In my culture Apéro belongs to a dinner invitation. The guests arrive and get a drink (a cocktail, glass of white wine, orange juice etc.) and some little appetizers to start. This could be a little bit of Parmesan, Olives, sun dried Tomatoes and salty nuts. But sometimes the host serves many little homemade kitchen creations, mostly finger food and bite-sized pieces, also known as “hors d’oeuvre”. Creativity has no limit, as long as it is luscious. Apéro doesn’t count as a course yet. It’s possible to create a whole dinner Party by “only” serving Apéro. This is called “Apéro riche”.
Here I want to share some of my own little Apéro winners with you, that I like to serve my guests.

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