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News, stories, and recipes for anyone who loves Italian food, wine, spirits, and travel

Appetito

Bona Furtuna

Marina &amp; Miles Ashford lived in Italy for years and write from that kitchen. Their novel, <a href="https://www.amazon.com/Sunlit-Paths-Amalfi-Coast-Written-ebook/dp/B0FXVSNTGS">Sunlit Paths to the Amalfi Coast</a>, is built from what they cooked and walked there.

Marina & Miles Ashford

Recipes

How to Make Pasta al Limone Like They Do on the Amalfi Coast

Priya Lakshminarayan is the founder of Cookilicious, a vegetarian and vegan food platform where she shares Indian recipes, globally inspired creations, and modern interpretations of traditional dishes. A recipe developer, food photographer, and cookbook author, Priya is passionate about making Indian cuisine approachable and relevant to today&#8217;s home cook. She is the author of The Essential Vegan Indian Cookbook and recently appeared on Food Network&#8217;s 100 Cooks, where she won the Sunday Breakfast Challenge. Based in Orlando, Florida, Priya also hosts culinary workshops and supper clubs, bringing her love of food and hospitality beyond the digital space.

Priya Lakshminarayan

Spaghetti with Curry Leaves Aglio e Olio.

Indian Italian Fusion: How to Make Curry Leaves Aglio e Olio

Lowcountry Bella (Mandi Casey) is Italian by birth and Southern by choice. Moving to eastern North Carolina as a young girl, she was exposed to a whole new type of cuisine like BBQ and hush puppies. As an adult, she embraces both cultures so you never know what she may be cooking up in her kitchen! Currently she lives in both Pawleys Island, South Carolina and Fort Mill, South Carolina.
Her family continues to grow, and that makes her happy because there are more people to feed and love. What&#8217;s better than that?
In addition to creating, cooking and sharing great recipes, she loves to research the history of food origins. Understanding the flavors and ingredients helps her creativity, but more-so, appreciate the meal with even more passion.
Mandi loves to be a guest of events, signing books and donating a portion of her net proceeds to local charities. Her second cookbook, Mangia Y&#8217;all &#8211; Make Everyday Delicious, was released in July 2025.
Please follow her on her website <a href="http://www.lowcountrybella.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=http://www.lowcountrybella.com&amp;source=gmail&amp;ust=1705416623316000&amp;usg=AOvVaw2qLX1Ag56lHqdrjNXYhkQG">www.lowcountrybella.com </a>or on social media: @lowcountrybella on both Instagram and Facebook.
Mangia Y’all!

Mandi Casey of Low Country Bella on a foam green Vespa in a floral skirt.

Lowcountry Bella

Lowcountry Bella rolls semolina pasta dough into a long rope on a floured wooden board.

Pasta School with Lowcountry Bella: The Other Side of Fresh Pasta

<a title="https://francescazani.com/about#:~:text=Francesca%20Zani%20is%20the%20Assistant,%2C%20food%20news%2C%20and%20more." href="https://francescazani.com/about#:~:text=Francesca%20Zani%20is%20the%20Assistant,%2C%20food%20news%2C%20and%20more." target="_blank" rel="noreferrer noopener">Francesca Zani</a> is a Food Editor at Delish, where she develops and writes recipes and features, produces, directs, and styles multi-platform videos, and hosts on-camera recipe and educational content. She also curates European-inspired food, lifestyle, and adventure content and writes a newsletter on <a title="https://francescazani.substack.com/" href="https://francescazani.substack.com/" target="_blank" rel="noreferrer noopener">Substack</a>. She previously launched <a title="https://francescazani.com/buy-it/" href="https://francescazani.com/buy-it/" target="_blank" rel="noreferrer noopener">Ciao Boxes</a>, a curated Italian-inspired food box, through her<a title="https://francescazani.com/" href="https://francescazani.com/" target="_blank" rel="noreferrer noopener"> </a><a title="https://francescazani.com/" href="https://francescazani.com/" target="_blank" rel="noreferrer noopener">website</a> and brand CIAO FRANKI LLC.
Francesca began her career as a bakery clerk at an Italian bakery, which led to pastry baking and decorating. She had a brief stint as a line cook at Castle Hill Inn and other Hudson Valley restaurants before joining Powerhouse Productions, where she worked her way up from Associate Culinary Producer to Culinary Producer. Over nearly four years, she produced award-winning lifestyle and food TV, working with talent like Patti LaBelle, JJ Johnson, Marcus Samuelsson, Kwame Onwuachi, and Jernard Wells. She was a producer on the James Beard-nominated series EatUp! New York, and led food styling for Wells’ cookbook Southern Inspired. 
Francesca is a CIA graduate with degrees in Culinary Arts and Applied Food Studies, with a concentration in Italian cuisine.

Francesca Zani

Bowl of rigatonini pasta with andouille sausage, Lacinato kale, cannellini beans, ricotta and grated Pecorino Romano.

Rigatonini with Andouille Sausage, Lacinato Kale and Cannellini Beans

Bowl of ricotta gnocchi tossed in creamy Amalfi Sauce with lemon zest and fresh parsley.

Amalfi Sauce: The Lemon Ricotta Pasta You’ll Make All Summer

Ankish Shetty is the Corporate Executive Chef at Restaurant Associates (Compass Group), where he oversees the culinary program for one of Wall Street&#8217;s most prominent financial institutions in New York City. Mumbai-born and Michelin-trained, he cut his professional teeth at Rasoi by Vineet — the Michelin-starred Indian restaurant at Mandarin Oriental in Geneva — and at the Kempinski Grand Hotel Des Bains in St. Moritz. His cooking sits at the intersection of classical Indian technique and European precision, a perspective he has explored through his fusion concept, Fusion Chef, which has built a following around the idea that Indian and Italian culinary traditions share more than food media ever acknowledges. He works and cooks in New York.

Ankish Shetty

Spaghetti al Makhani by Chef Ankish Shetty.

How to Make Spaghetti al Makhani

(Sardinian Gnocchi with Sweet Sausage Ragu)

How to Make a Signature Pasta Dish of Sardinia

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.

Joanna Moeller

Rigatoni amatriciana with crispy guanciale and pecorino romano in a white bowl.

Amatriciana at Roscioli: A Classic Roman Recipe

Part reporter, part pasta enthusiast, and always in search of a good story, the Appetito Editors bring readers the latest happenings in food, travel and Italian culture.

Appetito Editors

Rigatoni Amatriciana paired with Roero DOCG red wine at dinner, part of Sip and Savor: Pairing European Wines and Deli Meats Campaign Co-funded by the European Union.

Rigatoni Amatriciana with a Red from Roero Is a Pairing to Sip and Savor

St. Joseph's Day Pasta at Brooklyn Roots.

pasta recipe