Preferences according to research For 75 percent of Italian, the aperitivo is a fundamental tradition. This statistic emerges from the research titled “Italians and the ritual of the aperitivo” by “CGA by NIQ”. The “aperitivo lovers” are young, live in mid- to large-sized cities, and have an above-average income. The favourite drinks? Cocktails are chosen by 37 percent of consumers, followed by the 30 percent who choose sparkling wine; a good percentage choose alcohol-free or low alcohol aperitivos (26 percent) or non-alcoholic drinks (18 percent). Among the cocktails, the Aperol Spritz is the most requested, followed by the Campari Spritz. 65 percent of Italian consumers are willing to pay more for a better-quality drink when they go out for an aperitivo. EVENTS Fundamental elements There are two main criteria for the Italian-style aperitivo. The first is related to the importance of the combination of a drink with a culinary preparation, created through pairings; the second is related to the choice of ingredients, which should be at least fifty percent Made-in-Italy. It is important to use certified products with regulated supply chains in order to safeguard the originality of Italian products. It is also important to develop a culture of pairing Italian products with those of food and beverage traditions from all over the world. Here are a few examples of appetizers that have baccalà, or Italian salted cod, as the main ingredient: with a savoury cantuccio, pine nuts, potatoes, and Taggiasca olives, inspired by the Italian region of Liguria; a savoury tartlet, with beet powder and burrata cheese; lastly, as a croquet placed on an asparagus cream. Chef Viviana Varese presented a crunchy pacchero (a type of typical Italian pasta) paired with a revisited eggplant parmesan presented as a mousse and garnished with chives. Chef Daniel Canzian created, in his restaurant, the “bubbles and pasta” theme, that is, a glass of sparkling wine with three types of pasta: cacio e pepe with mentuccia (Lesser calamint); pasta, potatoes and mussels; and rigatoni all’amatriciana. Chef Carlo Cracco created the saffron sandwich with mustard and gold caviar, paired with the “Lemon Sherbet” cocktail, made Gin and Limoncello. Image by Freepik 64
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