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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.

Roasted Chicken in a Hot Garlic and Anchovy Bath

A roast chicken recipe is elevated by a hot baste flavored by garlic, anchovies in a bath of butter and olive oil.

December 18, 2024

The Autumnal Negroni at NYC’s Olio e Più Is the Season’s Aperitivo

NYC's Olio e Più has an Autumnal Negroni that features a blood orange gin from Italy infused with lemongrass bitters.

November 14, 2024

Where to Eat Italian in the West Village When You Can’t Get into Via Carota

We have offered three high-quality, nearby alternatives to NYC's popular Via Carota when waiting for a table is not of appeal.

November 12, 2024

How Italian Photographer Laredo Montoneri Eats in America

Sicilian photographer Laredo Montoneri shares his experiences eating in America while living in New York and Los Angeles.

November 5, 2024

Appetito Review: Imarku’s 12-Inch Cast Iron Honeycomb Nonstick Skillet

Our Editor-in-Chief reviews the Imarku 12-inch Cast Iron Skillet and finds it very impressive in many ways.

November 4, 2024

How Alessandro Bordoni, an Italian Video Director, Eats in America

Rimini-born video director Alessandro Bordoni shares his experiences with food as an Italian in America.

October 23, 2024

Butter Made from Parmigiano Reggiano Cream is Better

Our Editor-in-Chief discovers a new butter from Ferrarini, an Italian brand that uses the cream from Parmigiano Reggiano for a sublime condiment.

October 18, 2024

The Entreprenurial Spirit of Chef and Restaurateur Fabrizio Facchini

Our Editor-in-Chief caught up with restless restaurateur and chef Fabrizio Facchini to discuss his many endeavors.

October 9, 2024

My Beef with The Bear Has Everything to Do with Fine Dining

Our Editor-in-Chief takes issue with the dour mood that dominates Season 3 of The Bear, which he blames on fine dining.

September 5, 2024