The time has come to bid farewell to the season and welcome Fall, but as is the case with most Septembers, the days feel like Summer and they’re still perfect for an outdoor gathering! It’s also the time where local produce and gardens are plentiful, especially tomatoes. Our gardener at Folino Estate does an amazing job with our onsite garden, so it was the perfect spot for an end of summer photoshoot with Prevailed Studios. I put together a little inspiration for throwing an aperitivo. Similar to our american happy hour, an aperitivo in Italy includes light snacks and a bitter drink using Campari or Aperol to stimulate the appetite for dinner. I like to make an Aperol Spritz with our Frizzante Rosato. Check out our Aperitivo Hour at Folino Estate if you haven’t tried it yet!
Nestled in the tomato vines, I set up my go to charcuterie board featuring delicious vegetables from the garden as well as the usual cheeses, meats and olives.
A delicious and easy addition to your board for the season is Pane Pomodoro or Tomato Bread. All you need is a good, crusty Italian bread, garlic, olive oil and fresh garden tomatoes. Scroll to the bottom of my post for the full recipe! It’s the perfect thing to make when you’re overflowing with tomatoes and they’re starting to get too ripe.
The possibilities are endless when it comes to what you can do with tomatoes. There’s nothing like a fresh tomato picked right off the vines!
Another easy aperitivo style food option is an heirloom tomato flatbread. You can use pre-made flatbreads at the grocery store to make it easy. I infused ricotta with an herb seasoning, sliced the heirloom tomatoes and drizzled them with olive oil and sea salt, adding fresh basil from the garden.
No aperitivo is complete without the addition of a spritz. There are many ways to make one, but I prefer to make a rosé version with our Frizzante Rosato. One sip has you feeling like you’re in Italy!
It’s also important to have wine on hand for an aperitivo and my go to reds for transitioning into Fall are our Estate Merlot and our newest addition to the Folino wine family, Rosso Fresco. The nice option with this wine is it can be served chilled or at room temperature. Both are light in body and great to pair with lighter fare.
Don’t forget the dry red wine lovers, too!
I’m really sad to say goodbye to an amazing summer our family had, but there’s always lots to look forward to. This Fall, I’ll be hosting a Wine Lover’s Book Club, A Fall Wreath Workshop and a Sangria Workshop that’s already sold out!
Check out more images and recipes from our shoot below and I hope you get to squeeze in an outdoor aperitivo of your own while the weather’s still good!
1 loaf of crusty Italian bread
Medium sized ripe tomatoes, halved
Whole Garlic Cloves
Extra Virgin Olive Oil
Slice the bread roughly an inch thick and toast or grill until nice and hot. The warmth of the bread helps to absorb the flavors even more. Rub a garlic clove over the bread. Halve the tomato and rub the contents all over the bread until you’re just left with the skin of the tomato. Drizzle with olive oil and sprinkle with sea salt. Easy and your guests will love it!
Heirloom Tomato flatbread
Store bought flatbreads
Dried Italian Herb and Garlic Blend
Heirloom or regular tomatoes, sliced 1/2” thick
Preheat oven to 400 and line baking sheets with parchment paper. Add roughly a tablespoon of the dried Italian herb and garlic blend to the ricotta at a time until you reach your desired flavor. (It depends on how much ricotta you’re using. I always add a small amount at a time and keep stirring until I get the desired taste I’m looking for. Classic Italian, I don’t have an exact recipe!) Spread on the flatbread. Add your sliced tomatoes. Cook in the oven until edges of crust brown and tomatoes are hot, roughly 10 minutes. Remove from oven, drizzle with olive oil and sprinkle with sea salt. Add the fresh basil and enjoy!
1 Bottle of Folino Estate Frizzante Rosato
1 Bottle of Aperol
Ice for serving
To make one glass of Rosato Spritz, add ice to wine glass. Combine 6 oz of the Frizzante Rosato and 1 oz of Aperol. Stir with a straw and add oranges for garnish. Saluté!