Aperitivo E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 109

Veröffentlichungsjahr: 2025

Beschreibung

Over 65 delightful recipes for BAR BITES, COCKTAILS and SPRITZES that will transport you to the bustling excitement of an Italian post-work APERITIVO! Aperitivo refers to a few glorious hours between 7pm and 9pm when Italians meet to RELAX OVER A GLASS OF CHILLED WINE or a light cocktail and graze on bar bites. From a social soirée to enjoying a special moment with family, aperitivo hour is a fabulous way to EXCITE YOUR APPETITE and IGNITE YOUR TASTE BUDS. Ask any Italian, and they'll tell you that aperitivo hour isn't the same as an American happy hour; it's a state of mind, and a way of being. It's a time to focus on the present moment, and digest the day, while preparing to digest the dinner to follow. It is also the ideal time to try a classic Italian drink. Traditionally cocktails are light on alcohol and bitter in taste, meaning they pair well with the salty snacks on offer. Campari or slightly sweeter Aperol mixed with soda are classic choices, or enjoyed in a spritz (with the addition of sparkling wine). If you're after something with more of a kick, you won't be disappointed by Italy's most famous cocktail, the Negroni, or a lighter sbagliato. Delicious bite-size snacks and small plates are served alongside drinks and, depending on which part of Italy you are in these can include topped bruschetta (toasts), cheeses and salumi (cured meats), vegetable antipasti and even pizzette, pasta or meatballs. Find all the inspiration you need to embrace the aperitivo hour at home with this gorgeous collection of recipes – cin cin!

Leseprobe

Aperitivo

Aperitivo

Spritz in style with over 80 recipes for Italian cocktails & bar bites

Designer Paul Stradling

Editor Kate Eddison

Head of Production Patricia Harrington

Creative Director Leslie Harrington

Editorial Director Julia Charles

Indexer Vanessa Bird

Published in 2025 by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

1452 Davis Bugg Road

Warrenton, NC 27589

www.rylandpeters.com

email: [email protected]

Recipe collection compiled by Julia Charles.

Text © Valerie Aikman-Smith, Miranda Ballard, Julia Charles, Maxine Clark, Ursula Ferrigno, Liz Franklin, Laura Gladwin, Carol Hilker, Kathy Kordalis, David T. Smith, Keli Rivers, Annie Rigg and Ryland Peters & Small 2025. Design and photographs © Ryland Peters & Small 2025. (See page 128 for full credits.)

ISBN: 978-1-78879-683-5

E-ISBN: 978-1-78879-707-8

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication data has been applied for.

The authorised representative in the EEA is Authorised

Rep Compliance Ltd., Ground Floor, 71 Lower Baggot

Street, Dublin, D02 P593, Ireland

www.arccompliance.com

Printed and bound in China.

Notes

• Both British (Metric) and American (Imperial plus US cups) are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• When a recipe calls for polenta, a fine cornmeal can be substituted if unavailable.

Contents

Introduction

Menu Planner

PART 1 The Aperitivo Bar

PART 2 The Aperitivo Table

Cicchetti

Arancini, Crocchette e Fritti

Crostini, Panini e Tramazzini

Pizzette e Focaccia

Index

Credits

Introduction

Ask any Italian, and they’ll tell you that ‘aperitivo’ isn’t the same as ‘happy hour’; it’s more a state of mind, and a way of being. It’s a time to focus on the present moment, and process the day that has just passed, while preparing to digest the undoubtedly delicious dinner to follow.

It is also the ideal time to try a classic Italian drink. Traditionally cocktails are light on alcohol and bitter in taste, meaning they pair well with the often salty nibbles and snacks on offer. These bitter pre-dinner drinks wake up the palate and stimulate the appetite.

Campari or slightly sweeter Aperol mixed with soda are classic choices, or these can be enjoyed in a spritz or sbagliato with the addition of sparkling Prosecco. Try a Hugo (see page 14), a gentle and refreshing summer drink with elderflower, mint and soda. Or if you’re after something with more of a kick, you won’t be disappointed by Italy’s most famous cocktail, the Classic Negroni (see page 26).

Delicious bite-size snacks and small plates are served alongside drinks, and depending on which part of Italy you find yourself in, these can include marinated olives, roasted nuts, slices or hunks of cheese, various salumi (cured meats), tangy pickles on toothpicks, small tramazzini (filled sandwiches), topped bruschetta toasts, vegetable antipasti (both cold and hot) and even freshly baked mini pizzas (pizzette).

Featuring over 80 delightful recipes for bar bites, cocktails and spritzes, plus suggestions for drinks and food pairings in an ingenious menu planner (see pages 8–9), this book will transport you to the bustling excitement of an Italian aperitivo hour. Cin cin!

Menu Planner

This planner is designed to help you put together an enjoyable and delicious aperitivo whatever the occasion. You can choose to make either or both of the suggested cocktails, and all or a selection from each recipe for food listed in the menus here. They are intended to be a guide only so feel free to mix and match throughout the book to suit your own tastes and dietary requirements.

Classic Aperitivo

The Perfect Spritz p.13

Any Bellini cocktail p.46

Tarelli p.51

Cornichons Wrapped in Salami p.63

Mozzarella Pearls Wrapped in Prosciutto p.63

Pea & Mint Crostini p.97

Salt Cod Crostini p.97

Little Fried Neapolitan Pizzas p.111

♦

Contemporary Aperitivo

Amaretto Sour p.41

Negroni Sbagliato p.18

Chilli Caramel Nuts p.52

Anchovy Twists p.58

Olive Supplì with Saffron Salt p.86

Blue Cheese Arancini & Griddled Olives p.79

Polenta Fries with Pesto p.89

Brunch Aperitivo

Prosecco Mary p.34

Sanguinello Fizz p.25

Sicilian Chickpea & Rosemary Fritters p.55

Puff Pastry Ricotta & Spinach Rolls p.94

Grilled Fig & Prosciutto Bruschetta with

Rocket p.108

Italian Flatbread with Tomatoes p.118

♦

Aperi-cena (Dinner Aperitivo)

Classic Negroni p.26

High-rise Martini p.29

Fried Stuffed Olives p.60

Wild Mushroom & Parma Ham Tartlets p.75

Pecorino Arancini with Roasted Cherry Tomato Sauce p.80

Potato, Speck & Smoked Ricotta Crocchette p.84

Fresh Fig, Whipped Goat’s Cheese, Ricotta & Rocket Pizza p.117

Summer picnic Aperitivo

Hugo p.14

Nonna’s Garden p.14

Peppered Breadsticks p.59

Artichokes with Proscuitto p.68

White Bean & Black Olive Crostini p.102

Tuna, Black Olive, Pine Nut & Caper Crostini p.103

Tramezzini Misti p.104

Chargrilled Vegetable Rotolini p.71

♦

Fireside winter Aperitivo

Bello Marcello p.38

Sparkling Manhattan p.37

Deep Fried Sage Leaves p.57

Gorgonzola & Anchovy Crostini with Pickled Radicchio p.98

Polenta Crostini with Caramelized Fennel & Shrimp p.101

Artichokes with Taleggio Cheese & Prosciutto p.72

Thyme & Parmesan Choux Puffs p.93

Drinks party Aperitivo

Sparkling Aperitivo Punch p.45

The Negroni Cup p.42

Tarelli p.51

Anchovy Twists p.58

Peppered Breadsticks p.59

Roasted Rosemary Chickpeas p.64

Venetian Cheese with Cipolline in Agrodolce p.64

Aubergine & Tomato Toothpicks p.67

Dried Tomatoes, Fresh Anchovies & Sizzled Sage p.68

Pancetta & Fennel Puffs p.90

’Nduja & Black Olive Tapenade Mini Pizzette p.133

♦

Plant-based Aperitivo

Sunshine Negroni p.33

Strawberry Rosé Spritzer p.22

Tarelli p.51

Chilli Caramel Nuts p.52

Crispy Olive ‘Pizza’ p.54

Rosemary Roasted Chickpeas p.64

Pea & Mint Crostini p.91

Mini Panini Filled with ‘Verdure Meditterranea Grigliate’ p.107

Italian Flatbread with Tomatoes p.118

PART 1

The Aperitivo Bar

The Perfect Spritz

It is said in Venice that the spritz isn’t just a drink, it’s a way of life. It would be almost impossible to visit there without sitting in the sunshine sipping on one of the coral-coloured delights on offer. You can use either Aperol or Campari for a classic spritz – Aperol is slightly sweeter and less alcoholic, while Campari gives a drier result and makes a great aperitivo as the slight bitterness stimulates appetite. Recipes vary – sometimes wine is used, sometimes Prosecco. Some advocate equal quantities of Prosecco or wine to Campari or Aperol, others use a 3:2:1 ratio – three parts Prosecco or wine to two parts Campari or Aperol and one part sparkling water, but this recipe is as good a place as any to start…

200 ml/¾ cup Aperol or Campari, as preferred

600 ml/2½ cups well-chilled Prosecco or white wine

300–400 ml/1¼–1½ cups well-chilled sparkling water

orange slices, to garnish

Serves 4

Put plenty of ice cubes (never crushed ice) into four large chilled glasses and drop an orange slice into each one.

Divide the Aperol (or Campari) and chilled Prosecco (or white wine) among the glasses, then top with sparkling water. Serve at once.

Hugo

The Hugo is the Italian cousin of the classic St-Germain spritz. The addition of fresh mint leaves and lime brings bright and zesty aromas to this popular and refreshing cocktail. You can use a good quality elderflower cordial in place of the St-Germain liqueur if preferred.

40 ml/1¾ oz. St-Germain Elderflower Liqueur

5 mint leaves plus a small sprig to garnish

60 ml/2 oz. well-chilled Prosecco

60 ml/2 oz. sparkling water

4 lime wedges, to serve

Serves 1

Add ice cubes to a large wine glass. Pour in the St-Germain Elderflower Liqueur and add the mint leaves. Top up with the Prosecco and sparkling water. Stir gently to combine the ingredients, add the lime wedges and garnish with a sprig of mint.

Nonna’s Garden

The gorgeous combination of cucumber and mint smells fresh and light – just like the beautiful garden an Italian nonna might spend her time tending! You can also try fresh basil or sage leaves instead of the mint, and serve alongside Deep-fried Sage Leaves (page 57).

3 large slices of cucumber, plus 1 small slice to garnish

1 teaspoon freshly squeezed lemon juice

1 teaspoon sugar

5 mint leaves

well-chilled Prosecco, to top

Serves 1

Put the cucumber, lemon juice, sugar and four of the mint leaves into a cocktail shaker and muddle well. Half-fill the shaker with ice cubes and shake vigorously. Strain into a chilled balloon glass and top with Prosecco. Garnish with a mint leaf and a slice of cucumber.

La Passeggiata

The passeggiata is an excellent Italian tradition of taking an evening stroll along a scenic boulevard, dressed up to the nines, to check out your neighbours. Why not give it a try in your own neighbourhood, accompanied by one of these? Serve with Cornichons with Salami (page 63), the perfect bite of salty meat and acidic pickles to accompany this bitter, fruity drink.

75 ml/3 oz. well-chilled pink grapefruit juice

20 ml/¾ oz. gin

20 ml/¾ oz. Aperol

well-chilled Prosecco, to top

strip of grapefruit zest, to garnish (optional)

Serves 1

Half-fill a collins glass with ice cubes. Add the pink grapefruit juice, gin and Aperol and stir well. Top with Prosecco and stir very briefly. If you like, squeeze a strip of grapefruit zest over the top and drop it in.

Negroni Sbagliato

No need to worry about your hand ‘slipping’ with the gin here – sbagliato means ‘mistaken’, and this is a rough-and-ready, but rather delicious version, of the iconic Negroni cocktail.

25 ml/1 oz. red Italian vermouth

25 ml/1 oz. Campari

75 ml/3 oz. well-chilled Prosecco

Serves 1

Fill an old-fashioned glass with ice and add the vermouth and Campari. Stir well. Add the Prosecco and stir very gently to preserve the fizz. Serve immediately.

Tiziano

This gorgeous red concoction would be just perfect to kick off an intimate meal à deux. Dubonnet’s Rouge Aperitif Wine has been a staple on the cocktail scene since 1846, and rightly so!

10 red grapes

75 ml/3 oz. Dubonnet

well-chilled Prosecco, to top

strip of orange zest, to garnish

Serves 1

Put nine of the grapes into a cocktail shaker and muddle them to crush and extract the juice. Add a handful of ice cubes and the Dubonnet and shake vigorously. Strain into an old-fashioned glass, add some ice and top with Prosecco.

Squeeze the zest lengthways to spritz the essential oils in the orange peel over the drink. Garnish with it and the remaining grape on a cocktail stick.

Negroni Bianco Bergamotto

Italy is the home of the Negroni and this variation includes a few extra ingredients from the bel paese. The Italicus Rosolio di Bergamotto liqueur not only comes in a bottle that is itself a work of art, but it is fl avoured with botanicals such as yellow rose, gentian, chamomile and bergamot orange. The sparkling Prosecco adds a bright zing and liveliness to this drink.

25 ml/1 oz. gin

25 ml/1 oz. Suze

25 ml/1 oz. Dolin Bianco

25 ml/1 oz. Italicus Rosolio di Bergamotto Liqueur

well-chilled Prosecco, to top

orange slice, to garnish

Serves 1

Add the ingredients (except the Prosecco) to a large, ice-filled wine glass and gently stir. Top with chilled Prosecco and garnish with an orange slice to serve.

Bar Note The peel of the bergamot orange used in Italicus Rosolio di Bergamotto Liqueur is most commonly associated with Earl Grey Tea, while the gentian is the key ingredient in Suze, a complex and slightly bittersweet liqueur.

Rosé Aperol Spritz

Bitter-sweet Aperol has seen a massive rise in popularity since its signature serve – the Aperol spritz – took the international bar scene by storm. This recipe peps it up further with the addition of sparkling rosé Prosecco, fragrant passion fruit juice and a hint of zesty lime.

50 ml/2 oz. Aperol

25 ml/1 oz. passion fruit juice (such as Rubicon)

1 teaspoon freshly squeezed lime juice

75 ml/3 oz. well-chilled rosé Prosecco

lime wedges, to serve

Serves 1

Fill a large balloon glass with ice cubes. Pour in the Aperol, passion fruit juice and lime juice. Stir with a barspoon and top with cold rosé Prosecco. Garnish with a couple of wedges of lime and serve at once with a straw, if you like.

Strawberry Rosé Spritzer

A gentler version of the classic Aperol spritz, this drink is deliciously light, fresh and fruity with an enticing strawberry scent. Serve as a summer aperitif alongside Pancetta & Fennel Puffs (page 90