The term originates from the Latin word, ‘apertitiuvum’ indicating ‘opener.’ In France, it is pronounced aperitif (a-pear-i-teef), and in Italy, aperitivo (a-pear-a-teevo)
Simple recipes for a great “al fresco” Aperitivo
"Bagnet verd" Cherry Tomatoes
2 Boiled eggs, only yolk
1 Slice White Bread, Crusts Removed
2 Tablespoons Red Wine Vinegar
2 Cups Fresh Parsley, finely chopped
3 Cloves Garlic, Peeled
2 Anchovy Fillets
2 Tablespoons Capers
1/2 Cup Olive Oil
Salt & Pepper
12 to 16 Cherry Tomatoes
In a food processor, combine the bread torn into pieces, the garlic, vinegar, anchovies, capers, parsley, boiled yolk and olive oil, adjust with salt and pepper to taste
Pulse briefly until the mixture is chopped finely then refrigerate at least one hour.
For the cherry tomatoes, slice off a little at the core end and use a small spoon to scoop out the center.
Arrange the tomatoes on a serving plate, and fill with the green sauce.
Tuna, capers and mayonnaise Tomatoes
Four mature tomatoes
Tuna in olive oil, drained
1 Tablespoons Capers, crushed
Fresh Parsley chopped
Cut the tomatoes in 4/5 slices (must be around one cm each). Mix well the Mayonnaise, the crushed capers and tuna. Cover the tomatoes slices with the mixture and garnish with the chopped parley.
one handful of fresh parsley
one handful of borage flowers
one handful of fresh spinach
a small bunch of chives
one clove of garlic
a few mint leafs
greated Permesan cheese
oil,salt and pepper
In a food processor, combine all the garden erbs, the garlic, onion, eggs and a dash of milk. Adjust with salt and pepper to taste. Pour the mix in a pan where the oil is already very hot and let it cook for around 3/5 minutes, being careful that it doesn’t stick to the pan and turning it over when it’s half cooked, with the aid of a pan’s lid. Let it cool, cut in pieces and serve with a dash of extravirgin olive oil.