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About Us

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Appetito

Bona Furtuna

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A New Orleans native with a deeply-rooted Sicilian background, Jan spent much of her childhood in her grandparent’s Italian restaurant, Busalacchi’s. She was influenced by hands-on cooking experiences with both of her grandmothers. Jan has written for Louisiana Cookin’ magazine. Today she focuses on south Louisiana Italian cooking and sharing her family traditions through food and lifestyle. Jan specializes in preparing Italian food with a Cajun flair.

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Jan Busalacchi

The exterior of Angelo Bracato's in New Orleans. Photo by Adrienne Battistella.

Features

Historic Angelo Brocato of New Orleans Sparks Childhood Memories

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>.

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Sarah Campise Hallier

A black table at 10_11 Bar set with espresso, silver coffee pot, and five designer cakes inspired by Ferragamo shoes, with red flowers in a gold vase.

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News

Ferragamo-Inspired Desserts Arrive in Milan

Manuela Donatone was born in Rome (Italy) to a family originating from Trivento, a small village in the southern region of Molise. After 
graduating from the University of Gastronomic Sciences in northern Italy, she pursued a master&#8217;s degree in Hospitality Management at Luiss Business School in Rome.
With over ten years of experience in the food industry across various countries and roles, her journey has seen her work as a personal chef in 
Dubai, organize Farmers Markets in Cape Town, apprentice as a Food Stylist in Mexico City. Currently based in San Antonio, Texas, she works as a freelance food stylist while sharing her love for food history on her Instagram page <a href="https://www.instagram.com/italianfoodtherapy/">italianfoodtherapy</a>
Make sure to stop by her page to learn about lesser-known Italian recipes and intriguing food tales.

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Manuela Donatone

Ceppelliate are pastries from the Italian region of Molise.

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Recipes

Ceppelliate is a Pastry from Molise, a Region of Italy that “Doesn’t Exist”