Celebrations Spritz Recipe

It all started from an idea: talk about Italian food with a different voice. More authentic? Less conventional? Based on some real research? Perhaps we just felt like we had something to share, each of us in our own unique and complementary way, about Italian food and the whole lot of culture and traditions surrounding an Italian table. Italian Table Talk wanted to be a conversation, a chat, and exchange between four friends, Emiko, Jasmine, Giulia and I, and you, our readers; a virtual table where we could sit and learn something new each month.

Celebrations Spritz Recipe

After one year, we felt we had said a lot, and personally, I feel extremely enriched. Where we’ll go from here, it is yet to find; all we know, is that we have deeply enjoyed the process, the exchange, the learning curve; and we feel we have still a lot to learnt, discuss, discover. Now, though, we would love to hear from you: your comments and feedback on what has been said and done; what you’d liked the most, what you didn’t like; what you’d like to read and see next. As in any exchange, feedback is extremely important to keep going in the right direction. As for me, my favorite episode of this first twelve has been street food: spontaneous, with “street” photography and some travel tips, all mixed together, with a hint of irony and some mouth-watering pictures of Venetian nibbles. What is yours?

To celebrate our first year, we wanted to dedicate this episode to, indeed, celebrations. Each of us would be sharing a dish, a moment, a memory that is somehow linked to festive occasions: Giulia with a crème caramel called latte alla portogheseJasmine with a tuna paté; and Emiko with tiramisu. I, for much that I tried to find a recipe to share, couldn’t think of anything better, or anything more truthful, honest, spontaneous and most myself than the most famous Venetian drink of the modern era: Spritz. For most of my memories linked to a celebratory moment have little (home-made) food involved, but, from a point in life onward, have a lot to deal with this bitter-sweet delectable aperitivo drink. Any success, exam passed, birthday, graduation, anniversary or what not has been cheered with a glass of spritz –and now that I am in London, I bought a bottle of Aperol to make it myself from time to time.

If you have never tried Spritz, summer is the perfect time to start: it is highly refreshing and extremely (dangerously) easy to drink, but also very convivial and perfect for those long aperitivi spent in some lively piazzas before heading to a late dinner. As a drink, it is know to have a long history, dating back to World War One: it started as a glass of white wine, watered down to cut the alcohol content, and it evolved until it became what it is today: a mix of Aperol (an orange, bitter-sweet liquor), sparkling white wine (prosecco), and a drop of soda on the rocks. Prices in Italy, especially in Veneto, vary from 2 to 3.50 euro for a big glass. Unfortunately, non-Italian countries consider it a cocktail, and therefore charge much more for it. Enjoy it with some olives, or some small nibbles, cichetti, Venetian style: after the second or third glass (believe me, it is that easy to drink one too many), some food should be in the plans.

Cheers then, to one year of Italian Table Talk, and to many more to come! Oh, before leaving you with the “recipe”, I just wanted to remind you that you can find us also on our brand new Facebook page, and on Twitter following the hashtag #ITTabletalk.

Spritz
The classic recipe
  • 2 parts Aperol
  • 3 parts good Prosecco, chilled
  • a splash of soda
  • 1 slice of orange
  • ice cubes
Place 5-6 ice cubes in a tumbler glass. Pour the Aperol first, add Prosecco and soda and stir to combine. Serve immediately with a slice of orange.
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