Features
From Bari with Love, an Interview with Chef Mauro Campanale
Appetito interviews the young Italian chef, Mauro Campanale, to explore the ways he melds his background with a modern NYC aesthetic.
When Olive Oil Met Coffee, a Love Story at Starbucks
Our correspondent is more than pleasantly surprised by the marriage of extra virgin olive oil and coffee at Starbucks.
Cacio e Pepe Becomes a Trend
Looking for a way to make your dish extra-delicious? Why not cacio e pepe it! The combination of pepper and cheese drives a range of recipes beyond the famed Roman pasta preparation. Here are six to try.
The Benefits of Being around the Table with Others
Our health and wellness expert shares some practices and benefits of cherishing time around the table with others.
Rose-shaped Ravioli for Valentine’s Day
TikTok and Instagram personality @dannylovespasta is racking up the views with his take on rose-shaped ravioli. Here, he discusses the viral dish and shares a recipe from his cookbook.
Amanda Freitag Wants to Make Cooking and Cocktails Easier
The celebrity chef from many Food Network shows has launched a line of bottled cocktails and spice blends including a Negroni and a Jersey Italian spice mix, which she discusses in this Appetito interview.
Tony’s Di Napoli, NYC’s Italian-American Restaurant Juggernaut
Inside the big, booming Italian-American stand-out that’s a favorite of theatergoers, locals, and tourists drawn to family-style plates of parm, pastas, and more. Stuart Wetanson shares the fourth generation, family-run business’s story—and its secrets.
Where to Find the Best King Cakes During Mardi Gras
Our contributor from New Orleans explains the Mardi Gras tradition of king cakes and what local bakeries have her favorites.
The Joy of Gelato in its Birthplace of Florence
Our contributor shares the details of her love affair with Florence and especially the gelato at her favorite shop.
An Olive Oil Sommelier Finds Her Passion
Susan Julia Abranovic writes about how her passion for food and company led to a dream life as an olive oil sommelier.
