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About Us

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Appetito

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Features

Victoria Granof Dishes on Her New Cookbook: Sicily, My Sweet

<p>I am the co-founder and Editor-in-Chief of Appetito magazine. I like Italian food &amp; drink, a lot. I am also an award-winning novelist and a regular contributor to the New York Times. More about my work can be found at <a href="https://andrewcotto.com/">Home &#8211; Andrew Cotto</a>.</p>


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Andrew Cotto

Chef, Restaurateur and Entrepreneur Fabrizio Facchini.

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The Entreprenurial Spirit of Chef and Restaurateur Fabrizio Facchini

<p>By training, Chiara Montalto Giannini is an actress and a writer, but she has been cooking since before she can remember. As an actress and a writer, her solo play, <i>A Brooklyn Love Story &#8211; </i>based on the decade she spent living in Bensonhurst, Brooklyn with her grandfather &#8211; was produced Off Broadway at the Cherry Lane Theatre in New York and at Theatre 68 in Los Angeles, where it was directed by Ronnie Marmo. Currently, she is the Director of the Writers Guild Initiative, a non-profit affiliated with the WGAE that shares the tools of writing and creative expression with different communities. She&#8217;s also a proud member of SAG-AFTRA and the Dramatists Guild. At Appetito, Chiara will share recipes from her childhood and those she has learned through her extensive pursuit of Italian food both here and abroad.</p>


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Chiara Montalto Giannini

An Italian-bought tablecloth and breadbasket.

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What Products to Bring Home From Your Next Trip to Italy

<p><strong>Cathy Coluccio Fazzolari</strong> is co-owner of the legendary D. Coluccio &amp; Sons in Brooklyn, New York. Founded by her late father in the mid-1960s, D. Coluccio &amp; Sons is one of the oldest importers of Italian specialty foods in the United States, with a retail store adjacent to the wholesale location. Cathy grew up in the business. She is fluent in Italian and has a bachelor’s degree in marketing from St. John’s University in Queens, New York. Today, she runs the day-to-day operations of the company, travels to Italy, and attends trade shows to source artisanal food products. She has a passion for food and learned to cook from her mother, who was a native of Calabria, Italy. Cathy has taught cooking classes at the Great Neck Adult Center, New York City College of Technology, and Boston College. Cathy has served on the board of Les Dames d’Escoffier New York as treasurer and is a member of the National Organization of Italian American Women (NOIAW).</p>


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Cathy Coluccio Fazzolari

Cathy Coluccio Fazzolari Writes About Her New Cookbook

<div>Marianna Cuomo Maier is a National Board Certified Health &amp; Wellness Coach and the founder of <a href="http://www.gratawellness.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=http://www.gratawellness.com&amp;source=gmail&amp;ust=1728582454046000&amp;usg=AOvVaw14YIpYbUloji2A2RHNVR0X">Grata Wellness</a>, where she empowers individuals to take charge of their health and cultivate joy through personalized coaching and engaging group sessions. Known for her holistic approach, Marianna leads transformative wellness workshops, events, and corporate wellness programs, utilizing an inside-out approach to foster growth and connection.</div>
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<p>Additionally, she is the founder of the Emerging Leaders Council of <a href="https://italianlanguagefoundation.org/web/?doing_wp_cron=1700083117.0815899372100830078125" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://italianlanguagefoundation.org/web/?doing_wp_cron%3D1700083117.0815899372100830078125&amp;source=gmail&amp;ust=1728582454046000&amp;usg=AOvVaw2FeA-IVf0wN2W3zmaUJHKj">The Italian Language Foundation</a> (ILF), a 501(c)(3) nonprofit dedicated to promoting Italian language and culture. Marianna holds a Bachelor’s degree in Sociology from Yale University and a Master’s in Teaching from National Louis University.</p>
<p><a href="https://www.instagram.com/gratawellness/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/gratawellness/&amp;source=gmail&amp;ust=1728582454046000&amp;usg=AOvVaw0-p1BOSwGT2LwCBFQH-Smv">Join Marianna on Instagram</a> and <a href="https://www.gratawellness.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://www.gratawellness.com/&amp;source=gmail&amp;ust=1728582454046000&amp;usg=AOvVaw3zJZn6DlYCdpYaedSJ9zYw">sign up for the Grata Wellness newsletter</a> for tips and inspiration. For personalized guidance, please email <a href="mailto:marianna@gratawellness.com" target="_blank" rel="noopener">marianna@gratawellness.com</a> or <a href="https://www.gratawellness.com/booking-calendar/complimentary-30-minute-consultation?referral=service_list_widget" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://www.gratawellness.com/booking-calendar/complimentary-30-minute-consultation?referral%3Dservice_list_widget&amp;source=gmail&amp;ust=1728582454046000&amp;usg=AOvVaw2pt-oFccDs6dDP44HSDO3D">book a coaching consultation</a> to begin your wellness journey today.</p>
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Marianna Cuomo Maier

Fall is a season to be mindful of your wellness.

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Fall Wellness Tips to Embrace the Season

<p>Joe Yonan is the two-time James Beard Foundation Award-winning food and dining editor of The Washington Post. He is the author of Mastering the Art of Plant-Based Cooking (released September 3, 2024), a first-of-its-kind compendium of approachable, plant-based recipes and wisdom from across the globe; Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more; Eat Your Vegetables; and Serve Yourself. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington to edit the Post&#8217;s food section. He writes the Post&#8217;s “Weeknight Vegetarian” column, and for five years wrote the “Cooking for One” column, both of which have won honors from the Association of Food Journalists.</p>


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Joe Yonan

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WaPo Dining Editor Joe Yonan Writes about His New Book

Chef Johanna Hellrigl of Ama restaurant in D.C. with her beloved Focaccia di Recco, a yeast-free focaccia from Liguria.

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Chef Johanna Hellrigl’s Culinary Ethos of Wellness and Love at Ama

<div><span id="m_-1801881942376264922gmail-docs-internal-guid-a3c49eba-7fff-ee48-926d-9013faec32b2"><i>Graceanne LaCombe is a Louisiana-born food and wine writer who spends her time table-hopping across Italy. </i></span></div>
<div><i>She currently resides in Parma, where she works in external relations for ALMA, The School of Italian Culinary Arts.</i></div>


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Graceanne LaCombe

Chefs Matthew Cable and Devon Sanner of restaurant Zio Peppe in Tuscon, AZ, address the audience in Parma, Italy.

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Postcards From Parma: When Tucson, Arizona Came to Visit

<p>Richard is the co-founder, managing editor and publisher of Appetito. He is also co-author of the book series Preserved, former U.S. editor of La Cucina Italiana, and former editor-in-chief of the website Food Republic and the magazines <em>Manhattan</em>, <em>Miami</em>, and <em>Complex</em>.</p>


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Richard Martin

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Joey Maggiore Talks Brunch King, The Italiano, and Italian Food in Arizona

<p>Justin Patulli is a food and travel writer with a lifelong passion for his Italian heritage. Having worked in the travel industry, he has an inherent love for encouraging people to travel beyond Italy&#8217;s most visited regions. Through his writing he teaches about the diversity of Italy, from north to south. He&#8217;s also a freelance content writer for various Italian travel brands. You can find his work on <a title="https://muckrack.com/justin-patulli/portfolio" href="https://muckrack.com/justin-patulli/portfolio">Muck Rack</a> and follow him on <a title="https://www.instagram.com/discover.olive.italy/" href="https://www.instagram.com/discover.olive.italy/">Instagram</a>.</p>
