Italian food
Di Marco Brings Its Signature Roman Crust to the U.S. Market
The original Roman pinsa lands in the U.S. as Di Marco makes its debut at the Summer Fancy Food Show, offering a lighter, more versatile alternative to traditional pizza.
Appetito Hosts ITA Talks: “Grand Finale” Panel Series Wrap Up
Appetito hosted the final event of the ITA Talks series at the Italian Trade Agency's townhouse in Manhattan.
What to Order at Ficuzza, New York City’s West Village Newcomer
Appetito visits the new Sicilian restaurant Ficuzza in the West Village and shares an overview and some recommendations.
Digital Cooking Platform, anana, Champions Nonnas as Icons
anana is the new cooking platform preserving generational recipes and bridging age and language gaps, one Nonna at a time.
Tucci in Italy: Recap 3 – Trentino Alto Adige’s Food and Culture
Stanley Tucci travels through Trentino Alto Adige, where alpine traditions, Italian ingredients, and layered identities shape every dish.
Some Travel Tips for Your Upcoming Trip to Italy
A frequent traveler to Italy, our Editor-in-Chief offers some simple suggestions on how to make the most of a visit to Il Bel Paese.
New York’s Café Fiorello Sets the Table in Washington, D.C.
The Fireman Hospitality Group brings its iconic Upper West Side restaurant to D.C., blending tradition, comfort, and city energy.
Inside the World of Vincenzo’s Plate
From Sunday lunch in Pescara to pasta lessons for millions, Vincenzo Prosperi shares how family, flavor, and authenticity shaped Vincenzo’s Plate.
Tucci in Italy: Episode One Recap
Episode One takes viewers through Tuscany’s unique food, strong traditions, and deep connection to local pride.
