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<p>Appetito&#8217;s studio for sponsored content.</p>


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Appetito Studios

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Features

Prosecco DOC & Digital Detox: The Art of Slowing Down (With a Glass in Hand)

<h2>Michele Sessa is an Italian American home chef raised in upstate NY with a flair for creating new recipes. When she was young, her great grandmother would watch her while her parents worked. She only spoke Italian, and they communicated through the magic of cooking. The duo would bake, garden and even take care of the chickens, which developed Michele’s passion for making people happy through her food. All the women in her family fostered the importance of family, faith and healthy food.</h2>
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<h2>Working in the apparel business for over 25 years in NYC and traveling the world for developing fashion lines, her love of different cuisines grew. Of course, Italian food is near and dear to her heart, but she now develops Greek, Asian, Latin and Mexican recipes for her family and for parties.</h2>
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<h2>Now living in Florida with her husband and extended family, she even teaches her friends her innovative takes on Italian classic dishes. Everyone wants and invitation to her Italian Sunday feasts she makes for 8-14 family members, and everyone gets to pick their favorite dinner for their birthday celebration. Her Mother Louise has finally left NY and is living nearby, and they love cooking and baking together, especially for the traditional holiday meals. She learned everything about being a gracious hostess from her mom, and they even catered a large wedding for 65 guests in their backyard when her cousins came to America from Italy to get married!</h2>
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<h2>Michele’s love for her heritage and family continues to drive her knack for entertaining, decorating and cooking. Instagram is another place where she shares her recipes, and she has a great following for her handle <a href="https://www.instagram.com/michele7533/"><u>@michele7533</u></a>. Make sure to stop by her page for inspiration and her authentic stories through her eyes and her food! Casa Michele’s kitchen is a special place that you can visit through her page!</h2>


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Michele Sessa

Pasta with Creamy Locatelli Pumpkin Sauce.

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Recipes

How to Make Pumpkin Sauce with Locatelli Pecorino Romano

USA_Valeria Boltneva

Prosecco DOC: the Best Friend of U.S.-Made Cuisine

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A Whole Year of Prosecco DOC

Explorers-Club

SUADELA: Italy’s Finest Wines by its Most Respected Winemakers

<p>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>.</p>


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Andrew Cotto

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Pecorino Romano PDO is the King of Pecorino Cheeses from Europe

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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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<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>. Check out some of Sarah&#8217;s stories <a title="https://www.sarahhallier.com/copy-of-health-wellness" href="https://www.sarahhallier.com/copy-of-health-wellness" target="_blank" rel="noreferrer noopener">here</a>.</p>


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Sarah Campise Hallier

Chef Scott Conant smiling in his kitchen with a freshly baked Italian dish

Chef Scott Conant Family Lasagne Recipe (1)

News

Cooking Italian at Home with Chef Scott Conant

<p>Sheila Donohue founded Vero in 2018 as a second career after 30 years in Fintech. Italy has been a home for<br />
her since 2001, which is where she became a sommelier and got to know many small wine and food artisan<br />
farmers whose products were not available in the US market. Vero imports and sells small batch, artisanal<br />
wines, olive oils and specialty foods from around the world to businesses and consumers across the USA.<br />
Check out Vero at <a href="https://www.VeroVino.com.">https://www.VeroVino.com.</a></p>


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Sheila Donohue

Chef Riccardo Severi making fresh passatelli by hand in his kitchen. Photo credit Marco Valgiusti

Riccardo Severi making passatelli. Photo Credit Marco Valgiusti

An Intimate Culinary Discovery of Romagna at Sovescio

Italian food in white bowls on a light wooden table - from meatballs to pizza.

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Lucania Heads to San Francisco’s Ferry Building

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A Chef’s Story: Stefano Secchi of Rezdôra and Massara

<div dir="auto">I have a passion for helping others discover the joy of cooking and the power of simple, flavorful meals. As a former competitive tennis player, I bring a unique perspective to the kitchen, blending discipline with creativity. With over a decade of experience as an educator, I love teaching and strive to make cooking approachable, accessible, and fun for everyone. Inspired by my Italian roots, I believe food is love, and every meal is an opportunity to connect. My mission is to inspire confidence in the kitchen and help others create meals that are as meaningful as they are delicious.</div>


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Danielle Simone Arata

Exterior of Ezio’s in Miami Beach with striped umbrellas and outdoor dining at night

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Reviews

Ezio’s: A New Steakhouse From The Team Behind Roberta’s

<p>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></p>


How to Work Birrittella’s Pizza Dough

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