About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

Appetito

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, Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience. A California girl at heart, when she’s not crafting food, travel and wellness stories, she’s chasing down the best foodie finds 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>.

Sarah Campise Hallier

Ricotta gnocchi with lobster cream, micro sorrel, and black tobiko. Courtesy of Cipollini.

News

Cipollini to Open in Louisville With Chef Dallas McGarity

Paola Marocchi is a NYC-based pastry chef who has worked for some of the world&#8217;s most acclaimed chefs and restaurant groups. Her passion for Italian food was ignited from early childhood, growing up in an Argentinian household of Italian background that valued all things homemade and food as the main guest in any celebration. In her free time, she travels all over Italy mingling with locals and sharing in the culture, food, language and love for all things Italian.
Follow Paola on <a href="https://www.instagram.com/paola_marocchi_/">Instagram.</a>

Paola Marocchi

Pistachio hot chocolate with whipped cream and chopped pistachios served with pistachio cookies filled with white chocolate ganache.

Recipes

Pistachio Hot Chocolate Recipe With Pistachio Cookies

Sheila Donohue founded Vero in 2018 as a second career after 30 years in Fintech. Italy has been a home for 
her since 2001, which is where she became a sommelier and got to know many small wine and food artisan 
farmers whose products were not available in the US market. Vero imports and sells small batch, artisanal 
wines, olive oils and specialty foods from around the world to businesses and consumers across the USA. 
Check out Vero at <a href="https://verovino.com/">verovino.com.</a>
&nbsp;

Sheila Donohue

Chef Riccardo Severi making fresh passatelli by hand in his kitchen. Photo credit Marco Valgiusti

Features

An Intimate Culinary Discovery of Romagna at Sovescio

Italian food in white bowls on a light wooden table - from meatballs to pizza.

Lucania Heads to San Francisco’s Ferry Building

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>.

Andrew Cotto

A Chef’s Story: Stefano Secchi of Rezdôra and Massara

<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

Exterior of Ezio’s in Miami Beach with striped umbrellas and outdoor dining at night

Reviews

Ezio’s: A New Steakhouse From The Team Behind Roberta’s

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>

Morgan Hines

Plated chicken parm on a wooden table, from Chef Georis from Maligne's.

Maligne’s Eye-Popping Chicken Parm Offers Massive Taste

Tiramisu dessert layered with mascarpone and cocoa on a white round plate and a dish of sauce next to it at The Saint Dallas

All Articles

Cipollini to Open in Louisville With Chef Dallas McGarity

Pistachio Hot Chocolate Recipe With Pistachio Cookies

An Intimate Culinary Discovery of Romagna at Sovescio

Lucania Heads to San Francisco’s Ferry Building

A Chef’s Story: Stefano Secchi of Rezdôra and Massara

Ezio’s: A New Steakhouse From The Team Behind Roberta’s

Maligne’s Eye-Popping Chicken Parm Offers Massive Taste

The Saint Reopens in Dallas Design District

The Ritz-Carlton, Sarasota Offers Luxury Florida Escape

Sunday Shop: My January Shopping Cart

Stay in touch