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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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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).

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Cathy Coluccio Fazzolari

Features

Cathy Coluccio Fazzolari Writes About Her New Cookbook

Joe Yonan is the two-time James Beard Foundation Award-winning food and dining editor of The Washington Post. He is the author of Mastering the Art of Plant-Based Cooking (released September 3, 2024), a first-of-its-kind compendium of approachable, plant-based recipes and wisdom from across the globe; Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more; Eat Your Vegetables; and Serve Yourself. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington to edit the Post&#8217;s food section. He writes the Post&#8217;s “Weeknight Vegetarian” column, and for five years wrote the “Cooking for One” column, both of which have won honors from the Association of Food Journalists.

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Joe Yonan

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WaPo Dining Editor Joe Yonan Writes about His New Book

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Recipes

Tortellini in Charred Onion & Carrot Brodo

Morgan Hines is a New York City-based contributor for Appetito. She loves learning about and experiencing Italian cuisine and culture. Morgan is a full time reporter at PhocusWire and also contributes to Hotels Above Par, Women&#8217;s Wear Daily, Footwear News, etc. She was previously a full time reporter at USA TODAY and holds degrees from Columbia University and Georgetown University. Follow her on <a href="https://www.instagram.com/morganemhines/">Instagram</a> and <a href="https://www.tiktok.com/@morganemhines?lang=en">TikTok</a> at <a>@MorganEmHines. </a>

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Morgan Hines

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Furikake Bucatini with Spicy Garlic Chili Crisp

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.

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Viola Buitoni

Viola Buitoni Just Wrote the Book on Italian Artisanal Ingredients

Italian recipes