Name: Tonic Spritz
Prep time: 1 min
Total time: 1 min
Ingredients: 1 part Cocchi Italian Vermouth; 1 part Tonic water; 1 part Prosecco; 1 orange slice

Appetito's Riccardo Massetti shares his regular aperitivo expertise with this spritz that cuts the robust Cocchi with tonic and Prosecco.

Add a “Tonic” Boom to Your Next Spritz

core/paragraph

postId

wpzoom-recipe-card/recipe-block-from-posts

<p>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>.</p>


Andrew Cotto

Recipes

Memory not Maxxing when Making a Nonna Recipe

<p>Michele Sessa is an Italian American home chef raised in upstate NY with a flair for creating new recipes. When she was young, her great grandmother would watch her while her parents worked. She only spoke Italian, and they communicated through the magic of cooking. The duo would bake, garden and even take care of the chickens, which developed Michele’s passion for making people happy through her food. All the women in her family fostered the importance of family, faith and healthy food.</p>
<p>Working in the apparel business for over 25 years in NYC and traveling the world for developing fashion lines, her love of different cuisines grew. Of course, Italian food is near and dear to her heart, but she now develops Greek, Asian, Latin and Mexican recipes for her family and for parties.</p>
<p>Now living in Florida with her husband and extended family, she even teaches her friends her innovative takes on Italian classic dishes. Everyone wants and invitation to her Italian Sunday feasts she makes for 8-14 family members, and everyone gets to pick their favorite dinner for their birthday celebration. Her Mother Louise has finally left NY and is living nearby, and they love cooking and baking together, especially for the traditional holiday meals. She learned everything about being a gracious hostess from her mom, and they even catered a large wedding for 65 guests in their backyard when her cousins came to America from Italy to get married!</p>
<p>Michele’s love for her heritage and family continues to drive her knack for entertaining, decorating and cooking. Instagram is another place where she shares her recipes, and she has a great following for her handle <a href="https://www.instagram.com/michele7533/"><u>@michele7533</u></a>. Make sure to stop by her page for inspiration and her authentic stories through her eyes and her food! Casa Michele’s kitchen is a special place that you can visit through her page!</p>


Michele Sessa

Whole fig olive oil cake with fresh figs and sliced almonds baked into the top

Mondays with Michele: Fig, Olive Oil and Honey Cake

<div class="my-[1px]">
<div class="py-[3px] whitespace-pre-wrap u-break-words">Mario Traina is a Sicilian chef, gastronome, and educator based in Catania. A graduate and ambassador of the University of Gastronomic Sciences in Pollenzo (founded by Slow Food&#8217;s Carlo Petrini), he is the founder of the Comunità Educativa Gastronomica Etnea, Sicily&#8217;s first educational gastronomic community. He works as a private chef across the island, cooking for travelers with a zero-waste philosophy rooted in local ingredients and Sicilian tradition.</div>
</div>
<div class="my-[1px]">
<div class="py-[3px] whitespace-pre-wrap u-break-words">Website: <a title="https://chefmariotraina.com" href="https://chefmariotraina.com/">chefmariotraina.com</a> | Instagram: @chefmariotraina</div>
</div>


Chef Mario Traina in the kitchen with an apron on.

Chef Mario Traina

A man cutting watermelon beside a truck filled with watermelons in Sicily.

Features

Gelo di Mellone and a Family’s Sicilian Summers

<p>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.</p>


Daniel Mancini

Classic Neapolitan ragù with slow-cooked meat and tomato sauce

Classic Neapolitan Grandma-Style Ragù 

Sicilian watermelon pudding topped with pistachios, chocolate and jasmine flowers.

Gelo di Mellone: A Sicilian Family Recipe Remembered

<p>Hello. My name is Joanna Moeller, and I am a passionate home cook residing in downtown Manhattan for 20+ years. I started my Instagram cooking page <a href="https://www.instagram.com/spaghettiroots_nyc/"><u>@spaghettiroots_nyc </u></a>in April, 2023, as a way to showcase my cooking, as I initially intended for it to be more of an inspirational cooking page featuring my &#8220;No recipe, recipes.&#8221; It has truly been a wonderfully creative outlet for me.</p>


Joanna Moeller

Chicken Meatball Scarpariello with Italian sausage, cherry peppers and fresh basil.

How to Make Chicken Meatball Scarpariello 

About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

News, stories, and recipes for anyone who loves Italian food, wine, spirits, and travel

Appetito

<div>Monique is a California-based travel and lifestyle writer dedicated to sharing unique experiences and diverse perspectives with a discerning audience. She holds a B.A. in Media Studies from the University of California, Berkeley, and has built a foundation in public relations, journalism, and event planning, working with high-profile hospitality clients and journalists alike. Her writing has appeared in <a title="https://www.goworldtravel.com/tag/monique-evdokiou/" href="https://www.goworldtravel.com/tag/monique-evdokiou/" target="_blank" rel="noopener">Go World Travel</a><i>, </i><a title="https://www.businessinsider.com/laid-off-first-post-college-job-cold-emailing-helped-2026-6" href="https://www.businessinsider.com/laid-off-first-post-college-job-cold-emailing-helped-2026-6">Business Insider</a><i>, </i>and <a title="https://www.dailycal.org/users/profile/monique%20evdokiou/" href="https://www.dailycal.org/users/profile/monique%20evdokiou/" target="_blank" rel="noopener"><em>The Daily Californian</em>,</a> and she has written podcast scripts for <a title="https://podcasts.apple.com/us/podcast/mostar-bosnia-and-herzogovina-and-that-bridge/id1612514250?i=1000760332857" href="https://podcasts.apple.com/us/podcast/mostar-bosnia-and-herzogovina-and-that-bridge/id1612514250?i=1000760332857" target="_blank" rel="noopener">GoNomad</a>.</div>


Monique Evdokiou

Orvieto’s caves offer a glimpse beneath the hilltop town. Photo: Asurnipal/Wikimedia Commons

Travel

Fresh Pasta in a Centuries-Old Cave in Umbria

<p><span style="font-weight: 400">Erica D’Arcangelo is an author and creator specializing in Italian and Italian American food culture. Steeped in the vibrant traditions of her family’s business, </span><a href="https://www.instagram.com/darcspizza"><span style="font-weight: 400">D’Arc’s Pizza</span></a><span style="font-weight: 400"> (est. 1960), she writes about her culinary travels and heritage across fiction and non-fiction. She is the author of the Amazon #1 best-seller &#8220;</span><a href="https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993/"><span style="font-weight: 400">A Story About Pizza</span></a><span style="font-weight: 400">,&#8221; the </span><a href="https://www.amazon.com/stores/Erica-DArcangelo/author/B0D8K62R5B?ccs_id=83ad4e56-afc0-4611-8147-ec7d7f32d3f6"><span style="font-weight: 400">Pietro’s Pizza</span><span style="font-weight: 400"> children&#8217;s series</span></a><span style="font-weight: 400">, and the host of </span><a href="https://www.youtube.com/@AStoryAboutPizza"><i><span style="font-weight: 400">The Pizza Story Podcast</span></i></a><span style="font-weight: 400">, where she interviews cultural icons and master pizzaiolos. Her next book, &#8220;</span><span style="font-weight: 400">My Big Loud Italian Christmas</span><span style="font-weight: 400">,&#8221; releases in Fall 2026.</span></p>


Author Erica D'Arcangelo staring at the camera in black and white

Erica D’Arcangelo

A pizza that reflects the writer’s passion for sourdough and fresh ingredients.

The Flame, the Field and the Sourdough: A New Wave of Pizza

The entrance to Hotel Bellevue Syrene in Sorrento.

Reviews

Hotel Bellevue Syrene in Sorrento Is Sublime Luxury

The ripened tomatoes of Campania being cleaned during processing.

The Greatest Tomatoes Really Do Come from Europe

Riccardo Massetti

post

<div>Carola Frediani is from Sarzana (a small town in the province of La Spezia) in Italy. She is currently working on her masters in travel journalism with STJ. She is passionate about travel, storytelling, and photography.  In the past six years, Carola has traveled and lived in the United Kingdom, China, Australia, and Spain. She loves exploring new places and learning new cultures, and is also a qualified yoga teacher.</div>
<div></div>
<div>LinkedIn: <a href="https://www.linkedin.com/in/carola-frediani/">carola-frediani</a></div>
<div>Instagram: <a href="https://www.instagram.com/carolafrediani/">@carolafrediani</a></div>


Carola Frediani

Ligurian testaroli with basil pesto and grated Parmigiano-Reggiano on a white plate.

Add a “Tonic” Boom to Your Next Spritz

Tonic Spritz

Ingredients

Directions

Recipe Video

Did you make this recipe?

Like this recipe?

Follow us on Facebook!

Tagged:

Stay in touch

More Stories