About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

Appetito

Appetito News

Bucatini cacio e pepe served in a green bowl, with wine, water and coffee, photo by Isabel Baer.

News

Bosco Opens in San Francisco with Italian Cooking and Forest Design

<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

Bottle of Champagne Telmont Réserve de la Terre with glasses

Leonardo DiCaprio Invests in Sustainable Champagne Telmont

<p class="ydp357b8407MsoNormal">Allison Tibaldi is a travel and food writer based in New York City. Her passion for all things Italian was jump-started when she lived in Rome and Greve-in-Chianti in Tuscany.</p>
<div>She writes for numerous publications including CNN, Business Insider, Travel Channel, HGTV, Lonely Planet, USA Today 10 Best, USA Today, Shermans Travel, Family Vacationist, Travel Squire, Emirates Open Skies Magazine and Travel Weekly. She is a contributing editor at Family Travel Forum.</div>
<div></div>
<div>Follow Allison on <a style="font-family: var(--wp--custom--typography--font-family--primary);font-size: var(--wp--custom--size--font--large)" href="https://www.instagram.com/gourmetrav/"><u>Instagram.</u></a></div>


Allison Tibaldi

Elegant dining room of Toscana on Oceania’s Allura with ocean views and gold-toned chairs

Travel

Olive Oil Is Not an Afterthought at Sea on Board Oceania’s Allura

Phil Stefani greeting Pope Leo XIV at the inauguration of Borgo Laudato Si’.

Phil Stefani and Chef Art Smith to Lead Vatican Restaurant

<p><span style="font-weight: 400">Margaret Ross is a hospitality professional and </span><a href="https://www.foratravel.com/advisor/margaret-ross"><span style="font-weight: 400">travel designer</span></a><span style="font-weight: 400"> based in Milan. With experience spanning restaurant brands, culinary R&amp;D, and experience design, she explores the intersection of culture, cuisine, and interaction through writing and curating. Originally from California, she has a soft spot for farmers’ markets and underappreciated produce, and hopes that one day lupini beans and puntarelle will have their moments in the spotlight.</span></p>


Black and white photo of Margaret Ross with buildings in the background.

Margaret Ross

Plate of stracciatella cheese with olive oil, paired with rustic bread

Features

Stracciatella in Italy: From Soup to Cheese to Gelato

<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: Ellis Brooklyn, Zwiesel Glas, Piccola Cucina Osteria

<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

Recipes

How to Make Scungilli Fra Diavolo Pasta

Wayfinder Newport offers a laid-back,  coastal stay in Rhode Island

Tiramisu layered and topped with cocoa on a white plate with the Tiramisu World Cup logo.

Francesco Redi on Why the World Needs a Tiramisù World Cup

<p>Gianluca Rottura has a life-long relationship with Italian food and wine. He grew up in the restaurant industry in New York City and on family farms in Italy, then became infatuated by wine. Since 1997, his wine store, <a href="https://www.invinoveritas.nyc/">In Vino Veritas</a>, on Manhattan’s Upper East Side, has specialized in smaller, most family-owned wineries. His first book, <a href="https://appetitomagazine.com/gianluca-rottura/#customerReviews"><u>Wine Made Easy</u></a><em>, written over 20 years ago and recently updated, is an accessible and fun way to learn about wine. His second book,<a href="https://www.amazon.com/Wine-Made-Easy-Gianluca-Rottura/dp/0578591618/ref=sr_1_2?qid=1680544817&amp;refinements=p_27%3AGianluca+Rottura&amp;s=books&amp;sr=1-2&amp;text=Gianluca+Rottura"><u> Mà, What Are You Cooking?</u></a> is an extensive food guide of 120 recipes with wine-matching suggestions, while also serving as a love letter to the author’s mother, family, and culture.</em></p>
<p>As our in-house wine guru, his contributions focus on the regional wines of Italy.</p>


Gianluca Rottura

Outdoor dining area under lemon trees at Agriturismo da Regina on the Amalfi Coast

All Articles