About

Andrew Cotto is the award-winning author of three novels and a regular contributor to The New York Times. Andrew has also written for Parade, Men’s Journal, Rolling Stone, The Huffington Post, Condé Nast Traveler, Italy magazine, Maxim, and more. He lives in Brooklyn, New York.

Blog: Our Italian Year

Cucina Tipica – An Italian Adventure

Cucina Tipica: An Italian Adventure is the story of Jacoby Pines, a disheartened American who arrives in Italy on holiday

Outerborough Blues

OUTERBOROUGH BLUES: A BROOKLYN MYSTERY is an unconventional noir that takes place on the dawn of urban gentrification. Lyrical, atmospheric

The Domino Effect

THE DOMINO EFFECT is award-winning story of Danny Rorro, a charismatic kid from Queens poisoned by the past. A series of painful

Inside the World’s Most Brutal Sporting Event

By Wednesday, September 9th, 2015 no comments Permalink

Once a year, the men of Florence, Italy pay tribute to their city’s patron saint by beating the crap out of each other….

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Of Prosciutto and Panini: The Joys of Florentine Street Food

By Monday, September 7th, 2015 no comments Permalink

A tray of small prosciutto panini.Credit: Sofie Delauw / Getty Images When you think of great street food, you probably think of Bangkok, San Francisco, or Tokyo. But Florence? The idea of a grab-and-go meal is at odds with much of the indigenous culture of this Italian capital, where slow meals around the table have been…

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How to Make Perfect Breaded Chicken Cutlets

By Thursday, September 3rd, 2015 no comments Permalink

Credit: Brian Hagiwara / Getty Images The breaded cutlet is a venerable meal made all over the world using a variety of meats, most commonly veal, pork, or chicken. The chicken cutlet — which is found in America from fast food chains to red sauce joints, deli counters to fine-dining establishments — is an iconic American dish, readily available…

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How to Make Perfect Breaded Chicken Cutlets

By Tuesday, September 1st, 2015 no comments Permalink

The breaded cutlet is a venerable meal made all over the world using a variety of meats, most commonly veal, pork, or chicken…

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A Toothy Welcome to a Family Fish Restaurant on Long Island

By Wednesday, August 26th, 2015 no comments Permalink

Heading out toward eastern Long Island, just before the patina of the Hamptons’ wealth starts to emerge, the Montauk Highway slips past quaint hamlets and faded farmhouses and watery fingers of Moriches Bay. …

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