In Spain, meet for aperitifs It's almost a ritual: relaxing on a terrace in the sun, enjoying some snacks, a refreshing drink, and good company. We do it on weekends, holidays, before lunch, and even to stretch out the afternoon... but we rarely stop to think about exactly where this custom we love so much comes from.
Behind that moment of vermouth and tapas there is a very long story Its history stretches back to antiquity, passing through Greek physicians, Italian kings, imaginative Spanish tavern owners, and modern brands that have even earned the aperitif its own World Day. Let's explore its origins, its curiosities, and some ideas for enjoying it today as it deserves.
What exactly is an aperitif and where does the name come from?
When we talk about appetizers, we mean a drink and small snacks These are drinks eaten before lunch or dinner with the idea of "stimulating" the appetite, not satisfying it. It's a more relaxed time before the main meal, where people can talk, socialize, and enjoy themselves without rushing.
The term “aperitif” comes from Late Latin aperitivusDerived from the classical verb "aperire," meaning "to open," the original meaning was quite clear: it was a beverage capable of "opening" the stomach and stimulating hunger. Initially, it was primarily used as a drink, usually a wine infused with herbs, and only later were solid foods added to accompany it.
For a long time, especially in Europe, the aperitif even had a nuance almost medicinalIt was believed that some aromatized wines helped prepare the body for the feast, improved digestion, and prevented indigestion. It wasn't just a social occasion like today, but part of a kind of pre-meal "treatment."
In fact, not so long ago it was relatively common for children to be given a little quinine wine to whet their appetites when they ate poorly. Something unthinkable today, but which helps to understand the extent to which the appetizer was associated with the idea of a "remedy" to feel hungrier.
The oldest origin: Hippocrates and the wine that opened the stomach
If we go way back in time, the origin of the aperitif as we understand it today appears in the XNUMXth century BC c.In ancient Greece, the physician Hippocrates, considered the father of medicine, created a bitter wine-based drink flavored with wormwood and other aromatic herbs.
This preparation, which today we might see as a primitive aromatized wine, was used when patients They had no appetiteAccording to the texts, Hippocrates prescribed it to "reopen" the stomach and help the person regain their appetite, especially before celebrations or festive meals.
Over time, that Greek medicinal wine was incorporated into the Western gastronomy During the Middle Ages, it became known as "Hippocratic wine," and was prepared by mixing wine with different herbs, spices, and often wormwood, seeking both its appetite-stimulating effect and its particular flavor.
Aromatized wines were also developed during Roman times, such as vinum absinthiatumMade with wormwood, to which herbs such as rosemary or sage were added to enhance its flavor. These wines were served in small quantities before banquets, with a purpose very similar to that of the modern aperitif.
This concept of a pre-drink, somewhat bitter and spiced, intended to "awaken the appetite," is the basis of what centuries later would become established as vermouth and other alcoholic aperitifs that are so familiar to us today.
Italy, the birthplace of the modern aperitif and the birth of vermouth
The leap from medical remedy appetizer to social custom in every sense of the word It originates in Italy, and more specifically in Turin. At the end of the 18th century, the distiller Antonio Benedetto Carpano invented an aromatized wine to which he added quinine and a mixture of herbs, inspired by ancient recipes for wines with wormwood.
He named this new drink Vermouth (from the German “Wermut”, absinthe), and it began to be served in Turin taverns in the late afternoon, just before large meals. Its function was clear: to prepare the stomach, stimulate the appetite, and make the moment before the banquet more pleasant.
The success was immediate. Vermouth became the Italian court's favorite drink, including King Victor Emmanuel II, and influential figures like Cavour and Garibaldi. What had begun almost as a winery innovation transformed into a fashion that spread rapidly throughout Italian cities.
During the 19th century, vermouth and aperitifs became a lifestylePoliticians, intellectuals, and members of the bourgeoisie gathered in cafes and bars to chat, debate, and socialize, replacing coffee with an alcoholic beverage accompanied by something to eat. It was at this point that the aperitif ceased to be merely a drink and began to be invariably accompanied by small bites.
From Italy, this custom soon spread to the rest of Europe, especially to France and SpainIn France, the "apéro" became popular as a pre-dinner drink, while in Spain, vermouth found fertile ground to blend with local traditions such as tapas and tapas crawls.
From antipasti to tapas: how aperitifs are enjoyed in different countries
Although the modern aperitif originated in Italy, today each country has adapted it in its own way. The basic concept is the same, but the format and timing vary considerably. The names also tell part of the story: antipasti in Italy, aperitif In France, it's called an aperitif or "going for tapas"; in Spain, "going for drinks" in the Basque Country; or even "happy hour" in the United States.
In Italy, the aperitivo is celebrated mainly among women. 18:00 and 21:00In many cities, it's common for bars to offer a buffet of various cold dishes (pasta, cold cuts, salads, pizza slices, etc.) included in the price of drinks. For many Italians, this combination of a drink and a buffet ends up being practically their dinner.
In France, "l'apéro" is a very social gathering that usually takes place in the late afternoon. It is accompanied by sausages, cheeses, pâtés, nuts or small canapés, with wine, beer, or a mild liqueur. It's often organized at home among friends or family, as a prelude to dinner or even as a substitute when dinner runs late.
In Spain, however, the aperitif is much more flexible. It can be enjoyed as much as... before lunch as well as before dinnerWhether in bars, on terraces, or at home, it's closely associated with the world of tapas. The experience can be short, with just one drink, or it can be extended by hopping from bar to bar.
In the English-speaking world, the concept has been transformed into "happy hour", with Drinks at reduced prices and some simple snacksAlthough it shares the idea of unwinding before dinner, it tends to have a more commercial and less gastronomic focus than the Mediterranean aperitif.
The aperitif in Spain: a very Spanish institution
In Spain, the aperitif has become a true hallmarkAlthough the idea came from Italy, here we have adapted it to create something very unique, especially thanks to the tapas culture and the tapas-going tradition.
Unlike Italy or France, where aperitivo is concentrated in the late afternoon and evening, in Spain it is enjoyed both at midday as well as at duskBefore lunch, it's the classic weekend vermouth; before dinner, it can be a round of beers with some snacks that almost turns into a light dinner.
It is usual for the drink (beer, wine, vermouth, soft drink, cider, chamomile…) to be accompanied by some kind of lidIn many areas a small portion is served free with each drink, while in others portions or half portions are ordered to be shared among several people.
Madrid is a good example of a city devoted to the aperitif: there is a whole culture of “having vermouth” on SundaysAnd many bars offer a free tapa with each drink, from simple chips or olives to small portions of stews, croquettes or fried fish.
Northern Spain, especially regions like Cantabria, Asturias, and Galicia, has made of seafood appetizer almost an art: periwinkles, crabs, barnacles, shrimpsShrimp… accompanied by a good chilled white wine, often on terraces overlooking the sea. It's a very sensory way to experience that moment before the meal.
Tapas and pintxos: when the appetizer is eaten
In most parts of the country, it's hard to imagine an aperitif without something to eat. And this is where one of Spain's great contributions to world gastronomy comes into play: the tapa, with its Basque version of the pintxo.
The history of the tapa blends tradition and legend. One of the most widely accepted versions places its origin in the thirteenth centuryDuring the reign of Alfonso X the Wise, tradition holds that, on medical advice, the king discovered that wine agreed with him when accompanied by a small solid bite. As a result, he is said to have established a rule requiring that something to eat be served with every alcoholic drink in taverns.
Another very popular legend already speaks of Alfonso XIIIWhile the king was in a tavern in Cádiz, a strong gust of wind stirred up sand, and the tavern keeper placed a slice of ham over the glass to prevent dirt from getting in. When ordering another round, the monarch supposedly asked for it "with a lid," thus giving rise to the term. Another version suggests that the slice of ham was used to keep flies away.
Whatever the real story, the fact is that today the cover has become inseparable companion of the aperitif In Spain. From simple olives, potato chips or nuts, to more complex preparations such as Croquetas, salads, toasts, miniature stews or seafood.
In the Basque Country and Navarre, the aperitif is experienced through the pintxoToothpicks: small bites often served on bread and held together with a toothpick, ranging from potato omelet or anchovies to highly creative miniature haute cuisine creations. In many bars, you pay according to the number of toothpicks on your plate.
The aperitif according to the region: a journey through Spain
One of the most fun things about aperitifs in Spain is that It varies a lot from one community to anotherreflecting the country's rich gastronomy. Going for "aperitifs" in Cádiz is not the same as doing so in Zaragoza or Barcelona, and that's part of its charm.
En Andalucía Marinated olives, fried fish, and pickles reign supreme, often accompanied by fino sherry, manzanilla sherry, or ice-cold beer. A typical appetizer might be a small portion of marinated dogfish, baby squid, or fried anchovies.
En AragonCured meats play a starring role: Teruel ham, longaniza sausages, chorizo sausages, and black pudding fill many bars at aperitif time. Catalonia And in the Valencian Community, midday vermouth is very popular, accompanied by patatas bravas, banderillas, and cockles. quality preserves and assorted cheeses.
The Basque Country and Navarre stand out for their pintxos and “potes”"Potear" involves going from bar to bar, drinking small glasses of wine (potes) with a corresponding pintxo, especially around aperitif time. In Cantabria, in addition to pintxos, rabas (fried squid) have become an essential tapa.
En Asturias there is no shortage of preñaos buns For festive appetizers, while in Madrid classics include marinated anchovies with chips, pickled skewers, chicken wings, or homemade tapas accompanied by a beer or vermouth. Every city and town has its favorites.
Star appetizer products: from hams to nuts
Behind every good appetizer there is always simple but quality productsSome have become true kings of this time of day because of their versatility and how well they combine with a drink.
El hamIberian ham, both Serrano and Iberian, is probably the star of many appetizers. A plate of good slices of 100% acorn-fed Iberian ham, like those from emblematic production areas, is almost a guaranteed success, whether on its own or as part of tapas such as croquettes, broken eggs, mini pizzas, or "serranito" style sandwiches.
When the budget doesn't allow for whole pieces, the sliced and packaged hams They're a very practical and more affordable option, and many supermarkets offer products with good value for money that are recommended by consumer organizations. They're perfect for putting together a quick and easy snack at home.
The nuts They are another must-have: almonds, pistachios, cashews, hazelnuts, walnuts, or pine nuts, roasted or fried with salt, perfectly complement beers, wines, or soft drinks. Furthermore, they provide healthy fats and are filling without being heavy, making them ideal snacking partners.
The assorted sausages (Fuet, cured pork loin, country sausage, chorizo, dried black pudding…) and cheese boards have become established as reliable options. In Catalonia, for example, thinly sliced fuet with good bread and tomato is practically a symbol of a Sunday aperitif.
Many tables also include the chipswhich have been a hit as a snack for over two centuries. From classic chips in sunflower oil with just the right amount of salt, to flavored versions (ham, barbecue, country, spicy…), they have become a common accompaniment to beers, vermouths and soft drinks.
World Snack Day: how a custom becomes a celebration
The fact that appetizers are part of our daily lives doesn't mean they've always had a specific date on the calendar. World Snack Day It is celebrated on September 19th and is quite recent.
The initiative came from the well-known potato chip brand Lay's, which in 2019 launched the proposal And in 2020, taking advantage of the end of the lockdown, it launched a stronger campaign. The aim was to reaffirm the value of the aperitif as a moment of enjoyment, gathering, and gastronomic culture.
To give it more weight, a petition was started on the Change.org platform and a formal request was even made to the UNESCO so that this tradition would be recognized and the date made official. Since then, every September 19th, promotions, campaigns, and content are organized around the aperitif.
Interestingly, Italy has also chosen to mark its own national aperitivo day, setting it on May 26thIt's no wonder: in both Italy and Spain, the aperitivo is seen as a fundamental part of the lifestyle, not just a simple snack before a meal.
The aperitif today: pleasure, socializing and small rituals
Today, the aperitif is much more than that initial sip of wine or vermouth. It has transformed into a wellness ritual It combines gastronomy, leisure, and social interaction. It's the perfect time to "slow down," put your phone aside, and focus on conversation and snacks.
We like it because activate the sensesThe aroma of a chilled Albariño wine, the crunch of a spider crab, the salty touch of olives, the texture of a good cheese… Everything adds up to build a pleasant sensory experience that anticipates the main meal.
It is also a privileged space for socializeAperitifs are almost always shared, whether with a partner, friends, or family. They lack the formality of a meal and the hurried pace of a business coffee, allowing for more relaxed and spontaneous conversation.
From a psychological point of view, it is a moment that our brain associates with pleasureDisconnecting, enjoying delicious food, and having a pleasant environment... all of this helps to release dopamine because we perceive it as one of the most enjoyable moments of the day, especially on weekends or holidays.
Furthermore, the aperitif adapts perfectly to new consumption habits: it can be made at home with simple ingredients, enjoyed on outdoor terraces, in traditional bars, or in specialty establishments. From ready-to-eat seafood packs to gourmet platters, there are increasingly more options for enjoying it without any fuss.
How to enjoy a good appetizer today
Putting together a perfect appetizer doesn't require great culinary skills, but it does a certain care in the selection of products And a little flair when combining them. The key is to offer a variety of textures and flavors without overwhelming the palate, leaving room for the meal that follows.
A basic approach might include: a part of salted meats or sausages (ham, fuet, loin, anchovies), some of cheese (a soft one, a cured one, perhaps a blue one), nuts and pickles (olives, gherkins, spring onions), and a more special item such as seafood, quality preserves or some elaborate toast.
Canned goods have gained significant popularity in the snack world due to their comfort and taste: roasted preserved peppers to accompany cheeses or cold cuts, stuffed olives ready to serve, sliced mushrooms that can be marinated with oil and garlic in a moment, pickled mussels, cockles or sardines in oil.
If you feel like taking things up a notch, you can always prepare more creative appetizers without too much difficulty. For example, toasts with pears caramelized in white wine with blue cheese and walnuts, gratinated for a few minutes in the oven, or a carpaccio of raw zucchini with lemon, honey and oil vinaigrette, topped with feta cheese and walnuts.
As for drinks, the range goes from classic vermouth (red, white, or even reserve) to white wines, cavas, beers, ciders, or light cocktails. There are also non-alcoholic optionsFrom vermouths and non-alcoholic beers to more carefully crafted soft drinks, for those who want to enjoy the ritual without drinking alcohol.
Looking back, we see how what began as a bitter wine created by Hippocrates to "reopen the stomach," continued with medieval aromatized wines, solidified as vermouth in 18th-century Italy, became a social ritual in 19th-century cafes, and eventually merged with tapas in Spain, becoming an essential part of our culinary culture. Today, the aperitif remains that time we set aside to enjoy, share, and celebrate the little things, whether it's with periwinkles by the sea, some chips at the neighborhood bar, or a cheese and ham platter at home with the best company.
