Think in appetite, not courses.
Aperitivo should sharpen the appetite rather than satisfy it. You need enough food to make the first drink feel generous, but not so much that dinner becomes unnecessary. This is why small, salty, acidic and crisp foods work so well.
Start with one drink
A dirty martini is particularly useful because it establishes salinity immediately and asks for very little food around it. If you prefer wine or a spritz, keep the drink light enough that guests can move comfortably into dinner.
Build the board around contrast
Choose three or four components: olives or nuts, a crisp cracker or toast, a cheese, and one condiment such as mustard, confit or exceptional olive oil. Add sliced vegetables or fruit if they are excellent. There is no prize for filling every inch of a board.
Set the table before the doorbell
The luxury of aperitivo is that it allows the host to host. Everything should be portioned, chilled, opened and ready before guests arrive. The only active work should be pouring the drink and perhaps toasting bread.
The Lello Kitchen includes a fifteen-minute aperitivo and a Dirty Martini recipe, while the Culinary Reference can scale quantities for a larger group.
