Features
Pasta School with Lowcountry Bella: Sunday Sauce — Not Gravy!
A family recipe brings tomatoes, red wine and fresh basil together for a slow-simmered pasta sauce.
The Italian Passata Tradition Preserving Summer Tomatoes
Families keep an annual preserving ritual alive across continents.
A Weekend in Piacenza with Molino Dallagiovanna
Local dishes and a harvest celebration offer a taste of Italy’s wheat traditions.
Sara Carusone and La Masserie’s Pallagrello Wines
Three generations preserve Campania’s native grapes while embracing modern winemaking.
What Columbus Means to Italian-Americans
An offering on how the significance of Columbus to Italian-Americans is distinct from the disputed legacy of the Italian explorer.
La Posata Brings Puglian Focaccia to Copenhagen
Luca Scaglia shares how his grandmother’s recipe inspired him to introduce a Puglian specialty to Danish diners.
Chef Gennaro Liguori’s Culinary Journey to New York
Now cooking at Le Pavillon, the Naples native reflects on how kitchens in London, Japan and France deepened his understanding of Italian cuisine.
A Festival of Fire and Pumpkins in Orsara di Puglia
For one night each November, the living gather to guide the souls of the dead home.
Filippo Berio’s CEO on Sponsoring the Columbus Day Parade
Appetito talks with Giacomo Campinoti, CEO of Filippo Berio, about their inaugural sponsoring of the Columbus Day Parade in NYC.
What an Italian Proverb About Cake Teaches Us About Imperfection
Not everything turns out as planned. Italians have a proverb for that, and it comes with pastry.
