The spritz. Or the ‘Aperitivo‘ as we call it in northeast Italy. It became famous all over the world in the last decade, but in veneto it has at least two centuries.
Let’s talk about a little bit of history first. During the Habsburg domination we started to be flooded by austrian soldiers. They loved our wine but were not really used to the alcohol content in it so they decided to water down the wine not to get too much drunk. It quickly become popular to ‘spritzen’ (german word to water down) water in wine, and that’s the reason for the name.
While in the past it was strictly composed of sparkling white wine and water, now the recipe changed thanks to Campari that, to publicize its aperitif, introduced Aperol in the recipe, with such great results that it spreaded all over the world.
It’s not hard to make a spritz and, although the original recipe includes Aperol, you can switch it with Campari (more bitter) or Cinar (an amaro made with artichoke). Some people switch it even with China but i never tried that one.
There’s not a real recipe so I’m gonna give you the one i use with my friends.
Recipe for modern spritz:
- 40-50% Prosecco di Valdobbiadene
- 40% Aperol
- 20-10% Sparkling water
In Padua, we usually add a slice of orange.
In Venice, they mostly use one olive. (i love it with an olive).
In some other parts of veneto, they use both.
What you choose, it’s up to you. You can also change proprtions if it feels too alchoholic by adding more water, but try to keep its red color as much as possible.
If you feel it’s not alcoholic enough, just switch the water percent with prosecco.
Serve with some salted biscuit or tramezzini (talking about Tramezzini soon!) and.. you’re done! Let us know what you think. Goldilock loved it!