6 cl of white wine
a splash of soda
3 cl of bitter
The Pirlo is the classic aperitivo drunk in Brescia wine bars and pubs. The recipe is straightforward: still white wine, Campari as bitter (or Aperol, but for many this, it’s pure heresy!), and soda. The whole thing is then garnished with orange slices.
Fresh, intriguing, strengthened by the bitter caress of Campari: it’s the aperitif par excellence with an outstanding balance between sweetness and bitterness.
Who invented the Pirlo drink?
It looks like the Venetian Spritz made with prosecco wine. We could say they are cousins, but let’s keep calling it Pirlo. It’s part of our tradition, and it comes from the habit of drinking vermouth and bitters as an aperitif with sparkling water.
Pirlo’s cocktail ingredients
- 6 cl of white wine
- a splash of soda
- 3 cl of Campari bitter
- orange slices
How to make the real Pirlo cocktail
Fill a large goblet with ice, then pour some white wine.
Add a splash of Campari and finish filling with soda.
Cut a few slices of orange as garnishing.
If you want to prepare the white Pirlo, use good dry vermouth and a dash of Bianco Sarti instead of Campari.
Pirlo food pairings
It’s excellent when served with tuna sandwiches, rolls with sausage and bacon, shrimp skewers with paprika, sweet and sour seitan, chicken tikka masala, Chicken Cacciatore, Vitello Tonnato, truffle risotto, pasta alla carbonara, paella mixta.