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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>Born and raised in America, and lured to Italy by superb food and wine, Toni Mazzaglia moved to Florence in 2002.</p>
<p>In 2007, she created <a href="https://www.tasteflorence.com/"><u>Taste Florence Food Tours</u></a> to share her love of food and wine with visitors. Her tours have been featured in Fodor’s, Rick Steves, the Boston Globe, The Dallas Morning News, The Washington Post, the Toronto Star, and featured on Voice of America, Deutsche Welle, The CBC and MTV.</p>
<p>Toni is currently producing her upcoming podcast,<a href="https://appetitomagazine.com/toni-mazzaglia/#inbox/_blank"> <u>Craving Tuscany.</u></a></p>
<p>She writes to share her love of Italian cuisine with all who are hungry to learn more, and she is thrilled to share her passion with the readers of Appetito.</p>


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Toni Mazzaglia

Traditional Balsamic Vinegar aging in oak barrels.

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Features

Not All Balsamic Vinegars Are the Same: A Buyer’s Guide

<div><span id="m_-1801881942376264922gmail-docs-internal-guid-a3c49eba-7fff-ee48-926d-9013faec32b2"><i>Graceanne LaCombe is a Louisiana-born food and wine writer who spends her time table-hopping across Italy. </i></span></div>
<div><i>She currently resides in Parma, where she works in external relations for ALMA, The School of Italian Culinary Arts.</i></div>


Emilia Romagna

Categories

Not All Balsamic Vinegars Are the Same: A Buyer’s Guide

Postcards from Parma: An Ode to the Fog (la Nebbia)