Amasiko kunye nezenzo ezinxulumene nokutya kunye nokusela ziyaguquka ngokuhamba kwexesha nendawo. Ukuhanjiswa kokutya kunye nokutya okuphuma ngaphandle kokutya bekunyusa ukuthandwa nangaphambi kokuba ubhubhane uvale iivenkile zokutyela. Izitayile zokutya ezifana ne-vegan, imifuno, ipaleo, kunye ne-zero-carb ziba yinto ephambili kwiindawo ezithile zelizwe. I-Cocktails ziye zaba ziiprojekthi ezintsonkothileyo njengezinto ezilishumi elinambini zezinto - utshintsho olukhulu olusuka kwibhola ekhatywayo elula, iscotch nesoda, kunye nerum kunye neCoke yexesha elidlulileyo. Isiko elinye elonwabileyo elinxulunyaniswa nokutya kunye nokusela - isibheno - yavela e-Italiya kumakhulu aliqela eminyaka eyadlulayo, kwaye iyaqhubeka ngeendlela ngeendlela kwihlabathi liphela namhlanje.

I-Aperitivo sisiselo, esihlala iwayini okanye i-cocktail edibeneyo, ehamba kunye nesidlo esincinci ekupheleni kosuku lomsebenzi, ekujongwe ukuba sisandulela isidlo sangokuhlwa. E-Italiya, apho isidlo sangokuhlwa sidla ngokutyiwa kamva kunase-US, ixesha eliqhelekileyo losuku lwe-aperitivo lijikeleze i-7-9 pm. Isiselo kunye nokutya okuhambisanayo kwenzelwe ukukhuthaza umdla wokutya kunye nokuseta inqanaba lesidlo, ke iziselo zihlala ziingcambu, zikrakra, okanye ziyabengezela. Nangona kunokubakho ubudlelwane obukude, i-aperitivo ayifani neyure yolonwabo, ihlala isusela ngo-4: 4pm, apho iziselo zinesaphulelo kunye nokutya kuninzi, kuhlala kuthabatha indawo yokutya.

'Akunakwenzeka ukuba ukhethe umhla wokuqala kwe-aperitivo, kodwa ngamava entlalontle aqala ngasekupheleni kweminyaka ye-1700, utshilo u-Giammario Villa wase-Los Angeles Ukuhamba + Ukuzonwabisa .

I-Torino distiller u-Antonio Benedetto Carpano ubizwa ngokuba wenza i-vermouth, esela kakhulu i-aperitivo, ngo-1786, ngokudibanisa iwayini enqatyisiweyo kunye namayeza ahlukeneyo aneziqholo. Ngokuka-Villa, i-Piedmont kunye ne-apos; ininzi yemifuno yendawo, idibene nesiko lokwenza iwayini, ikhokelele phantse ngokwendalo kwi-alchemy yendalo ye-vermouth & apos.

Okulandelayo kweza ikhefi yezentlalo, apho abantu babedibana ukuze bonwabele iimveliso zasekhaya ezinje ngenyama eziphilisiweyo kunye noshizi kunye neglasi yevermouth ekupheleni kosuku lwabo lomsebenzi. E-Italiya, izihlwele ze-aperitivo zihlangana kwi-piazza, osteria, okanye ikhefi, kwaye imimandla eyahlukeneyo yamkele iziselo ezahlukeneyo njengoko ziguqukile.

Ngo-1860, uGaspare Campari wenza isiselo sakhe esibomvu esibomvu, esikrakra, esasetyenziswa ngokubanzi njenge-aperitivo ngamanzi e-soda okanye kwi-cocktail ezifana ne-Negroni ne-Americano. Iresiphi ngqo ICampari ihlala iyimfihlo, kodwa izithako yimifuno ekrakra, izityalo ezinencasa, kunye neziqhamo ngotywala kunye namanzi.

Ngexesha elifanayo, u-Alessandro Martini kunye noLuigi Rossi badibanisa imifuno, i-caramel yendalo, i-botanicals enuka kamnandi, kunye nezityalo ezinobungozi ukwenza ivermouth yokuqala, IMartini kunye neRossi Rosso. Iresiphi yabo yoqobo, engatshintshanga ngaphezulu kweminyaka eyi-150, iyimfihlo egcinwe ngokusondeleyo. Namhlanje iimveliso zikaMartini kunye neRossi zibandakanya iindidi zeermouth kunye neewayini ezininzi ezibengezelayo. Olona longezo lwamva nje kumgca wabo ngu Ndalo , i-aperitivo vermouth enemibala eqaqambileyo kunye namanqaku e-citrus.

Ngokubanzi, iziselo ezihlwahlwazayo ziyabukrakra, ziyimifuno, kwaye akukho butywala buninzi. IVermouth kunye nezinye iwayini, kubandakanya iintlantsi ezinje ngeprococo eyandayo, zihlala zi-odolwa. Iincasa zeBitter kucingelwa ukuba zivuselela umdla wokutya kunye nokutya okukhanyayo kwenza umdla okanye ukuvuleka kokutya, kungoko igama elithi aperitivo ukusuka vula , IsiLatin 'evulekileyo.' I-villa ichaze ukuba uninzi lwee-aperitivo snacks ziyosiwa okanye zinamafutha afana netshizi, iprosciutto, kunye ne-mortadella, ke iwayini ezihlwahlwazayo zezona zicocekileyo.