Aperitif? At least once a month. And the new trends push the sale of sub -them and sottaceti

The aperitif has now become a real symbol of Italian conviviality now widespread all over the world. A passion that unites both inside and outside the home: for two out of three citizens it is an indispensable ritual, at least once a month. The habit is more rooted among young people, with over 50% that grants an aperitif at least twice a month (27.1% at least once a week). These are data that emerge from an investigation conducted by astraricerche to analyze the consumer habits during the aperitif and presented at the last meeting of the campaign made under Italian Food Unionthe association that brings together 530 excellence of the Italian food industry.

The habits of Italians

Making an aperitif does not only mean going out: the Italians appreciate to give themselves this moment even at home, proper or others; In fact, in 3.5 out of 10 cases the aperitif is organized within the home (and you go up to at least four out of 10 aperitifs at home at Millennial women and in families with children/teenagers). It is a moment of sharing, to be spent in the company of friends and acquaintances for 81.7% of Italians or with their family members, for 79.4%. Sharing that inevitably also happens on social networks: 54.8% of interviewees, in fact, love to immortalize and post their aperitifs on the main platforms.

The foods that accompany the aperitif

The most loved foods during the aperitif by 83.5% of Italians are cold cuts, cheeses, bruschetta, underline and pickles. 75.3% prefer a varied aperitif, with different tastings, and 67.9% appreciate proposals that also include a variety of food, including vegetables, in line with the trends related to a balanced and healthy diet. In over nine out of 10 cases, in fact, Italians consume vegetables under the sottaceto or in brine as an accompaniment to the other products offered during the aperitif; Millennial women and families with four or more components, especially with minors. NSpecifically, for 89.4% of these, the proposal of these plants between the offer of the aperitif is widely welcome and for 29.4% it is even important.

Sottli and Sottaceti

Just the plants under the Sottaceto were the focus of the project made under the Italian Food Union and so also for the analysis. The preferred by the Italians are the oliveswith 72% of the preferences. Follow i dried tomatoes with 45.3% and onions and onions with 40.5%. Artichokes (39.6%), mushrooms (38.7%), aubergines (34.7%), are also part of this delicious ranking, The cucumbers (30.7%), peppers (30.7%), courgettes (23.9%) and carrots (22.4%). « The plants under, underground and in brine represent a precious resource in our handouts – says Stefano Pucci, producer and president of the Sottii group, pickles and salary of the Italian Food Union -. In 2024 the sector sold in the retail segment 178,839 tons (+1.3%) generating a billion euro value (+3.7%) « .