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

<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 ripened tomatoes of Campania being cleaned during processing.

Features

The Greatest Tomatoes Really Do Come from Europe

<section class="docx" data-split-clone="true">
<article>Theresa Greco is a culinary journalist, storyteller, and creator of T<a href="http://www.foodhuntersguide.com/" target="_blank" rel="noopener noreferrer">he Food Hunter’s Guide to Cuisine</a>, where she explores food, cocktails, travel, and the traditions that bring people to the table.</p>
<p>Her writing spans the culinary world, from regional and global cuisines to seasonal ingredients, celebrated chefs, emerging food trends, product reviews, and the stories behind the dishes we love. Deeply inspired by Italian food and culture, Theresa’s perspective is shaped by both the Italian-American table she grew up around and the regional cuisine she has discovered throug her travels in Italy.</p>
</article>
</section>
<section class="docx" data-split-clone="true">
<article>Whether exploring a regional dish, discovering a new ingredient, or sharing the experience of a memorable meal, Theresa believes the best food writing does more than describe what is on the plate—it invites us to taste a place, understand its culture, and see the world from a different perspective. You can find her on Instagram: @<a href="https://www.instagram.com/foodhunter" target="_blank" rel="noopener noreferrer">foodhunter</a></p>
</article>
</section>


Theresa Greco

Bowl of pizzoccheri beside a bottle and glass of red wine with Lake Como in the background.

How a Conversation with Stanley Tucci Led Me to Pizzoccheri

<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>, was released in July 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>


Mandi Casey of Low Country Bella on a foam green Vespa in a floral skirt.

Lowcountry Bella

Handmade pici pasta strand being held in a kitchen

Pasta School with Lowcountry Bella: How to Make Pici Pasta

<div class="my-[1px]">
<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>
</div>
<div class="my-[1px]">
<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>
</div>


Chef Mario Traina in the kitchen with an apron on.

Chef Mario Traina

A man cutting watermelon beside a truck filled with watermelons in Sicily.

Gelo di Mellone and a Family’s Sicilian Summers

<p><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 <span class="wixui-rich-text__text">she shares exceptional culinary and travel experiences</span>.</p>
<p>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.</p>
<p>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.</p>
<p>&nbsp;</p>


Sarah Campise Hallier

Dinner by candlelight at Glorietta. Photo credit: Patty Schmidt of Forkbound Foodies

Travel

Glorietta Brings Wood-Fired Italian Cooking to Jackson Hole

<pre>Rob LeDonne is a humor and culture writer whose work can be found in
Billboard, The New York Times, The Guardian, Vogue, Rolling Stone, and
Interview. He lives in Brooklyn and is of Neapolitan and Sicilian
descent.

Learn more about Rob at his <a href="http://robledonne.com/"><u>website.</u></a></pre>


Rob LeDonne

Turning Stone Resort Casino and The Crescent illuminated at night in Central New York

Betting on Italian Food in Central New York

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

Recipes

Memory not Maxxing when Making a Nonna Recipe

<p>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.</p>
<p>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.</p>
<p>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!</p>
<p>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!</p>


Michele Sessa

Whole fig olive oil cake with fresh figs and sliced almonds baked into the top

Mondays with Michele: Fig, Olive Oil and Honey Cake

<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: 6 Bags Worth Adding to Your Closet for Fall 2026

<p>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.</p>


Appetito Editors

Key art for Season 2 of Knife Edge: Chasing Michelin Stars on Apple TV.

News

Apple TV’s Knife Edge Returns, But Italy Is Off the Menu

post

<p>Suzanne Storms D.HTM, MEd, B.A., CEC, CHE is an Assistant Professor of Culinary Arts and Management in the Department of Hospitality and Business Management at The Technological and Higher Education Institute of Hong Kong (THEi) in Hong Kong and was raised in the northeastern United States.</p>
<p>Cultural curiosity and dedication to hospitality have led her from around the United States to China, the United Arab Emirates, France, Hong Kong, South Korea and back to Hong Kong.</p>
<p>She worked in the food and beverage operations of restaurants, major hotels and premier private clubs before transitioning to higher education.</p>
<p>She is a Certified Executive Chef by The American Culinary Federation (ACF) and holds degrees from the Culinary Institute of America, Tulane University, The University of Hong Kong and a Doctorate from The Hong Kong Polytechnic University.</p>


Chef Suzanne Storms

Rustic bread “Amo ago” Bakery, Oxtail suppli, Colli etruschi olive oil, Lardo battuto, Local sea snail in spicy tomato sauce, Finocchiona salami, Giancarlo Tanara 24-month prosciutto di Parma at DIECI in Hong Kong. Photo: DIECI, Paolo Olivieri