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How do you prepare the perfect aperitivo (aperitif) at home? The answer comes from one of the most famous Italian bartenders in the world – Alex Frezza, barman and owner of L'Antiquario in Naples.
Positioned among the best bars in the world in 2022 (at number 46 in the ranking of The World's 50 Best Bars), L'Antiquario boasts an international allure. Characterised by a retro design with red velvet sofas and floral wallpaper, the bar is an intimate place with a warm welcome in the perfect Neapolitan style.
We met Frezza on 8 February on the occasion of Bartending Nights, an evening organised by S.Pellegrino Italian Sparkling Drinks at Bar Stilla inside the Four Seasons Hotel in Milan’s fashion district. Bar Stilla is open all day, serving breakfast with espresso, and in the evening, elegant aperitivo and after-dinner drinks.
How to prepare a perfect aperitivo at home
“The drink must be the perfect blend of bitter and sweet,” Frezza explains. “At home you should always have a bottle of white wine open. It’s also useful for cooking. Then you need a bitter, possibly Italian with bitter and fragrant notes. Ice is also essential because one of the characteristics of the Italian aperitif is precisely its freshness.”
Recipe for an aperitivo at home according to Alex Frezza
Ingredients
1 part aperitivo bitter
2 parts white wine
1 part soda or tonic (sparkling wine can also work)
Ice
Orange slice
To prepare
Put a few ice cubes in a glass (a tumbler or wine glass will do). Add the bitter and the white wine, mix with a teaspoon and then top up with the tonic. Garnish with a slice of orange and serve.
What to eat with aperitivo
The concept of aperitivo is intrinsic to Italian culture. The aperitivo is a moment dedicated to having a drink before dinner. The rule is to serve the aperitivo with something to munch on, but this should never satiate but rather increase the desire to finally sit down at the table. This is why Frezza suggests serving your aperitivo with a crunchy bite – croutons or crackers will do just fine. As for cheeses, aged ones such as Parmigiano Reggiano are perfect, a few flakes will suffice. A slice of Camembert is also excellent if you prefer soft cheeses. Something fatty is necessary to accompany the crunchy carbohydrate for a balanced aperitivo. It is also possible to replace the cheeses with a seasoned salami such or prosciutto crudo. Olives are always a great accompaniment.
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