Skip to Content
News

An Annual Subscription to Appetito Gets You Organic EVOO & More!

Now, when you purchase an annual subscription to Appetito, you will receive a bottle of Bona Furtuna extra virgin olive oil from Sicily and other gifts. Subscribe to Appetito today!

Appetito has partnered with Bona Furtuna, Sicily’s B Corp.-Certified producer of award-winning, 100% organic extra virgin olive oil. Appetito’s annual subscribers will now receive a package of gifts that features a large (500-ml) bottle of Bona Furtuna Heritage Blend Extra Virgin Olive Oil, a $39.95 value.

The "Grande" subscription at $49.99 will include the Bona Fortuna oil + a signed copy of Cucina Tipica, our Editor-in-Chief Andrew Cotto's food-filled, wine-soaked Italian adventure novel featured in Parade magazine, Good Day New York, Italy magazine and more.

Annual subscribers to our top tier “Abbondanza” offering at $99.99 will receive the aforementioned gifts (EVOO and book) + a jar of Bona Fortuna's Sea Salt & Italian Herb Blend, AND an Appetito T-shirt with our stylish logo!

Check the subscription page for approximate values, and then do the math...

Buying an annual subscription supports Appetito’s operations and will help us to keep providing a daily selection of Italian food and drink recipes, news, features, interviews, essays, travel guides, and much more. As part of any subscription, monthly or annual, you will receive full access to Appetito. 

For more information, visit the Bona Furtuna x Appetito page or Appetito’s subscription page. Thanks for considering a subscription to the only magazine in America dedicated to Italian food & drink!

Bottle of Bona Furtuna Heritage Blend Single-Estate Olive Oil

Stay in touch

Sign up for our free newsletter

More from Appetito

Chef Domingo Schingaro of Due Camini in Puglia

Chef Domingo Schingaro of Due Camini shares his approach to seasonal cooking in Puglia.

March 20, 2026

Pappa al Pomodoro Recipe from Danimade Kitchen

A rustic Tuscan tomato and bread stew that transforms simple ingredients into something deeply flavorful.

March 20, 2026

Make St. Joseph’s Day Pasta the Brooklyn Roots Way

Chef Thomas Perone of Brooklyn Roots shares his recipe for St. Joseph's Day Pasta featuring marinated fish and robust aromatics.

March 19, 2026

Old School and Modern: Eating Italian in Los Angeles

A historic Beverly Hills red sauce institution with Sinatra-era roots offers a rare glimpse into old school Italian dining in Los Angeles, balanced by the city’s modern Italian evolution.

March 19, 2026

Gudrun Cuillo: The Woman Who Revived a Tuscan Hamlet and Winery

Twenty-one questions with Gudrun Cuillo, owner of Casalvento and Livernano in Chianti Classico.

March 19, 2026

Domenica Marchetti on Her New Cookbook: Italian Cookies

Italian cookbook author Domenica Marchetti shares the details of her forthcoming title dedicated to Italian cookies.

March 18, 2026
See all posts