One of Italy's best-kept wine secrets comes to New York City for two weeks of curated dinners. Get to know the wines of Lake Garda at these events.

The Wines of Lake Garda Come to NYC

core/paragraph

sizeSlug

linkDestination

caption

credit

creditUrl

originalHeight

originalWidth

srcset

height

width

core/image

Appetito Editors

Exterior of Ronnie’s Pronto beside Kith West Hollywood on Sunset Boulevard

News

Ronnie Fieg Opens Ronnie’s Pronto Beside Kith West Hollywood

<p>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 (any many others), Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience. A California girl at heart, when she’s not crafting stories, she’s chasing down the best food and drink 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>.</p>


Sarah Campise Hallier

Executive Chef Bailey Sullivan standing inside Monteverde Restaurant & Pastificio in Chicago

Monteverde’s Chef Bailey Sullivan on Atipica Italian Cooking in Chicago

Viviana Devoto and Gianluca Legrottaglie inside Clementina, a gluten-free Italian trattoria in San Francisco. Photo by Albert Law.

Clementina Brings Gluten Free Italian Dining to San Francisco

Appetito News

A ribbon composed of Mediterranean country flags reflects the region’s shared culinary identity and cultural exchange.

Mediterranean Diet Comes to the World Bank with New Global Focus

Logo marking the 50th anniversary of Les Dames d’Escoffier New York.

Inside the Les Dames d’Escoffier NYC Dinner with Lidia Bastianich

Song'E Napule during the "In the Name of the Pizza" event on 4/28/2026.

Appetito Hosts “In the Name of the Pizza” in New York City

About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

Appetito

<p>Hello. My name is Joanna Moeller, and I am a passionate home cook residing in downtown Manhattan for 20+ years. I started my Instagram cooking page <a href="https://www.instagram.com/spaghettiroots_nyc/"><u>@spaghettiroots_nyc </u></a>in April, 2023, as a way to showcase my cooking, as I initially intended for it to be more of an inspirational cooking page featuring my &#8220;No recipe, recipes.&#8221; It has truly been a wonderfully creative outlet for me.</p>


Joanna Moeller

Recipes

The Neapolitan Roots in Chef Matthew Cutolo’s Torta Caprese

(Sardinian Gnocchi with Sweet Sausage Ragu)

How to Make a Signature Pasta Dish of Sardinia

<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

Features

What a Sicilian Stuffed Artichoke Can Teach About Memory and Family

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


Samuel Ghelli

A rustic Italian kitchen with broth simmering beside vegetable scraps and Parmesan rinds

Tutto Fa Brodo: The Italian Expression That Refuses to Waste Anything

How to Make Nonna Pina’s Stuffed Artichokes

<p>Paul Watters grew up in Belfast, Northern Ireland, where he discovered his passion for cooking at the age of 16. With nearly 35 years in the culinary industry, he has worked in some of the world’s most renowned kitchens, including the Savoy in London and the Sydney Opera House in Australia. His career has taken him around the globe, allowing him to explore new cultures, refine his craft and gather decades of experience that continue to shape his approach to food today.</p>


Paul Watters

Overhead view of creamy tagliatelle pasta topped with crispy salmon, king prawns, asparagus, parmesan, and roasted lime on a black plate.