As we all know, an apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet. Common choices for an apéritif are vermouth, champagne and any still, dry, light white wine (as the traditional Italian style teach).

Apéritifs started is life in Irtaly in the 19th century, where they were being served in fashionable cafés in Rome, Genoa, Florence, Milan, Turin, and Venice. And it is in Turin that first vermouth aperitif was made!

Than it became very popular in Europe too in the late 19th century. Because of its popularity in Europe, it crossed the Atlantic and by 1900, they were also commonly served in the United States.

The apéritif recrossed the Atlantic again in the 1970s: the habit of a substantial food offering with the purchase of a drink during the first and now famous “Happy Hour” in the United States. From than, It pushed the development of a more food-heavy apéritif in Italy as well.

How can you give up a good glass of wine with a nice platter of cold cuts and cheeses? You can’t!