Need a new spritz idea to cool off without too much bitterness? Try this new pink spritz made with a lighter aperitivo.

Try This “Pink Spritz” Featuring Cocchi Rosa

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<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>, was released in July 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>


Mandi Casey of Low Country Bella on a foam green Vespa in a floral skirt.

Lowcountry Bella

Recipes

How to Make a Sicilian Fig Torta

<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

Rigatoni tossed in a fresh basil tomato sauce with torn basil leaves, grated Parmigiano Reggiano, and olive oil.

The 15-Minute Basil Pasta Sauce I Make All Summer Long 

Lowcountry Bella rolling fresh egg pasta dough by hand on a wooden countertop beside a pasta machine in her kitchen.

Features

Pasta School with Lowcountry Bella: The Heart of Fresh Pasta

Bowl of homemade pistachio pesto with fresh basil and pistachios.

Italian Pistachio Pesto Recipe Inspired by Lake Garda

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<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>
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<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>
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Chef Mario Traina in the kitchen with an apron on.

Chef Mario Traina

A traditional bowl of Sicilian tenerumi soup with pasta.

The Taste of a Sicilian Summer with Chef Mario Traina’s Tenerumi Soup

<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

Frozen Coco Caffè espresso cocktail served in a tall glass beside a bottle of Galliano Espresso.

Cocktails

Coco Caffè is the Frozen Espresso Cocktail of the Summer

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

Appetito

<p><a href="https://www.sarahhallier.com/">Sarah Campise Hallier</a> is the associate editor of Appetito Magazine and co-founder of <a href="https://www.forkboundfoodies.com/">Forkbound Foodies</a>, where <span class="wixui-rich-text__text">she shares exceptional culinary and travel experiences</span>.</p>
<p>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.</p>
<p>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 <a href="https://www.sarahhallier.com/about-1">newsletter</a> to keep up to date on the best places to eat, stay and tour.</p>


Sarah Campise Hallier

Author and filmmaker Carlo Treviso poses for a portrait.

How Sicily’s Past Inspired Author Carlo Treviso’s Siciliana

<p>Rosa is a New Jersey–based travel content creator and writer whose passion for travel shines through every story she shares. With a focus on discovering destinations through their culinary traditions, she believes food is one of the most authentic ways to experience a place and connect with its culture. Through her writing and content, she inspires others to travel with curiosity, embrace local flavors, and create meaningful experiences around the world. Follow her adventures on social media at <a title="https://www.instagram.com/RosaAlexC" href="https://www.instagram.com/RosaAlexC">@RosaAlexC</a>.</p>


Rosa Castillo

Entrance sign to Luca's restaurant inside Hotel La Gemma in Florence.

Luca’s at Hotel La Gemma: Michelin-Starred Dining in Florence

<p>Part reporter, part pasta enthusiast, and always in search of a good story, the Appetito Editors bring readers the latest happenings in food, travel and Italian culture.</p>


Appetito Editors

Golden lobster arancini topped with grated cheese and herbs, served on a white platter

News

This Week in Italian Food News: New Restaurant Openings & More (July 31)

Riccardo Massetti

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<p>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>.</p>


Justin Patulli

Bowl of pesto alla Trapanese made with cherry tomatoes, sundried tomatoes, toasted almonds, basil, and Pecorino cheese