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

Appetito

Bona Furtuna

Erica D’Arcangelo is an author and creator specializing in Italian and Italian American food culture. Steeped in the vibrant traditions of her family’s business, <a href="https://www.instagram.com/darcspizza">D’Arc’s Pizza</a> (est. 1960), she writes about her culinary travels and heritage across fiction and non-fiction. She is the author of the Amazon #1 best-seller &#8220;<a href="https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993/">A Story About Pizza</a>,&#8221; the <a href="https://www.amazon.com/stores/Erica-DArcangelo/author/B0D8K62R5B?ccs_id=83ad4e56-afc0-4611-8147-ec7d7f32d3f6">Pietro’s Pizza children&#8217;s series</a>, and the host of <a href="https://www.youtube.com/@AStoryAboutPizza">The Pizza Story Podcast</a>, where she interviews cultural icons and master pizzaiolos. Her next book, &#8220;My Big Loud Italian Christmas,&#8221; releases in Fall 2026.

Author Erica D'Arcangelo staring at the camera in black and white

Erica D’Arcangelo

Red and orange tomatoes growing on a vine.

Features

The Uncomplicated Art of a Real Pomodoro

Samuel Ghelli is an Italian scholar and educator based in New York. He teaches and directs the Italian and Food Studies programs at York College, CUNY.

Samuel Ghelli

Homemade lasagna on a wooden table in a sunlit Italian farmhouse kitchen.

The Italian Saying That Celebrates Leftovers

A simple leaf becomes the image behind the Italian expression “mangiare la foglia,” used to describe intuitive understanding.

Mangiare la Foglia: When Getting It Is Something You Eat

Chef Mauro Campanale was born in Bari, Italy, in the region of Puglia. As a young boy, he started working at his family’s agriturismo, where he discovered his passion for cooking. At age 19, he left Italy to explore the world and worked in various cities, including São Paulo, Milan, and London. He arrived in New York City in 2018 to cook at <a href="https://appetitomagazine.com/features/antica-pesa-brooklyn-from-rome-with-love/">Antica Pesa Brooklyn</a>, where he is now executive chef.

food memories

The Uncomplicated Art of a Real Pomodoro

The Italian Saying That Celebrates Leftovers

Mangiare la Foglia: When Getting It Is Something You Eat

How Food Memories of Italy Inspire Chef Mauro Campanale