Publisher's Synopsis
Eating habits, like times and customs, are in a state of continual transformation or, we might say, of updating. The rite of the aperitif, whose origins can be traced back to the 19th century, has become well-established in recent years. Over time, it has gone from being a simple more-or-less alcoholic drink, accompanied by nibbles with the aim of 'opening' the stomach and stimulating the appetite, to an increasingly structured affair, to which new elements have gradually been added such as pasta dishes, salads, hot or cold main courses and desserts. Elaborate finger foods, ethnic recipes, and updated traditional dishes have become the undisputed stars of the happy hour at the counters of trendy bars. These minute delicacies, finally, have become, in line with modern nutritional needs and new rhythms of living, the basis of real 'dinners' for friends, testifying to a new way of living and the pleasure of spending time in good company. This book will help the reader prepare both simple and elaborate but always delicious recipes, taking them through the creation of tasty ideas to astonish their guests with a fashionable aperitif. A useful appendix by successful barmen also includes the recipes for the classic cocktails to accompany the food.
