The coral-hued Spritz Veneziano (also known as Aperol Spritz) is one of the most popular aperitif cocktails in Italy. It is made with a combination of prosecco (3 parts), Aperol (2 parts), and a splash of soda water. The drink is traditionally garnished with an orange slice and served in a wine glass with a few ice cubes.
The history of Aperol Spritz dates all the way back to the Napoleonic wars of 1805, when the Austrians took local Italian wine and added a spritz (lit. splash) of water into it. Later on, water was replaced by soda water, and wine was replaced with a combination of prosecco and Aperol.
The popularity of Aperol Spritz reached its peak in the 2000s, and nowadays it is one of the ideal choices for a light summer drink.
Spritz Veneziano Recipe
This recipe is adapted from the website of the International Bartneders Association.
INGREDIENTS for 1 serving
6 cl (60 ml) (2 oz) Prosecco
4 cl (40 ml) (1 1/3 oz) Aperol
a splash of soda water
half an orange slice, for garnish
Add the prosecco and the Aperol to an old-fashioned glass, fill with ice, then add a splash of soda water (approx. 25 ml).
Stir briefly, garnish with half of an orange slice, and serve.
Tramezzino is a popular Italian triangular sandwich made with chewy, crustless white bread and various fillings such as mayonnaise, tuna, prosciutto, and cheese. It is incredibly popular, especially in Venice, where it is consumed as an appetizer or a light snack.