The art of the aperitivo is a centuries-old tradition in Italy. Translating to opener, the aperitivo isn’t just a pre-dinner drink; it’s a time-honored practice that serves as a bridge between the workday and the evening, a way to unwind and stimulate the appetite in good company with good food and drink.

Mario Firmani, bar manager at an establishment that’s in the 50 Best Bars list, knows a thing or two about the aperitivo. Mario grew up in Central Jersey to Italian parents. “I’m as first generation and Italian as it gets,” he jokes. Besides his house, the other place where he did a lot of maturing was in restaurants. “My parents owned a restaurant for like 25 years. I was always around the industry.”