Sarah Campise Hallier
Pasta, Pizza, and Purpose: Austin Restaurant Weeks
Through September 14, Austin Restaurant Weeks brings Italian flavors to the table while raising meals for the Central Texas Food Bank.
The Italian Deli Co. Now Open in Pasadena
The Italian Deli Co. opened its doors in Pasadena, offering sandwiches, coffee, gelato, and a small Italian market for the neighborhood.
Chef Marc Forgione Brings Purposeful Meat to Peasant
At Peasant in NoLita, chef Marc Forgione is redefining whole animal dining with wood fire, local farms, and a deep respect for every cut.
Gelato Festival World Masters Returned to Los Angeles
The world’s top artisanal gelato competition returned to Hollywood, bringing master chefs, bold flavors, and a mission to educate and give back.
Long Island Pizza Fest Debuts in Huntington with Top Pizzerias
Long Island’s first-ever Pizza Fest brings together beloved pizzerias, live entertainment, and Italian flavors for an unforgettable day in Huntington.
Bacarosa Opens in New Jersey with Chef Andrew Riccatelli
Bacarosa debuts in Nutley, New Jersey, where Chef Andrew Riccatelli brings wood-fired pizza, handmade pastas, and a playful Italian spirit to a reimagined space.
Austin’s Asti Trattoria Continues Its Story in Hyde Park
Asti Trattoria thrives in Hyde Park with co-owners Chris Moore and Chef Bryan Beneke, alongside Chef de Cuisine Evan Van Nort, balancing Italian tradition with Austin creativity.
CasaSalvo Opens in SoHo
CasaSalvo, the first New York restaurant from chef Salvo Lo Castro, brings Italian and Mediterranean flavors to SoHo with handmade pastas, seafood, and a terrace for aperitivo.
Hotel Santa Caterina Opens Senzafine in Amalfi
The Amalfi Coast landmark introduces Senzafine, a new rooftop restaurant and lounge, joining its distinguished dining collection of Glicine, Al Mare, and La Terrazza.
Gelato Happiness with Sergio Dondoli in San Gimignano
Award-winning gelato master Sergio Dondoli delights visitors in San Gimignano with his signature flavors and commitment to exceptional ingredients. In an interview with Appetito, he shares how his passion began, the memories behind his most beloved creations, and why happy cows make the best gelato.
