Aperitif: what is it and where does it come from? 

The aperitif, that delicious tradition that precedes the main meal, has evolved over the centuries to become a gastronomic ritual appreciated all over the world. This brief but essential moment before the main meal or dinner not only whets the appetite, but also offers a unique opportunity to explore flavours, textures and culinary experiences.

The word ‘aperitif’ comes from the Latin ‘apertivus’, which means to open. Its original purpose was just that: to whet the appetite before the meal. This tradition is rooted in ancient Rome, where drinks were served before feasts to 'open the stomach'. Over the centuries, these drinks were joined by small snacks, which at first were basic, but gradually became more elaborate and sophisticated.

The real revolution of the aperitif came in the 19th century when sharing this moment before the main meal of the day became an unmissable social event, largely due to the birth in Italy of the spiced cocktail that we know as vermouth. So much so that in many areas, the Spanish expression ‘tomar el vermú’ (grab a vermouth) is used to refer to the act of enjoying an aperitif.

In some countries, aperitifs are only served on special dates or holidays and are not a daily ritual. In others, such as Spain, Portugal, France, Italy, Peru or Argentina, it’s a custom extended to any day of the week and forms part of the gastronomic culture as just another 'meal'.

Mission and content of an aperitif

• The purpose of an aperitif: the aperitif is not just intended to whet the appetite, but it’s also an opportunity to socialise and relax before the meal. It’s a time to enjoy the company of friends, work colleagues or family in a casual atmosphere. In some cultures, it’s also linked to the business and negotiation environment, such as networking over food and drinks or socialising with the team after a day’s work at an ‘afterwork’ event.
• Vermouth time: In many European countries, the aperitif is typically enjoyed in the early evening, usually between 6 pm and 9 pm. It’s a perfect time to get together after work and before dinner. In other places, as is the case in Spain, it’s usually enjoyed at midday, at weekends with family and friends, and also before preparing the main meal of the day, which is also a moment of sharing.
• What we drink: the most common drinks for an aperitif are vermouths, white or sparkling wines, light cocktails, beer, and in some places, even bitter liqueurs. Originally, these lighter and sweeter drinks prepared the stomach for the following dishes and stimulated the appetite of diners.
• What we eat: aperitif food can include a wide variety of foods, from olives, nuts and chips to small sandwiches, cold meats, cheeses and more elaborate snacks such as croquettes, empanadas or bruschetta. In each area, there are typical products for this time of the day and even these snacks can be adapted to seasonal fruits or vegetables or the social event.

An aperitif for every destination

This tradition, which is slowly gaining popularity, is not limited to one region or culture. On the contrary, every corner of the world has added its own touch to this culinary experience. Here are some examples:

• The Italian 'antipasto': Italy is the birthplace of the modern aperitif and has given us a wonderful variety of choices. From the classic Venetian Spitz liqueur to the cheese and smoked meats platter, all the options are designed to satisfy the most demanding palates, because the Italian aperitif is an art.
• Our 'made in Spain’ tapas: here the aperitif is presented in the form of tapas, small portions of delicacies such as stuffed olives, garlic prawns or patatas bravas. The culture of sharing and socialising, if possible outdoors, around these dishes is an essential part of Spanish life. Of course, accompanied by wine or beer.
• Portuguese 'petiscos': our neighbours usually serve them with port wine or green wine and are generally made with cod, marinated olives or cured cheese.
• Middle Eastern 'mezze': hummus, falafel or tabbouleh, among others, are typical and tasty dishes, enjoyed with friends and family in this area, accompanied by freshly baked bread.
• Japanese 'otsumami': although Japan is mainly known for its sophisticated and healthy cuisine, otsumami or snacking is also an important tradition.  Alcoholic drinks, such as sake, beer or shochu, are drunk with small bites of fish or bruschetta, especially at the end of the working day.