The long August days of summer have arrived. In a continuation of our zucchini posts this summer (also found here, here, and here), we create a fresh salad perfect for lunch or a side.
The classic Aperol spritz is one of our go-to drinks before dinner. In Italy, around 5 PM, the piazzas and patios fill up with beautiful orange colored glasses full of the refreshing and palate-exciting cocktail.
We decided to add a bit of whisky, rosemary from the garden, and wildflower honey syrup (which the taste-testers agreed was the key to binding all of the flavors together) for this smashing take on the classic.
This updated version just might be our new go-to before dinner. As stimulating as the original Spritz, but with more depth of flavor, it is a drink we will reach for again soon.
But your perfect aperitivo drink needs some food, of course! The abundance of zucchini has us slicing some very thin pieces, then drizzling them with olive oil and and pinch of truffle salt. A three minute luxury well-deserved at the end of a long workday. We’re taking some olives and artichokes to nibble on as well, and heading outside to enjoy the long hours of summer.
Here’s how to recreate the Whisky Spritz and our Truffled Zucchini Bruschetta.
For the Drink:
Place 3 long sprigs of fresh rosemary, and ice, in a glass.
Pour one part whisky and two parts Aperol into the glass, stir.
Take 1 tablespoon of highly flavored wildflower honey, drizzle into a canning jar. Heat water until almost boiling, and pour a bit into the glass. Mix well until you have a syrup.
Pour the honey syrup into the glass and stir.
Top with prosecco, garnish with a grapefruit slice. Enjoy!
For the Antipasto:
Slice your bread thinly, and your zucchini even more thinly. Drizzle high-quality olive oil over the zucchini (we used Mancinofor its slightly spicy flavor) and top with a generous sprinkle of truffle salt.
Antipasti is a must for Italians. Simple to pull together, it gives the palate an array of flavors to choose from before the main meal. Often, what goes on an antipasti platter takes a matter of minutes to prepare, which can bide you some time if the main course is a bit more labor intensive than anticipated.
Three tips to start:
The base, of course, is a beautiful platter on which to arrange your sampling of pre-meal foods. Here at Via Umbria, we suggest five different types of decorative serving piecesto begin your meal with a “wow” factor.
Unless you’re planning a party with lots of guests, keep the antipasto simple so you don’t crowd out the main meal.
The fragrance and appearance of the food that you serve is important, so blending flavors, aromas and colors will make for the most interesting antipasto platters. Having a beautiful and colorful ceramic base certainly can’t hurt either!
FISH TRAYS
Ricco Deruta Fish Tray
Our long fish trays are one of our favorite platters because they are very narrow, fitting perfectly down the center of your table for maximum access!
Our circular cake plates, and square platters are well suited for bruschetta and artichokes, as they are smaller and easy to pass. We always have fresh bread, paired with easy spreads on the table as well.
Toasted bread and Olio Novello makes a surprisingly tasty antipasto
DECORATIVE BOWLS
Beautifully painted ceramic bowls are perfect for containing a loose salad. We love like something created with beans or farro, which add a bit of texture and protein to your spread.
While we put our cheese on the fish tray or square platter, our condiment bowls, are filled with complementary jams nearby. And who could forget the obligatory olives!
Use this guide as a launching off point, but don’t forget to get creative with what is in season around you! Throwing on some fresh vegetables is an easy way to complement the preserved antipasti straight from Italy, which we stock.
The next time you need to create and antipasti platter in a hurry, think Via Umbria! Shop our ceramics and antipasti today!
Chop your zucchini…
And your tomato…
Barrage the pistachios 
Add the pesto…
