Pirlo

Recipe from Damiano Abeni

Adapted by Rosie Schaap

Pirlo
Gentl and Hyers for The New York Times. Food stylist: Hadas Smirnoff. Prop stylist: Rebecca Bartoshesky.
Rating
4(50)
Notes
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Like Andrea Pirlo, the celebrated Italian midfielder with whom it shares its name, the drink called Pirlo comes from Brescia, in northern Italy. But I can’t think of an aperitivo hour anywhere where it would not be perfectly at home. My friend Damiano Abeni, also a Brescian, introduced me to the Pirlo in Rome. It’s the easiest thing ever to make: Stripped to its essentials, the drink simply combines Campari with sparkling white Italian wine. But Damiano specifically uses Pignoletto frizzante (“NO PROSECCO allowed,” he wrote to me by email, caps his), and prefers to garnish with half a slice of Sicilian blood orange of the Tarocco variety. He favors 2-3 parts of wine to one part Campari, allowing that one “can play with the proportions,” and that in warm weather, ice may be added — but for Damiano, the addition of ice usually means “more Campari.” Unsurprisingly, he forgoes the club soda — but you may wish to add some if you like extra fizz (and lower alcohol). —Rosie Schaap

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Ingredients

  • 1part Campari
  • 2-3 parts dry sparkling Italian white wine (preferably Pignoletto frizzante, never prosecco)
  • Half an orange slice to garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

394 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 23 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To a large, balloon-style wineglass, add the Campari and the wine. Garnish with a half slice of orange. (You can drop it right into the glass, as Damiano does.) In warm weather, feel free to add ice.

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Cooking Notes

Matteo G

Actually, I come from the Lake of Garda, and the best Pirlo is made with 3/7 of Campari, 1/7 of Aperol, 2/7 of PROSECCO and 1/7 of soda + slice of orange. BUT hey, we speak a different dialect each and every 10 km, so the receipts may vary town to town ;)

Lorenzo

Hi, I'm from Brescia city and that sounds like the spritz (or better, a mix of the two cocktails), which is more common on the way to Verona and in the rest of the country.
I even tried Pirlo with tassoni's cedrata on the garda lake and yes, it was tasty as I'm sure is your version of Pirlo, but it is not the original one, which I consider perfect :)

Renato

Do you use dry or the semi-sweet frizzantino?

Matteo G

Actually, I come from the Lake of Garda, and the best Pirlo is made with 3/7 of Campari, 1/7 of Aperol, 2/7 of PROSECCO and 1/7 of soda + slice of orange. BUT hey, we speak a different dialect each and every 10 km, so the receipts may vary town to town ;)

Patricia Sears

That sounds MARVELLOUS.

Lorenzo

Hi, I'm from Brescia city and that sounds like the spritz (or better, a mix of the two cocktails), which is more common on the way to Verona and in the rest of the country.
I even tried Pirlo with tassoni's cedrata on the garda lake and yes, it was tasty as I'm sure is your version of Pirlo, but it is not the original one, which I consider perfect :)

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Credits

Adapted from Damiano Abeni

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