Bitter aperitivo is a cornerstone of Italian drinking culture, rooted in the ritual of enjoying a drink before a meal to stimulate the appetite and socialize. The tradition traces back to the late 18th and early 19th centuries in northern Italy, particularly Turin, where the invention of vermouth and a vibrant café culture set the stage for the aperitivo as a daily social event. By the mid-19th century, iconic bitter aperitivi like Campari (created in 1860 by Gaspare Campari in Milan) and Ramazzotti began to appear, blending alcohol with a secret mix of herbs, roots, spices, and citrus peels. These drinks quickly became staples in Italian bars and homes, enjoyed alone with soda or as the base for classic cocktails such as the Negroni and Americano.