aperitivo time is back (!!) after an unplanned hiatus. Today’s pairing is a Leek, Gruyère & Parmesan Tart and A Cider Cocktail - so, so good for autumn. Both recipes can be found on Georgie Eats. The tart is worth making, even if you aren’t pairing it with the cocktail. A great lunch! enjoy guys! #snacks #cocktail | Georgie Eats
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aperitivo time is back (!!) after an unplanned hiatus. Today’s pairin…
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My favourite hosting hack? Aperitivo-style spritz ice cubes. They look pretty, taste amazing, and keep things effortless. And because alcohol doesn’t freeze, I use aēlo Aperitivo Spritz, a non-alcoholic option that works perfectly. No need to be mixing drinks when guests arrive, just pour, add the cubes, and enjoy. Save this for later and follow @vanfoodieparents for quick and easy hacks for busy parents. | Van Foodie Parents
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Aperitivo started in northern Italy as a simple bitter drink meant to wake up your appetite. It spread fast because people loved the idea of meeting before dinner to unwind, talk, and take the edge off a long day. Over time the drinks stayed light, the snacks grew bigger, and the ritual became a small daily celebration. Italians are not surviving until 9 PM on willpower. They are coasting through aperitivo. Around 6 PM bars fill with spritzes, Negronis, Americani, chips, olives, tiny sandwiches,
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