Features
Butter Made from Parmigiano Reggiano Cream is Better
Our Editor-in-Chief discovers a new butter from Ferrarini, an Italian brand that uses the cream from Parmigiano Reggiano for a sublime condiment.
ITA Airways Now Delivers a Chef-Driven Italian Menu in the Air
What to know about the gourmet selections available in business class on the way to Italy with ITA Airways.
Alex Guarnaschelli on Her New Cookbook, Italian American Forever
The Food Network star discusses her personal new book, which draws inspiration from her mother and father’s cooking, and from a recent era of New York City history.
Victoria Granof Dishes on Her New Cookbook: Sicily, My Sweet
Acclaimed food stylist and cookbook author Victoria Granof shares the inspiration for her new collection of Sicilian dessert recipes.
The Entreprenurial Spirit of Chef and Restaurateur Fabrizio Facchini
Our Editor-in-Chief caught up with restless restaurateur and chef Fabrizio Facchini to discuss his many endeavors.
What Products to Bring Home From Your Next Trip to Italy
Our contributor shares some secrets to bargain shopping for an array of products in an off the-beaten-path way in Italy.
Cathy Coluccio Fazzolari Writes About Her New Cookbook
The co-owner of legendary Italian importer D. Coluccio & Sons in Brooklyn writes about her Calabrese-inspired cookbook inspired by memories of her childhood.
Fall Wellness Tips to Embrace the Season
Our Health & Wellness expert offers some tips as how to embrace the renewed energy of the Fall season and thrive.
WaPo Dining Editor Joe Yonan Writes about His New Book
Washington Post Food and Dining Editor, Joe Yonan, writes about his new plant-based and vegan cookbook exclusively for Appetito.
Chef Johanna Hellrigl’s Culinary Ethos of Wellness and Love at Ama
Our Health & Wellness expert profiles Johanna Hellrigl, chef and owner of Ama in D.C., where love is part of the approach.
