What snacks do you serve for an Italian aperitivo at home?

An aperitivo is the hour before dinner when the day ends and the evening begins, usually with a drink and something small to nibble. It is relaxed, social and, done well, one of the most pleasant habits there is.

Where the habit comes from

The word itself comes from the idea of opening the appetite: the Treccani dictionary defines an aperitivo as a drink, often based on vermouth or bitters, taken to stimulate the appetite, and gives everyday expressions like l'ora dell'aperitivo, the aperitivo hour.

The modern ritual is closely tied to Turin. As 50 Best tells it, Antonio Benedetto Carpano created a herbal fortified wine there in 1786, the start of vermouth as a commercial aperitivo. The same piece describes the small bites served alongside, stuzzichini, from stuzzicare, to tease, with Turin favourites like local cheeses, anchovies and grissini.

What goes on the table

Think of the spread in three layers: salty, crunchy and one or two things with a little more substance.

Salty and briny

• Olives, green and black, ideally a couple of kinds. Warm them in a little olive oil with orange peel, garlic and chilli for an easy upgrade.
• Pickles and preserved vegetables: giardiniera, peppers, artichokes, caperberries. See what is giardiniera.
• Hard cheese: chunks of Parmigiano or Grana, or thin slices of pecorino, perhaps with a few drops of good balsamic.

Crunchy

• Crisps. Plain, salted, in a bowl. A completely respectable aperitivo staple, no apology needed.
• Nuts: salted almonds, pistachios, or toasted mixed nuts with rosemary.
• Grissini, taralli or crackers.

Something a little more substantial (optional)

• Bruschetta or crostini with simple toppings; see bruschetta vs crostini.
• Squares of frittata or a slice of savoury tart, at room temperature.
• Little sandwiches, such as tramezzini, cut into small pieces.
• Raw vegetables with good olive oil and salt for dipping.
• Focaccia cut into small squares.

One or two homemade things alongside the bought ones is plenty.

What doesn't belong

• Anything that needs a knife and fork. If it can't be eaten standing up with a glass in one hand, save it for dinner.
• Heavy dips and big plates of food, unless you have decided the aperitivo is dinner, which is a different, also lovely, evening.
• Hot dishes that need watching. You want to be out of the kitchen.
• Sweet things. Aperitivo is savoury, sharp and salty.

Drinks

Bitter and sparkling is the classic direction: a spritz, a vermouth with soda and a slice of orange, a glass of prosecco or a dry white wine. Make sure the non-alcoholic options are as good as the rest: sparkling water with citrus, a bitter non-alcoholic aperitif, or a homemade lemon soda (see lemonade that isn't too sweet). Everyone should have something interesting in their glass.

Keeping it easy

• Set out small bowls, not one big platter. It looks generous and refills easily.
• Prepare ahead. Nearly everything can be ready before guests arrive.
• Mind the quantity. A few bowls are enough. If dinner follows, you want people hungry, not full. For a whole evening that stays calm, see dinner party without stress.