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Sauté the onion with diced pancetta in a medium pan in 3 tbsp of olive oil until the pancetta is browned and the onion is soft.

Add frozen peas, season with salt and pepper to taste, cook over medium heat, tossing often, until the peas are warm.

Take the pan off the heat and swirl in remaining olive oil. Season to taste and garnish with chopped mint leaves.

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About Us

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Appetito

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Mateo Zielonka, aka The Pasta Man (dubbed so by his Instafans), is based in London, where he has his own pasta studio. Polish-born, he has worked in London for 10 years, including time at Padella and Polpo. He also teaches pasta classes. Follow him on Instagram <a href="https://www.instagram.com/mateo.zielonka/?hl=en">@mateo.zielonka</a> and on <a href="https://www.youtube.com/@mateo.zielonka">YouTube.</a>

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Recipes

Tagliarini alla Vongole

Paul Feinstein is a Los Angeles-based food writer and the author of the upcoming book, “Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Italia” by HarperCollins imprint Cider Mill Press. Follow <a href="https://www.mrpaulfeinstein.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://www.mrpaulfeinstein.com/&amp;source=gmail&amp;ust=1697206601692000&amp;usg=AOvVaw3jxr6OFIXuX9udSeq8kFgF">him here</a>.

Paul Feinstein

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Features

Giada De Laurentiis on the Holidays and Giadzy

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.

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Chiara Montalto Giannini

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C. Marina Marchese is the international best-selling author of The Honey Connoisseur: Selecting, Tasting and Pairing Honey with a Guide to More than 30 Varietals, Honey for Dummies and her personal journey into beekeeping Honeybee: Lessons from an Accidental Beekeeper.



She is the first U.S. citizen to be accepted into the Italian National Register of Experts in the Sensory Analysis of Honey, where she received her formal training. Marina is the founder of the American Honey Tasting Society, an educational organization that teaches the Italian method of tasting and evaluating varietal honey.



A graduate of The School of Visual Arts in NYC, Marina enjoys combining her passion for honey with her designing and illustration skills.

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Appetito contributor C. Marina Marchese and Chef Silvia Baldini.

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An Interview with Chef Silvia Baldini

Australian cookbook author Alec Morris and his young songs, Aldo and Elio, are a team of playful pasta-makers determined to bring their favorite Sunday meal to your table.
Learning from his nonna at a very young age, Alec has been making pasta for over 30 years. His blog, Pasta et Al, began simply as a record of this weekly tradition as he passed it on to his children. However, it quickly grew into an international community drawn together by the trio&#8217;s unique blend of old and new, heartfelt storytelling and, of course, tiny, squishy hands. They continue to inspire new pasta-makers, reinvigorate old ones and even gain the occasional endorsement from someone&#8217;s nonna.
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Alec Morris

Chapter 2 – Recipe 11 – Pici with Potato and Beans

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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>.

Peas and Pancetta for Your Roman “Feaster”

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