All About that Aperitivo

Take a trip to Italy and you might find yourself particularly enthralled by the Aperitivo. The word “aperitivo” is drawn from the Latin root, “to open”, and refers to the refreshing drink and enticing snack you enjoy before dinner to whet your palate for the next course. Yep, the Italians have found a way to make in-between meal snacking sound suave. Grab a hunk of Parmigiano Reggiano, a few ribbons of prosciutto, some bruschetta, artichokes, olives, and good bread. Or throw together an oldie but oh-so-goodie, Eggplant Caponata, the night before. Pour a few fruity spritzers. Invite over friends and impress them with the cool new Italian word you just learned!

How-To Aperitivo!

Aperitivo Plate

So you want to join in the fun of aperitivo?! Good stuff. Grab a large serving plate and put a few cheeses out for your guests to enjoy. Any cheese or charcuterie will be great additions—especially something savory. You can’t go wrong with including olives or other antipasto for some extra bites.

Create bites for the table

Artichoke Fontina

For aperitivo, have fun creating little bites of pairing glory! But seriously, putting together a few simple pairings in bite form will wow your friends and family—and maybe even yourself. Try our crostini, our soppressata (sliced in half, half-moon style), a sliver of Piave, and a piece of black olive for an ultimate antipasto bite!

Whip up a delicious dip

Eggplant Caponata

Eggplant Caponata Recipe

Ingredients

1 Eggplant
1 onion, small diced
1 can crushed tomatoes
2 minced garlic cloves
3 Tbsp. chopped olives
3 Tbsp. Moulins Mahjoub Capers (add amount of capers to your liking!)
1 Tbsp. sugar
3 Tbsp. white wine vinegar
Pinch of salt
Pinch of pepper
1/4 cup Ricotta cheese, served on the side

Dice one whole eggplant. Soak in cold salt water for at least an hour and then fry in a pan with olive oil. In another pan, cook down the garlic and diced onion in olive oil with a can of tomatoes, some Mahjoub capers, and Castelvetrano olives. Add the sugar and white wine vinegar. Mix in the eggplant. Add salt and pepper to taste. Refrigerate for 24 hours. Serve warm or cold with a spoonful of fresh ricotta and a crusty baguette!

Wash it down with an Aperol Spritz!

Aperol Spritz

Enjoy the whole spread with a cold, crisp Italian beer or the famous Aperol Spritz. Refreshing beverages are just a few blocks away at our Franklin and Rittenhouse locations.

How do you make an aperol spritz, you ask? Start with a tall wine glass and a few cubes of ice. Add about 2 oz. of Prosecco, 1.25oz Aperol, and a splash of soda water. Boom. Aperol spritz! Cheers to that!

Show us your aperitivo! Tag us on social media with the hashtag #dibrunobros and @dibrunobros!

1 Comment

Gianpiera Borroni

Grazie, per aver stimolato il mio appetito.
Sono originaria di Milano, quindi conosco Busto Arsizio, come è piccolo il mondo.

Thank you for bringing these delicatessen to the Americans. This is exactly the reason I ordered from your site and gift to my friend, she knows now how good authentic Italian food is .
Gianpiera

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