articles by

Deborah D’Addetta

Deborah D’Addetta, born in Pulia in 1986, lives in Naples. She is part of the Spaghetti Writers collective, for which she writes short stories and is an editor. She reviews books for Critica Letteraria and is a contributor to various newspapers, including Italy Segreta, Mar dei Sargassi, City News – Napoli Today. Her short stories and non-fiction writings have been published in many literary magazines. Maleuforia, published in May 2024, is Deborah’s debut novel. And in spring 2025, she founded her first printed magazine Porchérie, an erotic fanzine.

Our writers come from all different walks of life–from all over the world, from different professional backgrounds, from all ages. We prefer our writers to be based in Italy: some were born and raised here, others moved here on a whim a few years ago. To us, the experience of those who grew up in Italy is just as important as those who have come here, seeing and feeling our culture through fresh eyes.

We like to publish evocative writers no matter their editorial experience. Whether a full-time journalist or someone who writes just for fun, our contributors are united by a passion for exploring the hidden corners of Italian culture and uncovering the stories that are often overlooked by mainstream media. As you read through our site, you’ll find that the voice of each and every writer shines through their work. Some articles may seem like they’ve been written by a non-native English speaker: that’s probably because they are. Just as we celebrate the beautiful, little things of Italian life, we embrace the small quirks that make each writer unique. And so the voice of Italy Segreta is exactly this: the tune, pitch and chords of each and every contributor, harmonizing to create a magazine that shows how Italy really feels.

Puglia: Homeland Nostalgia

Mar 22

Being Neapolitan At Christmas: Naples Food Guide

Dec 21

Curses: They’re Not a Real Thing, But I Believe in Them

Dec 21

The Mythology of Wine: Why, Where, When

Neapolitan Street Food

Aug 21

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