The Mediterranean custom of the appetizer

The Mediterranean custom of the appetizer

The aperitif, understood as a light meal that normally accompanies a drink that is taken before the main meal to whet the appetite, has its origin and is shared by many countries in the Mediterranean area.

However, each country has turned the aperitif into something typical of its culture and in this blog, we will tell you some curiosities:

The aperitif emerged in 18th century Italy with the production of a sweet wine, vermouth, which began to be drunk accompanied by sausage, cheese and bread.

What began as the proposal of a wine producer, spread to all the cities of Italy, even giving rise to the creation of places specialized in small bites: the bacaro and their well-known cicheti.

It soon became a fashion that jumped to France, where it adapted to its culture, expanding the drink options and concentrating it, especially before lunch.

In Spain we have turned the aperitif into a national sign thanks to the “TAPAS”, which are usually eaten throughout the Spanish geography accompanied by wine and beer.

The aperitif in Spain does not usually take place on weekdays, since it tends to replace traditional meals due to its relatively late hours.

Furthermore, tapas in Spain are much more extensive and varied, so an almost complete meal is possible.

Something that would unite these countries so different and with so much rivalry in many aspects seemed difficult, but it is curious to see how, in the end, the culture is more than similar.

Do you make appetizers in your country? What foods are typical of this meal? Tell us in the comments.