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About Us

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Appetito

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Sea Salt and Herb Blend on WB

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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

Spaghetti Alla Checca – Ristorante Per L’Ora

Recipes

Spaghetti Alla Checcha From Ristorante Per L’Ora

SPAGHETTI CARBONARA 1

Guides

Where to Order Gluten-Free Pasta in New York City

Flavia Diamante is the recipe developer and host of the acclaimed PIATTO™ cooking network, a culinary platform with over 20 million views on its popular YouTube channels. Born and raised in Italy, Flavia grew up immersed in the rich traditions of Italian cuisine. With a PhD in Medical Biotechnology, she combines scientific precision with her deep cultural heritage to develop recipes that are both authentic and approachable. As the host of PIATTO, Flavia shares her expertise with a global audience, helping home cooks master the art of traditional Italian cooking. Her latest cookbook is Pasta Affair: 50 Authentic Italian Recipes from Italy.

Italian cookbook author and culinary personality Flavia Diamonte. Photo by Julia DePascali.

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Flavia Diamante

Features

Italian Culinary Star Flavia Diamante Explains Her Cookbook, Pasta Affair

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News

Barilla Releases Limited Edition Snowfall Pasta for the Holidays

Daniela&#8217;s culinary career path is quite an unconventional one. This once upon a time jewellery designer for over two decades in Toronto, uprooted her city life to that of a slower one in a charming historic town. It was there that her lifelong passion for cooking and sharing conviviality through food quickly became her second act and career. What started as an Italian girl in her new town and casa, preparing daily dishes for the local construction crew working outside her apartment kitchen window, became the community demand for her culinary skills as a Private Chef.
Within three short years, tenaciously doing what she truly loves, Daniela has been a celebrated entrepreneur sharing her experience about starting over at 45, creating a successful career that&#8217;s gained recognition for her deep passion for preserving and sharing the culinary traditions of regional Italy, while promoting culture heritage and cuisine through global publication features, brand partnerships much like her ambassadorship with Rustichella D&#8217;Abruzzo, collaborations with culinary consortiums throughout Italy, guest teaching at various Culinary Academies, and Guest Chef opportunities in Dubai.
Born into a family where food was the cornerstone of life, Daniela spent her early years learning the art of Italian cooking from her mother and grandmother. These formative experiences instilled in her a respect for tradition and a love for the simple, yet profound flavors of her homeland.
Over the years, Daniela has traveled extensively, bringing the flavors of regional rural Italy to her home trattoria where guests indulge in an authentic Italian culinary experience. She is known for sharing dishes that tell stories, and her philosophy is rooted in the belief that food is a powerful connector, bridging the gap between cultures, generations, and traditions, all while enriching our lives with much-needed moments to slow down and savour time at the table with loved ones.
Follow Daniela on <a href="https://www.instagram.com/danielasfara/">Instagram.</a>

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Daniela Sfara

Paccherini with Creamy Squash & Gorgonzola Sauce.

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An Ode to an Artisanal Pasta Maker and a Squash Pasta Recipe

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Farfalle With Salmon and Fennel

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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How to Make Fresh “Egg” Pasta (Without Eggs)

Richard is the co-founder 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

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Pasta-Focused Otto & Pepe is Now Open in Miami’s Wynwood

Appetito Editors

Cacio e pepe with bread and a glass of white wine

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Classic Roman Pasta Dishes You Need to Try

Hello. My name is Joanna Moeller, and I am a passionate home cook residing in downtown Manhattan for 20+ years. I started my Instagram cooking page <a href="https://www.instagram.com/spaghettiroots_nyc/">@spaghettiroots_nyc </a>in April, 2023, as a way to showcase my cooking, as I initially intended for it to be more of an inspirational cooking page featuring my &#8220;No recipe, recipes.&#8221; It has truly been a wonderfully creative outlet for me.

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