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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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>.

Andrew Cotto

Recipes

Memory not Maxxing when Making a Nonna Recipe

Michele Sessa is an Italian American home chef raised in upstate NY with a flair for creating new recipes. When she was young, her great grandmother would watch her while her parents worked. She only spoke Italian, and they communicated through the magic of cooking. The duo would bake, garden and even take care of the chickens, which developed Michele’s passion for making people happy through her food. All the women in her family fostered the importance of family, faith and healthy food.
Working in the apparel business for over 25 years in NYC and traveling the world for developing fashion lines, her love of different cuisines grew. Of course, Italian food is near and dear to her heart, but she now develops Greek, Asian, Latin and Mexican recipes for her family and for parties.
Now living in Florida with her husband and extended family, she even teaches her friends her innovative takes on Italian classic dishes. Everyone wants and invitation to her Italian Sunday feasts she makes for 8-14 family members, and everyone gets to pick their favorite dinner for their birthday celebration. Her Mother Louise has finally left NY and is living nearby, and they love cooking and baking together, especially for the traditional holiday meals. She learned everything about being a gracious hostess from her mom, and they even catered a large wedding for 65 guests in their backyard when her cousins came to America from Italy to get married!
Michele’s love for her heritage and family continues to drive her knack for entertaining, decorating and cooking. Instagram is another place where she shares her recipes, and she has a great following for her handle <a href="https://www.instagram.com/michele7533/">@michele7533</a>. Make sure to stop by her page for inspiration and her authentic stories through her eyes and her food! Casa Michele’s kitchen is a special place that you can visit through her page!

Michele Sessa

Whole fig olive oil cake with fresh figs and sliced almonds baked into the top

Mondays with Michele: Fig, Olive Oil and Honey Cake

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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

A man cutting watermelon beside a truck filled with watermelons in Sicily.

Features

Gelo di Mellone and a Family’s Sicilian Summers

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

Classic Neapolitan ragù with slow-cooked meat and tomato sauce

Classic Neapolitan Grandma-Style Ragù 

Sicilian watermelon pudding topped with pistachios, chocolate and jasmine flowers.

Gelo di Mellone: A Sicilian Family Recipe Remembered

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.

How to Make Chicken Meatball Scarpariello 

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

Appetito

Courtney holds a degree in journalism and has always loved telling a great story. She works in B2B marketing, but travel writing is where she gets to write for the love of it. She believes life is made of experiences, which is how she ended up elbow-deep in fettuccine dough with her 12-year-old son in a Roman kitchen. She’s already looking for the next trip worth writing about.

Courtney Becker-James

Cooking class participants roll pasta dough at a wooden table in Testaccio, Rome.

Travel

Cooking with Nonno in Rome: A Pasta Class in Testaccio

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

The flyer for the "Octoberfesta" event created by Krista Zangari.

News

An Appetito Event: “Octoberfesta” at Song’E Napule in NYC

Anita Jozsef is a Norwegian-Hungarian gastro journalist, luxury-hospitality communications strategist, certified Food Industry Communications Advisor, a certified Napa Valley Wine Expert, and a former private chef in luxury hospitality. Founder of TheTableofAnita Luxury Brand Marketing and Communications. 
She developed her career in gastronomy, gastrophotography, and luxury hospitality, with professional experience spanning Norway, Switzerland, Sweden, Andalucía and Hungary. Her favourite topics to cover: blue food, seafood, Sardinian cuisine, wine from Veneto region in Italy, sustainable cuisine and honorouring women in gastronomy. Follow Anita <a href="https://www.instagram.com/anita.jozsef/">@</a>anita.jozsef.
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Anita Jozsef sipping wine with a pink backgroun

Anita Jozsef

Antonia Sautter holds a microphone onstage, surrounded by performers in ornate costumes.

Antonia Sautter: Creating the World of Il Ballo del Doge in Venice

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

Avere Sale in Zucca: When Common Sense Needs Seasoning

Two people pull apart a pistachio cream-filled cornetto over a red-and-white striped plate.

This Week in Italian Food News (Sept. 28)

<div>Monique is a California-based travel and lifestyle writer dedicated to sharing unique experiences and diverse perspectives with a discerning audience. She holds a B.A. in Media Studies from the University of California, Berkeley, and has built a foundation in public relations, journalism, and event planning, working with high-profile hospitality clients and journalists alike. Her writing has appeared in <a title="https://www.goworldtravel.com/tag/monique-evdokiou/" href="https://www.goworldtravel.com/tag/monique-evdokiou/" target="_blank" rel="noopener">Go World Travel</a>, <a title="https://www.businessinsider.com/laid-off-first-post-college-job-cold-emailing-helped-2026-6" href="https://www.businessinsider.com/laid-off-first-post-college-job-cold-emailing-helped-2026-6">Business Insider</a>, and <a title="https://www.dailycal.org/users/profile/monique%20evdokiou/" href="https://www.dailycal.org/users/profile/monique%20evdokiou/" target="_blank" rel="noopener">The Daily Californian,</a> and she has written podcast scripts for <a title="https://podcasts.apple.com/us/podcast/mostar-bosnia-and-herzogovina-and-that-bridge/id1612514250?i=1000760332857" href="https://podcasts.apple.com/us/podcast/mostar-bosnia-and-herzogovina-and-that-bridge/id1612514250?i=1000760332857" target="_blank" rel="noopener">GoNomad</a>.</div>

Monique Evdokiou

Orvieto’s caves offer a glimpse beneath the hilltop town. Photo: Asurnipal/Wikimedia Commons

Fresh Pasta in a Centuries-Old Cave in Umbria

Riccardo Massetti

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<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.