Although the Aperol Spritz has become a global phenomenon found on terraces around the world, it is often consumed without understanding its original purpose. Ordering a Spritz to accompany a plate of pasta or a steak during dinner is an increasingly common practice, but from the perspective of Italian tradition, it disrupts the balance of flavors.
Understanding the origin, chemistry, and function of this ritual completely changes the way one enjoys an evening at the table.
The chemistry of bitterness: why the aperitif awakens the appetite
The word aperitif comes from the Latin aperire, which means "to open." Its original function is not to satisfy hunger but to open the appetite and prepare the digestive system.
The science behind bitter notes
The traditional liqueurs used in the Italian aperitif, such as Aperol, Campari, or vermouths, are characterized by their bitter notes, derived from the infusion of herbs, roots, barks, and citrus fruits like bitter orange or rhubarb.
From a physiological standpoint, the bitter taste stimulates the taste buds and sends a direct signal to the brain that activates the production of saliva and gastric juices. This process prepares the stomach to receive food and facilitates subsequent digestion.
Why it doesn't work during dinner
When a drink with sweet and saturated bitter notes is consumed during a meal, the palate becomes dulled. The intense notes of the liqueur directly compete with the delicate nuances of a sauce, the saltiness of cheese, or the juiciness of meat. Therefore, the Spritz fulfills its mission before the first course, making way for wine or water during dinner.
The anatomy of the perfect Spritz
Born in the Veneto region during the 19th century, when soldiers of the Austro-Hungarian Empire diluted the intense local wine with a splash (spritzen) of sparkling water, the Spritz evolved in the 20th century by incorporating Italian bitter liqueurs.
The classic formula approved by the International Bartenders Association (IBA) follows a very simple mathematical rule:
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3 parts of Prosecco: Provides effervescence and fruity acidity.
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2 parts of Aperol or Campari: Adds the characteristic color, citrus sweetness, and bitter touch.
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1 part of sparkling water or soda: Softens the alcoholic content and adds lightness.
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The finishing touch: Plenty of ice and a slice of fresh orange (or a green olive in the traditional Venetian version).
The art of snacking without filling up: the ideal accompaniment
The aperitif is never served alone. In Italian tradition, it is accompanied by small savory bites (stuzzichini or cicchetti) designed to counteract the acidity and bitterness of the drink without filling the stomach before dinner:
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Green olives and nuts: Provide healthy fats and saltiness that enhance the citrus notes of the liqueur.
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Cured cheeses and cold cuts: Some cubes of Parmigiano Reggiano or thin slices of traditional cold cuts prepare the palate.
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Focaccia and breadsticks: Serve as a neutral base to balance the effervescence.
The Italian aperitif under the arches of the Plaza Real
Bringing this Venetian ritual to the heart of Barcelona takes on a special meaning as evening falls. The mild temperatures and golden light illuminating the porticos of the Plaza Real invite you to take that comforting pause before dinner.
At the ROSSINI restaurant, the culture of the aperitif is experienced as the natural overture to a great evening. Sitting on its terrace or in its cozy indoor lounges to enjoy a freshly prepared Aperol Spritz is the first step to disconnect from the fast pace of the city.
Just a few meters from La Rambla and the Gothic Quarter, ROSSINI offers the ideal setting to start the night, a well-chilled Spritz accompanied by olives or a small Italian snack, followed by a smooth transition to the table to savor its specialties of handmade pasta, wood-fired pizzas, or selected meats.
Three rules to enjoy the aperitif like an Italian
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Find the right moment: The aperitif is enjoyed between 7:00 PM and 8:30 PM, as a bridge between the end of the workday and dinner.
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Combine bitter and salty: The contrast between the bitter notes of the drink and the savory bites is the secret to this balance.
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Switch drinks when sitting down for dinner: Once the main courses arrive, switch to wine or water to avoid overwhelming your taste buds.
Reserve your table at ROSSINI and start your evening with an authentic Italian aperitif in the Plaza Real
Sources
- https://iba-world.com/spritz/
- https://www.camparigroup.com/en/page/our-brands/aperol
- https://www.lacucinaitaliana.com/italian-food/how-to-do-italian-aperitivo-like-a-pro
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https://www.eater.com/2019/6/12/18659871/spritz-history-venice-aperol-italy
