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Pirlo Cocktail

Pirlo Cocktail
Making a Pirlo Cocktail

Pirlo Cocktail

By Master Chef Gianluca Deiana Abis


History of the Pirlo Cocktail

The Pirlo is a traditional aperitivo cocktail from Brescia, in the Lombardy region of northern Italy. It is often considered the "Brescian Spritz", a predecessor to the Venetian Aperol Spritz but with a unique identity of its own.

The name Pirlo comes from the Brescian dialect, referring to the way the heavier red bitter liqueur "falls" into the white wine, creating a beautiful swirl. This drink has been enjoyed for decades as a pre-dinner ritual in Brescia’s lively piazzas and cafés, usually served in a large wine glass rather than a tumbler.

Unlike the Aperol Spritz, the Pirlo is made with still white wine instead of Prosecco, giving it a lighter and more delicate fizz. It's the perfect aperitivo to enjoy before a meal, as it stimulates the appetite without being overly sweet.


Recipe for the Pirlo Cocktail


Ingredients:

  • 90 ml (3 oz) Still White Wine (Lugana DOC recommended)

  • 30 ml (1 oz) Campari or Aperol (Campari for a more bitter profile, Aperol for a milder taste)

  • Splash of Sparkling Water or Soda

  • Ice cubes

  • Orange slice for garnish


Instructions:

  1. Fill a large wine glass with ice.

  2. Pour in the white wine.

  3. Gently add the Campari or Aperol, letting it "pirlo" (swirl) through the wine.

  4. Top with a splash of sparkling water to enhance the effervescence.

  5. Garnish with an orange slice.

  6. Serve immediately and enjoy while chilled.


Perfect Aperitivo Pairing: Polenta e Gorgonzola

The Pirlo’s light bitterness pairs wonderfully with creamy, strong cheeses like Gorgonzola, especially when served with traditional grilled polenta slices.


Ingredients for the Pairing:

  • 150g Gorgonzola Dolce (soft, creamy version)

  • 200g Polenta (cooked and cut into slices)

  • 1 tbsp Extra Virgin Olive Oil

  • Fresh rosemary, for garnish


Instructions:

  1. Grill the polenta slices in a pan with a little olive oil until golden brown on both sides.

  2. Top each polenta slice with a spoonful of Gorgonzola.

  3. Garnish with fresh rosemary for a fragrant touch.

  4. Serve warm alongside the Pirlo cocktail.

This pairing balances the bitter-sweet notes of the Pirlo with the rich, creamy Gorgonzola and the rustic texture of polenta, creating a classic northern Italian aperitivo experience.


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