A Venice Icon: everything you need to know about Spritz
The hot season is here and I wanted to grab the opportunity of talking again about the famous Spritz. We’ve alread talked about it a couple of times as the number 1 thing to eat or drink in Venice and as the best thing to do in Venice – a bacaro tour, but today we’re going to talk about it a little more in detail.
First of all, its origins. As you may already know, the origins of Spritz aren’t completely clear, the most probable “legend” says that Austro-Hungarian soldiers in Venice in the 18th century used to add (in german “spritzen“) sparkling water to the North Italy wines that were too strong for their refined Hasburg palate. From there, Spritz finally acquired its classic red colour, probably as a sign of disproval towards austrians after the second half of the first world war.
For decades, Spritz was only famous in the Veneto region, but recently, thanks to a very efficient marketing campaign, it became famous firstly in all Italy and the in some places of the rest of the world.
What it is, exactly?
Spritz is an aperitif drink, best to be drank before dinner, and it’s made with
- 3 parts Prosecco
- 2 parts of its red ingredient (see below)
- 1 splash of soda or sparkling water
to be served on the rocks, with a slice of lemon and an olive.
Its red ingredient is variable and depends on your taste. The most popular option is Aperol but I strongly recommend you to try also the other choices you have:
- Campari, the second most popular option is much stronger and bitter than Aperol
- Select, only found in Venice is halfway between sweet Aperol and bitter Campari, my favourite.
- Cynar, for real men, made with artichokes
- Martini bitter, not very famous, but still excellent
Remember that hen you order it, you’ll have to specify with which red ingredient you want it.
Below a video recipe of spritz (in italian, but very easy to follow)