Italian Aperitivo: 6 Quick Starters with Artisan Sottoli
The Italian aperitivo is one of the most underrated institutions in our cuisine. While the rest of the world fusses over fussy canapés and loaded tartines, Italy has stuck to the same formula for decades: bread, a handful of sottoli, a cheese, something salty. You sip something bitter, you chat, you wait for dinner.
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The difference is made by the sottoli. Supermarket versions are often just an alibi: harsh vinegar, overcooked vegetables, zero character. Artisan sottoli are another world—seasonal vegetables, extra-virgin olive oil, minimal intervention. That’s what separates the aperitivo you forget from the one you remember.
Below are six ideas you can assemble in minutes with our jars. All tested, all realistic.
1. Classic bruschetta with sun-dried tomatoes sott’olio
Winter bruschetta, for when fresh tomatoes are off the table. A thick slice of rustic bread toasted on the grill. Top with three or four sun-dried tomatoes sott’olio EVO plus their oil. A twist of pepper, basil if it’s in season.
It’s worth toasting the bread on a grill or hot plate, not in the toaster. It changes everything.
2. Crostini with sun-dried tomato paté and mozzarella
Softer than bruschea, better suited to a more formal aperitivo. Thin slices of white bread, lightly toasted. Spread on a spoonful of sun-dried tomato paté, add a slice of fior di latte mozzarella, a grind of black pepper. The concentrated flavour of the paté stands up beautifully to the sweetness of the mozzarella.
3. Melanzane sott’olio on whole-grain bread with ricotta
A lesser-known pairing that works like a charm. The melanzane sott’olio have a faintly smoky note that balances perfectly with fresh ricotta.
Toast a slice of whole-grain bread. Spread on two tablespoons of fresh ricotta, top with two or three slices of melanzane sott’olio, drained of excess oil. A grind of pepper and a few parsley leaves finish it.
4. Peperoni sott’olio with anchovies and capers
For those who like their aperitivo with a bit more punch. On a slice of toasted bread spread a whisper of butter or soft cheese. Add two peperoni sott’olio EVO cut into strips, one salt-packed anchovy rinsed and filleted, two salt-packed capers rinsed. Finish with drizzle of the peppers’ oil.
This crostino is a meal in itself. Serve it solo, perhaps with a chilled glass of white wine.
5. The improvised savoury board
Short on time and surprised by guests? A well-composed board takes ten minutes. On a wooden board arrange in separate piles: spoonfuls of peperoni sott’olio, melanzane sott’olio, sun-dried tomatoes sott’olio, a wedge of aged pecorino, a slice of mild provolone, a few slices of salame.
Rustic bread on the side. One breadstick per guest. A handful of black olives. That’s it—nothing else required.
6. Sweet-savoury crostino: fig confettura and cheese
To round off the aperitivo circuit with a sweet-salty note, an Italian classic that never fails. Toast a slice of whole-grain bread, add a spoonful of extra fig confettura, a shard of aged pecorino on top, a twist of pepper.
The sweetness of the figs and the saltiness of the pecorino is one of those pairings Italians have known forever but that still surprises guests.
Building a complete Italian aperitivo
If you want everything on hand to build these six starters (and any other combinations you fancy), our savoury welcome kit gathers six jars of sottoli and spreads: peperoni, melanzane, pomodori, paté and more.
For larger aperitivi or gift hampers, the premium 18-jar gift kit contains the complete sweet and savoury selection.
All our sottoli are in the sottoli catalogue.
