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

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Kristin L. Wolfe has been writing her whole life but has spent the last decade hyper-focused on food. She writes about chefs, tackling the stories behind their inspirations and processes, and the many ways in which they stay passionate and curious. She also focuses on legacy and longevity in restaurants, and what they do to survive amidst the ever-changing landscape. Wolfe is a former contributor to Forbes Dining and has bylines in various national and regional publications like Saveur, Observer, Cherry Bombe, edible, Serviette, CTbites, Chronogram, Valley Table, etc.
In addition to freelance writing for various outlets, she runs Cleavers &amp; Curls Substack, which delves into stories about heritage, ancestry, and legacy surrounding food, while sprinkling in the occasional piece about food-writing adventures. She’s building a new project, called Sensoriyum, which is a culinary, digital gallery or “playground”  where culinary insiders get to showcase their creativity at the intersection of food, art, and the senses. Sensoriyum’s quarterly is called Gazette. 
Wolfe also serves as a writing and literature professor in the Humanities department at the School of Visual Arts and Marist College, and formerly served as an adjunct at the Culinary Institute of America. Her book Office Hours: Tête-à-tête with Student Writers was released in January 2023.
<div>@kristinlwolfe @sensoriyum on IG. </div>
<div>Subscribe to her Substack, <a title="https://cleaversncurls.substack.com/" href="https://cleaversncurls.substack.com/" target="_blank" rel="noopener">Cleavers &amp; Curls</a>.</div>

Writer Kristin Wolfe in a black hat with glasses.

Kristin L. Wolfe

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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.

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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.

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Justin Patulli is a food and travel writer with a lifelong passion for his Italian heritage. From Italy’s most famous cities, landmarks, and dishes to its best-kept secrets, he brings the heart of Italy and its diaspora to life through storytelling. His writing inspires readers to embrace the Italian experience in its entirety. You can find his work on <a title="https://muckrack.com/justin-patulli/portfolio" href="https://muckrack.com/justin-patulli/portfolio">Muck Rack</a> and follow him on <a title="https://www.instagram.com/discover.olive.italy/" href="https://www.instagram.com/discover.olive.italy/">Instagram</a>.

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<a href="https://linktr.ee/maxtucci">Max Tucci </a>is the 3rd Generation Partner &amp; Global Brand Officer for Delmonico’s, New York, Owner of TUCCI-New York, an Award-Winning Author, TV Personality, Host, Producer &amp; Philanthropist.

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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

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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, 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 newsletter <a href="https://www.sarahhallier.com/about-1">here</a>.

Sarah Campise Hallier

Executive chef Carlos Cardona brings experience from Michelin-starred kitchens and luxury hospitality projects around the world to Rosselli. Photo credit: Greg Powers

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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.

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