Audrey Cosson

A curated collection of the best Italian aperitivo recipes to eat and drink. A still-warm wedge of focaccia, a supplì cut in half, a few olives or artichokes in olive oil and a chilled glass of white wine... The aperitivo is the quintessential Italian ritual of drinks and simple, delicious small plates, shared with friends and family in the early evening. In The Aperitivo Hour, discover effortless, generous and authentic aperitivo recipes to eat and drink, encompassing the best of Italian food, from Puglia to Tuscany, Lombardy to Campania, Sicily to Veneto.
Complete with beautiful photography capturing the magic of Italian markets and trattoria, this is your essential guide to this delicious tradition. Chapters and recipes include:Dips, spreads and creams: Sicilian pistachio pesto, salsa verde, roasted pepper spreadBreads and basics: focaccia barese, olive tapenade, panzerottiVegetables to share: Swiss chard tart, tomato confit focaccia, fried courgette flowersMeat: meat dumplings, lamb skewers from Abruzzo, ham roasted figsFish: pepper-grilled prawns, sarde in saorCheese: arancini, ricotta involtiniDrinks: spritz, house limoncello