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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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Appetito Editors

Elena Spisni is known on social media for her pasta making demonstrations.

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Features

Positive Influencer: Elena Spisni of @bastachesiapasta

Vinny DelGiudice is the creator of <a href="http://alwaysfromscratch.com">Always From Scratch</a>, where he shares approachable, rustic Italian and family-style recipes inspired by tradition and everyday life. With a background in photography and a love for storytelling, Vinny makes cooking feel personal, not performative. Whether he&#8217;s perfecting seafood for weeknight ease or getting sauce on his shirt despite wearing an apron, his content brings heart, humor, and heritage to the kitchen, always with a nod to where it all started: home.

Vinny DelGiudice smiling in his kitchen, wearing a blue shirt and glasses.

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Vinny DelGiudice

Three plates of meatballs prepared using baked, fried, and simmered methods, labeled on a wooden cutting board.

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Baked, Fried, or Simmered Raw: Which Meatball Is Best?

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 stories, she’s chasing down the best food and drink on her travels and sharing them on <a title="https://www.instagram.com/foodiesfromca/" href="https://www.instagram.com/foodiesfromca/" target="_blank" rel="noreferrer noopener">@FoodiesfromCA</a>. Check out some of Sarah&#8217;s stories <a title="https://www.sarahhallier.com/copy-of-health-wellness" href="https://www.sarahhallier.com/copy-of-health-wellness" target="_blank" rel="noreferrer noopener">here</a>.

Italian Influencers

Categories

Positive Influencer: Elena Spisni of @bastachesiapasta

Baked, Fried, or Simmered Raw: Which Meatball Is Best?

Inside the World of Vincenzo’s Plate