Pirlo Spritz, Authentic Italian Aperitif

The Pirlo is the quintessential Brescian aperitif, not to be confused with the equally famous Venetian Spritz! From the original recipe to the modern version, today we explain how to prepare the Pirlo in Brescia!

Nothing against our Venetian cousins, but the issue of the Brescian Pirlo is not just about the drink itself, but the entire concept of aperitivo. Whether the Pirlo or the Spritz came first doesn’t matter much; the key difference is that in Brescia, the Pirlo is experienced as a ritual. It symbolizes the aperitif, consisting of post-work chats with friends and food, various snacks, chips, and olives. There is no Pirlo without food; it must always be accompanied. This is why it’s perfect as a pre-dinner drink, as it perfectly complements the waiting period before dinner.

The Pirlo recipe served today in Brescia’s bars is certainly not the original one, but as society changes, so do people’s drinking habits.

Before saying goodbye and leaving you with the recipe for the Pirlo, the Brescian Spritz, and finally discovering how to prepare it, here are a couple of tips. If you want a stronger version, simply increase both the Campari (or Aperol) and Wine doses while reducing that of Seltzer. If you’re looking for something even more unique, try creating a Mixed Pirlo by halving the amount of Campari and adding an equal amount of Aperol! Delicious!

If you’re searching for more alcoholic recipes, check out Nutellino, Homemade Nutella Liqueur, Homemade Pistachio Liqueur, and White Chocolate Liqueur!!!