Nicknamed ‘caldarroste’ in Italian, roasted chestnuts are a great segue in the series of seasonal classics. Traditionally, caldarroste are fire-roasted in a holed pan, but they can also be made at home – in the oven or, as described in this recipe, on the stove.
Cooked chestnuts have a unique mealy texture thanks to their high content of starch and low content of oil, compared to other seeds, and are considered a true delicacy. In late fall, chestnut-gathering is a common leisure activity in the vast spontaneous chestnuts groves (‘castagneti’) that can be found all throughout Italy. During their season, cultivated chestnuts can also be found at greengrocer’s shops. In big cities, roasted chestnuts are commonly sold by street vendors, especially around the holidays.
Before roasting, chestnuts need to be prepared with an incision on the skin (as shown in the picture). As the chestnut cooks, the cut will allow the vapor to escape and the skin to open up as it shrinks – when the chestnut will be fully cooked, the skin will come off easily.
Chestnuts can be roasted on the gas burner in a holed aluminum pan used directly on the flame. On the electric burner, good results can be obtained by using a large stainless steel pot, at a high temperature. As the skin starts to burn, keep tossing the chestnuts around for 15-20 minutes, depending on the size. Two or three times during the cooking time, toss a tablespoon of water into the pot and place a lid on it for a couple of minutes to steam the chestnuts and help them cook more uniformly. Chestnuts can also be boiled in water for 30-40 minutes, in which case no incision is needed.
Most European countries have their variation of the British mulled wine, a drink made with red wine and spices, served hot during winter. Northern Italy’s version, popular around Christmas and especially at Christmas markets, is called Vin Brulé (from the French word brûlé, burnt).
The practice of mulling wine goes back to medieval times, probably as a way to use up low quality or spoiled wines. Mulled wine has then remained popular as a comforting winter drink and as a remedy for colds and cases of flu. Its curative effects have then found confirmation in the anti-inflammatory properties of red wine and in the high content of antiseptics and antioxidants of cloves and cinnamon.
As far as the recipe goes, many variations can be found, although they all revolve around similar ingredients. The main difference between mulled wine and vin brulé is in the preparation. Vin brulé is usually boiled until no alcohol remains (a process sometimes accelerated by lighting a flame on the surface). Mulled wine instead is only warmed up for a short amount of time and at lower temperatures to preserve the alcoholic content of the wine. Occasionally, a shot of brandy or sherry is also added at the end for an extra bite.
Vin Brulé (Mulled Wine)
Yield: 6 cups
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
1 liter of red wine (any full-bodied wine will do, choose an inexpensive bottle)
If you’ve only tasted grappa a few times and you found it a bit too dry, you will enjoy this spectacular after-dinner treat of pomegranate seeds soaked in pure grappa.
The sweetness and the tartness of the pomegranate perfectly balance the harshness of the grappa, which becomes sweeter and more palatable. In return, the grappa lends some of its alcohol to the seeds, giving them a pleasant “kick”.
Also known as ‘acquavite’ (“grapevine-water”), grappa was born as an unpretentious liqueur made from the byproduct of winemaking (grape skins, seeds, and stems). By the means of distillation and controlled aging, grappa became a more refined product (pun intended!), at par with other fine spirits. Grappa is popular in all northern Italy, and especially in the northeast, where the city of Bassano del Grappa (60 km from Venice) is home to the prestigious brand Nardini.
Straight grappa is traditionally used as a digestive, although its pronounced dryness makes it an acquired taste for most people. More widely appreciated is the use of grappa as a coffee add-in, called ‘correzione’ (“correction”) by the Italians. A caffe corretto (“corrected coffee”) is a traditional twist to the espresso ritual, an after-dinner favorite as it combines coffee and digestive. Aromatized grappa also targets larger audiences, especially in its fruit-infused varieties, such as blueberry (‘mirtillo’), pear (‘pera’), and pomegranate (‘melograno’).
Pomegranate with Grappa
Yield: 4 shots
Prep Time: 15 minutes
Ingredients
1 pomegranate
2 shots of unflavored grappa
Preparation
Extract the seeds out of the pomegranate, place them in the shot glasses.
Fully cover them with grappa, let them rest for 15 minutes.
Limoncello (pronounced: lee-mon-chel-low) is a sweet, lemon-flavored liqueur made by soaking lemon peel in pure alcohol to extract its aromatic oils. Straight chilled limoncello is served after dinner as a digestive, or to accompany a dessert. When mixed with tonic water or sparkling white wine, limoncello can also make for a refreshing aperitif.
The origins of limoncello
Lemons made their first entrance into the Mediterranean region as early as 100 BCE. Around 1000 CE cultivated lemon trees were common in Italy, especially in the regions of Sicily, Calabria, Campania, Sardinia, and Liguria. Despite the availability of lemons and a proven Italian tradition in liqueur production, it took until the beginning of the 20th century for limoncello to be invented. The exact birthplace is unknown, with many of the areas renowned for its production claiming its paternity. These include:
The Sorrento peninsula and the island of Capri. The liqueur is officially called “Liquore di Limone Di Sorrento IGP” (though the name Limoncello is commonly used), made exclusively with Sorrento “IGP” lemons (Protected Geographical Indication).
The Amalfi Coast, e.g.: D’Amalfi Limoncello IGP Russo (also of Protected Geographical Indication).
Riviera delle Palme (western Liguria), though the liqueur generally goes under the name ‘limoncino’. ‘Arancino’ (a similar liquor made with oranges) and ‘Crema di Limoncino’ (a creamier version) are also produced.
Thanks to its unique lemon flavor (intense, but not sour), and to its relatively low alcoholic content (around 30% in volume), limoncello became very popular in Italy and gradually spread to most of Europe. The highest peak of popularity was reached between 1990 and 2005 in Italy when limoncello became fashionable as the digestive of choice, a must at the end of every restaurant meal, and of every home dinner with guests. Many Italian restaurants started to offer it free of charge after coffee, even by leaving a bottle at each table for the guests to help themselves to. While generally appreciated by the diners, the trend eventually wore out and lately limoncello, although still popular, is back to being one of the many digestive liqueurs (which are rarely complimentary in restaurants).
Part of the success of limoncello is also due to its simple and reliable production process – many Italian families produce their own using a variation of the following recipe.
Homemade Limoncello
Ingredients
1 liter of pure alcohol (95% in volume)
8 untreated (organic) lemons
½ kg white sugar
1 and ½ liters of drinking water.
Preparation
Wash and peel the lemons.
Gently scrub the lemons under running water, then carefully remove the yellow part of the peel (flavedo). The white part (albedo) has a bitter flavor and needs to be discarded. After peeling, the lemons can be squeezed and their juice frozen and later used to make drinks or in cooking.
Soak the lemon peel in the alcohol
Pour the alcohol in a glass jar that can be closed tightly. Add the the lemon peel and then keep in the dark for 25 days, at room temperature, shaking occasionally. The aromatic oils will gradually dissolve in the alcohol, which will turn yellow.
After 25 days, prepare the syrup
Prepare sugar syrup by bringing water and sugar to a boil, then let it cool off.
Add the flavored alcohol to the syrup
Filter the alcohol to remove the macerated peel and any undesired residue, then add it to the syrup.
Pour the liqueur in a glass bottle
Put the mix of syrup and flavored alcohol in a glass bottle.
Store in the fridge or in the freezer
As soon as chilled, the liqueur is ready for consumption, but it will keep for over 2 years in the fridge or even longer in the freezer (the high percentage of alcohol will prevent it from freezing).
Note. When choosing the lemons, it’s extremely important to go for the highest possible quality. The best lemons are medium-large, with an elliptical shape and a thick peel. The lemons must be untreated (we are going to only need the skin!) – any pesticides or even just waxing (commonly applied to help preserve the citrus’ moisture) would end up in the finished product.
Disclaimer. In certain areas of North America, pure alcohol can only be sold to professionals who have a special license! This is the case in many American states and in all of Canada except for the province of Alberta, where it’s sold under the brand name “Everclear”.
This is probably one of the least blogged recipes – it doesn’t look too good in pictures and no Italian would make it for their guests. But this simple dish is one of the favorite things that Italians make for themselves when nobody is watching! ‘Frittata di cipolle’ (or ‘frittatona’ when it’s big, as “Fantozzi” would say) is basically scrambled eggs with sautéed onions. Is it that simple? Yes, but it’s one of those dishes where you need to pay attention or it may not turn out as good as it can.
Frittatona di Cipolle
Yield: 1 serving 🙂
Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
½ of a small onion (or 1 shallot, if you want a more delicate flavor)
2 eggs (I prefer brown eggs, the color of their yolk is more appealing to me)
1 tablespoon of unsalted butter
salt & pepper
Preparation
Slice the onion thinly and evenly.
In a large non-stick pan, sauté the onion in the butter at medium-low for 10-15 minutes until golden and tender.
Lightly beat the eggs in a bowl, then stir in a pinch of salt and add one teaspoon of water.
Add the beaten eggs to the onions, maintaining the same heat (medium-low).
Gently fold the egg mix over as it starts to firm up, incorporating the onions.
Keep folding for a couple of minutes until the mix is cooked uniformly, but still slightly underdone - this is important because it will keep cooking in the plate.
In Italy, just like in all Europe and North America, a ‘panino’ (Italian for sandwich) is a popular lunch option, and in some cases also a quick dinner alternative. Italian bars often press-grill their sandwiches to enhance the flavors, turn the bread more fragrant and crunchy, and melt any cheese. However, at home, or when bakery-fresh bread is available, the Italians enjoy non-grilled sandwiches just the same.
This article describes both styles of Italian sandwich: the world-famous grilled sandwich (known as Panini) and the less known un-grilled version.
Going back to the word “panini”, in Italian it refers to all sandwiches – and it’s plural. «One sandwich» translates as ‘un panino’ (from ‘pane’, bread). «Two sandwiches» translates as ‘due panini’ and shouldn’t be re-pluralized as Paninis – it causes native Italians to cringe!
A “Panini” press
Grilled panini are prepared in a “Panini” press (called ‘piastra’, literally: plate). In Italy, they generally feature established combinations of fillings, though these combinations don’t have universally assigned names. Common types of bread used are: ciabatta, francesino (a small French-style roll), and in some cases focaccia. Classic fillings combinations are:
mozzarella, tomato (plus arugula and/or prosciutto cotto or crudo);
prosciutto cotto or crudo, fontina, salsa rosa (“pink sauce”, made of mayonnaise, ketchup and whiskey);
prosciutto cotto or crudo, brie (plus lettuce and/or tomato);
prosciutto crudo or bresaola, goat cheese or stracchino (plus lettuce and/or tomato);
speck (smoked cured prosciutto from Tyrol), brie, salsa rosa;
speck, goat cheese, arugula;
grilled vegetables and cheese (see below for a recipe).
When Italian panini are offered outside of Italy, they tend to differ quite substantially. The biggest no-no’s are the use of:
More than one kind of meat (although it may happen in some cases, this is very unlikely in Italy);
Large amounts of meat (in Italy, more than a few slices would be considered overpowering);
Too many ingredients (in Italy, it’s never more than 3 or 4 in total);
Any kind of dressing (oil and vinegar are for salads, not for sandwiches!);
Honey-mustard, barbecue sauce, spicy mayo (since they don’t exist in Italy).
For un-grilled Italian sandwiches, bread rolls that are light and crunchy are generally used (for instance the michetta, known in some parts of Italy as ‘rosetta’ or ‘tartaruga’). As far as fillings go, they generally include one feature ingredient, for instance:
prosciutto ‘crudo’ (raw, cured pork);
prosciutto ‘cotto’ (Italian ham);
coppa, also known as capicollo (also cured pork);
salame (cured sausage);
Italian bologna (not to be confused with Baloney!) and other kinds of mortadella;
Sometimes, fresh greens and/or cheese may be added to complement the flavor. For instance, prosciutto crudo may be had with ‘stracchino‘ and arugula; prosciutto cotto with fontina. Other classic options include cold frittata (e.g.: with herbs or roasted zucchini), or cold breaded veal cutlet.
~~~~~
Now, onto the recipe for the grilled panino in the picture above – a slight variation on the grilled vegetables and cheese theme, thanks to the addition of spicy roasted onions.
Ingredients for 2 panini
– One small onion (sliced)
– 2 bell peppers, red or yellow (seeded and each cut in 4 wedges)
– 2 zucchini (sliced)
– 100 g provolone, scamorza or fontina (sliced)
– one handful of fresh arugula (washed and dried)
– 1 tablespoon of olive oil
– salt and cayenne pepper
Preparation
– In a non-stick pan, roast the onion in olive oil at medium heat for 5 minutes, then lower the temperature and cook for an additional 15 minutes, stirring occasionally. Season with salt and cayenne pepper.
– Using a sandwich press, grill the bell peppers (lightly sprinkled with salt) for 20-30 minutes at medium heat.
– When the peppers are ready, put them aside and peel off the skin (it should come off easily – if it doesn’t, let the peppers rest for 10 minutes in a sealed zip-lock while they are still warm).
– Grill the zucchini (also sprinkled with salt) for 10-15 minutes at medium heat.
– When the zucchini are ready, put them aside and roughly wipe the grill clean, while keeping it turned on.
– Assemble the sandwich by layering the cheese, the grilled vegetables, and the roasted onions.
– Warm up the sandwiches in the press until the cheese melts. Then add the fresh arugula and serve.
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Italians like structure in the way they eat. To them, the balance between the different courses of the meal is as important as the balance between the ingredients of each dish. In Italy, eating is far more than nutrition, it’s a moment of aggregation where families, friends, colleagues get together, relax and participate in the dining ritual. This article describes a typical everyday meal (at home or in an informal restaurant) and compares it with the bigger and fancier meal reserved for special occasions (a wedding, for instance).
In Italy, even the most informal meals commonly include multiple courses. This doesn’t mean that people eat more food – the various courses are a way to break down the meal into different sections, add variety and create a progression. Appetizers and first courses come first because of their delicate flavors (and textures); second courses follow with their stronger elements; desserts, coffee, and liquors are reserved to end the meal. The subdivision into courses also introduces pauses, which in some cases are intentionally extended to give the diners the necessary time to rest their palate, and socialize.
In this article we will be referring to both lunch (“pranzo”) and supper (“cena”), as the mid-day meal and the evening meal. As for the early-day meal, please see the post on breakfast (“colazione”).
Everyday meals
Everyday meals generally only include a first course (“primo piatto” or simply “primo”) and a second course (“secondo piatto” or “secondo”), plus possibly some fruit (“frutta”) and coffee (“caffé”).
The first course is usually based on dry pasta, gnocchi, ravioli, or rice (“risotto”). First courses don’t need any sides and they are not accompanied by bread. Mostly during winter, and especially for dinner, the first course can take the form of a soup, which may contain pasta or rice or may be served with croutons (“crostini”).
The second course is centered on a protein – typically meat or fish, but also cheese or eggs. Second courses are normally served with one or more side dishes (“contorni”), such as salads or roasted vegetables. They are usually eaten with bread, polenta (boiled cornmeal), or boiled rice.
The structure of everyday meals may seem somewhat similar to North America, where it’s common to have soup or salad as a first course, a main course, and dessert. The difference is that the Italians put a lot more emphasis on the first course, so much so that the second course loses the title of ‘main’.
Formal meals
Italian formal meals always begin with a starter course (“antipasto”), and continue with one or more first courses, one or more second courses (meat or fish, sometimes interleaved with a lemon sorbet as a palate cleanser), a cheese course (“formaggio”), desserts, a fruit course, coffee, and liquors. One or more second courses may be replaced by a “piatto di mezzo” (a soufflé or a “torta salata”, similar to a quiche).
For starters, a selection of appetizers is a must. They may be in the form of pre-assembled platters, or, more informally, they can be brought to the table in serving dishes, or even presented in a self-service buffet (see the article on antipasto).
First courses have elaborate preparations and sometimes make use of expensive ingredients (e.g.: truffles, seafood). When more than one first course is served, the portions of each become smaller. In some cases, a sampler of primi containing 2 or 3 dishes on the same plate may be offered; this, however, is becoming more and more uncommon.
Second courses also have a refined presentation and sophisticated ingredients. With respect to North America, the meat portions are smaller to compensate for a filling first course. In restaurants, for some meat or fish dishes, a chef may plate each portion in front of the diners by working in a carving or plating station set up next to the dining table. If both a fish secondo and a meat secondo are served in the same meal, it’s customary to serve them in that order and to interleave a sorbet (usually lemon) as a palate-cleanser. If all second courses are based on meat, or if there is only one second course, then a sorbet may be served between first courses and second courses.
Formal meals often have an entire course dedicated to cheese, either in the form of pre-assembled samplers, or where a selection of cheeses is presented on serving trays. In some cases, aged cheeses are paired up with jams (especially figs and pears jams), aromatic honey (e.g.: chestnut tree honey), or mostarda.
Desserts are also a must in formal dining. In restaurants, a daily selection of cakes, pastries or tarts is often presented on a serving cart for each diner to choose from.
The fruit course may be prepared in a salad (called “macedonia”), and optionally served with ‘gelato’. In winter, a combination of dried fruit and fresh fruit might be offered.
Coffee is always served. In restaurants, it’s in the form of espresso; at home, it may be from a home-espresso machine or a ‘Moka’.
Liquors often conclude the meal because, like sweets, they quench the appetite. They are normally digestive bitters (“amari”). However, grappa, Sambuca, amaretto, nocino, and especially limoncello are also common.
Note that the aperitif (aperitivo) – an appetizer drink generally accompanied by a light snack – is not part of the courses as it’s usually had some time before the meal, possibly even in a different venue.
Bread and wine
In both informal and formal setups, bread is very important to the Italians (so important that any food that comes with bread is generically called “companatico”). Individual buns and sliced loaves may be served in a basket, or set directly on the table. Butter is not part of the tradition, though in some cases unsalted butter curls may still be served. Bread may be had as a snack before the primo – sometimes in the form of breadsticks (“grissini”) – and it always accompanies the second course. In informal setups, it’s acceptable, after the primo, to use a few bread chunks to wipe up any pasta sauce that may be left on the plate. This practice, called “scarpetta” (little-shoe) is however never used after eating risotto, as its cream (made of starch) is not technically a sauce.
Wine, somewhat common in everyday meals (especially for dinner), becomes mandatory in formal dining – and it must be of high quality. First courses, “piatti di mezzo” and fish courses are paired up with white wines or light reds. Meat-based second courses, instead, require stronger red wines. See the article on wine for more information.
Further Readings
For more information, check out 10 Facts About Italian Food, an interesting article on some of the less known misconceptions about Italian food.
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If you are Italian, or if you have driven around Italy, you are probably familiar with “Autogrill” as a chain of restaurants that serve the highways all throughout the country.
But even if you are unaware of Autogrill, every time you travel you are actually exposed to the Autogrill Group, a catering giant that runs several licensed franchises (including Burger King, Pizza Hut, and Starbucks) in the airports, train stations and ports of over 40 countries worldwide (including USA, Canada, and Australia).
Even though the Autogrill Group is based in Italy, to most Italians “Autogrill” is just the generic name of the restaurants located on the highway – even of the ones that are run by the competition (e.g.: Chef Express, Ristop), or that are branded differently because of their size (e.g.: Ciao, Spizzico). And this despite the fact that Autogrill restaurants are nowadays common also in major city centers. The Autogrill name is so universal that in the rest of this article we will also use it as a synonym of highway restaurant.
Italians like Autogrill because it’s familiar and reliable, because it’s good value for money, and because it can be conveniently accessed without leaving the highway. This detail is particularly important, given that most Italian highways are toll roads and exiting them requires the drivers to go through the time-consuming pay booths. Foreigners like Autogrill because it involves very little interaction with (Italian speaking) staff, and because of the high quality of its food, especially compared to the greasy North American road-side restaurants.
The bridge-style Autogrill (above), from the inside.
All Autogrill are located in regular service stations. The smaller ones may consist of just a coffee bar and are generally only moderately busy. The larger Autogrill, and particularly the bridge-style ones (which go across the entire highway and are accessible from both travel directions), can instead attract large amounts of customers, especially around lunch and dinner time. They are structured for maximum efficiency and divided into three main sections:
A mini-supermarket with snacks and regional foods (such as olive oil, dried pasta, wine, cheese, cured meats), over-the-counter drugs, toiletries, batteries, newspapers and magazines; tobaccos and pre-paid phone cards can be purchased at the cashier.
A coffee bar which sells espresso drinks, pastries, and (often) grilled sandwiches (‘panini’, in Italian, plural of ‘panino’), such as Camogli (made with focaccia, Italian ham and swiss), Rustico (with pancetta, smoked provolone and tomatoes) and Fattoria (with speck and fontina cheese).
A separate cafeteria-style restaurant.
The restaurant is, in its turn, divided into two sections: the actual self-service (which ends at the cashier), and a sitting area where the purchased meal can be consumed.
A meal for two: penne all’arrabbiata, linguine al pesto, cheese plate, red wine, sparkling water, and bread.
When entering the self-service, each diner takes a tray and loads it with what they prefer. Drinks (including beer and wine) are directly available for pickup, and so is a fairly large selection of cold dishes (appetizers, sides, fresh and aged cheeses, freshly baked bread, fruit, and desserts). Hot courses are instead plated to order by an attendant. Most Autogrills offer a choice of two or three first courses (e.g.: pasta and risotti) and a couple of second courses (e.g.: meat and fish). After filling the tray, the customer brings it to the cashier who often offers to add an espresso to the bill (the coffee is meant to be had at the bar after the meal). The sitting area is basic but comfortable. The tables are kept clean by staff (though racks for used trays are provided to the customers), dressing and condiments (oil and vinegar, salt and pepper) are available, as well as cutlery and additional napkins. Occasionally, microwaves ovens for re-heating are also provided; if they are missing, plastic heat-keeper domes may be available to help keep plates warm.
In conclusion, Autogrill is dear to the Italians and very much part of their collective imaginary. Every aspect of this Italian icon reflects the spirit of Italy, from the mini-supermarket that resembles the neighborhood shop, to the traditional coffee bar, to the family-style food served in the cafeteria. For those rushing through Italy in their first European trip, Autogrill can give a pretty good snapshot of Italy and of the Italians and shouldn’t be missed.
Known in North America by the French name apéritif, an aperitivo is a drink meant to be had before the meal as an appetizer. To this purpose, the apertitivo is usually a moderately alcoholic cocktail based on vermouth, bitters or white wine. Non-alcoholic versions also exist.
Even though the aperitivo is technically a starter to the meal (the word comes from the Latin verb ‘aperire’, to open), Italians usually have it well before lunch or dinner, accompanied by a snack. Because of this, the aperitivo often refers to the whole experience of drink plus food (as Italians say: “fare l’aperitivo”, do the aperitif), with the actual purpose of quenching the appetite while waiting for a late meal.
As described in the article on breakfast, in Italy bars double as coffee shops and are often part of people’s daily routine. And in the bars of Milan and other north Italian cities, the evening aperitivo has evolved into its own tradition. Starting at around 6 pm (which is at least one hour before restaurants open) and continuing until 8 or 9 pm, most bars offer a lot more than peanuts and chips to accompany their drinks. For a slight surcharge on the aperitivo drink, a complimentary buffet of appetizers is commonly offered.
The best aperitivo venues overflow with customers attracted by their luscious buffets and compete in providing the best ambiance and quality. They are especially popular as social hubs, typically for after-work gatherings, while waiting for dinner time. Even though the buffets can be very tempting, generally people try not to take advantage and limit themselves to one or two small appetizer plates. However, aperitivo spots are also appreciated by students and younger crowds in general, which may help themselves more generously and even decide to have more than one round of drinks and skip dinner altogether.
As for the actual drink, all of the standard “pre-dinner” cocktails are served. These include:
Dry white wine, especially the sparkling Prosecco (see the article on wine);
Martini, which in Italy is just straight vermouth on the rocks (from the historical brand Martini e Rossi), as opposed to North American Martini – a cocktail based on gin or vodka;
Classic long-drinks, such as gin and tonic, rum and coke (also called Cuba Libre), Americano (gin and sweet red vermouth).
But the Italians favorites are bitters-based, they include:
Straight Campari (25% alcohol, created in 1860) or Aperol (11%, created in 1919), both served on ice and possibly topped up with soda water;
Spritz (Aperol or Campari, sparkling wine and soda water), which originated in the North East of Italy.
It has to be noted that none of the alcoholic aperitivo drinks are particularly strong. In North America they would all be considered “girly” drinks, also because of their bright colors. Italians enjoy them as appetizers, leaving red wine and beer to accompany dinner, and stronger liquors for later in the night.
Aperitivo drinks can even be entirely non-alcoholic and are quite popular in the morning before lunch. The most common are ‘San Pellegrino Bitter’ (more recently commercialized as ‘Sanbittèr’) and ‘Crodino’, both of which contain herb extracts that give them a bitter aftertaste. They are sold in small individual glass bottles (100 ml) and served on ice with a slice of lemon or orange, or as part of juice-based cocktails.
Pre-made low-alcohol aperitivo cocktails also exist and can be bought in single-dose glass bottles. The most important are Camparisoda (10%, created in 1932) and Aperol Soda (3%).
Appetizer display at Spritz bar in Milan-Navigli.
As for the accompanying appetizers, other than the typical potato chips and toasted peanuts, it’s common to have olives, savory tarts, bruschette, pasta salads, pizzette. Also quite standard are cold cuts (including prosciutto, mortadella, salame), mozzarella and tomatoes, grilled vegetables, cheese bites (e.g.: Parmigiano slivers, smoked scamorza), or even generous blocks of spreadable cheese (e.g.: gorgonzola or brie), and a selection of breads (small buns and sliced loaves). More rarely deli appetizers are featured, for instance ‘insalata di mare’ (seafood salad, containing boiled octopus, squid, and shrimp in olive oil and lemon), ‘insalata russa’ (Russian salad, containing diced boiled potatoes, peas, carrots, in mayonnaise).
More appetizers at “Spritz” bar.
Occasionally, warm appetizers and even actual hot courses are offered in the classic buffet chafing dishes, heated with alcohol burners. Example include first courses that don’t need to be freshly made (e.g.: butter and sage tortellini, gnocchi with cheese sauce, baked pasta), second courses (e.g.: meat stews), and sides (e.g.: roasted potatoes or polenta).
Half-wheel of Parmigiano and focaccia slices, also in a Milan bar.
Every appetizer is served in bite-size portions meant to be eaten directly at the buffet or put on a small disposable plate and taken to the table. Plastic forks and knives are usually provided, though some places limit their customers to using toothpicks and serving spoons.
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Before roasting, chestnuts need to be prepared with an incision on the skin (as shown in the picture). As the chestnut cooks, the cut will allow the vapor to escape and the skin to open up as it shrinks – when the chestnut will be fully cooked, the skin will come off easily.
