L'Appetito (The Appetite)
Valentina SolfriniA deeper look at Italian, Mediterranean, Southern french cooking & the places surrounding it, method over recipes, with some feelings as extra seasoning.
| Platform |  | Pricing | Freemium |
|---|---|---|---|
| Publishes | Weekly | Issues | 34 |
| Subscribers | Read | lappetito.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
How to Make Potato Gnocchi
Thank you all for tuning in in this first live video! I loved seeing you all!
Stop Using Cr**py Passata: A Full Guide to Buying Tomato Preserves
> […]Another opinionated Italian cook once wrote that no Italian EVER adds sugar to a tomato sauce. Well, though it’s true, I’m not Italian I add sugar routinely - because my home-grown American tomatoes (even Italian varieties), are not as...
Marrying France and Italy: 'Poires au Vin' or 'Pere al Vino' with Mascarpone Cream
I saw this dessert on a menu displayed outside a restaurant on a recent trip at Saint-Cirq-Lapopie (read about it here). On the menus of several other restaurants in the village, these pears were declared as made with vin de Cahors, which a...
The Day I Packed my Stuff and Drove to the Most Beautiful Village of France
NOTE: For 2025, I am organizing some short culinary getaways in places as beautiful as this one. To be kept in the loop, sign up to my mailing list specificallt for workshops here (no spam!) to know when the retreats go live and get early-b...
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Authors
The writers behind this newsletter.
Somewhere between a cook and a photographer, somewhere between Italy and Occitania (Southern France).
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