Peroni teams up with Fab Five’s Antoni Porowski for holiday entertaining and aperitivo

When Peroni Nastro Azzurro set out to find the perfect pairing for its Italian birra this coming holiday season, it wanted to work with someone who combined culinary expertise with effortless style.

Enter Antoni Porowski.

An Emmy-nominated, New York Times-bestselling author and food expert, Porowski will collaborate with Peroni all season long to help consumers celebrate the holidays in style through a series of exclusive Peroni-inspired recipes and virtual cooking classes where he’ll show fans the secrets of hosting memorable holiday gatherings.

Front and center are four aperitivo recipes developed by Porowski, which are sophisticated enough to impress, but easy enough for any home cook to make, says Samantha Hickey, associate marketing manager for Peroni.

“Two things that are quintessential to Peroni’s DNA are style and how effortlessly it pairs with food and aperitivo,” Hickey says. “Antoni embodies both of those things. He’s a culinary expert who appreciates the finer tastes in life and how Peroni can integrate so seamlessly into those recipes.”

The aperitivo recipes Porowski developed – Peroni lemon artichoke dip, Peroni-battered fritto misto, birra-braised pork shoulder and the Peroni regalo cocktail – can be found online at

“I am so excited to work with Peroni and share my own take on classic Italian entertaining,” says Porowski. “Now more than ever, we need a reason to celebrate and these recipes are the perfect way to dress up your holidays, especially when they are paired with a Peroni.”

Fans of legal drinking age can also enter a sweepstakes for a chance to win a virtual one-on-one cooking session with Porowski, who will share tips on how to master the art of hosting. Signed copies of his cookbook, “Antoni in the Kitchen” also will be up for grabs. The sweepstakes runs through the end of December.

Peroni worked with Porowski to create simple, yet elevated recipes that can be served in a variety of occasions. The birra-braised pork shoulder can be enjoyed as light bites – on canapes or crostini – or served family-style as an entrée. The Peroni lemon artichoke dip, meanwhile, could be used as a spread for tea sandwiches. 

Then there’s the Peroni regalo – “gift” in Italian.

“The Peroni regalo is my gift to you. What was fun about creating this cocktail is that people are often drinking things like mulled wine or hot cider around the holidays, and beer is typically associated with a hot day – so it’s an unexpected twist,” Porowski says. “It was interesting to infuse holiday notes in this cocktail and show how Peroni can lighten up a holiday drink. The citrusy notes from the birra pair nicely with the orange in the recipe, too.”

With the holidays looking a little different in 2020, Porowski’s recipes can be scaled to fit any size celebration. The addition of Peroni, he says, helps showcase the flavors of each dish’s ingredients.

“The holidays are such a charged and emotional time, especially this year,” Porowski says. “As we head into the holidays, my biggest tip is to try and find the joy amidst the chaos and craziness. For me, I find comfort in knowing I'll be in the kitchen, playing music, drinking Peroni and putting care into making something special for the people I love.”

Peroni, which continues to grow in 2020 following its best year to date, has continued to place itself in the worlds of fashion and food. Earlier this year it had a starring role on Bravo’s “Top Chef,” and it worked with New York’s famous il laboratorio del gelato for a special collaboration celebrating International Beer Day.

As the brand looks ahead to the holidays and a strong finish to 2020, it sees an opportunity to capture legal-age drinkers who want to add premium brands to their beverage rotations.

"This is the time of year when above-premium beers thrive, and Peroni has proven it attracts wine and spirits drinkers,” says Michelle Nagel, brand manager for Peroni. "By adding Antoni, we’re giving drinkers even more reasons to choose Peroni.”