Appetito to Host “In the Name of the Pizza” at Song’E Napule
Appetito will host an event at Song'E Napule to raise funds for the "Pizza for a Smile" initiative that feeds the less fortunate.
Featured
Rigatoni Amatriciana with a Red from Roero Is a Pairing to Sip and Savor
A recipe for Rigatoni Amatriciana showcases the magic of pairing cured meats with the DOCG wines of Roero in Piedmont.
A Chef’s Story: Jordan Frosolone of Borgo in NYC
Appetito's Editor-in-Chief sits down with acclaimed chef Jordan Frosolone of Borgo to explore his background with Italian food.
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!
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It's Almost Spring!
Savor This Spring Tortellini in a Light Lemon Shallot Dressing
Our contributor recommends this spring tortellini recipe that pops with a zesty dressing of lemons, shallots and basil.
A Torta Caprese Riff Perfect for Spring Gatherings
Our contributor kicks off a spring dessert series with a riff on a classic Torta Caprese that features white chocolate and citrus.
Spicy Pasta Primavera to Heat Up Spring
Our contributor shares a recipe for Pasta Primavera that includes a kick from garlic chili sauce and a unique pasta shape.
The Garden Nymph, a Refreshing and Spring-Friendly Cocktail
Looking for a savory sip for your spring happy hour repertoire? NYC Mediterranean restaurant Iris has created a cocktail with elderflower liqueur, herbed cucumber syrup, and other ingredients to fit the warm-weather mood.
The Latest
Bringing the Passeggiata to Modern Life with Mindtrek
A short walk outside becomes a more focused mental reset with guided audio.
Fare la Scarpetta: The Last Sweep of the Plate
In Italy, even the final streaks of sauce have a name.
Make St. Joseph’s Day Pasta the Brooklyn Roots Way
Chef Thomas Perone of Brooklyn Roots shares his recipe for St. Joseph's Day Pasta featuring marinated fish and robust aromatics.
Old School and Modern: Eating Italian in Los Angeles
A historic Beverly Hills red sauce institution with Sinatra-era roots offers a rare glimpse into old school Italian dining in Los Angeles, balanced by the city’s modern Italian evolution.
Gudrun Cuillo: The Woman Who Revived a Tuscan Hamlet and Winery
Twenty-one questions with Gudrun Cuillo, owner of Casalvento and Livernano in Chianti Classico.
Domenica Marchetti on Her New Cookbook: Italian Cookies
Italian cookbook author Domenica Marchetti shares the details of her forthcoming title dedicated to Italian cookies.
My Italy: Three Culinary Tours to Savor in 2026
Italian chef and cooking instructor Deborah Dal Fovo details her three upcoming culinary tours exclusively for Appetito.
Essere Una Minestra Riscaldata: After the First Simmer
From the Italian kitchen to public judgment, minestra riscaldata reminds us that second attempts rarely recover their original flavor.
How to Make a Spring Zucchini Bruschetta
Sauteed spring zucchini with creamy ricotta and aromatics makes for a vibrant and seasonal bruschetta topping.
Sunday Shop: Early Spring Things
Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!
