Aperitivo is a ceremonial gathering around an aperitif. Like a happy hour, its purpose is to ease one into the night and “open or aprire” your appetite. Get your palate ready for the evening meal. There are light bites (Stuzzichini), some bubbles, or other beverages, usually something bitter, which helps stimulate hunger. Aperol spritz may be the most synonymous beverage paired with the Italian ritualistic happy hour! It’s the drink that put all the spritz drinks on the map in the US.

In recent years, after Campari Group bought Aperol, things really popped off. Suddenly we saw orange bubbles in wine glasses in every corner of social media. And then other spritzes made an entrance. And then food establishments were honoring the spritz as a Sunday brunch special. What “happened to us?” asked the bottomless mimosa. The spritz straight up capitalized.

My wonderful friend and film-genius colleague Damian Calvo and I put our heads together one bright afternoon to transform our teeny corner of the world into what we imagine our aperitivo to be. With his Spanish roots and my Italian, we included a spread that felt like a fulfilling meal. The stone fruit, baguette, tinned fish, corn nuts, Spanish manchego, heirloom tomato salad, and Campari spritz felt more than a typical aperitivo. We saw it as one continuous meal. And it also captured some of our favorite tableware and kitchen vintage finds; i.e., a yellow tin that doubles as a lunch tin and a cherry tin, mini textured spoons, a wooden bowl, enamel plates, pink glassware. With food and ambiance combined, we captured these small cultural anecdotes.

The Lore Around The Ritual

In Italy

Aperitivo isn’t meant to be a sloppy happy hour; it’s a way to let loose with nibbles and low-ABV cocktails before dinner. It might take place as late as 8 pm, leaving dinner to fall deep into the night, the Italian way. Anytime I’ve gone to an aperitivo, there are often olives, mixed nuts, grissini, and cured meat like proscuitto di Parma present in cute little bowls. And then you have the cocktails. One thing synonymous with Italian aperitivo beverages is the herbaceous amari and bitters: Campari (Milano), Aperol (Piemonte), Nonino (Friuli), Cappelletti, Rinomato (Piedmont).

In Spain

In Spain, aperitivo or vermú is typically a pre- lunch event and may take place after church. The vermouth capital of Spain, Cataluña, is supplying the goods. Vermouth made its way into Spain from Turino, Italy. With this in mind, it only makes sense that the Spanish and Italian cultures share this commensality. Any aperativo you attend will have some form of vermouth for sipping. Pintxos/ pinchos like gildas or croquetas are the Spanish food accompaniments during aperitivo.