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About Us

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Features

Andrew Cotto on the BBC Discussing the UNESCO News

<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>


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Sarah Campise Hallier

Creamy bucatini cacio e pepe topped with pecorino and parsley

Rustic Cacio e Pepe Plate 3

UNESCO Backs Up Nonna on Italian Food

<div><span id="m_-1801881942376264922gmail-docs-internal-guid-a3c49eba-7fff-ee48-926d-9013faec32b2"><i>Graceanne LaCombe is a Louisiana-born food and wine writer who spends her time table-hopping across Italy. </i></span></div>
<div><i>She currently resides in Parma, where she works in external relations for ALMA, The School of Italian Culinary Arts.</i></div>


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Graceanne LaCombe

Chefs Matthew Cable and Devon Sanner of restaurant Zio Peppe in Tuscon, AZ, address the audience in Parma, Italy.

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Postcards From Parma: When Tucson, Arizona Came to Visit

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