The Aperitivo: Italy’s Ritual of Togetherness

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.

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.