Name: Peach Bellini Spritz
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 part Cipriani Peach Bellini Mix (or peach juice); 1 part Prosecco; 1 orange slice

A recipe for a classic spritz created at Harry's Bar in Venice, the Peach Bellini, a brunch and aperitivo hour staple.

This Cipriani-Inspired Peach Bellini Spritz Will Transport You To Venice

core/paragraph

postId

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

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

Peach tart topped with glossy peaches over mascarpone filling in a buttery tart shell.

Recipes

Bella’s Peach Tart Recipe with Mascarpone and Grand Marnier

Bowl of ricotta gnocchi tossed in creamy Amalfi Sauce with lemon zest and fresh parsley.

Amalfi Sauce: The Lemon Ricotta Pasta You’ll Make All Summer

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.

Joanna Moeller

Italian Tuna Salad Featuring Bona Furtuna’s Everyday EVOO

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.

Daniel Mancini

Creamy Balsamic Dressing by Daniel Mancini.

How to Make Creamy Balsamic Dressing at Home

Grilled mortadella and mozzarella sandwich by Joanna Moeller.

Grilled Mortadella & Mozzarella Sandwich for the Holiday Weekend

Peachy Summer Salad

About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

Appetito

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

Sunday Shop

Sunday Shop: Early June Favorites

Appetito Editors

Woman riding a red Vespa near the Colosseum during a guided scooter tour in Rome.

News

Vespa World Days 2026 Tour Offers a New Way to Explore Rome

Anna Harsh has been dancing since she was born, which led her to earn a Master’s degree in Communication from West Virginia University and a Bachelor’s degree in Dance from Slippery Rock University. She is a wife and a teacher who inspires students to be curious. Anna honors her ancestors through writing and performing. Her grandparents immigrated to the United States from Calabria, Italy, in the early 1920s. Anna founded her touring company Allegro Dance Company in 1994.
She is thrilled to introduce her first children&#8217;s book series to young readers to explore the world through the eyes of Alessia, nurturing curiosity and a love for dance.
Visit <a title="http://www.AnnaHarsh.com/" href="http://www.annaharsh.com/">www.AnnaHarsh.com</a> to learn more.

Anna Harsh

The cover of Alessia Discovers a Ladybug.

Features

Where Stories, Dance, and the Fragrance of Tiella Meet

Paola Marocchi is a NYC-based pastry chef who has worked for some of the world&#8217;s most acclaimed chefs and restaurant groups. Her passion for Italian food was ignited from early childhood, growing up in an Argentinian household of Italian background that valued all things homemade and food as the main guest in any celebration. In her free time, she travels all over Italy mingling with locals and sharing in the culture, food, language and love for all things Italian.
Follow Paola on <a href="https://www.instagram.com/paola_marocchi_/">Instagram.</a>

Paola Marocchi

The Union Square Farmer's Market in New York City.

Chef POV: Where I Shop for Ingredients, and You Can, too!

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, Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience. A California girl at heart, when she’s not crafting food, travel and wellness stories, she’s chasing down the best foodie finds 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

Fresh handmade stuffed pasta rests on a floured work surface at Piccolo MORINI.

Piccolo MORINI Brings Pasta and Martinis to SOHO in NYC

Allison Tibaldi is a travel and food writer based in New York City. Her passion for all things Italian was jump-started when she lived in Rome and Greve-in-Chianti in Tuscany.
<div>She writes for numerous publications including CNN, Business Insider, Travel Channel, HGTV, Lonely Planet, USA Today 10 Best, USA Today, Shermans Travel, Family Vacationist, Travel Squire, Emirates Open Skies Magazine and Travel Weekly. She is a contributing editor at Family Travel Forum.</div>
<div></div>
<div>Follow Allison on <a style="font-family: var(--wp--custom--typography--font-family--primary);font-size: var(--wp--custom--size--font--large)" href="https://www.instagram.com/gourmetrav/">Instagram.</a></div>

Allison Tibaldi

Assorted Northern Italian pasta dishes served at Barolo Grill in Denver.

Authentic Northern Italian Food at Denver’s Barolo Grill

Riccardo Massetti

post

Ankish Shetty is the Corporate Executive Chef at Restaurant Associates (Compass Group), where he oversees the culinary program for one of Wall Street&#8217;s most prominent financial institutions in New York City. Mumbai-born and Michelin-trained, he cut his professional teeth at Rasoi by Vineet — the Michelin-starred Indian restaurant at Mandarin Oriental in Geneva — and at the Kempinski Grand Hotel Des Bains in St. Moritz. His cooking sits at the intersection of classical Indian technique and European precision, a perspective he has explored through his fusion concept, Fusion Chef, which has built a following around the idea that Indian and Italian culinary traditions share more than food media ever acknowledges. He works and cooks in New York.

Ankish Shetty

Spaghetti al Makhani by Chef Ankish Shetty.

This Cipriani-Inspired Peach Bellini Spritz Will Transport You To Venice

Peach Bellini Spritz

Ingredients

Directions

Recipe Video

Did you make this recipe?

Like this recipe?

Follow us on Facebook!

Read More:

Stay in touch

More from Appetito