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The rite of the aperitif, whose origins can be traced back to the 19th century, has become well-established in recent years.

Over time, it has gone from being a sim- ple more-or-less alcoholic drink, accompanied by nibbles with the aim of ‘ope- ning’ the stomach and stimulating the appetite, to an increasingly structured affair, to which new elements have gradually been added such as pasta dishes, salads, hot or cold main courses and desserts. Elaborate finger foods, ethnic re- cipes, and updated traditional dishes have become the undisputed stars of the happy hour at the counters of trendy bars.