Apéritif and digestif

Apéritifs have existed since at least the fifth century as evidenced by the statement in Philokalia "People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'—presumably because they open a way to the stomach for the vast meal which is to follow.

[5][6] Apéritifs became widespread in 19th century Italy, where they were being served in fashionable cafés in Turin (where modern vermouth was created), Rome, Genoa, Florence, Milan and Venice.

The medicine was a bitter brew, so he developed a formula of herbs and spices to mask quinine's sharp flavor, and it worked so well that the recipe has remained well-guarded ever since.

The custom of having appetizers with an apéritif crossed the Atlantic in the opposite direction in the 1970s, where the habit of a substantial food offering being paired with the purchase of a drink during happy hour in the United States pushed the development of a more food-heavy aperitivo course in Italy as well.

A digestif is an alcoholic beverage served after a meal, traditionally believed to aid digestion[8] even though there is not strong evidence to support this.