Aperitif and Digestif Tradition

Apéritifs became widespread in 19th century Italy, where they were being served in fashionable cafés in Turin (where modern vermouth was created), Rome, Genoa, Florence, Milan and Venice.

Apéritifs have existed since at least the fifth century as evidenced by the statement in Philokalia "People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'-presumably because they open a way to the stomach for the vast meal which is to follow." Apéritifs became widespread in 19th century Italy, where they were being served in fashionable cafés in Turin (where modern vermouth was created), Rome, Genoa, Florence, Milan and Venice.

Common choices for an apéritif are vermouth, champagne, pastis, gin, ouzo, fino, amontillado or other styles of dry sherry

In Italy, vermouth or wine may be served as the apéritif (called aperitivo). Aperol spritz and Campari with soda are also popular aperitivo drinks of choice. In the Eastern Mediterranean, arak is served with meze.

Liqueurs bitter or sweet (Drambuie, amaretto, Bénédictine, amari (such as fernet), herbal liqueur, sambuca, Chartreuse, Galliano, Grand Marnier, Jägermeister, Irish Mist, Kahlúa, limoncello, Herbs de Majorca, Beirão, pelinkovac, Unicum, Underberg, Fernet-Branca, mirto, Jeppson's Malört)