Name: u0022RixWayu0022 Aperitivou003cbru003e
Prep time: 1 min
Total time: 1 min
Ingredients: 1 cocktail glass of ice; 1 part Sweet Vermouth; 1 part Grapefruit Juice; 1 part Prosecco; 1 slice orange

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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>.

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Andrew Cotto

A "Super" charcuterie board and a sparkling rose from Il Borro.

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Recipes

Bad Ass Bolognese and a Super Charcuterie Board for the Big Game

Morgan Hines is a New York City-based contributor for Appetito. She loves learning about and experiencing Italian cuisine and culture. Morgan is a full time reporter at PhocusWire and also contributes to Hotels Above Par, Women&#8217;s Wear Daily, Footwear News, etc. She was previously a full time reporter at USA TODAY and holds degrees from Columbia University and Georgetown University. Follow her on <a href="https://www.instagram.com/morganemhines/">Instagram</a> and <a href="https://www.tiktok.com/@morganemhines?lang=en">TikTok</a> at <a>@MorganEmHines. </a>

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Morgan Hines

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Nogroni from Fluère Offers NA Negroni Bliss

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/">@spaghettiroots_nyc </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.

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Joanna Moeller

Fresh Ricotta Hearts with Raspberry–Rose Compote & Salty Pistachios.

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V-Day Treat: Ricotta Hearts with Raspberry–Rose Compote & Pistachios

Fresh Buffalo Mozzarella with Honey Bomb Tomato Confit & Basil Oil

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For Your Honey: Buffalo Mozzarella with Honey Bomb Tomato Confit & Basil Oil

Lowcountry Bella (Mandi Casey) is Italian by birth and Southern by choice. Moving to eastern North Carolina as a young girl, she was exposed to a whole new type of cuisine like BBQ and hush puppies. As an adult, she embraces both cultures so you never know what she may be cooking up in her kitchen! Currently she lives in both Pawleys Island, South Carolina and Fort Mill, South Carolina.
Her family continues to grow, and that makes her happy because there are more people to feed and love. What&#8217;s better than that?
In addition to creating, cooking and sharing great recipes, she loves to research the history of food origins. Understanding the flavors and ingredients helps her creativity, but more-so, appreciate the meal with even more passion.
Mandi loves to be a guest of events, signing books and donating a portion of her net proceeds to local charities. Her second cookbook, Mangia Y&#8217;all &#8211; Make Everyday Delicious, is scheduled to be released on July 19, 2025.
Please follow her on her website <a href="http://www.lowcountrybella.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=http://www.lowcountrybella.com&amp;source=gmail&amp;ust=1705416623316000&amp;usg=AOvVaw2qLX1Ag56lHqdrjNXYhkQG">www.lowcountrybella.com </a>or on social media: @lowcountrybella on both Instagram and Facebook.
Mangia Y’all!

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Lowcountry Bella

Square slices of sourdough discard focaccia stacked on a wooden serving stand.

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Easy Sourdough Discard Focaccia

Lambrusco Punch made with chilled Riunite Lambrusco, pomegranate juice, citrus, and frozen fruit cubes brings a festive Italian twist to Super Bowl Sunday entertaining.

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Elevate your Super Bowl Sunday Spread with Lambrusco Punch

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Appetito Editors

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The official donation of 2,000 pizzas at the "Pizza for a Smile" celebration at the Italian American Museum in New York City. Pictured, from left to right: Nyah Estevez, No Kid Hungry; entertainer Sal "The Voice" Valentinetti; Sebastion Lamonarca; Luciano Lamonarca; Ciro Iovine , Song' E Napule; TV anchor Rob Astorino.

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Samuel Ghelli is an Italian scholar and educator based in New York. He teaches and directs the Italian and Food Studies programs at York College, CUNY.

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Samuel Ghelli

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L’Appetito Vien Mangiando: Why Appetite Comes With Eating

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RixWay

Dutch oven filled with Italian sausage soup with escarole, potatoes, and cannellini beans

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