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>Paul Watters grew up in Belfast, Northern Ireland, where he discovered his passion for cooking at the age of 16. With nearly 35 years in the culinary industry, he has worked in some of the world’s most renowned kitchens, including the Savoy in London and the Sydney Opera House in Australia. His career has taken him around the globe, allowing him to explore new cultures, refine his craft and gather decades of experience that continue to shape his approach to food today.</p>


Paul Watters

Overhead view of creamy tagliatelle pasta topped with crispy salmon, king prawns, asparagus, parmesan, and roasted lime on a black plate.

Recipes

How to Make Crispy Salmon and Prawn Tagliatelle with Roasted Lime

Appetito Editors

Sardinian culurgiones pasta served with tomato sauce at Mira.

How to Make Mira’s Sardinian Culurgiones at Home

Strawberry mascarpone shortcakes made with buttery biscuits and fresh spring berries.

Mother’s Day at Home: Favorite Italian Brunch Recipes

<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

Cocktails

Add Style to the Menu with this ‘Devil Wears Prada’-Inspired Crimson Silk Cocktail

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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

Cuturro plated in a white bowl and topped with cheese

How to Make Sicilian Durum Wheat Polenta with Kohlrabi Ragù

<div dir="auto">I have a passion for helping others discover the joy of cooking and the power of simple, flavorful meals. As a former competitive tennis player, I bring a unique perspective to the kitchen, blending discipline with creativity. With over a decade of experience as an educator, I love teaching and strive to make cooking approachable, accessible, and fun for everyone. Inspired by my Italian roots, I believe food is love, and every meal is an opportunity to connect. My mission is to inspire confidence in the kitchen and help others create meals that are as meaningful as they are delicious.</div>


Danielle Simone Arata

Creamy pastina al formaggino with grated cheese in a patterned bowl

Pastina al Formaggino: Creamy Italian Comfort Food Recipe

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Appetito

<p>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.</p>
<p>Follow Paola on <a href="https://www.instagram.com/paola_marocchi_/"><u>Instagram.</u></a></p>


Paola Marocchi

View of Sanremo on the Italian Riviera with boats and mountains at sunset

Travel

Why Sanremo Is the Italian Riviera Escape to Know Now

<p>Sharla Ault is an Italian based creator of <a href="http://sharlafied.com/">sharlafied.com</a>, a website on hospitality, with focus on the drinks industry. She has vast experience in the business and has conducted masterclasses, judged bar competitions and attended bar shows around the globe. As a freelancer, she has written about travel, luxury and spirits.</p>
<p>As a travel writer, she is a regular contributor to Excellence Magazine (Lugano) and has been published in Condé Nast Traveler USA and UK, the Sunday Times travel magazine, La Cucina Italiana, edited the Cadogan guide, and is a local expert for Condé Nast Johansens.</p>
<p>She produced two Nardini Grappa handbooks, collecting recipes from bartenders worldwide. Her latest project is Spirits of Adventure, documenting spirits in liquid and soulful forms in her sailboat that has covered over 3000 miles from Italy to the Canaries and is planned to continue in fall 2026 to the Caribbean.</p>


Headshot of Sharla Ault, pictured with an orange background, smiling.

Sharla Ault

Sunset view of Bassano del Grappa with the covered wooden bridge and mountains in the background

Four Bassano del Grappa Restaurants Locals Don’t Want You to Know About

Exterior of Ronnie’s Pronto beside Kith West Hollywood on Sunset Boulevard

News

Ronnie Fieg Opens Ronnie’s Pronto Beside Kith West Hollywood

<p>Cassandra Lena Santoro is a New York born Italian American, dual citizen and the CEO and Founder of <a href="https://www.travelitalianstyle.com/"><u>Travel Italian Style. </u></a>As a personal trip planner, she has visited all 20 Regions of Italy and is currently based in Sorrento and the Amalfi Coast. While she enjoys the seaside life of the south you can still find her traveling throughout the country discovering inspiring and immersive experiences for her clients.</p>
<p>Cassandra and her company have been featured in CNN, Forbes, La Cucina Italiana and more. She also leads motivational talks in hopes to inspire others on their journey. Her highlight appearance was being a speaker in Germany for <a href="https://www.youtube.com/watch?v=Xj5-PsRDvw8"><u>TEDx DHBW Mannheim</u></a>. You can follow her adventures of Italian entrepreneur life <a href="https://www.instagram.com/travelitalianstyle/"><u>on Instagram.</u></a></p>


Cassandra Lena Santoro, CEO and Founder of Travel Italian Style.

Cassandra Lena Santoro

Boats floating off the Sorrento coastline at sunset with Mount Vesuvius in the distance.

Exploring Sorrento’s Culinary Traditions with Access Italy

Riccardo Massetti

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<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

Close up of grilled portobello mushroom parmigiana with melted mozzarella cheese and tomato sauce on a white plate