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Home Blog articles Recipes True Italian Aperitivo Recipe Ideas
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True Italian Aperitivo Recipe Ideas

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Treat your friends to an aperitivo experience they’ll never forget with our range of delicious, easy-to-follow select aperitivo recipes. Whether you’re in the mood for a Crushed Olive and Parmesan Crostini, or a simple Zucchini Salad. We’ll help you make the perfect aperitivo bites to complement the Aperol Spritz, Italy’s most iconic aperitivo cocktail, with recipes that are sure to whet your appetite. Buon Appetito!

EGGPLANT CAPONATA BY AL DENTE

Serves 2

Say salute to summer with a caponata recipe that celebrates the best of seasonal produce!

This eggplant caponata by Al Dente, the renowned Fitzrovia pastificio, is the perfect treat to make for summer afternoon aperitivo. It is also one of a couple great vegetarian aperitivo recipes that makes it very shareable for a variety of guests. With a rich glaze of red wine vinegar and tomato paste, eggplant caponata is a sweet and tangy topper for crostini and salads – and just the thing to accompany an Aperol Spritz!

WHAT YOU’LL NEED

  • 1 Eggplant
  • 1 Zucchini 
  • ½ Red Pepper
  • ½ Yellow Pepper
  • ½ Onion
  • 1 Carrot
  • 1 Celery Stalk
  • 2 tbsp of Tomato Paste
  • 2 Garlic Cloves
  • 1 Bay Leaf
  • 2.5 tbsp Red Wine Vinegar
  • 3 tbsp Sugar

HOW TO MAKE IT

Step 1: Fry the onion, carrot and celery together in olive oil

Step 2: Fry the rest of the vegetables separately

Step 3: Prepare your glaze by bringing the garlic clove, bay leaf, red wine vinegar and sugar to a boil

Step 4: Mix all the vegetables in a pan and add the tomato paste while cooking on a low flame

Step 5: Add the glaze and let cook for 5 minutes on a high flame

Step 6: Buon Appetito! Enjoy with your friends and an Aperol Spritz, of course!

CRUSHED OLIVE & PARMESAN CROSTINI BY POLPO

Preparation Time: 5-10 Minutes

Hosting impromptu after-work drinks and bored of serving the classic chips and dip combo?

Why not try your hand at this authentically-Italian aperitivo snacks recipe. Crushed olive and parmesan crostini is a fantastic aperitivo at home pairing with your favourite Aperol Spritz cocktail. The recipe has been created especially for us by Venetian restaurant Polpo – experts in Italian cuisine – so you can guarantee it will be deliciozo!

WHAT YOU’LL NEED

  • 1 x Green Olives
  • A few garlic cloves (depending on your flavour preference)
  • Salt & Pepper to season
  • Sliced Baguette
  • A handful of Parmesan
  • A drizzle of olive oil

HOW TO MAKE IT

Step 1: Finely chop the olives and garlic together

Step 2: Place into a bowl and mix with olive oil

Step 3: Season with salt & pepper

Step 4: Spread the olive mixture on top of your sliced baguette

Step 5: Sprinkle with Parmesan

Step 6: Perfetto! Grab your Aperol Spritz and enjoy

ZUCCHINI & PARMESAN SALAD BY POLPO

Preparation Time: 5-10 Minutes

There’s nothing better than a spritz and salad combo on a hot summer’s day.

The best Italian aperitivo food recipes pair perfectly with your favourite aperitif cocktail. Of course we’ve got you covered for the perfect Aperol Spritz but we asked for a little help from our friends at Polpo with the insalata and we’re delighted to share their delizioso zucchini & parmesan salad recipe with you. It won’t take you long to make so you’ll have plenty of time to soak up the sun and enjoy l’ora dell’aperitivo with your friends!

WHAT YOU’LL NEED

  • 1 x Zucchini
  • 1 x serving of Italian dressing
  • A handful of Basil
  • A sprinkle of parmesan

HOW TO MAKE IT

Step 1: Cut your zucchini into thin slices

Step 2: Add 2 tablespoons of your favourite dressing (Italian, of course)

Step 3: Sprinkle your basil and parmesan on top

Step 4: Toss in the bowl so all ingredients are equally distributed

Step 5: Serve on a small plate

Step 6: Grab your Aperol Spritz and head out into the sun!

BRUSCHETTA WITH MIXED MUSHROOMS BY BRICIOLE

Serves 4

Celebrate summer with a seasonal take on this classic Italian aperitivo – bruschetta by Briciole, the iconic Marylebone-based trattoria, café bar, and deli.

With sourdough bread grilled on the barbecue and topped with wild mushrooms, it’s perfect for that late afternoon aperitivo in the garden. Add a few slices of black truffle if you’re feeling fancy, and enjoy with your friends – and a select spritz cocktail (our favourite is the Aperol Spritz, of course). Salute!

WHAT YOU’LL NEED

  • 4 slices Sourdough bread
  • 3.5oz sliced Mixed wild mushrooms (if in season) or cultivated mushrooms
  • 1 clove of Garlic
  • 1 tbsp chopped Fresh parsley
  • 0.5 tsp dry Oregano
  • 1 small Sweet red chili (seeded and finely sliced)
  • 3.4 tbsp Extra virgin olive oil
  • Salt
  • Black pepper

HOW TO MAKE IT

Step 1: Peel the garlic and slice it in half.

Step 2: Heat half of the garlic in a sautée pan with half of the olive oil until golden brown.

Step 3: Remove the garlic and add the mushrooms. Cook the mushrooms on a high heat for about 5 minutes. When almost ready add the chili, parsley salt and oregano.

Step 4: Grill the bread on both sides (for best results, use a barbeque). Rub the rest of the garlic on each slice of the bread and pour the rest of the olive oil on top.

Step 5: Place the sautéed mushrooms on each bruschetta and grind some black pepper on top. If you have some, add a few slices of black truffle to spoil yourself!

Step 6: Buon Appetito! Enjoy with your friends and an Aperol Spritz, of course!

MINI BASIL AND RICOTTA PANCAKES WITH SALMON

Makes 24 | Prep time: 10 minutes | Total time: 1 hour

Aperitivo may be an Italian tradition, but that doesn’t mean you can’t celebrate some of your favourite flavours when it’s your turn to host!

Chef Marcus Wareing’s mini basil and ricotta pancakes with salmon are a perfect pairing for an Aperol Spritz with friends.

WHAT YOU’LL NEED

  • ¼ cup of Butter, plus a little extra for frying
  • 2 Onions, finely chopped
  • 6 sprigs Thyme, leaves picked
  • 4 tbsp Red Wine Vinegar
  • 4 tbsp Crème Fraîche
  • ⅞ cup Ricotta
  • 2 medium Eggs, separated
  • cup plain flour, sifted
  • 6 slices Smoked salmon
  • 24 small Basil leaves

HOW TO MAKE IT

Step 1: Melt ¼ cup of butter in a frying pan, then add the onions, thyme and a pinch of salt and cook for 8-10 minutes until soft. Add the vinegar and bubble until syrupy. Cool, then mix with the crème fraîche.

Step 2: For the pancakes, mix the ricotta, egg yolks, flour and a pinch of salt together. Whisk the egg whites until fluffy and fold into the pancake mixture.

Step 3: Heat a tablespoon of butter in a non-stick frying pan and drop small spoonfuls of the pancake mixture into the pan. Flatten slightly and cook until golden, then flip over and cook the other side. Do this in batches until you have 24 pancakes. Allow to cool.

Step 4: Slice the salmon into thin strips and roll tightly. Spread some crème fraîche mixture onto each pancake, then top each one with a salmon roll and a basil leaf. Serve alongside an Aperol Spritz and raise your glass – Salute!

FENNEL & GREEN BEAN SALAD BY POLPO

Preparation Time: 5-10 Minutes

It’s Aperitivo Time!

So grab your Spritz and celebrate the aperitivo Italian way with our perfetto fennel & green bean salad, courtesy of our friends at Polpo, who are award-winning experts in Venetian cuisine. Whether you’re having aperitivo with your friends or hosting your nearest and dearest at home; spend your aperitivo hour in the sun with easy to make insalata. Salute!

WHAT YOU’LL NEED

  • 8 oz bunch of green beans
  • Salad leaves
  • 1 x bowl of iced water
  • A handful of toasted hazelnuts
  • Shaved fennel
  • 1 x Lemon
  • A drizzle of olive oil

HOW TO MAKE IT

Step 1: Boil your green beans then plunge them into ice-cold water

Step 2: Chop your toasted hazelnuts

Step 3: Combine the salad leaves, green beans, fennel and toasted hazelnuts in a bowl and drizzle with olive oil

Step 4: Season with salt & pepper and add lemon

Step 5: Serve in a bowl and grab yourself an Aperol Spritz to wash it down with!

FIG & PROSCIUTTO CROSTINI BY POLPO

Preparation Time: 5-10 Minutes

There’s nothing better than having a delicious Italian bite to accompany your aperitivo; especially when it’s so quick and easy to make!

Our wonderful friends at the award-winning Venetian restaurant, Polpo, have shared their tasty Fig & Prosciutto Crostini recipe, especially for you. It’ll only take you 5 minutes to make so you’ll have more time to chill out with your friends (and an Aperol Spritz, of course!). Bon Appetit!

WHAT YOU’LL NEED

  • 1 x Baguette (Sliced)
  • 1 x Ricotta Cheese
  • ½ a slice of Prosciutto
  • Fig

HOW TO MAKE IT

Step 1: Slice and toast your baguette

Step 2: Spoon on a layer of ricotta cheese

Step 3: Add ½ slice of prosciutto to each crostini

Step 4: Cut your fig into quarters

Step 5: Top your baguette with ¼ of fig

Step 6: Finish by adding a cocktail stick to serve

Step 7: Enjoy with your Aperol Spritz!

 

APEROL SPRITZ, THE ICONIC ORANGE DRINK

Embrace the Italian tradition of aperitivo hour and share in the moment with friends and family. Bring everyone together with the unmistakable orange colour and fresh taste of an Aperol Spritz. Take your aperitif recipes to the next level and try pairing other aperitivo favourites with these amazing Italian recipes.


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