A Splash of Venice in every Glass
When you think of Venice, what immediately comes to mind?
A gondolier in a striped shirt and straw hat navigating his craft through the narrow waterways as two lovers seated up front are transfixed in a warm embrace?
The excitement unfolding at the large market that sprawls out just beyond the steps of the Rialto Bridge?
The hustle and bustle of water traffic up and down the Grand Canal?
One ornate foot bridge after another, in photographic alignment, showing you the way?
The sound of accordion players and violinists serenading in perfect harmony at an open-air café in St. Mark’s Square?
The vivid, personal collages of Venice are endless. Anyone who has ever laid eyes on La Serenissima leaves with at least one indelible scene that he/she carries within for the rest of time.
And, that is the magic that is Venezia.
Just think if we could bottle up all of those images, impressions and feelings and uncork them now and then to be momentarily whisked back to the City of Canals.
Well, believe it or not, you can. Meet lo Spritz Veneziano (the Venetian Spritz), the preferred pre lunch and dinner aperitivo (cocktail) of residents around La Laguna (the lagoon) that has spread across the entire Bel Paese and beyond.
Born out of the common practice of spritzen (German for splashing) — diluting glasses of strong Italian wine with splashes of water — during the 19th century occupation of the Kingdom of Lombardy-Venetia by forces of the Austrian Empire, the Spritz Veneziano came to life shortly after World War I when two brothers from Padua pioneered a revolutionary idea of creating a spirit with a low alcohol content of 11%.
Brothers Luigi and Silvio Barbieri unveiled their fluorescent-orange colored liquor, Aperol, at the 1919 Padua Exhibition. Their stylish and versatile creation was an immediate hit and inspired the creation of a cocktail that would symbolize Venice and its storied past and its promising future — a future that would see the Spritz Veneziano become the trend-setting, signature drink of Italy.
Aperol — in the family of amari (bitters) — is an infusion of 30 herbs and roots, bitter orange and some rhubarb thrown in for good measure. With its unique color and bright, zesty flavor, Aperol — when mixed over ice with bubbly Prosecco wine, a splash of seltzer or sparking water, an orange slice and green olive — becomes a liquid, fashion-forward statement that distinctly says VENEZIA, where the anonymous traditionally — no, religiously — take their ombra (shade) — the late morning AND late afternoon aperitivo break.
Not confined to just the warmer months on the calendar, the SPREETZ, as Venetians casually pronounce it, can be seen in the hands of happy-faced skiers and snowboarders all across Italy’s winter scene, or being ordered in big-city bars and small-town cafés from Trieste to Trapani any time of the year.
The Spritz Veneziano varies in taste, ingredients and name from place to place, city to city, and region to region. Rest assured, though, you won’t come any closer to the original 1919 classic than at a bar or café in Venice.
So, how do you prep a Spritz Veneziano? Well, if you’ll step into my virtual gondola I’ll demonstrate.
Step-1: In a rocks, tumbler or wine glass, drop in the ice cubes
Step-2: Pour in the Prosecco white wine
Step-3: Add a dash of either Sparkling or Seltzer Water
Step-4: Pour in the Aperol
Step-5: Garnish with an Orange Slice and a Green Olive
_______________________________________________________________________________
Born out of one war, perfected following another. The Spritz Veneziano, the preferred cocktail of La Serenissima, the signature drink of Italy, and the envy of the rest of the world.
Just one sip of a SPREETZ and you’ll feel like you’re back in Venice, seated at a small outdoor café, idly watching the gondolas glide by.
Drink responsibly.
CIN CIN!
©The Palladian Traveler
_____________________________________________________________________________________________________
Wonderful descriptions…I enjoyed my tour of Italy.
Nola-G — Thanks for stopping by. Don’t be a stranger
Oh my..I need to be spritz ! That looks delicious and how I envy your visit to Venice.
Emily — With Venice less than a 20-min train ride, I’d be remiss if I didn’t get down their often. Thanks for stopping by. So, when are you going to start having at least one daily “ombra?” CIN CIN!
When I think of Venice, what comes to mind? Curving alleyways where we got lost but didn’t care……
Cindy — You’re not alone. Seems I get lost, or turned around, whenever I roam those calle of Venice. The nice thing, I end up seeing something brand new, for the first time. Thanks for your comment. CIN CIN!
I may have developed webbed feet and come rushing to her whenever the siren calls but the thing that seems to forever disenfranchise me is my inability to (remember to) take a morning ombra and my perverse adherence to a simple prosecco and a couple of stuffed olives in the early evening! But of course, you’re right, Tom – it’s that splash of lurid orangey red illuminating the gloom of dives and mirror-backed society bars alike that distinguishes aperitivo time in Venice.
It’s a wonderful “habit” to have, although I rarely take two ombre a day. Thanks for dropping by. CIN CIN!
Pingback: A Splash of Venice in every Glass | Italia Mia | Scoop.it
Thanks for scooping my blog post. Much appreciated.
Pingback: A Splash of Venice in every Glass | Good Things From Italy - Le Cose Buone d'Italia | Scoop.it
Thanks for sharing my cocktail with your readership.
Pingback: A Splash of Venice in every Glass « goodthingsfromitaly
Thanks for re-blogging my cocktail!
Brought back lovely memories of Venice, Tom. Though I never heard of Aperol – I thought of the Harry’s Bar Bellini as the quintessential Venetian tipple? I guess that’s just for the tourists with more money than sense?! I fear the lovely bar walled with old Murano mirrors in the Gritti Palace has gone during its recent restoration.
Yea, the Bellini is a more modern-day aperitif, while the Spritz Veneziano is more traditional. Those couple of shots of the drink at the end were of the Veneziano that I prepped this afternoon — and drank — for the blog piece. Next time you’re at the liquor store, pick up a bottle of Aperol and give it a try. There are all kinds of cocktails that come from Aperol, so you won’t tire. Upcoming, I’ll be introducing the public to the Hugo (Ugo here). Ever heard of it?
Amendment to the above – the lovely glass in the Longhi Bar in the Gritti Place appears intact! Treat yourself to an ombre in there next trip to the watery place, Tom!
Thanks for the tip. I’ll have to do that on one of my upcoming visits. I’ll be there, Venice, on Saturday night for a b’day party. I plan to “land” early and get a photo shoot in before the big fish-only dinner. Can’t wait.
Oh, please update me if you manage to pop into the Gritti! Had a fabulous week shooting fashion in Venice in 1990. We were hosted by Ciga Hotels, so we pretty much had the run of the Gritti, the Danieli and I think it was the Hotel des Bains out on the Lido (where some of Death in Venice was filmed?Or Dirk Bogarde stayed?) Or was it The Excelsior? Not sure I’d like Aperol, though, as I’m not keen on bitters or orange. I’d like the prosecco part….
I’ll check out the Gritti and the others, on my own dime, when next I’m there. About Aperol: nothing ventured, nothing gained. You owe yourself at least a “try on.” Who knows, you just might become a convert.