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Listen to the Appetito Podcast With Special Guest Rocco DiSpirito
Appetito premieres a new audio and video podcast hosted by Editor-in-Chief Andrew Cotto, featuring guests from the world of Italian food and drink. First up is Rocco DiSpirito, celebrity chef and author of the forthcoming cookbook Everyday Delicious.
Gluten-Free Cannoli Brownie Bites
Finding tasty gluten-free desserts can be challenging, but that’s about to change. Make these cannoli brownies from Lindsay Grimes’ groundbreaking new cookbook Something Sweet for an Italian-influenced gluten-free treat.
Ascoli Piceno is a Haven for Aperitivo and Apericena
Our contributor explains the culinary treasure to be found in the aperitivo and apericena culture of Ascoli Piceno in Le Marche.
In Memory of Ale Gambini, Appetito’s “Dolce Queen”
Appetito sadly recognizes the passing of our beloved contributor, Ale Gambini, who provided monthly recipes as the "Dolce Queen."
Conchiglie With Gorgonzola and Pistachios
The seashell-shaped pasta known as conchiglie is perfect for capturing flavorful sauces, giving each bite a memorable punch, as in this recipe from The Silver Spoon Pasta.
Anthony Scotto’s Sunday Sauce
The Nashville-based NYC expat shares his comprehensive version of the Italian-American classic Sunday Sauce, served at his two new restaurants in Music City.
How Family, Marriage, and a Celebrity Inspired Chef Anthony Scotto
Anthony Scotto, Owner and Executive Chef of two Nashville restaurants, shares his culinary inspirations born in New York City.
How to Enjoy the Italian Art of the Aperitivo in Milan
The chic ritual of the aperitivo in Milan helps start the night off right. Here’s what you need to know, from what to order, how to snack, and most importantly, where to go for your aperitivo.
The Campari Red Carpet Cocktail
Just in time for this weekend’s Screen Actors Guild Awards, it’s a new Campari cocktail made with the famed bitter spirit, rum, and Champagne.
Snappy Swordfish Oreganata with Peppers is Perfect for Lent
Our contributor from the Sunshine State shares a recipe for a snappy Swordfish Oreganata that is perfect for Lent or any time of year.
