     

     
     
     
     
     
    CARBONARA & ROMAN PASTA
     
    RECIPES
     
    In “ITALIAN FOOD & TRAVEL”
     
    TRAVEL GUIDE – COOKBOOK
     
    DANIEL BELLINO ZWICKE
    PASTA CARBONARA – RECIPE
    How to Make Authentic Carbonara
    INGREDIENTS:
    12 ounces imported Italian Spaghetti, 4 Egg Yolks, 1 cup grated Pecorino Cheese, Black Pepper
    The key to Carbonara is the emulsion—creating a creamy sauce using the heat of the pasta rather than direct stovetop heat, which would scramble the eggs. 
    Prep the Meat: Sauté cubed guanciale or pancetta in a skillet until the fat renders and the meat is crispy.
    Whisk the Sauce: In a separate bowl, whisk together the eggs, grated cheese, and plenty of black pepper.
    Cook Pasta: Boil spaghetti in salted water until just al denteReserve a cup of the starchy pasta water before draining.
    Combine: Toss the hot pasta into the skillet with the pork and rendered fat.
    Emulsify: Remove the pan from the heat. Quickly stir in the egg and cheese mixture, adding small splashes of reserved pasta water as needed. The residual heat will cook the eggs into a smooth, glossy sauce. 
     
     
     
    SPAGHETTI CARBONARA
    Video Recipe
    In ITALIAN
    SPAGHETTI CARBONARA
    VIDEO RECIPE
    by VINCENZO “In ENGLISH”
    .