Homemade Aperitivo at Lake Como – The Italian Happy Hour

Homemade Aperitivo at Lake Como video! 

Aperitivo is certainly one of the most fun food experiences that you can try in Italy. It has a long history, even the Romans drank something similar to the modern aperitivo, called mulsum, consting of wine and honey. The word comes from Latin – Aperitivus– and means something that “opens the way”; in fact, it usually involves a cocktail drink (alcholic or non-alcholic) before dinner to stimulate your appetite.

The consecration of aperitivo to the kingdom of Italian symbols came, however, at the beginning of the 20th century with the diffusion of soda waters and seltz: popular Campari Soda, the ruby red mix of Campari and seltz still successful today, was created and commercialized in 1932 by Gaspare Campari in Milano. Its reverse-cone shaped bottle is as iconic today as it was all those decades ago. Campari is obtained from the infusion of herbs and fruit (including chinotto e cascarilla) in alcohol and water. It is a bitter taste and characterized by its dark red color.

Like all Italian food customs, the style of an aperitivo will depend on where you are. Milan is, hands-down, one of best places for an aperitivo in Italy. Maybe I say that because I am “lombarda”. This is where the bars are buzzing and the selection of both food and drinks for aperitivo is excellent.

Aperitivo is commonly served with some “stuzzichini” (savory snacks) – olives, peanuts, focaccia, pizza, cold cuts, cheeses, cruditè and much more. It is quite common, especially in the bigger Italian cities, to enjoy a full, satisfing meal with your aperitivo hour, which is usually between 6.30 pm and 9 pm.

There are several wines and cocktails you can drink. Spritz is the one that does not need any introduction: cool and refreshing my favorite! Spritz is prepared with Prosecco wine and several liquers: Aperol, Campari, Martini or vermouth (Senera Vermouth), the most daring ones.

The ancient Vermouth formula comes to life with Senera. A very original fortified wine with a Sangiovese base, enhanced with a special mixture of herbs and spices. A show of colors, a parade of perfumes, and a symphony of aromas. The ecstasy of the senses ignites the essence of happy living. It is worth it to try. When you drink it once, you get addicted to it!

Food for an aperitivo is not supposed to replace your dinner but sometimes it can and it is an apericena
Sometimes, if I don’t want to cook for a formal and sited dinner, but I still want to invite friends over on the weekend in complete relax – aperitivo or better apericena is the solution. It is a simple standing cocktail, that counts on a good bottle of sparkling wine, cold snacks and a freshly prepared dish to be served warm, just to warm up the soul! Nowadays people like more this informal way of meeting: standing, sipping some alcohol and talking to people, sometimes in the kitchen as well, helping with the preparation of the dishes. Cooking together might be fun and part of the entertainment. Receiving doesn’t have to be complicated, it can simply be a way to enjoy the company of friends. An easy eating, where paradoxically the substance of the food adapts to the modalities of its consumption. Don’t worry if something is imperfect, you will be appreciated for your desire to invite, not your cutlery!

I am happy to share with you, my beloved reader the Aperitivo video I was invited to do with Teodora – Home made Italian Winter Aperitif video!

Most of the recipes are in my blog:

Italian style meat balls with homemade dip

Robiola in puff pastry.

Dates wrapped in puff pastry
Total preparation time: 18 minutes
Baking time: 8-10 minutes
Servings: 4-6
INGREDIENTS
12 thin slices of bacon
12 Medjoul dates
12 dark chocolate chips
12 small cubes of organic goat cheese from Casale Roccolo
12 toothpicks
DIRECTIONS
1. Preheat the oven to 180 °C (350°F) and set the baking rack to the middle position.
2.Remove the pits. Add the chocolate and goat cheese. 
3. Wrap each date with a sheet of bacon. Pierce a toothpick through the center of dates to hold bacon into place.
4. Arrange the rolls on a baking sheet covered with parchment paper.
5. Bake for 8-10 minutes, turning once, until bacon is crispy. Remove from the oven and serve warm.
CURIOSITY
The combination of dates, chocolate, cheese and bacon is delicious: the sweet flavor of dates mix well with the bacon’s salty taste. When you start eating these appetizing bites, it is hard to stop…..uno tira l’altro!

Cheeses and cold cuts served on the board:

• Raspadura di Lodi, typical of the Lombard city of Lodi; hard cheese, cut like puff pastry – scrape
• Casera della Valtellina
• Gorgonzola from the Gorgonzola village
• Artisanal cured dry meats – Slinzica from Valtellina Region-
• Artisan Salami and pork Coppa
• Rye bread

In the video we prepare Senera Spritz – a new variation of the classic Spritz, with a fresh flavor of herbs and rosemary.

Senera Spritz
Ice filling
80 ml Senera Vermouth Rosé
120 ml Processo or Franciacorta
Filled carbonated water
A sprig of fresh rosemary. 

Enjoy it!