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

 

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 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. 


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





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


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

.

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”
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Map of Italy – Travel


ITALY


ITALY 

VINTAGE MAP

 

ITALY


WINE MAP of ITALY


MAP of ITALY



HOTELS & FLIGHTS to ITALY – EUROPE

And WORLDWIDE




ITALIAN FOOD & TRAVEL

TRAVEL GUIDE – COOKBOOK

ITALY’S FAVORITE RECIPES

TRAVEL INFO – STORIES


MAP of EUROPE





HOTELS & FLIGHTS to EUROPE

RENTAL CARS & VACATION PACKAGES










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The Feast of The Seven Fish Italian Christmas Cookbook – Daniel Bellino Christmas Fish Recipes

 


The FEAST of The 7 FISH

“ITALIAN CHRISTMAS”
La FAMIGLIA

“La VIGILIA”

The FEAST of The 7 FISH. “ITALIAN CHRISTMAS”

Daniel Bellino-Zwicke is the author of 

The Feast of The 7 Fisha 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 SauceRagu 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








Affordable Hotel Venice Italy – Palazzetto Pisani

The DOGE’S PALACE

VENICE 
The PALAZZETTO PISANI

PALAZETTO PISANI GRAND CANAL HOTEL

VENICE



    


LUXURIOUS GUEST ROOMS


LUXURIOUS COZY ROOMS

PALAZETTO PISANI
HOTEL PALAZZETTO PISANI

LUXURIOUS COMMON SPACES & GUETST ROOMS

VENICE, ITALY



HOTEL PALAZZETTO PISANI – GRAND CANAL

VENICE

Palazzetto Pisani is a 16th-century building near Campo Santo Stefano, with direct access to the Grand Canal. It offers elegant accommodation with free Wi-Fi. The Accademia water-bus stop is a 3-minute walk away.

Most rooms and suites overlook the Grand Canal or the Rio del Santissimo canal, some are located in an annex building. Each is air-conditioned and comes with a flat-screen TV, and a private bathroom with Etro toiletries.

The style of the accommodation is typically Venetian, with wooden decorated ceilings, tapestries, and original frescoes. Some suites have a balcony.

Breakfast is served daily in a common lounge of the Pisani, to the sound of music from the nearby Benedetto Marcello music academy.




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