The Aperitif and Digestif Tradition is the custom of serving drinks, typically alcoholic, immediately around a meal: an aperitif before eating and a digestif afterward. Common aperitifs include vermouth, champagne, pastis, gin, ouzo, fino, amontillado or other styles of dry sherry. In Italy, where the custom is called aperitivo, vermouth or wine may be served, along with Aperol spritz and Campari with soda; in the Eastern Mediterranean, arak is served with meze. Common digestifs include brandies such as cognac and Armagnac, fortified wines such as port, sherry and Madeira, and liqueurs such as Drambuie, amaretto, Benedictine, amari including fernet, and limoncello.
Facts
Origin Period, From (Year)Sourced to the subject's own account Origin RegionSourced to the subject's own accountMediterranean and Western Europe. A pre-meal drink is attested by at least the fifth century in the Christian Mediterranean world; the modern aperitif culture developed in nineteenth-century Italy, especially Turin, Milan, Florence, Genoa and Venice, and in France. 1 Connections
Sources
1. Apéritif and digestif (Wikipedia)
WikipediaHistory section, second paragraph
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.
History section, first paragraph
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."
Common choices for an aperitif, list sentence
Common choices for an apéritif are vermouth, champagne, pastis, gin, ouzo, fino, amontillado or other styles of dry sherry
Regional variations, Italy and Eastern Mediterranean sentences
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.
Common kinds of digestif list, liqueurs item
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)
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