By: Alicia Peaco*ck Writer & Journalist | Specialist Arts & European travel
Even if you’ve never been to Italy, the chances are you’ve heard ofaperitivo. The art of pre-dinner drinks towhet your appetite and unwind at the end of the day is now a fashionable ritual throughout Europe. Ifaperitivo is the opening act,thendigestivo is the grand finale of any indulgent meal in Italy; both are just as much about the experience as they are taste.
The difference between aperitivo and digestivo
So what exactly is a digestivo? A popular Italian tradition, it is typically served after dessertand coffee courses at the end of a meal, aiding digestion, settling the stomach and prolonging the sociable ambience of dining. Whilst aperitivi tend to be dry, like the Prosecco based co*cktails, Bellini and Spritz, or bitter, like the Negroni, typical digestivi have a higher alcohol content and can be both sweet or bitter.
From Sambuca in Rome to Grappa in the alpine towns north of Venice and Verona, most digestifs are consumed neat and at room temperature.However, many of these versatile liquors are also used as key ingredients in refreshing co*cktails, which are light on the palate and make for perfect aperitivi. In short, it depends on how and when these alcoholic beverages are served. If you are interested in how to transform a digestif into an aperitif, read our Grappa Handbook for some of our favourite co*cktails.
Where does digestivo come from?
Whilst aperitivo is often traced back to 18th-century Turin, when Antonio Benedetto Carpano first invented Vermouth, the origins of digestivo are not as straightforward. Whilst certain digestivi like Limoncello and Sambuca, are relatively modern creations, many others like Grappa, have ancient roots and were once widely used for their medicinal qualities. Distilleries often trace their recipes back to monasteries and, owing to their herbal and botanical ingredients, it isn’t difficult to see why. Amari (“bitters”), for example, were drunk for their restorative propertiesby the nobles of ancient Rome long before being sold in pharmacies as health tonics in the 1800s.
Amari (plural of amaro) are traditional Italian herbal spiritsprimarily served neat as a digestif, but are also popular ingredients in many co*cktails and can be enjoyed with tonic or soda water as a spritz. There are hundreds of variations of amaro, which are usually brandy or grappa based and flavoured with spices, herbs and botanicals. Campari is amongst the best known of Italian bittersand, along with its sister liquor, Aperol, it makes for a popular aperitivo.
Salute! What to drink for digestivo
Grappa: the acquavite of Veneto
Digestivi are very much regional drinks in Italy so if you are staying in Veneto you will certainly cross paths with Grappa. The alpine town of Bassano del Grappa, north of Padua, is home to two of the oldest distilleries producing the spirit and is easily accessible from our luxury villas near Venice or Verona.
Made from grape pomace (“vinaccia”) left over from wine production, grappa comes in a variety of ages and styles, from semi-aromatic to oak-aged riservas. It is also possible to find sweetly flavoured alternatives like hazelnut and pear.
This after-dinner drink can be enjoyed as an ammazzacaffè (“coffee-killer”), which is when espresso is washed down with the liquorto dull or “kill” the effects of the caffeine. A tradition local to the Veneto region is the ritual of resentin; grappa is added directly to an empty espresso cup with a sprinkling of sugar to “rinse” its contents.
Cynar: the Venetian amaro
Purple artichokes are a seasonal delicacy in Venice and are also the primary ingredient in Cynar. This dark-brown bittersweet Venetian beveragehas been one of Italy’s most popular amari since its creation in the 1950s.
If you aren’t as keen on amaro neat, why not try Cynar as an aperitivo. Switch out Aperol in your next Spritz Veneziano for this herbal bitter, topped off with prosecco, soda water and garnished with lemon peel.
Limoncello: the Italian coast in a glass
This Southern Italian lemon liqueur is primarily produced along the Amalfi Coast and Gulf of Naples, as well as the outlying islands of Sicily and Sardinia. Limoncello is made when the oil-rich lemon peels are soaked in alcohol and sugar.
Since its first creation at the beginning of the 20th-century, the sweet yet sharp digestivo has quickly risen to stardom as a symbol of Italy. So whether you are staying in one of our villas on the Tuscan coast or in your villa in Portofino, Italy’s answer to the Côte d’Azur, an icy cold glass of Limoncellois well within your grasp. It is our digestivo of choice in the summer months and the perfect refreshment to complete any alfresco dining experience.
Moscadello di Montalcino: the Tuscan dessert wine
Whilst the hilltop town of Montalcino is best known for its Brunello reds produced from Sangiovese grapes, it is also home to the sweet Moscadello dessert wine. Made with aromatic white muscat grapes, this DOC wine can be drunk still (“tranquillo”), sparkling (“frizzante”)or late-harvest (“vendemmia tardiva”).
Dessert wines offer a perfect alternative to stronger spirits served neat as a digestivo. If you are staying in one of our villas in Tuscany, you are also likely to come across Vin Santo (“Holy Wine”). This amber-hued drink is produced from Malvasia and Trebbiano grapes and variations can be found across Tuscany’s best-known wine regions, including Chianti and Montepulciano. An ideal dolce, Vin Santo is best when paired with Cantucci, Tuscan crunchy almond biscotti(“biscuits”).
Sambuca: when in Rome
Sambuca is thought to have been created in the mid-19th-century in Civitavecchia, a coastal town near Rome. Thissweet and syrupy clear liquorgets its distinctive flavour from aniseed. Like grappa, it can also be consumed as an amazzacaffè or caffè corretto, which is when a few drops of sambuca is added to espresso.
The traditional way of serving this after-dinner drink is in a shot glass with three coffee beans; one for health, one for happiness and one for prosperityー a sentiment that perfectly encapsulates the ritual of digestivo.
As an enthusiast with a profound understanding of Italian culinary traditions and the world of spirits, allow me to delve into the captivating realm of Italian aperitivo and digestivo. My expertise extends beyond mere familiarity; it encapsulates a firsthand experience and a depth of knowledge that can illuminate the nuances of this rich cultural practice.
The article by Alicia Peaco*ck beautifully encapsulates the essence of aperitivo and digestivo in Italy. Let's break down the concepts and provide additional insights:
1. Aperitivo:
- Definition: Aperitivo refers to pre-dinner drinks designed to stimulate the appetite and provide relaxation at the end of the day.
- Notable Examples: Prosecco-based co*cktails like Bellini and Spritz, and bitter drinks like Negroni.
- Characteristics: Typically dry, light, and served before a meal to open the dining experience.
2. Digestivo:
- Definition: Digestivo is a post-dinner tradition in Italy, served after dessert and coffee, aiding digestion and enhancing the sociable ambiance.
- Notable Examples: Grappa, Sambuca, Limoncello, and Amari (bitters).
- Characteristics: Higher alcohol content, can be sweet or bitter, often consumed neat and at room temperature.
3. Origins and History:
- Aperitivo: Traced back to 18th-century Turin, associated with Antonio Benedetto Carpano's invention of Vermouth.
- Digestivo: While aperitivo has a clear origin, digestivo's roots are more diverse. Some, like Limoncello and Sambuca, are modern, while others like Grappa have ancient medicinal origins.
4. Amari (Bitters):
- Definition: Traditional Italian herbal spirits, primarily served as digestifs, but also used in co*cktails or with tonic or soda water.
- Notable Example: Campari, a well-known Italian bitter, and Aperol, its sister liquor, used in popular aperitivi.
5. Regional Digestivi:
- Grappa: Produced in Veneto, especially in the alpine town of Bassano del Grappa. Made from grape pomace and enjoyed as an ammazzacaffè.
- Cynar: A Venetian amaro made from purple artichokes, popular as both a digestivo and an aperitivo.
- Limoncello: A lemon liqueur from Southern Italy, particularly along the Amalfi Coast and Gulf of Naples, symbolizing Italy's refreshing nature.
6. Other Digestivi:
- Moscadello di Montalcino: A sweet Tuscan dessert wine made from aromatic white muscat grapes.
- Vin Santo: A dessert wine found in Tuscany, best paired with Cantucci, Tuscan almond biscotti.
- Sambuca: Created in the mid-19th century near Rome, a sweet and syrupy clear liquor with aniseed flavor, often served with espresso.
In summary, the Italian tradition of aperitivo and digestivo reflects not only a culinary experience but a cultural and historical journey. From the origins of these rituals to the regional variations in digestivi, the article beautifully captures the spirit of Italy's rich gastronomic tapestry.
