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

<p>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></p>


Morgan Hines

The Seirēn Song Spritz, a gold-infused cocktail inspired by the aperitif traditions of Portugal and Spain

Recipes

Seirēn Song Spritz: Exploring Portugal and Spain’s Aperitif Culture

<p>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.</p>
<p>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?</p>
<p>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.</p>
<p>Mandi loves to be a guest of events, signing books and donating a portion of her net proceeds to local charities. Her second cookbook, <em>Mangia Y&#8217;all &#8211; Make Everyday Delicious</em>, is scheduled to be released on July 19, 2025.</p>
<p>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.</p>
<p>Mangia Y’all!</p>


Lowcountry Bella

A savory zucchini olive oil bread perfect for an Easter brunch table

Zucchini Olive Oil Bread for Easter Brunch

<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

Ricotta and citron pie is the perfect addition to your Easter table this year.

Ricotta and Citron Easter Pie from Grandma Sessa

The Après Italiano cocktail from Holiday Vodka and Pearl Box, served with citrus, spice and a touch of bitterness

Après Italiano Cocktail Recipe with Holiday Vodka at Pearl Box NYC

Strawberry mascarpone shortcakes made with buttery biscuits and fresh spring berries.

Easy Strawberry Mascarpone Shortcakes for Easter

Appetito Editors

plated roast lamb with potatoes garlic and rosemary

News

Easter Recipe Roundup & Our EIC on ABC News Live (4/4)

About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

Appetito

<p><b>Matthew Scialabba </b>and <b>Melissa Pellegrino </b>are husband-and-wife chef-owners of the Italian restaurant Bufalina in Guilford, CT. They are well-versed in all things Italian, having visited all twenty-one regions of the country. They are the authors of two cookbooks, <i>The Italian Farmers’ Table </i>and <i>The Southern Italian Farmers’ Table.</i></p>


Matthew Scialabba and Melissa Pellegrino, chef owners of Bufalina, with their cookbook Lido.

Matthew Scialabba and Melissa Pellegrino

Lido: Recipes & Stories from Italy’s Beach Clubs features over one hundred photographs and coastal inspired recipes.

Features

Inside Lido: Recipes and Stories from Italy’s Beach Clubs

<p><span style="font-weight: 400">Mark Meyerrose lives in Vermont, though he travels a lot.  His partner, </span><a href="https://stacy-hopkins-design.com/"><span style="font-weight: 400">Stacy</span></a><span style="font-weight: 400">, is a renowned jeweler who trained and lived 10 years in Florence.  At least several times a year, they travel to Italy to visit friends and celebrate something.  Back in VT, he’s a writer and a carpenter who enjoys, with equal enthusiasm, wine and food.</span></p>


Mark Meyerrose

Various products made at Monti Verdi Salumi in Vermont.

Italian Salumi: How Agricola Farm Brings Tradition to Vermont

<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

The exterior of La Gemma Hotel in Florence.

Reviews

La Gemma is a Gem of a Luxury Hotel in Florence

Positive Influencer: The Young Nonno (Anthony Zanfini)

<p>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>.</p>


Sarah Campise Hallier

Executive Chef Michele Minchillo of La Vetta.

MICHELIN-Starred Chef Michele Minchillo Heads to Savannah for La Vetta Opening

Arancini with sauces, meatballs in tomato sauce, and focaccia on a table.

Osteria Molo Brings Puglian Cooking to Newport Beach

Riccardo Massetti

post

<div><i>Toni Brancatisano was born and raised in Melbourne, Australia, one of four children and the younger of twins. Her father, Giuseppe (Joe), was born in Calabria, Italy, to Vincenzo and Concetta, and is one of nine siblings. Like many Italian families seeking new opportunities, they emigrated to Australia in the 1950s, bringing with them the traditions, values, and flavors that would later shape Toni’s culinary path.</i></div>
<div></div>
<div><i>Toni graduated from The Royal Melbourne School of Nursing in 1993. Two years later, she set off on what was meant to be a six-month working holiday in London. That short adventure quickly turned into a three-year journey when she became nanny to two-year-old triplet girls. When visa restrictions eventually required her to leave the UK, Toni found herself in La Jolla, California, where she spent several months working as a prep chef in a friend’s Italian restaurant — an experience that further sparked her love of cooking.</i></div>
<div><i>In August 1998, Toni arrived in Tuscany intending it to be her final summer abroad. Life, however, had other plans. A Tuscan wedding and two children later, she found herself firmly rooted in Italy. During those early years of motherhood, her passion for baking blossomed. What began with birthday cakes for her children soon grew into a thriving cake-decorating business specializing in cupcakes, celebration cakes, and elegant tiered wedding cakes.</i></div>
<div></div>
<div><i>Toni stepped into the national spotlight in 2009 when she competed on Italy’s first cooking reality show, La Scuola — Cucina di Classe on the Gambero Rosso Channel (Sky). After twelve weeks of intense culinary challenges, she emerged as the winner, earning her own television show.</i></div>
<div></div>
<div><i>In 2010, she launched Le Torte di Toni, a cake-decorating series co-starring her daughter Annabella. The pair filmed three seasons together, followed by two additional series titled Le Torte di Toni — Masterclass, where Toni welcomed guest cake decorators in each episode. In 2012, her first book, La Torta Perfetta di Toni, was published by Gribaudo Feltrinelli.</i></div>
<div></div>
<div><i>After nearly fifteen years in Tuscany, Toni moved to Rome, where she continued sharing her passion for Italian food and culture. She led food tours and cooking classes with Eating Europe, catered events for the Australian and New Zealand embassies, appeared as a guest speaker, and worked as a food stylist for advertising campaigns.</i></div>
<div></div>
<div><i>In October 2025, Toni’s first Italian cookbook for the American market was published in the United States by Mentoris Publishing, bringing her love of authentic &amp; traditional Italian home cooking to a wider international audience.</i></div>
<div></div>
<div><i>Today, Toni focuses on leading private food tours in Rome, offering visitors a bespoke and deeply personal experience of the city’s culinary traditions. Working directly with travel consultants around the world, she curates tailored itineraries that connect guests with authentic Roman food, local artisans, and the stories behind Italy’s rich gastronomic heritage.</i></div>


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