The origins of the aperitif can be traced back to the 19th century. Over time, it has gone from being a simple more-or-less alcoholic drink, accompanied by nibbles with the aim of 'opening' the stomach and stimulating the appetite, to an increasingly structured affair, to which new elements have gradually been added such as pasta dishes, salads, hot or cold main courses and desserts. Elaborate finger foods, ethnic recipes, and updated traditional dishes have become the undisputed stars of the happy hour at the counters of trendy bars. These minute delicacies, finally, have become, in line with modern nutritional needs and new rhythms of living, the basis of real 'dinners' for friends, testifying to a new way of living and the pleasure of spending time in good company. This book will help the reader prepare both simple and elaborate but always delicious recipes. A useful appendix by successful barmen also includes the recipes for the classic cocktails to accompany the food. AUTHOR Academia Barilla was established in Parma in 2004 with the aim of safeguarding, developing and promoting the most genuine aspects of the Italian regional culture and cuisine. Based on the guiding principle that underlies this prestigious institute's philosophy ? that of "food as culture" ? Academia Barilla offers food lovers and professional chefs around the globe a fully-rounded overview of Italy, through technical training, high quality products, wine and food experiences, and corporate services. The headquarters in Parma meet all the training needs of the food industry, and are equipped with the multimedia instruments required to host important industry events: in addition to an extraordinary gastronomic auditorium, it includes a restaurant, a multisensory lab and 18 kitchens featuring all the latest technologies. This cutting-edge approach, together with a team of internationally renowned trainers, enables the institute to offer a wide range of courses, meeting the needs of both restaurant professionals and amateur cooking enthusiasts. Academia Barilla also organizes wine and food tours throughout Italy, to give people the opportunity to experience the Italian gastronomic culture to the full. 220 colour photographs
