Recipes

Recipes From Appetito

Broiled Salmon with Balsamic Vinegar

by

Andrew Cotto
Gnocchi with Mussels and Pecorino

by

Maria Pasquale
How to NOT Burn Garlic

by

Andrew Cotto
How to Make an “Underwater Love” Citrus Aperitivo

by

Riccardo Massetti
Mascarpone Mousse with Wild Strawberries

by

Maria Pasquale
Vegan Bolognese Sauce from Chef Riccardo Orfino

by

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

by

Riccardo Massetti
Grilled Lamb Chops, Roman Trattoria-Style

by

Maria Pasquale
Pasta Primavera, À La Sirio Maccioni

by

Max Tucci
How to Make a “Rixway” from Our Aperitivo Expert

by

Appetito Staff
Our Attempt at Evan Funke’s Five-Hour, Bone Marrow Bolognese

by

Roberto Serrini
How to Correctly Make a Negroni Sbagliato (Mistake)

by

Andrew Cotto
Baked Ziti With Ricotta From Rosella Rago

by

Rosella Rago
Why You Want Anchovies in Your Diet

by

Andrew Cotto
Rigatoni Cacio e Pepe, e Limone from An American Chef in Tuscany

by

Gaetano Arnone
Pork Meatball Spiedini From NYC’s New Italian Standout, Jupiter

by

Richard Martin
How to Make Sunday Chicken

by

Andrew Cotto
How to Make a ‘Count Mario Tucci’ Negroni

by

Max Tucci
‘Insane’ Penna alla Vodka Recipe

by

Roberto Serrini
Hail ‘Sorta’ Caesar Salad

by

Andrew Cotto
Katie Parla’s Pasta alla Norma

by

Katie Parla
Fried Lamb Chops with Anchovy Sauce

by

Andrew Cotto
Spaghetti Alla Carbonara

by

Andrew Cotto
How to Make (and say) Bucatini all’Amatriciana

by

Andrew Cotto

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