The Aperitivo: Italy’s Ritual of Togetherness

The aperitif was born in Italian territory, even before Italy itself. The word comes from the Latin aperire, which means “to open”, and was already used in Roman times to indicate light drinks served before the meal, designed precisely to “open the stomach”.

The modern version takes shape in the nineteenth century in Turin, when Antonio Benedetto Carpano invented vermouth, a wine flavoured with herbs and spices, destined to change the habits of an entire nation, still today based on some of the most iconic aperitif drinks, such as Negroni and its thousand variants.

From then on the idea spreads: a light alcoholic drink, accompanied by something to nibble on, to stimulate the appetite and socialise before dinner. And so, slowly, the aperitif becomes a ritual.

Defining it is not easy: it is halfway between a snack and a meal, between duty and pleasure. It’s the moment when you get together with friends, have a drink, take a bite and, above all, you share time and lightness.

The aperitif is usually consumed between 6:30 pm and 8:30 pm, although it is almost a rule. It often happens at sunset, when the working day closes and the space dedicated to personal life opens up.

You don’t always go home to change: you arrive directly in office clothes, but with a completely different mood. The aperitif is a clear gap between duty and pleasure, a light moment, where difficult news find little space and, if they really have to emerge, they are always dampened by a joke or a toast. The aperitif is a break, yes, but it is also a state of mind.

The famous orange drink, the spritz, is undoubtedly the undisputed icon of the Italian aperitif, but it is not the only protagonist of the moment. White or red wine, beer, more structured or non-alcoholic cocktails: the important thing is to toast!

The glass is raised to celebrate the good news, friendship, the end of a hard day or even just the good weather. The “cin cin” is inevitable: it opens the dances and officially marks the beginning of the aperitif.

So far everything is normal, you might think, as in many other countries. But in Italy, the aperitif is not just to drink: you also eat. And you eat well.

There is a real gastronomic repertoire of aperitif, which varies from city to city, from bar to bar, but which always responds to a golden rule: the quality of the food makes the difference. It is often the appetisers offered that determine the answer to the fateful question: “Where are we going tonight for an aperitif?”

Let’s see together some of the most popular options:

– The classic basic trio: olives, chips and peanuts, perfect to start with.

– Sandwiches and mini sandwiches: soft, delicious and ideal to accompany a drink.

– Bruschetta: crunchy and available in a thousand different variants, a true classic aperitif.

– The cutting board: selected cold cuts and Grana Padano flakes, maybe combined with honey or mustard.

– Bakery products: pizzas, savoury puff pastry, focaccia and fragrant breadsticks.

– Pines and pickles: gherkins, spring onions, artichokes — ideal for balancing the richest flavours.

– Vegetable Pinzimonio: fresh and light, for those who want something healthier but delicious.

– Fried: in the most generous places, you can also find croquettes, mozzarella, fried gnocchi or olives all’ascolana

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.

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!

The aperitif is an informal moment: no impeccable tables. All you need is a few stools, an island in the kitchen or a corner in the garden. A relaxed playlist in the background helps create the right atmosphere, where the chatter flows lightly and time seems to slow down.