Pirlo: the traditional Brescian aperitif

What’s better than meeting up with friends in a bar and enjoying a delicious Pirlo, the Brescian aperitif par excellence? Truly the ideal start to a night out in the city: tasty finger food and an exclusively local cocktail to lift the spirits.

Pirlo, the ‘coolest’ aperitif

Pirlo, the “coolest aperitif there is,” according to the New York Times’ description of our signature cocktail, now included on the De.Co. list of traditional Brescian food products.

This is a source of pride for all local pirlo fans, ardent supporters of the original recipe which considers Pirlo not simply a variation of the Spritz, but a cocktail with its own personality.

Fresh, delicate, the perfect accompaniment to a bit of well-deserved fun after a day at work, let’s find out how to make a real Brescian Pirlo and how it differs from the Venetian Spritz.

The perfect Brescian Pirlo

The modern Pirlo recipe includes 1/3 white wine, 1/3 Campari, 1/3 sparkling water, and a slice of orange. Common variations include Aperol instead of Campari and the addition of ice. Our Venetian cousin, the Spritz, is made with prosecco or sparkling white wine instead of still wine, and bitter instead of Campari.

Initially, Pirlo didn’t contain any water or orange slices, and the proportions varied up to 2/3 wine and 1/3 Campari. According to tradition, Pirlo should be mixed in pitchers and served chilled after resting in the fridge, without ice. However, today bartenders typically prepare it to order.

When it comes to serving, Pirlo calls for balloon glasses with a long stem, though many bartenders prefer a vintage-style mug with a handle.

What if you are asked to choose between Pirlo and Pirlone? Pirlone is simply a larger Pirlo. You choose, depending on how thirsty you are… and how long your evening with friends will last.