L'Aperitivo Italiano: Con I Migliori Salumi d'Italia

This bilingual book celebrates the particularly Italian affinity for cocktails and charcuterie. 

Its strength lies in its power to evoke and inspire rather than in the nitty-gritty of recipe specifics. We’re confident that none of our other books have subheadings such as “The Post-War Period and the Crisis of the Father of Aperitifs,” or “What if a Step Back is Needed in Order to Go Forward?”

Curious readers will indeed learn about the first appearance of the word sallamine (1436), the differences between vermouth di Torino and vermouth without an indication of origin, and “the fantastic world of molino denti flours”

But when it comes to creating featured savory bites such as bitter olive cappellati with artisanal ciauscolo sausage, orange butter, and sea urchin, the book assumes that the very idea itself is more important than instructions.

Like its companion volumes, La Merenda Italiana, L'Aperitivo Italiano is more about an approach than about formulas. And therein lies its charm.

Hardcover. Color photographs throughout. In Italian and in English.