Aperitivo
Italian aperitivo is more than a concept; it is a mandatory part of the Italian lifestyle. Starting in the early or late afternoon, the main idea behind aperitivo is to enjoy a drink accompanied by salty snacks. A sort of an interlude to dinner, this lengthy affair is meant to whet up your appetite before dinner—even the word aperitivo stems from aprire, meaning to open up.
The widely accepted belief is that Antonio Benedetto Carpano, the inventor of the famed vermouth, was the first to introduce the concept of aperitivo in his Torino-based bar. The idea quickly caught up, and although traditional aperitivo used to include merely things like crackers or olives, it has transformed into a more elaborate affair and may incorporate anything from cold cuts, cheese, crostini, and bruschetta.
Apart from aperitivo, a similar concept that is mainly used interchangeably is apericena—a more extensive and elaborate tradition where the dishes are served buffet-style and which may include anything from pasta, and meat or vegetable dishes. Read more
Typical drinks served during aperitivo include classics such as subtly bitter Campari, Aperol, or Cynar, as well as vermouth, various cocktails such as Americano or Negroni, sparkling, red, and white wine, or beer. This concept has spread throughout the country, and it is offered by traditional establishments, as well as modern bars.
It should be noted that the usual price range for aperitivo may range from five to ten euros, and most bars will charge the price during aperitivo hours whether you have eaten or not.
