Alright, so those of you who know me well know that I like Aperol and Campari. They are aperitivi that are red in color and bitter, meant to be served before dinner during Happy Hour. Since I heard about them before coming to Italy, I’ve been trying to get people to try them . . . with no luck. They definitely are acquired tastes in America.
But here in Padova, EVERYONE drinks them in a drink called Spritz. Spritz is an aperitif consisting of Prosecco, club soda, and either Aperol or Campari–but usually Aperol– and sometimes an orange slice. It is, quite possibly, the best drink in the world, and it was invented right here in Padova. You can’t walk two feet in the afternoon without bumping into someone with a Spritz.
If you want to feel more Italian, I highly recommend giving it a try. By themselves, Aperol and Campari might not be your cups of tea, but in this recipe, they really shine. It’s the perfect refreshment, and given its low alcohol content, it’s a perfect before dinner drink.
I’ll follow up with a post on digestivi (after dinner drinks) soon.