Richard Martin
Giusti Launches New Sweet and Sour Condiments Line
The agrodolci, or sweet and sour, condiments are now available from the team behind the famed Balsamic Vinegar from Modena, with a range of flavors to enhance dishes from any type of cuisine.
Robert Biale Vineyards’ Incredible Italian Immigrant Story
Robert Biale discusses the lineage and evolution of his Napa Valley winery, known for its highly rated Zinfandel and Italian varietals.
Inside Il Totano, Harold Dieterle’s NYC Comeback Restaurant
The first-ever winner of Top Chef, who went on to launch three acclaimed NYC restaurants, returns to the scene with a coastal Southern Italian newcomer, Il Totano.
John Tesar Talks Knife Italian, Media Mayhem, and More
The outspoken and talented chef and restaurateur continues to court controversy, but can Knife Italian take over the narrative?
New Restaurants, a Catskills Fest, and More NYC Italian Food News
Two of the city’s best Italian restaurant groups expand, Scott Conant leads a parade of Food Network stars to a Catskills food event, and a pasta-related controversy in Park Slope, Brooklyn.
Flour + Water, the Bay Area Restaurant, Celebrates 15 Years
Co-Executive Chefs Thomas McNaughton and Ryan Pollnow discuss the month-long anniversary tasting menu, a greatest-hits collection from the pasta-focused San Francisco landmark.
Archive Lounge in Chicago, Steve Chiappetti’s Secret Pizza Spot
The veteran chef talks about revamping the menu at The Albert at Hotel EMC2, and adding a separate lounge for Sicilian-style pizza and wine.
Marcella Hazan’s Culinary Tools Will be in the Smithsonian
To celebrate the life and work of the legendary Italian cookbook author and teacher on the centennial of her birth, Marcella Hazan’s family donated her Italian cooking instruments to the esteemed institution.
Talking San Sabino with Angie Rito and Scott Tacinelli
The chefs behind West Village hit Don Angie discuss their brand-new follow-up, the seafood-centric San Sabino, and much more in this Appetito interview.
Dario Cecchini: The Appetito Interview
One of the world’s most famous butchers discusses his ongoing expansion, his philosophies about meat and restaurants, and his love of Tuscany in this exclusive Q&A.
