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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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.

Recipes

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

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

Fettuccine with Shrimp. Courtesy of Central Park Boathouse

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

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

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

<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.

Rigatonini with Andouille Sausage, Lacinato Kale and Cannellini Beans

Sarah Campise Hallier is the Associate Editor at Appetito Magazine. 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 newsletter <a href="https://www.sarahhallier.com/about-1">here</a>.

Sarah Campise Hallier

Jonathan Bailey in MARTINI's summer 2026 aperitivo campaign

Cocktails

Jonathan Bailey is the New Face of MARTINI’s Summer Campaign

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Stephanie Harris is an Italian-Canadian writer who has spent her career helping brands tell their stories and connect with their audiences. She’s worked for newspapers, magazines, and the tech industry, but her passion lies in uncovering how culture influences beauty and fashion.

Stephanie Harris

Sandals, sunglasses and jewelry to pack for a trip to Italy

Travel

How to Pack for Italy in the Summer: The No-Fluff Guide

Stanley Tucci in Sicily during Season 2 of Tucci in Italy.

Tucci in Italy Season 2 Recap – Sicily’s History, Culture and Recipes

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, was released in July 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!

Mandi Casey of Low Country Bella on a foam green Vespa in a floral skirt.

Lowcountry Bella

Anthony Scalabrino speaking inside a craft distillery during Oak City Amaretto's early production

Features

Oak City Amaretto: A Family Legacy Bottled

Kristin L. Wolfe has been writing her whole life but has spent the last decade hyper-focused on food. She writes about chefs, tackling the stories behind their inspirations and processes, and the many ways in which they stay passionate and curious. She also focuses on legacy and longevity in restaurants, and what they do to survive amidst the ever-changing landscape. Wolfe is a former contributor to Forbes Dining and has bylines in various national and regional publications like Saveur, Observer, Cherry Bombe, edible, Serviette, CTbites, Chronogram, Valley Table, etc.
In addition to freelance writing for various outlets, she runs Cleavers &amp; Curls Substack, which delves into stories about heritage, ancestry, and legacy surrounding food, while sprinkling in the occasional piece about food-writing adventures. She’s building a new project, called Sensoriyum, which is a culinary, digital gallery or “playground”  where culinary insiders get to showcase their creativity at the intersection of food, art, and the senses. Sensoriyum’s quarterly is called Gazette. 
Wolfe also serves as a writing and literature professor in the Humanities department at the School of Visual Arts and Marist College, and formerly served as an adjunct at the Culinary Institute of America. Her book Office Hours: Tête-à-tête with Student Writers was released in January 2023.
<div>@kristinlwolfe @sensoriyum on IG. </div>
<div>Subscribe to her Substack, <a title="https://cleaversncurls.substack.com/" href="https://cleaversncurls.substack.com/" target="_blank" rel="noopener">Cleavers &amp; Curls</a>.</div>

Writer Kristin Wolfe in a black hat with glasses.

Kristin L. Wolfe

Exterior of The Little Owl restaurant in Greenwich Village, New York City.

Chef Joey Campanaro and 20 Years of The Little Owl

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

Soccer player kicking a ball during a World Cup-style match, illustrating the Italian phrase "mangiarsi un gol."

The Italian Soccer Phrase Every Fan Should Know

Riccardo Massetti

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Overhead view of the Mana Breeze cocktail with watermelon garnish beside the pool at The Dominick hotel.