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    The Aperitivo: Italy’s Ritual of Togetherness

    Difficulty
    		Preparation
    What do you drink at the aperitif?
    What is the Italian aperitif today?
    The origins of the aperitif
    Difficulty

    Ahhh, the aperitif, that magical moment of the day that all Italians await with trepidation and that makes those who live abroad sigh, where “having an aperitif” is not exactly the same thing.
    In Italy, the aperitif is much more than just a drink: it is the convivial ritual par excellence, a break that unites generations and friends old and new.
    Those who were your snack buddies as children, naturally become your aperitif buddies as they grow up. It is a spontaneous transition, which leads from snacks in the classroom to a spritz and two olives at the bar table, amidst chatter, laughter and shared appetizers.

    		 Preparation
    To eat:

    Prepare a generous and colourful cutting board: mixed cold cuts, Grana Padano flakes, olives, chips, pizzas and focaccia. You can also add some vegetables in oil or homemade finger food. There are no fixed rules: the important thing is to offer variety and flavour, preferably in bite-size format, to facilitate consumption!

    To drink:

    A fresh bubble is always a winning choice, but if you want to try your hand at the art of mixology, offer a selection of great classics of the aperitif: Spritz, Negroni or Gin Tonic. They are easy to prepare and perfect to start with style.

    How to prepare an Italian appetiser at home?

    It is not necessary to go to the bar to live the experience of the Italian aperitif: you can also recreate it at home, with a few tricks and a pinch of creativity. Here is a very simple guide on how to organise a perfect aperitif with friends.

    T2-
    		Servings for
     Servings for
    What do you eat at the aperitif?

    Curiosities and tips

    Are you curious about “aperitivo”? Here are some trivia and tips for you.

    Raspberry Lemonade con pizzette pomodoro alici capperi e Grana Padano Riserva p

    Fun Facts: The regional variations of the aperitif

    If there is one thing that Italians know how to do well, it is to take an idea and customise it according to local tradition. So the aperitif changes face from city to city, maintaining the spirit but changing accents and flavours.
    In Venice, you make “ombra e cicchetto”: you drink a glass of wine (l’ombra) accompanied by small appetisers (cicchetti), often based on fish, served in the bacari, the typical Venetian bars.
    In Milan, the undisputed capital of happy hour, the aperitif is born: very rich drinks and buffet, often with hot dishes, salads, first courses and desserts included.
    In Turin, home of vermouth, we focus on elegance: historic cocktails and refined finger food.
    Emilia-Romagna, on the other hand, is the kingdom of the cutting board: cold cuts, tigelle, fried dumpling and Grana Padano.
    In Naples, the ritual is enriched with irresistible fried foods such as croquettes and pasta omelets, accompanied by spritz and beer.
    Wherever you go, the aperitif changes in shape but not in idea: it is a moment of sharing, taste and lightness Italian style.

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