Andrew Cotto
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.
Chicken Liver Crostini with Pickled Shallots
This crowd-pleasing snack features the richness of chicken liver crostini contrasted with the acidity from pickled shallots on top.
Focaccia Stuffing with Sausage and Fennel
A Thanksgiving recipe for focaccia stuffing with sausage and fennel will add a flavorful note to your turkey-led spread.
Getting Down with Nicole Russell of Last Dragon Pizza
The star of "Pizza Wars" dishes on her journey to the top and the unique challenges of being a woman of color in the pizza world.
A Recipe Inspired by Fennel Pollen and Friendship
Pasta with sausage and fennel pollen ragu takes a simple combination of meat, red onion, and tomato puree, and becomes something magical with the addition of an unexpected ingredient.
An Italian Cooking School Has Opened in Chicago
A public cooking school from two industry veterans has opened in Chicago to encourage more people to cook Italian at home.
