Crostini with lardo, figs & honey

Aprire means to open; aperitivo is something that opens. For many centuries, the idea of ‘opening’ meals with salumi, bread, dried fruit (especially figs) and wine belonged to the peasants. This habit was later adopted by restaurants in the form of antipasto, when the new bourgeoisie could afford to dine out. This simple dish of crostini with lardo and dried figs looks quite medieval, from a time when the Germanic culture of pork products fused with those iconic symbols