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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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Richard is the co-founder, managing editor and publisher of Appetito. He is also co-author of the book series Preserved, former U.S. editor of La Cucina Italiana, and former editor-in-chief of the website Food Republic and the magazines Manhattan, Miami, and Complex.

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Richard Martin

Anthony Mangieri

News

Una Pizza Napoletana by Anthony Mangieri Named World’s Best Pizzeria

Paola Marocchi is a NYC-based pastry chef who has worked for some of the world&#8217;s most acclaimed chefs and restaurant groups. Her passion for Italian food was ignited from early childhood, growing up in an Argentinian household of Italian background that valued all things homemade and food as the main guest in any celebration. In her free time, she travels all over Italy mingling with locals and sharing in the culture, food, language and love for all things Italian.
Follow Paola on <a href="https://www.instagram.com/paola_marocchi_/">Instagram.</a>

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Paola Marocchi

The opulent, crowded interior of Gran Caffè Gambrinus in Naples.

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Features

Gran Caffè Gambrinus in Naples is Indeed Grand

Alia Akkam is a writer who covers drink, design, travel, and food. She is the author of Behind the Bar: Gin and Behind the Bar: 50 Cocktails from the World’s Most Iconic Hotels (Hardie Grant UK) and her work has appeared in SevenFifty Daily/Beverage Media, Architecturaldigest.com, Hospitality Design and ICON. She is based in Budapest, Hungary.

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Una Pizza Napoletana by Anthony Mangieri Named World’s Best Pizzeria

Gran Caffè Gambrinus in Naples is Indeed Grand

Bona Furtuna

A Tea in the Desert Cocktail