A good one aperitif straightens even the worst days, do you agree with us? It is one of the most anticipated moments of the day in summer, but for some time it has been a fixed appointment for us Italians also during the rest of the year.
Now that the hot summer days are coming to an end, the aperitif is the occasion to relive those feelings of relaxation and happiness that the holidays have left us only as memories.
If you are planning an aperitif at home with friends in these last few days of August, take inspiration from our Quick recipes to make with Pinsa Romana. We also suggest a drink to accompany each aperitif: prepare to take notes!
THE CUBAN APERITIF
THE'avocado It is a fruit widely used in Central and South American cuisine: the guacamole recipe is part of the tapas tradition and is now also appreciated in Italy. Guacamole and salmon they can therefore become two ideal ingredients for a crunchy Roman Pinsa cut into squares, ready to be served as a quick finger food.
You can add many other fresh ingredients: for example, a few cherry tomatoes and some chives or lots of feta cubes and a sprinkling of poppy seeds.
Accompany this recipe with Cuba's most beloved long drink, the Mojito, and put on a themed playlist in the background: you will immediately feel transported to Havana!
A DELICIOUS BREAK IN SANTORINI
Prepare one of the simplest sauces in Greek cuisine: the tzatziki. With just a few ingredients you get a perfect snack for your aperitif: Greek yogurt, EVO oil, cucumber and garlic are the base to be enriched as desired with dill, mint or other fresh herbs.
Arrange the slices of freshly baked Pinsa Romana on a cutting board and let your guests choose the ingredient to pair with the tzatziki: slices of Tropea red onion, grilled courgettes and aubergines seasoned with oil and parsley, dried tomatoes, tuna, chickpea falafel... The possibility of creating your own recipe will make the aperitif even tastier and more enjoyable!
A good glass of white wine It is the ideal accompaniment to this aperitif and you can find among the cellars of Southern Italy those that most recall the typical fragrant notes of the Mediterranean vineyards.
LIKE ON A BOAT: A POLYNESIAN APERITIF
If you're still longing for a seaside holiday and dreaming of afternoons on a boat, try preparing an aperitif fish-based.
The choice depends on the raw material available: fresh raw tuna to cut and serve as a marinated tartare; crab meat that you can easily find in the frozen food section already cleaned and cooked; a cold salad of calamari and shrimp; an octopus carpaccio; swordfish cut into cubes and sautéed in a pan with olive oil and mint.
Add your favorite raw vegetables that you can season to your liking with EVO oil and lime juice or with soy sauce. Finally, don't forget the exotic fruit such as pineapple, papaya and mango, to be arranged in the centre of the table in many colourful bowls.
Next to the fruit and vegetables, arrange the plates with the fish and some Pinsa Romana already cut and seasoned with a drizzle of oil, black pepper and a few herbs: your guests will just have to take a plate and make their own Polynesian salad, to be enjoyed with the Pinsa!
The perfect cocktail for this aperitif is the Mai Tai, based on light and dark rum, curaçao, orgeat syrup and lime juice. But remember that with exotic fruit you can also make non-alcoholic drinks, to be served with ice and an umbrella!
What do you think of these appetizers? Do you have other recipe ideas to make with Pinsa Romana?
