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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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

Chicken Meatball Scarpariello with Italian sausage, cherry peppers and fresh basil.

Recipes

How to Make Chicken Meatball Scarpariello 

<div>Carola Frediani is from Sarzana (a small town in the province of La Spezia) in Italy. She is currently working on her masters in travel journalism with STJ. She is passionate about travel, storytelling, and photography.  In the past six years, Carola has traveled and lived in the United Kingdom, China, Australia, and Spain. She loves exploring new places and learning new cultures, and is also a qualified yoga teacher.</div>
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<div>LinkedIn: <a href="https://www.linkedin.com/in/carola-frediani/">carola-frediani</a></div>
<div>Instagram: <a href="https://www.instagram.com/carolafrediani/">@carolafrediani</a></div>

Carola Frediani

Ligurian testaroli with basil pesto and grated Parmigiano-Reggiano on a white plate.

Testaroli: Liguria’s Simplest Comfort Food

Culinary artist Danielle Caminiti is a lawyer and recipe developer whose site, <a href="https://www.haveucoveredinthekitchen.com/">Have U Covered in the Kitchen</a>, features dozens of great recipes spanning Italian food to Mediterranean cuisine and beyond.

Danielle Caminiti

Welcome Fall With Pumpkin Pie Pizzelle

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

Four hands toast with pink Sarti Spritz cocktails against a blue sky.

Cocktails

Meet the Sarti Spritz: The Blush-Pink Sip Dominating Aperitivo Hour

Danielle is a certified holistic health coach and self-taught chef. Raised in a large Italian family on Long Island, she developed a deep love for homegrown foods and the importance of cooking and eating together. Living in both New York and Los Angeles exposed Danielle to a vast array of cuisines and cultures, enriching her palate and her soul. Her passion for global flavor inspires her everyday reinforcing her belief that the most delicious foods are cooked with the freshest ingredients. She believes eating close to the earth is the key to exceptional taste and longer more satiating lives with family and friends. You can find her recipes and nutrition tips on Instagram at <a href="https://www.instagram.com/thehealthyishchef/">@thehealthyishchef.</a>
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Danielle Kaye

Smashed Figs with Prosciutto, Cheese & Honey by Danielle Kaye.

‘Tis the Season for Smashed Figs with Prosciutto, Cheese & Honey

Creamy Italian mac and cheese ready to serve.

Italian-Inspired Mac and Cheese

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

Appetito

<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 she shares exceptional culinary and travel experiences.
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 <a href="https://www.sarahhallier.com/about-1">newsletter</a> to keep up to date on the best places to eat, stay and tour.
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Sarah Campise Hallier

Dinner by candlelight at Glorietta. Photo credit: Patty Schmidt of Forkbound Foodies

Travel

Glorietta Brings Wood-Fired Italian Cooking to Jackson Hole

<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

Turning Stone Resort Casino and The Crescent illuminated at night in Central New York

Features

Betting on Italian Food in Central New York

Suzanne Storms D.HTM, MEd, B.A., CEC, CHE is an Assistant Professor of Culinary Arts and Management in Hong Kong and was raised in the northeastern United States.
Cultural curiosity and dedication to hospitality have led her from around the United States to China, the United Arab Emirates, France, Hong Kong, South Korea, and back to Hong Kong.
She worked in the food and beverage operations of restaurants, major hotels and premier private clubs before transitioning to higher education.
She is a Certified Executive Chef by The American Culinary Federation (ACF) and holds degrees from the Culinary Institute of America, Tulane University, The University of Hong Kong, and a Doctorate from The Hong Kong Polytechnic University.

Chef Suzanne Storms

Rustic bread “Amo ago” Bakery, Oxtail suppli, Colli etruschi olive oil, Lardo battuto, Local sea snail in spicy tomato sauce, Finocchiona salami, Giancarlo Tanara 24-month prosciutto di Parma at DIECI in Hong Kong. Photo: DIECI, Paolo Olivieri

Hong Kong’s Italian Dining Scene

Riccardo Massetti

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Alyssa Smolen, MS, RDN, CDN, is a community dietitian, nutrition content creator on Instagram, freelance writer and recipe developer. She has been quoted as a nutrition expert in Food Network, Martha Stewart Living, Food and Wine, Forbes, Parade and US News and World Report. Her work has been published in EatingWell, Dietitian Connection and Today’s Dietitian. Work. Alyssa’s account, <a href="https://www.instagram.com/arugalyssa/">@arugalyssa</a>, promotes simple recipes and is a source for myth-busting nutrition misinformation. 
Find Alyssa online at: 
<a href="https://www.arugalyssa.com/">Website</a>
<a href="https://www.tiktok.com/@arugalyssa?_t=8lC6fE8Ykpf&amp;_r=1">TikTok</a>:
<a href="https://www.linkedin.com/in/alyssasmolen/">LinkedIn</a>

Alyssa Smolen

Penne with chickpeas, black olives and sun-dried tomatoes