To many Italians, aperitivo is an almost daily ritual. It’s gathering with friends and family after work for drinks and snacks before dinner. The word ‘aperitivo’ also refers to the drinks you’re having. They’re usually carbonated, low-alcohol and often stimulate appetite so you can be ready for dinner.
“We enjoy drinking, chatting, listening to music and being surrounded by our loved ones and new people,” says Andrea Massoli, Italian chef at Brisbane restaurant Firma. “I lived in a household where bottles of prosecco and Aperol would never run out.”
Aperitivo should be sipped slowly as you savour the flavours and company. You can do it at bars or restaurants after work (here’s an edit of the best aperitivo spots in Sydney if you’re keen to try it at a venue) or at home.
“There usually needs to be a minimum of two people at home,” says Luigi Esposito, Italian chef-owner of Sydney’s 170 Grammi.
If you’re hosting aperitivo hour at home for friends or family or even for you and another, here’s a guide on how to do it. I tapped Massoli, Esposito and Nicola Ronconi, chef-owner of Sydney restaurant Nico to find out what spirits to use for drinks, what foods to buy or make to complement the night and what else you can do to add to the vibes.
Choose the Right Aperitivo Spirits
Make sure you have the right spirits for the drinks. You’ll want vermouth and an aperitivo liqueur like Aperol and Campari. Prosecco and wine are common for aperitivo at home too.
“Light, aromatic spirits work best for an aperitivo,” says Ronconi. “Vermouth, Campari and Aperol are the base for classic aperitivo cocktails like the Negroni, Americano and Aperol Spritz. Avoid heavy spirits like whiskey, rum or tequila as they can overwhelm the palate and detract from the relaxed, light-hearted vibe of an aperitivo.”
Aperol Spritz is usually made with Aperol, prosecco, soda and orange peel while an Americano is Campari, gin, vermouth, soda and orange peel. A Negroni is almost the same as an Americano but without soda.
Another aperitivo cocktail you could try to make is a Milano Toroni also called Mi-To. It’s been around since the 1860s and is made with Campari, red vermouth and soda water. If you or someone else you’re hosting at aperitivo hour isn’t drinking, grab a bottle of Crodino. It’s a non-alcoholic aperitivo made with spices, woods, roots and herbs. Pour it in a wine or cocktail glass over ice and garnish it with a slice of orange.
Buy or Make Foods to Complement Drinks
Once drinks are sorted, ensure you have the right food to complement it. The traditional aperitivo way is to pair drinks with a spread of Italian deli items like prosciutto, salami, mozzarella, other cheeses, olives and pickles. Guests will likely stand or sit on your couch to eat so it’s best to serve mainly finger foods.
If you’re up for a bit of cooking, you could make simple snacks like bruschetta or crostini which means ‘little crusts’ in Italian and are thin slices of bread, brushed with olive oil, sprinkled with salt and baked until crisp. Grissini are thin, crispy breadsticks.
“More elaborate options are olive ascolana [deep-fried green olives and meat] or arrosticini [skewered grilled meat],” says Ronconi.
Add to the Atmosphere
Finally you want to create a relaxed and inviting atmosphere at home to, as Ronconi puts it, “enhance the aperitivo vibe”. He suggests you put on some Italian background music, dim the lights and add candles or fresh flowers.
“The key is to create an environment that encourages conversation and relaxation, making the aperitivo experience enjoyable and memorable,” he says.
In Italy in summer, many aperitivo hours at home take place outside so if it’s warm enough, consider doing that too. You could add some fairy lights or several candles.
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