The Perfect Italian Aperitivo: Our Guide
Cerignola Olives, gherkins, giant capers and Borettana onions: the essential ingredients for an aperitivo for true connoisseurs.
The aperitivo is an entirely Italian ritual. It's not just about the food; it's a social occasion, an elegant way to begin the evening. And like any ritual, it demands its perfect ingredients.
Our first tip: focus on chromatic variety. The green of Cerignola Olives, the gold of sweet and sour peppers, the deep red of sun-dried tomatoes, the pearly white of Borettana onions. Visual appeal is paramount.
Our second tip: play with contrasting flavours. Sweet and sour with pickled gherkins, salty and tangy with giant capers, oily and fresh with marinated artichoke hearts and a twist of lemon zest. Every mouthful should surprise.
Finally, the presentation: small ceramic bowls, a few elegant toothpicks, a baguette thinly sliced and toasted. Serve everything at room temperature, never straight from the fridge. A well-chilled Prosecco DOC and your aperitivo is served.
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