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<p>Sarah Campise Hallier is the Associate Editor at Appetito Magazine. She is also a Board Member of Poggioreale in America Inc, a nonprofit committed to preserving the history and cultural heritage of Western Sicilians and their diaspora. Featured in Italy Magazine, The Local IT, la Repubblica, and We the Italians (any many others), Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience. A California girl at heart, when she’s not crafting stories, she’s chasing down the best food and drink on her travels and sharing them at <a title="https://www.instagram.com/foodiesfromca/" href="https://www.instagram.com/forkboundfoodies/" target="_blank" rel="noreferrer noopener">@forkBOUNDfoodies</a>.  Subscribe to her newsletter <a href="https://www.sarahhallier.com/about-1">here</a>.</p>


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Sarah Campise Hallier

Chef Scott Conant smiling in his kitchen with a freshly baked Italian dish

Chef Scott Conant Family Lasagne Recipe (1)

News

Cooking Italian at Home with Chef Scott Conant

<p>Sheila Donohue founded Vero in 2018 as a second career after 30 years in Fintech. Italy has been a home for<br />
her since 2001, which is where she became a sommelier and got to know many small wine and food artisan<br />
farmers whose products were not available in the US market. Vero imports and sells small batch, artisanal<br />
wines, olive oils and specialty foods from around the world to businesses and consumers across the USA.<br />
Check out Vero at <a href="https://verovino.com/"><u>verovino.com.</u></a></p>
<p>&nbsp;</p>


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Sheila Donohue

Chef Riccardo Severi making fresh passatelli by hand in his kitchen. Photo credit Marco Valgiusti

Riccardo Severi making passatelli. Photo Credit Marco Valgiusti

Features

An Intimate Culinary Discovery of Romagna at Sovescio

<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

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A Chef’s Story: Stefano Secchi of Rezdôra and Massara

<div dir="auto">I have a passion for helping others discover the joy of cooking and the power of simple, flavorful meals. As a former competitive tennis player, I bring a unique perspective to the kitchen, blending discipline with creativity. With over a decade of experience as an educator, I love teaching and strive to make cooking approachable, accessible, and fun for everyone. Inspired by my Italian roots, I believe food is love, and every meal is an opportunity to connect. My mission is to inspire confidence in the kitchen and help others create meals that are as meaningful as they are delicious.</div>


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Danielle Simone Arata

Exterior of Ezio’s in Miami Beach with striped umbrellas and outdoor dining at night

outside

Reviews

Ezio’s: A New Steakhouse From The Team Behind Roberta’s

<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>


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Morgan Hines

Plated chicken parm on a wooden table, from Chef Georis from Maligne's.

Maligne’s

Recipes

Maligne’s Eye-Popping Chicken Parm Offers Massive Taste

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An Appetito Inspired Reflection on the Year 2025

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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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<p>Lowcountry Bella (Mandi Casey) is Italian by birth and Southern by choice. Moving to eastern North Carolina as a young girl, she was exposed to a whole new type of cuisine like BBQ and hush puppies. As an adult, she embraces both cultures so you never know what she may be cooking up in her kitchen! Currently she lives in both Pawleys Island, South Carolina and Fort Mill, South Carolina.</p>
<p>Her family continues to grow, and that makes her happy because there are more people to feed and love. What&#8217;s better than that?</p>
<p>In addition to creating, cooking and sharing great recipes, she loves to research the history of food origins. Understanding the flavors and ingredients helps her creativity, but more-so, appreciate the meal with even more passion.</p>
<p>Mandi loves to be a guest of events, signing books and donating a portion of her net proceeds to local charities. Her second cookbook, <em>Mangia Y&#8217;all &#8211; Make Everyday Delicious</em>, is scheduled to be released on July 19, 2025.</p>
<p>Please follow her on her website <a href="http://www.lowcountrybella.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=http://www.lowcountrybella.com&amp;source=gmail&amp;ust=1705416623316000&amp;usg=AOvVaw2qLX1Ag56lHqdrjNXYhkQG">www.lowcountrybella.com </a>or on social media: @lowcountrybella on both Instagram and Facebook.</p>
<p>Mangia Y’all!</p>


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Lowcountry Bella

Eggs baked in a rich tomato sauce with pecorino and herbs in a white skillet, served with sliced crusty bread.

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Uova in Purgatorio with Tomato Sauce and Crusty Bread

<h2>Michele Sessa is an Italian American home chef raised in upstate NY with a flair for creating new recipes. When she was young, her great grandmother would watch her while her parents worked. She only spoke Italian, and they communicated through the magic of cooking. The duo would bake, garden and even take care of the chickens, which developed Michele’s passion for making people happy through her food. All the women in her family fostered the importance of family, faith and healthy food.</h2>
<p>&nbsp;</p>
<h2>Working in the apparel business for over 25 years in NYC and traveling the world for developing fashion lines, her love of different cuisines grew. Of course, Italian food is near and dear to her heart, but she now develops Greek, Asian, Latin and Mexican recipes for her family and for parties.</h2>
<p>&nbsp;</p>
<h2>Now living in Florida with her husband and extended family, she even teaches her friends her innovative takes on Italian classic dishes. Everyone wants and invitation to her Italian Sunday feasts she makes for 8-14 family members, and everyone gets to pick their favorite dinner for their birthday celebration. Her Mother Louise has finally left NY and is living nearby, and they love cooking and baking together, especially for the traditional holiday meals. She learned everything about being a gracious hostess from her mom, and they even catered a large wedding for 65 guests in their backyard when her cousins came to America from Italy to get married!</h2>
<p>&nbsp;</p>
<h2>Michele’s love for her heritage and family continues to drive her knack for entertaining, decorating and cooking. Instagram is another place where she shares her recipes, and she has a great following for her handle <a href="https://www.instagram.com/michele7533/"><u>@michele7533</u></a>. Make sure to stop by her page for inspiration and her authentic stories through her eyes and her food! Casa Michele’s kitchen is a special place that you can visit through her page!</h2>


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Michele Sessa

Italian fennel sausage roasted with apples, onions, potatoes, and fennel in a simple one pan tray bake.

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5 Ingredient Italian Sausage Tray Bake With Fennel and Potatoes

Roasted quail plated with beans, peppers, and herbs in a white dish. Courtesy of Poeta

Quail Dish- KATHERINE IRWIN Photography

Poeta’s Next Chapter at the East Austin Hotel

Blue-Zone Lemon Tuna Pasta with Garlic, Anchovy, and Parsley, topped with lemon and parsley in a white bowl.

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Healthy Lemon Tuna Pasta Inspired by the Blue Zones

Ricotta gnocchi with lobster cream, micro sorrel, and black tobiko. Courtesy of Cipollini.

ricotta gnocchi with lobster cream, micro sorrel, and black tobiko

Cipollini to Open in Louisville With Chef Dallas McGarity

<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>


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Paola Marocchi

Pistachio hot chocolate with whipped cream and chopped pistachios served with pistachio cookies filled with white chocolate ganache.

How To Order Coffee In Italian

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