Appetito's Italian language instructor Luna is back with another lesson: 2 useful sentences to use in an Italian restaurant to order better.

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

core/paragraph

type

providerNameSlug

responsive

className

core/embed

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

Features

Cicchetti: What Exactly Is This Venetian Tradition? 

<div>Graceanne LaCombe is a Louisiana-born food and wine writer who spends her time table-hopping across Italy. </div>
<div>She currently resides in Parma, where she works in external relations for ALMA, The School of Italian Culinary Arts.</div>

Graceanne LaCombe

The entrance to Tenuta San Leonardo in Trentino.

The Wines of Tenuta San Leonardo in Trentino are Northern Gems

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 Louisiana Cookin’ 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.

Jan Busalacchi

The exterior of D'Amico & Sons Italian Market and Bakery in central Florida.

A Sicilian Man’s Dream Breathes New Life into a Florida Mall

<a href="https://www.sarahhallier.com/">Sarah Campise Hallier</a> is the associate editor of Appetito Magazine and co-founder of <a href="https://www.forkboundfoodies.com/">Forkbound Foodies</a>, where she shares exceptional culinary and travel experiences.
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, Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience.
A California girl at heart, when she’s not crafting food, travel and wellness stories, she’s chasing down the best foodie finds 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 <a href="https://www.sarahhallier.com/about-1">newsletter</a> to keep up to date on the best places to eat, stay and tour.
&nbsp;

Sarah Campise Hallier

Amaro served on an outdoor table in Sicily.

Move Over, Spritz: Italian Amaro Is Having a Moment in America

Adriana Gasiewski is a Northeast-Ohio based freelance journalist, who has amassed bylines for 18 different publications. Having graduated from Kent State University with a Bachelor of Science degree in journalism and a minor in Italian, she enjoys incorporating Italian culture and the Italian language into her reporting. Outside of reporting, she also enjoys hiking, trying different coffees, reading Horror novels, and baking. Read more of Adriana’s work from her <a href="https://agasiews.wixsite.com/adriana-gasiewski">portfolio</a> or connect with her on <a href="https://www.linkedin.com/in/adriana-gasiewski-71219a250/">LinkedIn</a>.

Adriana Gasiewski

Dunkin’s Tiramisu Shakin’ Espresso. Photo credit: Adriana Gasiewski

How the New Dunkin’ Tiramisu Drinks Compare to the Italian Dessert

After beginning her career in tourism and airline marketing, Sue now writes about the people and places she encounters on her travels. With Australia being a long flight from just about anywhere, she’s always keen to pack as much as possible into every trip.

Sue Sands

Vittoria and Alba after a successful hunt.

Truffle Hunting in Alba: A Search for Piedmont’s Buried Treasure

About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

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

Appetito

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

post

<article>
Randy Mosher is a writer and creative consultant specializing in flavorful things. He is the author of five books on beer and brewing, with his latest, Your Tasting Brain: A Sensory Approach to Wine, Beer and Other Pleasures, covering the wider subject of tasting. Mosher provides training and lectures around the world and teaches at the Siebel Institute brewing school. Based in Chicago, he is currently a minority partner in a small brewery, Forbidden Root, which has locations in Chicago and Columbus, OH. More about Randy and his projects can be found at <a href="https://randymosher.com/">randymosher.com</a>.
</article>