Armondo Manni of MANNI Extra Virgin Olive Oil discusses the truth about "virgin" oil and the making of "super chocolate" with Thomas Keller.

Talking Extra Virgin Olive Oil and Super Chocolate with Tuscany’s Armando Manni

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<p>Justin Patulli is a food and travel writer with a lifelong passion for his Italian heritage. From Italy’s most famous cities, landmarks, and dishes to its best-kept secrets, he brings the heart of Italy and its diaspora to life through storytelling. His writing inspires readers to embrace the Italian experience in its entirety. 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>


Justin Patulli

Features

Italian Food in Barcelona: 5 Must-Try Restaurants

<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>


Andrew Cotto

Featured

Five Things I Learned over Three Meals in Two Days with Massimo Bottura

Appetito Editors

Italian Lessons With Luna: 2 Useful Sentences to Use in an Italian Restaurant

<p>Born and raised in America, and lured to Italy by superb food and wine, Toni Mazzaglia moved to Florence in 2002.</p>
<p>In 2007, she created <a href="https://www.tasteflorence.com/"><u>Taste Florence Food Tours</u></a> to share her love of food and wine with visitors. Her tours have been featured in Fodor’s, Rick Steves, the Boston Globe, The Dallas Morning News, The Washington Post, the Toronto Star, and featured on Voice of America, Deutsche Welle, The CBC and MTV.</p>
<p>Toni is currently producing her upcoming podcast,<a href="https://appetitomagazine.com/toni-mazzaglia/#inbox/_blank"> <u>Craving Tuscany.</u></a></p>
<p>She writes to share her love of Italian cuisine with all who are hungry to learn more, and she is thrilled to share her passion with the readers of Appetito.</p>


Toni Mazzaglia

Trattoria Maga Magò, Where Rustic Meets Refined in Florence

Legendary Chef Mary Ann Esposito Shares Recipes From Her Latest Cookbook

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<div>Based in Miami, Chef Adrianne Calvo is a Food Network personality, cookbook author, TV and digital livestream chef and speaker. Check out more here: <a title="https://chefadriannes.com/" href="https://chefadriannes.com/" target="_blank" rel="noopener">https://chefadriannes.com/</a></div>
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Chef Adrianne Calvo

Squid ink linguine vongole with littleneck clams, garlic, and parsley.

Recipes

Chef Adrianne Calvo’s Squid Ink Linguine Vongole with Clams Recipe

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<div class="py-[3px] whitespace-pre-wrap u-break-words">Mario Traina is a Sicilian chef, gastronome, and educator based in Catania. A graduate and ambassador of the University of Gastronomic Sciences in Pollenzo (founded by Slow Food&#8217;s Carlo Petrini), he is the founder of the Comunità Educativa Gastronomica Etnea, Sicily&#8217;s first educational gastronomic community. He works as a private chef across the island, cooking for travelers with a zero-waste philosophy rooted in local ingredients and Sicilian tradition.</div>
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<div class="py-[3px] whitespace-pre-wrap u-break-words">Website: <a title="https://chefmariotraina.com" href="https://chefmariotraina.com/">chefmariotraina.com</a> | Instagram: @chefmariotraina</div>
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Chef Mario Traina in the kitchen with an apron on.

Chef Mario Traina

Group of young culinary students in chef uniforms standing together in a professional kitchen.

Human Zero Waste: How a Sicilian Kitchen Became a Classroom

Appetito News

A ribbon composed of Mediterranean country flags reflects the region’s shared culinary identity and cultural exchange.

News

Mediterranean Diet Comes to the World Bank with New Global Focus

<p><strong><b>Samuel Ghelli</b></strong> is an Italian scholar and educator based in New York. He teaches and directs the Italian and Food Studies programs at York College, CUNY.</p>


Samuel Ghelli

An outdoor Italian wedding feast stretches across a long table with grape vineyards in the background.

How Not to Throw an Italian Wedding Feast

<p>Morgan Hines is a New York City-based contributor for Appetito. She loves learning about and experiencing Italian cuisine and culture. Morgan is a full time reporter at PhocusWire and also contributes to Hotels Above Par, Women&#8217;s Wear Daily, Footwear News, etc. She was previously a full time reporter at USA TODAY and holds degrees from Columbia University and Georgetown University. Follow her on <a href="https://www.instagram.com/morganemhines/">Instagram</a> and <a href="https://www.tiktok.com/@morganemhines?lang=en">TikTok</a> at <a>@MorganEmHines. </a></p>


Morgan Hines

Sunday Shop

Sunday Shop: 10 Sweet Options for Mother’s Day Gifting

Logo marking the 50th anniversary of Les Dames d’Escoffier New York.

Inside the Les Dames d’Escoffier NYC Dinner with Lidia Bastianich

<p>A New Orleans native with a deeply-rooted Sicilian background, Jan spent much of her childhood in her grandparent’s Italian restaurant, Busalacchi’s. She was influenced by hands-on cooking experiences with both of her grandmothers. Jan has written for <em>Louisiana Cookin’</em> magazine. Today she focuses on south Louisiana Italian cooking and sharing her family traditions through food and lifestyle. Jan specializes in preparing Italian food with a Cajun flair.</p>
