The Italian aperitivo is the pre-dinner ritual where a drink arrives with something to nibble: olives, grissini, salami, cheese. For a Swiss venue it is the simplest way to turn the quiet 5-to-7 window into revenue, because it sells a high-margin drink and a small plate together, with almost no kitchen work.
What exactly is an Italian aperitivo?
The word comes from the Latin aperire, to open — the drink is meant to open the appetite. The tradition grew in northern Italy, between Turin, Milan and Venice, around bitter, low-alcohol drinks served with small bites. Aperol, the orange backbone of the Spritz, was created in Padua in 1919. Today the aperitivo is a daily social moment, not a special occasion.
Why does the aperitivo work so well for a Swiss venue?
Three reasons. First, it monetises the dead hours between lunch and dinner, when fixed costs run but tables sit empty. Second, the margin on a Spritz or a glass of prosecco is among the highest on any drinks list, while the food alongside is shelf-stable and cheap per portion. Third, it rides the 2026 shift toward sharing and social dining: guests linger, order a second round, and often stay for dinner.
How do you build the perfect Spritz?
The official Venetian Spritz follows the 3-2-1 build: three parts prosecco, two parts Aperol, one part soda water, poured over plenty of ice in a large wine glass and finished with a slice of orange. Serve it cold and fizzy. A negroni sbagliato (prosecco instead of gin) and a simple glass of prosecco round out a starter list any bar can run.
What goes on the aperitivo plate?
The golden rule is contrast: something salty, something crunchy, something rich. Build the board from five families and let guests graze. Everything below keeps for weeks in the pantry or the fridge, so you waste nothing and plate in seconds.
| Family | Examples | Why it works |
|---|---|---|
| Olives | Taggiasche, Bella di Cerignola | Salty, instant, zero prep |
| Crunch | Grissini, taralli | Texture and a reason to drink |
| Cured meats | Mortadella, salame Milano, capocollo | Italy on a plate, slice and serve |
| Cheese | Provolone, pecorino, grana | Richness that pairs with bubbles |
| Spreads | 'Nduja, olive paste | A warm, spicy highlight |
Frequently asked questions
What time is aperitivo served?
Usually from about 6 to 8 pm, in the window between the end of the workday and dinner. In Switzerland the after-work apéro fits this slot perfectly.
Do I need a kitchen to serve aperitivo?
No. Most of the plate is ready to serve: olives, grissini, taralli, sliced cured meats and cheese. You only need a board, a knife and a fridge, which makes the aperitivo ideal for bars without a full kitchen.
How do I keep the food cost low?
Build the plate from shelf-stable products bought in bulk and portion them small. The drink carries the margin, so the bite only has to feel generous, not be expensive. One sliced salame and a jar of olives cover many boards.
Where can I buy authentic aperitivo products in Switzerland?
LAPA supplies restaurants, bars and gastronomy in Switzerland with authentic Italian aperitivo products — olives, grissini, taralli, cured meats and cheeses — with refrigerated delivery and no minimum order.
Start your aperitivo this summer
Turn your quiet evenings into your busiest hour. Explore the LAPA selection or call +41 76 361 70 21 to build your aperitivo kit. Refrigerated delivery in Switzerland, no minimum order.
Last updated: 27 June 2026
