The Aperitif
When it’s aperitif time, it’s a pleasure and a real Torinese ritual. A habit that dates back to the late 18th century, 1786 to be precise. That was when Antonio Benedetto Carpano produced Vermouth: a special wine aromatized with herbs and spices, which was to become part of the subalpine tradition, and has been marketed by other prestigious companies too, like Martini&Rossi and Cinzano. Now Vermouth is an alternative to wines and cocktails, served with snacks, sandwiches and finger food.
Aperitif time can be a chance to sample some pasta, rice, but also to enjoy typical Piedmontese salamis and cheeses, or why not a multiethnic dish?
The time is before dinner, in the bars scattered throughout the city: under the arcades in the centre, or in the Quadrilatero Romano, or down on the Po, at the Murazzi outdoor bars.
