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Appetito

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

Homemade peach basil cheddar muffins arranged on a serving platter with fresh basil leaves and peaches.

Recipes

Peach and Basil Muffins That Taste Like Summer in Italy

Make Franco Pepe’s Margherita Sbagliata Pizza

Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports.
After moving to the US to attend NYU, Viola started Buitoni &amp; Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate.
Viola <a href="https://www.violasitaly.com/class-calendar">teaches Italian cooking</a> remotely at Milk Street, and in person at 18Reasons + The Civic Kitchen in San Francisco. She leads immersive <a href="https://www.violasitaly.com/le-marche-culinary-tour">food tours</a> in off-the-beaten-path Italy. She has contributed to <a href="https://www.violasitaly.com/cucina-italiana">La Cucina Italiana US</a> and to<a href="https://www.violasitaly.com/italy-segreta"> Italy Segreta</a>.
In 2020 the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food.
She lives in SF’s Mission District with her husband, son, and tiny dog.
Viola’s opera prima, <a href="https://www.violasitaly.com/italy-by-ingredient">Italy by Ingredient &#8211; Artisanal Foods/Modern Recipes</a> is available for <a href="https://omnivorebooks.myshopify.com/products/pre-order-italian-viola-buitoni-italy-by-ingredient-artisanal-foods-modern-recipes-signed-expected-sept-12-2023?_pos=1&amp;_sid=990dc1039&amp;_ss=r">pre-order</a> and will be released by Rizzoli on September 12, 2023.

basil

Peach and Basil Muffins That Taste Like Summer in Italy

Make Franco Pepe’s Margherita Sbagliata Pizza

My Mother’s Posthumous Pesto Recipe

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