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

Appetito

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.

Paul Watters

Stuffed calamari filled with tomato, roasted red pepper on a black round plate and a tan napkin

Recipes

Stuffed Calamari Recipe with Black Olive Ratatouille

Fabrizia Lanza is the owner and Executive Director of Anna Tasca Lanza, a cooking school established by her mother Anna in 1987 on her family’s 200-year-old agricultural estate in the heart of Sicily. For 25 years as an art curator, ultimately directing two museums in the north of Italy before returning to her native Sicily where, over the last decade, has transformed her mother’s cooking school into a hub of Sicilian food knowledge and culture. She is the author of The Food of Sicily, Olive: A Global History, Coming Home to Sicily, Tenerumi, and L&#8217;ultimo dei Monsù. In 2012 she produced short documentary Amuri: The Sacred Flavors of Sicily and debuted Amaro, a short film about the bitter flavor in Sicilian food and culture in 2020. Her latest book, The Food Of Sicily, was published in September 2023.
Follow the Anna Tasca Lanza Cooking School on Instagram <a href="https://www.instagram.com/annatascalanza/">@annatascalanza</a>

black olives

Stuffed Calamari Recipe with Black Olive Ratatouille

Focaccia with Black Olives and Rosemary