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

core/paragraph

type

providerNameSlug

responsive

className

core/embed

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

Fresh potatoes, crisp string beans, basil, and red onion come together in this classic Italian summer salad

Recipes

Italian Potato, String Bean & Onion Salad Recipe

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.

Appetito Editors

A rustic bruschetta board topped with fresh tomatoes, basil, burrata, prosciutto, olives, roasted vegetables, and toasted bread

Jessi and Alessio Pasini’s Summer Bruschetta

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

The Pale Rosé Spritz cocktail served over ice beside a bottle of The Pale Rosé.

The Pale Rosé Spritz is a Summer-Forward, Showstopping Sip

Fettuccine with Shrimp. Courtesy of Central Park Boathouse

Central Park Boathouse’s Fettuccine with Shrimp is Made for Summer

Penne pasta with sautéed eggplant, cherry tomatoes, capers, and fresh basil in a light tomato sauce.

Not “Alla Norma” Pasta

<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

White truffle and mushroom risotto served on a blue plate.

Max Tucci’s Truffle and Mushroom Risotto with Pozzi Rice

About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

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

Appetito

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

World Cup-inspired gelato flavors at Pamina Dolci e Gelato

Features

Pamina Gelato Scores a Goal with World Cup Inspired Flavors in NYC

<pre>Rob LeDonne is a humor and culture writer whose work can be found in
Billboard, The New York Times, The Guardian, Vogue, Rolling Stone, and
Interview. He lives in Brooklyn and is of Neapolitan and Sicilian
descent.

Learn more about Rob at his <a href="http://robledonne.com/">website.</a></pre>

Rob LeDonne

DJ performing beneath a glowing Sammontana neon sign

Inside Sammontana’s Forte Dei Marmi Beach Party

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

A warm frittata on a plate with flowers with one slice cut

Rigirare la frittata: How Italians Flip an Argument

Birrittella's new Protein Rich Pizza Dough is available exclusively at Walmart.

News

Birrittella’s Launches a Protein Rich Pizza Dough at Walmart

Appetito Hosts a Panel at the Summer Fancy Food Show 2026

Riccardo Massetti

post

<a title="https://francescazani.com/about#:~:text=Francesca%20Zani%20is%20the%20Assistant,%2C%20food%20news%2C%20and%20more." href="https://francescazani.com/about#:~:text=Francesca%20Zani%20is%20the%20Assistant,%2C%20food%20news%2C%20and%20more." target="_blank" rel="noreferrer noopener">Francesca Zani</a> is a Food Editor at Delish, where she develops and writes recipes and features, produces, directs, and styles multi-platform videos, and hosts on-camera recipe and educational content. She also curates European-inspired food, lifestyle, and adventure content and writes a newsletter on <a title="https://francescazani.substack.com/" href="https://francescazani.substack.com/" target="_blank" rel="noreferrer noopener">Substack</a>. She previously launched <a title="https://francescazani.com/buy-it/" href="https://francescazani.com/buy-it/" target="_blank" rel="noreferrer noopener">Ciao Boxes</a>, a curated Italian-inspired food box, through her<a title="https://francescazani.com/" href="https://francescazani.com/" target="_blank" rel="noreferrer noopener"> </a><a title="https://francescazani.com/" href="https://francescazani.com/" target="_blank" rel="noreferrer noopener">website</a> and brand CIAO FRANKI LLC.
Francesca began her career as a bakery clerk at an Italian bakery, which led to pastry baking and decorating. She had a brief stint as a line cook at Castle Hill Inn and other Hudson Valley restaurants before joining Powerhouse Productions, where she worked her way up from Associate Culinary Producer to Culinary Producer. Over nearly four years, she produced award-winning lifestyle and food TV, working with talent like Patti LaBelle, JJ Johnson, Marcus Samuelsson, Kwame Onwuachi, and Jernard Wells. She was a producer on the James Beard-nominated series EatUp! New York, and led food styling for Wells’ cookbook Southern Inspired. 
Francesca is a CIA graduate with degrees in Culinary Arts and Applied Food Studies, with a concentration in Italian cuisine.

Francesca Zani

Bowl of rigatonini pasta with andouille sausage, Lacinato kale, cannellini beans, ricotta and grated Pecorino Romano.