Appetito

1 week ago | appetitomagazine.com | Andrew Cotto

It's always an honor to appear on Good Day New York with the beloved Rosanna Scotto. This time was special because I was able to share with her, her new co-host, Curt Menefee, her audience, and the GDNY crew (who are treated, deservedly, to the bounty once the segment wraps) my favorite holiday meal of a Roman Feaster. The focus is lamb, traditional to Rome, but my version has an inspiration much closer to home.

1 week ago | appetitomagazine.com | Morgan Hines

We are rapidly approaching spritz season - my favorite time of year. While the Aperol Spritz is an easy order at nearly any establishment, plenty of bars and restaurants have created their own takes on the well-known aperitivo, including fairly new Chelsea hotspot Shy Shy, which comes from the same team behind Jungle Bird. Shy Shy has come out with a sip called the “One Salty Spritz,” a riff on the classic drink that’s intended to be a little more on the savory side.

2 weeks ago | appetitomagazine.com | Li Valentine

Pasqua, or Easter, is one of the most important holidays in Italy, as it is deeply rooted in religious, cultural, and family traditions. In addition to all of the gatherings, ceremonies and festivals, Pasqua is regularly celebrated with traditional foods and drinks. As a wine enthusiast, I am always thinking about wines for the table, and Il Poggione Brunello di Montalcino is not only a favorite, but an ideal choice for any Easter table.

4 weeks ago | appetitomagazine.com | Andrew Cotto

My son is a beast (in a good way). He's 18-years-old, six-foot-three, and a wet sweater away from 200 pounds. He hits the gym nearly as often as I hit the sack. The problem is that the kid can eat. And eat...And eat... I used to ply the boy with eggs, but that was before eggs became a luxury item.

1 month ago | appetitomagazine.com | Andrew Cotto

The big three Roman pastas - Carbonara, Amatriciana, and Cacio e Pepe - get a lot of attention and rightfully so. Pasta alla Gricia...not so much. Many consider Gricia as derivative of Amatriciana, simply minus the marinara. I kind of see it as tomato-less Amatriciana meets Cacio e Pepe. This is certainly true in my version that has more creaminess than the typical Gricia and also a little more pepper (that also smacks of Carbonara).