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"

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Author Daniel Bellino Zwicke

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"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 

.

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.

1. 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.
2. Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
3. Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
4. 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. 
5. Fettuccine à la Sinatra
6. 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.
7. 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:

1. Boil Pasta: Cook fettuccine in salted water until just al dente.
2. Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
3. 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.
4. 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.
5. Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
6. 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

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