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Appetito

<p>Sarah Campise Hallier is the Associate Editor at Appetito Magazine. She is also a Board Member of Poggioreale in America Inc, a nonprofit committed to preserving the history and cultural heritage of Western Sicilians and their diaspora. Featured in Italy Magazine, The Local IT, la Repubblica, and We the Italians (any many others), Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience. A California girl at heart, when she’s not crafting stories, she’s chasing down the best food and drink on her travels and sharing them at <a title="https://www.instagram.com/foodiesfromca/" href="https://www.instagram.com/forkboundfoodies/" target="_blank" rel="noreferrer noopener">@forkBOUNDfoodies</a>.  Subscribe to her newsletter <a href="https://www.sarahhallier.com/about-1">here</a>.</p>


Sarah Campise Hallier

Andrea and Camilla Zanin inside Bianco Latte bakery New York

Features

Bianco Latte: A Family’s Pastry Legacy, From Treviso to New York

Tiramisu layered and topped with cocoa on a white plate with the Tiramisu World Cup logo.

Treviso

Bianco Latte: A Family’s Pastry Legacy, From Treviso to New York

Francesco Redi on Why the World Needs a Tiramisù World Cup

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