Andrew Cotto
How to Make a Basic Bolognese Sauce
Our Editor-in-Chief shares his most basic recipe for a classic Bolognese meat sauce that emphasizes the aromatics at the base.
Italy’s Largest White Truffle Has Arrived at Sistina in NYC
Chef Giuseppe Bruno of Sistina Restaurant secured an over two-pound white truffle and plans to begin sharing immediately with his patrons.
A Revival of Asti Spumante and Panettone
A revelatory evening hips our editor-in-chief to the contemporary delights of two well-known Italian products, Asti Spumante and Panettone.
An Italian Thanksgiving Menu
Our Editor-in-Chief shares a recipe for turkey ripieno as well as his complete menu from the Thanksgiving dinner he prepared 20 years ago for friends and family in Tuscany.
Pecorino Romano PDO is the King of Pecorino Cheeses from Europe
Our Editor-in-Chief, Andrew Cotto, explains why Pecorino Romano PDO is the superior product of this familiar cheese.
Getting Real with Rossella Rago
Colorful food personality Rossella Rago sits down with Appetito for an exclusive interview about her "Cooking with Nonna" platform and more.
Quick, Creamy Polenta
This show-stopping side dish features polenta with mascarpone, topped with toasted walnuts and gorgonzola.
Our “American Chef in Tuscany” Is Coming Home
Our Editor-in-Chief shares the news of our expat contributor in Tuscany, Gaetano Arnone, who will return to open an Italian restaurant in the Hudson Valley.
Brussels Sprouts in Balsamic Glaze
Brussels sprouts get a syrupy glaze when roasted in the oven, then finished with Balsamic vinegar in the oven quickly before serving.
