Features
Appetito’s Take on the New Dietary Guidelines
Our Editor-in-Chief takes a humorous lens to the new Dietary Guidelines of the US government and has some advice of his own.
La Caravella Amalfi: A Conversation with Chef Antonio Dipino
Inside a historic Amalfi restaurant where cuisine, art, and family history continue to shape the experience.
Après-Ski Italian in Aspen: Rubirosa’s Alpine Dining Experience
Mt. Rubirosa pairs a warm dining room with an open-air terrace for Italian favorites in the perfect mountain setting.
An Intimate Culinary Discovery of Romagna at Sovescio
In Romagna, Chef Riccardo Severi transforms his life story into an intimate dining experience at Sovescio.
A Chef’s Story: Stefano Secchi of Rezdôra and Massara
Appetito's Editor-in-Chief sits down with acclaimed chef and restaurateur Stefano Secchi of Rezdôra and Massara.
Ezio’s: A New Steakhouse From The Team Behind Roberta’s
From warm focaccia to carefully cooked steaks, Ezio’s offers a dining experience that feels intimate.
Maligne’s Eye-Popping Chicken Parm Offers Massive Taste
Chef Klaus Georis' Chicken Parm recipe keeps the comfort of a classic while adding a few unexpected touches.
An Appetito Inspired Reflection on the Year 2025
Our Editor-in-Chief reflects on the past year's significant achievements as a media brand and looks to the future.
Cecchitinis: New York’s Cecchi’s Is Serving Martini Flights
Appetito's contributor, Morgan Hines, talks martini flights with Cecchi's owner, Michael Cecchi-Azzolina.
10 Years Dry: Hilary Sheinbaum’s Tips for a Dry Start to 2026
Simple alcohol free rituals and NA swaps from a Dry January advocate.
