The Aperiolio cocktail combines the typical ingredients of the Apulian aperitif (oil, cherry tomatoes, and basil) with the Mexican mezcal distillate with a characteristic smoky flavour.
The Cialletta Spritz is a reinterpretation of the common Spritz. Its name derives, in fact, from the combination in the preparation phase with the classic bruschetta which here in Molfetta, in Puglia, is called “cialletta”.
.Molfetta’s cialletta has a story behind it, in fact it was eaten in times of poverty during the post-war period when << Nothing got wasted!>>, as our grandmother Lucrezia would say. The stale bread was soaked with water, to make it soft again, and then seasoned with cherry tomatoes, oil, salt, oregano, and onion. The cialletta is ready! Just eat it!

Now you only have to try our unusual aperitif cocktails, to be prepared also at home!