Everything You Need to Know About Aperol Aperitif

We all like to unwind after a tough day or when we come home from work. I think it is part of our DNA. It is a universal treat we all allow ourselves. Here in the United States or in Canada, we often do so with a cocktail before dinner. In Italy and the rest of Europe, these cocktails are known as aperitifs.

Aperitifs refer to many types of drinks that are served before a meal, usually in the late afternoons. They are generally made with a low light-proof alcohol that is often bitter, dry or sparkling, or a combination of all three. Aperitifs are meant to stimulate the appetite and they are meant to be enjoyed with company.

Aperitifs, in various forms, have been around for as long as alcohol has been around. Their roots trace to back to the ancient civilizations of both Ancient Rome and Ancient Egypt and were first introduced for medicinal purposes. They were made with simple herbal infusions at first. It was believed that these aperitifs, used as appetite stimulants, aided the digestion and prepared the stomach for the food to come. The word aperitif comes from the Latin word aperire, which meant to open, as the drink was thought to open or stimulate the appetite. Some classically popular aperitifs were (and still are) Vermouth, Absinthe, Sherry and Campari, just to name a few. Apertifs were always popular in certain parts of society, but their popularity really grew in the 19th century in conjunction with the growing popularity of European Cafes that were popping up in cities all around.     

One of the most famous ways to unwind in Italy is with an Aperol Spritz. Aperol was created in 1919 by the Barbieri Brothers, Luigi and Silvo, in Padua, Italy. They worked in their father’s distillery and decided it was time to branch out and create something of their own, to leave their own legacy. They were looking for something that would be a light aperitif with a relatively low alcohol content, but was still cool, refreshing and tasted good. They experimented with many different options and ideas for about 7 years before perfecting what is now known as Aperol, the beloved citrus flavored Italian aperitif.

The Barbieri Brothers introduced their new tasty concoction to the world at the Padua International Fair in 1919. With its bright orange-red color and distinctive sweet citrus flavors, it made quite the first impression. And though it was popular from the beginning, it didn’t really take off until much later, in 1950, after World War II, when the Aperol Spritz was introduced. Aperol Spritzes were initially made with Aperol, Prosecco and soda water in Northeastern Italy and Venice specifically, for pre-dinner gatherings, especially during the summer months. This cool, refreshing drink was globally recognized as a symbol of summer, socializing and relaxed social gatherings. This delicious summer drink is almost always served with ice and an orange slice, making it even more appealing and refreshing and perfect for summer.  

Today, aperitifs are still enjoyed before dinner, but they have also expanded to include brunches and afternoon gatherings as well, all meals that reflect a more social, relaxed way of thinking about food and our dining experiences. These aperitifs are almost always served alongside some tasty nibblies too, such as Italian classics like bruschetta, olives, various charcuterie boards, cheese, fruit and other light dishes or tapas.

From their humble beginnings as herbal infusions to what they have evolved into today, sophisticated pre-dinner drinks, the core purpose of an aperitif is to enhance the culinary experience by stimulating the senses and to prepare the palate and the stomach for the social gatherings and the pleasures of food about to come. Aperitifs are meant for socializing and for bringing people together, and what better to do so way than through food. Enjoy! ! Mangia! Life is much better when shared with good friends and good food.

About Guest Contributor:

Jeanne Jones

With over 35 years of experience in the restaurant and catering industry, Jeanne Jones brings a lifetime of passion and expertise to the culinary world. A graduate of the Southern California School of Culinary Arts, Jeanne  also attended two prestigious culinary institutions in Southern California, earning a degree in Culinary Arts along with additional degrees in other disciplines. Known for a deep love of cooking and an even greater love for feeding people, Jeanne blends skill, creativity, and hospitality into every dish served.