Aperitif in Italian: a medicine that has become fashionable. Aperitif in Italy - what is it and what is it eaten with? What is an aperitif

A person lives without food for about a month, without water - a little more than a week. And some picky eaters cannot stand a single meal without a suitable liquid accompaniment. The Italian gastronomic world is rich in traditional drinks that are known in many countries around the world. The republic has an excellent option for all occasions, be it a pleasant dinner with family or a noisy party in a cafe. To focus on something specifically, you need to know about everything. Therefore, we decided to compile a complete directory of all types of traditional drinks that temperamental Italy can delight.

Alcoholic Italian drinks have gone beyond the peninsula for so long and have become favorites in many countries that not everyone can say where their homeland is. Wine and liqueurs, vermouths, spirits and much more - you will find everything in Italy. For ease of searching, we have compiled a list of alcoholic drinks in alphabetical order.

The vermouth category includes red, rose and white wines fortified and flavored with various spices. The first such drink was created in 1786 in (Torino). Vermouths are recognized as traditional Italian food products and are components of many famous cocktails. Although dry white drinks are considered the merit of the French, and the Italians are credited with the invention of sweet red drinks, factories in Italy produce all types of fortified wines.

(Martini) is the most famous Italian vermouth. Produced by Martini & Rossi, which has been owned by the Bacardi-Martini group of companies since 1993. The Martini brand is one of the symbols of the phrase “made in Italy” and ranks 3rd in the world among producers of alcoholic beverages. The name “vermouth” is no longer used on bottles, since most varieties of martinis have a strength of 14.4%, which is less than the rules established for this category.

Martini Bianco is a vermouth that gets its name from the white flowers of vanilla. Flavored with a blend of herbs and sweet spices. The color is pale straw, the taste is intense with bright sweetness and a characteristic vanilla aroma. ABV 14.4%.
Martini Rosso or Red (Martini Rosso) is a drink with the color of dark caramel. It has a persistent, pleasantly bitter taste. Serve with ice cubes or in a duet with citrus fruits. ABV 14.4%.
Martini Rosato is a vermouth with a balanced fruity and spicy aroma. Cloves, cinnamon and nutmeg are perfectly complemented by the freshness of raspberry and lemon. The color is pink, but not intense. Use on its own or diluted with lemon juice. ABV 14.4%.

Martini Extra Dry is a dry alcoholic drink born at the beginning of the 20th century. Vermouth is the color of light straw green. The taste is fruity and floral with a subtle aroma of raspberry and lemon, emphasized by notes of iris and woody undertones. Serve on its own, after cooling. ABV 18%.
Martini Bitter is a bright red bitter vermouth. The taste is emphasized by the aroma of orange and herbs. Sweetness and bitterness are nicely balanced. Shades of cardamom and cinnamon in the aftertaste give way to notes of rose and saffron. Martini Bitter is a wonderful base for cocktails. The strength reaches 25%.

Cinzano is a drink produced by the company of the same name in several varieties.

Chinasano Bianco is a white wine-based vermouth. There is practically no color, the taste is sweet with notes of vanilla and spices. Serve on its own or in combination with juices. ABV 15%.
Cinzano Rosso is a drink based on red wine. The color is burgundy, the taste is citrusy with notes of spices, fruits and flowers and a bitter aftertaste. Use on its own or dilute with apple juice. Goes great with cinnamon. ABV 14.8%.
Cinzano Extra Dry is a vermouth based on dry wine. The drink is light straw in color with a bright taste, shaded by the aroma of berries and herbs. It is an ingredient in many cocktails. ABV 14.8%.

Guilt

Wine has become a bright symbol of Italy, so there is an opinion that Italians only drink it. The variety of wine drinks on the peninsula is amazing. We can describe their varieties endlessly, but we will focus on the most popular among domestic consumers.

Amarone

Amarone della Valpolicella is a dry red wine belonging to the category. Produced exclusively in Valpolicella in the province of Verona. The uniqueness of this drink is that it is made from pre-withered grapes. As a result of this procedure, the berries lose up to 40-45% of their weight. After the fermentation stage, the residual sugar content should be no more than 1.1 g/l. If the sugar residue is much higher, then the resulting wine is called Recioto.

The drink has a pomegranate color and a spicy taste with an almond aftertaste. The aroma is filled with notes of dried fruits and chocolate with hints of berries. Alcohol content is about 14%.

Pairs perfectly with stewed vegetables, fried meats (especially game), and various types of cheeses. Serving temperature is from 18 to 20 degrees.

(Asti) or Asti Spumante (Asti Spumante) is a white sparkling sweet wine of the DOCG category. Produced from white Muscat grapes using double fermentation (Martinotti method). The drink is pale yellow in color with a sweet, balanced taste. It has a characteristic aroma of white nutmeg. Alcohol content 7-9%.

It goes well with fruits and sweets and will be a wonderful end to lunch. Serving temperature 6-8 degrees.

Bardolino is a dry red wine of the DOC category from the province of Verona. The main grape varieties are Corvina, Rondinella and Molinara. The drink is ruby red in color with a cherry tint and darkens as it ripens. The taste is fruity, harmonious with slight bitterness. ABV 10.5%.

Bardolino is consumed with soups, fried meat, snails and mature cheese. Serving temperature 16-18 degrees.

(Barolo) – dry red wine from the region (Piemonte). It is made from Nebbiolo grapes and is often mentioned as one of the best wines in Italy. About 38 months pass from harvest to release of the drink, 18 of which Barolo matures in wood containers. Color varies from ruby to garnet depending on age. The taste is rich with pink notes and aromas of dried fruits, mint, plum and white truffle. The tannin is pronounced. Alcohol content 13-15%.

Barolo is an excellent pair for low-protein dishes: stewed vegetables,... In Piedmont, wine is served with grilled meat. Serving temperature 16-18 degrees.

Gavi is a dry white wine from the province of Alessandria. Since 1998 it has been classified as DOCG. Made from Cortese grapes. It has a straw color and a neutral, soft aroma. The taste is quite sour with persistent fruity notes.

The best is considered to be young wine aged for about a year (maximum age 2-3 years). Gavi goes perfectly with fish. Serving temperature 9 degrees.

Chianti is a DOCG red dry wine from the Tuscany region. It is produced from Sangiovese grapes, but the presence of no more than 10-15% of other permitted varieties is possible. The color of the drink is ruby, turning into garnet with age. The taste is fruity, harmonious with a rich wine smell and violet aroma. Minimum strength 11.5%.

Lambrusco is the name of different wines produced from the grape variety of the same name, some of which are classified as DOC, others as IGP. The most valuable is Labrusco di Sorbara from the province of Modena. This is a red dry or semi-sweet wine with the aroma of strawberries, raspberries and cherries.

There are sparkling Lambrusco wines in dry, semi-sweet and sweet versions.

The drink goes well with pork, lamb, and hard cheeses. In cooking, it is used to prepare dishes such as risotto. It is the basis of some cocktails. Serving temperature 14-16 degrees.

Over the past 10 years, the popularity of the “boiled” drink has grown significantly in the republic. There has been a steady increase in the number of small breweries in the country. Italians prefer classic beer with a strength of no more than 6%.

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Non-alcoholic

Alcohol is good in the right place at the right time, and light “elixirs” brighten up weekdays. And even though modern Italians are not alien to foreign trends in the form of cola and forfeits, there are still soft drinks that are 100% “made in Italy”. Sparkling waters and aromatic juices are ideal for the summer heat, hot coffee for winter evenings.

Carbonated

Italy ranks 1st in Europe and 3rd in the world in terms of mineral water consumption.

Residents of the country prefer it as a regular drink. Mineral water and wine are the most common drinks during meals. Sweet carbonated waters are often drunk during snacks.

Aranciata is a drink made from orange juice, water, sugar and carbon dioxide. This is a more natural analogue of Fanta, invented in 1932. The Sanpellegrino company produces aranciata in two varieties: regular and bitter. Thanks to the high quality of water and the natural taste of orange, the drink has outsold its American counterpart.

Crodino is a non-alcoholic Italian aperitif. It appeared on the drinks market on December 1, 1964 under the name Picador, then became “Blonde” (Biondino), and on July 14, 1965 acquired its final modern name.

The recipe for the drink is kept secret; it is only known that the ingredients include cloves, cardamom, coriander and nutmeg. The solution is infused in oak barrels in order to give it a characteristic bitterness. Crodino has an orange color and a spicy taste. Used independently and as part of non-alcoholic cocktails.

Sanbittèr is a bitter soft drink used primarily in cocktails as an alternative to Campari. It began to be produced in 1970 under the name San Pellegrino Bitter. Today it has a shorter name, but the recipe remains original.

This is a strawberry-colored drink with citrus and herbal flavors. In addition to the classic red (Rosso), there is also Sanbittèr Dry (without dyes) and Sanbittèr Gold (yellow). Sunbitter is popular among young people in Italy as an everyday drink.

Chinotto or Chinotto is the most famous soft drink in Italy. It is produced from citrus juice (Citrus myrtifolia) and other plant extracts. It is sparkling water of dark color with a bitter taste.

The modern version is much sweeter than the original. Chinotto is the Italian answer to American Coca-Cola. The best-selling brand of the drink is Sanpellegrino, although connoisseurs claim that the Neri company produces it using the best recipe.

Coffee

When you think of Italian coffee, the first thing that comes to mind is probably espresso. If you order coffee in Italy, you will automatically be served espresso. This is the favorite drink of the residents of the republic. It is drunk not only for breakfast, but throughout the day in small cups. Espresso, combined with a variety of additives, produces other types of invigorating drink.

Cappuccino is a coffee drink traditionally prepared with double espresso, milk and foam. Its name translates as “hood”, which refers to the color of the caps of the Capuchin monks. Variations of cappuccino include the use of cream instead of milk, cinnamon and chocolate chips.

They drink it in small volumes (about 180 ml) with a layer of foam of about 1 cm. Modern Italians enjoy cappuccino only until 11 am. If it is served in the evening, although not often, then coffee is drunk exclusively after dessert.

Coffee d'Orzo (Caffè d'orzo) is an Italian decaffeinated coffee drink. At its core, it is not coffee, as it is 100% barley. It is dried, fried and ground.

Orzo is very similar in color and taste to coffee. This is a great option for children and people with caffeine problems. Adding citrus fruits to the drink makes its taste delicate.

Coffee latte (caffelatte) is a coffee drink, partly similar to cappuccino. If you order just a latte from an Italian bartender, you will probably get a glass of regular milk. The literal translation of the name is “coffee with milk”. In this option, the amount of milk component is 2 times greater than the coffee component. Therefore, like cappuccino, Italians drink latte coffee only before 11 am. There is an iced variety where espresso and milk are poured over ice cubes. But it is more common in the USA than in Italy.

Macchiato is a coffee drink with a small amount of milk. As the Italians say: “Espresso married cappuccino, and they gave birth to a slightly frothy macchiato.” The idea is that the milk component does not overwhelm the taste of the coffee, but adds a hint of sweetness. There are several varieties of the drink: Caldo (with a spoonful of milk), Freddo (with a drop of cold milk), Con schiuma di latte (with milk foam). Italians drink macchiato at any time of the day.

Marocchino is a coffee drink created in Alessandria. This is espresso with a layer of milk foam, poured into a glass mug that has been sprinkled with cocoa. It is milkier than a macchiato. In northern Italy, espresso is mixed with thick hot chocolate and topped with foam.

Ristretto is a traditional strong espresso. To prepare it, 60 ml of water is passed through 14-18 g of ground coffee in a coffee machine. This results in a very rich, dark chocolate-colored drink.

Despite the high coffee content, ristretto contains much less caffeine than espresso. This happens due to the fact that essential oils, which are responsible for the characteristic coffee aroma, are first released into the water. Caffeine is extracted later. The taste of the drink is thick and rich. Ristretto is served with a glass of cold water, so that each new sip of coffee feels like the first.

Shakerato is a coffee-based drink made with espresso, vanilla liqueur and a few ice cubes. It is prepared in shakers to obtain a foamy consistency. It is very refreshing on hot days.

Juices

Juices are by no means what makes Italy famous, but they are very popular among the residents of the country. According to legislation of May 21, 2004, Italian juice producers are required to classify their products as follows:

Fruit juice (Succo di frutta) is a product obtained from fresh fruits and containing 100% juice.
Fruit juice from concentrate (Succo di frutta da concentrato) is a drink prepared by reducing concentrated fruit juice. This procedure should be carried out by adding only clean water.
Nectar (Nettare) is a mixture of water and fruit puree, the content of which varies from 25 to 50% of the total volume depending on the type of fruit.
Fruit-based soft drink (Bevanda analcolica a base di frutta) – the fruit content ranges from 12 to 20%. Often the drink label does not indicate the percentage of juice.

Another good news is that in Italy in 2015 a law was passed according to which natural juices should not contain sugar, since natural fructose gives the drink sufficient sweetness.

This is how all Italian traditional drinks merged into a single sea of information. Love openly, laugh heartily, travel temperamentally and remember: “You don’t live to drink. They drink in order to live. Life is easy and varied. Live like the Italians!”

I have long wanted to tell you about the wonderful tradition of the Italian aperitif and review some of the bars in Pisa and Podpizia, which are the best in this tradition.

Despite its wide distribution in Italy, the aperitif very often surprises tourists, it should be said that it pleasantly surprises.

This tradition is far from new; two well-known drinks are fighting for its implementation: Martini and Campari, I wrote about them in detail in the article. Martini claims that after a hard day in one of the bars in Turin, the bartender began serving wine flavored with herbs after a hard day, which became the progenitor of vermouth. Campari claims that another bar, after the end of the working day (not a single Italian story is complete without drinking), began to offer cocktails based on Campari. Given that bitter-based cocktails have long been (and still are) one of the most popular aperitifs, the second story seems more plausible.

Drinks during the aperitif, which starts at 6 pm and ends at half past eight, are sometimes more expensive than at other times, often with a special price indicated above the bar. What is the matter, what is the beauty of tradition. And the beauty of tradition is in the buffet, which, depending on the latitude of the bar owner, offers from light snacks, like nuts and chips, to a choice that will make your eyes and jeans buttons run wild: sliced from the best Italian cheeses and prosciutto, salads, olives, pickled onions, sandwiches, focaccia, deep fries, sauces, even pizza and pasta. The buffet is replenished throughout the evening, you can really eat to your heart's content, and most importantly - completely free, if you pay for one drink at a special price.

Aperitif in Italy is called the “new pizza” - an opportunity to eat and chat with friends and spend a minimum of money. Usually people go for an aperitif after work and before dinner, but young people most often replace their dinner with an aperitif, smoothly moving from bar to bar.

The richness of the table can be appreciated by looking into the bar at 6-6.30, food is displayed on the bar counter and tables. Prices range from 3 to 8 euros per drink, depending on the location of the bar. Of course, aperitifs are cheaper and more varied in bars some distance from the tourist routes. Drinks will also be cheaper there. Therefore, I will also talk about bars some distance from Pisa, but I will tell you how to find them. It is unforgivable to be in Italy and not have an aperitivo. By the way, another plus for my favorite region, Tuscany - the best aperitifs, in my opinion, are held in Tuscany.

Drinks that are usually drunk as aperitifs: cocktails (the most popular aperitif cocktail at the moment is Spritz Aperol), vermouth and wine. But no one will refuse you coffee or juice.

Have you ever been to an Italian aperitif?

Today, in the era of the triumph of bars and nightclubs, liqueurs are extremely popular. Not only for their pleasant taste, but also due to the fact that many different cocktails are prepared on their basis.

Aperol can rightfully be called a favorite among Italian sweet alcohol. This is an aperitif with a bitter taste and, in combination, the main ingredient of the Spritz cocktail. It breaks all records for orders from cafe visitors during the hot months. That is why in the republic summer is jokingly called “Aperol season.” Our article will help you keep up with fashion trends in the world of alcoholic beverages.

The history of Aperol began relatively recently. After the First World War, the Barbieri brothers created a liqueur with an unusual taste. They presented their alcoholic invention called Aperol at a fair in Padova in 1919.

The orange blossom product was rapidly gaining popularity, and the Barbieri brothers decided to invest in advertising. In 1920, orange advertising posters appeared on city streets encouraging people to drink Aperol.

In the 1950s, the drink was embodied in a new recipe for the incredible Spritz cocktail: 3 parts wine (Prosecco), 2 parts Aperol and a splash of soda. Since then, the Syringe has become one of the main ways to consume liqueur.

After the Second World War, another round of popularity for the aperitif emerged, which quickly gained momentum thanks to advertising with the famous Italian actor Tino Buazzelli. In it, a man, holding his forehead, says: “Ah, Aperol!”

In the 80s, Barbieri relied on simple women with natural beauty, as if speaking about the main characteristics of the liqueur: freshness and simplicity. In the ad, Holly Higgins charms Italians with her ironic lifting of her skirt as she mounts her motorcycle. The video ends with the girl’s phrase: “I don’t know about you, but I drink Aperol!”

In December 2003, the Barbieri brothers' firm became the property of the company. The new owners continue to actively promote the drink and expand production. Orange liqueur is on a victorious march across Europe. Later, more emphasis was placed on promoting the Syringe aperitif. And in 2011, Campari released the Aperol Spritz, a ready-made form of the famous cocktail.

Description, taste and composition

Aperol is an Italian aperitif with a red-orange color. Aperitifs are, as a rule, dry, rather than sweet, alcoholic drinks. Served before meals to stimulate appetite.

Usually in descriptions of Aperol, the taste is indicated by its main components: bitter orange, gentian and rhubarb. But, to be more precise, the famous aperitif has a taste that combines the aroma of melted orange ice cream with a slightly bitter aftertaste. Similar sensations appear when you bite into a grapefruit, washed down with sweet carbonated water.

However, there are several components whose content in the aperitif is known for certain. This:

Bitter and sweet oranges;
Gentian;
Rhubarb;
Cinchona;
Sugar;
Alcohol.

The ingredients of the liqueur have not changed since its invention, even with the transfer of its production to another company.

Not everyone is a fan of the bittersweet taste of Aperol, but the Spritz cocktail has yet to find a single critic.

Domestic consumers adapted its name to suit their own ears. In fact, his name sounds like “Spritz,” which literally means “splashing” or “fine rain.”

Since 2011, it has been included in the official list of cocktails of the International Bartenders Association (IBA) under the name Spritz Veneziano.

Options

There are several geographical variations of the Syringe with different alcohol contents. But on average it fluctuates around 8%.

The classic Spritz is prepared only with Aperol. In modern versions, the latter can be replaced with Campari, Select, as well as Cynar or China Martini.

Another recipe change is to use Prosecco Spumante or another sparkling white wine instead of Prosecco Frizzante. In this case, it is permissible not to use soda in the recipe.

Spritz has a twin brother in the world of cocktails - Pirlo bresciano. The difference between them is that the latter often uses Campari and types of white sparkling wine other than Prosecco.

Recipe

Unlike Aperol itself, the recipe of which is kept in the strictest confidence, preparing the Syringe cocktail will not be difficult for you. Having all the necessary components on hand and exactly 30 seconds of time, you will cope with the task in a time or two.

The Venetian recipe provides the following proportions of components:

1 part sparkling Prosecco;
1 part Aperol;
1 part soda.

The official IBA recipe differs only in the ratio of the drink's ingredients:

Prosecco – 66 g (3 parts);
Aperol – 44 g (2 parts);
Soda – up to a full glass or 1 part.

To prepare, take a cognac glass (snifter) or cocktail glass and fill it with ice. Wine is poured first, then liqueur and, lastly, soda. Garnish the drink with a slice of orange and enjoy the incredible sensations.

What to drink with

Spritz is an excellent aperitif. You can combine it with many products.

A special combination of flavors will be created by its duet with fish, white meat or sandwiches. You should not combine the cocktail with red meats.

Sandwich and Spritz are Italian classics. In the republic, there is even a network of recommendations on the composition of snacks depending on the components of the drink. So:

Spritz with Aperol: Wood-roasted Tuscan meat, lettuce and mustard.
Spritz with Select: tuna, hard-boiled eggs, lettuce.
Spritz with Campari: mortadella, black truffle and fresh tomato.
Spritz with Cynar: spinach and gorgonzola on brown bread.

How else can you drink Aperol?

Although the Spritz is by far the most popular cocktail in Italy, it is not the only way to drink Aperol.

We bring to your attention some more excellent liqueur combinations:

Highball cocktail: combining a small amount of Aperol with sparkling water. This drink can be garnished with a lemon twist. It is very refreshing in the summer.
A variation on the theme of the Negroni cocktail: dry gin, Aperol and vermouth in a 1:1:1 ratio. Complete the aperitif with ice cubes and a slice of orange.
Orange liqueur loves citrus fruits. The combination of equal parts Aperol and freshly squeezed juice of any citrus fruit will not leave you indifferent.
An unexpected combination of bitter liqueur and rhubarb. The latter is one of the components of Aperol, therefore it is in perfect harmony with its taste. The best way to use rhubarb is to turn it into syrup. To do this, in a thick-bottomed saucepan, mix sugar syrup with chopped plant stems, simmer over low heat until they are completely softened. This sweet decoction can be added to taste, for example, to the highball cocktail described above.
Finally, a recipe for those who like it hot. Aperol with a little vodka will pleasantly warm you up in the winter cold.

Price

The price of Aperol in Italy does not exceed 15-20 Euros per 1 liter. At the same time, the cost of a ready-made Aperol Spritz cocktail is about 6 Euros for 6 bottles of 150 ml.

In domestic retail spaces, an aperitif is often presented in a volume of 0.7 liters, the price of which ranges from 1200 to 1400 rubles.

Now you know how, with what, when and for how much you can drink Aperol. Experiment with the famous aperitif. Perhaps you will be the one to discover a new incredible combination. But remember: “Whether you’re Russian or Armenian, prepare the Syringe at 3:2:1!”

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An aperitif is a drink (alcoholic or non-alcoholic) that is usually consumed before eating in order to stimulate the appetite. Typically, this aperitif is served in bars or cafes with a light snack, but many restaurants also widely use this local tradition.

History of the aperitif

The expression “aperitif” comes from the Latin word “aperire” (literally translated – “to open”), so the very meaning of the word should be taken literally - light drinks were intended to “open” the stomachs of clients and guests of a festive event before a hearty dinner.

The first to come up with this tradition back in the 5th century BC is considered to be the great Greek physician Hippocrates. For his patients who had problems with appetite, he came up with an original and effective method of treatment - drinking a mixture of bitter herbs (rue, wormwood) and sweet white wine, which increased the amount of saliva and promoted the release of substances to stimulate appetite. This method became widely known and was adopted by many peoples, who added their own notes of taste and began to add various popular spices to the mixture - cloves, nutmeg, cinnamon, etc.

The aperitif gained real popularity only in the 19th century, when King Vittorio Emanuele II appreciated the gift presented in the form of wormwood tincture - Gancia vermouth almost immediately became a traditional and obligatory drink of the royal palace. Since that time, Italians have remained true fans of the aperitif.

Modern Italian aperitif

Unlike previous centuries, the modern aperitif has become no longer a tradition, but an opportunity to appear in public and have good fun in a relaxed atmosphere. In addition, compared with the period of the late 1990s, the pricing policy of the aperitif has become more accessible to the general public.

The average cost of one glass is from four to ten euros, and the most popular drinks are ordinary red and white wine.

The main types of Italian alcoholic aperitif are:

wines - dry white or rose wine (regular or sparkling) and stronger wines - Sherry, Marsala and Port;
vermouth - depending on the type and taste, served with green olives, mint leaves or slices of lemon and orange;
anise cocktail– the most famous and popular cocktails called Pernod Ricard and Pastis;
beer – almost all types of beer are served as an aperitif;
cocktails of various types with the addition of the most popular drinks in Italy: Campari, Aperol, liqueurs and other alcoholic drinks. As a rule, they are served with ice.

Despite the fact that it is customary to serve an aperitif on trays, many establishments still practice serving it at the counter at the entrance - the visitor has the opportunity to independently see and choose the drink he likes.

Age limit: 18+

Italian and Russian interpretations of aperitif are very different from each other. In Russia, there is an opinion that an aperitif is a glass or shot of a strong drink (vodka, for example), which is drunk right before a meal and drunk almost in one gulp. In Italy, however, aperitivo is a whole tradition, these are drinks much less alcoholic than vodka - and, most importantly, it’s not just drinks, it’s also a great opportunity to relax, take a break, chat with acquaintances, relatives, friends...

Who drinks aperitivo?

Almost everything! These include young people, middle-aged people, and pensioners; both men and women; and businessmen, and employees, and people of liberal professions, and students. Children, of course, do not drink alcoholic beverages.

What are they drinking?

As a rule, low-alcohol drinks. Usually these are cocktails - for example, Spritz, Bellini, Rossini, based on dry or semi-dry sparkling wines. In addition, they also drink just wine as an aperitif - mostly dry, often sparkling. One of the most popular options is Prosecco. But what Italians don’t drink as an aperitivo is vodka, gin, rum and other strong drinks.

When do they drink?

During the day (before lunch) and in the evening (before dinner, sometimes instead of dinner or after dinner), but not in the morning. It’s curious that sometimes aperitivo is not tied to food at all - in other words, it’s about the same as “let’s have tea” in Russia. In general, as Valentino Bontempi says, an aperitif is “an Italian phenomenon that combines food intake, informal communication, exchange of business and personal information, meeting new people and just a little rest... this is a very capacious concept” (M.: EKSMO, 2013, p. 26).

Aperitivo in bars and free snacks

Experienced and thrifty tourists know that in some Italian cities aperitivo is also a good opportunity to dine for a nominal fee. As Barbara and Stillman Rogers, authors of a guide to Turin, point out, “for a stylish Turinese, an aperitif is an opportunity to be with friends, and for a tourist who has stocked up on a decent suit, an aperitif can mean a free dinner” (M.: FAIR, 2010, p. 42 ).

Well, don’t think that a decent suit is just a suit with a tie. Unless you are going to a very expensive establishment, regular clean casual clothes will suffice. Of course, no one will give you a completely free dinner, but if you order an aperitivo - some kind of drink - then you may be given a plate of appetizers or access to a buffet with appetizers. Some people come up to the table several times and pile up plates, but this, in my opinion, is not very decent.

Which cities offer such a pleasant opportunity? In Milan and Turin - in many establishments (by the way, Turin is the birthplace of aperitivo), in Rome and Padua - sometimes, and in Venice - almost never, except in some isolated establishments. In general, the tradition of aperitivo with free appetizers is more characteristic of northern Italy.

Prices, quality and assortment of snacks greatly depend on the level of the establishment, as well as on the city. Let's say, in the center of Padua an aperitivo can cost 5 euros, and in the center of Milan – already 8 or 10 euros. In expensive, pretentious bars, prices can reach up to 20 euros. True, the more expensive, the greater the chances of more interesting and intricate snacks.

Possible snacks: bruschetta, toast, canapés, cheeses, olives, fruits, “micro-pizzas”, small slices of pizza, vegetables, nuts, chips, salads... Sometimes they bring you a separate plate, but often there is a buffet (and it’s a good idea to take a look at it). Sometimes you can drink Aperitivo and eat snacks at tables, but sometimes you will be asked to remain at the bar (in some cases standing). Sometimes you can pay at the end, sometimes right away. In general, anything can happen.

Some typical aperitivo drinks

Prosecco wine– dry or semi-dry sparkling wine made from Glera (Prosecco) grapes using an accelerated method, with secondary fermentation in tanks rather than bottles. It is especially popular in the Veneto region, where it is produced. Serve cold, without ice. Read more about Prosecco.
Cocktail Spritz– made on the basis of bitter liqueur or Aperol, sparkling white wine and soda water. Served cold, with ice. Particularly popular in northeastern Italy, in the Veneto region. I talked more about Spritz here.
Rossini cocktail– made on the basis of strawberries/strawberries, strawberry puree/syrup and sparkling dry or semi-dry white wine. Appeared in the middle of the 20th century.
Bellini cocktail– made on the basis of peach puree/nectar and sparkling dry or semi-dry white wine. Invented in the 1930s in Venice.
Cocktail Tintoretto– made on the basis of pomegranate juice and sparkling dry or semi-dry white Prosecco wine. Popular in the province of Treviso, in the north of the Veneto region.
Cocktail Pirlo– made on the basis of dry or semi-dry white wine (sparkling or still), Campari bitter liqueur (sometimes Aperol) and soda water. Served cold. It is especially popular in the Lombardy region, namely in the province of Brescia - and Pirlo comes from Brescia.
Cocktail Negroni– made with sweet red vermouth, bitter Campari liqueur and gin. Served cold, with ice. Garnished with orange peel or orange slice. Invented - presumably - in Florence, in 1919 or 1920.