Features
Baked, Fried, or Simmered Raw: Which Meatball Is Best?
Vinny DelGiudice of Always from Scratch tested baked, fried, and simmered raw meatballs to see which method creates the best flavor and texture. His results show that sometimes the best choice is simply the one that brings everyone to the table.
The Scotto Restaurant Empire Arrives in Charleston with Pelato
The Scotto family has extended their Italian restaurant presence in the south with the opening of Pelato in Charleston.
Family Business: (A) Pizza Play, and a Cultural Revelation in New Haven
A family visit in Connecticut leads to a discovery of New Haven's Italian American cultural history with pizza as the portal.
‘Afternoons’ at Cecchi’s in NYC Offers Discounted Sips, Bites
Beloved NYC West Village hotspot Cecchi's opens its doors in the afternoon with the lure of discounted wines and small plates.
Salvatore Ferragamo on His Family’s Wine & Hospitality Interests
The grandson and namesake of the Italian fashion icon talks with Appetito about his family's wines and luxury resorts.
Postcard from Puglia: An “Offal” Meal at La Locanda da Vito
Our offal enthusiast contributor shares the details of her adventurous meal at a rustic restaurant in Puglia.
