Meatball Parm Mondays – Phrase First Coined by author Daniel Bellino Zwicke

MEATBALL PARM MONDAYS

by Daniel Bellino Zwicke

MEATBALL PARM SANDWICH

For “MEATBALL PARM MONDAYS”

MEATBALL PARM MONDAYS

The Meatball Parm Sandwich, as stated earlier, is one of thee Italian-American males most treasured of all things in his life. Things he needs to live a happy, normal, satisfying life, and an actual necessity for true Happiness. It’s right up there with mamma, Nonna, wine, Sausages, and Sunday Sauce. “We ask not for much.”

No you do not have to be a Man or a Boy to eat one. Ladies and Girls eat them as well. It’s just that the male of the species happens to eat 5-times the amount that Italian-American females do. Not only that, but the male of the species holds Meatballs and Meatball Parms in much Greater-Reverence, than Italian females. They “Exalt” it, as the Meatball Parm, it deserves such adulation. The men and boys adore it and get quite excited at the prospect and act of eating one, the “Meatball Parm.” And the ladies who make them know how much their boys love and cherish meatballs and their Meatball Parm Sandwiches. Italian women want to please their men, their sons, so they make them tasty bowls of pasta, Sunday Sauce, Sausage & Peppers and Meatball Parm Sandwiches when their men desire them. Yes, we don’t need much; friends, family, good food and wine, and we’re happy.

Yes it’s true, Italian-American ladies and girls like this thing called the Meatball Parm as well, but they don’t get quite as excited about this sandwich as do the men & boys do. You see, Meatball Parms are held quite dear to Italian men. Yes, it’s a guy thing, and more specifically, an “Italian Guy Thing.” Yes, Italian-American males have given the Meatball Parm Iconic Status within our lives and the realm of Italian Food. Why? We’re Italian, it’s as simple as that.

The Great Ritual of the Meatball Parm Monday and as it ties to the Sunday Sauce. You make the Meatballs for the Sauce, the Gravy. On Saturday you will buy all the meat; the Sausages and the rest of the ingredients for your Sunday Sauce (Gravy) to be made on Sunday. However, on Saturday you are already thinking about those Meatball Parms for Monday’s lunch.

Yes, we do Meatball Parms on Monday, following the previous day’s Sunday Sauce. You see, you have to think ahead. Every good Italian knows that when you go through all the effort and time it will take to make a pot of Sunday Sauce Gravy. You don’t just make it for Sunday’s consumption alone. No, that would be a waste of time to make just enough to eat on Sunday. Well, it wouldn’t be a waste of time, but your time will be better spent if you make more. More meatballs that is. It takes time, effort, energy, and work to make a Sunday Sauce, which of course is well worth the effort. You do not mind the work involved at all, for in the end, the “Rewards are Great.” A Sunday Sauce will yield the beloved Sausages, Gravy, Braciole, succulent Ribs, and Meatballs for Monday’s Meatball Parms.

It does not really take much more time to make a larger quantity of Meatballs, in order to have leftovers for the next day or two, and this is just what one wants to do, which is to keep the Sauce going, and going for another day, even two. And in those lefovers are the much Prized Meatballs for Monday’s Lunch of our beloved Meatball Parm Sandwiches. Yes, the men love and need Meatball Parms on Monday, for the ritual of the Meatball Parms on Monday is a Time-Honored tradition enjoyed by many. As the saying goes, “The Simple Pleasure of Life,” here it is quite apropos.

So, you see, on Saturday when one goes to buy the ingredients to make the Gravy (Sunday Sauce), they automatically know to make sure they get enough ground meat to make plenty of Meatballs that will last the Sunday Supper as well as yielding numerous leftover Meatballs for Monday’s Meatball Parms. And there’s always assaults on the pot of dipping in and grabbing Meatballs before you even sit down to your Sunday Meal table. With Meatballs & Sunday Sauce temptations are always great. Yes the men, methodically make sure that there are enough leftover meatballs for Monday’s lunch. When all are finished eating the great Sauce on Sunday, they set some Meatballs aside for the next day’s ritual of Meatball Sandwiches for lunch. These sandwiches will make any dreaded Monday so much better, that’s for sure.

And if there are leftover Sausages? On Tuesday one can make Spaghetti or Rigatoni with Sauce and Sausages, or even a Sausage Sandwich. Think ahead boys and girls, think of Monday and your Meatball Parm Sandwiches. “Basta” !!!

Excerpted from SUNDAY SAUCE by Daniel Bellino Zwicke

NOTE : Bestselling Italian Cookbook author Daniel Bellino Zwicke invented and coined the phrase “Meatball Parm Mondays” in 2013 when he was writing his bestselling book Sunday Sauce – published 2013. The rest is History.

SUNDAY SAUCE is Available in Paperback, and soon in Hardcover, and is available on AMAZON.com

SUNDAY SAUCE

HOW to MAKE SUNDAY SAUCE – MEATBLLS

MEATBALL SANDWICHES & MUCH MORE

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Author DANIEL BELLINO ZWICKE

Author of SUNDAY SAUCE

CREATED MEATBALL PARM MONDAYS

BAR CICHETTI & MUCH MORE

BOOKS by DANIEL

Are Your Ready for The Feast of The Seven Fish – Italian Christmas – Recipes

NOW AVAILABLE in HARDCOVER

The FEAST of The 7 FISH

ITALIAN CHRISTMAS

HARDCOVER EDITION

COMING OCTOBER 28th 2026

AVIALBLE in PAPERBACK

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The FEAST of The 7 FISH

ITALIAN CHRISTMAS

La Vigila “THE FEAST of The 7 FISH” is The Southern Italian Ritual Christmas Eve Meal of 7 Fish, Representing The 7 Sacraments of Holy The Roman Catholic Church .. This Meal is a Sacred Ritual of The South of Italy and Italian-Americans in New York, New Jersey, Boston, Providence, San Francisco, New Orleans, Philly and Pittsburgh. And You’d be surprised to know that it is Mostly of The South of Italy and of Italian-America and that many Italians from Central Italy to The North have do not partake of This Great Traditional Feast as it is mainly of The South. Have You ever wanted to Make or Eat one, but Don’t Know Where to Start? The Know-How is mostly Passed Down in Families from one Generation to the Next and Not Much Has Been Written on This Great Subject. Not Until Now anyway with the Publication of This Book by Daniel Bellino Zwicke. You’ll Find Everything You Need to Know to Partake, Make, and Eat this Most Important Meal of The Italian Calender Year The FEAST of THE 7 FISH, known in Italy as Festa di Sette Pesci.. The Book contains Stories, Recipes, and Instructions on How to Make This Great Feast, Your Very Own “FEAST of SEVEN FISHES” so Cook, Make, and Partake, and Mangia Bene. The FEAST of The 7 FISH by Daniel Bellino is an Amazon Best Seller and Top Book of this exclusive Genre of The Feast of The Seven Fishes. Buon Appetito e Mangia Bene !

SINATRA SAUCE

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

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WONDERFUL GIFTS For The MAN (Or WOMAN)

WHO HAS EVERYTHING !!!

Author DANIEL BELLINO ZWICKE

BAR TIBERIO

CAPRI

“BOOKS by DANIEL”

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Nonna Bellino’s Cookbook – Recipes from My Sicilian Nonna by Daniel Bellino

NONNA BELLINO’S ITALIAN COOKBOOK

aka GRANDMA BELLINO’S ITALIAN COOKBOOK

“RECIPES FROM MY SICILIAN NONNA”

Daneil Bellino Z

AMAZON.coom

NONNA BELLINO’S COOKBOOK

Daniel Bellino Zwicke

Grandma Bellino’s Italian Cookbook is the popular “Nonna cookbook” written by best-selling author Daniel Bellino-Zwicke. Published by Broadway Fifth Press, this 302-page culinary collection primarily centers on the traditional Sicilian heritage of the author’s maternal grandmother (Nonna), Giuseppina Bellino. (1)

Key Features & Content

Regional Variety: While predominantly Sicilian, the book also highlights classic dishes from Campania (Neapolitan), Apuglia, and Rome.
Famous Favorites: Features staple recipes for Lasagna, Stuffed Artichokes, Grandma’s Tomato Sauce, Rice Balls, and Spaghetti & Meatballs. – Amazon
Rare Specialties: Includes lesser-known regional gems like Melanzane Beccafico (savory stuffed eggplant), Maccheroni with Cauliflower, and Timballo di Anelletti.
Cultural Stories: Blends recipes with rich anecdotes regarding Italian-American history, immigrant family life, and traditional table rituals. [1]
Bonus Guides: Features a dedicated chapter instructing readers how to brew authentic espresso using a traditional Neapolitan coffee pot (La Napoletana).

Author Daniel Bellino Zwicke

BOTEEGA del VINO

VERONA, ITALY

BOOKS by DANIEL

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Sinatra and Bellino on Broadway – The Sinatra Sauce Cookbook by Daniel Bellino

“SINATRA & BELLINO” !!!

On BRODWAY

SINATRA SAUCE The COOKBOOK

by Daniel Bellino Zwicke

COOK & EAT LIKE FRANK

“FRANK SINATRA THAT IS”

FRANK SINATRA’A FAVORITE RECIPES

SPAGHETTI POMODORO

LASAGNA – MEATBALLS & MORE …

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“Sinatra Bellino & Pacino” is a famous cultural and culinary trio championed by New York Italian cookbook author Daniel Bellino-Zwicke. His work and cookbooks celebrate iconic Italian-Americans and the legendary New York City restaurants where icons like Frank Sinatra and Al Pacino frequented or loved the food. [1, 2, 3, 4]

The trio connects in a few specific ways through Bellino’s culinary writing:

Sinatra Sauce & The Godfather: Bellino’s writings (including The Sinatra Sauce Cookbook and Sunday Sauce) draw deep ties between Frank Sinatra’s love for Italian-American food and Al Pacino’s most iconic on-screen meals. [1, 2, 3]

The Clemenza Method: The “Sunday Sauce” (or Sunday Gravy) recipes are heavily inspired by Peter Clemenza’s famous line in The Godfather teaching Michael Corleone (Al Pacino) how to make a classic red sauce. [1, 2, 3]

Greenwich Village Institutions: Bellino’s books explore the favorite stomping grounds of Pacino and Sinatra, highlighting historic New York Italian locations. [1, 2, 3]

SINATRA & BELLINO 0n BROADWAY

Sinatra and Bellino on Broadway” refers to a promotional and social media campaign by author Daniel Bellino Zwicke featuring his cookbook Sinatra Sauce – Music, Meatballs, & Merriment displayed in the Times Square / Broadway Theatre District of New York City.

FRANK SINATRA

BACK STAGE with JACK

JACK DANIELS TENNESSEE WHISKEY

DANIEL BELLINO Z

At BAR TIBERIO

CAPRI

Famous Italian Americans of Sicilian and Neapolitan Origins – Sinatra Bellino and Pacino

FRANCIS ALBERT SINATRA

SICILIANS vs. NEAPOLITANS

“WHAT’S The DIFFERENCE” ?

ITALIAN IMMIGRANTS to AMERICAN

NEAPOLITANS vs. SICILIANS

NEAPOLITAN Immigrants gravitated to Cities.

SICILIANS preferred suburbs or country life.

FOOD – SICILIANS vs NEAPOLITANS

SICILIAN PIZZA is THICKER

NEAPOLITAN PIZZA is THIN CRUST

“SAUCE or GRAVAY” ???

“SICILIANS” – GRAVY

” NEAPOLITANS” SAUCE

WORK

SICILIANS – Many became fisherman, fish sellers, farmers, or produce sellers.

Sicilians built the Banana * Lemon trade in New York City.

NEAPOLITANS living more in cities, became Barbers, Construction Workers,

Tailors, Shoemakers. Neapolitan stone masons built the subways and bridges across North Eastern America. Neapolitan tailors opened shops. Neapolitan pizzaiolo opened pizzerias and created the pizza business of America.

All Italians, whether Sicilian or Neapolitan were Catholic.

SICILIANS versus NEAPOLITANS in AMERICA

Italian Americans of Sicilian and Neapolitan descent represent the two largest regional groups that shaped the Italian diaspora in the United States between 1880 and 1920. Both originate from Southern Italy, but they possess fiercely distinct cultural identities, dialects, and traditions (a concept known as campanilismo). [1, 2, 3, 4]

Key Cultural & Historical Differences

Origins & Ancestry: Sicilians come from the Mediterranean’s largest island, which was historically conquered by the Greeks, Arabs, and Normans. Neapolitans come from the bustling, mainland coastal city of Naples and the surrounding Campania region, which was dominated by Spanish and French rules. [1, 2, 3, 4, 5]

Languages: Sicilian (siculu) and Neapolitan (napulitano) are recognized as distinct regional languages rather than mere dialects of standard Italian. They have entirely different vocabularies, pronunciations, and historical roots. [1, 2, 3]

Cuisine: The culinary staples differ significantly based on local agriculture. Neapolitan food is famous for its tomato-heavy dishes, mozzarella, and as the birthplace of pizza. Sicilian cuisine relies heavily on eggplants, citrus, ricotta, seafood, and Arabic-influenced ingredients (like pine nuts and raisins). [1, 2, 3, 4, 5]

The Italian American Experience

When these groups immigrated, “Italy” as a unified country was relatively new (unified in 1861). In the United States, immigrants did not identify as “Italian”; rather, they identified as Napolitani or Siciliani. Little Italy neighborhoods in New York (like Mulberry Street in Manhattan or Bensonhurst in Brooklyn) were initially segregated block by block based on these hometowns. Over generations in America, these distinct cultures blended to form the broader Italian American identity, though many families still proudly trace their specific regional heritage.

FAMOUS SICILIAN AMERICANS

AL PACINO

ACTOR

FRANK SINATRA

ENTERTAINER

JOE DiMAGGIO

PROFEESIONAL MLB BASEBALL PLAYER

SYLVESTOR STALLONE

ACTOR – DIRECTOR – SCREEN WRITER

RICHARD CASTELLANO

ACTOR

MARTIN SCORSESE

MOVIE DIRECTOR

DANIEL BELLINO

BESTSELLING AUTHOR

ITALIAN COOKBOOKS

AMAZON.com

LIZA MINELLI

ACTRESS

The BELLINO’S

FAMOUS SICILIAN AMERICANS

FRANK SINATRA

JOE DiMAGGIO

AL PACINO

LOUIS PRIMA

LADY GAGA

MARTIN SCORSESE

FRANK ZAPPA

VINCENT SCHIAVELLI

SONNY BONO

DANIEL BELLINO

CHRIS CHRISTIE

JON BON JOVI (Bongiovi)

LIZA MINNELLI

MARIO CUOMO

ANDREW CUOMO

NANCY SINATRA

JOE MONTANA

CHARLES ATLAS

FRANKIE AVALON

NONNA BELLINO’S COOKBOOK

“RECIPES From MY SICILIAN NONNA’

DANIEL BELLINO

AMAZON.com

FAMOUS NEAPOLITAN AMERICANS

GWEN STEFANI

SINGER

LEONARDO DiCAPRIO

ACTOR

DANNY DeVITO

ACTOR – FILM PRODUCER

FRANKIE VALLI

SINGER

FEDERICO CASTELLUCCIO

ACORT / ARTIST

Born in NAPLES ITALY

Grew Up in PATERSON, NEW JERSEY

FAMOUS NEAPOLITAN AMERICANS

LEONARDO DiCAPRIO

FRANKIE VALLI

MARISA TOMEI

MARIO CUOMO

DANNY DeVITO

VINCE LOMBARDI

FREDERICO CASTELLUCCIO

QUENTIN TARANTINO

JOHN TURTURO

GWEN STEFANI

GIADA DeLURENTIS

FRANK SINATRA

The MOST CELEBRATED ITALIAN-AMERICAN of ALL

SINATRA SAUCE

COOK & EAT LIKE FRANK

HIS FAVORITE ITALIAN RECIPES

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BABY SINATRA

SUNDAY SAUCE

AMERICA’S FAVORITE ITALIAN COOKBOOK

DANIEL BELLINO

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Is It SAUCE or GRAVY – What Do You Call It

The Great Debate, is it GRAVY Or SAUCE ???

What do you Call it?

CHARLIE SCORSESE Makes SAUCE

GOODFELLAS

GIA Says :

It’s interesting to me that people who call it “gravy” believe that the people calling it “sauce” must only be those who came as immigrants later and that “sauce” is a newer term. Not in my estimation.
My grandparents from Italy only spoke Italian, came over in the 20’s and their families called it “SAUCE” no matter if there was meat in it or not. Sundays was always meat in it the “sauce” and on Weds, leftovers, less meat or no meat at all. They lived in the Cobble Hill area of Brooklyn and Park Slope respectively as the children (my Father) became adults. We NEVER said “gravy” and I never heard the term “gravy” until I was much older and it became grounds for a silly argument. I am a second generation Italian American and all my Aunts and Uncles called it “Sauce” regardless if it had meat in it or not. Sometimes it was just a marinara w/out meat but it was always referred to as Sauce on Sundays and Weds. Sundays were characteristically special when you had the relatives over and there was plenty of meatballs and sausage and lets not forget the cheese!! In our house it was always ROMANO on the table. Left overs were eaten on Weds and the meat was either gone or a bit more was added to it usually in the form of ground beef. Many times we ate it without meat due to budget or just not being able to get to the butcher in time.
Again, in my mind “gravy” has a completely different smell, consistency and color and sometimes has onions in it and is usually very salty. It;s usually white or brown flour based and goes over mashed potatoes, biscuits, liver etc.

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Cooking a Pot of SUNDAY SAUCE

or is It GRAVY ???

What Do You Call It ???

ANDREA ANTANUCCI says :

I’m “really” Italian-American and I get extremely annoyed when Italian-Americans call it gravy instead of sauce. Even more irritating is when the pretend to know how to speak Italian and pronounce Italian words incorrectly, almost always chopping the vowel off of the end. I feel Italian is the most beautiful of the romance languages and they make it sound horrible 😦

JAMES PASTO :

Hi Andrea, thanks for your comment. I get your point, but as I see it, “gravy” is a term that somehow emerged as the preferred term for a lot of Italian immigrants to America. The usage is very widespread so it is ‘correct’ as far as they see it. We always called it “gravy” and to me this was one of the ways we distinguished ourselves as “Italians.” On the pronunciation of words: I don’t think it is a matter of pretense but of language adaptation in a new setting as well as the fact that many of the “Italian” words that resulted were originally dialectical forms and not standard Italian. I agree that Italian is a beautiful language and it is too bad many if not most Italian Americans lost it, but I think there is a certain charm to the Italian American “Italgish” that emerged. I don’t see it as a detriment to the Italian language but rather as its survival in a majority English environment under great pressure to give up all non-English forms. But that is my view….

CHELLE says :

I agree, Andrea. I’m first generation US born, 1/2 Italian, who has been to Italy a handful of times. My grandmother born and raised in Italy, living there until her mid-20’s, called it sauce. I find it annoying when people here call it gravy. My grandmother made lovely gravies, from creams and wines, that were truly gravies. I dislike, even more, that I’m always corrected with “gravy” every time I say I’m making my grandmother’s sauce. The people correcting me have never been to Italy, let alone their parents and sometimes even their grandparents…they are 3rd and 4th generation to the US.

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We Know What New York Italian-American

Author Daniel Bellino “Z”

Calls It … GRAVY !!!

AMAZON.com

JR in Rhode Island says :

By my standards in good ol’ Italian-America Rhode Island, a gravy is a tomato sauce with meat, but not like a bolognese. The base of this gravy is made with braciole, pork, sausage, meatballs, and my favorite, chunks of pepperoni. Getting some color first on the braciole, pork, and sausage is a must, meatballs can be fried or baked separately then tossed in the gravy to finish cooking, and the pepperoni can just be tossed in as well. In addition, a proper gravy must cook for a solid 2-3 hours, then simmer for another couple hours. It needs that time to properly cook the tomatoes and get all that flavor out of the meats… so delicious. Also, it is typically made in big batches and freezes pretty well. Buon Appetito!

NONNA’S MEATBALLS

Recipe

JULES ZUFFOLETTO says :

Growing up an Italiana-Americana, my family always called pasta with marinara, “sauce.” Ours always had some form of carne or meat: meatballs and sausage for sure, and sometimes we would add ribs or make Braciola. No matter what, there usually wasn’t much left after dinner and we all had to retire to the living room to crash on the couch and digest for awhile. My late Grandmother, Carmella, made our Sunday Sauce dinners most of the time since we would then be visiting both her and Grandpa, Nunzio. Later, I learned how to make it and my Dad began calling me, “the meatball machine,” when I was in high school. I usually made mine a bit larger than my Grandma’s, and near softball size. The mo’ the better, right?! Plus, they did look quite impressive on the plate, if I do say so. Nowadays, I make them smaller or maybe NYY baseball size. It helps with the waistline and there’s more to go around if there are a few peeps dining. So, God Bless Sunday Sauce and my Angels (my Grandparents) up in Heaven from Abruzzi (Italia) that taught me how to make it and create a special connection with family and friends, while enjoying a deliziosoa feast. Mangiare! Mangiare!

ANDREA TAVOMINA from BROOKLYN says :

Hi,
My Nonna & Nonno & my Pop’s were all in Brooklyn, NY and we have always called it sauce. This gravy thing is so strange to me as that’s the brown stuff you put on a turkey at Thanksgiving.I know there is no right or wrong answer here but some get very upset over this “Gravy” thing and consider those if us who were raised using sauce to be “not true Italians”. That is what upsets me, my last name is Tavormina and it’s due to it getting a “V” added at Ellis Island (or so my Pop’s was told and then I was told) my nonno being from Taormina and Nonna from Palermo. So weather your a sauce or a gravy italian…please remember just because some of us are Sicilian and say sauce doesn’t make us any less a true Italian!

Mille Grazie

ANTHONY says :

It’s called gravy only by Italian Americans in South Philly??? Oh I don’t think so. Its Gravy…. for most of New England (North East United States) at least is true for Massachusetts and Connecticut Italian-Americans I grew up with. We actually call it gravy, Sunday Gravy, Sunday Sauce and Sauce. My Italian grandmother, grandma Salerno called it gravy and my mom calls it gravy. I have an Italian-American Recipe website and I have talked with a LOT of Italian-Americans of the past 15 years on this subject and the term “Gravy” for the pasta sauce is definitely confined to the northeast United States. You can see much discussion about this and many other things Italian-American food related …

ROBERT from da BRONX says :
Good morning James! Great story. My family is from the The Bronx and we were raised to call it gravy. We still call it gravy. I don’t believe that there is a right or wrong here. Both sets of my grandparents are immigrants from Italy and when they arrived here, they called it gravy. Another issue is that some folks only called it gravy when there was meat cooked in the tomatoes. Now that is made up here in the U.S. Someone tried to calm the powers to be and come up with something in the middle…..Ours was always gravy no matter what or how it was being cooked. There was a comment above about how she was a “real Italian American” and could not stand how some people spoke Italian and would chop off a vowell at the end. The truth be known is that there are hundreds of dialects in the Italian language and some were real proper and some were somewhat slang. It also depended on where you lived….for instance if you were living in the mountains, it was somewhat slang. The folks that lived in the hills were mostly farmers and schooling was not that important. Different story if you were living in the flatlands or in the cities.

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SUNDAY SAUCE

When Italian-Americans Cook

AMAZON.com

ANTOINETTE SAVIANI of CHICAGO says :

Hi, just want to say as a 2nd generation Italian from Chicago (mama’s family from Calabria /pa’s from Abruzzi) that we call it Sunday Gravy. All of my 24 aunts and uncles and 27 cousins did the same.We put it on before mass, went to Visit Nonna/grandma at my aunts house, came home, boiled the water and put the pasta /macaroni on and ate. It was loaded with meatballs, sausage, etc. On Fridays we didn’t eat meat but we had datalini with sugo (meatless gravy). I’m in my 60’s now and I have about 22 +/- people over almost every Sunday’s for “pasta Sunday’s” my older sister, her children and grandchildren and my own. We crowd around the table(s), adults and kids.A table cloth and real dishes just like Mama taught me. I will make several pots of gravy with a lot of meat and pounds of pasta. We pass the pasta,gravy and freshly grated cheese around, eat,talk, laugh and enjoy. The youngest are 1 year old twins and the oldest …well older then me. It is getting harder to do but even the little ones ask in the middle of the week, is it almost “pasta Sunday”. It doesn’t matter what you call it gravy/sauce, it’s the heritage and link to our past. Keep the traditions going and pass the recipes down. There’s always enough to give every family leftovers with extra “gravy” LOL

Robert from Harlem, New York says :

My Sicilian Grandmother called it salsa and she cooked it every Sunday for the whole family gang of aunts, uncles and cousins. We lived in Italian Harlem in New York City. My aunt from Queens called it gravy but we all ate with the same gusto.

TIM SANTUCCI says “

There are Italians in the south. lol…I know not many but we are here. Both my mom’s and dad’s family came from italy straight to the south!!! Mississippi delta to be exact. The first italians here. No influence on us from previous italians here. There are other italians here too. Most of us call it gravy. Some call it sauce. I personally have witnessed the birth of the word “gravy” being used once Italians started learning english here. My mom and other italians here called it gravy because it was thick like a “type of gravy”. It was not thin like a salsa or sauce. So the war goes on here in the south too!!!! Tooooo funny. As I grew up what I noticed was white southern americans calling anything red was a sauce. Especially because their gravy was brown. We knew nothing about that stuff. So to them the only gravy in the whole world was brown so they called our “Sugo”, “Ragu’” “Condimento” etc. a sauce. I see it being called sauce more now. As with anything involving food and language nothing is right or wrong. To me it was just a matter of how they wanted to translate or “find” an english word that would describe it. Our “Sugo” is pretty thick so I guess that’s why we call it gravy. Such an interesting subject. Please don’t think the only italians that came to america only live in the north east. Many of us in the south came in through New Orleans!!!!!!!

All I know is that whatever you calll it, it is sure good!!!!

Ciao tutti!!!

A Tuscan Steak Feast – with Dario Cecchini – Panzano Italy

DARIO CECCHINI

MACCELERIA CECCHINI

PANZANO, ITALY

DARIO CECCHINI

DARIO CECCHINI Says “HELLO”

“HELLO NEW YORK” !!!

The MENU

A BEEF STEAK FEAST

5 COURSES of PRIME BEEF

CARNE CRUDO (STEAK TARTARE)

CARPACIO di CULO

(Seared Rump Steak)

TAGLI CECCHINI (Dario’s Signature Cut)

BISTECCA PANZANESE (Panzanese Steak)

COSTATA alla FIORENTINA (Bone-In Ribeye)

Served with FAGIOLI (Beans) & PATATE (Baked Potato)

CHIANTI

OLIVE OIL CAKE & VIN SANTO

“ALL For ONLY 50 EUROS”

OUR TUSCAN STEAK FEAST

I have known Dario Cecchini since 2001. That was the first time I went to his macceleria in Panzano. I don’t know him very well, but I have been to his butcher shop a few time, and said hello. Since the last time I was in Panzano, and at Dario’s butcher shop (Macelleria Cecchini) Dario has opened a restaurant, Officina Bistecca in Panzano, across the street from his famous butcher shop. Ever since I heard I was dying to go there. At Officina Bistecca you are treated to an amazing Tuscan Steak Feast by Dario. The feast incudes several courses of Prime Beef Steak in numerous forms – Carne Crudo (Steak Tartare), Carpaccio di Culo which translates to Carpaccio of the Ass, “Haha.” Just a little joke. The Carpaccio is made from Beef Rump (Culo). Then you move on to Tagli Cecchini, then Bistecca Panzanese (T-bone Steak), and then Crostata di Fiorentian (Ribeye Steak), alls served with Fagioli (Tuscan Beans) Roast Potato, Tuscan Butter (Lardo), and all the Chianti you can drink. You finish the meal with a tasty piece of Olive Oil Cake and Vin Santo Dessert wine, all for only 50 Euros. “Quite a Deal? And we Loved it”

The we? Me, and my cousins Tony & Debbie. We had a hard time convincing my cousin Tony. He didn’t want to go, but his wife Debbie loves Steak better than anything, and I love steak as well, and had been yearning to eat there, ever since I heard about it. I had to go. I told Debbie, “come on Debbie, we Gott go.” She agreed, and talked Tony into it. So on Tuesday March 3rd (2026), we drove down there. To Panzano and to the Macceleria Cecchini, for an amazing Tuscan Beef Feast at Dario’s Officina della Bistecca (Office of Florentine T-bone Steak). We were not to be denied, cousin Debbie and I. And so we arrived. It was quite exciting. When we arrived, and parked our car in the adjacent parking lot, we walking in through the maccelleria which was already abuzz with people meeting Dario and getting ready for the steak feast of their lives. The Antica Macelleria Cecchini has been in Dario’s family for many years and Dario is the 8th Generation of his family to run this butcher shop. Dario and the macelleria became famous, a couple years after Dario took over the shop. Dario would often quote the famed Florentine poet – Dante Alighieri, and that’s how he started gaining notoriety and thus became famous, along with the butcher shop. It didn’t hurt that Mario Batali became good friends with Dario, and author Bill Buford apprenticed with Dario and wrote about him in his Best Selling book “HEAT,” which is almost like a biography of Batali, with parts about Dario, and Buford’s experiences apprenticing with both Dario at the macceleria and with Mario at Babbo.

Anyway, back to me and my cousins, and our Tuscan Steak Feast. We had a wonderful time. The dining room is quite convivial, festive, and it’s loads of fun. Needless to say, everyone is happy and in high-spirits. It all starts with Dario making a speech to charge everyone up before we go into eat. Dario blows his bus horn and welcomes everyone to the Maceelleria & Officina dell Bistecca for the Feast to come. “Carne Diem !!! Carne Diem,” Dario shouts, and the crowd outside repeats his chants. Everyone is all charged-up and ready to go.

Anyway. We had the Steak Feast. We Loved it, and all agreed that it was a very special thing to do, and a day we shall always remember. And needless to say, “Cherish,” always.

After we got back home in the USA, me in New York, and Tony & Debbie down in Florida, I gave Tony a call one day, and we talked about the trip, (a Week in Tuscany). We talked of Lucca, going to Villa Santo Stefano Wine Estate (Lucca), our day in Bolgheri, on the Tuscan Coast, and our day at Dario’s, and Tony said to me, “You know, the Best Thing we did, was going to Dario’s (Macelleria Cecchini & Officina Bistecca). I agreed, and was quite happy to say that. Happy that he didn’t just agree because that’s what Debbie & I wanted to do more than anything, and Tony was going along. No Tony loved it just as much as we did. And so, that was our day with Dario. I chatted a bit with Dario and I shot some video to make a little film (video) of Dario, the famous butcher shop, and our “Wonderful” Tuscan Steak Feast. Yes a day to remember, and one I hasn’t forget. It was so very cool.

Basta!

Daniel Bellino Zwicke

May 21, 2026

ITALIAN FOOD & TRAVEL

ROME VENICE PANZANO PIZZA PASTA

CHIANTI BISTECCA & More …

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Spaghetti and Meatballs Recipe alla Bellino

SPAGHETTI & MEATBALLS alla BELLINO

Searching for “Spaghetti & Meatballs” returns several results, but not for a specific dish or recipe with that name

. The most likely interpretations of this query are:

A recipe by Daniel Bellino-Zwicke, a food writer who publishes Spaghetti and Meatballs recipes on his blog.

Daniel Bellino-Zwicke’s Spaghetti & Meatballs

Author and food blogger Daniel Bellino-Zwicke has written about Spaghetti and Meatballs on several occasions, referencing the dish in his book SUNDAY SAUCE and on his food blog. For many, the association comes from the tradition of simmering a sauce all day with different meats, including meatballs. He’s known for sharing classic Italian-American recipes rooted in Bellino Family tradition.

“SPAGHETTI & MEATBALLS – Recipe alla Bellino

MEATBALLS – Ingredients;

1 lb ground beef and pork mix
Bellino marinara sauce
Bellino extra virgin olive oil
Bellino minced garlic
1 egg
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
Chopped fresh parsley
Spaghetti
Salt & ground Black Pepper

TOMATO SAUCE – Ingredients :

6 tablespoons Olive Oil

4 cloves Garlic, peeled and minced

2 – 28 jars Tomato Passata (Puree) Mutti Brand recommended

1/4 cup fresh Basil, washed and torn into pieces

tablespoon each Salt & Black Pepper (or to taste)

1/2 teaspoon Red Pepper Flakes

Place the olive oil and garlic in a 4-6 quart stainless steel pol. Turn flame onto low and cook garlic for 3 minutes, making sure not to burn.

Add the red pepper flakes. Add the Tomato Passata. Turn heat to high. Cook until the tomatoes start to bubble, than turn the heat down very low. Cook for 20 minutes.

Add the fresh Basil, and cook 10-15 minutes more. As the sauce cooks be sure to stir occasionally with a wooden spoon.

MEATBALLS :

Prepare the Meatballs: In a large bowl, combine the ground meats, egg, breadcrumbs, grated Parmesan, parsley, and a portion of the Bellino minced garlic. Season with salt and pepper.
Roll the meatballs: Mix until just combined, then form the mixture into meatballs of your desired size.
Brown the meatballs: Heat olive oil in a large pot or frying pan over medium-high heat. Add the meatballs in batches and brown them on all sides. Remove them from the pan and set them aside.
Once the meatballs have finished browning, put into the tomato sauce, and let simmer on a low flame for 15- 20 minutes, until the meatballs are cooked through, and no longer raw in the center.
Cook Spaghetti in a large pot of boing salted water according to the directions on package.
Once the Spaghetti is finished cooking, drain into a colander.
Place the Spaghetti back in the pot it cooked in and add 2-3 cups the Tomato Sauce to the Spaghetti. mix until the Spaghetti is coated with the sauce.
Place the Spaghetti onto 4-5 plates, in equal portions. Add about 1/2 cup sauce to the top of each plate of Spaghetti.
Place 2 to 3 Meatballs on each plate, and top each meatball with a bit more Tomato Sauce.
Serve and Enjoy! Serve with grated Pecorino or Parmigiana Cheese on the side.

“MANGIA BENE” !!!

Recipe Excerpted from “SUNDAY SAUCE” by Daniel Bellino

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SUNDAY SAUCE

SPAGHETTI MEATBALLS RECIPE

TOMATO SAUCE – MARINARA

AND MORE …

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SPAGHETTI & MEATBALLS

alla BELLINO

RECIPE

Sicilian Pasta with Tiny Meatballs – Sicily Recipe

ANGELINA – SERVING Up The MEAL

ANGELINA’S PASTA With MEATBALLS

La FAMIGLIA

“MANGIA BENE” !!!

La PASTA

Con POLPETTINI

NONNA BELLINO’S COOKBOOK

RECIPES From MY SICILIAN NONNA

“MANGIA BENE” !!!

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SICILIAN PASTA with MEATBALLS SICILIANA

For the Dough:

10 ounces Semolina Flour (durum wheat)
A pinch of Salt
2 large Eggs

Mix all above together to form a dough. Knead for a few minutes.

Cover the dough and let rest for at least 45 minutes before using.

Roll pasta dough into thin sheets. Roll the sheets up, and cut to 1/8tj inch thickness.

For the Meatballs:

12 ounces Ground Beef
2 tablespoons fresh Parsley, finely chopped
3 ounces grated Caciocavallo Cheese (or Pecorino, if unavailable)
1/4 cup breadcrumbs
Salt, to taste
Freshly ground Black Pepper, to taste
1 large egg

Mix all above ingredients together. Form into small Meatballs (Polpettini)

For the Broth:

2 tablespoons fresh Parsley, chopped
A handful of Celery leaves
1 medium Carrot, peeled and roughly chopped
1 tablespoon Tomato Paste
½ medium onion, peeled and halved
1 medium Potato
Salt, to taste

1 pound Beef, Veal, or Chicken Bones

Place all above ingredients in a large pot and simmer for 90 minutes

to make the broth. Strain broth, and discard the bones.

To Serve the PASTA with MEATBALLS.

Place Meatballs in broth, and cook at a low simmer for 5 minutes.

Cook the Pasta in boiling Salted water for about 2 minutes.

Drain the pasta in a Colander.

Add the cooked pasta to pot with the Broth & Meatballs. Cook at a low

simmer for 4 minutes.

Serve the Pasta and Meatballs. Remove some pasta and Meatballs and place on a plate, with very little broth, but you do want a bit of broth in each portion.

Serve your guests, with grated Pecorino Cheese on the side to sprinkle over the pasta.

Enjoy !