The Aperitif : History and Evolution of an Italian Rite | Festina Lente - Your leading source of AI news | Turtles AI

THE ITALIAN APERITIVO : FROM ANCIENT MEDICINE TO MODERN TRADITION

The Aperitivo is a deep-rooted Italian tradition associated with social moments, good food and drinks. Whether aperitivo at home or in a trendy club, with refined cocktails or non-alcoholic drinks, it is an integral part of Italian culture. Few, however, know that the aperitivo has ancient and unexpected origins.

The Aperitivo as Medicine

The idea of a drink to stimulate the appetite dates back to the fifth century B.C., with Hippocrates, the famous Greek physician. He created a drink made from wine flavored with wormwood and other herbs, intended to treat lack of appetite. This bitter mixture, designed to reopen the stomach, laid the foundation for the modern aperitif. Its recipe has been passed down through the centuries, even used by alchemist friars in the Middle Ages.

The Invention of Vermouth

The true forerunner of modern aperitifs is vermouth, born in Turin in the late 18th century thanks to Antonio Benedetto Carpano. This flavored wine with added cinchona was to be consumed before meals to stimulate the appetite. Vermouth gained popularity thanks to Victor Emmanuel II, becoming the official court drink and winning over illustrious figures such as Cavour and Garibaldi.

Other Famous Aperitif Liqueurs

In 1815, in Milan, Ausano Ramazzotti, created Amaro Ramazzotti, the first non-wine-based aperitif, using a combination of 33 herbs. The amaro soon became popular, especially after a bar was opened near the Teatro alla Scala. 

At the same time, in Piedmont, red wine and Martini producers devised the white Martini, a vermouth made with muscat wine and enriched with herbs.The Martini quickly became a hit, with variations such as the dry Martini.

Also in the 1800s, Gaspare Campari introduced Campari, a bright red bitter whose secret herbal recipe was extraordinarily successful, becoming a symbol of the Italian lifestyle and an ingredient in many famous cocktails.

The Evolution of the Aperitif

In the 1800s, the Aperitivo was consumed in cafes, meeting places for politicians, artists and intellectuals, where they discussed their ideas while sipping drinks such as vermouth or Campari. This ritual took root during the ’900s, becoming an Italian tradition, although the aperitivo of the time was much simpler and quicker than today’s happy hour.

The Happy Hour and Apericena

In the 1980s-90s, the aperitivo turned into the happy hour, starting in Milan and spreading throughout Italy. This new format involved the consumption of cocktails and beers between leaving the office and dinner, often expanding to replace the evening meal. Food has taken center stage, with the introduction of Apericena, a buffet of appetizers that can easily replace dinner at an affordable cost.

Today, the aperitif is a beloved social time, allowing people to relax, socialize and enjoy good drinks and food without the commitment of a full dinner.

Notes: written with the collaboration of Federico Valdenassi