What is an aperitif in Italian? Traditions of Italy: Aperitivo The most popular non-alcoholic Italian aperitif

For a long time I wanted to tell you about the wonderful tradition of the Italian aperitif and make an overview of some of the bars in Pisa and Podpisia, which are the best in this tradition.

Despite the wide distribution in Italy, the aperitif very often surprises tourists, it is worth saying, it pleasantly surprises.

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

Drinks during the aperitif, which starts at 6 pm and ends by half past eight, are sometimes more expensive than at other times, often with a special price above the bar. What is the matter, what is the beauty of tradition. And the charm of tradition is in the buffet, which, depending on the breadth of the hand of the bar owner, offers from light snacks, such as nuts and chips, to a selection that makes eyes run up and buttons on jeans: cutting from the best Italian cheeses and prosciutto, salads, olives, pickled onions, sandwiches, focaccia, deep-frying, sauces, even pizza and pasta. The buffet is replenished during the evening, you can really eat from the belly, and most importantly - completely free of charge, paying for one drink at a special price.

An aperitif in Italy is called the "new pizza" - an opportunity to eat and chat with friends and spend a minimum of money. Usually they look at an aperitif after work and before dinner, but young people most often replace 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, the food is put up on the bar counter and tables. Prices range from 3 to 8 euros per drink, depending on the location of the bar. Of course, cheaper and more varied aperitifs are held in bars some distance from the tourist routes. Drinks will also be cheaper there. Therefore, I will also talk about bars in some distance from Pisa, but I will tell you how to find them. Being in Italy and not visiting an aperitif is unforgivable. By the way, another plus to my favorite region, Tuscany - the best aperitifs, in my opinion, are held in Tuscany.

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

Have you been to an Italian aperitif?

Aperitif and digestif- prelude and epilogue of the Italian meal. Italians prefer not to "wash down" the main meal, but to drink before and after it, which, they believe, increases appetite and helps digestion. The Italians are one of the founders of the tradition and the inventors of various alcoholic drinks for aperitifs and digestifs.

Our article will help you understand these concepts and, when visiting Italy, do not get confused in a bar or restaurant when you see a menu with unfamiliar names, but choose a drink that suits your mood and occasion.

Aperitif in practice: fun with a Russian-speaking guide. To order => planmytrip@website, +7 910 476-34-33 (WhatsApp)

1. What is an aperitif

Drinking drinks before meals aperitif is a well-known concept all over the world. Aperitif comes from the Latin verb aperire, which means "to open". That is, the idea of ​​an aperitif is to open (stimulate) your appetite and cause salivation, which will allow you to feel the taste of dishes more fully and sharply.

In Italy, the aperitif is an important social habit, for which even certain time(usually from 18.00 to 20.00). This is the time when Italians after work or study meet friends and girlfriends in a bar, take a cocktail, chat and share news. In some cities, especially in the northern and central part of the country, there are trendy aperitif-only establishments where young people go to hang out and have fun.

2. What drinks are usually consumed in Italy for an aperitif

The tradition of drinking alcohol during a meal dates back to the ancient Romans, who used various wine drinks. They especially liked wines sweetened with honey, and wines with spices and herbs. Later, in the Middle Ages, people believed in the healing properties of alcohol mixed with sugar and herbs and took it as a medicine.

The real fashion for aperitifs arose in the 19th century and later spread to all major Italian cities, especially in the northern and central parts of the country, where they prefer vermouth, bitter liqueurs and cocktails based on them. The south is more of a story about wine (for example, malvasia bianca in Campania and Puglia or marsala wine in).

It is customary to drink for an aperitif dry unsweetened and weak alcoholic drinks. However, it would be a mistake to assume that an aperitif only includes alcohol. This also includes soft drinks and light snacks served before the main meal.

Aperitif drinks:

• Mineral water, juice, fruit-based cocktail. Popular brand of mineral water - San Pellegrino, on the basis of which a non-alcoholic drink is prepared L'aranciata mixed with orange juice and sugar,
• Non-alcoholic analogues of Campari - and Crodino based on citrus and herbs,
• A glass of wine (we recommend dry sparkling wine to cheer up - prosecco) / beer / vermouth / any alcoholic drink, usually not sweet and not stronger than 20%.

3. Italian vermouths and other types of alcohol for an aperitif

The history of the modern aperitif began in 1786 in Turin, where the herbalist Antonio Benedetto Carpano created the first vermouth, which has become the basis for many aperitif cocktails. This fragrant fortified wine, infused with herbs and roots, has gained extraordinary popularity in Turin cafes. Later, in the 19th century, aperitifs began to be used throughout Europe, and in Italy they were widely distributed in fashionable cafes in Genoa, Florence, Milan, Turin and Venice. There are two types of vermouth - white (classic) and red (with the addition of burnt sugar).

The most famous brands of vermouth are produced in Turin and Milan:

• Carpano (after the inventor of vermouth),
• Cinzano,
• Martini,
• campari,
• Punt e Mes.

In 1860, Gaspard Campari, another "father" of the modern aperitif and the creator of the liqueur of the same name, came up with a popular cocktail based on red vermouth, campari (bitters with herbs and fruits) and soda. Initially, he named it Milan-Turin after the origin of the ingredients, and later renamed it Americano(As you can see, this is not only the name of coffee in Italians!) - in honor of the Americans who sat in the Campari bar. It was this cocktail that was the very first that I ordered agent 007 james bond(it is not mentioned in the films, but in the first book by Ian Flemming there is an americano cocktail).

In addition to americano, on the basis of campari, vermouth, and gin, another popular aperitif cocktail is prepared - Negroni. It was first blended in Florence at the request of Count Negroni, who wanted to make his favorite Americano stronger.

A drink that has also become part of the aperitif ritual in Italy, especially in the summer, is Aperol Spritz. This cheerful orange-colored cocktail from Venice gained popularity after World War II. It contains prosecco (a white sparkling wine from the Veneto region), aperol (a low-alcohol drink based on orange and herbs) and soda water. Served with ice and an orange slice.

It is impossible not to remember plane tree (cynar)- Italian liqueur infused with 13 herbs, including artichokes. Due to the substance cynarine it contains, which is believed to aid digestion, plane trees are consumed before and after meals, alone or in cocktails.

4. Snacks for an aperitif

Aperitifs are usually accompanied stuzzichini(similar to Spanish tapas) - light, usually not sweet snacks: these can be olives, mini-bruschettas, chips, nuts, grissini bread sticks, etc. In Venice appetizers for an aperitif are called (cicchetti), which are a whole plate with a mix of olives, mini sandwiches and even seafood.

The snack is usually eaten with fingers or with toothpicks. But do not confuse an aperitif with lunch or dinner. In some bars, the practice arose to offer lunch leftovers for appetizers in the form of a buffet, which even got its name - apericena(a compound word from aperitivo and cena - "dinner"). So, of course, it turns out cheaper than a separate aperitif and a separate full dinner, but this contradicts the very essence of an aperitif, which should only whet your appetite, not replace a meal.

5. Aperitif and digestif - the difference

Digestive (digestivo)- the opposite of an aperitif.

The difference between a digestif and an aperitif:

• consumed after meals
• aids in the digestion of ingested food,
• an aperitif can be non-alcoholic, a digestif includes only alcohol, tea and coffee are not included in it,
• as a rule, alcohol on a digestif is stronger and sweeter.

6. Popular digestifs

• Limoncello (limoncello)- liqueur infused with lemon peel. The average alcohol content is 26%. It is mainly produced in southern Italy (), on the islands of Capri, Ischia and Sicily. Limoncello is the most popular liqueur in Italy after Campari. And the most expensive bottle of alcohol in the world worth over $40 million is a bottle of D'Amalfi Limoncello Supreme,

• grappa (grappa)- Italian grape alcoholic drink with a strength of 40% to 55%. The name "grappa" is protected in the European Union, only a drink made in Italy or in the Italian part of Switzerland can bear such a name. The most famous and largest grappa factories are located in the Veneto region. Sometimes grappa is added to espresso (it turns out caffe corretto which literally translates as "correct coffee"). Another option is "killer coffee" (ammazzacaffè), when you drink espresso first, and then a glass of grappa,

• amaro(from It. amaro - “bitter”) - a bitter herbal liquor with a strength of 16 to 40%. Amaro is often referred to as "vermouth without wine"
• amaretto(amaretto) is a bittersweet, almond-flavoured liqueur whose origin, according to legend, goes back to one of Leonardo da Vinci's students. Amaretto is often used in the manufacture of confectionery, added to coffee and cocktails, one of the most famous is "Godfather", which was the favorite drink of American actor Marlon Brando,
• sambuca- Anise-flavoured liqueur with a strength of up to 42%. It is believed that the progenitor of sambuca was brought to Italy by the Saracens, who used this anise-based drink as a medicine and after eating. The first liqueur called sambuca was produced in the city of Civitavecchia near Rome, and the best-selling and famous brand is Molinari. Traditional Italian way of eating sambuca con mosca("sambuca with flies"), when sambuca is served with three coffee beans, symbolizing health, wealth and happiness. They are advised to chew while drinking. Just like grappa, sambuca is sometimes added to espresso.

7. How Italians drink alcohol

Can Italians be called drunkards because almost every evening they drink a glass of wine before a meal or a glass of liquor after? Rather, no than yes, because they drink very metered and moderately, just for fun. When Italians drink, they eat, so the effect of alcohol is counteracted by a fairly satisfying meal. At home, opening a bottle of liquor, they can stretch it out for many weeks. How is that nice touch to the meal and communication not an excuse to get drunk.

Italians drink high-quality and, as a rule, not too strong drinks. Alcohol of original origin, which has passed state certification, has a special marking DOCG is the highest category in the classification of Italian wines, guaranteeing the geographical origin and method of wine production. Wines included in the DOCG category are produced in strictly defined areas of Italy and according to a regulated technological process. Examples of Italian wine labeled DOCG: Brunello di Montalcino (), Prosecco Superiore di Conegliano-Valdobbiadene (Veneto), Asti (Piedmont).

So, here are the three components of the drinking culture in Italy:

1. Better less is better. You should drink for pleasure, savoring every sip, and not to get drunk, or compete with friends who will drink more
2. Alcohol consumption is accompanied food and socializing
3. Favorites - soft drinks. Even doctors recommend drinking one glass of good wine 🙂

A person lives without food for about a month, without water - a little more than a week. And some picky eaters can't stand a single meal without the right liquid accompaniment. The Italian gastronomic world is rich in traditional drinks that are known in many countries of the world. The republic has an excellent option for all occasions, whether it's a nice dinner with family or a noisy party in a cafe. To dwell on something in particular, you need to know about everything. Therefore, we decided to compile a complete guide to all types of traditional drinks that temperamental Italy can please.

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

The category of vermouths (Vermut) includes red, pink 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 reds, Italian factories produce all varieties of fortified wines.

(Martini) - 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 the producers of alcoholic beverages. The name "vermouth" is no longer used on bottles, as most varieties of martini have a strength of 14.4%, which is less than the rules for this category.

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

• Martini Extra Dry is a dry alcoholic drink born at the beginning of the 20th century. Vermouth color of light green straw. The taste is fruity-floral with a subtle smell of raspberry and lemon, accentuated by notes of iris and woody nuances. Serve on its own, chilled. Fortress 18%.
• Martini Bitter is a bitter red 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 are replaced by notes of rose and saffron. Martini Bitter is a wonderful base for cocktails. The fortress reaches 25%.

Cinzano (Cinzano) - drinks produced by the company of the same name in several varieties.

• Chinazano Bianco (Cinzano Bianco) - vermouth based on white wine. The color is almost absent, the taste is sweet with notes of vanilla and spices. Serve alone or in combination with juices. Fortress 15%.
• Cinzano Rosso is a drink based on red wine. The color is burgundy, the taste is citrus with notes of spices, fruits and flowers and a bitter aftertaste. Use alone or dilute with apple juice. Pairs well with cinnamon. Fortress 14.8%.
• Cinzano Extra Dry is a vermouth based on dry wine. A drink of light straw color with a bright taste, tinted aroma of berries and herbs. Acts as a component of many cocktails. Fortress 14.8%.

Guilt

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

Amarone

Amarone della Valpolicella is a red dry wine belonging to the category. Produced exclusively in Valpolicella (Valpolicella) province (Verona). The uniqueness of this drink is that it is made from pre-wilted grapes. As a result of this procedure, the berries lose up to 40-45% of their mass. 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. The alcohol content is about 14%.

It goes well with stewed vegetables, fried meat (especially with game), various types of cheeses. Serving temperature 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 by double fermentation (Martinotti method). A pale yellow drink with a sweet, balanced taste. It has a characteristic aroma of white muscat. Alcohol content 7-9%.

Perfectly harmonizes with fruits and sweets, it will be a wonderful end to the dinner. Serving temperature 6-8 degrees.

Bardolino is a red dry wine of the DOC category from the province of Verona. The main grape varieties are Corvina, Rondinella and Molinara. The drink is ruby ​​red with a cherry hue, darkens as it matures. Harmonious fruity taste with slight bitterness. Fortress 10.5%.

Use bardolino with soups, fried meat, snails and mature cheese. Temperature for serving 16-18 degrees.

(Barolo) - dry red wine from the area (Piemonte). It is made from the Nebbiolo grape and is often referred to as one of Italy's finest wines. It takes about 38 months from harvest to release of the drink, 18 of which Barolo matures in wooden containers. Color varies from ruby ​​to garnet depending on age. The taste is rich with rose notes and aromas of dried fruits, mint, plum and white truffle. Tannin is pronounced. Alcohol content 13-15%.

Barolo is a great pairing for low protein dishes: stewed vegetables,. In Piedmont, wine is served with grilled meats. Serving temperature 16-18 degrees.

Gavi is a dry white wine from the province of Alessandria. Since 1998 it belongs to the DOCG category. Made from Cortese grapes. It has a straw color and a neutral, mild aroma. The taste is rather sour with persistent fruity notes.

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

Chianti is a DOCG dry red wine from the Tuscany region. It is produced from Sangiovese grapes (Sangiovese), 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 aroma of violets. The minimum fortress is 11.5%.

Lambrusco is the name given to various wines made from the grape variety of the same name, some of which are classified as DOC, others as IGP. The most valuable is Lambrusco di Sorbara from the province of Modena. It is a red dry or semi-sweet wine with aromas of strawberries, raspberries and cherries.

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

The drink harmonizes well with pork, lamb, 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 is 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 although modern Italians are not alien to foreign trends in the form of cola and fanta, there are still non-alcoholic drinks 100% “made in Italy”. Effervescent waters and fragrant juices are ideal for summer heat, hot coffee for winter evenings.

Carbonated

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

The inhabitants of the country prefer it as a regular drink. Mineral water and wine are the most common drinks with meals. Sweet carbonated waters are more 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 aranchata in two varieties: regular and bitter. Due to the high quality of water and the natural taste of orange, the drink overtook its American counterpart in sales.

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

The recipe of the drink is kept secret, it is only known that among the ingredients there are cloves, cardamom, coriander and nutmeg. The solution is insisted in oak barrels in order to give it a characteristic bitterness. Crodino has an orange color and a spicy taste. Used alone 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 is called shorter, but the recipe remains original.

It is a strawberry-colored drink with citrus and herbal flavors. In addition to the classic red (Rosso), there is also Sanbittèr Dry (no dyes) and Sanbittèr Gold (yellow). Sunbitter is popular among the youth of Italy as an everyday drink.

Chinotto or Kinotto (Chinotto) is the most famous non-alcoholic drink in Italy. It is produced from citrus juice (Citrus myrtifolia) and other plant extracts. It is sparkling dark water 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 Neri produces according to the best recipe.

Coffee

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

Cappuccino is a coffee drink traditionally made with double espresso, milk and foam. Its name translates as "hood", which is associated with the color of the hoods of the monks of the Capuchin order. Cappuccino variations involve the use of cream instead of milk, cinnamon and chocolate chips.

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

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

Orzo is very similar in color and taste to coffee. This is a great option for kids and people with caffeine issues. The addition of citrus fruits to the drink makes it 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 variant, the amount of the milk component is 2 times more than the coffee component. Therefore, like cappuccino, Italians drink latte coffee only until 11 am. There is an ice-cold variety in which espresso and milk are poured over ice cubes. But it is more common in the US than in Italy.

Macchiato is a coffee drink with a small amount of milk. As the Italians say: "Espresso married cappuccino, and they had 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 an espresso with a layer of milk foam poured into a glass mug that has been sprinkled with cocoa. It is more milky than macchiato. In northern Italy, espresso is mixed with thick hot chocolate and topped with froth.

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. In this way, a very rich dark chocolate-colored drink is obtained.

Despite the high content of coffee, ristretto has much less caffeine than espresso. This is due to the fact that essential oils are primarily released into the water, which are responsible for the characteristic coffee aroma. The caffeine is extracted later. The taste of the drink is thick, rich. Ristretto is served with a glass of cold water so that in alternation 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 get a frothy consistency. It is very refreshing on hot days.

Juices

Juices are by no means what glorifies Italy, but they are very popular among the inhabitants of the country. According to the legislative act 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.
• Concentrated fruit juice (Succo di frutta da concentrato) is a drink made by reconstituting concentrated fruit juice. This procedure must be carried out by adding pure water only.
• 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 content of the fruit part is from 12 to 20%. Often, the percentage of juice is not indicated on the label of the drink.

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 with passion, and remember: “One does not live to drink. They drink to live. Life is easy and varied. Live like Italians!”

An aperitivo is as much an integral part of Italian gastronomic culture as pasta as a first course or coffee at the bar. After 18:00, when it's too early to have dinner, but a slight feeling of hunger is already making itself felt, and the soul asks for a holiday, it's time to touch this interesting tradition.

To start, a little history. The word "aperitif" comes from the Latin "aperire" - "to open", respectively, the main task of this gastronomic action is to whet the appetite before the main meal in the life of an Italian - dinner. It is believed that the world's first aperitif was invented by Hippocrates, who prescribed tinctures based on various appetite-stimulating herbs to his patients. Needless to say, this method was subsequently adopted by many and it became very popular not only in the medical environment? 🙂

But back to Italy. At the end of the 18th century, there lived in Turin a certain Antonio Carpano, the owner of a small wine shop. And one day, experimenting with various herbs, he took and came up with the famous vermouth, which once hit the table with the Italian king Vittorio Emanuele II. The king appreciated the drink with a pleasant bitter taste and ordered it to be served daily as an aperitif before dinner, which, of course, contributed to the wild popularity of vermouth among the Italian intelligentsia. So the tradition of aperitif gradually came to Florence, Venice, Milan, Genoa, Rome and even Naples. Although, in general, aperitifs are not accepted in the south of Italy, and Milan is famous for the best aperitifs.

So, what is an aperitif in Italy today? Everything is very simple - you go to an institution that has recovered to you, which offers aperitivo, order any drink and with it you get access to the buffet, which will be different everywhere. Somewhere, not particularly bothering, put up three or four types of bruschetta, somewhere they offer salads or cheese and meat cuts, there are also buffets with different types of pizza. In general, the choice is huge. On one of our previous trips to Italy, we got a rather meager aperitif: as an appetizer, they brought us two plates of bruschetta, obviously left over from lunch, and since then we somehow avoided aperitifs. Until Ira, who moved from St. Petersburg to Rome two years ago, took us to one great place in the cozy Trastevere area.

The bar is called Freni e Frizioni, which means "Brakes and Clutches" in Italian (this place used to be a garage). Address - Via del Politeama 4 - 6. It is not easy to find a free place here: closer to 20-00, even all the standing places near the stairs that lead to Freni e Frizioni are occupied by noisy Italians who leisurely sip their drinks and chat violently. As snacks, they offer cold salads with pasta, vegetables and various cereals: couscous, bulgur, several varieties of rice. In general, a paradise for vegetarians: everything is very tasty, healthy and satisfying. Prices are democratic: a glass of white wine costs 6 Euros, cocktails - 7-8 Euros. We got so drunk that we decided not to go to the planned dinner in the Ghetto area and try the famous Jewish artichokes next time. It's always nice when there is a reason to return to your favorite city 🙂

What could be the best prelude to a real Italian dinner? Of course, only a relaxing, fragrant, appetizing aperitif!

Gastronomic tourism in Italy is famous, but also for various types of drinks that have become popular all over the world.
We will tell you what native Italians drink and how not to make a mistake when ordering an aperitif.

1. Vermouth from Turin

Few people know that vermouth was originally an ancient medicinal mixture, the healing property of which was a mixture of various herbs. Only in the 19th century did vermouth begin to be used in the creation of cocktails, the most popular of which, of course, is the classic martini. Vermouth has an extraordinary aroma, because it contains more than 30 ingredients! The most intense notes of this bouquet are yarrow, mint, cinnamon, cardamom, black elderberry and nutmeg, which are set off by vanilla, cloves, chamomile and citrus fruits. Vermouth got its name in honor of the main ingredient - alpine wormwood, in German Wermut. , because it was here in 1786 that the first enterprise for the production of vermouth was opened.

2. Campari from Novara

Campari, a bitter herbal liqueur, was invented by Gaspar Campari, a native of Novara. A child from a large family, Campari worked as a bartender from the age of 14, and in 1860 he deduced the ideal drink formula, consisting of 60 ingredients.
Campari has a bitter taste that some people need to get used to, but it has both fruity and spicy notes. This drink is perfect for cocktails! Most often, Campari is mixed with juices or soda water, and of course, such a cocktail is ideal for an aperitif.

3. Negroni from Florence

The Negroni cocktail combines all the excellent taste qualities of the aperitifs described above. The Negroni is made up of one part sweet red vermouth, one part Campari bitters, and one part gin.
The origin of the Negroni is not exactly known, but according to legend, it was invented at the request of the French General Pascal-Olivier Comte de Negroni. The general wanted to diversify the taste of Campari vermouth, and the bartender added London gin instead of soda water to his glass, garnished with an orange slice. Since then, "Negroni" has gained popularity throughout Italy.

4. Prosecco from the Venice region

Prosecco is a dry sparkling wine, this is perhaps the lightest and most summery aperitif of our short guide. The first evidence of this aperitif dates back to the 16th century, when an English traveler discovered the winemaking of northern Italy. However, it is possible that prosecco has come to us since ancient Rome.
Today, the best prosecco comes from the Venice region. You can order prosecco in any Italian restaurant - try it and you will not remain indifferent!

5. Aperol Spritz from Venice

Aperol Spritz is the most popular drink in Venice. The idea of ​​diluting strong Italian wine with sparkling soda water first came up with the Austro-Hungarians who occupied Venice in the early 18th century.
In 1919, the Barbieri brothers invented their own orange, rhubarb and gentian bitter called Aperol. Having diluted it in the Austro-Hungarian manner with two parts of prosecco and one part of soda, they got their favorite Venetian aperitif - Aperol Spritz.

Which appetizer would you like to try?