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


Lowcountry Bella

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

Recipes

Amalfi Sauce: The Lemon Ricotta Pasta You’ll Make All Summer

<p>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/"><u>@spaghettiroots_nyc </u></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.</p>


Joanna Moeller

Italian Tuna Salad Featuring Bona Furtuna’s Everyday EVOO

<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

Creamy Balsamic Dressing by Daniel Mancini.

How to Make Creamy Balsamic Dressing at Home

Grilled mortadella and mozzarella sandwich by Joanna Moeller.

Grilled Mortadella & Mozzarella Sandwich for the Holiday Weekend

Peachy Summer Salad

<p>Ankish Shetty is the Corporate Executive Chef at Restaurant Associates (Compass Group), where he oversees the culinary program for one of Wall Street&#8217;s most prominent financial institutions in New York City. Mumbai-born and Michelin-trained, he cut his professional teeth at Rasoi by Vineet — the Michelin-starred Indian restaurant at Mandarin Oriental in Geneva — and at the Kempinski Grand Hotel Des Bains in St. Moritz. His cooking sits at the intersection of classical Indian technique and European precision, a perspective he has explored through his fusion concept, Fusion Chef, which has built a following around the idea that Indian and Italian culinary traditions share more than food media ever acknowledges. He works and cooks in New York.</p>


Ankish Shetty

Spaghetti al Makhani by Chef Ankish Shetty.

How to Make Spaghetti al Makhani

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Appetito

<p>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 (any many others), Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience. A California girl at heart, when she’s not crafting stories, she’s chasing down the best food and drink 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>.</p>


Sarah Campise Hallier

Exterior view of Ortea Palace overlooking Porto Piccolo in Siracusa Sicily

Travel

Ortea Palace: A Grand Sicilian Stay at the Edge of Ortigia

<p>Silvia Davi is a multidimensional C-suite executive, entrepreneur, contributor, and board<br />
member, with a background that stems from leadership roles at Fortune 500 organizations,<br />
global consultancies, start-ups, and nonprofits. With a speciality in innovation, global marketing,<br />
corporate communications, business development, global partnerships and investor relations,<br />
and a deep passion for history, the arts and culture, Silvia is the Founder of <a href="https://www.vs-strategic.com/"><u>V&amp;S Strategic Consulting</u></a>.</p>


Silvia Davi, founder of Renaissance Minds.

Silvia Davi

Features

The Art of Balance: Andrew Cotto of Appetito Magazine

Appetito Editors

Sammontana celebrates the launch of its new gelato novelties lineup ahead of Ciao Day in New York City.

News

Sammontana Brings a Taste of Italian Summer to New York

<p>Dame Amy Riolo is a best-selling author, award-winning chef, television host, and Mediterranean lifestyle ambassador. The author of 17 books, Amy was named Knight of the Order of the Star of Italy by the President of the Italian Republic. She has also been dubbed “The Ambassador of Italian Cuisine in the US” by The Italian International Agency for Foreign Press, “Ambassador of the Italian Mediterranean Diet 2022-2024” by the International Academy of the Italian Mediterranean Diet in her ancestral homeland of Calabria, Italy, and “Ambassador of Mediterranean Cuisine in the World” by the Rome-based media agency <em>We The Italians</em>.</p>
<p>In 2019, she launched her own private label collection of premium Italian imported culinary ingredients called <strong>Amy Riolo Selections</strong> and include extra-virgin olive oil, balsamic vinegar, organic pasta, and pesto sauce from award-winning artisan companies. Amy is the brand ambassador for Marra Forni and The Pizza University and Culinary Arts Center. She is the co-founder and director of A.N.I.T.A. (Accademia Nazionale Italiana Tradizione Alimentari) and an honorary member of the Associazione Regionale Cuochi Pittagorici.</p>
<p>The world-renowned food historian and culinary anthropologist makes frequent appearances on numerous television and radio programs both in the United States and abroad, including Fox TV, ABC, CBS, NBC, The Hallmark Channel, Nile TV, The Travel Channel, Martha Stewart Living Radio, Calabria Uno TV, Esperia TV and Abu Dhabi Television as well as many others. She began her on screen career by creating and appearing weekly in cooking videos entitled “Culture of Cuisine” which air on nationally syndicated news shows on 28 different channels across the United States, totaling a reach of over 300 million people.  Amy has also worked as an onscreen talent for many international organizations and companies.</p>
<p>As a respected culinary diplomat, Amy has created menus, culinary ceremonies, and educational seminars for diplomats, international chefs, and world leaders, earning her the title “The Cook to the Kings” by a Cairo newspaper in 2008. Known for sharing history, culture, and nutrition through global cuisine as well as simplifying recipes for the home cook, Amy Riolo is one of the world’s foremost authorities on culinary culture. She is the Chairperson of Les Dames d’Escoffier DC’s Global Culinary Initiative and often collaborates and travels to Italy with the Italian Trade Agency.</p>
<p>Learn more about Amy here:</p>
<div>Website: <a title="http://www.amyriolo.com/" href="http://www.amyriolo.com/" target="_blank" rel="noopener">www.amyriolo.com</a></div>
<div>You Tube: <a title="https://www.youtube.com/channel/UCef4LG_6bqRjzsJtjOAdCKQ?view_as=subscriber" href="https://www.youtube.com/channel/UCef4LG_6bqRjzsJtjOAdCKQ?view_as=subscriber" target="_blank" rel="noopener">Amy Riolo</a></div>
<div>X: <a title="https://twitter.com/amyriolo" href="https://twitter.com/amyriolo" target="_blank" rel="noopener">@amyriolo </a></div>
<div>Facebook: <a title="https://www.facebook.com/amyrioloofficial/?modal=admin_todo_tour" href="https://www.facebook.com/amyrioloofficial/?modal=admin_todo_tour" target="_blank" rel="noopener">Amy Riolo</a></div>
<div>Instagram: <a title="https://www.instagram.com/aasriolo/" href="https://www.instagram.com/aasriolo/" target="_blank" rel="noopener">aasriolo </a>&#8211;</div>
<div>Pinterest: <a title="https://www.pinterest.com/amyriolo/boards/" href="https://www.pinterest.com/amyriolo/boards/" target="_blank" rel="noopener">amyriolo</a></div>


Amy Riolo

Associazione Regionale Cuochi Pittagorici 3rd Annual International Forum

Hidden in the Soup: Calabria’s Minority Languages and Traditions

<p><strong><b>Samuel Ghelli</b></strong> is an Italian scholar and educator based in New York. He teaches and directs the Italian and Food Studies programs at York College, CUNY.</p>


Samuel Ghelli

Why Italians Say Se Non è Zuppa è Pan Bagnato

Riccardo Massetti

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<p>Vinny DelGiudice is the creator of <a href="http://alwaysfromscratch.com"><em>Always From Scratch</em></a>, where he shares approachable, rustic Italian and family-style recipes inspired by tradition and everyday life. With a background in photography and a love for storytelling, Vinny makes cooking feel personal, not performative. Whether he&#8217;s perfecting seafood for weeknight ease or getting sauce on his shirt despite wearing an apron, his content brings heart, humor, and heritage to the kitchen, always with a nod to where it all started: home.</p>


Vinny DelGiudice

Mortadella on Focaccia by Vinny DelGuidice.