A Turchet aperitivo is not a fixed sequence: it is freedom to choose. Start from the sea — squid, carpaccio, salads — and add colour with vegetables. Then come the more playful bites: rolls, stuffed peppers, filled olives.
Wines and spirits hold the ritual together. No kitchen is needed: just open, compose and let the table fill with contrasts.
For the horeca channel it is the same logic, in a professional format: a ready base that leaves room for the venue’s style.