La quarantine made us stressed out. In Italy as well as in the USA where the pandemic numbers have reached truly anxious peaks. Well, it seems that overseas, one of the most suitable antidotes to relax and find lost carefree is none other than the aperitif Italian taste. This is supported by the famous US business magazine Forbes who dedicated a detailed article to the issue, spending words of favor for this Made in Italy ritual now widespread also abroad. A liturgy to which it is difficult to give up even - and above all - in times like these. Thus, during the pandemic, many American refrigerators were stocked with the necessary to replicate this tradition of home cooking. our house.
Attention! According to Forbes the real Italian aperitif it must not be Americanized. Tradition has it that the aperitif is consumed for to entertain guests or for tease them before dinner. The keystone is the food accompanying the selected drink: tastings that they are inviting, possibly light. Italian savory snacks are highly appreciated abroad: potatoes, dried fruit, olives, and the cake of course.
A good rule of thumb when choosing an appetizer is work on contrasts in order to enhance the taste of the drink. Taking care not to overdo it. For sweeter drinks, based on red vermouth, one of the simplest but effective combinations is aged cheese (true Italian heritage). But small cubes of salami are also good, or canapes with anchovies in oil. For the driest cocktails, based on dry or extra dry vermouth, it is good to focus on something that has a hint of sweet: excellent sardines a beccafico, for example, of the Sicilian tradition.
As for the actual drink, the range embraces new trends. Well the traditional ones pre dinner cocktailbut also the light versions of the drinks more properly are welcome Night, that is, long drinks, refreshing drinks, fruity drinks, low alcohol drinks, and even i mocktail (rip-off cocktails, literally) those entirely alcohol-free. To make relaxation and conviviality complete, Forbes recommends paying attention to detail by choosing a music background Italian. All to be enjoyed strictly off line.. The buzz of good food must not be interrupted by rings and notifications. God forbid.
To prepare a proper Italian aperitif, even in the USA it only takes a few minutes and creativity. No details are needed skills. He guarantees it to Forbes Paschal Cozzolino, well-known Neapolitan chef transplanted to New York. Chef Cozzolino offers to the American pages his idea expressed for what par excellence is the basis of every taste of our home. Dip the stale bread in oil, only on one side !, and then let it toast for a few moments in a very hot pan. Here is his majesty the bruschetta (which in New York they pronounce bruscita): it will be enough to season it at will - with tomatoes, dried or fresh, aubergines, cheese, anchovies, or even just oil and oregano - and the stress, bite after bite, will go to crumbs.
