Appetito's Editor-in-Chief joins the WPIX morning show crew at New York Living to show how to create an Italian-style Easter menu.

Watch Andrew Cotto Make an Easter Feast on New York Living

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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.

Appetito Editors

Garofalo plans to introduce an "Al Dente" certification seal on future pasta packaging.

News

This Week in Italian Food News: Garofalo, the New York Jets and De Nigris Make Headlines

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

Mass in Piazza Elimo during the iART Festival in Poggioreale Antica with the statue of St. Anthony.

Keeping Poggioreale Alive: Cav. Peter Maniscalco OAM and the Rebirth of a Sicilian Ghost Town

Birrittella's new Protein Rich Pizza Dough is available exclusively at Walmart.

Birrittella’s Launches a Protein-Rich Pizza Dough at Walmart

Appetito Hosts a Panel at the Summer Fancy Food Show 2026

Delmonico's Baked Alaska plated with berries and American flags

Delmonico’s New Baked Alaska for America’s 250th Anniversary

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

Rosselli Debuts in the Former Modena Space in Washington, D.C.

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

Appetito

Paola Marocchi is a NYC-based pastry chef who has worked for some of the world&#8217;s most acclaimed chefs and restaurant groups. Her passion for Italian food was ignited from early childhood, growing up in an Argentinian household of Italian background that valued all things homemade and food as the main guest in any celebration. In her free time, she travels all over Italy mingling with locals and sharing in the culture, food, language and love for all things Italian.
Follow Paola on <a href="https://www.instagram.com/paola_marocchi_/">Instagram.</a>

Paola Marocchi

Pavlova with Pistachio Chantilly and Frutti di Bosco plated on a round white plate

Recipes

How to Make Pavlova with Pistachio Chantilly and Frutti di Bosco

Chef Simone Zanoni at La Vigie restaurant in Monaco.

Travel

Inside Monaco’s La Vigie with Chef Simone Zanoni

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>

Morgan Hines

Blueberry Lavender Negroni from Dante Aperitivo

Cocktails

Dante Aperitivo’s Blueberry Lavender Negroni is the Unexpected Summer Sip You Need to Try

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.

Daniel Mancini

How to Make the Mancini Spritz

By training, Chiara Montalto Giannini is an actress and a writer, but she has been cooking since before she can remember. As an actress and a writer, her solo play, A Brooklyn Love Story &#8211; based on the decade she spent living in Bensonhurst, Brooklyn with her grandfather &#8211; was produced Off Broadway at the Cherry Lane Theatre in New York and at Theatre 68 in Los Angeles, where it was directed by Ronnie Marmo. Currently, she is the Director of the Writers Guild Initiative, a non-profit affiliated with the WGAE that shares the tools of writing and creative expression with different communities. She&#8217;s also a proud member of SAG-AFTRA and the Dramatists Guild. At Appetito, Chiara will share recipes from her childhood and those she has learned through her extensive pursuit of Italian food both here and abroad.

Watch Andrew Cotto Make an Easter Feast on New York Living

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