Recipes
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A fast and easy way to maximize the flavor of one of the world’s healthiest fish. Salmon is a “super food” because of its high-levels of omega-3 fatty acids, which do serious work battling heart disease, type-2 diabetes, bad cholesterol, and high blood pressure. Super, indeed. We at Appetito also think that salmon works wonderfully…
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The author of The Eternal City: Recipes and Stories from Rome shares a taboo-breaking recipe from Italy’s capital. Many food purists say seafood and cheese don’t mix. In my family, you never saw cheese on the table if pasta with fish was being served. And in Italy, if you were to ask for it at a restaurant…
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A Useful Tip for Avoiding One of the Italian Kitchen’s Most Common Pitfalls + a Related Recipe I know. I know. It happens to everyone. Burning garlic is nearly as common in Italian kitchens as canned tomatoes. The worst part about burning the garlic is that there is no way to undo the damage. Burnt…
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Vermouth, Prosecco, and the Mediterranean citrus drink Cedrata combine in this week’s refreshing aperitivo. Our Aperitivo expert, Riccardo Massetti of Cremini’s Aperitivo & Kitchen in Brooklyn, shares his original recipe for a refreshing cocktail featuring Cedrata. The drink combines an even pour of dry white vermouth, prosecco, and the Cedrata, which makes this a citrus aperitivo…
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The author of The Eternal City: Recipes and Stories from Rome shares the recipe to her favorite dessert in Rome, Mousse di Mascarpone con Fragoline di Bosco. The mascarpone mousse with fragoline di bosco (wild or alpine strawberries) at Da Enzo al 29 is my favorite dessert in Rome. It might sound like a big…
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A meatless alternative to Bolognese sauce from the acclaimed Italian chef/partner of NYC’s Osteria 57 and Alice. “Meatless” and “Italian” are not words typically paired in the restaurants of New York City, but Chef Riccardo Orfino — formerly of Michelin-starred Il Lugo di Aimo & Nadia in Milan, Osteria della Pace at Eataly Downtown, and La…
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Our Aperitivo Expert, Riccardo Massetti of Cremini’s Aperitivo & Kitchen, shares his original recipe for the “infinite” cocktail.
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The author of Eternal City shares details of her new cookbook as well as the recipe and story behind the classic Roman dish Abbacchio allo Scottadito. The Eternal City: Recipes and Stories from Rome is my love letter to the city I’ve called home for over a decade. I was born to Italian parents in Melbourne,…
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As the wisteria blossoms at “Villa I Pini” (my home in Firenze), I am reminded that spring has sprung, La Primavera! — and I automatically think of a legendary recipe from my cookbook, The Delmonico Way: Sublime Entertaining & Legendary Recipes from the Restaurant that Made New York! — “Pasta Primavera, À La Sirio Maccioni.” A feeling…
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This week’s cocktail is an eponymous aperitivo from our in-house specialist, Riccardo Massetti of Cremini’s Aperitivo & Kitchen. Take a look and try a “RixWay,” a mix of prosecco, red vermouth, and grapefruit juice. Cin-cin!
