Let's Bring Back Aperitivo

And could it become the summer version of dinner?

Apr 15, 2025

It’s probably my recent trip to Milan and the longer sunny days that has me craving aperitivos. They’re a bit like a great first date: light, easy and effortless. An invitation to pause and unwind, not quite dinner, not quite drinks, the sweet spot in between.

What is about aperitivos that we love so much? Is it the promise of the evening that’s coming? Or is it the idea of a meal that isn’t really a meal? A ritual that’s more about the mood than the food.

No pressure, no rules. Everyone has their own version. Their cocktail of choice. Their favourite nibbles. Their go-to playlist. And yet, every time, it works, it’s always a success.

So this post is a little love letter to these magical moments, usually tied to holidays, to being away. But what if we bring back aperitivo into our daily lives? For no specific reason, just because it makes sense and because we all want to end our days in good company.

Disclaimer: I haven’t hosted my first aperitivo of the season yet. I haven’t exactly stayed put recently but it will be the first thing I do post-Easter. In the meantime, I wanted to dive into where it comes from, what to serve, how to serve, in other words my moodboard for the perfect aperitivo.

Where it all began

You’ve guessed it, it all began in Italy. And if you’ve experienced it yourselves, you’ll know that for Italians, aperitivos are more than just a drink, it’s a way of life.

Back in the 18th century in Turin, Antonio Benedetto Carpano (the vermouth guy) created the first modern vermouth by infusing white wine with a blend of herbs and spices, and sweetening it with sugar. Carpano declared it the ideal pre-dinner drink and it worked!

Fast-forward a couple of centuries, and we’re still here, enjoying negronis!

What are the traditional aperitivo essentials

The below is just a starting point. Everyone has their own version and that’s what I love about aperitivos, there is not right way to do it.

Something to sip

When it comes to the drinks, it’s all about personal favourites but there are a few classics that are always a good choice.

My go-to is Negroni Sbagliato, a lighter version of Negroni where you swap gin with prosecco. Be careful, the Negroni Sbagliato can be deceiving: it looks great, the colors of the sunset, it tastes light but it is lethal. Make sure to take it easy :)
I’ve already mentioned this drink here (number 2 on the list): you’ll find the recipe and a few more bits about it. Just goes to show it really is a personal favourite. Below a video of my brother prepping them!

Aperol or Campari Spritz is another classic. I prefer the Campari version, more bitter, less sweet. If you are not in the mood to mix cocktails, a glass of white wine, rosé or prosecco always works well. And as a French person, I might have to give back my passport after saying this… but in certain situations, I actually prefer prosecco!
Finally, let’s not forget the drinks that started it all, vermouth on the rocks with a slice of orange.

Something to eat

For a quick and easy aperitivo, you can’t go wrong with green olives and salty almonds. I also love wasabi peanuts. They hit that perfect spicy-salty-crunchy note.

If you’re in the mood to stretch this into dinner territory, that is when the real fun begins. A cheese and charcuterie board never fails and is always delicious. You can go a step further with a good piece of parmesan, coarsely cut and served with beautiful cocktail picks (scroll down below for inspiration).

Add then you have crostinis, topped with what you fancy. Here are few topping ideas I love:
- Classic tomato bruschetta
- Labneh with grapes, walnuts and spicy honey
- Blue cheese, pear and toasted pine nuit

cLabneh with grapes, walnuts and spicy honey crostini

Here you will find many different options, some simple, others more elaborate, it all depends on your mood. Finally, if your aperitivo is really meant to stretch into the night and turn into a summer dinner, which it often does, you’ll need to add one or two more substantial bites to keep everyone going.
A quiche is always a good idea, easy to make (or buy) and delicious at room temperature. No fuss. Think spinach & ricotta or goat cheese & tomato.

Don’t be turned off, these are the BEST tramezzini from Venice. It’s only to give you an idea and some inspiration.

And if you really want to channel the full Italian aperitivo, you can serve tramezzini, small finger sandwiches on soft white bread, a Venetian specialty, similar to English tea sandwiches.