Aperitiamo's Italy: a journey of taste between canapes and territories
This week we're moving from North to South... standing still at the table.
With the Parma Is loaf — already stuffed with quality ingredients — and the creams based on avocado and guacamole di Parma Is, we offer you a real appetizer Italian-style tasting.
Try to imagine: lots of little canapes What tell the flavors of Italian regions, combined with Local wines And a playlists that accompanies the evening like a trip to enjoy with friends.
The protagonists: Pagnotto & Guacamole
- The Parma Is Pagnotto is ready: crispy bread outside and soft inside, stuffed with selected cold cuts and cheeses. Just cut it into slices to get mini canapes ready right away.
- Avocado pulp and guacamole from Parma Is are perfect for creating fresh, creamy and modern contrasts, even in the most classic versions of Italian recipes.
An aperitif that crosses Italy, from North to South, with canapes that tell the story of regional flavors and a playlist that accompanies every bite.
Regional canapes: Italy on a tray
Here are some ideas for an all-Italian tray, to serve as finger food:
- Piedmont: crouton with robiola cream, chopped hazelnuts and drops of honey.
- Lombardy: mini sandwich with bresaola, arugula and parmesan flakes.
- Emilia-Romagna: slice of loaf with mortadella and guacamole — surprising and harmonious mix.
- Liguria: Bruschetta with Genoese pesto, potatoes and green beans.
- Tuscany: Tart with liver crouton and caramelized onion.
- Campania: Frisella with cherry tomatoes, oregano and guacamole instead of oil.
- Apulia: crostino with turnip greens and stracciatella (also in a vegan version with avocado cream).
- Sicily: mini arancini served on lemon leaves, next to a cold avocado sauce.
- Sardinia: Guttiau bread with pecorino cream and honey, accompanied by a touch of lime.
Wines to pair: a sip for each area
To accompany each finger food, we offer a selection of regional Italian wines for mini-tasting:
- Langhe Nebbiolo — Piedmont
- Franciacorta Brut — Lombardy
- Lambrusco di Sorbara — Emilia-Romagna
- Ligurian Pigato — Liguria
- Chianti Classico — Tuscany
- Falanghina del Sannio — Campania
- Negroamaro rosato — Puglia
- Etna Bianco — Sicily
- Vermentino di Gallura — Sardinia
Italian-style pre-dessert (with an exotic touch)
Between one canapé and another, a sweet but light break is needed:
- Mini cups of vegetable yogurt and dried fruit
- Apple cubes cooked with red wine and cinnamon
- Small glasses with sweet avocado pulp, bitter cocoa and hazelnuts for an alternative mousse
How to plan a trip to Italy
- Prepare a themed placemat with the outline of Italy and the regions to 'taste'.
- Use handwritten labels for each canape, with the name of the region.
- Print a small tasting menu for each guest, with matching wines and fingers.
- Create a playlist of famous Italian songs related to cities:
- Azure — Adriano Celentano (listen now)
- Felicity — Al Bano and Romina Power (listen now)
- Rome-Bangkok — Baby K (listen now)
- Napule is — Pino Daniele (listen now)
- In the blue painted blue — Domenico Modugno (listen now)
Let's open Italy, one pie at a time
A convivial, simple but refined way to celebrate Italy and its flavors, telling them with taste and creativity. With the Parma Is Pagnotto and the fresh Parma Is sauces, you don't need to cook for hours: just cut, spread... and tell.
... a tasteful journey through canapes and territories to celebrate Italy with simplicity and creativity. Have a good trip and have a good aperitif!
