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

Appetito

Bona Furtuna

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.
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Paola Marocchi

Pavlova with Pistachio Chantilly and Frutti di Bosco plated on a round white plate

pavlova

How to Make Pavlova with Pistachio Chantilly and Frutti di Bosco