All Articles
How Much Salt Should You Add to Pasta Water?
The staff at Appetito was curious about the array of salting instructions in recipes, so we asked some of our expert friends for their opinion.
Roasted Beets With Soft Cheese—For Your Health!
Our Editor-in-Chief shares his favorite way to enjoy beets, one of the most super of super foods.
A Roasted Tomatoes and Burrata Recipe Inspired by a Chef and Olive Oil Collaboration
Acclaimed Boston Chef Karen Akunowicz has teamed up with Siciliy's Bona Furtuna for a signature olive oil perfect for recipes like the one shared with Appetito for roasted tomatoes and burrata with chili.
This Cipriani-Inspired Peach Bellini Spritz Will Transport You To Venice
Be transported by our aperitivo expert to Harry's Bar in Venice for a classic Peach Bellini, a spritz of peach juice and prosecco.
Roscioli Opens in SoHo, A New Getaway in the Rockaways, and More Italian Food News
A Roman restaurant spreads its roots to NYC, an Amalfi Coast-inspired tribute to a chef opens in the Rockaways, and other happenings in the city’s Italian food and drink scene.
To the Mountaintop in Sicily for Cannoli (and how to make them at home)
Appetito's resident baker and Italian travel enthusiast, Bilena Settepani, went with her father to the top of a mountain in Sicily for legendary cannoli. She tells the story and shares the recipe that her family uses back at home.
The Brooklyn Roots that Inspired Chef Thomas Joseph Perone
The acclaimed chef/owner of Brooklyn's hottest Italian restaurant remembers the five dishes that spawned his career.
With Mother Pizzeria, Kevin O’Donnell Brings Exciting New Pizza To Newport, Rhode Island
The chef-restaurateur from three-year-old Giusto opens a new pizzeria today with sourdough pies and Roman-style pizza.
The Gluten-Free Pantry of a Famed Italian Chef
Chef Michele Casadei Massari shares his gluten-free must-haves in both his and your Italian kitchen.
Charred Whole Carrots with Pistachio Puree
This Mediterranean-influenced side dish may overshadow the main course. Its puree of pistachio, feta, and dill perfectly complements charred carrots and can be used for other roasted vegetables as well.
