Appetito's Italian Lessons with Luna will teach you key phrases to help you order food and drink in Italian. Watch this short video.

How To Order Coffee In Italian

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<p>Hello. My name is Joanna Moeller, and I am a passionate home cook residing in downtown Manhattan for 20+ years. I started my Instagram cooking page <a href="https://www.instagram.com/spaghettiroots_nyc/"><u>@spaghettiroots_nyc </u></a>in April, 2023, as a way to showcase my cooking, as I initially intended for it to be more of an inspirational cooking page featuring my &#8220;No recipe, recipes.&#8221; It has truly been a wonderfully creative outlet for me.</p>


Joanna Moeller

Timballo di anelletti plated with tomato sauce and basil garnish

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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

<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>Paola Marocchi is a NYC-based pastry chef who has worked for some of the world&#8217;s most acclaimed chefs and restaurant groups. Her passion for Italian food was ignited from early childhood, growing up in an Argentinian household of Italian background that valued all things homemade and food as the main guest in any celebration. In her free time, she travels all over Italy mingling with locals and sharing in the culture, food, language and love for all things Italian.</p>
<p>Follow Paola on <a href="https://www.instagram.com/paola_marocchi_/"><u>Instagram.</u></a></p>


Paola Marocchi

Matty Matheson with a selection of fresh mushrooms, highlighting their versatility and everyday appeal in home cooking.

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Fresh Italian parsley, a quiet constant across dishes and tables, in a glass of water on a white countertop

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Rigatoni amatriciana with crispy guanciale and pecorino romano in a white bowl.

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<p>I am the idea behind and the co-founder of Mama Mancini’s. I am also a home cook, an obsessed entrepreneur, traveler, foodie, and I love sharing all of it with anyone who wants to listen. I believe passion fuels ideas and there is no such thing as a bad idea or too much passion. I look at the picture of my grandmother, Anna Mancini, holding me as a baby and think wow if my grandmother only knew that all those countless days of me learning how to cook by her side in Brooklyn would turn into this. After 25 years in the garment industry, I decided in 2007 it was time for a change. My idea: real meatballs made the authentic Italian way and sold in real sauce. To me there was no other way they should be offered, that was my big idea and Mama Mancini’s was born. The rest is history. So, I say this to everyone who has an idea: never give up; don’t listen to the people who say it won’t work. No idea is a bad idea and always chase your dreams. Let’s cook.</p>


Daniel Mancini

Close up of grilled portobello mushroom parmigiana with melted mozzarella cheese and tomato sauce on a white plate

Grilled Portobello Mushroom Parmigiana Recipe for Summer Grilling

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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.

Chef Adrianne Calvo’s Squid Ink Linguine with Clams Recipe

Appetito News

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

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Appetito Editors

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white ceramic coffee cup with white ceramic saucer

<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

The homepage of E. & J. Gallo Winery's website.