POSITANO

Thursday, October 16, 2025

Me in POSITANO

On The Via Pastea

My 4th of 5 Trips so Far

June 2015

I first visited Positano in the Summer of 1985, and was blown away by its beauty. I was just 23, and when you are a young man, everything is magnified, and you can get completely enthralled as I did in first Rome, then Florence, Spain, The South of France (Nice & Monaco) and finally Positano , on my final leg of a month long vacation to Italy and other parts of Southern Europe and the Mediterranean .

I will never forget that first time on the Amalfi Coast and how the region completely captivated and charmed me. I got off of the Circumvesuviano Train that take you from Naples to Sorrento and stops at all the towns in-between on the Sorrentine Coast. I was told to get off the train at Meta to catch the Blue Bus that would take me to Positano, and so I did. I had to wait a half hour for the bus, so I got an Apricot Juice and some Gelato (new Favorite Thing 85) at the little caffe at the station.

I ate my tasty gelato and waited. The bus finally came, I hopped on to take what would be the most enchantingly gorgeous bus ride of my entire life. The bus road along that famous road the Amalfi Drive and I was just blown away by such beauty as I had never seen. The views from the bus were spectacular, whetherlloking down to glistening Azur Sea, or up the sheer cliff that sprung from the sea to the heights were The Path of The God lay. It was incredible, and again I will say, "I was completely enthralled and captivated.

After a few miles going along this spectacular road, Positano appeared in the not too far distance. Wow, it was absolutely and positively beautiful, and again, I was captivated by it all.

I got off the bus at the Bar International. I went into the bar to freshen up and have another cold drink, before making my way down to my hotel Villa Maria Antonietta, a place my friend, the poet Rene Ricard recommended I stay at. I finished my Lemon Granita, grabbed my bags and lugged them down some of the many stairs and the alley ways the town is also famous for. Yes many stairs. I was in Positano and having the most charmed time of my life, and all was blissful and fine. Excerpted from my forthcoming book, POSITANO - Capri The Amalfi Coast Due to be released for Publication some time in 2019 ... In the mean time, for more on Positano, visit my website Positano The Amalfi Coast for stories, articles, and guidance to the magiacal coast of Amalfi, the city of Naples, and the islands of Ischia, Capri, and Procida.

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The Beautiful Town of POSITANO

On The AMALFI COAST

ITALY

VISIT Positano-The-Amalfi-Coast.com

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Tuesday, September 16, 2025

Pizzeria Gorzia Naples - Pizza

PIZZERIA GORIZIA

NAPOLI

Pizzeria Gorizia

Naples

THE GORIZIA PIZZERIA dal 1916

A welcoming atmosphere, a team of true Neapolitans and all the warmth that distinguishes our city: Pizzeria Gorizia 1916, a reference point in the Neapolitan gastronomic scene, has been making pizzas for over a century.

Today as a hundred years ago: both our pizzas and our dishes come from ancient traditional recipes, handed down from generation to generation, and prefer carefully selected local products of excellence.

Don't miss the 1916 pizza: ricotta, mozzarella, courgette flowers, artichokes, salami and provolone del monaco, a tribute to the iconic ingredients of our restaurant.

OUR HISTORY

It is May 10, 1916 when, in a Vomero which is still an expanse of land planted with broccoli, a very young Salvatore Grasso opens for the first time the doors of a business that, over the years, will become an institution in the pizza scene. Neapolitan.

As soon as he returned from the front, Salvatore, who before leaving was already an acclaimed pizza maker at the Mattozzi pizzeria, decided to set up his own business with his wife Anna in a neighborhood that would soon experience a huge expansion, the Vomero. He then took over an old restaurant, called it "Gorizia" in honor of his fellow soldiers who in those days entered the city of Gorizia, and for 9 years it remained the only restaurant business in the area. Salvatore's cuisine and his pizza delight from the humblest palates to the noblest: princes and dukes, in love with the climate and tranquility of the hill, begin to build their own residences in Vomero and become a permanent presence at Pizzeria Gorizia. Similarly, the workers who flock to the neighborhood and have a short lunch break,

The years pass and the gastronomic offer of Neapolitan delights that goes alongside pizza, thanks also to the intervention of the Duke Pironti, owner of the property who provides Salvatore with a series of tips and also an expert cook, becomes increasingly sought after.

Di Salvatore in Salvatore, the Gorizia pizzeria has reached its 105th birthday today, and has seen illustrious characters succeed each other at its tables, from Totò to De Filippo, up to Luciano De Crescenzo who, as a very young man, had obtained his own right here first job as a waiter.

Today the Pizzeria Gorizia 1916 is proud to offer a pizza prepared according to the most ancient tradition and seasoned with products of unparalleled quality that Salvatore sr (current president of UPSN "Le Centenarie") and Salvatore jr enjoy discovering among the small artisan excellences that the Italian territory has to offer. A lot of passion, constant updating and a continuous search for the best ingredients, have also made the traditional gastronomic offer that goes alongside the ever richer and tastier pizza, to the point of giving the Pizzeria Gorizia 1916 the honor of becoming Krug Ambassade.

A warm welcome, an excellent pizza and a nice glass of champagne: crossing the threshold of the Pizzeria Gorizia 1916 means treating yourself to an unforgettable experience.

PIZZA MARGHERITA

PIZZERIA GORIZIA

Via Bernini 29/31, Naples, 80127

tel. (0039) 0815782248

POSITANO The AMALFI COAST

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Sunday, September 7, 2025

Meatball Rice Timballo Recipe Naples

"SARTU"

NEAPOLITAN RICE TIMBALE with MEATBALLS

TIMBALLO di POLPETTE

Neapolitan Meatball / Rice Timbale

This is a great little antipasto item they make in Naples, and places along the Amalfi Coast. It’s an excellent dish to serve, preceding a fish, meat, or pasta course of any type, especially pasta with mussels or Spaghetti Vongole. This makes a great buffet or picnic lunch item with frittata, salumi, cheese, and fruit to go along in your picnic basket. As we’ve said, one of these timballo makes a wonderful antipasto, or you can serve two or three on a plate for a nice hearty main-course.

I also suggest, if you like, double the size of the meatball recipe below, to make a larger batch, if you want some leftover meatballs to make Meatball Sandwiches the next day, or serve one timballo on a plate with 3 or 4 meatballs for another great alternative main-course dish.

INGREDIENTS :

1 pound Arborio Rice

1 small Onion, peeled and diced fine

3/4 cup Parmigiano Reggiano, grated

4 tablespoons Olive Oil

1 cup Tomato Sauce

1/2 teaspoon Salt

MEATBALLS INGREDIENTS:

12 ounces ground Bee1 large Egg

1/2 teaspoon each of Salt & Black Black Pepper

1/2 cup Breadcrumbs mixed with 1/4 cup Milk

1/4 cup Parmigiano Reggiano, grated

1/4 cup Italian Parsley, chopped fine

Vegetable Oil for Frying Meatballs

1/4 cup Flour

NOTE : Bake these Timballi in a standard Muffin Pan, or individual molds if you have them. Grease your muffin pan (or molds) with softened butter.

FILLING INGREDIENTS :

1/2 cup Parmigiano Reggiano, grated

1/2 cup Provolone or Caciocavallo Cheese

1/c cup Boiled Ham, diced

MEATBALLS PREPARATION
In a large mixing bowl, add the ground Beef, Salt & Black Pepper, grated Parmigiano, chopped Parlsey, breadcrumbs, and Egg, mix until well incorporated.
Shape the beef mixture into small meatballs, a bit smaller than a Walnut and place on a dry sheet pan. Once all the meat has been formed into small meatballs, take each meatball and dredge in the flour to coat lightly. Shake off excess flour and place the meatball back on the pan. Repeat until all the meatballs have been coated with the flour.
Pour the vegetable oil into a non-stick pan, and heat over high heat until the oil is at frying temp. Cook the meatballs in two batches over medium-high heat. Brown meatballs on all sides, then place on pan with paper towels to absorb the excess oil.
Set meatballs aside to cool.
Rice Preparation :
Fill a large pot with the Olive Oil and chopped Onion and cook on medium heat for 4 minutes. Add rice and 1/2 teaspoon Salt and cook for 2 minutes on low heat. Add 2 quarts of water and bring to the boil. Cook the rice at a medium simmer for 12 minutes. Drain rice in a wire strainer or colander.
Let the rice cool for 5 minutes. Add 2 tablespoons of butter and 1/2 teaspoon of White Pepper to the rice and mix. Add 3/4 cup grated Parmigiano to rice and mix. Add 1 cup Tomato Sauce to rice and mix.
Meanwhile butter the molds and set aside.
Form a layer of rice at the base and in the edges and press with the back of the spoon, place the ham in the center, the Provolone and a Meatball, a little tomato sauce and a bit of Parmesan, cover with rice.
Bake in a preheated oven at 325 degrees for 18 minutes.
As the timballi are baking, heat remaining tomato sauce.
Remove from the oven to cool for 5 minutes, gently flip on a plate.
Place a little tomato sauce on a plate, place one Timballo on top of sauce, then garnish with a nice Basil Flower for each. Serve your guests.

This Recipe has been Excerpted from Daniel Bellino Zwicke's new forthcoming book (February 2021) POSITANO The AMALFI COST COOKBOOK - Travel Guide

Broadway Fifth Press, New York, NY

POSITANO is COMING !!!!

POSITANO The AMALFI COAST COOKBOOK

TRAVEL GUIDE

by Daniel Bellino Zwicke

RECIPES of POSITANO - NAPLES - The AMALFI COAST

And TRAVEL GUIDE by Bestselling Italian Cookbook Author

DANIEL BELLINO ZWICKE

COMING February 2021

Will be Available on AMAZON.com

Sunday, August 24, 2025

Daniel Bellino on Capri

Daniel Bellino Zwicke

"I posted this on Instagram. I was writing the story, and it was too long. You can only have so many characters in an Instagram post, and I was over the limit and couldn't finish my story, so I'm posting here to finish the story of being at Da Luigi Beach Club in Capri, and remembering the first time I was there in June of 1986.

I’m not normally a beach person, but when I’m in Positano or my Beloved ISLE of CAPRI, I like to hang out at the beach, and LOVE swimming around CAPRI or off of Positano. My Favorite swimming spots on CAPRI are at Marina Piccolo and Da Luigi Beach Club at The Faraglioni Rocks of Capri. My favorite spot to swim when staying in Positano, is La Scogliera Beach Club. Love it”

This day, I had such a wonderful time. The day before I went swimming at Marina Piccolo. This day I was treating myself to a day at Da Luigi Beach Club at the Faraglioni Rocks. It’s so beautiful there. I left my hotel, and headed to the Salumeria Capri, just off of the Piazza Umberto. They make the Best ARANCINI (Rice Balls) in all of CAPRI. I just Love them. I got two Arancini , a piece of Frittata & an order of Parmigiana (Eggplant Parm) for my beach lunch. I also got a large bottle of water, and a 1/2 bottle of Aglianico di Benevento as well. I then headed back down towards the Quisissana and the Via Tragara to walk its length to get to the pathway to the beach, and Da Luigi. I walked halfway and then couldn’t wait , and stopped to eat the Frittata. So good. I continued on my way, it’s such a lovely walk. I walked all the way to the end and had to stop at the Lemonade Stand that I first had Lemonade at, my first time to Capri, in June of 1986. I got a Lemonade. I had to. So refreshing. The turn-off to the path that leads to Da Luigi & Fontelina Beach Club is right there at the Lemonade Stand. I walked down, taking pictures along the way. I got to Da Luigi and payed the 30 Euros ($32) for my Chaise Lounge. He took the Euros, gave me a couple beach towels, and told me to take whatever spot I wanted. I took one

..... to be Continued .. Daniel Bellino Zwicke

"My BOOK on POSITANO

CAPRI The AMALFI COAST"

POSITANO The AMALFI COAST

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"Taking the Boat from Da Luigi Beach Club

to Marina Piccolo, Capri"

Daniel Bellino Z

Sunday, July 20, 2025

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Thursday, July 10, 2025

Positano Capri Amalfi Travel Guide Sorrento Too

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POSITANO The AMALFI COAST

Travel Guide - Cookbook

Daniel Bellino Zwicke

Daniel Bellino Zwicke has authored a cookbook and travel guide titled "Positano The Amalfi Coast Cookbook: Travel Guide"

. This book uniquely combines recipes, travel information, and stories about Positano, Capri, Naples, and the Amalfi Coast of Italy. It's designed to be a comprehensive resource for anyone planning a trip to the region or those wishing to experience the cuisine at home.

The book features recipes for popular dishes from Naples and the Amalfi Coast, such as Insalta di Polpo, Arancini, Eggplant Parmigiano, Polpette (Meatballs), and Spaghetti Vongole, which is considered a local favorite. It aims to provide insights into the region's food culture and inspire readers to recreate the flavors of Positano and the Amalfi Coast in their own kitchens.

Bellino Zwicke is a Best-Selling Italian cookbook author who has been visiting Positano and the Amalfi Coast since 1985. His personal experiences and deep knowledge of the area are woven into the book's narrative and advice for travelers. This cookbook/travel guide offers a blend of practical information and engaging stories, making it a unique resource for exploring the region's culinary and cultural delights.

Daniel Bellino Zwicke

"BACK in POSITANO"

2015

Daniel BELLINO Z

CAPRI

With VINCENZO MANZO

The OWNER of "VILLA MARI AGRITURISMO"

"LEMON FARM"

MINORI, ITALY on The AMALFI COAST

Read about Vincenzo and his Wonderful Lemon Farm Agriturismo
"VILLA MARIA" (Minori), in Daniel's Travel Guide Book
POSITANO The AMALFI COAST - Travel Guide - Cookbook
Available on Amazon.com

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