A special evening at Bar Basso in Milan highlights Salame Cacciatore as a key ingredient in Milanese aperitifs. Crafted by Chef Daniele Reponi, it pairs beautifully with a variety of flavors, creating exciting and flavorful combinations. He is a chef well-known in the world of social media and is currently preparing one of his finger foods as a guest at Bar Basso, a legendary venue for Milanese aperitifs. This is where the Negroni Sbagliato was created, in an attempt to elevate Milanese mixology. It was 1972, and according to legend, the drink originated from a mistake made by bartender Mirko Stocchetto. During that time, Milan was known for its vibrant drinking culture, but it also had a strong food scene. The city was often divided between glamorous nights out at restaurants and casual snacks, like "bread and salami," to be enjoyed at home or during Sunday outings. In essence, these two culinary experiences rarely intersected. With the trend of Aperitivo and Apericena, this has now changed. And salami features prominelty as a taste partner to the Aperitivo culture in not just Milan!
In 2025, Salame Cacciatore has reinvented itself, aiming to be a key ingredient in Milanese aperitifs. Crafted by Chef Daniele Reponi, it pairs beautifully with a variety of flavors. These combinations showcase the salami's versatility: Pumpkin cream with Borettane onions and balsamic vinegar; Sweet potato with cabbage julienne and soy sauce; Cauliflower cream with mascarpone and bianchetto truffle; Kiwi with Tabasco and toasted sesame seeds and three-milk robiola with lamb's lettuce and orange zest. Buon Appetito!
But why is the “Cacciatore” perfect for an aperitif? The answer lies in the versatility of its ingredients. Unlike other more complex and robust salamis, Cacciatore doesn’t seek to dominate; instead, it allows itself to be paired with a drink, guiding the experience without being overwhelming. It is the ideal companion for a variety of beverages, whether it’s a Negroni Sbagliato at home, a Bloody Mary, or simply a glass of wine. After a long day of work, this makes for a perfect evening before heading home to relax on the sofa. The aperitif phenomenon has also become a strategic focal point for the Consortium for the Protection of Salamini Italiani alla Cacciatora Dop. Its president, Paolo Beretta, highlights a study by the NIQ Institute, which reveals that "48% of Italians report participating in aperitifs. In the last year alone, it is estimated that over 850 million aperitifs have been served in Italy, resulting in total spending exceeding 4.5 billion euros."Embracing the tradition of the aperitif—or the increasingly popular apericena has evolved from the traditional buffet; nowadays, finger food is in vogue, often accompanied by a main dish.
You can create a variety of delicious appetizers at home using ingredients from your pantry and fridge. For example, try making canapés on toasted whole wheat bread topped with burrata cream, salami, arugula, and a squeeze of lemon for a refreshing contrast. Another option is a Parmigiano wafer drizzled with chestnut honey, which pairs the bold flavors of honey and salami beautifully. A simple sandwich with fruit mustard and toasted nuts is also a great choice. You could whip up quick bruschetta using arugula pesto and hard cheese or make grilled eggplant and lemon ricotta rolls to balance the richness of the salami with lightness and freshness.
Or instead, you join others at Bar Basso, for apericena!
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