The consequence of the Italian boom years of the 1980s, the ritual of the apéritif has now become part of the national fabric. And just like every ritual it has its liturgy: from colourful cocktails and snacks to just the right glass. The barman is the star, whether relatively well known or not, professional or amateur, they have all the answers to the mysteries to the perfect recipe for a James Bond style Martini, an original spritz, or a Mojito like the ones Hemingway used to drink at La Bodeguita. So, we decided to ask some of them for the secrets of the perfect cocktail and how to harmoniously balance each ingredient. Meanwhile, the chefs provide the ideas for snacks and finger food. Just the names alone recall the silver screen. Daiquiri, Americano, Margarita and Long Island Ice Tea. And then there are Italian Bellini, Rossini and Mimosa. Even the Spritz, which originated in Switzerland, has all but become synonymous with Veneto. While we must not forget those fresh, thirst quenching, soft fruit drinks, like the ones made of watermelon or strawberry. ICook Italian Cocktails and Snacks reveals the 40 best recipes for the perfect cocktail alongside their ideal, culinary matches. While they were once accompanied by savoury snacks and crisps, today apéritifs are best enjoyed with some really tasty delicacies. From Chive Bocconcini (titbits), Mixed Fried Vegetables and Anchovy Roulade with Radicchio to Walnut Crostini with Figs and Cheese. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.