Celebrity Pop

Friday, January 23, 2026

Katherine Hepburn in Venice Hotel Summertime

KATHARINE HEPBURN "SUMMERTIME

KATHARINE HEPBURN

At The PENSIONE ACCADEMIA

Filming of The Motion Picture "SUMMERTINE"

STAY at The HOTEL MISS HEPBURN'S CHARACTER STAYED

INFO & RESERVATIONS

"SUMMERTIME"

Starring - KATHARINE HEPBURN

And ROSSANO BRAZZI

Directed by DAVIDE LEAN

Shot on LOCATION - VENICE, ITALY

KATHARINE HEPBURN'S HOTEL

In The MOVIE "SUMMERTIME"

PENSIONE ACCADEMIA - VILLA MARAVEGE

VENICE

The Hotel That KATHERINE HEPBURN stayed in

In The MOVIE "SUMMERTIME"

INFO & RESERVATIONS

"WELCOME"

CHECK AVAILABILITY

PENSIONE ACCADEMIA - VENICE

"STAY. WHERE KATHERINE HEPBURN STAYED"

SUMMERTIME

RESERVATIONS & BOOKING

VILLA MARAVEGE

PENSIONE ACCADEMIA

DOSODORO, VENICE

INFO & RESERVATIONS

PENSIONE ACCADEMIA - VILLA

LOCATED on a LOVELY CANAL

DOSODORO - VENICE

HOTEL INFO

PENSIONE ACCADEMIA

VENICE - ITALY

PENSIONE ACCADEMIA

STAY WHERE "KATHARINE HEPBURN" STAYED

The MOVIE "SUMMERTIME"

CCHECK HOTEL AVAILABILITY

VENICE HOTELS

FLIGHTS & HOTELS ITALY & WORLDWIDE

EXPEDIA.com

ITALIAN FOOD & TRAVELS

ROME VENICE & ???

TRAVEL GUIDE COOKBOOK

VERONA SICILY NAPLES

POSITANO CAPRI

The AMALFI COAST ITALY

Author Daniel Bellino Zwicke

AMAZON.com

"SUMMERTIME"

KATHARINE HEPBURN

Trailer - "SUMMERTIME"

VENICE

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

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

The HOTEL DANIELI, Venice.

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

CLICK HERE !

Daniel Bellino Zwicke

The HOTEL DANIELI

VENICE

HOTEL INFO

The LOBBY

HOTEL DANIELI

One of The WORLD'S Most GLAMOROUS

KATHERINE STAYED at The DANIEL while Filming SUMERTIME

HOTEL DANIELI

The DANIELI - VENICE

The HOTEL DANIELI

RESERVATIONS & BOOKING

VENICE

The HOTEL DANIELI

INFO

VENICE HOTELS

Monday, January 5, 2026

Sinatra Pasta - Recipe

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

"SPAGHETTI POMODORO"

SPAGHETTI POMODORO

This dish focuses on a "quick" sauce that tastes of fresh Tomatoes rather than a long-simmered "Gravy."

RECIPE "FRANK'S TOMATO SAUCE"

Ingredients:
1 lb Spaghetti

1 (28 oz) can Whole Peeled Tomatoes (preferably San Marzano), crushed by hand
1/4 cup Extra-Virgin Olive Oil
4–6 cloves Garlic, peeled and lightly smashed
Handful of Fresh Basil Leaves, torn
Kosher salt and black pepper to taste
Optional: Pinch of red pepper flakes
Instructions:
Infuse the Oil: Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 2–3 minutes until golden brown. Sinatra’s Rule: Remove the garlic once it's golden to leave only a subtle infusion.

Start the Sauce: Carefully add the hand-crushed tomatoes and their juices to the oil. Add red pepper flakes if using. Simmer on medium-low for about 15–20 minutes, stirring occasionally, until the sauce slightly thickens but remains bright red.
Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
Toss: Add the torn basil and a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce coats every strand. Serve immediately.
Fettuccine à la Sinatra
This is a decadent, Alfredo-style preparation that Sinatra often requested. It is defined by its simplicity—no flour or thickeners, just high-quality dairy and cheese.
Prep time: 5 mins | Cook time: 15 mins | Servings: 4

Ingredients:

1 lb Fettuccine (fresh is best if available)
1/2 cup (1 stick) Unsalted Butter, softened
1 cup Heavy Whipping Cream
1 cup Parmesan Cheese, very finely grated
Salt and freshly cracked black pepper
Fresh parsley for garnish
Instructions:

Boil Pasta: Cook fettuccine in salted water until just al dente.
Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
Create the Base: Slowly whisk in the heavy cream. Simmer gently for 2–3 minutes until slightly thickened, but do not let it reach a rolling boil.
Add Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety. Season with salt and a generous amount of black pepper.
Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
Rest & Serve: Remove from heat and let the pasta sit, covered, for 2 minutes—this allows the noodles to absorb the sauce. Garnish with parsley and serve on warm plates.

Daniel Bellino Z

The SINATRA COOKBOOK

"SINATRA SAUCE"

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

Thursday, August 21, 2025

America First Venetian Wine Bar

BAR CICHETTI

by Daniel Bellino-Zwicke & Tom Taraci

BAR CIHETTI

Daniel Bellino Zwicke is widely recognized as the

creator of Bar Cichetti, known as "America's First Venetian Wine Bar". It was established in 1998 by Zwicke and Tom Taraci. Daniel served as the Chef, wine director, and managing partner. Bar Cichetti aimed to recreate the experience of a Venetian bacaro (wine bar) in New York City, specializing in Venetian food and Italian wine. Reviews from the time noted its cozy atmosphere and delicious food, with highlights like the Sarde en Soar, Lasagna, and Pasta with Duck Ragu.

It's important to note that while Bar Cichetti was a significant part of Bellino Zwicke's career, it is no longer open under his operation. There's a restaurant in New York City currently operating as "Bar Cicchetti by Fabio Viviani" in Chelsea. This is a different establishment and should not be confused with Daniel Bellino Zwicke's original Bar Cichetti, "America's 1st Ever Venetian Wine Bar."

The BELLINO'S

At BAR CICHETTI

UNCLE TONY, MYSELF, COUSIN TONY, AUNT FRAN

Aunt Wanda, Debbie, AUNT HELEN, Dan

Daniel & CAMERON DIAZ

SOME PICTURES at BAR CICHETTI

MICAHEL STIP & R.E.M.

CHEF DANIEL & His KITCHEN CREW

BAR CICHETTI

DANIEL & FRIENDS

DANIEL, RAOUL, LISA, MATT DILLON, ABBIE

JOHN LURIE & GLENN O'BRIEN

BAR CICHETTI 1998

Daniel Bellino Zwicke is widely recognized as the creator of the first Venetian wine bar (bacaro) in the United States, named Bar Cichetti

Here's more about his venture:

Establishment: Bar Cichetti was established in 1998 in New York City with the goal of bringing the Venetian bacaro experience to the US.
Focus: It specialized in Venetian cuisine and Italian wines.
Bellino Zwicke's Role: Daniel Bellino Zwicke was involved as the Chef, wine director, and managing partner.
Reception: Contemporary reviews noted its inviting atmosphere and popular dishes such as Sarde en Soar and Pasta with Duck Ragu.
Status: Bar Cichetti is no longer operating under Daniel Bellino Zwicke's direction.
Important Note: There is a different restaurant in New York City called "Bar Cicchetti by Fabio Viviani" that is not related to Daniel Bellino Zwicke's original establishment.