Italians primarily drink wine with meals, pairing red with meat and white with fish, though beer is the classic choice for pizza; water (still or sparkling) is also common, and non-alcoholic options like Chinotto exist, with cocktails saved for aperitivo and digestifs (like Amaro) enjoyed after dinner to aid digestion.
With lunch or dinner, Italians generally consume cold drinks. Traditionally this might be water or wine (or even watered-down wine for children and old people) though in more modern times fruit juices, beer and fizzy drinks have come to predominate.
Cocktails are reserved for aperitivo! Spritz's can be all day long but normally beer/wine with food at lunch. Wine at dinner for sure and then you can have grappa at the end of dinner or vin santo with cantucci.
Italians have many digestivos, but the liqueur that stands above them all is amaro (the singular form of amari). Amaro, made by infusing alcohol with herbs, barks, roots, flowers, and the rind from citrus, has its origin in ancient Rome.
Mornings are reserved for milky drinks, such as a cappuccino or caffè latte, and it is often frowned upon to drink milkier beverages later in the day. After 11 a.m., Italians switch to espresso-based drinks like a simple shot of espresso or a macchiato instead of a milkier cup of coffee.
A digestif is an alcoholic beverage served after a meal, traditionally believed to aid digestion although there is no strong evidence to support this.
The Do's and Don'ts of Italian Food Etiquette
The 20-minute wine rule is a simple guideline to bring wines to their optimal serving temperature: put red wines in the fridge for about 20 minutes to cool slightly (as room temp is too warm), and take white wines out of the fridge for about 20 minutes to let them warm up a bit (as too cold masks flavors). This helps unlock the full aromas and flavors, as serving wines too hot or too cold mutes their complexity.
In Italy, staying fresh is part of everyday life. More than 95% of the population showers at least once a day, with many doing it twice during the hot summer months. Most keep it short at around five to ten minutes.
The 1-2-3 drinking rule is a guideline for moderation: 1 drink per hour, no more than 2 drinks per occasion, and at least 3 alcohol-free days each week, helping to pace consumption and stay within safer limits. It emphasizes pacing alcohol intake with water and food, knowing standard drink sizes (12oz beer, 5oz wine, 1.5oz spirits), and avoiding daily drinking to reduce health risks, though some health guidance suggests even lower limits.
According to these findings, it seems that Limoncello samples with a composition close to LM5 present all the needed properties for a good digestive: the rather large fraction of free essential oils ensures a strong smell and taste of the liquor, which made it so popular.
Choose lower-FODMAP drinks – Opt for alcohols that are less likely to irritate the gut, such as dry wine, gin, vodka, or whiskey. Avoid high-FODMAP or high-sugar options like rum, cider, and dessert wines.
The Aperol spritz may just be Italy's most famous alcoholic drink and, in some parts of the country (*cough cough* Venice), has even become synonymous with aperitivo.
Wine at the table is an integral part of Italian life; although their legal drinking age may be lower than most countries' expectations, wine remains an integral component of everyday life and should be served alongside each meal rather than seen as a luxury or special treat.
The "wine 30/30 rule" is a simple guideline for adjusting wine temperature before serving: put red wine in the fridge for 30 minutes to cool it down, and take white wine out of the fridge 30 minutes to let it warm up, bringing both closer to their ideal serving temperatures for optimal flavor and aroma release. This "30 in, 30 out" approach helps balance fruit, tannins, and acidity, preventing reds from being too heavy and whites from being too muted by cold.
You don't need to refrigerate red wine if it's unopened, but red wine is at its best when stored at a temperature of about 55° F. The ideal temperature for serving red wine is between 60-68° F.
The "75 rule" for U.S. wine labels means that if a specific grape (like Chardonnay or Merlot) is named, at least 75% of the wine must be from that grape variety; this rule extends to the 75-85-95 rule, where 85% of grapes must come from a named region (AVA) and 95% from a specific vintage year for those claims to be valid, offering consumers transparency about the wine's origin and composition.
At a low dose, such as one glass per night, you may actually fall asleep faster. But as the alcohol is metabolized and eliminated from your body, research shows you may not be able to stay asleep.
Pointing directly at people or things with your fingers is considered impolite in Italy. Instead, use an open hand or nod in the direction you wish to indicate.
Eating habits are also a factor. Italians who regularly consume fruits and vegetables, for example, have a significantly lower rate of overweight than those who regularly drink alcohol and consume junk food. Obese people seem to get more pleasure from shopping and are more interested in cooking.
The tradition of saying "Buon appetito" reflects the importance of food in Italian culture. Italian cuisine, celebrated worldwide for its flavors, quality of ingredients, and regional diversity, is a cornerstone of the country's identity.
Limoncello, a lemon-infused liqueur, acts as a digestive aid due to lemon oils (limonene) that help with digestion and reduce bloating, while its antioxidants (Vitamin C) support immunity and skin health, and its aroma can be a mood booster; however, it's a sugary, high-alcohol drink (20-32% ABV) that must be consumed in moderation, primarily as a small after-dinner treat, to avoid negative effects like blood sugar spikes and intoxication.
The apéro is synonymous with getting together with friends or family in a relaxed atmosphere before dinner, generally around 6 or 7 pm. During this gathering, people enjoy drinks accompanied by a light snack.
Fortified wines are richer, sweeter, and make for a nice stomach settler after the meal. Here are a few types of fortified wines. Port Wine: Specifically, the tawny ports and their dark richness make for a great digestif. Sherry: Sweet sherries are better as digestifs than dry sherry.