Aperol have teamed up with Venetian restaurant Polpo to create three easy-to-follow aperitivo recipes. Impress your guests during the Christmas period and watch how to make Fig and Prosciutto Crostini, first in the series.
Visit Italy and you’ll spot this bright orange, bittersweet flavoured aperitif anywhere you look. What’s more, the recipe is a closely guarded secret. What we do know, is that the sweetness comes from oranges while the bitter tang is created from rhubard.
As winter draws in, there’s no better time to recreate the longed-for Italian lifestyle at home. Especially as Aperol have partnered with award-winning bàcaro (Venetian for a humble restaurant) Polpo, to create delicious Italian #SpritzSuppers recipes for you to turn your hand to, using the simplest ingredients.
Fig and Prosciutto Crostini Recipe
½ slide prosciutto
1. Slice and toast baguette.
2. Spoon on ricotta cheese.
3. Add ½ slice of prosciutto.
4. Cut fig into quarters.
5. Top bread with ¼ of fig.
Aperol Spritz Recipe
A bottle of chilled Prosecco
A bottle of Aperol
Soda, served from a syphon or chilled bottle
Tall balloon or wine glasses
Slices of orange
1. Fill the glasses generously with cubed ice.
2. First pour 3 Parts of Prosecco (75ml) over the ice.
3. Then, pour 2 Parts Aperol (50ml) into each glass in a circular movement.
4. Finish with a dash of soda (25ml).
5. Garnish with a slice of orange.
Aperol was created in Padua, Italy, by the Barbieri brothers in 1919. Aperol is an aperitif with an alcohol content of only 11% and comprises an infusion of precious herbs and roots.
Polpo offers tasty small plates, prosecco and spritz in its five London venues | Soho, 41 Beak Street, London W1F 9SB | Covent Garden, 6 Maiden Lane, London WC2E 7NA | Chelsea, 81 Duke of York Square, London SW3 4LY | Notting Hill, 126-128 Notting Hill Gate, London W11 3QG | Smithfield, 3 Cowcross Street, London EC1M 6DR