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

Recipes

Biscotti al Vino by Victoria Granof

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.
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?
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.
Mandi loves to be a guest of events, signing books and donating a portion of her net proceeds to local charities. Her second cookbook, Mangia Y&#8217;all &#8211; Make Everyday Delicious, is scheduled to be released on July 19, 2025.
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.
Mangia Y’all!

Lowcountry Bella

Peach tart topped with glossy peaches over mascarpone filling in a buttery tart shell.

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Bowl of ricotta gnocchi tossed in creamy Amalfi Sauce with lemon zest and fresh parsley.

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Italian Tuna Salad Featuring Bona Furtuna’s Everyday EVOO

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

Creamy Balsamic Dressing by Daniel Mancini.

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Grilled mortadella and mozzarella sandwich by Joanna Moeller.

Grilled Mortadella & Mozzarella Sandwich for the Holiday Weekend

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Kimberly Fisher is an NYC-based freelance writer &amp; on-camera host covering luxury travel, food, wine, spirits, celebrity interviews, lifestyle and trends.
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<a title="http://www.kimberlyfisherwrites.com/" href="http://www.kimberlyfisherwrites.com/" target="_blank" rel="noopener">www.kimberlyfisherwrites.com</a>
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Kimberly Fisher

Exterior of the Aia Vecchia wine estate in Tuscany surrounded by gardens and olive trees.

Travel

Elia Pellegrini on the Future of Aia Vecchia in Tuscany

Mandi Casey and Letizia Capodicasa posing together after a pasta-making class in Florence, Italy.

Features

Pici, Passion, and the Power of Reinvention in Florence

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 group of friends toasting at an Italian table, and one is not drinking.

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<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

A Caffé leccese at Bread and Salt Bakery in Jersey City, NJ.

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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>

Try This “Pink Spritz” Featuring Cocchi Rosa

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