Search Results for "soups"
Winter Hearth Italian Sausage Soup for Those Cold Winter Nights
A cozy, slow-simmered Italian sausage soup for those cold winter nights.
How to Make Nonna’s Soup Squares
Made with just five ingredients, these cheesy soup squares add flavor, comfort, and nostalgia to every spoonful.
Stracciatella in Italy: From Soup to Cheese to Gelato
From Rome to Apulia to Bergamo, stracciatella takes shape as a soup, a cheese, and even gelato. Here’s how one word ties three Italian favorites together.
Nonna’s Zuppa dell’Orto: Italian Summer Vegetable Soup
Inspired by the way Nonna cooked, this comforting summer soup celebrates the beauty of simple, seasonal cooking.
Why Italians Say Se Non è Zuppa è Pan Bagnato
Some alternatives sound different until they end up in the same bowl.
Essere Una Minestra Riscaldata: After the First Simmer
From the Italian kitchen to public judgment, minestra riscaldata reminds us that second attempts rarely recover their original flavor.
Hidden in the Soup: Calabria’s Minority Languages and Traditions
Food is helping preserve the languages, traditions, and stories of Calabria's minority communities.
A Wintry Chicken Soup with Little Meatballs
This recipe for this nourishing chicken soup includes little meatballs an old school technique for a smooth broth.
Vinny DelGiudice’s Sausage and White Bean Soup
In the second installment of Real Italian, Real Fast, Vinny DelGiudice shares a rustic Italian soup that delivers depth and comfort with minimal effort.
Easy Tuscan Soup with White Beans and Romano Cheese
Mama Mancini’s co-founder Daniel Mancini shares his take on a simple Tuscan soup inspired by his travels, rich with white beans, greens, and a savory touch of Romano cheese.
How to Make Pasta and Beans
This variation on the classic pasta e fagioli is from the Veneto and calls for "badly cut" pasta.
The Taste of a Sicilian Summer with Chef Mario Traina’s Tenerumi Soup
Chef Traina returns with the second installment of his I Will Be Your Grandmother column, reflecting on childhood summers in Sicily and the simple bowl of his favorite soup
Casarecce with Pesto and Crispy Calamari from Lido
From Lido: Recipes and Stories from Italy’s Beach Clubs, this pesto pasta with crispy calamari captures the coastal flavors and simple cooking of Italy’s best beaches.
The Italian Saying That Celebrates Leftovers
In Italy, some dishes are expected to improve simply by waiting.
How Fontina Captures the Flavor of Italy’s Aosta Valley
A visit to the mountain cellars reveals the people and traditions behind one of Italy’s most distinctive cheeses.
Settepani Expands in Harlem With Two New Openings
The family run New York brand adds two Harlem locations at the Davis Center and Studio Museum, bringing its total footprint to five.
Pastina al Formaggino: Creamy Italian Comfort Food Recipe
This creamy take on a childhood classic brings a different kind of comfort to the table.
Two Types of Meatballs from a Brooklyn Cookbook
The author of an Italian cookbook with Brooklyn Roots shares her recipe for meatballs that has various uses and preparations.
Easy Sourdough Discard Focaccia Recipe
A cozy, olive oil–kissed focaccia that turns leftover starter into an easy, flavorful bake.
The Alpine Wines of Alto Adige are Fresh and Crisp
Discover the refreshing red and white wines from Alto Adige in Italy's mountainous and northernmost corner.
Stanley Tucci Explores Italy’s Regional Flavors in New Nat Geo Series
Stanley Tucci returns to Italy in a new Nat Geo series, diving deeper into regional food traditions, local artisans, and the cultural heart of the country he calls his second home.
The ‘A Tavola’ Series at Cecconi’s in NYC Has Umbria on the Next Menu
Cecconi's Italian restaurant in Manhattan will continue its 'A Tavola' series on June 23rd with the cuisine of Umbria in the spotlight.
Eataly Debuts New Caffè Concept at Rockefeller Center This May
Eataly opens its first-ever Eataly Caffè at Rockefeller Center on May 15, offering espresso, Roman-style pizza, and Italian grab-and-go favorites—with Hudson Yards coming soon.
Cannizzaro Sauces: Old World Flavor, New South Home
From farmers markets to regional shelves, a Charlotte sauce company grows one jar at a time.
Italian Restaurants Join NYC’s Make Food Not Waste Week
From pasta scraps to parmesan rinds, Italian restaurants like JR & Son, Raf’s, and Ops are turning tradition into inspiration during NYC’s Make Food Not Waste Restaurant Week.
Babbo Returns with Familiar Faces and Fresh Energy
Stephen Starr reopens Babbo in Greenwich Village as chef Mark Ladner steps back into the kitchen with a confident new menu.
Tucci in Italy: Recap 3 – Trentino Alto Adige’s Food and Culture
Stanley Tucci travels through Trentino Alto Adige, where alpine traditions, Italian ingredients, and layered identities shape every dish.
Postcards from Parma: Sheltering with Fish Soup in Livorno
On a tempestuous roadtrip, our contributor from Parma seeks shelter from a storm over a bowl of Tuscan fish soup in the port city of Livorno.
Essere Come il Prezzemolo: The Herb That Ends Up Everywhere
In Italian cooking, the most modest herb becomes a measure of presence.
Cooking Italian at Home with Chef Scott Conant
Chef Scott Conant shares how to cook cleaner and smarter in the New Year, plus an Italian recipe that you can make at home.
Italian Lentil Soup is the Best
Our Editor-in-Chief shares his recipe for Italian Lentil Soup and explains why this version bests that of other cuisines.
Cathy Coluccio Fazzolari Writes About Her New Cookbook
The co-owner of legendary Italian importer D. Coluccio & Sons in Brooklyn writes about her Calabrese-inspired cookbook inspired by memories of her childhood.
Appetito Travels: Finding a Little Italy in Newport Beach, California
A sun filled coastal escape blends beach walks, a Mediterranean resort and Italian flavors in Newport Beach and Laguna Beach.
John Bersani’s New Book Is about Friends & Recipes from Chianti
An expat in the heart of Chianti Country describes his new book dedicated to the friends and recipes in his adopted hometown.
Winter Wellness Tips for Staying Warm, Nourished, and Inspired
Our Health & Wellness expert offers an array of tips for attaining optimal joy during the bleak winter months.
Stock Up Your Italian Pantry for Fall
Whether it’s getting ready for back-to-school weeknight meals or just doing a seasonal refresh, this guide to more than a dozen recommended products will set you up for success.
Carbonara in a Can? What Kraft-Heinz Rolled Out in the UK
The canned pasta offering announced in Britain last week generated publicity—and controversy.
Fall Wellness Tips to Embrace the Season
Our Health & Wellness expert offers some tips as how to embrace the renewed energy of the Fall season and thrive.
Lentils for Health & (maybe) Wealth in the New Year
Our Editor-in-Chief recommends lentils as a New Year's meal not so much for the lore of riches but for health and flavor.
Vespasia: Norcia’s Michelin-Starred Taste of Umbria
Discover one of Umbria's most celebrated restaurants.
Chickpea Soup With Tuma Cheese
A chickpea soup from Sicily that's creamy and rich, with Tuma cheese added for texture and flavor, excerpted from the new cookbook, The Food of Sicily.
How a Staten Island Restaurant Inspired Netflix’s “Nonnas”
The Netflix movie "Nonnas" was inspired by a Staten Island restaurant that has a kitchen staff of grandmothers from around the world.
Baked Mini Meatballs (Polpettini)
Acclaimed Italian cookbook author, Anna Francese Gass, shares the recipe for mini meatballs that are perfect for parties.
A Journey Through Umbria and Le Marche With Italy Charme
From saffron fields and medieval castles to Michelin-starred dining, discover a quieter side of Italy through Italy Charme.
Visting DeSarno’s, a Women-Owned Italian Market in Charlotte, NC
Appetito continues its series on Italian markets in the American South with a visit to DeSarno's in Charlotte, NC.
Phil Rosenthal on Food, Family, and Feeling Lucky
The creator of Everybody Loves Raymond talks about food as love, the joy of family meals, and his latest cookbook, Phil’s Favorites.
Meet Krista D’Archi, Founder of Gluten-free Pastina Brand Eat Senza
Appetito interviews the founder of East Senza, the first brand to bring gluten-free pastina to the Italian food shelf in the US.
Every Taste a Trip: The Sensory Thrills of Italian Food & Drink
A closer look at how our senses can deepen our appreciation of Italy’s many flavors.
Culinary Storytelling in Calabria with Chef Amy Riolo
A report from the recent forum in Calabria dedicated to cuisine and culture.
Brooklyn Restaurant Group Frankies Goes to Nashville
The legendary Brooklyn-based restaurant group has opened a collection of Italian food offerings in Nashville.
Il Mulino New York Gets in the Jarred Sauce Business
The latest New York City-bred Italian restaurant company to introduce a line of jarred sauces is Il Mulino New York, a pioneering fine dining brand.
Do You Know These Lesser Known Food Traditions of Italy?
The guides behind a tour company that specializes in under-the-radar Italian destinations shares 11 lesser-known regional dishes that are worth knowing.
From California to Cannoli: Dara’s Sicilian Life with Santi
What started with a chance beach encounter turned into a life of food, family, and storytelling in the Sicilian countryside. Dara shares what it’s like to build a home with Santi in the heart of Italy.
A Visit to DeVeglio’s Fresh Pasta Italian Market in Myrtle Beach
The South Carolina tourism destination is also a place for down-home Italian and Italian American prepared foods, fresh pastas, and more.
Tucci in Italy: Episode 4 – Abruzzo
Stanley Tucci travels to Abruzzo for the first time, uncovering a rugged region shaped by isolation, tradition, and some of Italy’s most soulful food stories.
Appetito Interviews Christine Dimmick of The Good Home Co.
Christine Dimmick of The Good Home Co. shares how her philosophy on how we care for our home fosters wellness.
Alex Guarnaschelli’s Easter Memories and Recipes
The star of multiple Food Network shows, including Ciao House, shares family memories of Easter and a few tasty menu ideas for salads and sides.
How Travel and Exploration Inspired Chef Jody Williams
The celebrated chef of many West Village hot spots shares the five dishes that inspired her career.
Frankie “Spice” Morelli on his MOBB Cookbook & Diet
Our Editor-in-Chief talks with Frankie "Spice" Morelli about his MOBB Cookbook & Diet and its themes of health, redemption and mercy.
Maker of Rao’s Sauce Sells to Campbell for $2.7 Billion
Long one of the most popular jarred red sauces in the supermarket aisle, Rao’s will become part of Campbell’s as part of a deal to acquire Sovos Brands Inc.
Fun with Zucchini Flowers, Part 1: Fried and Breaded
A four-part series on using zucchini flowers begins with a classic from the grandmother's kitchen of our contributor.
Alex Guarnaschelli on Her New Cookbook, Italian American Forever
The Food Network star discusses her personal new book, which draws inspiration from her mother and father’s cooking, and from a recent era of New York City history.
Italian Food Ingredients To Buy On Prime Day
Amazon’s Prime Days offer a great excuse to stock up on your Italian pantry.
Castelluccio Lentil Soup, From An American Chef In Tuscany
The Essential Italian Spices & Herbs for Your Pantry
Hadar Cohen Aviram, Executive Chef at McCormick, shares her must-have spices and dried herbs for Italian cooking and insights on what they can do for your cooking.
Behold the Cannoli Cruller from Daily Provisions in Brooklyn
Union Square Hospitality Group opens its fifth Daily Provisions shop and first in Brooklyn, appropriately launching with an Italian-themed treat.
How Much Salt Should You Add to Pasta Water?
The staff at Appetito was curious about the array of salting instructions in recipes, so we asked some of our expert friends for their opinion.
Amanda Freitag Wants to Make Cooking and Cocktails Easier
The celebrity chef from many Food Network shows has launched a line of bottled cocktails and spice blends including a Negroni and a Jersey Italian spice mix, which she discusses in this Appetito interview.
An Interview with Chef Silvia Baldini
Our contributor and honey expert, C. Marina Marchese, sat down with Chef Silvia Baldini to discuss her new cookbook.
