This text is part of the special book Plaisirs
If you want to take part in theappetizer as it should be, forget about your busy end-of-day schedule. This essential ritual of sweet life Italian, which is gaining popularity in Quebec, takes time. But what is “the art ofappetizer »? Where is he from ? And how to adapt it to Quebec?
If you believe theappetizer is just a simple Italian translation of 5 to 7, think again! These two are indeed distinct, and the main difference lies in an epicurean desire. The 5 to 7, straight from the United States and inspired by happy hour, encourage quantity with two-for-one offers. For its part, theappetizer, which takes place from 5 p.m. to 9 p.m., aims for quality rather than quantity. Far from wanting to replace the evening meal, we rather seek to whet the appetite to enjoy it more fully when the time comes.
The little story of the “aperitivo”
Tracing the beginnings of this art of living is no small task, but we agree on the Roman origins of its ancestor, the taste, dating from antiquity. Only the wealthiest Romans could take advantage of the taste. This moment before supper was reserved for the tasting of appetizers and the consumption of honey wine.
L’appetizer as we know it today, that is to say accessible to all, would rather come from Turin, Italy. This would be the café culture of the 19th centurye century that gave birth to it. Welcoming their clientele in the afternoons and evenings, cafes would have started serving food since it was frowned upon to drink alcohol without eating.
Historians may not be able to agree on a precise date for its democratization, but many seem to think that the creation of vermouth had something to do with it. One thing is certain, the Italians, even today, take advantage of theappetizer daily.
way of eating, way of thinking
For Mario D’Amico, founder of Spiritueux d’Iberville, whose products like Amermelade are inspired by Italian classics, it’s no wonder the growing popularity ofappetizer in the beautiful province.
“Here, we already had the 5 to 7, Thursday, the aperitif. It is a culture that is part of Quebec! Over the past ten years, the number of Quebec tourists to Italy has increased and we can feel the repercussions in our dining habits,” he explains.
For the Italo-Quebecois, the art ofappetizer resides in the spirit that accompanies the moment.
” None appetizer is not the same from one family to another, from one region to another. To succeed in this ritual, just go with what you have on hand. The idea is above all to take the time to share a good time, he underlines. Take theappetizer implies that we will eat 30 minutes later than usual, but who cares? We want to drink something delicious, slightly bitter to whet the appetite, and we accompany it with things to nibble. »
The host Josée di Stasio, who has Italian roots and who does not hide her love for Italian cuisine, also agrees:appetizer adapts to the person who prepares it. “You just have to enjoy life, enjoy the moment! It’s part of the Italian philosophy to say “we settle down and we celebrate happiness”. It is a magical time that marks the end of the working day. »
All roads lead to the “aperitivo”…
Although theappetizer varies from one city to another, some classics nevertheless allow us to honor the Italian origins of this culinary ritual.
“Italians always eat when they drink, so it’s normal that theappetizer either served with a plate of olives, potato chips or taralli [des petits biscuits salés en forme de bagel], explains Josée di Stasio. Some more elegant places offer homemade bites such as crostini, or even small canapés called cicchetti. In the glasses, we often find a prosecco, a spritz [un cocktail à base de prosecco, d’amer et d’eau gazéifiée], a beer, or a bitter cocktail like negroni or any other vermouth-based recipe. »
There are even options for those who do not wish to drink alcohol. For example the Crodino, an aperitif and bitter drink without alcohol. It is also a pleasant option to share this moment with the children!
… in Quebec
To fit the art ofappetizer fresh products from Quebec and our local flavors, all you need is a little imagination. For Mario D’Amico, it is important to make this ritual as accessible as possible by simply celebrating the flavors of our region.
“The idea is not to spend your evening in the kitchen, but rather in the living room with your friends. A cheese and charcuterie platter, natural wines, and you’re done, he says. To showcase Quebec products, in addition to local wines, you can serve farm ciders, a light beer or a local sparkling wine. »
Same story on the side of Rose Simard, author of the book The aperitif in Quebec (KO Éditions) and founder of 1 or 2 cocktails, a site focused on aperitifs and cocktails.
” Aperitif means “open the appetite”. The idea is therefore to offer its guests cocktails that are less strong in alcohol, based on liquor or vermouth. By starting with something too strong, it becomes difficult to continue the evening. So I often opt for a vermouth-soda, in a glass filled with ice. I accompany it all with a cheese platter, oysters, or pop corn home. »
For Rose, the quantities served to the guests are as important as the choice of dishes if we want to respect the art ofappetizer. “Nobody wants to make their guests feel like they’re starving, but don’t be afraid to prepare small batches either. You have to remember that everything will be followed by dinner, and you don’t want to spoil your appetite! »
You are now ready to take advantage of this delicious tradition, on the condition of initiating it to those around you, since the ultimate rule ofappetizer is… to share!
For a local “aperitivo”
This special content was produced by the Special Publications team of the To have to, pertaining to marketing. The drafting of To have to did not take part.