Ritzy Business THE ART OF THE APERITIF

RITZY BUSINESS The Art of the Aperitif

In the 5th century BC the Greek physician Hippocrates prescribed a medicine of his own invention to patients suffering from loss of appetite: vīnum Hippocraticum, a concoction of sweetened wine with flowers, herbs and spices. In Ancient Rome an early predecessor of the modern aperitif was also popular, a drink based on wine, honey and spices. The true modern aperitif however was born in Turin when in 1786 Antonio Benedetto Carpano invented vermouth, produced with white wine added to an infusion of over 30 types of herbs and spices. This would go on to be the basis of a bevy of popular drinks and cocktails including the Americano and Negroni.

Today the art of the aperitif is a blissful ritual that takes place in Piazzas all across Italy from about 5 or 6 in the evening, as a pre-dinner relaxing break after work, a time to catch up with friends, gossip and watch the world go by. It is normally accompanied by quick snacks such as olives and crisps or nuts, with each bar also offering their own unique more indulgent finger foods. Here Mediterranean Culinary Academy's chefs share their recipes for Focaccia with Olives and Ricotta and Roasted Tomato Crostini, perfect aperitif nibbles.

Time for an aperitif at Venice's iconic Caffe Florian.

Photography Clay Banks.

NEGRONI

The Negroni made with one part gin, one part vermouth rosso, and one part Campari, and garnished with orange peel is one of Italy's most favourite aperitivos. According to popular culture, the Negroni was created in 1919 in Florence at Caffè Casoni on Via de' Tornabuoni, when Count Camillo Negroni asked the bartender Fosco Scarselli to strengthen his favourite cocktail, the Americano, with a little gin to replace the soda water. The bartender added an orange garnish instead of the Americano's typical lemon garnish to distinguish that it was a different drink and the new cocktail became known as Count Negroni's "Trendy Americano", later taking the name of the Count himself. Years later in 1972, the Negroni Sbagliato was invented when legendery bartender Mirko Stocchetto, at Bar Basso in Milan, accidentally added prosecco instead of gin.

Negroni.

Photography Robert Pace.

NEGRONI - SERVES 1

28ml sweet vermouth, 28ml Campari, 28ml gin, orange slice or twist for garnish

1. Pour ingredients into old-fashioned glass filled with ice cubes. Stir well. 2. Gently squeeze orange twist or slice over glass, then add to garnish.

AMERICANO -SERVES 1

28ml Campari, 28ml sweet vermouth, soda water - to taste, lemon or orange slice or twist - for garnish

1. Pour Campari and vermouth into old-fashioned glass filled with ice cubes. 2. Top with soda and garnish with lemon or orange slice or twist.

NEGRONI SBAGLIATO - SERVES 1

28ml Campari, 28ml sweet vermouth, Prosecco

1. Pour Campari and vermouth into old-fashioned glass filled with ice cubes. 2. Top with Prosecco or sparkling wine and garnish with orange wedge.

FOCACCIA WITH OLIVES

This crisp fragrant olive and rosemary focaccia finished with coarse sea salt is perfect for entertaining over the holidays, and pairs well with drinks and other nibbles.

500g bread flour, 15g sea salt, 5g instant yeast, 350ml water, 75ml olive oil, 10g fennel seeds, 2 sprigs rosemary, 1 tbsp finishing salt

1. Combine flour, salt, yeast and water in a large bowl with a wooden spoon. The bowl should be big enough to accommodate dough rising by about 5 times.

2. Cover bowl tightly and allow to rest in a cool dry place at room temperature overnight.

3. Drizzle top of risen dough with olive oil and flip out onto work surface.

4. Form into a ball with well-oiled hands and tuck dough underneath itself, rotating to tighten.

5. Pour half of the reserved oil onto bottom of large cast iron skillet and transfer ball of dough to pan. Flatten lightly and spread around the pan, coating lightly with oil. Cover with cling film and leave to stand for 2 hours.

6. Preheat oven to 250C.

7. After 2 hours, press dough down with your fingertips and release any air bubbles that may have trapped under dough.

8. Season and push down chopped olives and coarse sea salt. Drizzle with remaining olive oil and bake until top and base of focaccia are an even golden brown (about 16-20 minutes).

Focaccia with Olives.

Photography Robert Pace.

RICOTTA AND ROASTED TOMATO CROSTINI

Ripe cherry tomatoes are key for this simple recipe and work in tandem with the ricotta, freshly whipped with basil and lemon.

Ricotta and Roasted Tomato Crostini.

Photography Robert Pace.

1 baguette, 12 cherry tomatoes - chopped in half, 1 bunch basil - chopped, 250g ricotta, juice from 1 lemon, extra virgin olive oil - as needed, salt and pepper to taste

1. Slice baguette into small rounds and place on lined baking tray. Season with olive, salt and pepper and place into oven set to 180C until evenly browned (about 15 minutes). Remove and cool.

2. Drizzle cherry tomatoes lightly with olive oil and season with salt. Roast on a lined baking sheet at 200C until the tomatoes are lightly charred (about 20 minutes).

3. Combine ricotta with lemon juice, salt, extra virgin olive oil and chopped basil, refrigerate.