At its root, it’s a simple idea: sharing a pre-dinner drink (a bitter one, if we’re being autentico) and some snacks with friends or family at that golden hour just before sundown. And when it comes to aperitivo hour there’s only one drink of choice – an Aperol Spritz. With this emphasis on good times, it’s no wonder Australians have embraced the pastime with gusto and an Aperol Spritz in hand.

The exact origins of the Italian aperitivo aren’t set in stone, but it’s believed the concept was born in Torino in 1786.  But it wasn’t until the ’20s that the idea of teaming salty snacks with a bitter drink took full flight in Milan, the aperitivo capital. Italy’s version of happy hour is a cultural expression, a celebration of life and pre-dinner warm-up all crammed into one magical sunset. One thing’s for sure: aperitivo is about as Italian as pasta or soccer.

With its bright-orange hue and bitter, citrusy flavour, it was Aperol that became the aperitif of choice in both its birth country and elsewhere after the Barbieri brothers introduced it to the world in 1919. Its delicate ratio of flavours and aromas – bittersweet orange, rhubarb and gentian root – and lighter drinking style make Aperol Spritz the ideal aperitivo accompaniment, not to mention the perfect pairing for all those outrageously delicious Italian snacks – those salty cured meats, milky cheeses, sharp pickles and grilled seafood.

The ritual varies slightly from place to place, but therein lies its beauty: aperitivo does not discriminate. Let’s start with the aperitif itself: serve your Aperol Spritz according to the original IBA Aperol Spritz recipe with 60ml Aperol, 90ml prosecco and 30ml soda water in a large wine glass. Fill the wine glass to the top with ice, and garnish with an orange wedge.

Next up in nailing an Italian aperitivo is the food; if you visit a bacari (wine bar) in Venice, you’ll see it teamed with cicchetti, small dishes that often include tiny finger sandwiches, plates of olives and other local specialties like fresh pasta, seafood, Italian cheeses and grilled vegetables, depending on where you are. A typical night out would involve visiting two or three bacari and enjoying an Aperol Spritz or a glass of local wine with a number of ciccheti. The idea is not to fill up before dinner, but then again, who are we to stand in your way if you want to make a whole meal out of it?

But over the years, aperitivo has evolved and now covers just about all finger foods. The quintessential Italian pastime is more about toasting la dolce vita than it is about rules. It’s celebrating at the end of a long day with friends, or observing the sunset over the beach from the local bar. There could be plates of marinated octopus, shiny slivers of prosciutto or a slice of pizza margherita. So long as you’re in good company, with an Aperol Spritz and a few tasty plates in tow, you can turn every sunset into an aperitivo sunset.

For more information on Aperol, head to www.aperolspritz.com.au

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