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Bitters are trending! But Italians were the first to really get it: Espresso served black, endives and bitter aperitifs have long been part of the country’s food culture. Created out of a range of plants and fruits, Italian bitters are sweet, yet with a definite astringency. They make for interesting aperitifs when served in a cocktail or on their own in diluted form.
A more recent addition to the repertory is Aperol, made from various herbs and bitter orange, from which it gets its colour. You can find it in the famous Aperol Spritz combined with an Italian sparkling wine, like Prosecco.
An Aperol cocktail idea
Spritzini
