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About Us

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Appetito

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I am the idea behind and the co-founder of Mama Mancini’s. I am also a home cook, an obsessed entrepreneur, traveler, foodie, and I love sharing all of it with anyone who wants to listen. I believe passion fuels ideas and there is no such thing as a bad idea or too much passion. I look at the picture of my grandmother, Anna Mancini, holding me as a baby and think wow if my grandmother only knew that all those countless days of me learning how to cook by her side in Brooklyn would turn into this. After 25 years in the garment industry, I decided in 2007 it was time for a change. My idea: real meatballs made the authentic Italian way and sold in real sauce. To me there was no other way they should be offered, that was my big idea and Mama Mancini’s was born. The rest is history. So, I say this to everyone who has an idea: never give up; don’t listen to the people who say it won’t work. No idea is a bad idea and always chase your dreams. Let’s cook.

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Daniel Mancini

Hearty Tuscan soup with white beans in a rustic bowl

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Recipes

Easy Tuscan Soup with White Beans and Romano Cheese

<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

Chicken broth with spaghetti and Nonna’s soup squares in a patterned bowl.

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How to Make Nonna’s Soup Squares

Cathy Coluccio Fazzolari is co-owner of the legendary D. Coluccio &amp; Sons in Brooklyn, New York. Founded by her late father in the mid-1960s, D. Coluccio &amp; Sons is one of the oldest importers of Italian specialty foods in the United States, with a retail store adjacent to the wholesale location. Cathy grew up in the business. She is fluent in Italian and has a bachelor’s degree in marketing from St. John’s University in Queens, New York. Today, she runs the day-to-day operations of the company, travels to Italy, and attends trade shows to source artisanal food products. She has a passion for food and learned to cook from her mother, who was a native of Calabria, Italy. Cathy has taught cooking classes at the Great Neck Adult Center, New York City College of Technology, and Boston College. Cathy has served on the board of Les Dames d’Escoffier New York as treasurer and is a member of the National Organization of Italian American Women (NOIAW).

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Cathy Coluccio Fazzolari

Chicken Soup with Little Meatballs by Cathy Collucio Fazzolari. Photo by Daniel Paterna.

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A Wintry Chicken Soup with Little Meatballs

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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Italian Lentil Soup is the Best

Fabrizia Lanza is the owner and Executive Director of Anna Tasca Lanza, a cooking school established by her mother Anna in 1987 on her family’s 200-year-old agricultural estate in the heart of Sicily. For 25 years as an art curator, ultimately directing two museums in the north of Italy before returning to her native Sicily where, over the last decade, has transformed her mother’s cooking school into a hub of Sicilian food knowledge and culture. She is the author of The Food of Sicily, Olive: A Global History, Coming Home to Sicily, Tenerumi, and L&#8217;ultimo dei Monsù. In 2012 she produced short documentary Amuri: The Sacred Flavors of Sicily and debuted Amaro, a short film about the bitter flavor in Sicilian food and culture in 2020. Her latest book, The Food Of Sicily, was published in September 2023.
Follow the Anna Tasca Lanza Cooking School on Instagram <a href="https://www.instagram.com/annatascalanza/">@annatascalanza</a>

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Fabrizia Lanza

P.63 Chickpea Soup with Tuma Cheese. THE FOOD OF SICILY by Fabrizia Lanza

Chickpea Soup With Tuma Cheese

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How to Make Ribollita (Tuscan Bread Soup)

Gaetano Arnone has worked in some of New York’s most respected gastronomic destinations, including <a href="https://www.eataly.com/us_en/" target="_blank" rel="noreferrer noopener">Eataly</a>, <a href="https://www.dicksonsfarmstand.com/" target="_blank" rel="noreferrer noopener">Dickson’s</a>, <a href="https://www.salumeriarosinyc.com/" target="_blank" rel="noreferrer noopener">Salumeria Rosi</a>, and several restaurants of the Bastianich group, serving as Chef de Cuisine at <a href="https://www.babbonyc.com/" target="_blank" rel="noreferrer noopener">Babbo Ristorante &amp; Enoteca</a> and Executive Chef at <a href="https://ny.ottopizzeria.com/restaurant/gaetano-arnone/" target="_blank" rel="noreferrer noopener">ŌTTŌ Enoteca &amp; Pizzeria</a>. An alum of master butcher <a href="https://www.instagram.com/dariocecchinimacellaio/">Dario Cecchini</a>, of the famous Tuscan <a href="https://www.dariocecchini.com/en/" target="_blank" rel="noreferrer noopener">Antica Macelleria Cecchini</a>, Gaetano returned to Tuscany during the pandemic with his wife Meigan and their Jack Russell Terrier, Radio, to live at <a href="https://www.instagram.com/villalecorti/">Villa le Corti</a> where he serves as a private dining chef and culinary gardener. Through regular contributions to Appetito, Gaetano will share episodes, insights and recipes from his life as “An American Chef in Tuscany.”

Chef Gaetano "Guy" Arnone standing in a kitchen

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Gaetano Arnone

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The American Chef in Italy

Castelluccio Lentil Soup, From An American Chef In Tuscany

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