There is no Italy without an aperitivo and no aperitivo without Spritz. That’s why Jacopo reveals in this video recipes for the the three versions that the Bel Paese enjoys most.
If we said “aperitivo italiano”, what would you think of? We immediately think of one thing: the Spritz! In this video, there are three spritz, and Jacopo Fanciulli, one of the authors of the book “Jumbo Shrimp Guide to Italian Wine” prepares them for us, live. Next to him is Margherita, social media manager and expert taster of Prosecco and Aperol!
The first is an historic recipe, in Italian bars it is also called “Spritz Bianco” or “white Spritz”. The others are so famous they are often enjoyed abroad; the classic orange bubbles of Spritz Aperol, Spritz Campari. Finally we have the more daring Spritz Cynar and Spritz Select.
From what Margherita says (and we trust the expert, don’t we?) Jacopo’s aperitifs gradually improving from first very good all the way to hella tasty! But what is hidden behind each of these delicious Spritz?
For those who say “maybe I can do it too?”, here are the original recipes.
*Attention, the ingredients must follow exactly this order*
SPRITZ RECIPES
Historical Spritz
– Italian white still wine
– A splash of soda
– A slice of lemon and some ice cubes (optional)
Other Spritz:
– A glass full of ice (no skimping!)
– 2 parts of Aperol/Campari/Select/Cynar
– 3 parts of Prosecco
– A splash of soda water
– A slice of orange (lemon for Cynar)
Stir well
Did you like this episode of #HOWTO? Well, if your answer is yes, know that if we reach 50 subscribers to our new channel, Jacopo will down a glass of home-made Spritz while balancing on a skateboard. All you have to do is subscribe to the channel!