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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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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>.

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Andrew Cotto

Appetito's Andrew Cotto (center) with the co-hosts of Good Day New York, Curt Menefee (left) and Rosanna Scotto (right).

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News

Appetito’s Editor-in-Chief Shares His Easter Menu on Good Day New York

Hello. My name is Joanna Moeller, and I am a passionate home cook residing in downtown Manhattan for 20+ years. I started my Instagram cooking page <a href="https://www.instagram.com/spaghettiroots_nyc/">@spaghettiroots_nyc </a>in April, 2023, as a way to showcase my cooking, as I initially intended for it to be more of an inspirational cooking page featuring my &#8220;No recipe, recipes.&#8221; It has truly been a wonderfully creative outlet for me.

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Joanna Moeller

Steamed Artichokes in a Mustardy Scallion Vinaigrette.

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Recipes

How to Make Steamed Artichokes with Mustardy Scallion Vinaigrette

Roman Fried Artichokes by Joanna Moeller.

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How to Make Roman Fried Artichokes at Home

Low Country Bella (Mandi Casey) is Italian by birth and Southern by choice. Moving to eastern North Carolina as a young girl, she was exposed to a whole new type of cuisine like BBQ and hush puppies. As an adult, she embraces both cultures so you never know what she may be cooking up in her kitchen! Currently she lives in both Pawleys Island, South Carolina and Fort Mill, South Carolina.
Her family continues to grow, and that makes her happy because there are more people to feed and love. What&#8217;s better than that?
In addition to creating, cooking and sharing great recipes, she loves to research the history of food origins. Understanding the flavors and ingredients helps her creativity, but more-so, appreciate the meal with even more passion.
Mandi loves to be a guest of events, signing books and donating a portion of her net proceeds to local charities. Her second cookbook is scheduled to released early next year.
Please follow her on her website <a href="http://www.lowcountrybella.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=http://www.lowcountrybella.com&amp;source=gmail&amp;ust=1705416623316000&amp;usg=AOvVaw2qLX1Ag56lHqdrjNXYhkQG">www.lowcountrybella.com </a>or on social media: @lowcountrybella on both Instagram and Facebook.
Mangia Y’all!

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Low Country Bella

Traditional Neapolitan Braciole by Low Country Bella.

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How to Make Braciole in the Traditional Neapolitan Style

Cathy Coluccio Fazzolari is co-owner of the legendary D. Coluccio &amp; Sons in Brooklyn, New York. Founded by her late father in the mid-1960s, D. Coluccio &amp; Sons is one of the oldest importers of Italian specialty foods in the United States, with a retail store adjacent to the wholesale location. Cathy grew up in the business. She is fluent in Italian and has a bachelor’s degree in marketing from St. John’s University in Queens, New York. Today, she runs the day-to-day operations of the company, travels to Italy, and attends trade shows to source artisanal food products. She has a passion for food and learned to cook from her mother, who was a native of Calabria, Italy. Cathy has taught cooking classes at the Great Neck Adult Center, New York City College of Technology, and Boston College. Cathy has served on the board of Les Dames d’Escoffier New York as treasurer and is a member of the National Organization of Italian American Women (NOIAW).

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Cathy Coluccio Fazzolari

Meatballs frying in the kitchen of Cathy Caluccio Fazzolari. Photo by Daniel Paterna.

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Categories

Appetito’s Editor-in-Chief Shares His Easter Menu on Good Day New York

How to Make Steamed Artichokes with Mustardy Scallion Vinaigrette

How to Make Roman Fried Artichokes at Home

How to Make Braciole in the Traditional Neapolitan Style

Two Types of Meatballs from a Brooklyn Cookbook

Ring in the New Year with an Italian-Inspired Standing Rib Roast