Italian drinking culture is known the world over, with aperitivo like the Aperol Spritz and cocktails like the Negroni capturing public fervor. Yet while aperitivo beverages have inspired bars from Manhattan to Melbourne, the accompanying food tradition of stuzzichini is far less recognizable – though, according to author, illustrator, and award-winning producer Stef Ferrari, it certainly deserves to be.
Abundant in locals bars and watering holes across Italy, stuzzichini (pronounced stoo-tzi-KEY-nee) are Italy’s answer to Spanish tapas and French amuse-bouches: tasty snacks that are served alongside a beverage, often on the house. Conceptually, stuzzichini are much more than a bowl of pistachios or potato chips – they are creative, playful, and carefully curated bites that tell a story, often reflecting the personality of their region of origin. Perhaps most importantly, stuzzichini are a symbol of the enduring commitment to hospitality at the heart of Italian culture – one that extends a feeling of welcoming and community to all guests, whether they’re traveling from aboard or from across town.
Out April 23rd, STUZZICHINI: The Art of the Italian Snack offers a glimpse into the magic of this custom with over 100 recipes for easy-to-make- snacks and memorable sips from across the country. Filled with stunning photographs and inventive illustrations, the book is study in snackable diversity, with background on the rich history and traditions distinguishing Italy’s 20 regions. These innovative and eye-catching recipes include:
- Croccante – satisfyingly crunch options like Patitine di Farfelle with Crema di Parmigiano (Farfelle Chips with Parmigiano Cream, influenced by the Alpine region) and Ceci Canditi all’Anice (Anise-Candid Chickpeas from Sicily);
- Ripieni & Arrotolati – filled, rolled, and bundled snacks, like Fichi al Forno (Oven-Roasted Figs) and the Calabrese Confettura di Cipolle Caramellate & Girelle di Nocciole (Caramelized Onion Jam and Hazelnut Girelle);
- Stuzzicadenti, Palladini & Spiedieni – toothpicked, balled, and skewered selection such as Pomodori Marinati (Marinated Tomatoes) and Tuscany’s Cipolline Agrodolce (Sweet and Sour Onions);
- Crostone, Pane & Panini – simple toasts, breads, and sandwiches like Crostini di Pate di Fave (Fava Bean Crostini) and Pane con Tapenade di Cioccolate (Chocolate Tapenade Toasts) from Modica;
- And more – including Fritti (fried bites), Pastas, and Dolci (sweets).
STUZZICHINI also offers Ferrari’s spin on a number of refreshing cocktails, well-suited for entertaining or simply sampling solo. As we round into spring, I hope you consider covering this joyful escape into this revered-yet-accessible custom and take the opportunity to gather, celebrate, and relax – Italian-style.
