BAR CICHETTI
There was a guy named Daniel who took a trip in 1995 to Explore, seek-out, and Study the BACARI (Venetian Wine Bars) of the Magical City ofVENICE, Italy. He had read a article in the New York Times about these treasures of the Enchanted City of the Adriatic, "La Serinisima"Venice, "or as the Italians say VENENZIA."
Daniel was quite intrigued by this little article. It was only 1 page long, but it was magical, and it sparked Daniel's interest enough that he decided he would go to Venice, an Exploritory Trip by which he in a weeks time would go to as many Bacari as he possibly could, eating Lunch, inbetween Lunch, Dinner and all through each and every night of the week. he tried as much CICHETTI (Venetian Tapas-Like little plates of all sorts of Venetian Specialty Foods.
Daniel ate Bacala Mantecato, Sarde en Soar, Bigoli, Fegato alla Venenzian, Riso Bisi, Mortadella, Speck, and all sorts of other Cichetti, Antipasti, Pasta, Fish, Shell Fish, Meat, Poultry, this that and every other thing he could get his hands (Mouth) on.Before he went, he did as much Pre-Trip Research as was possible in the "Times Previous to the internet"
When Daniel was in Venice, he asked as many questions as he could, striking up conversations with anyone who would listen, "many did." !!!!
Daniel took lots of pictures, ate, drank Wine, and gather recipes. He was smitten with Venice, its Wine Bars (Bacari, BACARO the singular).Daniel "Fell in Love," with the Wine Bars (Bacari) of Venice and felt he just had to open one in NEW YORK. He vowed. Knowone had ever done it. He would be the "FIRST" Daniel gathered all his info, his RECIPES, pictures, book, everything. He worked on all his recipes, cooking constantly for Friends and Family, he made a Business Plan. He found a partner who "Loved the Idea" as well. They shook hands and vowed to open "BAR CICHETTI" the BACARO (FIRST VENETIAN WINE BAR) "EVER in the United STATES.
Daniel and Tom created a BEAUTIFUL BACARO/ TRATTORIA, with special Imported Venetian Fabric for the banquettes, wainscotting, a beautiful Wood Bar, and fabulous Venetian Glass Chandeliers and scones.
Besides coming up the Idea and Concept of Bar Cichetti, Daniel was the Wine Director andExcecutive Chef. Daniel's food was incrediable.His CAPONATA was the best in town, his Paparadelle with Duck Ragu was justifiably Famous, and as theJournal of Italian Food and Wine stated, hisBolognese Sauce was considered to be one of the "Best in the Country" Daniel garnered many accolades for the Wine List he created, but especially for his true and tasty Regional Italian Cusine, gaining positive reveiws from "The New York Times"New York Magazine, Crains, TimeOut New York,Wine and Spirits Magazine, and even a 5 Page Color Spread in a Newspaper in Sao Paolo, BRAZIL.
Robert Roma 2009
WHAT is Italian ... ITALIAN-AMERICAN
There has long been a debate, fights, and Mud-Slinging in regards to Italian and Italian-American
food served in restaurants in New York and the rest of the U.S.. Culinary Snobs, people who "Think" they know what they are talking about and what not. I can set the record straight, being an
Italian-American who has been eating Italian and Italian-American food for more than forty years, who has been professional Chef and someone who has eaten all over Italy on some 15 trips to the great peninsular. In addition to studying Italian Food in Italy for some 25 years, I am constantly reading all sorts of articles , cookbooks, and historical facts on this subject, in addition to being one of the countries foremost authorities on Italian Wine.
Anyway, let me tell you. I myself was once a uninformed Food Snob who badmouthed and was slightly disdainful of unauthentic Italian food being served in restaurants all over the city. That's just in restaurants. Of course I Loved eating Sunday Sauce, Eggplant Parmigiano, and Meatballs that my aunts made at our frequent family get together s. And on the occasions that we weren't at one of the family's homes but in an Italian restaurant in Lodi or Garfield, I usually ordered Chicken or Veal Parmigiano. Yes I loved it, but these dishes, for me at the time (1985-1993) had their place, and it was not in the kitchen or on the plates of any serious Italian Restaurant in Manhattan.
Eventually as I learned more of the history of food in New York, Italy, and the World, I realized that there was actually a real true Italian-American Cuisine and that it was completely valid.
Do you realize that if you think there is not a true valid Italian-American Cuisine, then you also must concede that there is No True French Cuisine, because the origins of what we now know as French food and Cuisine is really Italian. Yes, I said Italian. For the food and cuisine of French was quite primitive and did not begin to form into what we now know as French Food and French Cuisine until Caterina Medici of the Noble Florentine Family of the Medici married the King of France and brought her Florentine Chefs with her to the French Court way back in the 15th Century. So there. Many dishes which most people think of as French in origin, like Duck ala Orange, Bechamel, and others, are really Italian. "So there!"
Anyway, back to Italian-American food. Food and cuisines are constantly changing and evolving. This is how Florentine Chefs of Italy, went to France with the newly crowned French Queen who was of the Italian Peninsular in one Katherine Medici and taught the French how to cook. Thus Italians immigrating to the United States in the early 20th Century brought their ingredients and techniques from mother Italy to cook the dishes from their homeland, with some modifications do to financial issues (being poor) and the unavailability of certain ingredients, and started forming what would one day be known as Italian-American food (Cuisine).
"to be Continued"
by Daniel Bellino Zwicke
