It's Aperitivo Time!

Aperitivo has been the best way to sit down and chat with friends while eating simple but tasty foods and drinking as much as you want… and we go crazy for it!

It's Aperitivo Time!

Date of publication: 09/06/2016

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

Mayonnaise sauce

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.


Frittata Piemontese


4 eggs

one handful of fresh parsley

one handful of borage flowers

one handful of fresh spinach

a small bunch of chives

one onion

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 garliconioneggs 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.

The best wines to drink with are fresh sparking wines like Prosecco or  Dry Spumante, crispy and delicate white like Cortese or Fiano, easy drinking red like Sangiovese or Grignolino.

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