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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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<div dir="auto">I have a passion for helping others discover the joy of cooking and the power of simple, flavorful meals. As a former competitive tennis player, I bring a unique perspective to the kitchen, blending discipline with creativity. With over a decade of experience as an educator, I love teaching and strive to make cooking approachable, accessible, and fun for everyone. Inspired by my Italian roots, I believe food is love, and every meal is an opportunity to connect. My mission is to inspire confidence in the kitchen and help others create meals that are as meaningful as they are delicious.</div>

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Danielle Simone Arata

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Recipes

How to Make Pasta Broccoli

Alex Palermo is an engineer by trade but a passionate cook at heart. Growing up in Toronto, Alex was deeply connected to his Italian heritage, thanks to his family from Calabria. While his mom was at work, his Nonna took care of him. He remembers afternoons spent in her kitchen, learning to shape pasta and make pastries. Although he didn&#8217;t attend culinary school, the knowledge he gained from his Nonna has always felt like everything he needed, now coming out in his dishes.
Revisiting these recipes allows Alex to relive cherished memories and honor the time spent with his Nonna. Through his journey, he hopes to make his mark on his dishes by adding his own spin and creativity, sharing his favorite recipes and new creations. Alex is always excited to share his creations with the world, and you can see his content on Instagram <a href="https://www.instagram.com/aldentedreams/">@aldentedreams</a>.

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Alex Palermo

Pear & Gorgonzola Tortelli from Alex Palermo.

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How to Make a Famed Stuffed Pasta from a Florence Restaurant

I am the co-founder and Editor-in-Chief of Appetito magazine. I like Italian food &amp; drink, a lot. I am also an award-winning novelist and a regular contributor to the New York Times. More about my work can be found at <a href="https://andrewcotto.com/">Home &#8211; Andrew Cotto</a>.

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Andrew Cotto

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How to Feed Your Beast with Baked Ziti

John Bersani is a writer, teacher and passionate advocate of Italian food, wine, and culture. A second generation Italian-American with more than 20 years of living in central Tuscany, John is the CEO of <a href="https://www.avventuratrips.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://www.avventuratrips.com/&amp;source=gmail&amp;ust=1737825963529000&amp;usg=AOvVaw1BAX5gW0CNhU5yyN_5plqU">Avventura Trips</a>, a travel company that offers small bespoke tour guides of the area.  20 Amici, 40 Ricette is his debut cookbook.

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John Bersani

Tagliatelle with Fresh Porcini Mushrooms.

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An Expat’s Take on Fresh Porcini in a Tuscan Pasta Classic

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Pasta alla Gricia Is an Often-Overlooked Roman Staple