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

Appetito

Paola Marocchi is a NYC-based pastry chef who has worked for some of the world&#8217;s most acclaimed chefs and restaurant groups. Her passion for Italian food was ignited from early childhood, growing up in an Argentinian household of Italian background that valued all things homemade and food as the main guest in any celebration. In her free time, she travels all over Italy mingling with locals and sharing in the culture, food, language and love for all things Italian.
Follow Paola on <a href="https://www.instagram.com/paola_marocchi_/">Instagram.</a>

Paola Marocchi

World Cup-inspired gelato flavors at Pamina Dolci e Gelato

Features

Pamina Gelato Scores a Goal with World Cup Inspired Flavors in NYC

Kristin L. Wolfe has been writing her whole life but has spent the last decade hyper-focused on food. She writes about chefs, tackling the stories behind their inspirations and processes, and the many ways in which they stay passionate and curious. She also focuses on legacy and longevity in restaurants, and what they do to survive amidst the ever-changing landscape. Wolfe is a former contributor to Forbes Dining and has bylines in various national and regional publications like Saveur, Observer, Cherry Bombe, edible, Serviette, CTbites, Chronogram, Valley Table, etc.
In addition to freelance writing for various outlets, she runs Cleavers &amp; Curls Substack, which delves into stories about heritage, ancestry, and legacy surrounding food, while sprinkling in the occasional piece about food-writing adventures. She’s building a new project, called Sensoriyum, which is a culinary, digital gallery or “playground”  where culinary insiders get to showcase their creativity at the intersection of food, art, and the senses. Sensoriyum’s quarterly is called Gazette. 
Wolfe also serves as a writing and literature professor in the Humanities department at the School of Visual Arts and Marist College, and formerly served as an adjunct at the Culinary Institute of America. Her book Office Hours: Tête-à-tête with Student Writers was released in January 2023.
<div>@kristinlwolfe @sensoriyum on IG. </div>
<div>Subscribe to her Substack, <a title="https://cleaversncurls.substack.com/" href="https://cleaversncurls.substack.com/" target="_blank" rel="noopener">Cleavers &amp; Curls</a>.</div>

Writer Kristin Wolfe in a black hat with glasses.

Kristin L. Wolfe

Exterior of The Little Owl restaurant in Greenwich Village, New York City.

Chef Joey Campanaro and 20 Years of The Little Owl

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, Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience. A California girl at heart, when she’s not crafting food, travel and wellness stories, she’s chasing down the best foodie finds 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>.  Subscribe to her newsletter <a href="https://www.sarahhallier.com/about-1">here</a>.

Sarah Campise Hallier

Chef Mark Ladner standing outside Babbo restaurant in New York City.

News

Babbo Returns with Familiar Faces and Fresh Energy

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Giovanna (Joanne) Mosconi is the daughter of renowned Greenwich Village chef Pietro Mosconi and the author of The Chef of Greenwich Village, a heartfelt blend of family memoir and recipes honoring her father’s immigrant journey. A true embodiment of La Dolce Vita, Giovanna shares her passion for Italian cuisine, Mediterranean living, and mindful indulgence through her brand, <a href="https://thechefsdaughter.nyc/">The Chef&#8217;s Daughter NYC.</a>
From homemade pasta in her family’s kitchen to leading wellness retreats in Sicily and Tuscany, Giovanna celebrates the art of eating well without deprivation. She also brings her culinary expertise to the Brooke Burke Body app, creating recipes and teaching live fitness classes that inspire a healthy, vibrant lifestyle. Blending movement, travel, and food, she invites others to savor life fully — one delicious plate at a time.
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Giovanna (Joanne) Mosconi

Joanne (Giovanna) Mosconi, author of "The Chef of Greenwich Village," with her father Chef Pietro Mosconi.

Greenwich Village

Pamina Gelato Scores a Goal with World Cup Inspired Flavors in NYC

Chef Joey Campanaro and 20 Years of The Little Owl

Babbo Returns with Familiar Faces and Fresh Energy

Joanne (Giovanna) Mosconi on “The Chef of Greenwich Village”

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