Where to Eat Italian During New York Fashion Week
Count on these 12 restaurants, many of which focus on Italian cuisine, to be among the hottest spots in the city during New York Fashion Week, which kicks off Friday.
Featured
Hotel Review: Palazzo Navona, Polished Elegance in Rome
Our contributor shares a hotel review of Rome's Palazzo Navona in the heart of the Eternal City's historic center.
My Beef with The Bear Has Everything to Do with Fine Dining
Our Editor-in-Chief takes issue with the dour mood that dominates Season 3 of The Bear, which he blames on fine dining.
NA Slice Brings Neapolitan Pizza and Pasta Culture to NYC
Our Health & Wellness expert meets Luigi Gallo of NA Slice to learn about the culture of Neapolitan cuisine he has brought to NYC.
An Annual Subscription to Appetito Gets You Organic EVOO & More!
Now, when you purchase an annual subscription to Appetito, you will receive a bottle of Bona Furtuna extra virgin olive oil from Sicily and other gifts. Subscribe to Appetito today!
Recipes
Sgroppino Angeleno is the End-of-Summer Italian Dessert Cocktail
The cocktail from Francis Ford Coppola Winery balances sweetness with acidity for a tasty transition from summer to fall.
How to Make Focaccia with Potatoes in the Dough
Our contributor shares a recipe for making focaccia with potatoes in the style of the bakers in the region of Puglia
Hugo Spritz: How to Make the TikTok-Viral Drink
This hit social media spritz differs from the usual red bitter version, using elderflower liqueur as its base.
Italy’s Nonino Has an Aperitivo Inspired by West Palm Beach
The venerable grappa and amaro maker, Nonino, has created a refreshing aperitivo using their all-natural botanical drink.
News
Carbonara in a Can? What Kraft-Heinz Rolled Out in the UK
The canned pasta offering announced in Britain last week generated publicity—and controversy.
What to Know About Bastia, Philly’s New Mediterranean Restaurant
The exciting newcomer from acclaimed chef Tyler Akin opens in the Fishtown neighborhood’s boutique Hotel Anna & Bel, with inspiration primarily from Sardinia and Corsica.
La Dolce Vita Orient Express, Luxury Italian Train Travel Debuts
Pasta on the Orient Express? Here’s what to know about the newly announced train experience, open for bookings now and launching in Spring 2025.
Civico 2064 Brings Coastal Italian and a Vegan Menu to Los Angeles
The restaurant is the second from brothers Dario and Pietro Gallo, who opened Civico 1845 in San Diego with a first-ever Italian vegan menu nearly a decade ago.
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End of Summer Spritzes
Love Limoncello and Gin? Try the Lemon Spritz This Summer
This satisfying summer spritz combines Empress 1908 Cucumber Lemon Gin, limoncello, and sparkling wine for maximum refreshment.
A Thirst-Quenching Summer Spritz From Miami
Miami’s acclaimed restaurant Klaw shares a recipe for a summer spritz that combines fruit and citrus flavors for a light, fizzy, nuanced drink.
Bottino’s Salvia Spritz, a Perfect, Lemony Refresher for Summer
This spritz from contemporary Italian restaurant Bottino in Manhattan features a lemon and sage–forward flavor profile that’s savory and memorable.
How to Make a “Bloody Spritz” Aperitivo
A cherry dessert wine from Le Marche combined with Prosecco makes this week's aperitivo.
The Latest
Making Pizza and Friends in the Amalfi Coast Village of Tramonti
Our contributor travels to Tramonti, a small village on the Amalfi Coast, in search of pizza and finds a beautiful community as well.
Q&A: Bella Gerard opens up about creating a hair accessory collection with RPZL
A collection with six different hair accessories from RPZL and Bella Gerard, perfect for everyday wear or special occasions.
Sunday Shop: Nars, Helly Hansen, Gitano Island
Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!
Spadafora Sole dei Padri is the Sicilian Syrah You Want
Our wine contributor explores the Syrah from 13th century Sicilian producer Dei Principe di Spadafora near Palermo.
The Skinny on Being a Slender Italian Food Writer
Our Editor-in-Chief shares the best practices for his remaining fit despite his vocation as an Italian food writer.
