BeanScene Magazine

Aperitivo - relax and unwind

Although its roots date back to the 1700s, the tradition of aperitivo is still as popular as ever in Italy. And now, this time-honoured Italian ritual is beginning to make its mark around Australia.

The notion of aperitivo began in Northern Italy hundreds of years ago and came back into fashion during the 1960s.

This authentic Italian ritual combines delicious nibbles with refreshingly light alcoholic beverages as a relaxing prelude to dinner. Aperitivo is a popular occasion that brings friends together to relax and socialise after a busy day.

But, aperitivo is a far cry from what Australians have come to know as ‘happy hour’, which often implies discount drinks and cheap snacks. Aperitivo, on the other hand, is all about the careful selection of food and drinks – and although these can be quite elaborate or rather simple, they should always be of the highest quality.

Many bars throughout Italy now compete to host the best aperitivo in a bid to attract after-work and pre-dinner crowds. This is particularly true in Milan, which is said to be the home of aperitivo. Between the hours of 5pm and 7pm, and sometimes through to 9pm, you’ll find a vibrant crowd enjoying ‘la dolce vita’.

Sharing is the key to aperitivo, so when catering for guests, the selection of menu items are best served on a large platter for everyone to enjoy. When making aperitivo at home, ingredients should be fresh and delicious and an adaptation of traditional Italian meals. For example, a beautiful risotto served as arancini or crispy bread layered with salty prosciutto, creamy mozzarella and fresh basil.

Food, however, is only one half of aperitivo. No session is complete without delicious and refreshing beverages – and the world’s leading premium Italian lager, Peroni, has continued to pop up at these events in Australia and abroad.

Peroni Nastro Azzurro and Peroni Leggera have been sharing the aperitivo tradition with many superior establishments and stylish events in Australia. One of the most notable was its own Momenti Peroni pop-up bar in the vibrant Darlinghurst precinct in Sydney.

Peroni’s distinct taste profile is attributed to the addition of 25% Italian Nostrano Dell’Isola maize, providing a crisper and more refreshing taste – a perfect match for Australia’s warmer climate.

Italian Michelin starred chef, Giorgio Locatelli, shares the same values of authentic Italian craftsmanship and heritage that Peroni Nastro Azzurro founder, Frencesco Peroni, first based his brewing techniques on in 1846 – a technique that is still carried through today. Peroni Nastro Azzurro has commissioned Giorgio to create a menu of bite-sized Italian aperitivo dishes, and he has shared a selection of these recipes with Italianicious readers.

Cozze e fregola

Mussels and fregola pasta

1kg mussels
100g fregola
3 tbsp extra virgin olive oil
2 garlic cloves, chopped
2 long red chillies, deseeded and chopped
1/2 wine glass of white wine
1 tbsp tomato paste
Salt and freshly ground black pepper
2 tbsp chopped parsley

To serve:
A little extra-virgin olive oil
Half shells of the biggest mussels

Cook the fregola in plenty of boiling water (no salt) for 8 minutes, until al dente. Drain and cool on a tray or plate. As it cools, toss with a little olive oil to keep the grains separate.

Heat 3 tablespoons of olive oil in a saucepan with a base wide enough to contain all the mussels. Add the garlic and chilli, and cook gently for a few minutes, without allowing them to colour.

Put in the mussels, and cook for a minute. Add the wine and cook for one more minute until the alcohol evaporates. Cover with a lid and allow the mussels to open. Turn the heat down, and take out the mussels. Add the tomato paste to the cooking water of the mussels and cook for 1 minute. Add the fregola and cook for 3 more minutes. Add the chopped parsley.

Take the mussels out of their shells on a separate bowl and keep half of the shell. With a spoon, place the fregola and mussel mix into the half shells. Drizzle with olive oil and serve.

Risotto al salto, ragù di luganega

Saffron risotto with luganega sausage ragu’

Makes 20-25 portions

1.5L good chicken stock
50g butter
1 onion, chopped very finely
500g superfino carnaroli rice
125ml dry white wine
4 tbsp parmesan
Approx. 40 good quality saffron threads (look for long threads)

For the ragù:
250g skinned luganega sausages
(or other meaty pork sausages)
1 thinly chopped white onion
1 tbsp chopped rosemary
50ml olive oil
500ml water
1 tbsp tomato paste

Bring the stock to the boil in a pot, then turn down the heat to a bare simmer. Melt the butter in a heavy-based pan, and add the chopped onion. Cook gently until softened, but not coloured (about 5 minutes). Add the rice and stir it around to coat it in the butter and ‘toast’ the grains. Make sure all the grains are warm, then add the wine. Let the wine evaporate completely until the onions and rice are dry, then add the saffron.

Start to add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost all evaporated, add the next ladleful. Carry on cooking for about 18-20 minutes, adding stock continuously. Then stop the addition of stock, so that the rice doesn’t become too wet and soupy and keep cooking for a further 5-6 minutes until the risotto becomes dry and sticky. Stir in the parmesan and season to taste. Layer a metal tray with risotto one centimetre thick and allow to cool down. From the layer of risotto cut out into the shapes you prefer. Pan fry the risotto pieces until golden brown.

To make the ragù, heat the olive oil in the pan and add the onion. Cook gently for 4 minutes without colouring. Add the sausage mixture and cook for five more minutes. Add the tomato paste and the water, bring to the boil and simmer for 20 minutes. The ragu’ should be nice and dry. Season to taste.

Serve the risotto shapes with a drizzle of luganega ragù on top.