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Noisy and colourful, “Il Campo” looked to me to be a major focus of Roman daily life: by day it hosts the city’s most famous fruit, vegetable and flower market and at night it becomes an open-air pub, full of trendy diners and young drinkers. The many eateries and bars in Campo de’ Fiori certainly come alive in the evening.

The ominous looking monk statue that towers over them all is Giordano Bruno, a monk who was burned here for heresy in 1600.

When my cousin Rosie arrived for a holiday in Italy and France, I brought her to Campo de’ Fiori for a few aperitifs. In particular, I introduced her to Aperol, newly discovered by me, with ingredients including bitter orange, gentian, rhubarb, and cinchona.

Originally produced by the Barbieri company, based in Padua, Aperol is now produced by the Campari company. Although it looks, tastes, and smells much like Campari, Aperol has an alcohol content of 11%—less than half of Campari. Aperol and Campari have the same sugar content.

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