What is Aperitivo?
The word “aperitivo” comes from the Latin aperire, meaning “to open.” The idea is simple: a drink before dinner that stimulates the appetite and opens the stomach for the meal to come.
What started as a Roman tradition of wine, honey and herbs has evolved over centuries into one of the most beloved rituals in Italian daily life. In 1786, Vermouth was invented in Turin and the aperitivo culture really took hold. Cafes and restaurants began serving something bitter, something botanical, something that signaled the evening was beginning. Then Campari arrived in Milan in 1860 and the rest, as they say, is history.
Over time the tradition expanded. The spritz became popular. The Negroni followed. And because you cannot drink without something to eat, the drinks were always served alongside olives, nuts, chips, cheeses and bread.
The tradition grew further into something called Apericena. A lavish buffet served alongside the drinks, substantial enough to replace dinner entirely. Aperitivo plus cena (dinner) combined into one glorious early evening spread.
In northern Italy, aperitivo is more than a drink. It is a daily ritual. Friends meet after work, bars fill with locals, and a simple spritz often comes with a small plate of snacks. When we lived in Italy, aperitivo was one of our favorite traditions and it is something we still recreate at home today.
Many countries have their own version of this ritual, but we fell in love with it in Italy and carry it with us wherever we go. Today we are sharing two of our favorites. Both are easy to make, perfect for summer and guaranteed to make any evening feel a little more Italian.
The Aperol Spritz
Originating in Padua during the 1950s, the Aperol Spritz became one of Italy's most recognizable aperitivo drinks. Today you'll find it everywhere from Venice and Milan to small lakeside cafés in northern Italy.
With its mix of Aperol, Prosecco, and soda water, it is light, refreshing, and slightly bitter. It is the drink most people picture when they think of aperitivo hour.
Tips for the Perfect Aperol Spritz
- Use plenty of ice
- Pour the Prosecco first
- Use a large wine glass
- Serve immediately after mixing
- Garnish with a fresh orange slice
Best Enjoyed
Outdoor dinners, summer evenings, aperitivo hour, and lazy weekends with friends.
Aperol Spritz
Ingredients
- 3 parts Prosecco
- 2 parts Aperol
- 1 part soda water
- ice
- 1 orange slice for garnish
Instructions
- Fill a large wine glass with ice
- Pour Prosecco first
- Pour Aperol
- Splash of soda water
The Hugo Spritz
Created in the South Tyrol region of northern Italy in the early 2000s, the Hugo Spritz is a newer addition to aperitivo culture. It was created as a lighter alternative to more bitter spritzes and quickly became popular throughout northern Italy, Austria, and beyond.
With its combination of elderflower liqueur, Prosecco, fresh mint, and lime, the Hugo Spritz is crisp, floral, and refreshing. It is slightly sweeter than an Aperol Spritz and especially popular during the warmer months.
Tips for the Perfect Hugo Spritz
- Use fresh mint rather than dried mint
- Gently clap the mint leaves before adding them to release their aroma
- Use a good-quality Prosecco
- Add the soda water last
- Serve immediately while the bubbles are fresh
Perfect For
Garden parties, outdoor lunches, warm summer evenings, and anyone who prefers a lighter spritz.
Hugo Spritz
Ingredients
- 3 parts Prosecco
- 2 parts St-Germain or elderflower syrup
- 3 parts soda water
- Ice
- Fresh mint
- 1 lime slice
Instructions
- Fill a large wine glass with ice
- Add Prosecco
- Add elderflower liqueur
- Add soda water
- Stir gently
- Garnish with fresh mint and a lime slice
Notes
Frequently Asked Questions
An Aperol Spritz uses Aperol, while a Hugo Spritz uses elderflower liqueur such as St-Germain. The Hugo is lighter and more floral.
The classic recipe is 3 parts Prosecco, 2 parts Aperol, and 1 part soda water.
Yes. Replace the elderflower liqueur with elderflower cordial and use non-alcoholic sparkling wine.
Traditional aperitivo snacks include olives, nuts, potato chips, cheese, cured meats, and small bites served before dinner.
Whether you are sitting on a terrace in Venice or your own back porch, the aperitivo hour is worth protecting. Pour slowly. Snack generously. Do not rush the evening.
Cin cin!
Lisa
Looking for more Italian spritz recipes?
Read our Spritz Season Guide for nine classic recipes including the Pirlo, Limoncello Spritz, Negroni Sbagliato, and more.
