Nothing sweet, rather bitter or dry such as a Campari spritz or negroni, vermouth, straight up prosecco
In this frenetic city, it’s a balm to slow the hell down: to allow harried brains the time to drop down a gear so that dinner can be savoured. Originating in Torino,, the Italian custom of a drink and bite to prime the stomach for the nightly meal has roved around the globe. Unfortunately, while key aperitivo liquor Aperol is ubiquitous, the ritual’s spirit has been somewhat diluted — downing spritzes does not an aperitivo make.
There must be a drink: nothing sweet, rather bitter or dry such as a Campari spritz or negroni, vermouth, straight up prosecco. And there ought to be, finger foods, e.g. nuts, olives, cheese, salumi, crostini, tiny arancini, or any other appetite-rouser. As well as securing an extra window for catching up with dear dining partners, the pre-prandial pitstop offers a chance to trial a new spot, and, let’s be honest, it allows the greedier or more hangover-inclined to double-dine.
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