L'Italo-Americano

THURSDAY, JULY 24, 2025 www.italoamericano.org 26 L'Italo-Americano W hile visit- i n g L o n - d o n recently, I noticed a familiar orange hue every- where: in menus, window displays, even posters adver- tising summer brunches. In Chelsea, boutiques featured A p e r o l - t h e m e d a r r a n g e - ments, and nearly every café offered a selection of spritzes. Needless to say, Spritz fever seems to have invaded the lands of Albion. In truth, there is nothing to be surprised about, as it's been a while since this once distinctly northern Italian aperitivo became a global symbol of summer drinking, but while most international drinkers think of the Aperol Spritz as "the" spritz, Italy tells a broader, more colorful story, filled with regional favorites, bitter amari, citrus liqueurs, and even bright blue concoctions. The classic formula and its origins The roots of the spritz go back to 19th-century Veneto, during the time of Austrian rule. Austrian soldiers, find- ing Italian wines too strong, w o u l d a s k f o r a s p l a s h o f water – a "spritz" in German – to dilute them. Over time, the custom evolved into a c o c k t a i l : w i n e , t h e n l a t e r sparkling wine, paired with soda and a bitter liqueur. The classic formula today is sim- ple and flexible: three parts Prosecco, two parts bitter (like Aperol or Campari), and one part soda water, poured over ice and garnished with an orange slice. Recognized b y t h e I n t e r n a t i o n a l B a r - tenders Association in 2011, the spritz has become a staple of the Italian aperitivo... and a blank canvas for local inter- pretation. Regional spritz staples The most widely known v e r s i o n i s t h e A p e r o l Spritz: created in Padua in 1919, Aperol is lower in alco- hol (11%), brightly orange, and offers a slightly sweet, herbal profile. Mixed with Prosecco and soda, it's light, p h o t o g e n i c , a n d e a s y t o drink, key reasons for its suc- cess in Italy and abroad. But in Venice, locals often prefer something bolder: the Select Spritz. Made with Select, a deep red liqueur invented in Venice in 1920, this version is more herbal and is often gar- n i s h e d w i t h a g r e e n o l i v e instead of orange. F o r t h o s e w h o e n j o y a stronger, more bitter profile, the Campari Spritz is a natural choice. Campari, cre- ated in Milan in 1860, adds a d e e p e r c o l o r a n d a m o r e assertive flavor to this drink, which is especially popular in Lombardy and Piedmont, where people often opt for less sweetness in their aperi- tivi. Another common variant is the Cynar Spritz, made with the popular artichoke amaro. The result is a spritz with earthy complexity – an acquired taste, perhaps, but one with a growing fanbase, especially among those who appreciate classic Italian bit- ters. P i r l o : B r e s c i a ' s l o c a l favorite Moving westward to Bres- cia, the local spritz is called Pirlo. Unlike the standard 3- 2-1 mix, Pirlo still uses white wine, but usually a dry, crisp v a r i e t y l i k e T r e b b i a n o instead of Prosecco. It's then m i x e d w i t h C a m p a r i a n d topped with a splash of soda water. The drink is typically served in a stemless glass w i t h a s l i c e o f o r a n g e o r l e m o n . A l t h o u g h l e s s e r known outside of Lombardy, Pirlo is deeply rooted in local aperitivo culture and is often s e e n a s a n o - f r i l l s , m o r e "authentic" alternative to the flashier spritzes found in Venice or Milan. Lighter and citrus-for- ward twists In Alto Adige and north- e r n T r e n t i n o , t h e H u g o Spritz has become a popular c h o i c e i n r e c e n t y e a r s . Invented in the early 2000s, i t c o m b i n e s e l d e r f l o w e r syrup or liqueur (such as St- Germain), Prosecco, soda water, mint, and lime. The result is fragrant, floral, and lower in alcohol than Cam- pari-based alternatives. Its refreshing profile and easy preparation helped it spread w e l l b e y o n d i t s o r i g i n a l Alpine setting. The Limoncello Spritz was born, not surprisingly, on the Amalfi Coast: it is another lighter and more cit- rus-forward option that com- b i n e s t h e f a m i l i a r l e m o n liqueur with Prosecco and soda water, resulting in a bright, zesty drink. You may be happy to know it pairs n a t u r a l l y w i t h s e a f o o d , olives, and, of course, sunlit terraces! Some bartenders add a touch of fresh basil or thyme for extra aromatics. More recent takes include spritzes made with Averna, a S i c i l i a n a m a r o w i t h a warm, caramelized profile, or with Cappelletti, a red bit- ter wine-based aperitif from Trentino that predates Aper- ol and is gaining traction among mixologists for its well-balanced flavor. Colorful and contempo- rary creations Not all spritzes, however, have a long history of tradi- tion on their shoulders. In fact, some of the most recent creations are all about aes- thetics and experimenta- tion more than anything. The Blue Curaçao Spritz, for instance, has become a visual sensation in some bars and resorts: made with Pros- ecco, soda, gin or vodka, and a splash of Curaçao, it's strik- ing in color and plays well with tropical garnishes like orange peel or pineapple. While not Italian in origin, its growing presence on Italian drink menus shows how flex- ible the spritz format has become. In wellness-focused cafés and upscale bars, you might find spa-inspired versions, which use herbal or botanical i n f u s i o n s l i k e c u c u m b e r , basil, or rosemary, paired with lighter liqueurs and low- or non-alcoholic bases. Some bars are now offering non- a l c o h o l i c s p r i t z e s u s i n g N o z e c o ( n o n - a l c o h o l i c sparkling wine) and alcohol- free bitters, catering to cus- tomers looking for lower- ABV or alcohol-free aperitivo options. Other popular additions include rosé spritzes, which swap out Prosecco for rosé w i n e , a n d f r u i t - f o r w a r d twists with peach purée or blood orange juice for a more seasonal appeal. How to make a spritz at home One of the reasons for the spritz's popularity is how easy it is to replicate at home. T h e s t a n d a r d f o r m u l a – three parts sparkling wine, two parts liqueur, one part soda – is simple enough to r e m e m b e r . T h e k e y , o f c o u r s e , i s t o u s e q u a l i t y ingredients and build the drink in a large wine or tum- bler glass filled with plenty of ice. For the liqueur compo- n e n t , a s w e s a i d , I t a l i a n options include Aperol, Cam- pari, Select, Cynar, Limoncel- lo, or even a regional amaro. For a drier, more complex profile, bitter liqueurs like Fernet or Braulio can be used in small amounts. Prosecco is traditional, but you can sub- stitute it with dry sparkling rosé or even white vermouth for a lower-alcohol drink. G a r n i s h e s m a t t e r , t o o : o r a n g e s l i c e s f o r A p e r o l , olives for Select, lemon for Limoncello, mint and lime for Hugo. Spritzes pair well with salty, savory snacks like olives, taralli, cheese cubes, or chips. Most of all, though, don't forget that aperitivo is as much about the ritual as it is a b o u t t h e d r i n k : f r i e n d s meeting before dinner, wind- ing down the day with some- thing light and refreshing to drink, while looking forward to another evening to spend together. CHIARA D'ALESSIO F r o m c l a s s i c t o c o n t e m p o r a r y : Italy's spritz evolution The unmistakable color of an Aperol spritz (Photo: Rosshelen/Dreamstime) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES

• Cover