Features
Angelo Competiello Has Found the Sweet Spot Between Italian and Italian-American
The first-generation Italian-American chef, butcher, and entrepreneur has had a busy year, beating Bobby Flay, getting ready to open a new restaurant, and bridging the gap between two cultures that can be at odds.
Five of the Best Wine Bars in Florence
An Appetito Italy correspondent shares her favorite wine bars in Florence for sips and small bites.
Must-Have Kitchen Equipment for Italian Cooking—On Sale!
These Amazon deals on kitchen equipment make it a great time to stock up and improve your Italian cooking experience.
What’s the Difference Between Pinsa and Pizza?
How is pinsa different from pizza? Appetito's reporter tries it at a new Brooklyn pinseria and checks in with the founder of America's first frozen pinsa brand.
Meet Gragnano, the Secret Wine of Italy’s South
Appetito's wine expert, Gianluca Rottura, introduces our readers to a gem from Campania that pairs perfectly with pizza and pasta.
Is Philip Guardione NYC’s Most Underrated Chef-Restaurateur?
The owner of the successful Piccola Cucina Group restaurants has turned his Sicilian work ethic into a growing empire.
The Essential Italian Spices & Herbs for Your Pantry
Hadar Cohen Aviram, Executive Chef at McCormick, shares her must-have spices and dried herbs for Italian cooking and insights on what they can do for your cooking.
Viola Buitoni Just Wrote the Book on Italian Artisanal Ingredients
Chef instructor and food writer Viola Buitoni takes us inside her new cookbook, Italy By Ingredient, inspired by her family's six generations of immersion in the local foods of Italy.
Non-Alcoholic, Italian-Style Drinking is Having a Moment
The non-alcoholic drinks trend keeps reaching new heights, and fans of Negronis, amari, and spritzes have more options than ever
How Much Salt Should You Add to Pasta Water?
The staff at Appetito was curious about the array of salting instructions in recipes, so we asked some of our expert friends for their opinion.
