Posts
Brunch Bliss: Fried Mozzarella Sandwich
Executive chef Adam Leonti of NYC’s Cucina Alba presents an eggy, cheesy breakfast sandwich inspired by a Neapolitan street food staple. Try it on the restaurant’s brunch menu or use the chef’s recipe to make your own Mozzarella in Carrozza at home!
How to Work Birrittella’s Pizza Dough
Pizzaiolo Nicole Russell and Appetito Editor-in-Chief demonstrate how to prepare a package of Birrittella's Pizza Dough, from proofing to stretching—everything you need to know to make a perfect pizza, calzone, and other delicious kitchen creations.
Homemade Pizza with Birrittella’s
In part two of the Birrittella's series, acclaimed pizzaiola, Nicole Russell, host of Pizza Wars, shows Appetito magazine's Andrew Cotto how to create a homemade pizza using Birrittella's Pizza Dough.
Making Calzone with Birrittella’s Pizza Dough
In part 3 of the Birrittella's Pizza Dough series, acclaimed pizzaiola Nicole Russell, star of Pizza Wars on First We Feast network, shows Appetito magazine's Andrew Cotto how to make a super-stuffed calzone.
An Annual Subscription to Appetito Gets You Organic EVOO & More!
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!
Steven Guarnaccia Tells ‘The Story of Pasta’
The illustrator and author Steven Guarnaccia has written a whimsical new children’s book telling the story behind iconic and lesser-known pasta shapes. Here, he riffs on his favorite noodles and more.
Sausage Lumache Bake
In an excerpt from his entertaining new book, The Story of Pasta, Steven Guarnaccia tells the story of pasta shapes, such as lumache, the basis of this baked pasta and sausage dish.
Chianti Talk with Roberto Stucchi Prinetti of Badia a Coltibuono
The winemaker and co-owner of one of Chianti Classico’s most famed estates, Badia a Coltibuono, shares his thoughts on the state of Italy’s beloved Tuscan wine region.
The History and Allure of the Americano Cocktail
In her new book, Signature Cocktails, Amanda Schuster traces the storied history of the classic Italian cocktail, the Americano.
St. Agrestis Debuts the Phony Mezcal Negroni
The Brooklyn amaro brand St. Agrestis expands its non-alcoholic portfolio with a version of its popular Phony Negroni that approximates the flavor profile of the cult favorite mezcal negroni.
