Name: Infinito
Prep time: 1 min
Total time: 1 min
Ingredients: Cocktail glass of ice; 1/3 part Dry Vermouth; 1/3 part Red Bitters; 1/3 part Prosecco; 1 Basil leaf

Our Aperitivo Expert, Riccardo Massetti of Cremini’s Aperitivo &amp; Kitchen, shares his original recipe for the &#8220;infinite&#8221; cocktail.

How to Make an “Infinito” for Your Next Aperitivo Hour

core/paragraph

postId

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

<a href="https://linktr.ee/maxtucci">Max Tucci </a>is the 3rd Generation Partner &amp; Global Brand Officer for Delmonico’s, New York, Owner of TUCCI-New York, an Award-Winning Author, TV Personality, Host, Producer &amp; Philanthropist.

Max Tucci

Close-up of a negroni cocktail in a cut-glass tumbler with orange garnish and basil leaf.

Recipes

Table Ten at TUCCI for a Nostalgic Negroni

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>

Morgan Hines

A late winter pour: hazelnut espresso martini made with OYO Barrel Finished Honey Vanilla Bean Vodka.

Cocktails

A Late Winter Dessert Sip: The Hazelnut Espresso Martini

Author of Pasta &amp; Magic Cookbooks.

Photographer and cookbook author Mark Gowen.

Mark Gowen

Filini in wild garlic pesto with samphire, a vivid spring pasta from Pasta & Magic author Mark Gowen.

Spring Filini with Wild Garlic Pesto and Samphire

Vinny DelGiudice is the creator of <a href="http://alwaysfromscratch.com">Always From Scratch</a>, where he shares approachable, rustic Italian and family-style recipes inspired by tradition and everyday life. With a background in photography and a love for storytelling, Vinny makes cooking feel personal, not performative. Whether he&#8217;s perfecting seafood for weeknight ease or getting sauce on his shirt despite wearing an apron, his content brings heart, humor, and heritage to the kitchen, always with a nod to where it all started: home.

Vinny DelGiudice smiling in his kitchen, wearing a blue shirt and glasses.

Vinny DelGiudice

Italian sausage and cannellini bean soup with vegetables in tomato broth

Vinny DelGiudice’s Sausage and White Bean Soup

<div><a href="https://www.instagram.com/matthewcutolo/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/matthewcutolo/&amp;source=gmail&amp;ust=1737732208475000&amp;usg=AOvVaw2W9sxEjPHw8HA5vP3lJrJs">Chef Matthew Cutolo </a>is the Chef at <a href="https://gargiulos.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://gargiulos.com/&amp;source=gmail&amp;ust=1737732208475000&amp;usg=AOvVaw0bAwnlSS05rHhUJPnWJ2yd">Gargiulo’s Restaurant </a>in Coney Island, Brooklyn. As a third-generation Italian-American chef, Chef Cutolo carries on the legacy of Gargiulo’s century-old cannoli recipe and is a passionate advocate for preserving Neapolitan and Sorrentine culinary traditions. Chef Cutolo’s expertise spans a range of classic Italian dishes, including Penne Pasqualina, Zeppole di San Giuseppe, and a unique Pizza Rustica. He is known for maintaining &#8220;Old School&#8221; Italian recipes and traditions, often learned through hands-on experience rather than written instructions.</div>

Chef Matthew Cutolo with his lasagna on the set of Good Day New York.

Matthew Cutolo

Appetito Editors

Olympic-Inspired Ossobuco alla Milanese by Chef Matthew Cutolo

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.
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.
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!
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/">@michele7533</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!

Michele Sessa

A single serving of citrus infused salmon topped with roasted vegetables and fresh basil.

Lent-Friendly Citrus Salmon with Burst Tomatoes

lede_post_card_default

lede_post_card_stacked

lede_post_card_featured_post

lede_post_card_featured_post_3:2

lede_post_card_featured_post_1:1

lede_post_card_featured_posts_hero

lede_post_card_featured_posts_hero_3:2

lede_post_card_featured_posts_hero_1:1

lede_post_card_featured_posts_sidebar

lede_post_card_highlighted_post

lede_post_card_horizontal_a

lede_post_card_horizontal_c

lede_post_card_related_post

lede_post_card_square

lede_article_featured_16x9

lede_article_featured_16x9_full_width

lede_article_featured_3x2

lede_article_featured_3x2_full_width

lede_article_featured_1x1

lede_article_featured_1x1_full_width

lede_article_featured_flexible

lede_article_featured_flexible_full_width

lede_article_content

lede_article_content_wide_width

lede_article_content_full_width

lede_byline_avatar_post_card

lede_byline_avatar_highlight

lede_profile_coral_avatar

lede_logo

lede_logo_banner

lede_logo_footer_banner

lede_logo_simple_header

lede_sponsorship_logo

lede_sponsorship_logo_river_card

lede_sponsorship_homepage_card_logo

lede_sponsorship_homepage_card

lede_leaderboard

About Us

Appetito

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>.

Andrew Cotto

Author Emanuele Pettener reading off the coast in his adopted hometown of Boca Raton, FL.

An Italian in America

How Writer and Professor Emanuele Pettener Eats in America

<div dir="auto">I have a passion for helping others discover the joy of cooking and the power of simple, flavorful meals. As a former competitive tennis player, I bring a unique perspective to the kitchen, blending discipline with creativity. With over a decade of experience as an educator, I love teaching and strive to make cooking approachable, accessible, and fun for everyone. Inspired by my Italian roots, I believe food is love, and every meal is an opportunity to connect. My mission is to inspire confidence in the kitchen and help others create meals that are as meaningful as they are delicious.</div>

Danielle Simone Arata

Pizza oven at Francesco Martucci restaurant in Miami

Features

Caserta Roots, Miami Energy: Stepping Inside Francesco Martucci

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!

Lowcountry Bella

Overhead view of multiple Italian dishes including gnudi with caviar, seafood, greens, cocktails, and focaccia at Costa Charleston.

Costa: A Taste of the Italian Coast in the Heart of Charleston

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>.

Sarah Campise Hallier

Portrait of Chef Gabriel Pascuzzi wearing a navy apron inside his Portland restaurant kitchen.

News

I ♥️ Portland, Says Chef Gabriel Pascuzzi — and He’s Proving It

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.

Samuel Ghelli

Rustic Italian bread on a wooden table with olive oil, wine, and olives.

Bread and Hunger: Italy’s Measure of Good and Bad

Become a subscriber today to get unlimited access

Thanks for reading!

Riccardo Massetti

post

Justin Patulli is a food and travel writer with a lifelong passion for his Italian heritage. From Italy’s most famous cities, landmarks, and dishes to its best-kept secrets, he brings the heart of Italy and its diaspora to life through storytelling. His writing inspires readers to embrace the Italian experience in its entirety. You can find his work on <a title="https://muckrack.com/justin-patulli/portfolio" href="https://muckrack.com/justin-patulli/portfolio">Muck Rack</a> and follow him on <a title="https://www.instagram.com/discover.olive.italy/" href="https://www.instagram.com/discover.olive.italy/">Instagram</a>.

Justin Patulli

Single Roman rice stuffed tomato served with roasted potatoes.

How to Make an “Infinito” for Your Next Aperitivo Hour

Infinito

Ingredients

Directions

Recipe Video

Did you make this recipe?

Like this recipe?

Follow us on Facebook!

Read More:

Stay in touch

More from Appetito