ITALIAN APERITIF TRADITION
In Italy, the aperitif is a cherished tradition. It typically involves enjoying pre-dinner drinks, often accompanied by light snacks, to stimulate the appetite. It's a social moment, encouraging relaxation and conversation before a meal.
Classic choices for drinks usually include Aperol Spritz, Campari, or Negroni, often served with snacks like olives or cheese.
The aperitif tradition emphasizes socializing and enjoying a leisurely start to the evening, but often people here in Italy have an aperitif with friends even on a Saturday or Sunday before lunch.
Last week we were recording the video “Homemade Italian aperitif” for my YouTube channel and my friend Paola, who was also our hostess, told me many interesting things about the aperitif tradition, which ones made me curious and delve deeper, and here I would like to share with you the fruit of my little research and the recipes for the home made Italian winter aperitif.
In ancient Latin, the term "aperitivus" or "aperitivum" did not specifically refer to the modern concept of an aperitif. The word "aperire" in Latin means "to open," and it was associated with the idea of opening the appetite.
The modern use of the term "aperitif" in the context of pre-dinner drinks with appetizers has evolved over time, drawing inspiration from historical practices. Throughout the ancient world, various civilizations had their own versions of aperitif traditions.
In ancient Rome, for instance, before lavish feasts, individuals would indulge in a pre-meal ritual known as the "gustatio," involving small bites of flavorful foods and sips of wine. This practice aimed to stimulate the appetite and set the stage for the upcoming meal.
In Ancient Greece, the aperitif tradition involved the consumption of a drink called "hippocras" which was a mixture of wine, herbs and water. This practice served both social and practical purposes. Greeks believed that diluting wine with water promoted moderation and prevented intoxication during gatherings. Additionally, they considered it a way to enhance the taste and aroma of the wine. The symposium, a social and intellectual gathering, often began with the sharing of krasis.
In ancient Persia, aperitifs played a role in royal banquets. The Persians enjoyed fragrant wines infused with herbs and spices, creating a sensory experience before the main course.
In medieval Europe, herbal-infused wines known as "potion" or"elixir" were consumed before meals for both their perceived digestive benefits and their aromatic qualities. These drinks often contained a blend of spices, bitter herbs, and wine.
During the Renaissance, the popularity of aperitifs continued to grow, and Vermouth, a fortified and aromatized wine, emerged as a notable choice. The 19th century witnessed the rise of iconic aperitif cocktails like the Martini and Negroni, contributing to the culture of pre-dinner drinks.
The aperitif tradition has evolved over time, becoming a global phenomenon with diverse cultural influences. In the modern world, popular choices in Italy are the iconic Aperol Spritz and Campari, while in France, the classic Kir and Kir Royale showcase the aperitif culture.
Around the world, variations include Spain's Vermouth rituals, where people gather for vermouth and tapas, and Japan's tradition of enjoying aperitifs like Sake or Umeshu before meals.
Overall, the aperitif tradition has evolved over time, with each era adding its own nuances and preferences to this delightful prelude to a meal, however the meaning of this ritual always remains linked to our deep and ancient desire for sharing and socialization.
The Italian lifestyle especially, is known for its emphasis on family, community, and an appreciation for good food and wine. Italians often prioritize leisurely meals, socializing, and a strong connection to their cultural heritage. The passion for Art, History, and a Slower-paced Lifestyle is also an integral part of the Italian way of living.
Being at home with friends and family and preparing a warm meal to eat and open a bottle of good wine, is something we often do here. And when my friend Paola and I decided to make a video dedicated to the aperitif tradition here on Lake Como, I was very happy and I must tell you, I had a lot a lot of fun helping her prepare and then “gustare il nostro aperitivo” enjoying our aperitif.
Paola is Italian, born, raised and living in Como on the shores of the beautiful lake which bears the same name Lake Como. "Cooking is passion", she says "When I was a little girl I loved to cook, spending hours in the kitchen with my mother, making a mess but learning delicious traditional Italian recipes. Today, I am still that same little girl playing in the kitchen; I like to experiment with different tastes and textures, tinging from the Italian culinary culture to create my own personal recipes.”
Preparing an home made aperitif, as we have seen, continues the Italian tradition of finding different, fun and tasty ways to socialize with those we love or simply want to spend some pleasant moments of conviviality, accompanied by a glass of good wine or a cocktail, and a few morsels of good cheese and so on and so forth...
And Paola did this too, she prepared some delicious appetizers and drinks for us, and we enjoyed everything with great pleasure!
Below you will find complete recipes for the Home made Italian Winter Aperitif video. Enjoy!
🍸 In the video we prepare Senera Spritz - a new variation of the classic Spritz, with a fresh flavor of herbs and rosemary of the Senera Vermouth 🌿
🍸 Recipe for the Senera Spritz
Ice filling 80 ml Senera Vermouth Rosè
120 ml Prosecco or Franciacorta Italian sparkling wine
20 ml Filled carbonated water Garnish with a sprig of fresh rosemary 🌿
👩🏻🍳 ITALIAN MEATBALLS
Total preparation time: 30 minutes
Baking time: 10-15 minutes
Servings: 6
INGREDIENTS
700 g (25 oz) ground meat - 350 g beef /350 g veal
100 g (3.5 oz) ham, finely chopped
1 medium onion (red, white or yellow), finely cubed
2 medium eggs
2-3 garlic cloves, minced
45 g (about ½ cup) whole grain bread crumbs
60 g (about ½ heaping cup) grated Parmesan
2 tablespoons parsley, finely chopped
Freshly ground pepper
All-purpose flour
For the Dip
2 tablespoons extra virgin olive oil
¼ medium yellow onion, chopped
250 g tomato pulp
A nice pinch of chilli powder
A pinch of salt and freshly ground pepper
4-5 basil leaves
1 teaspoon of sugar
2 tablespoons of vinegar
DIRECTIONS
Preheat the oven to 180°C (350 °F) and set the baking rack to the middle position.
1. In a non-stick pan sautè the onion and ham over medium-low heat, until the onion is translucent. Set aside.
2. In a large bowl mix all the ingredients together. Use your hands to mix well.
3. Scoop up a teaspoon and roll to form a ball. Repeat with the remaining mixture.
4. Lightly flour the meatballs. You can also use bread crumbs.
5. Place the meatballs on a baking sheet lined with baking paper and bake in the oven for 15 minutes until lightly browned.
6. Prepare the Dip while the meatballs are baking. In a small sauce pan, lightly brown the onion in the oil. Add the tomato sauce, salt, pepper and flavored with a a pinch of chilly powder. Cook for about 15 minutes over medium heat, then, when the sauce has thickened, add the sugar and, then, the vinegar. Let the vinegar evaporate, then add the basil. Turn off the heat and blend the sauce with a blender, until smooth and homogeneous.
7. Serve immediately when the meatballs are still warm.
Curiosity
There is a recipe that is loved by most people: meatballs, the masterpiece of the southern Italian cuisine. Nowadays there are different versions, this is my recipe, that I learned from my mother, with a modern revival according to nutritional suggestion, instead of being fried, the meatballs are baked in the oven.
🧑🏼🍳 ROBIOLA IN CROSTA
INGREDIENTS
200 g (7 oz) goat Robiola cheese
230 g (½ pound) puff pastry
1 tablespoon water
Crackers or toasted bread
DIRECTIONS
1. Preheat the oven to 200°C (400°F) and set the backing rack to middle position.
2. Shape the brie as a rectangle by cutting off the point (halfway between the tip and the outer edge), then divide the point longitudinally in half. Place the two thin triangles obtained along each side of the larger piece of brie to create a rectangle.
3. Cut the puff pastry sheet to obtain a strip of about 25x15 cm (10x6 in), wrap the cheese completely as if making a little package like a gift.
4. Wet the overlapping parts and seal the pastry by pressing firmly with your fingers. This step is very important to avoid having the cheese leak out during baking.
5. Decorate the “package” with pieces of puff pastry in a design of your choice.
6. Place the wrapped cheese on a baking sheet and bake for about 15 minutes or until golden brown.
7. Let cool for 15 minutes, and serve with toasted bread or crackers, walnuts and honey.
Curiosity
Try it on either toasted Italian bread or your favorite crackers. To fully enjoy Brie’s taste you have to eat it with its rind, a integral part of its flavor. Some cheeses are conserved in plastic wax or even natural rinds that have, however, an unpleasant taste; Brie’s rind, on the other hand, adds a pronounced and distinctive taste to the cheese, so please do not remove it. Brie is a soft French cheese named after the French region Brie. In Italy we have a very similar one called Camoscio d’Oro.
👩🏻🍳 DATES WRAPPED IN BACON
Total preparation time: 18 minutes
Baking time: 8-10 minutes
Servings: 4-6
INGREDIENTS
12 thin slices of bacon
12 Medjoul dates
12 dark chocolate chips
12 small cubes of goat cheese
12 toothpicks
DIRECTIONS
1. Preheat the oven to 180 °C (350°F) and set the baking rack to the middle position.
2.Remove the pits. Add the chocolate and goat cheese.
3. Wrap each date with a sheet of bacon. Pierce a toothpick through the center of dates to hold bacon into place.
4. Arrange the rolls on a baking sheet covered with parchment paper.
5. Bake for 8-10 minutes, turning once, until bacon is crispy. Remove from the oven and serve warm.
CURIOSITY
The combination of dates, chocolate, cheese and bacon is delicious: the sweet flavor of dates mix well with the bacon’s salty taste. When you start eating these appetizing bites, it is hard to stop…..uno tira l’altro!
👩🏻🍳 For the cheeses we served:
• 🧀 For the dates and the Robiola in crosta the cheeses we used are all from the local Biofarm Casale Roccolo , Fabio's goat Formagella Gioia and the goat robiola.
• Raspadura di Lodi, typical of the Lombard city of Lodi; hard cheese, cut like puff pastry - scrape
• Casera della Valtellina
• Gorgonzola from the Gorgonzola village
👩🏻🍳 Cold cuts we served:
Artisanal cured dry meats - Slinzica from Valtellina Region
Artisan Salami and pork Coppa
Rye bread
If you want to check Paola’s work, here you can find her website and blog “Passion and Cooking” and
also her books about Italian food and healthy Lifestyle 👩🏻🍳 🤍
For for those who want to continue with the video you will find it down here ⬇️
Enjoy your viewing and enjoy your Aperitif if you decide to prepare one at home!
Baci!
Teo
