Table of Contents:
OLIVES.
NUTS.
CHEESE.
In general, a small amount of food to nibble on while sipping an Aperitivo.
For example, this can be a local wine or vermouth (wine with fortification).
Or, perhaps an Italian cocktail such as a Negroni (gin, red vermouth, and Campari). On the other hand, maybe a Campari and soda is the ticket.
To say nothing of a little splash of prosecco (sparkling wine). Then again, maybe a Spritz (sparkling wine with a dash of liqueur and sparkling water). Although these drinks are not from Rome, they are available.
Olives.
Did you know there are no green olive trees? Green olives ripen to light brown, then to reddish or purple, and finish maturing with black skin. In other words, the color of the olive tells you how ripe it was at picking.
You do not eat olives off a tree. Between the tree and your toothpick, they go through a curing process to remove their bitter natural taste. This process can take months to a whole year, depending on the olive’s ripeness and the curing process they apply.
Around the Mediterranean, they believe there are more than 2600 varieties of olives. Some are great for eating. Some are better for pressing.
Most of the olives that grow near Rome go into pressing for olive oil. Italy is number two in the world for producing olive oil. But do not worry, there are plenty of Italian olives to try in Rome. Some of the best are:
- Gaeta – is an area approximately two hours south of Rome. They grow black and dark purple table olives. You will typically find them in olive oil as they have a tart, citrus flavor. As a special treat, try to find some white Gaeta Olives. Not white (green) but the early harvest of the black Gaeta olive.
- Castelvetrano – Are a favorite aperitivo olive. They are a bright green olive from the island of Sicily; they have a mild flavor.
- Taggiasca – are small olives with a big taste from Liguria. This area is near the northwest border with France. Similar to the French Nicoise olive, grown across the border. However, they are not the same.
Honorable Mention.
- Cerignola – From Italy’s Puglia region, they can be green, red, or black. They are crisp and buttery. Their large size often leads to stuffing them with garlic, cheese, or anchovies. You may find them more during the antipasto course than the Aperitivo.
Nuts.
They certainly play a big part in Italian cooking, but they are also popular as an aperitivo snack. Roasting and flavoring with different spices are popular, along with fresh out of the shell. Some of the most popular nuts growing in Italy are:
- Hazelnuts – Italy is a significant exporter of hazelnuts. They produce them in Piedmont, Lazio, Campania, and Sicily.
- Almonds – Coming from Southern Italy and Sicily, they have semi-hard-shells and smaller fruits inside. This combination produces a more intense flavor than almonds with soft-shells.
- Walnuts – The cultivation of these nuts is predominantly in Campania. However, a few farmers in Northern Italy have varieties that do well in the chillier climate.
- Pistachios – are also a product of the south. Surprisingly, more than 90% are from the island of Sicily.
- Chestnut – The majority come from the Mugello region north of Florence. They are sweet and not too floury.
- Pine Nut (Pignolias) – In Italy, they come from the Italian Stone Pine. This tree grows in Northern and Central Italy, as well as on Sicily.
- Peanuts and Cashews – These are imports from the warmer areas of the Roman Empire (now Africa and India). For this reason, Italian farmers do not grow these in large quantities.
Cheese
The local cheeses from the Lazio province show up in many recipes. However, you can enjoy them on their own. When I say “on their own,” that means with a glass of wine.
- Pecorino Romano is from 100% sheep (pecora) milk. In Rome, it often replaces Parmesan (from Parma). It is a hard cheese, excellent for grating. Aging brings out a salty taste, then a sharper, smokey flavor. Variations of Pecorino include Canestrato,
- Caciotta Romana – is a mild firm cheese made from sheep, goat, cow, or buffalo milk. In general, the name covers a wide range of rural cheeses.
- Ricotta Romana – Although ricotta is not real cheese, (it’s from cheese production bi-products). Whole sheep’s milk is the main ingredient. It has a short shelf life, so it is indeed a local treat. Although some use it on bread, it often appears in entrees.
A small Aperitivo summary.
Keep it small. The star of this course is the drink. In other words, these should be tasty accessories or supporting parts.