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Appetito

Gaetano Arnone has worked in some of New York’s most respected gastronomic destinations, including <a href="https://www.eataly.com/us_en/" target="_blank" rel="noreferrer noopener">Eataly</a>, <a href="https://www.dicksonsfarmstand.com/" target="_blank" rel="noreferrer noopener">Dickson’s</a>, <a href="https://www.salumeriarosinyc.com/" target="_blank" rel="noreferrer noopener">Salumeria Rosi</a>, and several restaurants of the Bastianich group, serving as Chef de Cuisine at <a href="https://www.babbonyc.com/" target="_blank" rel="noreferrer noopener">Babbo Ristorante &amp; Enoteca</a> and Executive Chef at <a href="https://ny.ottopizzeria.com/restaurant/gaetano-arnone/" target="_blank" rel="noreferrer noopener">ŌTTŌ Enoteca &amp; Pizzeria</a>. An alum of master butcher <a href="https://www.instagram.com/dariocecchinimacellaio/">Dario Cecchini</a>, of the famous Tuscan <a href="https://www.dariocecchini.com/en/" target="_blank" rel="noreferrer noopener">Antica Macelleria Cecchini</a>, Gaetano returned to Tuscany during the pandemic with his wife Meigan and their Jack Russell Terrier, Radio, to live at <a href="https://www.instagram.com/villalecorti/">Villa le Corti</a> where he serves as a private dining chef and culinary gardener. Through regular contributions to Appetito, Gaetano will share episodes, insights and recipes from his life as “An American Chef in Tuscany.”

Chef Gaetano "Guy" Arnone standing in a kitchen

Gaetano Arnone

The American Chef in Italy

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<a href="https://linktr.ee/rossellarago">Rossella Rago</a> is an Italian-American award-winning cookbook author and entrepreneur.

Rossella Rago

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Richard is the co-founder of Appetito. He is also co-author of the book series Preserved, former U.S. editor of La Cucina Italiana, and former editor-in-chief of the website Food Republic and the magazines Manhattan, Miami, and Complex.

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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>.

All Articles

Rigatoni Cacio e Pepe, e Limone from An American Chef in Tuscany

A Look Inside Sorelle, The Luxurious New Italian Restaurant in Downtown Charleston

Rossella Rago Writes About Her New Cookbook, “Cooking with Nonna: Sunday Dinners with La Famiglia”

Carlotto Opens Near NYC’s Union Square And More Restaurant News

How Don Ciccio & Figli Turned Amaro Into Gold

Pork Meatball Spiedini From NYC’s New Italian Standout, Jupiter

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