Features
La Posata Brings Puglian Focaccia to Copenhagen
Luca Scaglia shares how his grandmother’s recipe inspired him to introduce a Puglian specialty to Danish diners.
Chef Gennaro Liguori’s Culinary Journey to New York
Now cooking at Le Pavillon, the Naples native reflects on how kitchens in London, Japan and France deepened his understanding of Italian cuisine.
A Festival of Fire and Pumpkins in Orsara di Puglia
For one night each November, the living gather to guide the souls of the dead home.
Filippo Berio’s CEO on Sponsoring the Columbus Day Parade
Appetito talks with Giacomo Campinoti, CEO of Filippo Berio, about their inaugural sponsoring of the Columbus Day Parade in NYC.
What an Italian Proverb About Cake Teaches Us About Imperfection
Not everything turns out as planned. Italians have a proverb for that, and it comes with pastry.
The Soul of Pozzallo: Finding Sunday Sauce on the Sicilian Coast
Trattoria ’nta Nonna is a delicious starting point for exploring this seaside town.
Cooking with Nonno in Rome: A Pasta Class in Testaccio
Family recipes and stories bring two generations together around the kitchen table.
Antonia Sautter: Creating the World of Il Ballo del Doge in Venice
The designer brings chefs, costumes and theatrical spectacle together for one of Venice’s most elaborate Carnival celebrations.
Avere Sale in Zucca: When Common Sense Needs Seasoning
Italians know that an empty head can sometimes be improved with the right condiment.
Fresh Pasta in a Centuries-Old Cave in Umbria
At Le Grotte del Funaro in Orvieto, a leisurely lunch pairs local dishes with the town’s underground history.
