Italian Drink
A country with a bar back on every corner. Negroni stirred at Caffè Casoni in 1919, Bellini poured at Harry’s Bar in 1948, Aperol Spritz at sundown in the Veneto, espresso ristretto at a Napoli counter, Chianti uncorked in a Tuscan enoteca, grappa at the end of a Bolognese meal — a bar built on bitter, fortified, and the unbroken ritual of cin cin.