Appetito_Logo_NoTagline

Appetito_Logo_Tagline_horiz_LG_dark mode2

lede_post_card_default

lede_post_card_stacked

lede_post_card_featured_post

lede_post_card_featured_posts_hero

lede_post_card_featured_posts_sidebar

lede_post_card_highlighted_post

lede_post_card_horizontal_a

lede_post_card_horizontal_c

lede_post_card_related_post

lede_article_featured_16x9

lede_article_featured_3x2

lede_article_featured_flexible

lede_article_content

lede_article_content_wide_width

lede_article_content_full_width

lede_byline_avatar_post_card

lede_byline_avatar_highlight

lede_profile_coral_avatar

lede_logo

lede_logo_banner

lede_logo_footer_banner

lede_logo_simple_header

lede_sponsorship_logo

lede_sponsorship_logo_river_card

lede_sponsorship_homepage_card_logo

lede_sponsorship_homepage_card

About Us

Appetito_Logo_Tagline_horiz

Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

banner1

Cathy Coluccio Fazzolari is co-owner of the legendary D. Coluccio &amp; Sons in Brooklyn, New York. Founded by her late father in the mid-1960s, D. Coluccio &amp; Sons is one of the oldest importers of Italian specialty foods in the United States, with a retail store adjacent to the wholesale location. Cathy grew up in the business. She is fluent in Italian and has a bachelor’s degree in marketing from St. John’s University in Queens, New York. Today, she runs the day-to-day operations of the company, travels to Italy, and attends trade shows to source artisanal food products. She has a passion for food and learned to cook from her mother, who was a native of Calabria, Italy. Cathy has taught cooking classes at the Great Neck Adult Center, New York City College of Technology, and Boston College. Cathy has served on the board of Les Dames d’Escoffier New York as treasurer and is a member of the National Organization of Italian American Women (NOIAW).

Appetito_CathyCollucio_headshot

Cathy Coluccio Fazzolari

Features

Cathy Coluccio Fazzolari Writes About Her New Cookbook

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>.

Andrew_Italy

Andrew Cotto

Appetito_Frank Morelli shot(1)

Frankie “Spice” Morelli on his MOBB Cookbook & Diet

Born in Italy and raised in the U.S., the cuisine of Italy is part of Anna Francese Gass’s soul. She graduated from the French Culinary Institute and began her career in the test kitchen at Food52. Her first cookbook, Heirloom Kitchen: Heritage Recipes and Family Stories from The Tables of Immigrant Women, was a collection of cherished family recipes from around the world published in 2021 and was featured on Today and Rachael Ray. Anna is known for her ingenious takes on traditional Italian dishes, and millions around the world have viewed her Instagram videos at @annafgass. She appears regularly on Good Morning America and Access Hollywood, and her recipes are top-rated on New York Times Cooking.

Cookbook author and food influencer Anna Francese Gass.

Appetito_AnaGass w book

Anna Francese Gass

Appetito_Anna_Polpettini

Recipes

Baked Mini Meatballs (Polpettini)

Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports.
After moving to the US to attend NYU, Viola started Buitoni &amp; Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate.
Viola <a href="https://www.violasitaly.com/class-calendar">teaches Italian cooking</a> remotely at Milk Street, and in person at 18Reasons + The Civic Kitchen in San Francisco. She leads immersive <a href="https://www.violasitaly.com/le-marche-culinary-tour">food tours</a> in off-the-beaten-path Italy. She has contributed to <a href="https://www.violasitaly.com/cucina-italiana">La Cucina Italiana US</a> and to<a href="https://www.violasitaly.com/italy-segreta"> Italy Segreta</a>.
In 2020 the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food.
She lives in SF’s Mission District with her husband, son, and tiny dog.
Viola’s opera prima, <a href="https://www.violasitaly.com/italy-by-ingredient">Italy by Ingredient &#8211; Artisanal Foods/Modern Recipes</a> is available for <a href="https://omnivorebooks.myshopify.com/products/pre-order-italian-viola-buitoni-italy-by-ingredient-artisanal-foods-modern-recipes-signed-expected-sept-12-2023?_pos=1&amp;_sid=990dc1039&amp;_ss=r">pre-order</a> and will be released by Rizzoli on September 12, 2023.

Appetito_ViolaPhoto

Viola Buitoni

Viola Buitoni Just Wrote the Book on Italian Artisanal Ingredients