Our Sunday Aperitivo
Our aperitivo on Sundays is going well, each week there are more people. Although now that the heat has arrived, we reckon people will tend to stay until late at the beach and either come late for the aperitivo or not bother at all. So we’ll have to see how it goes in July. I say we should play it by ear. Have a minimum of food prepared and then if necessary prepare more. Although that could prove difficult if we have to prolong the aperitivo until later as it could clash with customers who wish to have a meal – too much activity for the kitchen. We’ll see. The locals love it, because our food is so good. When I think back to the aperitivos we used to have in Tuscany, ours is definitely more abundant and better quality of food, all freshly prepared. The whole idea of the aperitivo is that you don’t make money on the food, but rather on the drinks consumed, as people will want to have a second drink to accompany their second round of the dishes. That is how we operated in Tuscany anywa...