Bicicletta Cocktail

History of the Bicicletta Cocktail
The Bicicletta, which translates to "bicycle" in Italian, is a classic Italian aperitivo that hails from the northern regions of Italy. Its name is said to have originated from the popularity of cycling in the region, particularly during the early 20th century, when bicycles were the preferred mode of transportation for the locals. The drink was created to reflect the fresh, energizing, and lively atmosphere that came with riding a bike through the beautiful Italian countryside.
The cocktail is simple yet refreshing, made with Campari, white wine, and a splash of soda, offering a balance between bitterness and sweetness. It’s perfect for those warm evenings when you’re looking for something light but flavorful to start the evening.
Recipe: Bicicletta Cocktail
Ingredients:
1.5 oz (45 ml) Campari (a bitter Italian aperitif)
3 oz (90 ml) Dry white wine (such as a crisp Pinot Grigio or Gavi)
Splash of soda water
Ice
Orange slice (for garnish)
Method:
Prepare the glass: Fill a wine glass or highball glass with ice.
Add the Campari: Pour in the Campari over the ice.
Add the white wine: Pour in the dry white wine, balancing the bitterness of the Campari with the crispness of the wine.
Top with soda: Add a splash of soda water to lighten the drink.
Garnish and serve: Garnish with a slice of orange to bring a hint of citrus fragrance to the drink.
Appetizer Pairing: Olive Ascolane
A great appetizer to pair with the Bicicletta cocktail is Olive Ascolane, a type of stuffed and fried olive from the region of Ascoli Piceno in Italy. The savory, slightly salty flavor of the olives works beautifully with the bitterness of the Campari and the freshness of the white wine.
Olive Ascolane Recipe:
Ingredients:
12 large green olives (pitted)
100g veal (or a mixture of veal and pork)
1 small onion (finely chopped)
1 egg
1 cup breadcrumbs (preferably grissini Torinesi)
1/2 cup flour
Salt and pepper to taste
Vegetable oil for frying
Method:
Prepare the filling: In a pan, cook the finely chopped onion until soft. Add the veal (or veal-pork mixture) and cook until browned. Season with salt and pepper. Allow it to cool.
Stuff the olives: Take a small amount of the cooked filling and stuff each olive.
Coat the olives: Dredge each stuffed olive in flour, dip in beaten egg, and coat in breadcrumbs.
Fry: Heat vegetable oil in a deep pan and fry the olives until golden and crispy. Drain on paper towels.
Serve: Serve hot with the Bicicletta cocktail.
Wine Pairing: A Franciacorta sparkling wine will pair nicely with the olive appetizer, enhancing the refreshing qualities of the Bicicletta.
By Master Chef Gianluca Deiana Abis
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