Recipes
Corn Agnolotti From NYC’s The Noortwyck
The Noortwyck’s Corn Agnolotti combines grilled corn, ricotta, parmesan, and summer truffle for a pasta that keeps a touch of summer on the table as fall begins.
A Texas Twist on the White Negroni
Waterloo Gin’s Prickly Pear and Rose brings the Hill Country into the glass with a colorful twist on the White Negroni.
How to Make Pumpkin Sauce with Locatelli Pecorino Romano
This seasonal recipe for pasta with a creamy pumpkin sauce features Locatelli Pecorino Romano cheese in two ways.
How to Make Scungilli Fra Diavolo Pasta
Fra Diavolo pasta gets a fresh twist with canned scungilli for tender seafood flavor.
How to Make Tagliolini with Norcia Black Truffle Cream
Michelin-star chef Emanuele Mazzella shares his recipe for tagliolini that features black truffle, a prized ingredient from Umbria.
How to Make The Flatiron Room’s Pizza Martini
The Flatiron Room in New York City shared its Pizza Martini recipe with Appetito that combines two classics in one cocktail.
How to Make an Italian American Poppyseed & Pear Salad
As the end of summer nears, this salad serves as a nice transition into fall with the use of pear coupled with Feta and a zingy dressing.
How To Make illy’s Cold Brew Negroni
Italian coffee brand illy shared its Cold Brew Negroni recipe which makes for a light and refreshing aperitivo.
How to Make Italian Stuffed Peaches with Amaretti and Chocolate
With summer in full swing, this recipe for stuffed peaches with cookies and chocolate is a perfect celebration of the season.
Gelato Happiness with Sergio Dondoli in San Gimignano
Award-winning gelato master Sergio Dondoli delights visitors in San Gimignano with his signature flavors and commitment to exceptional ingredients. In an interview with Appetito, he shares how his passion began, the memories behind his most beloved creations, and why happy cows make the best gelato.
