Fabbri 1905, the renowned family-owned Italian company and global leader in premium food and beverage ingredients, is bringing the timeless ritual of aperitivo to New York City with the inaugural Italian Aperitif Week, taking place June 13–22, 2025.
This 10-day event invites New Yorkers and international visitors to experience the authentic spirit of Italy across ten prestigious venues in Manhattan, Brooklyn, and Queens. Each participating restaurant will offer a signature cocktail crafted with Fabbri’s premium ingredients and paired with regional delicacies from Tuscany.
For Italian Aperitif Week, mixologists will work with standout products introduced to the American public for the occasion, such as Fabbri Gin and Marendry (a modern twist on a 1950s bitter), alongside the brand’s most iconic ingredients, including the legendary Amarena Fabbri and the newest additions to its creative repertoire: Strawberry and Ginger.
I attended the event at Kesté Pizza e Vino (77 Fulton St., Manhattan). The Mixologist was David Altamirano.
One of the speakers was Federico Fabbri, Export Sales Director at Fabbri, who spoke about the company and the American market. He told us that “Our products are the perfect allies for those who love to experiment in the world of mixology— take, for example, Marendry, a historic Fabbri liqueur made using the traditional family distillery recipe, or Fabbri’s Gin, infused with the purest Amarena Fabbri distillate. Fabbri syrups are born from the company’s century-old heritage and reinterpreted to bring flavor, creativity, and versatility to mixology.
He then introduced a new line of Premium Cocktail Syrups
“Despite the challenges we are facing in the U.S. market, we are convinced that investing in mixology and the quality of our products represents a unique opportunity. Participating in New York’s Aperitif Week is an important step for us in consolidating our position in the American market and connecting with professionals in the field. This event allows us to showcase our creative solutions, innovate, and continue to be a reference point for those seeking high-quality ingredients and contemporary mixology solutions.”
We tasted two Aperitifs. The first was a Negroni.
The second one was a Mule
I have been buying Fabbri products for many years now both in NYC and in Italy and am especially fond of the Amarena Fabbri cherries in the ceramic jar.
The food was prepared by Roberto Caporuscio, owner of Keste
Fabbri Ginger in Syrup was excellent served with the meats and other Tuscan specialties.
The speakers representing the different partners in the event
In addition to Fabbri 1905, the other partners in the event were
All About Italy, a premium lifestyle and culture magazine that has been promoting the excellence of Made in Italy around the world for nearly 30 years, Toscana Tourism Promotion Agency and Neos, the airline company part of Alpitour World. It has 17 aircraft, 4 hubs located between Milan Malpensa, Rome Fiumicino, Verona and Bologna and takes its customers to over 60 destinations worldwide.
Krug Grande Cuvée 170 EME Edition Champagne made from 45/55% Pinot Noir, 15/20 Pinot Meunier and 25/35 Chardonnay–the percentage depends upon the vintage. The blend is made from 195 wines from 12
Roberto Caporuscio, the owner of 
Calzone — Instead of the typical ricotta filling, this calzone was filled with an assortment of meats and cheeses.
Roberto knows we always like to start with a Pizza Margherita to share, and then we let him choose the remaining pizzas.
Krug 1996 made from 48% Pinot Noir, 31% Chardonnay and 21% Meunier. 1996 was one of the best vintages of the century. It was the last vintage blended by three generations of the Krug family working together. It is made from 17 different growths. This is a
Olivier Krug told us that Krug vintage celebrates the distinct character of a particular year. A Krug vintage is a blend of the most expressive wines from a single year enhanced by a stay in
Pizza with golfetta salame and black summer truffles. Golfetta is a type of salame imported from Italy made from lean cuts of pork leg.
Fried Burrata-At first I thought this was an arancini or rice ball, but Roberto told us it was a large burrata cheese, rolled in a batter and deep fried. When we cut into the crusty exterior, small balls of mozzarella in cream tumbled out.
Arancini – Roberto’s rice balls (top left) are filled with fresh mozzarella and Italian roast pork.
Meatballs– Traditional Italian beef meatballs. Roberto said this is mother’s recipe and they were very good with a firm texture and very meaty.
Cantina Federiciane Montelone di Napoli Gragnano DOC Sorrento Peninsula 2019,
Margherita – Tomato sauce, fresh mozzarella, grana, basil and extra virgin olive oil.
Summer Pizza– Mozzarella prosciutto, whole tomatoes, basil and extra virgin olive oil
Pizza zucchini
Tiramisu
Caprese – Moist flourless chocolate cake with ice cream
Nutella
The “Keste Mobile” now delivers all over
Roberto Caporuscio, now the sole owner of Keste Wall Street, was expecting us and made a number of special appetizers to welcome us before we had the pizza. He told us that he had been working on some new dishes during the long months on lockdown. 
We began with Meatballs. Roberto told us this was his mother’s recipe and they were very good, firm textured and meaty. 
Panzerotto, a large fried pocket of dough filled with mozzarella and tomato.
At first I thought this was an arancini or rice ball, but Roberto told us it was a large burrata cheese, rolled in a batter and deep fried. When we cut it open, small balls of mozzarella in cream tumbled out. 
Roberto’s Roman style pizza was crispy and light.
Champagne J. Lassalle Brut Premier Cru 2008 made from 60% Chardonnay and 40% Pinot Noir The average age of the vines is 50 years and the soil is clay and limestone. Grapes are crushed in a traditional wooden press. The must rests for 12 to 24 hours to allow the juice to settle. Alcoholic fermentation lasts for 8 to 10 days. Malolactic fermentation takes place to soften the acidity. The blend of grapes changes every year. Secondary fermentation is in bottle for 6 to 8 weeks. Bottles are riddled in pupîtres and adjusted a quarter turn at a time for 6 weeks. The wine is aged 10 to 11 years on the lees. It is only made in great years, current vintages are 2007 and 2008. Disgorgement: December 2017 and the dosage is 8g/l. This is an elegant silky, concentrated complex wine with subtle citrus fruit and a long finish and very pleasing after taste. It was drinking very nicely.
The Padrino — Pizza with spicy soppressata, tomatoes and smoked cheese.
Pizza Montanara — the dough for this pizza is fried first, the toppings are added and then it is baked. The result is a light and crispy pie.
La Pastiera, a traditional Springtime dessert from Napoli. This is a ricotta cheesecake made with wheat berries and orange peel. 
Pistachio Gelato — rich and nutty.
Caprese Chocolate cake and ice cream.
