The Manifesto of the Aperitivo 1) The Aperitivo is a ritual of Italian tradition which pairs a drink with a culinary product or preparation; 2) it is held before lunch and before dinner and it does not replace either meal 3) it should be made with at least 50 percent of Made-in-Italy products; 4) it should be an occasion to talk about Italian products; 5) it is the quality that counts, not the quantity; 6) it is an occasion to combine international drinks and cuisines; 7) sustainable choices should be experimented with; 8) the place where it is served and the professionals who serve it play a fundamental role; 9) it offers a convivial setting for blending with other fields of culture, including music, design, art and fashion; 10) it is a tool for the diffusion of Italian taste and lifestyle. Dedicated to historic establishments On the occasion of the Aperitivo Festival, each year the World Aperitivo Award will also take place; a plaque will be given to the bars that have written the history of the Italian aperitivo. This year, it was awarded to one of the historical bars of Milan, Bar Basso, the meeting place for artists and VIP especially during the ʼ60s and ʼ70s; here the bartender Mirko Stocchetto invented the famous Negroni Sbagliato cocktail. The plaque was given to Mirko’s son, Maurizio Stocchetto. “Il Negroni Sbagliato” is a revisitation of the Negroni, a cocktail created in the early 1930s in Florence, made with Campari, red vermouth and gin. Here is how the twist on it was born: one night, in 1972, while Mirko was preparing a Negroni for a client, he accidentally grabbed a bottle of sparkling wine instead of gin. He realized that this version made sense, so he continued to pour the sparkling wine and proceeded to call it “Sbagliato”, which means “mistaken” in Italian. During the ʼ70s and ʼ80s, the Negroni Sbagliato was popular, but it could only be found at the Bar Basso; then, around the ʼ90s, many other cocktail bars opened up and the Negroni Sbagliato was prepared throughout Italy. 65
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