Scent of lime and mint, bubbles that crack in the glass, finger food To share and sunsets from postcard … that of the aperitif (summer but not only) has become a real ritual.
That it is after a day of work, after hours spent on the beach between dives and sunbathing, or, simply, to find friends ever, theHappy Hour It is a moment of sharing of good food, drinks, music and many chat and laughter.
And it is such a serious moment that a real was born Aperitif manifesto Detached by institutions, representative bodies, companies and chefs with the aim of increasingly enhancing this moment of conviviality, a symbol of Italianness, which our country has made famous in the world.
The aperitif manifesto and must have for the perfect happy hour
In the decalogue for the perfect aperitif it is underlined that this rite is not a replacement of the meal and that the quality of the same is not measured by the quantity of the beverage or the food administered, but from Quality of the matching proposal and the individual elements that make it up.
The combination of drinks and food products must leave space for creativity of those who make it and must enhance the ingredients e transform tasting into experience.
A typical Italian aperitif includes a variety of snacks and drinks. You can find chips, olives, pretzels, taralli, pizzassandwiches and cutting boards of cured meats and cheeses. Raw vegetables or pinzimonio are often prepared, and lighter options such as pasta or rice salads, or even omelettes and savory pies. There are those who then love to amaze with finger food More sought after, perhaps including tastings of exotic kitchens.
THE’aperitif It is also a moment in which to experiment Sustainable choicesboth from the point of view of accessories (for example saucers and cutlery in recyclable material), and in the use of seasonal ingredients and/or produced by companies characterized by An attention to productive, environmental and social sustainability.
In short, the aperitif is a tool of Dissemination of the Italian lifestyle and taste which allows you to create opportunities for meeting, comparison and lightness.
Aperitif: a little history
But do you know when and how the aperitif was born? It is a widespread social rite first in Italy and then in the world, which has ancient origins and interesting curiosities. Derives from the Latin «open “, which means” open “, and traditionally aims to Stimulate the appetite before meals.
Historical sources indicate who already consumed in ancient Rome Drinks based on wine and spices for the same purpose. The modern aperitif, with the Vermut, was born in Turin in 1786 Thanks to Antonio Benedetto Carpano. Today, the aperitif is a widespread habit, with regional variants and new trends.
Over the years, in fact, the most requested cocktails have changed. In the eighties, they drank Long Island Iced Tea, whiskey with ice, Campari with white wine (locally also known as mez-e-mezthat is, “half and a half”). In the early nineties, the cocktails Based on Vodka or Martinicombined with fresh fruit juices, they became very fashionable.
Among the most popular aperitifs today we find Spritz, Mojito, Hugo, Negroni and the Americanwhile among those with a single alcoholic drink, Prosecco dominates the scene. But there are also many who, in the perspective of a pleasure without too many guilt or in any case healthier, opt for the mocktailsoft drinks that imitate the appearance and taste of a cocktail, but without the use of alcohol.
Source: Vanity Fair
I’m Susan Karen, a professional writer and editor at World Stock Market. I specialize in Entertainment news, writing stories that keep readers informed on all the latest developments in the industry. With over five years of experience in creating engaging content and copywriting for various media outlets, I have grown to become an invaluable asset to any team.
