Luna, a Rome-based Italian language teacher, will help you improve your Italian food vocabulary with video lessons for Appetito.

Improve Your Italian Food Vocabulary With Luna

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Food has always shaped my life. Around the table as a child, I discovered stories and memories from other places, people and cultures. With my family and friends, I celebrated victories, overcame obstacles and traveled to discover new tastes around the world. During my professional career as a nutritionist, I worked in the catering industry and in food safety consulting.
Learn more at <a href="https://www.maria-dias.net/home/" target="_blank" rel="noopener noreferrer">Maria@Dias</a> or <a href="https://www.linkedin.com/in/maria-l-dias-assun%C3%A7%C3%A3o-6252947/" target="_blank" rel="noopener noreferrer"> LinkedIn</a>.
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Maria L. Dias Assunção

Focaccia sandwich filled with meat, vegetables and arugula.

Features

La Posata Brings Puglian Focaccia to Copenhagen

Chef Gennaro Liguori is an Italian chef from southern Italy whose culinary journey has taken him around the world, working in some of the most prestigious and internationally recognized restaurants and kitchens.
Coming from a family where both of his grandfathers were chefs—one a chef and the other a pastry chef—Gennaro developed a deep connection with food from an early age. His desire to learn and challenge himself led him to leave Italy and build a career through travel, experiencing different countries, cultures, ingredients and culinary philosophies.
From Europe to Japan and the United States, his journey has included Michelin-starred kitchens, internationally acclaimed restaurants and some of the world’s most demanding culinary environments. Along the way, he has worked alongside and learned from renowned chefs, participated in international culinary competitions and represented Italy as Sous Chef for Team Italy at the Bocuse d’Or in Lyon in 2025.
Today, based in New York, Gennaro continues to evolve as a chef, bringing together the traditions and flavors of his Italian roots with the knowledge, techniques and cultural influences he has gathered throughout his journey around the world.

Chef Gennaro Liguori wearing a white Bocuse d’Or Team Italy jacket.

Chef Gennaro Liguori

Chef Gennaro Liguori’s Culinary Journey to New York

Clare Marston is an UK based freelance travel writer with a passion for adventure, hiking and discovering destinations beyond the obvious. She is particularly interested in outdoor travel, affordable adventures, lesser-known European destinations and the stories behind the places people visit. She enjoys telling readers the truth about destinations. An enthusiastic traveller and keen hiker, Clare draws on her own experiences exploring destinations across Europe and beyond.
<a href="https://www.linkedin.com/in/clare-marston-982407428/">LinkedIN</a>
<a href="https://www.facebook.com/profile.php?id=61576892878225#">Facebook</a>
Email: claremarston@fastmail.co.uk

Clare Marston bio image hiking in the snow

Clare Marston

Panoramic view of Orsara di Puglia, Italy.

Travel

A Festival of Fire and Pumpkins in Orsara di Puglia

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>.

Andrew Cotto

The 2026 Columbus Day Parade is sponsored by Filippo Berio.

Filippo Berio’s CEO on Sponsoring the Columbus Day Parade

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

Samuel Ghelli

An imperfect ciambella illustrates the Italian proverb that not everything turns out as planned. AI-generated illustration.

What an Italian Proverb About Cake Teaches Us About Imperfection

Travel Writers | Photographers | Hotel Scouts
Mary and Kevin are digital nomads living in Gozo, Malta. From their island home, they scout Europe, focusing on the Mediterranean and eastern Europe.
Exploring hidden gems and lesser-known spots is their true passion. They  love uncovering unique lodging, local art, the local music scene, and traditional and newly introduced food and drinks.
They delve into architecture, museums, parks, and well-curated tours. They enjoy telling stories about history and agriculture, and especially love discovering the unexpected, whether in a micro-town or a city.
<a href="https://marycharlebois.contently.com/">Portfolio</a> | <a href="https://wheremarygos.com/">Website</a> | <a href="https://www.facebook.com/MaryGo-114914398630479/?ref=aymt_homepage_panel">Facebook</a> | <a href="https://www.linkedin.com/in/mary-and-kevin-travel-a894301b6/">LinkedIn</a>

Mary Charlebois & Kevin Scanlon

Entrance to Trattoria ’nta Nonna in Pozzallo, Sicily.

The Soul of Pozzallo: Finding Sunday Sauce on the Sicilian Coast

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News, stories, and recipes for anyone who loves Italian food, wine, spirits, and travel

Appetito

Bona Furtuna

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>

Morgan Hines

Sunday Shop

Sunday Shop: Elevating Our Kitchen Cabinet With Gina DeSantis Ceramics

Part reporter, part pasta enthusiast, and always in search of a good story, the Appetito Editors bring readers the latest happenings in food, travel and Italian culture.

Appetito Editors

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Courtney holds a degree in journalism and has always loved telling a great story. She works in B2B marketing, but travel writing is where she gets to write for the love of it. She believes life is made of experiences, which is how she ended up elbow-deep in fettuccine dough with her 12-year-old son in a Roman kitchen. She’s already looking for the next trip worth writing about.

Courtney Becker-James

Cooking class participants roll pasta dough at a wooden table in Testaccio, Rome.