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A beginner’s guide to aperitivo in Italy

The Italians go crazy for them – and it's easy to see why. Here, The Local's Patrick Browne gives you the lowdown on one of Italy's most treasured rituals: the aperitivo.

A beginner's guide to aperitivo in Italy
Apericena or Aperitivo? Photo: Tiziana Fabi/AFP

They are long leisurely affairs to be undertaken with friends in early or late evening, the food is usually more than decent and they are affordable even on the most meagre of budgets. All you need to do is buy a drink and your food is free. Shall we?

I'd really love to go out to dinner, but I can't afford it…

It's only going to cost €5-12 depending where we go. Are you sure you don't want to come? I know an excellent place….

Okay then. But it's my first time…

Well don't look so nervous. We're only going to the pub for an apericena.

Apericena? I thought you said aperitivo?

Good point. A standard pre-dinner drink becomes an aperitivo when it is accompanied by more than just nuts or crisps. Maybe a small starter of goats cheese, olives, or something like that.

You can be sure you're at an apericena, however, when your drink is accompanied by dinner in the form of an all-you-can-eat buffet. Confusingly, the word aperitivo is often used to describe this too, which will probably annoy the traditionalists but hey-ho, we didn't make the rules.

Now that that's out the way we're ready to get going. All you need to do is order a drink.

But what should I drink?

For a traditional style aperitivo, a light (usually dry or bitter drink) will be consumed. Favourites include, Campari, Vermouth, Negroni, Aperol Spritz and Prosecco – but anything goes really. If you hit the right bar at the right time you can have your aperitivo with anything from a Weissbier to a mojito.


Photo: Paco Serinelli/AFP

Remember that it's going to be accompanying food, so excessively sweet or creamy cocktails are a no-no. But by far the most important thing is to take it slowly, and socialize.

Socialize? I normally just inhale my food and down my pint of lager…

No. The apericena/aperitivo is a social event. It's where you go on a first date, or to catch up with an old friend.

They're great if you're on a limited budget, too, so expect to find lots of hard-up and hungry students, travellers, and young professionals – all of whom will be chatting away noisily. So be prepared to talk.

What else do I need to know?

The aperitivo has an interesting history, and despite its popularity across different areas of Italy it is very much associated with Turin. Although some anthropologists claim the idea of a pre-dinner drink stretches back as far as the ancient Egyptians, the creator of the modern day aperitivo is generally credited as being Antonio Benedetto Carpano.

Carpano is known as the inventor of Vermouth which he first made in Turin in 1786 by infusing Moscato white wine with herbs and spices. Apparently the drink was considered perfect for opening the stomach before a good meal.

Within no time at all, the shop where Antonio worked on in piazza Castello was the most popular bar in Turin. Fast forward a couple of hundred years and the aperitivo culture is still very much part of daily life in Italy..

Thanks! My new friends loved that aperitivo story. But I'm still hungry and have finished my food. What can I do?

Look, the idea is to eat until you are full. The plates are normally tiny plastic things, so don't feel bad about going back for seconds (or thirds). You don't need to buy another drink.

In fact, you probably shouldn't buy another drink. Usually during aperitivo hours the prices of drinks are inflated because that's how the bars make their money.

READ ALSO: Five great spots for aperitivo on a budget in Milan


Photo: oneinchpunch/Deposit Photos

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FOOD AND DRINK

Do Italians really eat pasta every day?

Pasta is the foundation of Italian cuisine and Italians have a reputation for eating it nearly every day. But is this reality or myth?

Do Italians really eat pasta every day?

Pasta is the cornerstone of Italian cuisine and an essential staple of Italians’ diet, hence the popularity of the adage Toglietemi tutto ma non la pasta! (‘Take everything away from me except pasta’).

But there is a widespread belief among foreign nationals that people in the bel paese eat it every single day of the week. 

Is this reality or myth?

According to a survey from research platform YouGov Italia, ‘only’ 17 percent of Italians eat pasta every day or at least six days a week. 

The majority of Italians (37 percent) consume pasta two to three times a week, while 30 percent say they eat it four to five times a week. 

Finally, 8 percent eat pasta just once a week.

While the survey seems to disprove the claim that Italians generally eat pasta every day (only a minority does), does that mean that they are not as big pasta eaters as we may have originally thought?

Not really. 

Italians are still the leading pasta consumers in the world as the average person in the country eats some 23.1 kilograms of it every year (that’s nearly two kilograms a month).

READ ALSO: Ask an Italian: How do you sauce pasta properly?

For context, people in neighbouring France and Germany only consume 8.3 and 7.9 kg per capita a year, whereas the average American eats about 9 kg every year.

Further, yearly per capita consumption in the UK stands at an average of just 3.5 kg, according to a report from pasta maker Barilla.

So, while they may not have it every day, Italians do eat quite a lot of pasta over the course of a year. 

But how do they never get tired of it? 

One of the main reasons behind Italians’ unbreakable bond with the high-carb food is variety. 

Italians are extremely creative when it comes to pasta and they rarely eat the same dish twice in a row as they like to experiment with a wide range of recipes and sauces.

READ ALSO: Ten golden rules for cooking pasta like an Italian

Further, there are over 350 types of pasta in Italy, which means that you could potentially eat a different pasta shape almost every day of the year.

Another reason why most Italians have pasta multiple times a week is that they tend to eat it in moderation, steering well clear of potential carb overloads. 

While they may have a large, high-calorie pasta dish (for instance, lasagne or pasta al ragù) on weekends or on special occasions, people in the country generally go for lighter recipes and sauces on normal days, with portions generally going from 80 to 120 grams per person.

Also, Italians very rarely eat pasta twice a day, with the majority of people having it for lunch and then opting for a non-carb-based dish in the evening.

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