Trattoria Bersagliere - Palermo

 

PASTa PATATE e MANZO

Trattoria Bersagliere - Palermo

At The BALLARO MARKET 

NONNA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

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Venice - Daniel Bellino Z

 

The PIAZZETTA

VENICE

Daniel Bellino Zwicke

's connection to 

Venice

 stems primarily from his extensive research trips to the city, which inspired him to open America's first Venetian wine bar (bacaro), named 

Bar Cichetti

, in New York City's Greenwich Village in 1998. He is also the author of a book that features the city. 

Key Details

Inspiration and Research: Bellino Zwicke took numerous trips to Venice to explore, experience, and research the local wine bars (Bacari) and cuisine, visiting famous spots like Harry's Bar and Arco.

• Bar Cichetti :  Drawing on this research, he created 
  Bar Cichetti
   as the first American establishment to replicate the authentic Venetian Bacaro experience, serving traditional "Cichetti" (small bites) and Italian wines. He served as the chef, wine director, and managing partner.
• Author: He is a best-selling Italian cookbook author who has written about his travels and experiences, including books that mention Venice such as Italian Food & Travels: Rome Venice Pizza Pasta & ? and his work titled My Venice.
• Expertise: Bellino Zwicke is recognized as an authority on Italian wine and food, and his Venetian venture helped introduce the bacaro concept to the US dining scene. 
• Further details about his experiences in the city are available on his website, which includes posts like "My VENICE" by the author.

BAR CICHETTI

by DANIEL BELLINO

READ MORE

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The Gritti Palace Hotel - Venice

 

The GRITTI PALACE

And The GRAND CANAL

VENICE, ITALY

The GRITTI PALACE 

VENICE

"WELCOME to The GRITTI"

"WELCOME to The GRITTI PLACAE"

VENICE, ITALY

The BAR

The Gritti Palace, which was built in the 15th century for Doge Andrea Gritti and served as a home to numerous noble families before it was transformed into a luxury hotel in 1895. Pretty much every celebrity who has ever visited Venice has stayed at this legendary abode. 

In addition to Ernest Hemingway (who a suite was named after), the Gritti counts politicians such as Winston Churchill and Hollywood legends such as Elizabeth Taylor and Grace Kelly among its most prominent guests. Even today, global icons such as Tom Cruise and Angelina Jolie regularly stay here. The day before I arrived, reality TV star and beauty mogul Kylie Jenner stopped by with her kids in tow to enjoy lunch amid the incomparable atmosphere of the Grand Canal – and the absolute discretion of the team.

The GRITTI PALACE

BOOKING & RESERVATIONS

The GRITTI PALACE

INFO & RESERVATIONS

ITALIAN FOOD & TRAVEL 

TRAVEL GUIDE - COOKBOOK

BEST SELLER

"READ ABOUT VENICE & ALL ITALY"

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HOTELS & FLIGHTS - WORLDWIDE

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New Italian Travel Guide - Italy

The Latest from author Daniel Bellino Zwicke

ITALIAN FOOD & TRAVELS

"ROME VENICE PIZZA PASTA & ?

PUBLICATION - November 6, 2025

The following is an Excerpt from my latest book - ITALIAN FOOD & TRAVEL - Rome Venice Pizza Pasta & ?  by Daniel Bellino Zwicke

This excerpt is about one of the most wonderful trattorias that I've ever eaten at. The name of the restaurant is "Pandemonio" in Florence, Italy where I had one of the most memorable and enjoyable meals of my life. It was truly fantastic. The place is run by "Mamma" and her sister-in-law, and her sone who is the Chef of this wonderful trattoria. Read more below.

Hope you Enjoy ! 

Daniel 

“PANDEMONIO” !!!

  “Pandemonium” - A state of wild and noisy disorder, confusion, or uproar. So says the dictionary. A funny name for a restaurant. Wouldn’t you say? Trattoria Pandemonium, in Florence is not only my favorite restaurant in Florence, but all of Italy, and one of my favorites that I have ever eaten at in my entire life. Now that’s saying something. Not only is it one of my own personal favorites, it's the favorite of a number of friends of mine who were going to Florence and asked me for restaurant recommendations that I could send them to. Everyone who I told to go there, when they came back from Italy, each and every person told me that “Pandemonium” was their favorite restaurant, and meal of their entire trip. Now that’s saying something. No?

  I was quite lucky to discover this special restaurant in the Spring of 1997. I was on an exploratory Italian trip with my business partner Tom T. I went to Vernazza for two days, and my most important part of the trip would be in Venice to explore the Bacari (wine bars) of Venice, once again. In-between Vernazza and Venice, I was to rendezvous with Tom T. and Maron, in Florence, and then some time in Greve and Panzano.

   I left Vernazza, and took the train to Florence, where I was so lucky to discover Trattoria Pandemonio. I was staying in a modest hotel, while Tom and Maron were staying at the Luxurious Grand Hotel. They were both doing business in Florence during the day, and I was on my own, so I’d have lunch by myself, and bop around town. After going back to my hotel for a late afternoon nap, I’d get dressed and meet Tom and Maron at The Grand. We’d have a cocktail in the incredibly gorgeous lobby of the hotel. The Grand Hotel in Florence was one of the most beautiful hotels that I’ve ever been in in my life. Absolutely stunning. We drank our Negroni’s and Tom told me that the concierge had recommended a nice restaurant that we would have dinner at later on. We left the hotel and hopped in a taxi, and it was off to Pandemonio.

 A few minutes in the taxi, and we were at Pandomonio. We walked in and were cordially greeted by Mamma. Mamma was wonderful. She was the owner. A sprite lady in her late 50s, and absolutely charming, and lots of fun. She is one of those ladies that the late great Anthony Bourdain often talked of and dreamed about. The kind of Italian lady who Tony wished was his Nonna. You know what I mean? Of course. The kind of lady who brightens and is in charge of any room she’s in. And this room, the dining room at Pandemonio, was “Mamma” room. Why mamma? That’s what everyone calls her, and she runs the show.

  Pandemonio is a lovely trattoria with a sort of country inn kind of feel to it. It’s like being in the Tuscan countryside, and the vibe is fun and inviting. This trattoria is away from the crowds on the other side of town, away from the Duomo. They serve classic Tuscan Cuisine that includes: artisan Salumi, Crostini Toscano, homemade pasta with Wild Boar Ragu, and the famed Bistecca Fiorentina. All expertly prepared by the chef, who is none other than Mamma’s son. 

   We sat down and looked over the menu and wine list. We decided on a bottle of Brunello to go with our meal. Mamma was taking care of us personally, and she smiled and gave us a wink when we ordered the Brunello. A couple minutes later she came back with the Brunello, rolling a cart up to our table to serve the wine from. She set down three nice wine glasses on the table. There was one glass on her cart. Then she pulled the cork. She sniffed the cork, smiled, gave us a nod, and said, “Buona.” Then some Brunello in each of our glasses, and said, “some wine for Mamma?’ Both a question and stipulation. We all said “of course mamma. Enjoy.” Mamma poured a little bit of Brunello in her glass, held her glass to ours, and said “Cin Cin,” and we all cheered to each other. The night was off to a wonderful start, and we were all quite happy. Why wouldn’t we be? We hit it off with Mamma, and she was taking great care of us. We adored her.

  Mamma left the table to take care of other customers, and Tom, Maron, and I smiled, toasted each other again, sipped the wine, and Tom stated, “How lucky are we?”  We all agreed. We were in Florence, at Pandemonio, drinking Brunello, and hitting it off with Mamma. As they say, “It doesn’t get any better than this.”

   Mamma came back to the table, and we told her what we wanted to eat. We ordered antipasto fo Crostini, Salami & Prosciutto. For the primi, we would all have a small portion of Pici Pasta with Wild Boar Ragu. The main course would be a beautiful Bistecca Fiorentina. “Wow, was it good.?”

    After the steak we had Olive Oil Cake and espresso. Very good. 

   Then Mamma wheeled a cart to our table. It was filled with about a dozen bottles of Tuscany's finest Grappa. Mamma was offering us all Grappa on the house. We all picked a Grappa, and dear sweet Mamma poured us each a glass, and of course one for herself. We all held up our glasses and cheered each other, “ah Salute.”

    Wow. What a night. It started getting later and there were just three tables of diners left. Everyone was having a great time, and Mamma and her sister-in-law (a waitress) pushed all the tables together. We all chit-chatted, drank grappa and Chianti, and had teh most wonderful time.

  It turns out there was a famous Italian artist among us all. He was larger than life and a quite gregarious man. He took a napkin and drew a “Flying Penis.” Very talented. And so we all had a most fabulous time. This was without a doubt one of the most memorable meals of my life. Absolutely phenomenal. And what a day? A private lunch with The Conti Cappone, brothers Nicola & Sebastiano, at Villa Calcinaia in Greve. Then we met Giovanni Manetti at his estate Fontodi in Greve, where he gave us a private wine tasting of his wonderful wines. Then it was back to Florence.

   I got back to the hotel and took a little nap, before getting dressed, meeting Tom & Moron at The Grand Hotel, and then going to Pandemonio for the most wonderful dinner of my life. I highly recommend that you go too. And maybe you tell me that it was the best meal of your entire trip. Enjoy.

 

CAPRI

 

CAPRI

by Bellino

2015

Daniel Bellino Octopus Sandwich Recipe - Bari Italy

 

PANINO col POLPO

BARI

MAX Makes an OCTOPUS SANDWICH

"PANINO col POLPO

PANINO col POLPO

PUGLIA, ITALY

POSITANO The AMALFI COAST 

TRAVEL GUIDE - COOKBOOK

With 100 REGIONAL RECIPES

NAPLES - POSITANO The AMALFI COAST

PIZZA PASTA & SEAFOOD RECIPES

CHEF DANIEL BELLINO

AMAZON.com

CHEF / AUTHOR DANIEL BELLINO Z

BARIVECCHIA, BARI, ITALY

OCTOPUS SANDWICH

BARI, ITALY

OCTOPUS SANDWICHES !!!

STREET FOOD in BARI

PANINO col POLPO

LUNCH in CISTERNINO

At a BUTCHER SHOP - TTRATTORIA

"La LANTERNA"

Author DANIEL BELLINO with COUSINS DEBBIE

And ANTHONY BELLINO

CISTERNINO APULIA

PANINO col POLP

HOW to MAKE an OCTOPUS SANDWICH

RECIPE - PANINO col POLPO BARESE

INGREDIENTS :

• 1 whole Octopus (around 3 lbs), cleaned
• 1/2 cup extra virgin olive oil
• 1 lemon, halved
• 1/2 teaspoon salt, plus more for the water
• 1/4 cup chopped Parsley
• 2–3 cloves garlic, thinly sliced
• 1/2 cup white wine (optional)
• 1 Bay Leaf (optional)
• Optional: The classic Apulian method includes slowly grilling the octopus over embers, basting with olive oil

1. Boil the octopus: Fill a large pot with generously salted water and bring to a boil. To help tenderize the octopus, some traditional recipes suggest adding a wine cork to the water.
2. Submerge the octopus: Grasp the octopus by the head. Dip the tentacles into the boiling water for about 10 seconds, then pull it out. Repeat this process two or three more times. This step helps the tentacles curl and hold their shape during cooking.
3. Simmer until tender: Lower the entire octopus into the pot. Reduce the heat to a gentle simmer, cover, and cook for 45–60 minutes, or until the thickest part of a tentacle can be easily pierced with a fork.
4. Cool in the liquid: Turn off the heat and allow the octopus to cool completely in its cooking liquid. This is a crucial step that allows the meat to reabsorb moisture, resulting in a more succulent texture.
5. Marinate and grill: Once cool, remove the octopus and pat it dry. In a bowl, toss the tentacles and head meat with olive oil, lemon juice, garlic, and parsley. Let it marinate for at least 30 minutes, or up to an hour.
6. Char the Octopus: Preheat a grill or grill pan to medium-high heat. Grill the octopus for about 2–4 minutes per side, until visible char marks appear and the edges become slightly crispy.

Note : If you don't have a grill, you can char the Octopus in a hot pan. Heat pan on high heat. Add 2 tablespoons Olive Oil. Heat for 30 seconds. Add the Octopus. Cook for 90 seconds on each side.

1. Slice and serve: Slice the grilled octopus into bite-sized pieces or leave the tentacles whole. Use it immediately in your panino col polpo with arugula and extra dressing.

RECIPE is Courtesy of Chef Daniel Bellino Zwicke

Casanova Favorite Cafes Wine Bars Venice Italy

 

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

 

RECIPE

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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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.VENETIAN SEAFOOD RECIPES

 

In The FEAST of The 7 FISH

AMAZON.com

 

CICHETTI & WINE

 

At CANTINA DO MORI

 

VENICE - ITALY

.

Sophia Loren

Seafood Recipes

For ITALIAN CHRISTMAS "The FEAST of The 7 FISHES"

LENT and ALL YEAR ROUND

Amazon.com

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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"

HOTEL INFO

ALWAYS a WARM WELCOME

The GRITTI PALACE

INFO & RESERVATIONS

BOOK a ROOM

At HEMINGWAY'S FAVORITE VENTIAN HOTEL

The GRITTI PALACE

INFO & RESERVATIONS

The BAR

DRINK WHERE HEMINGWAY DRANK

The GRITTI PALACE

VENICE

The HEMINGWAY SUITE

BOOK a ROOM

HOTELS in VENICE & WORLDWIDE

FLIGHTS & HOTELS WORLDWIDE

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  .

STORIES of ITALIAN FOOD

In ITALY

VENICE

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