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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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

Lowcountry Bella cutting fresh fettuccine with a hand-crank pasta machine.

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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

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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

Nonna’s Italian summer vegetable soup with zucchini, corn, green beans, potatoes and cannellini beans.

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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

Savory Pesto French Toast with Jammy Eggs, Calabrian Chili & Tomatoes by Danielle Caminiti.

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<a href="https://www.linkedin.com/in/victoria-casella-00081140b/">Chef Victoria Casella</a> is the founder, owner, and pastry chef and recipe developer of the award winning <a href="https://www.pasticceriaumami.com/">Pasticceria Umami</a>, the first company to focus on Italian Japanese fusion desserts. She also serves as Chef Lead and Culinary Instructor at Sur La Table. With family roots in Sicily and Basilicata, her work is driven by a deep love for Southern Italian culinary tradition and a passion for introducing regional Italian desserts to a wider audience. She is currently developing her debut cookbook, Pasticceria Umami: The Art of Italian Gelato, a collection of original and authentic Italian gelato and frozen dessert recipes elevated through quiet Japanese ingredients. To stay up to date with the cookbook and explore her recipes, visit her website.

Chef Victoria Casella

Sicilian-Style Lemon Yuzu and Fennel Gelato

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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

“Ceci Ceci” Chickpea Bean Salad 

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Appetito

Aileen Weintraub writes at the intersection of travel and wellness and has been published in The Smithsonian Magazine, Travel + Leisure, Oprah Daily, The Washington Post, and many others. She is also the co-founder of <a title="https://l.gourl.es/l/a1d9860a837d9ef3fdf93459d024f69a7c6d6e4f?u=11747643" href="https://l.gourl.es/l/a1d9860a837d9ef3fdf93459d024f69a7c6d6e4f?u=11747643">Witches of Pitches,</a> where she helps writers develop their manuscripts, essay, and companion pieces for publication. When she’s not exploring or on the hunt for unique stories, she can usually be found in Spain or New York.

Aileen Weintraub

Aerial view of La Chiusa hotel and swimming pool in Tuscany

Travel

La Chiusa in Montefollonico: Where Agritourism Meets Luxury in Tuscany

Sandra Ulewicz is a freelance Creative Strategist and Travel Writer, and the owner and group trip host at <a href="https://www.origin-travels.com/">Origin Travels</a>, a small group travel company helping young professionals explore the world around their 9-5. With a background in communications and digital marketing, she brings a strategic storytelling lens to travel, shaped by trips to more than 60 countries. She believes the best stories come from movement, conversations and meaningful exploration and she leads group trips that turn that same philosophy into shared experiences for others. She lives in Vancouver and when she’s not travelling or writing she’s hiking, playing volleyball at the beach or reading romance novels.

Follow Sandra on Instagram <a href="https://www.instagram.com/origintravels/">@origintravels</a>.

 

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Sandra Ulewicz

The author Sandra Ulewicz overlooking the rocky ravine and landscape surrounding Matera, Italy.

Guides

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<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.

Sarah Campise Hallier

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Writer \ Photographer
Cameron McIntyre writes in an immersive, expeditionary style that bridges field journal and lyrical travelogue. His work carries readers into the landscapes he explores through crisp, sensory detail, reverence for wilderness, and an eye for history’s lingering presence in place. Whether tracing alpine trails in Yosemite or wandering through Italy’s hidden towns, his voice blends the precision of a guide with the wonder of a storyteller. The result is travel writing that feels lived-in and cinematic, grounded in the grit of the journey, yet elevated by reflection, rhythm, and light.
Cameron McIntyre works as a narrative cartographer, tracing the contours of place through immersive, expeditionary prose and photography that merges the authenticity of a field journal with the resonance of a lyrical travelogue.
Explore more of Cameron&#8217;s work at his <a href="http://www.cameronphotographer.com/">website</a> and <a href="https://www.clippings.me/cameronmcintyre">portfolio</a>.

Cameron McIntyre

Historic rooftops and bell tower in the hill town of Asolo Italy

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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

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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

Ernesto Capello (left) and Vincenzo Conigliaro of Birrittellas's Pizza Dough.

Try This “Pink Spritz” Featuring Cocchi Rosa

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