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>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/"><u>@spaghettiroots_nyc </u></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.</p>


Joanna Moeller

Grilled mortadella and mozzarella sandwich by Joanna Moeller.

Recipes

Grilled Mortadella & Mozzarella Sandwich for the Holiday Weekend

<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

Peachy Summer Salad

<p>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.</p>


Ankish Shetty

Spaghetti al Makhani by Chef Ankish Shetty.

How to Make Spaghetti al Makhani

<p>Vinny DelGiudice is the creator of <a href="http://alwaysfromscratch.com"><em>Always From Scratch</em></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.</p>


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

Vinny DelGiudice

Mortadella on Focaccia by Vinny DelGuidice.

Real Italian, Real Fast: Mortadella on Focaccia with Italian Salsa Verde

The Neapolitan Roots in Chef Matthew Cutolo’s Torta Caprese

(Sardinian Gnocchi with Sweet Sausage Ragu)

How to Make a Signature Pasta Dish of Sardinia

About Us

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Appetito

<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 rear facade of Hotel Santa Chiara in Venice.

Reviews

Hotel Santa Chiara: Luxury & Serenity on the Grand Canal in Venice

Our Editor-in-Chief in EAT PRAY LOVE mode.

Features

Cinema Purgatorio: American Movies Set in Italy Are So Bad

<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

Sunday Shop

Sunday Shop: Bridal Era Wardrobe Touches for Late Spring and Early Summer

<p>Alessia Angelini, Elena Martinolli &amp; Susanna Viola, are founders of Wanderlust: a project by Fast Track Italian Citizenship. These three Italian women live, breathe, and love Italy and founded Wanderlust: a project by Fast Track Italian Citizenship to share the real Italy: the intimate corners, the local flavors, the stories you won’t find in guidebooks.<br />
Think of us as your Italian friends who know exactly where to go, when to go, and how to avoid the crowds. We’re here to help you experience Italy with heart, depth, and authenticity, just like a local!</p>


FTIC Wanderlust Team

The Ponte Vecchio (Old Bridge) over the Brenta River in Bassano del Grappa in the northeast of Italy.

Travel

Northern Italy Is the New Destination for Culinary Travelers

Riccardo Massetti

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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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