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News, stories, and recipes for anyone who loves Italian food, wine, spirits, and travel

Appetito

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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

A traditional bowl of Sicilian tenerumi soup with pasta.

Recipes

The Taste of a Sicilian Summer with Chef Mario Traina’s Tenerumi Soup

<p>Isabelle Kellogg’s luxury lifestyle marketing career, along with growing up in Manhattan, gives her a unique perspective on topics like wine, which she enjoys drinking and writing about. Meeting wine makers and attending wine tastings with the wine community helps keep her on top of trends and changes in the wine industry, which is ever-evolving. She was the founding Luxury Editor at Cottages &amp; Gardens magazines, and her articles appear in Upscale Living Magazine, Luxury Facts and The Luxxe Mag. Isabelle is also a guest lecturer at Harvard Business School, having co-authored a case study with them on French heritage jeweler Mauboussin.</p>


Isabelle Kellogg

Felice Flatiron's soaring dining room was designed to highlight the restaurant's expansive Italian wine collection. Photo courtesy of SA Hospitality Group

Features

A Look Inside Felice’s Flatiron Take-Over

<p>Rosa is a New Jersey–based travel content creator and writer whose passion for travel shines through every story she shares. With a focus on discovering destinations through their culinary traditions, she believes food is one of the most authentic ways to experience a place and connect with its culture. Through her writing and content, she inspires others to travel with curiosity, embrace local flavors, and create meaningful experiences around the world. Follow her adventures on social media at <a title="https://www.instagram.com/RosaAlexC" href="https://www.instagram.com/RosaAlexC">@RosaAlexC</a>.</p>


Rosa Castillo

Panoramic views of Norcia Umbria. Photo Courtesy Vespasia

Travel

Vespasia: Norcia’s Michelin-Starred Taste of Umbria

<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

Frozen Coco Caffè espresso cocktail served in a tall glass beside a bottle of Galliano Espresso.

Cocktails

Coco Caffè is the Frozen Espresso Cocktail of the Summer

<p><span style="font-weight: 400">Kristin L. Wolfe has been writing her whole life but has spent the last decade hyper-focused on food. She writes about chefs, tackling the stories behind their inspirations and processes, and the many ways in which they stay passionate and curious. She also focuses on legacy and longevity in restaurants, and what they do to survive amidst the ever-changing landscape. Wolfe is a former contributor to </span><i><span style="font-weight: 400">Forbes</span></i><span style="font-weight: 400"> Dining and has bylines in various national and regional publications like </span><i><span style="font-weight: 400">Saveur, Observer, Cherry Bombe, edible</span></i><span style="font-weight: 400">, </span><i><span style="font-weight: 400">Serviette</span></i><span style="font-weight: 400">, CTbites, </span><i><span style="font-weight: 400">Chronogram,</span></i> <i><span style="font-weight: 400">Valley Table</span></i><span style="font-weight: 400">, etc.</span></p>
<p><span style="font-weight: 400">In addition to freelance writing for various outlets, she runs Cleavers &amp; Curls Substack, which delves into stories about heritage, ancestry, and legacy surrounding food, while sprinkling in the occasional piece about food-writing adventures. She’s building a new project, called Sensoriyum, which is a culinary, digital gallery or “playground”  where culinary insiders get to showcase their creativity at the intersection of food, art, and the senses. Sensoriyum’s quarterly is called Gazette. </span></p>
<p><span style="font-weight: 400">Wolfe also serves as a writing and literature professor in the Humanities department at the School of Visual Arts and Marist College, and formerly served as an adjunct at the Culinary Institute of America. Her book </span><i><span style="font-weight: 400">Office Hours: Tête-à-tête with Student Writers</span></i><span style="font-weight: 400"> was released in January 2023.</span></p>
<div><span style="font-family: georgia, serif">@kristinlwolfe @sensoriyum on IG. </span></div>
<div>Subscribe to her Substack, <a title="https://cleaversncurls.substack.com/" href="https://cleaversncurls.substack.com/" target="_blank" rel="noopener">Cleavers &amp; Curls</a>.</div>


Writer Kristin Wolfe in a black hat with glasses.

Kristin L. Wolfe

Chef Stefano Secchi sitting outside the entrance to Massara restaurant in New York City.

All Articles

The Taste of a Sicilian Summer with Chef Mario Traina’s Tenerumi Soup

A Look Inside Felice’s Flatiron Take-Over

Vespasia: Norcia’s Michelin-Starred Taste of Umbria

Coco Caffè is the Frozen Espresso Cocktail of the Summer

Chef Stefano Secchi and His Team Return to Massara’s OG Broadway Location