The apéro is an art that requires relatively little: a nice drink, something tasty to share, and a place where nobody is watching the clock. And that place is often closer than you might think: A table in your garden, a balcony, or even a kitchen with the windows open can suffice. All as long as the ingredients are right, of course.
A simple rule applies to a successful apéro: It isn’t the quantity that counts, it’s what’s offered. Contrasts are important: something salty, something savory, something creamy, something crunchy. Think marinated olives, grilled peppers, a wedge of aged cheese, prosciutto, air-dried beef, perhaps a few nuts. And, of course, bread, ideally still slightly warm. Suddenly, whether dinner follows or not matters far less. With the right selection, the apéro platter becomes the star of the evening.
For those who prefer not to leave anything to chance with their at-home apéro, the best place to find ingredients is where quality has a long tradition. H. Schwarzenbach in Zurich’s old town has been a go-to address for gourmet foods since 1864. Antipasti, truffle products, apéro pastries and choice delicatessen make every apéro into a little journey of discovery.
At Au Petit Comestible in Geneva, Italian and French specialties await your discovery. The Mercato vado e torno in Dietikon and the Italian delicatessen store Ferrari in Bern also stock best-quality specialties that are certain be talked about for a long time.
