La Taberna Ristorante Italiano

The word aperitivo originates from the Latin term “aperitivus” that refers to its purpose of “opening” the stomach and stimulating the appetite before a meal.
While the concept of a pre-dinner drink dates back to ancient Rome (known as “gustatio”) and ancient Greece, where Hippocrates reportedly recommended bitter, herbal wines, the formalisation of the term grew from these medicinal origins.
In its modern form, the tradition took off in the late 18th century, particularly in Turin, Italy, following Antonio Benedetto Carpano’s creation of vermouth in 1786.
In 1860, Gaspare Campari introduced his vibrant red, bitter aperitivo, served with soda or in cocktails like the Negroni and Americano, with its recipe still a secret today. Around the same time, Alessandro Martini and Luigi Rossi created their first vermouth, Martini & Rossi Rosso, also with a guarded recipe. Pharmacist Ausano Ramazzotti followed suit, selling his bitter successfully at his bar near Teatro alla Scala in Milan.
By the early 20th century, aperitivo had become a cherished Italian tradition.
Source:web

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The name “tiramisù” is a compound of “tira” (pull/pick), “mi” (me), and “su” (up), originating from the Veneto region of Italy. Specifically, it derives from the Treviso dialect phrase “tireme su,” which was Italianised as “tiramisù,” literally translating to “pick me up,” “lift me up,” or “cheer me up.” This refers to the invigorating, high-energy ingredients (espresso, sugar, and cocoa) designed to provide a boost to the consumer.
While some accounts suggest it originated in the 1800s as a restorative treat in Treviso, most records indicate it was popularised in the 1960s or 70s, possibly at the restaurant “Le Beccherie” in Treviso.
A popular, though debated, legend claims that the dessert was created by a madam in a 19th-century Treviso brothel to serve as an aphrodisiac for clients. It is likely a modernised, sophisticated version of “sbatudin,” a traditional mixture of egg yolk and sugar popular among local farmers.
The dessert first gained international recognition in the early 1980s.
Source:web