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Pirlo
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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
Preparation
- 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.
Private Notes
Cooking Notes
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 ;)
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 :)
Do you use dry or the semi-sweet frizzantino?
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 ;)
That sounds MARVELLOUS.
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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