Aperol Aperitivo 70cl, 11% ABV - Italian Spritz

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A simple aperitivo becomes an apericena (aperitif + dinner). You generally pay a premium for your drink, because you’re basically getting dinner thrown in too! In fact, many restaurants are often up in arms because after eating so much at aperitivo time no one is going to have room for a sit-down meal in a restaurant afterward. But are you happy at aperitivo time? For sure! So there’s a definite link there! How To Pronounce Aperitivo The South of Italy use to lag behind a little compared to the North when it comes to aperitivo, but not anymore. Try Barril, a peaceful oasis in the heart of Naples’ lively Chiaia district, offering great drinks and elegant finger food. Aperitivo With Kids My 9-year-old son and I enjoying a rooftop aperitivo in Florence at Angel Rooftop Bar It is served in a large stemmed wine glass and has a signature orange color that makes it easy to recognize: if you are in Italy in the summer, you will easily spot it on outdoor tables, enjoyed by locals and visitors alike! Because Contratto also claims a vineyard and winery, travelers have the opportunity to try the brand at the source by booking a day tour. But for those looking to find Contratto Bitter in the wild, the Atrium Bar at Four Seasons Florence, one of the “meccas for the Italian aperitivo,” according to The Champagne Bar's Longo, is one destination to put on your list. Another is Caffe Mulassano in Turin where The Connaught’s Bargiani claims the modern Italian aperitivo was born. “It truly is a precious location,” says Bargiani, as it's also "where they invented the tramezzino [sandwich] to serve with their homemade vermouth liqueur.”

Long before vermouth, bitters, and amari, rosolio—a category of Italian liqueur that varies in flavor depending on where it’s produced—was the king of aperitivi in Milan and Turin. It reigned supreme until its popularity was squandered by King Victor Amadeus III of Sardinia during the late 1700s, when he banned rosolio from the Royal Household in preference of the newly arrived vermouth. This act nearly resulted in the decimation of the rosolio category, but it was kept alive through homemade family recipes enjoyed at gatherings and on special occasions. Loris Contro, Italian Brands Ambassador for Campari UK says the liqueur ‘is best enjoyed during aperitivo hour, when celebrating the end of the workday with friends, along with delicious Italian ‘cicchetti’ (which are small plates, similar to tapas). Food to accompany your aperitivo varies widely. In some simple, local bars you may just get a few peanuts, a couple of olives and some chips. Apericena Italy is home to many revered facets of art and culture—the Colosseum in Rome; iconic artists such as da Vinci and Raphael; and, widely appreciated in the last half decade, its aperitivo culture. Aperitivi (plural for aperitivo or aperitivo bitters)—a type of bittersweet, herbal liqueurs—have existed for hundreds of years. Yet many brands have only been introduced to the American market over the last two decades.

Here in Italy we not only enjoy our pre-dinner drinks, but there’s an extra special place in our hearts for after-dinner drinks too. That’s where the digestivo comes in. After all, it’s only natural to want to ‘digest’ that wonderful dinner you’ve eaten. The digestive is usually a herb-based liqueur (although it might also be a more international whisky or brandy).

Campari Spritz – The most popular spritz variation and one that uses another Italian classic drink, Campari. You can find the Campari Spritz recipe here Sparkling wine is another favorite. Prosecco is widespread but why not try a ‘ metodo classico’, Italian champagne in all but name? Since Aperol truly comes alive when combined with bubbles, the most seamless way to experiment with Aperol is to riff on that Spritz, says Grant Gedemer, the director of food and beverage at The Godfrey Hotel in Chicago who uses sparkling rosé instead of prosecco and adds fresh seasonal fruit. “You can also add it to a Gin & Tonic,” he says. “The dryness adds a nice complement to the citrus, and the effervescence brings out its flavor too.”

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Aperitivo hour, though, is a time when family and friends gather to enjoy small bites and appetite-stimulating, low-ABV tipples before dinner—typically from 6 to 8 p.m.—as a way to unwind from the day. At the center of the occasion are these aperitivo bitters, which are native to Italy and typically radiate an eye-catching sunset hue (think Campari and Aperol) — synonymous with the time at which they’re often consumed. Cities across America have eagerly embraced this slow, mindful drinking occasion with bars such as New York’s award-winning Dante and Seattle’s intimate Barnacle recreating the cultural phenomenon stateside. Of course, there are plenty of ‘spritz’ variations. You can substitute Aperol with another Italian favorite, Campari, also made with herbs and fruit, dark red, and more alcoholic. This Venetian aperitivo has followed the same recipe since 1920, combining 30 botanicals to provide a rich, complex flavor. A bitter note arrives courtesy of rhubarb, while juniper adds a fresh, piney undertone. It’s full of fresh flowers and herbs on the palate, and delivers a lasting pink grapefruit finish. At 17.5-percent ABV, it’s slightly stronger than Aperol but still works well in a classic three-two-one mix. For an authentic Venetian garnish, swap in a green olive for the orange slice. Luxardo Aperitivo The most popular aperitivo italiano is undoubtedly Aperol Spritz. Ever been to Italy and seen those ubiquitous orange drinks on tables in Italian squares? Yes, that’s Aperol Spritz. Aperol is an Italian bitter with a secret recipe that includes gentian (a bright blue flower widespread in the Italian Alps), rhubarb, and cinchona. It’s the ideal blend of bitter-sweet flavors. We love Aperol so much that we've even added it into our dessert recipes like our Aperol spritz trifle, Aperol upside down cake, Aperol spritz lollies and we've even added Aperol to these mince pies!

Aperol is a botanical liqueur that’s been made in Italy for over a hundred years. The bright orange beverage was invented by brothers Luigi and Silvio Barbieri in 1919 in Padua, Italy. It’s technically considered a type of amaro, which is categorized by its bitterness (the word amaro itself translates to bitter). And if you want to get even more granular, Aperol is also an aperitivo. That means that it’s intended to be consumed before a meal as an appetite stimulant.Originating from Italy in 1919, Aperol is an aperitif commonly enjoyed before a meal and particularly when the weather is warm, enjoyed as a spritz. The name Aperol comes from the word origin apero which is a French slang word for aperitif. These types of bittersweet liqueurs historically had a practical purpose as digestive aids. So each brand has a proprietary and often top-secret recipe using medicinal herbs and roots. But as time passed, people started enjoying amaro more for the flavor than for the health benefits. And now across the world, but especially in Italy, consuming bittersweet liqueurs before and after meals is a long-standing cultural ritual. It also brings an extra layer of bubbles without interrupting the flavours, only enhancing its refreshing quality,” explains Loris. If you don’t have soda water you can use a splash of sparkling water instead.

As it’s harder to go out at the minute, here’s our simple guide to recreating the aperitivo moment with your household, with tasty, authentic aperitivo bites you can find find from your local supermarket (no airfare required!). Aperol had a partnership with Manchester United as the club's official global spirits partner from January 2014 until the end of the 2016/2017 season. [5] See also [ edit ] Silvio Barbieri named Aperol after the French word for apéritif, 'Apéro', which he had learned on a recent trip to France and seemed appropriate for their new bitter-sweet liqueur. Whether you want to elevate your pre-dinner drinking rituals at home or experience an authentic Italian aperitivo in its place of origin, consider this your guide to must-try aperitivi, and where in Italy to best enjoy them.And to celebrate its 100th birthday four years ago, Aperol officially made it into the Oxford English Dictionary, Aperol is defined as: "A proprietary name for: an orange-coloured Italian aperitif flavoured with gentian, rhubarb, and a variety of herbs and roots."