Tag: PASTA

New Venice Travel Guide Cookbook by Daniel Bellino Zwicke – Venetian Food Recipes

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EXPLORING VENICE

TRAVEL GUIDE – COOKBOOK

The LATEST From DANIEL BELLINO ZWICKE
AMAZON.com

EXPLORING VENICE
Exploring Venice. Daniel Bellino has done it again. He just released has latest book – Exploring Venice – Travel Guide – Cookbook. Speaking of travel guide cookbooks, it seems as though Bellino owns this genre, having written three wonderful books that fall under this genre, which we even think that Bellino-Zwicke may have even invented.
His latest offering is all about one of the World’s most loved and cherished destinations – Venice, Italy. Venice, a city like no other in the world. Venice is totally unique, and the people of the World love it, and love going there. So Mr. Bellino Z has written a quite wonderful book that will help to guide these people –  on where to go in Venice – restaurants, wine bars, museums, and other local sights, it’s all there.

Bellino’s “Exploring Venice,” like all of his Italian Travel Books, gives you the authors very own unique perspective, as only Daniel Bellino can. You see, unlike many who write travel books, Bellino has some 40 years experience under his belt, when it comes to visiting and knowing Venice, the place, the people, the lifestyle, and of course the food, of which, no Venetian Travel Guide has ever had such a large battery of great Venetian food recipes such as this. And not many can match when it comes to Bellino & Venice, wine bars, and Venetian food, as Daniel Bellino Zwicke is a master of it all. He created the 1st ever Venetian Bacaro in America in 1998. What is a bacaro you ask? A bacaro is the Venetian dialect name for a wine bar. The word bacaro translates to “House of Bacchus”. – with Bacchus being The Roman Guide of Wine, the name for a wine bar in Venice “Bacaro” is quite appropriate. Daniel Bellino fell in love with the bacari of Venice and wanted to open one of his own, and so he did. 

Having wanted to open a Venetian Wine Bar (bacaro) in New York, Bellino needed to know about them, and as much as he could. Everything. And so in the Spring (Primavera) of 1995, after reading an article on the bacari of Venice, Bellino decided he had to go and check them out. He book a flight to Vencie, and stayed for 11 days, going to every wine bar (bacaro) in town. He ate, drank wine, chatted with the owners and clients alike, took pictures, and absorbed it all, find out all about the food (cichetti), the local wines, and how the food and wine was produced, presented, and consumed in these bacari of the enchanting city of Venice. 

Daniel Bellino went back to New York, and along with business partner Tom T, opened Bar Cichetti – “America’s 1st Ever Venetian Bacaro” (wine bar). Danie was the Chef, Wine Director, and managing partner of Bar Cichetti which the food-press and Italian wine professionals in New York and Italy absolutely loved. We could go on and on about Bar Cichetti, but sorry, though a great subject, we actually got off the main subject at hand – the book by Bellino, EXPPLORING VENICE. 

So, like any other travel guide, there’s a list of the best restaurants to go to, and bacari. A list of museums, best sights to see, some history, and the hotels of Venice. Then there’s a few stories, containing the authors own wonderful experiences and insights into the enchanting city of Venice. The author touches on the most famous Venetians of all : “Casanova,” Vivaldi, & one Giuseppe Cipriani, the creator of World Renowned Venetian Treasure “Harry’s Bar.” Not every guide book of Venice touches on these subjects, but Bellino does. And his insights are quite valuable. The author tells you of several of Casanova’s favorite haunts that remain open and active to this very day. And you can go to Caffè Florian and the wine bars of Venice , eat and drink, and enjoy these establishments just as Giacamo Casanova did, almost 300 years gone by. Now that’s quite something, wouldn’t you say?

Now the recipes, some of which are quite unique. Oh, we almost forgot to inform you, the author cooked professionally in New York City for some 14 years, before getting heavily involved in Italian Wine, as  the wine director of some New York’s most renowned Italian restaurants, and became one of the foremost authorities in America, on Italian wine. So Bellino’s experienced is quite significant. 

Yes, back tot he recipes in the book. The author / chef has included some 40 recipes on the most important dishes of Venetian Cusine, including, Risi Bisi, Baccala Montecato (whipped Salt Cod), Bigoli con Anatra (Venetian pasta with Duck Ragu), Calves Liver Veneziana, and more. Daniel has also touched on Cichetti and throwing your very own “Cichetti Party,” when you get back home. And he tells you how to do it. The author, in writing his Italian travel guide -cookbooks, has said that his does this in order to inspire people to cook the foods that they love from their travels. Daniel states that it’s a great way to relive cherished memories of certain trips, by cooking some dishes that you loved while on vacation. He has done this with other travel -cookbooks he has written, such as – Poistano The Amalfi Coast – Travel Guide – Cookbook & ITALIAN FOOD & TRAVEL.
We almost forget to inform you. Daniel Bellino cooked professionally in some New York’s most renowned Italian & French restaurants of 15 years, after which he became heavily involved in Italian Wine. He opened Bar Cichetti, and for this, every Italian Wine Estate Owner wanted to meet him, and have him sell and promote their wines. And so Daniel became one of America’s foremost authorise of Italian Wine. For his passion and great knowledge of Italian wine, Daniel Bellino Z is one of the most highly respected Italian Wine Guys of America – known and respected by most of Italy’s top Italian Wine producers (Italian Estate Owners), such as : Giovanni Manettiof Fontodi, Conti Sebastiano Capponi of Villa Calcinaia (Chianti in Greve), The Marches Piero Antinori (Antinori Wines of Florence, Tuscany), Francesca Planeta (Paneta Wines, Sicily), Cavelierie Luigi Cappellini of Castello Verrazzano, and many more. Too many to name.

And so, we highly recommend any of the fine books of Italy, by one of America’s foremost authorises on the subjects – the subjects of Italian Food, Italian Wine, Italy, & Travels in Italy – chef ‘ author Daniel Bellino Zwicke. He knows it all. 





WE ALSO RECOMMEND 

“ITALIAN FOOD & TRAVELS”


ITALIAN FOOD & TRAVELS

ROME VENICE PIZZA PASTA & ???

Daniel Bellino Zwicke
AMAZON.com


New York Italian Food and Wine Guy Daniel Bellino Zwicke

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“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
AMAZON.com



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

On By Daniel BellinoIn PositanoLeave a comment

 

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  ….
AMAZON.com

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
AMAZON.com

Italian Food in The Movies – Goodfellas The Godfather Big Night

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“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

Recipe






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

recipe

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
AMAZON.com

“MAKE a BIG NIGHT TIMPANO”


NONNA BELLINO’S COOKBOOK

RECIPES FROM MY SICILIAN NONNA
AMAZON.com

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
AMAZON>com









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” !!!!






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

On By Daniel BellinoIn PositanoLeave a comment

 

 

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

 

 

 

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
 
RECIPES

 

 
 
 
 
 
CARBONARA & ROMAN PASTA
 
RECIPES
 
In “ITALIAN FOOD & TRAVEL”
 
TRAVEL GUIDE – COOKBOOK
 
DANIEL BELLINO ZWICKE
AMAZON.com
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 dente. Reserve 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”
.

 

 

 

Best Selling Italian Travel Guide – Italian Food & Travel is the Number 1 Best Seller Italy Travel Guides Amazon by Daniel Bellino Zwicke

On By Daniel BellinoIn PositanoLeave a comment

 The # 1 BEST SELLER – ITALIAN TRAVEL GUIDES

ITALY 

AMAZON.com

ITALIAN FOOD & TRAVEL is the # 1 BEST SELLER

ITALY TRAVEL GUDIES – Amazon .com
Amazon.com

Just to Clarify – “ITALIAN FOOD & TRAVEL’
is Not a BOOK solely on VENICE, but all of ITALY

It is an ITALIAN TRAVEL GUIDE – COOKBOOK on ITALY

There are 30 Pages dedicated to just VENICE, which is Quite Large and
Extensive as far as TRAVEL GUIDES of ITALY Go

Amazon Categorised it as VENICE, but it’s ALL of ITALY

From VENICE to PALERMO and Back “You Get It All” All ITALY !!

SPECIAL SECTION “BORUDAIN in ITALY”



ITALIAN FOOD & TRAVEL

TRAVEL GUIDE – COOKBOOK

All  ITALY

Daniel Bellino Zwicke

Amazon.com  
ITALIAN FOOD & TRAVEL – Travel Guide – Cookbook

Italian Food & Travels “Rome Venice Pizza Pasta &? Travel and Eat throughout Italy, with Bestselling Italian Cookbook / Travel Writer – Daniel Bellino Zwicke. Take a journey with Daniel on his many journeys in Italy, from Rome, Venice, Verona, Florence, Naples, Capri, Positano, The Amalfi Coast, Sicily, Puglia and more. Daniel Bellino has 40 years experience, spending time in Italy, eating, drinking wonderful Italian Wine, living among the locals, gathering a brigade of stories and tasty Italian recipes from every region of Italy. Daniel has a great perspective of Italian Food knowledge, of Italy, and how to travel in this the most beloved travel destination in all the World, from the Ancient Roman ruins of Rome, to the singular uniqueness of Venice, to Sicily and it’s people, food, Roman & Greeks ruins, and some of the most beautiful churches in all the World. Daniel weaves wonderful stories of Italian adventures, with many tasty recipes to accompany the stories, Travel Info, and knowledge of Italy, its sights, peoples, landscape, and it’s food, the most beloved cuisine in all the World.


Included are Recipes for 40 of Italy’s most beloved dishes, and a few extra surprises. Italy’s most loved Pasta Dishes, Ragu Bolognese, Porchetta, Wild Boar Ragu, Amalfitana Lemon Cake, how to make Limoncello, Ragu Napoletana, Pesto Genovese, Caponata, Lasagna, Spaghetti Vongoles, Pasta Nerano, and much more. You’ll Love these amazing recipes.


Special Section : Anthony Bourdain’s Italy. Follow Tony’s footsteps, and relive his most memorable Italian meals – Rome, Venice, Sicily, Sardinia, Puglia, Venice, Tuscany and more.


TRAVEL INFO

40 of ITALY’S Most Loved RECIPES

ULTIMATE TRAVEL TIPS

Stories of ITALY – The Food, People, & Places


SPECIAL – BOURDAIN in ITALY



Daniel created and runs the Highly Successful Italian Instagram page @NewYork.Italian – which as of the publication of this book, has more than 500,000 loyal Followers. The page pertains to all things ITALIAN, both in New York – America, and ITALY – Italian Food & Wine, Recipes, music, movies, Italian Travel, Italian-American Culture, and of Italy, Pizza, Pasta, cooking, books, and anything related to Italy and Italian Americans. 
Amazon.com 

“ITALIAN FOOD & TRAVEL
Daniel Bellino Zwicke

“
Italian Food & Travel: Travel Guide – Cookbook

” by Daniel Bellino Zwicke is a combined cookbook and travel guide that focuses on specific Italian regions and cities, including Naples, Rome, Venice, and the Amalfi Coast. It integrates personal travel anecdotes, practical advice for travelers, and authentic recipes. 


Overview of the Book
This resource is designed for individuals planning a trip to Italy, as well as those who wish to experience Italian cuisine and culture at home. Daniel Bellino Zwicke, a best-selling Italian cookbook author who has traveled extensively in Italy since the 1980s, uses his deep knowledge to provide a cultural companion rather than a typical guidebook. 
Key features include:
Regional Focus: The book covers culinary and travel information for areas like Rome, Venice, Positano, Capri, and the Amalfi Coast.
  • Recipes: It features recipes for popular dishes from these regions, such as Insalata di Polpo, Arancini, Eggplant Parmigiano, Polpette (meatballs), and Spaghetti Vongole.
  • Personal Stories: The narrative is enriched with the author’s personal experiences, recommendations for local spots (like bacari in Venice), and insights into the local food culture.
  • Practical Information: It provides travel tips and information, helping readers navigate specific locations and find authentic experiences. 

  • Where to Find It
  • The book is available in both paperback and Kindle formats. You can purchase it or view snippets on the following platforms: 
Amazon.com






Author Daniel Bellino Zwicke
CAPRI, ITALY
.


.


Going to ROME ? Travel Guide

On By Daniel BellinoIn PositanoLeave a comment
The COLOSSEUM
 
ROME , ITALY
 
GUIDE
 
 
 
ROME :  FOOD & DRINK – TOURS – HOTELS – EVERYTHING
 
 
Roma
 
 

Rome, Italy — a city that has captured hearts and minds for years. Like most big cities, you can spend a pretty penny in Rome if you aren’t careful. Luckily though, there are also numerous free things to do in Rome just waiting to be explored.

The Eternal City is a fascinating contrast of history and modern society living together in harmony. It seems that everywhere you turn there is a historical site surrounded by the modern city that has grown up around it.

 

 
The ROMAN FORUM
TOUR ANCIENT ROME

Home to incredible churches, fabulous museums, beautiful piazzas, and unmatched historical sites, Rome is an ancient city with loads of things to do.

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The COLOSSEUM
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Rome’s tenacity is best illustrated in its ancient monuments, remarkably intact nearly 2000 years on. Debuting in 80 AD, the behemoth 50,000 seat Colosseum famously hosted frenzied spectators who would watch gladiators facing off against each other or wild animals. No photograph can prepare you for the thrill of seeing it for the first time. More than any other monument, this iconic amphitheater symbolizes the power and drama of ancient Rome, and still today it’s an electrifying sight. The amphitheater dominates as the top tourist attraction in the city; Book Tickets in Advance to bypass the lines. 

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Booking.com
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The PATHEON
 
ROME
 
 
Built by Romans in 126 A.D. in Rome, Italy, the Pantheon is the oldest, continuously used structure in history. The dome was and is a marvel of engineering and the design of the dome plus columns inspired domed landmarks worldwide.
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“EAT LIKE a ROMAN”
 
5 MUST EAT DISHES
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# 1  – BUCATINI  AMATRICIANA
 
Recipe
  
 
 
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# 2  – SPAGHETTI CARBONARA
Recipe
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It is hard to separate fact from fiction when it comes to the origins of carbonara. The most popular rumour says that the dish came about during World War II when American GIs were craving bacon and eggs, and a clever chef found a way to mix them into pasta. Egg yolk is the key to a good carbonara because the dish is never made with the addition of cream in Italy. Some newer Rome restaurants riff on the dish, offering seafood or vegetarian versions, but there is nothing like the umami explosion of the classic egg, bacon and cheese.
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# 3 –  CODA di VACCINARA
Roman Oxtail Stew
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# 4  –  PASTA CACIO PEPE
Recipe
There are few dishes simpler or more satisfying than cacio e pepe–pasta with cheese and black pepper. The cheese in question is cacio–the word for Pecorino Romano in the local dialect. The finely grated pecorino is emulsified in starchy pasta cooking water to create a smooth sauce that is essentially pure cheesy goodness. Freshly ground black pepper helps to cut through the fattiness and adds a kick to the dish that Romans love. With so few ingredients, the key to cacio e pepe is a speedy chef who can ensure that the sauce comes out creamy instead of clumpy.
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Where to EAT It : Flavio al Velavevodetto
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# 5  – CARCIOFI GUIDEA
ROMAN FRIED ARTICHOKS
From The JEWISH GHETTO of ROME
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Perhaps it is true that anything will taste good fried, but there is a special place in Roman hearts for carciofi alla guidea. Looking like bronzed flowers, these deep-fried artichokes are a speciality in the city’s old Jewish quarter. The meaty globe artichokes attain their creamy-on-the-inside and crispy-on-the-outside perfection by being fried not once but twice. No need to separate the leaves or look out for thistles; these artichokes are eaten whole.
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# 6  – TRIPPA alla ROMANA
Roman Stewed Tripe
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Offal is a cornerstone of Roman cuisine, dating back to when Europe’s largest slaughterhouse operated just outside the historic centre beside the Tiber river. Workers were partly paid in these poorer cuts, and a distinctive cuisine emerged. The most beloved of all is trippa or tripe–the honey-combed upper stomach of a grazing cow. In Rome, the tripe is slowly simmered in tomato sauce and topped with cheese, resulting in a pleasant flavour so long as you can get past the slightly off-putting texture.

Where to get it: Checchino dal 1887


# 7  –  ROMAN PIZZA


Not to be confused with chewy Neapolitan-style pizza, Pizza alla Romana is cracker-thin and should always finish with a good crunch to the crust. The round pizza can be served with plain marinara sauce or piled high with toppings like olives, artichokes, egg and prosciutto alla capricciosa. The budget-friendly meal is most popular with young Romans, who hardly let a week go by without a night out with friends over pizza.

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ROMAN PASTA RECIPES
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MANGIA ITALIANO
CARBONARA – AMATRICIANA
CACIOE e PEPE
And MORE
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“ROME to The AMALFI COAST”.

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ROME to POSITANO The AMALFI COAST
 
GROUND TRANSPORTATION
 
PRIVATE & SEMI-PRIVATE
 
DOOR to DOOR
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Going to POSITANO ?
 
The AMALFI COAST ?
 
“YOU NEED THIS TRAVEL GUIDE”
 
POSITANO The AMALFI COAST
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Classic Positano – What to Do

On By Daniel BellinoIn PositanoLeave a comment
POSITANO
 
The Classic Shot
 
 
 
 
Drive in Style
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HOTEL Le SIRENUSE
 
POSITANO
Info & Booking
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Positano Amalfi Coast Hotels
BOOKING.com
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POSITANO The AMALFI COAST
 
TRAVEL GUIDE – COOKBOOK
 
A MUST HAVE on The AMALFI COAST
AMAZON.com
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The HOTEL POSEIDON POSITANO

This is One of Our Favorite Hotels in Town

“We Just Love It”

 

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The HOTEL POSEIDON
 
POSITANO
 
Hire the Vintage VW for a Day
 
The TERRAZZO
 
POSITANO’s Most STUNNING VIEW
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VIEW From The TERRAZZO
 
HOTEL POSEIDON
 
POSITANO
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A TYPICAL ROOM
The HOTEL POSEIDON
Reserve a Room
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This property is 2 minutes walk from the beach. Hotel Poseidon enjoys breathtaking sea views from its sun terrace. The beach and Positano’s historic center are within walking distance.

The hotel has an outdoor swimming pool and a wellness area with a Turkish bath excavated in the rocks.

An extensive sweet and savory buffet is provided daily including scrambled eggs and bacon.

The elegant, rustic restaurant serves traditional Neapolitan cuisine. In summer, dinner is served on Hotel Poseidon’s terrace.

Poseidon’s rooms are typically Mediterranean is décor and design. They all feature free Wi-Fi. Porter service is available day and night, free of charge.

Location, location, location! Hotel Poseidon sits up on the hills and offers it’s guests incredible views of the beautiful coastal town of Positano. The hotel also had a fabulous pool, delicious restaurant and bar, and beauty centre. The rooms are adorable and authentic with almost all room categories boasting a private terrace.

The hotel is home to the incredible bar and restaurant Il Tridente which serves breakfast, lunch, and dinners! Chef Antonio Sorrentino and his team love to honor the Neapolitan culinary tradition; they created a menu with special dishes that have been passed on for generations! But aside from the incredible food and friendly staff, this place is the perfect spot to catch a Positano sunset while enjoying a refreshing aperitivo with good company!

This is our guests’ favorite part of Positano, according to independent reviews.

The POOL
 
One of Just a Few in All of Positano
 
HOTEL POSEIDON
 
 
 
 
POSITANO The AMALFI COAST
TRAVEL GUIDE – COOKBOOK
DON’T GO to POSITANO Without IT
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MORE on POSITANO
The AMALFI COAST
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Top 10 Things to Do in Positano

On By Daniel BellinoIn Positano1 Comment


What to Do in Positano
 
 
 
Positano is a beautiful little Beach Town on the Amalfi Coast in Southern Italy, in the region of Campania, with Naples as the capital city of the region. Sorrento is nearby, and many people stay in Sorrento as their base of operation to visit : Positano, Capri, The Amalfi Coast, Pompeii, and Naples.
 
The town of Positano is filled with pastel colored homes that seem to be stacked one upon the other, starting down neat the beach and climbing the heights of the town. Positano is filled with wonderful boutique shops that sell famous Amalfi Coast Ceramic, Unique Style Positano Clothing, Custom Made Sandals, Limoncello, and all sorts of things.
 
There are many wonderful restaurants like Bucca di Baco, Chez Black, and Da VIncenzo, along with cute little cafes, Pastry Shops, Salumerias (Latteria), and Gelaterias.
 
Don’t miss having an aperitivo Italian Cocktail on The Terrazzo of The Poseidon Hotel, Franco’s Bar at the Hotel Le Sirenuse,  or any of the many restaurants and cafes around town.
 
 
 
 
Top 10 List
 
 
1.   Do Nothing – Walk Around
 
2.    Eat
 
3.    Go to the Beach
 
4.    Hike The Path of The Gods
 
5.    Aperitivo Time Everyday (Italian Cocktails) at The Poseidon or Franco’s Bar
 
6.    Take Pictures
 
7.    Take a Boat Trip to Capri
 
8.    Eat Pizza, then get a Gelato
 
9.    Rent a Scooter
 
10.   Cocktails or Dinner on the Terrazzo at the Hotel Poseidon
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IMPORTANT INFO : 
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HOTELS in POSITANO
HOTELS in SORRENTO
WHERE to EAT (Restaurants)
HOW to GET to POSITANO / AMALFI COAST
TRAVEL GUIDE – POSITANO The AMALFI COAST, ITALY
The POSITANO SHOP
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Positano






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The SNEAKER

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“I LOVE POSITANO” !!!
T SHIRT
MORE POSITANO STUFF !

Procida

On By Daniel BellinoIn PositanoLeave a comment

 

Procida



Procida is one of the Flegrean Islands off the coast of Naples in southern Italy. The island is between Cape Miseno and the island of Ischia. With its tiny satellite island of Vivara, it is a comune of the Metropolitan City of Naples, in the region of Campania.

If you’re a veteran of the Amalfi Coast and the nearby Islands and you’ve never been to Procida, you just may want to give it a shot someday? 

Procida, a tiny spot of land in the Bay of Naples, might be best known as the island between  Ischia and Capri. But in late January, it was named Italy’s Capital of Culture for 2022, beating nine other candidates—a mix of cities and small towns—and becoming the first island to ever be granted the title.

Under two square miles in total, the island has mostly flown under the tourist radar (except in July and August, when many Neapolitans come here for their summer vacations), overshadowed by its better-known siblings. This is all despite its big-screen moments—Procida has served as the set of The Talented Mr. Ripley and Il Postino—and the fact that it features the same pastel houses, cafes-lined marinas, and narrow streets as its bigger counterparts, but also historic sites, wild nature, and near-empty beaches.



PROCIDA

The PORT



HOW to GET THERE


Procida lies 14 miles off the coast of Naples. There are daily ferries and hydrofoils leaving from two of the city’s piers, Molo Beverello and Porta di Massa, as well as from Pozzuoli, just north of Naples. Depending on the ride—the faster hydrofoil or the slower ferry—you’ll get to the island in 40 minutes to 1 hour. You can also travel from Ischia—that’s a 15- to 25-minute journey.





WHAT to SEE


Arriving at Marina Grande, Procida’s main tourist port, you’ll see a cluster of traditional houses along the waterfront, each one painted in vivid shades of pink, yellow, orange, red, and blue—traditionally a way for fishermen to identify them from their boats.

Via Roma, Procida’s main street, is right around the corner from the port, and a good spot for lunch—especially at La Medusa, which has been around since 1954. Before you move on, stop for an espresso at Bar Roma and make sure to order lingua di suocera (‘mother-in-law’s tongue’), Procida’s traditional puff pastry filled with lemon custard. Chiesa di Santa Maria della Pietà, an 18th-century church with an iconic baroque belfry, and the lemon-yellow church of Santa Maria delle Grazie, built in 1679, are also nearby and worth a visit.




From here, it’s a 15-minute walk uphill (then downhill) to Marina Corricella, Procida’s oldest fishing village. Only reachable on foot or by boat, the area is one of the best places to stay for a taste of slow island living, and is full of restaurants—Caracale, La Lampara, Il Pescatore, to name a few—gelato shops like Chiaro di Luna, and bars.

At the opposite end of the island, Marina Chiaiolella is another fishing village with great eateries (try Da Mariano and Lido Vivara), craft boutiques, and old-school bakeries—not to mention access to one of the island’s most popular beaches, spiaggia della Chiaiolella, known for its sunsets.

Terra Murata, the fortified medieval stronghold at the highest and northernmost tip of the island, is another highlight. A tumble of skinny lanes and crumbling houses, this is Procida’s most historical center, home to Abbazia San Michele Arcangelo, which honors Procida’s patron saint, and Palazzo D’Avalos, a 16th-century palace that was the former residence of the island’s governing family. In 1830 the building was converted into a prison that eventually closed in 1988. Two viewpoints here offer the island’s most panoramic vistas: Corricella in all its candy-colored glory to the west; and the Gulf of Naples, with Capri in the distance, to the east.

Village of Corrocella

On the opposite coast from Marina Grande, in the southern part of the island, there here is a place that no guide on “what to see in Procida” will ever forget.

The seaside village of Corricella is simply suggestive and lively at the same time. It is the classic fishermen village animated by bars, restaurants and small craft shops where you can buy the most typical souvenirs, which anyone who comes to Procida cannot avoid to love and photograph.

Here you can stroll among the fishermen’s nets, admiring the very old colourful houses and deeply breathing the sea in the air.

The BEACHES

Among Procida’s most scenic beaches are Pozzo Vecchio, whose black sands were made famous in Il Postino; spiaggia Chiaia, to the east, which overlooks Ischia and features clear, shallow waters and a backdrop of rocky cliffs (plus the excellent seafood restaurant La Conchiglia); and Ciraccio, the longest and most secluded. Further down, the spiaggia della Chiaiolella is another gem, though slightly more frequented, especially in the late afternoon, when its stabilimenti (beach clubs with rows of sunbeds and umbrellas) start rolling out aperitivo.


Chiaiolella Beach
Procida
Procida Lemons
WHAT to EAT

Spaghetti alla Pescatora Povera – Recipe

This “poor” version of seafood spaghetti contains just anchovies, cherry tomatoes, and a dusting of Pecorino Cheese.

Luveri al sale

The waters of Procida abound with Pagello fish, which locals call luvero. The most popular way to cook this sea bream is in a salt crust (al sale) with some herbs.

Coniglio alla Procidana

In addition to the sea, locals have also sourced food from the island’s terroir. Procida, like Ischia, has a signature rabbit dish, usually prepared with cherry tomatoes, garlic, rosemary, olive oil, and white wine.

Calamari Ripieni

Recipes vary, but the Procidani usually slip anchovies into their filling for stuffed squid.

Pizza di Procida

As Procida is just a 40-minute ferry ride from Naples, it should come as no surprise that the island’s pizzaioli emulate the wood-fired style of the world’s pizza capital.

Tortano con i carciofi

Especially popular around Easter, this savory bread is stuffed with artichokes and, at times, sausage.

Spaghetti ai ricci di mare

Creamy and briny, sea urchin has a particular taste, one that fuses nicely with spaghetti when sautéed with olive oil, garlic, parsley, and a hint of lemon.

Lingue di Procida

Procida is famous for its lemons, which are larger and sweeter than other varieties. The Procidani prepare them in dozens of sweet and savory recipes, and a signature dolce is the Lingue di Procida, or tongues of Procida, lemon-flavored, cream-filled pastries.

L’insalata di limone

Speaking of lemons, the lemon salad with mint, garlic, crushed red chili pepper, garlic and olive oil makes for an airy, refreshing start to any meal.

A Typical Procida Lunch
Fried Anchovies & a Glass of Local Wine
Recipes
BOOKING.com

WHERE to STAY

The San Michele in Corricella, has 12 tastefully decorated rooms done in earthy tones and minimalist design. A similar aesthetic is found in its slightly bigger sister property La Suite, a stylish accommodation near Ciraccio that comes with a pool, a garden, and striking views.

In Chiaiolella, the three-star Hotel Ristorante Crescenzo is a popular choice not just for its simple, brightly colored rooms but its pizzeria, one of the most famous in Procida. La Vigna in a beautifully restored farmstead within a vineyard that overlooks the Bay of Naples, delivers charm and tranquility.

CALACAL
ROOMS & FARM EXPERIENCE
PROCIDA

CALACALA FARM EXPERIENCE
FIND a ROOM on PROCIDA
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MOVIES SHOT on PROCIDA

IL POSITANO
Starring : Massimo TRoisi
And Maria Grazia Cucinotto
Shot in the Village of Corocella
On The Isle of Procida
Also
The TALENTED Mr. RIPLEY
The Talented Mr. Ripley
Strarring :  Matt Damon
Gwyneth Palthrow & Jude Law
READ MORE
MOVIES SHOT on PROCIDA
NAPLES & The AMALFI COAST


POSITANO THE AMALFI COAST

TRAVEL GUIDE / COOKBOOK

SORRENTO CAPRI NAPLES

ISCHIA PROCIDA RAVELLO
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