Vancouver Magazine
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
Recipe: This Blackberry Bourbon Sour From Nightshade Is Made With Chickpea Water
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
Protected: Kamloops Unmasked: The Most Intriguing Fall Destination of 2023
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
APERITIVO is an authentic Italian tradition that pairs delicious small-plate fare with light and refreshing alcoholic drinks during the early evening hours. This relaxing prelude to dinner is meant to “open” the palate, dazzling tastebuds with an array of fresh Mediterranean fl avours. Italy’s famed premium lager, Peroni Nastro Azzurro, pairs beautifully with the Aperitivo tradition. It’s crisp and refreshing character, coupled with its delicate flavour, make it the perfect Aperitivo accompaniment.
To bring the Italian Aperitivo occasion to life, Peroni has chosen to work with Italian Michelin starred chef Giorgio Locatelli. An ambassador of the Peroni brand, Locatelli was commissioned to create a menu of bite-sized Italian dishes to accompany the world’s leading premium Italian lager. He has created ten perfect Aperitivo recipes to enjoy with Peroni Nastro Azzurro.
Slice the focaccia into a 7cm x 2.5cm strips and gently warm the bread in the oven. Gently spread a very thin layer of ’ndjua on top of the focaccia. NOTE: ‘Nduja is a soft, spicy, spreadable salami, a very typical calabrian food.
Hand blend the arugula leaves with the olive oil until pureed. Warm up the focaccia in the oven and cut into 5cm x 3cm strips. Spread the arugula puree on top of the focaccia and place a slice of burrata on top and drizzle with olive oil. Season to taste. Serves 6.
Content courtesy of