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Appetito

Matthew Scialabba and Melissa Pellegrino are husband-and-wife chef-owners of the Italian restaurant Bufalina in Guilford, CT. They are well-versed in all things Italian, having visited all twenty-one regions of the country. They are the authors of two cookbooks, The Italian Farmers’ Table and The Southern Italian Farmers’ Table.

Matthew Scialabba and Melissa Pellegrino, chef owners of Bufalina, with their cookbook Lido.

Matthew Scialabba and Melissa Pellegrino

Casarecce with Pesto and Crispy Calamari from Lido

Recipes

Author of Pasta &amp; Magic Cookbooks.

Photographer and cookbook author Mark Gowen.

Mark Gowen

Filini in wild garlic pesto with samphire, a vivid spring pasta from Pasta & Magic author Mark Gowen.

Spring Filini with Wild Garlic Pesto and Samphire

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>

Morgan Hines

Barilla creamy tomato pesto with spaghetti and bread

News

Barilla Expands Line of Pesto Sauces for Fall

Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports.
After moving to the US to attend NYU, Viola started Buitoni &amp; Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate.
Viola <a href="https://www.violasitaly.com/class-calendar">teaches Italian cooking</a> remotely at Milk Street, and in person at 18Reasons + The Civic Kitchen in San Francisco. She leads immersive <a href="https://www.violasitaly.com/le-marche-culinary-tour">food tours</a> in off-the-beaten-path Italy. She has contributed to <a href="https://www.violasitaly.com/cucina-italiana">La Cucina Italiana US</a> and to<a href="https://www.violasitaly.com/italy-segreta"> Italy Segreta</a>.
In 2020 the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food.
She lives in SF’s Mission District with her husband, son, and tiny dog.
Viola’s opera prima, <a href="https://www.violasitaly.com/italy-by-ingredient">Italy by Ingredient &#8211; Artisanal Foods/Modern Recipes</a> is available for <a href="https://omnivorebooks.myshopify.com/products/pre-order-italian-viola-buitoni-italy-by-ingredient-artisanal-foods-modern-recipes-signed-expected-sept-12-2023?_pos=1&amp;_sid=990dc1039&amp;_ss=r">pre-order</a> and will be released by Rizzoli on September 12, 2023.

pesto

Casarecce with Pesto and Crispy Calamari from Lido

Spring Filini with Wild Garlic Pesto and Samphire

Barilla Expands Line of Pesto Sauces for Fall

My Mother’s Posthumous Pesto Recipe

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