Stellina Ristorante Shines Bright with Regional Italian Cuisine
Our contributor visits Stellina Ristorante, where authentic, regional Italian food is found on the North Shore of Long Island.
Featured
Joey Maggiore Talks Brunch King, The Italiano, and Italian Food in Arizona
The chef and restaurateur publishes his first cookbook with wild spins on brunch items, and opens his latest restaurant concept, bringing upscale Italian-American cuisine to the desert.
David Rocco Brings Aperitivo and La Dolce Vita to Toronto
Our contributor visits Canadian culinary icon David Rocco to learn about his philosophy and venture into the cocktail bar business.
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Now, when you purchase an annual subscription to Appetito, you will receive a bottle of Bona Furtuna extra virgin olive oil from Sicily and other gifts. Subscribe to Appetito today!
Recipes
Cannoli Donuts From Brunch King, Joey Maggiore’s Cookbook
These sweet treats combine Italian and American favorites into one ricotta cream-stuffed dish that’s great for brunch or dessert.
How to Make Sicilian Roasted New Caponata
Our contributor shares her recipe for Caponata that is more rustic and figure-friendly due to some roasting.
How to make Old Fashion Cafe’s $50 Golden Martini
The Soho cocktail lounge and restaurant from Apulian brothers celebrated Fashion Week with a luxe martini. Here’s how to make it at home.
Three Next-Level Negroni Recipes From Dante
The top-ranked bar program celebrates Negroni Week along with bars around the world. Here, Dante offers three versions of the classic Italian cocktail to try at home.
News
Watch Ryan Reynolds Kick Off Negroni Week for Aviation Gin
The actor and co-owner of the American gin brand gets into the Halloween Spirit, introducing the character Tony O’Groni as part of a Negroni Week promotion.
Una Pizza Napoletana by Anthony Mangieri Named World’s Best Pizzeria
The intimate restaurant on NYC’s Lower East Side moved up one slot to earn #1 in the 50 Top Pizza World awards presented in Naples, Italy last night, which featured other US winners.
Carbonara in a Can? What Kraft-Heinz Rolled Out in the UK
The canned pasta offering announced in Britain last week generated publicity—and controversy.
What to Know About Bastia, Philly’s New Mediterranean Restaurant
The exciting newcomer from acclaimed chef Tyler Akin opens in the Fishtown neighborhood’s boutique Hotel Anna & Bel, with inspiration primarily from Sardinia and Corsica.
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End of Summer Spritzes
Love Limoncello and Gin? Try the Lemon Spritz This Summer
This satisfying summer spritz combines Empress 1908 Cucumber Lemon Gin, limoncello, and sparkling wine for maximum refreshment.
A Thirst-Quenching Summer Spritz From Miami
Miami’s acclaimed restaurant Klaw shares a recipe for a summer spritz that combines fruit and citrus flavors for a light, fizzy, nuanced drink.
Bottino’s Salvia Spritz, a Perfect, Lemony Refresher for Summer
This spritz from contemporary Italian restaurant Bottino in Manhattan features a lemon and sage–forward flavor profile that’s savory and memorable.
How to Make a “Bloody Spritz” Aperitivo
A cherry dessert wine from Le Marche combined with Prosecco makes this week's aperitivo.
The Latest
Turn Negroni Week “White” with Luxardo Bitter Bianco
The esteemed Italian spirits and liquor company, Luxardo, shares their recipe for a White Negroni to enjoy during Negroni Week and beyond.
How to Make Pumpkin Spiced Ricotta Beignets with Nutella
Our pastry chef contributor shares a beignet recipe with a Nutella filling for an Italian accent.
How to Make OLIPOP’s Cherry Lime Delight Mocktail
The Queen of NA Cocktail Culture, Hilary Sheinbaum, shares a mocktail recipe featuring sweet and sour fruit and a popular soda-alternative.
How to Make an NA Americano Using Products From Free Spirits
Our contributor and NA advocate, Hilary Sheinbaum, shares a nonalcoholic version of the classic Italian cocktail, the Americano.
