All Articles
Elevate Your Negroni Sbagliato With Truffle Syrup
Appetito's Morgan Hines, with help from some cocktail experts, explains how Urbani Truffles and Mionetto Prosecco have raised the flavor profile of the ubiquitous Negroni Sbaliato.
Bianca Bread: A Versatile Italian Staple
Here's what you need to know about bianca bread, the Roman-style focaccia that's great for sandwiches, antipasto plates, or a simple snack.
Eataly’s Pistacchio is a Dairy-Free, Gluten-Free Gelato Pop-Up for Summer
Eataly NYC Flatiron has opened its new pop-up gelato bar Pistacchio, in collaboration with second-generation gelato chef Patrizia Pasqualetti.
The Winners of Fra’ Mani’s Mortadella Sandwich Competition are…
In a new contest presented by Bay Area salumi and charcuterie company Fra'Mani, 19 sandwich makers competed for Best Mortadella Sandwich.
Danielle Caminiti’s Simple, Elegant Take on Stuffed Artichokes
Lawyer and cookbook author Danielle Caminiti shares her iteration of a classic Italian stuffed artichoke dish from her website Have U Covered in the Kitchen.
Five Things I Learned over Three Meals in Two Days with Massimo Bottura
Appetito's Editor-in-Chief, Andrew Cotto, recalls his serendipitous experience in the restaurants of Massimo Bottura.
Appetito Review: Flour + Water Pasta
Our Editor-in-Chief, Andrew Cotto, took a deep dive into an artisinal pasta from the famed San Francisco eatery, Flour + Water.
Add a “Tonic” Boom to Your Next Spritz
Appetito's Riccardo Massetti shares his regular aperitivo expertise with this spritz that cuts the robust Cocchi with tonic and Prosecco.
A Mortadella Competition, New Restaurant Openings and More NYC Italian Food News
Take a look at, and vote for, sexy mortadella sandwiches and catch up on NYC Italian restaurant news in our weekly roundup.
When Pasta Met Chickpeas
Pasta con Ceci is a beautiful marriage of pantry staples that should be a staple of any meatless Mondays or any other day ending in "Y."
