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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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Giulia Scarpaleggia is a Tuscan food writer and cookbook author. She teaches cooking classes in her Studio in the Sienese countryside where she lives with her husband Tommaso Galli who works with her as a video/photographer.
She has written about Italian regional cuisine and Tuscan cuisine for Food52, The Simple Things, Great Italian Chefs, What women Cook, BBC Good Food, Corriere della Sera, and Bake from Scratch magazine.
Giulia defines herself proudly as a home cook, and this is also the approach she has when teaching cooking classes: “I share simple, reliable Italian recipes, made with affordable ingredients, something that my international guests can then easily reproduce at home without too much fuss.”
Giulia&#8217;s sixth cookbook, Cucina Povera, was published in April 2023 by Artisan Books.
Follow Giulia on Instagram as <a href="https://www.instagram.com/julskitchen/">@julskitchen</a>, on her blog <a href="https://en.julskitchen.com/">julskitchen.com</a> and on her newsletter <a href="https://julskitchen.substack.com/">LettersFromTuscany</a>.

AUTHOR PHOTO. Giulia Scapaleggia_Tommaso Galli_for publicity

Giulia Scarpaleggia

p.34 Orecchiette with Broccoli Rabe. CUCINA POVERA by Giulia Scarppalegia

Recipes

Orecchiette with Broccoli Rabe

Appetito Editors

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Features

Celebrating National Cookbook Month with the Books of Appetito Authors

A professional chef and Italian cooking instructor for over 20 years, Deborah Dal Fovo has a passion for Italy. As a young woman in search of a more meaningful life, she left her home in the U.S. and moved to Northern Italy to rediscover family roots in the Dolomites. After living in Milan and Tuscany for 20 years and cultivating a wealth of culinary knowledge and skills, Deborah now divides her life between Italy and California, where she shares her mastery of Italian cuisine and lifestyle.
Chef Deborah has cooked for royalty, rock stars, tech moguls, and political leaders, and plenty of regular folk celebrating a love of the good life. She teaches Italian cooking online and in person at schools and venues around the world, including the Culinary Institute of America in Napa, Eataly Silicon Valley, and Italian Cultural Institutes.
Dubbed the Italian Martha Stewart by her clients, Deborah shares the beautiful Italian lifestyle ‘la bella vita’ through her brand of cooking and entertaining. You can find Deborah in the kitchen cooking up Italian feasts, teaching in person and online cooking classes, creating recipes and cooking videos for students and followers, and hosting week-long food and wine tours in the Dolomites for travelers wanting to get an insider taste of Italy. Deborah is sharing the passion for food and cooking that defines the Italian way of life!
For more on Deborah, please visit her site <a title="http://www.deborahdalfovo.com/" href="http://www.deborahdalfovo.com/">www.deborahdalfovo.com</a> and her La Bella Vita blog: <a title="http://www.theartofitalianliving.com/" href="http://www.theartofitalianliving.com/">www.theartofitalianliving.com</a>.

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Deborah Dal Fovo

Pork tenderloin with figs and Balsamic sauce.

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Pork Tenderloin with Figs and Balsamic Sauce

Mortadella Chicken Meatballs

By training, Chiara Montalto Giannini is an actress and a writer, but she has been cooking since before she can remember. As an actress and a writer, her solo play, A Brooklyn Love Story &#8211; based on the decade she spent living in Bensonhurst, Brooklyn with her grandfather &#8211; was produced Off Broadway at the Cherry Lane Theatre in New York and at Theatre 68 in Los Angeles, where it was directed by Ronnie Marmo. Currently, she is the Director of the Writers Guild Initiative, a non-profit affiliated with the WGAE that shares the tools of writing and creative expression with different communities. She&#8217;s also a proud member of SAG-AFTRA and the Dramatists Guild. At Appetito, Chiara will share recipes from her childhood and those she has learned through her extensive pursuit of Italian food both here and abroad.

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Chiara Montalto Giannini

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Fun with Zucchini Flowers, Part 1: Fried and Breaded

a plate of Pasta al Limone on a wooden table.

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Pasta al Limone is Perfect for Summer

<a href="https://linktr.ee/maxtucci">Max Tucci</a> is the 3rd Generation Partner &amp; Global Brand Officer for Delmonico’s, New York, an Award-Winning Author, Host, Producer and Philanthropist

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Max Tucci

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The Wonders of a Wedge Salad According to Max Tucci

plate of campanelle pasta with mushroom ragu

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Try This Mushroom Campanelle Pasta from New Orleans’ Osteria Lupo

Culinary artist Danielle Caminiti is a lawyer and recipe developer whose site, <a href="https://www.haveucoveredinthekitchen.com/">Have U Covered in the Kitchen</a>, features dozens of great recipes spanning Italian food to Mediterranean cuisine and beyond.

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