Cocktails

About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

Appetito

Riccardo Massetti

Recipes

How to Make a “Bloody Spritz” Aperitivo

I am the co-founder and Editor-in-Chief of Appetito magazine. I like Italian food &amp; drink, a lot. I am also an award-winning novelist and a regular contributor to the New York Times. More about my work can be found at <a href="https://andrewcotto.com/">Home &#8211; Andrew Cotto</a>.

Andrew Cotto

Broiled Salmon with Balsamic Vinegar

<a href="https://maria-pasquale.com/">Maria Pasquale</a> is a an award winning Italian-Australian food and travel journalist, communications strategist and author based in Rome.

Maria Pasquale

Gnocchi with Mussels and Pecorino

How to NOT Burn Garlic

How to Make an “Underwater Love” Citrus Aperitivo

Mascarpone Mousse with Wild Strawberries

Appetito Staff

Vegan Bolognese Sauce from Chef Riccardo Orfino

How to Make an “Infinito” for Your Next Aperitivo Hour

Grilled Lamb Chops, Roman Trattoria-Style

<a href="https://linktr.ee/maxtucci">Max Tucci </a>is the 3rd Generation Partner &amp; Global Brand Officer for Delmonico’s, New York, Owner of TUCCI-New York, an Award-Winning Author, TV Personality, Host, Producer &amp; Philanthropist.

Max Tucci

Pasta Primavera, À La Sirio Maccioni