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Andrew Cotto

I am the co-founder and Editor-in-Chief of Appetito magazine. I like Italian food & drink a lot. I am also an award-winning novelist and a regular contributor to the New York Times. More about my work can be found at Home – Andrew Cotto.

How Tony Park Created a Food Empire in America

A Korean from Sicily, Tony Park has built QB Hospitality into a group with eight food establishments in New York City. It is about to open many more.

September 26, 2023

How Family and Home Inspired Chef Ben Kacmarcik

The Executive Chef of Fresco by Scotto in New York City, Ben Kacmarcik, shares how his love of cooking came from the nurturing of his family and the ingredients available in his hometown of Seattle.

September 25, 2023

What I Learned during a Year in Italy

Our Editor-in-Chief reminisces about his Italian adventure 20 years later.

September 18, 2023

A Fast, Easy Recipe for a Delicious, Healthy Salmon Oreganata

Our Editor-in-Chief shares his favorite variety of a classic Italian dish, a fast salmon oreganata recipe that comes together in under 30 minutes.

September 6, 2023

The Dietary Benefits of Ceci con Sarde (Chickpeas with Sardines)

A registered dietitian weighs in on the health benefits of combining chickpeas and sardines in a dish we call Ceci con Sarde.

August 29, 2023

The Limonata Stand at Song’E Napule as a Symbol of Owner Ciro Iovine’s Spirit

The free, potentially-messy limonata doled out to New Yorkers at Song'E Napule is a Neapolitan-inspired gift on warm summer days.

August 15, 2023

Talking Cookbooks, Family, and Restaurant Life with the Scotto Sisters

Appetito checks in with Rosanna and Elaina Scotto, who have co-authored a cookbook inspired by their family's landmark NYC restaurant, Fresco By Scotto.

August 10, 2023

The Summer of Prosciutto at NYC’s Sistina Restaurant

A famed NYC restaurateur has brought a beloved Italian product over for the summer. Here are the details on a Prosciutto di Parma pop-up at Sistina Restaurant in Manhattan.

August 7, 2023

How to Make Chicken Cacio e Pepe

Our Editor-in-Chief takes a beloved pasta sauce and adapts it to a chicken dinner.

August 2, 2023