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Aperitif and digestif: what it is and how Italians drink - foto 1657

The correct meal in Italy consists of three parts. This is a preparation with the use of drinks or snacks that awaken the appetite, the main dishes directly and on completion a pleasant point in the form of alcoholic beverages, which allow to improve the digestion.

Italian aperitif

The name itself "aperitif" is translated as "open." In the interpretation of the Italians, this means open your appetite, prepare for the main meal, cause salivation in order to fully reveal the taste of the dishes. The concept of aperitif includes snacks, alcoholic and non-alcoholic beverages.

In Italy, a similar eating culture is so common that even there are special places where only aperitifs are served. As a rule, these are bars with a large cocktail menu, where guests meet at 18-00 after work or study, exchange news over a glass of something light and refreshing. What drinks are suitable as an aperitif? This is not only strong alcohol, it is light and non-alcoholic beverages.

Examples of aperitifs:

  • mineral water or cocktail based on water and juices;
  • any unsweetened alcohol is not higher than 20% (prosecco, beer).

On the world famous cocktails for an aperitif should be discussed separately. Most of them are based on vermouths. This fortified wine, infused with herbs and roots, with a bright taste and rich aroma. The tradition to consume wine with food, flavored with honey and herbs, went from the ancient Romans. They believed in the healing properties of such drinks. And the first vermouth was created in 1786 in Turin by the herbalist Antonio Benedetto Carpano.

On the basis of today's popular vermouths (Cinzano, Martini, Campari), cocktails such as American (red vermouth, campari and soda) are being created, which according to the book by Ian Fleming ordered 007 James Bond. It is also a popular Campari and gin-based Negroni cocktail. For warm seasons, the best type of aperitif is Aperol Spritz. It consists of prosecco, aperol and soda.

Appetizer for aperitif

The main task of such snacks is not to kill the feeling of hunger, but to stimulate the appetite. In Italy, olives, bruschetta, grissini and nuts are served as snacks before the main meal. They are usually eaten with their hands or with the help of skewers.

Aperitif and digestif - photo 1

What is a digestive and what is the difference?

Digestive completes the meal. Its main task is to stimulate digestion. Therefore, the basic rules of the digestif:

  • consumed after meals;
  • includes strong, sweet drinks with medium and high degree.

Like aperitifs, digestives are used to make the meal more complete and complete. First of all, alcohol as a digestif is not a way to get drunk, but a harmonious touch to a full meal of pizza stromboli or pepperoni.

Italian digestives

  1. Limoncello. Liquor strength of 26%, infused with lemon peel. Serve it very chilled. Lemoncello has a pronounced sweet taste with a soft lemon flavor.
  2. Grappa. Grape drink strength of 40-55%. The taste of grappa may vary depending on the grape variety used for production. To soften the fortress, fruit syrup can be added to this digestif.
  3. Amaro Liquor with pronounced bitterness and herbal taste with an alcohol content of 16-40%.
  4. Amaretto Sweet liqueur with bitterness and almond aroma.
  5. Sambuca. Anise liqueur fortress 42%. Traditionally served with three coffee beans that are recommended to be chewed.

A traditional meal in Italy is necessarily the right and on time served drink, hearty food, as well as emotional conversations. Making yourself dinner in Italian is easy with Smile Pizza.

Aperitif and digestif - photo 2