Andrew Cotto
A Shortcut to Tender Pork Poached in Olive Oil
Try this expedited recipe for a version of Dario Cecchini's "Tonno di Chianti" which is pork poached in olive oil.
How I Saw 2024 through the Lens of Appetito
Our Editor-in-Chief shares his thoughts on the most significant developments in 2024 with regard to Appetito magazine.
Ring in the New Year with an Italian-Inspired Standing Rib Roast
Our EIC recommends a menu for staying in on New Year's Eve with an Italian herb-coated standing rib roast as a main course.
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.
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.
Meet Maria Rita Bellini, GM of Antica Torre di Via Tornabuoni in Florence
The General Manager of one of Florence's most revered hotels talks about her beloved job at Antica Torre di Via Tornabouni.
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.
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.
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.
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.
