One of the first things I do when I’m in the Brescia area of Lombardy, Italy is order my favorite aperitivo Bresciano, a Pirlo. First, because it’s my all time favorite before-dinner cocktail. Second, because you can’t order a Pirlo by that name anywhere but in this province of Italy, as we learned when we lived there.
First a bit of Pirlo trivia:
A Pirlo is not called a Pirlo anywhere outside of the Brescia province. It’s comparable to a Spritz in Venice.
It is not named after Andrea Pirlo, Italian soccer legend who played for Brescia. The name comes from the whirling, circular movement or “fall “of the campari or aperol when added to the base of white wine.
A Pirlo can be made with campari or aperol (I always choose aperol).
Brescians are passionate about their Pirlo. There is even a web site dedicated to the drink!
A Pirlo is a perfect, refreshing summer drink, in Northern Italy or out. Serve with some olives or patatine out on your deck or terrazza and enjoy. Cin Cin!
1/3 Prosecco or Brut (a fizzy white wine)
1/3 mineral water (very fizzy)
1/3 Bitter Campari or Aperol
lots of ice and a slice of orange
photo credit: www.ilpirlo.com (cosi’ si beve a Brescia)