Amarone

The UNITED STATES First VENETIAN WINE BAR… Bar Cichetti

AMERICA'S FIRST VENETIAN WINE BAR CREATED by Daniel Bellino Zwicke

>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 of VENICE, 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.




by Robert Roma 2009

Big Guns of Italian Wine in Town

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Giuseppe Tasca D’Almerita and Daniel Bellino Zwicke, Vittorio Fiore with Marilisa Allegrini, and Angela Macullan at Winebow Tasting 2008

REATS of ITALIAN WINE at NEW YORK TASTING

Some ot the “Big Guns” of ITALIAN WINE where in Town and at the Winebow Portfolio Tasting on September 16th & 17th. First-Off was Vittorio Fiore, one of the Greatest Italian Winemakers of this time or anytime. Vittorio was Show his renowned Super Tuscan Wine “Il Carbbonione”
Vittorio produces Il Carbbonione on his beautiful wine estate Podere Poggio Scalette high up in one of Greve’s highest vineyards where you can see the whole Chianti Classico wine zone from this vantage point. It is a beautiful sight where I have been forunate on two occasions to spend time tasting wine with Vittorio and his sons while nibbling on the wonderful homemade Salami and Prosciutto that son and Vineyard Manager Jyuri Fiore makes with the help from great old friend “Dante.” Dante is a wonderful old village farmer who knows how to make fantastic Salumi, among other things. He’s a absolute gem!

Il Carbbonione is made of 100% Sangiovese. The 2004 vintage that Vittorio was pouring at the tasting was absolute perfection, strong but not too concentrated, exhibiting nice Black Cherry and earthiness in ,the mouth. Vittorio says it is one of his best vintage ever, “I agree completely.”

Merilisa Allegrini (another Heavy Hitter) was on hand as well. Showing all the great Allegrini wines, including; La Grolla, La Poja, and thier 2003 Amarone, which as usual is one of the regions top producers of famed Amarone.

Giuseppe Tasca d’ Almerita was present. Giuseppe and his family make one of Sicily’s most famous and renowned wines “Rosso del Conte” Rosso del Conte is mad of 100% Nero d’Avola. This wine along with “Duca Enrico” is the greatest and most prestigious in all of Sicily. When tasted, I had a incrediable explosion of Ripe Red Fruit flavors in my mouth. The wine was phenominal, smooth, silky, and perfectly balance as Rosso del Conte usually is. This is one of Italy most consistenly wonderful primium wines. “Always Great!”

reported by Daniel Bellino Zwicke