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Appetito

<p>Hello. My name is Joanna Moeller, and I am a passionate home cook residing in downtown Manhattan for 20+ years. I started my Instagram cooking page <a href="https://www.instagram.com/spaghettiroots_nyc/"><u>@spaghettiroots_nyc </u></a>in April, 2023, as a way to showcase my cooking, as I initially intended for it to be more of an inspirational cooking page featuring my &#8220;No recipe, recipes.&#8221; It has truly been a wonderfully creative outlet for me.</p>


Joanna Moeller

Regina’s Grocery eggplant sandwich inside the Orchard Street location with Roman Grandinetti and Joanna Moehler

Features

Regina’s Grocery Brings Calabrian Flavor to Orchard Street

<p>Sarah Campise Hallier is the Associate Editor at Appetito Magazine. She is also a Board Member of Poggioreale in America Inc, a nonprofit committed to preserving the history and cultural heritage of Western Sicilians and their diaspora. Featured in Italy Magazine, The Local IT, la Repubblica, and We the Italians (any many others), Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience. A California girl at heart, when she’s not crafting stories, she’s chasing down the best food and drink on her travels and sharing them at <a title="https://www.instagram.com/foodiesfromca/" href="https://www.instagram.com/forkboundfoodies/" target="_blank" rel="noreferrer noopener">@forkBOUNDfoodies</a>.  Subscribe to her newsletter <a href="https://www.sarahhallier.com/about-1">here</a>.</p>


Sarah Campise Hallier

Executive Chef Bailey Sullivan standing inside Monteverde Restaurant & Pastificio in Chicago

News

Monteverde’s Chef Bailey Sullivan on Atipica Italian Cooking in Chicago

<p><strong><b>Samuel Ghelli</b></strong> is an Italian scholar and educator based in New York. He teaches and directs the Italian and Food Studies programs at York College, CUNY.</p>


Samuel Ghelli

Friends lingering around a table at dinner, with potted trees in the background

A Tavola Non Si Invecchia: Why Italians Never Rush the Table

<p>Morgan Hines is a New York City-based contributor for Appetito. She loves learning about and experiencing Italian cuisine and culture. Morgan is a full time reporter at PhocusWire and also contributes to Hotels Above Par, Women&#8217;s Wear Daily, Footwear News, etc. She was previously a full time reporter at USA TODAY and holds degrees from Columbia University and Georgetown University. Follow her on <a href="https://www.instagram.com/morganemhines/">Instagram</a> and <a href="https://www.tiktok.com/@morganemhines?lang=en">TikTok</a> at <a>@MorganEmHines. </a></p>


Morgan Hines

Sunday Shop

Sunday Shop: Four NYC Restaurants to Book in May 

Viviana Devoto and Gianluca Legrottaglie inside Clementina, a gluten-free Italian trattoria in San Francisco. Photo by Albert Law.

Clementina Brings Gluten Free Italian Dining to San Francisco

Appetito Editors

Strawberry mascarpone shortcakes made with buttery biscuits and fresh spring berries.

Recipes

Mother’s Day at Home: Favorite Italian Brunch Recipes

Cocktails

Add Style to the Menu with this ‘Devil Wears Prada’-Inspired Crimson Silk Cocktail

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<div class="py-[3px] whitespace-pre-wrap u-break-words">Mario Traina is a Sicilian chef, gastronome, and educator based in Catania. A graduate and ambassador of the University of Gastronomic Sciences in Pollenzo (founded by Slow Food&#8217;s Carlo Petrini), he is the founder of the Comunità Educativa Gastronomica Etnea, Sicily&#8217;s first educational gastronomic community. He works as a private chef across the island, cooking for travelers with a zero-waste philosophy rooted in local ingredients and Sicilian tradition.</div>
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<div class="py-[3px] whitespace-pre-wrap u-break-words">Website: <a title="https://chefmariotraina.com" href="https://chefmariotraina.com/">chefmariotraina.com</a> | Instagram: @chefmariotraina</div>
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Chef Mario Traina in the kitchen with an apron on.

Chef Mario Traina

Cuturro plated in a white bowl and topped with cheese

How to Make Sicilian Durum Wheat Polenta with Kohlrabi Ragù

<div dir="auto">I have a passion for helping others discover the joy of cooking and the power of simple, flavorful meals. As a former competitive tennis player, I bring a unique perspective to the kitchen, blending discipline with creativity. With over a decade of experience as an educator, I love teaching and strive to make cooking approachable, accessible, and fun for everyone. Inspired by my Italian roots, I believe food is love, and every meal is an opportunity to connect. My mission is to inspire confidence in the kitchen and help others create meals that are as meaningful as they are delicious.</div>


Danielle Simone Arata

Creamy pastina al formaggino with grated cheese in a patterned bowl

Pastina al Formaggino: Creamy Italian Comfort Food Recipe

<p>I am the idea behind and the co-founder of Mama Mancini’s. I am also a home cook, an obsessed entrepreneur, traveler, foodie, and I love sharing all of it with anyone who wants to listen. I believe passion fuels ideas and there is no such thing as a bad idea or too much passion. I look at the picture of my grandmother, Anna Mancini, holding me as a baby and think wow if my grandmother only knew that all those countless days of me learning how to cook by her side in Brooklyn would turn into this. After 25 years in the garment industry, I decided in 2007 it was time for a change. My idea: real meatballs made the authentic Italian way and sold in real sauce. To me there was no other way they should be offered, that was my big idea and Mama Mancini’s was born. The rest is history. So, I say this to everyone who has an idea: never give up; don’t listen to the people who say it won’t work. No idea is a bad idea and always chase your dreams. Let’s cook.</p>


Daniel Mancini

Close up of grilled portobello mushroom parmigiana with melted mozzarella cheese and tomato sauce on a white plate

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