Jump to Recipe
Pirlo bresciano is a spritz-style aperitivo from Brescia, built from dry white wine, Campari, and a short splash of soda water poured over ice. It’s drier and less syrupy than the Aperol spritz most people know, because the wine does more of the work than the liqueur.
The drink started as a working man’s aperitivo at bar counters in Brescia’s old town, poured fast and cheap before lunch or dinner. Locals still argue about the garnish – some insist on a green olive, others go for a twist of orange peel. I do both when I have olives on hand.
What makes this drink work is the ratio, not any fancy technique. Too much soda and it goes flat and watery; too little and the Campari bitterness takes over the glass.
Use a wine you’d actually drink on its own. A cheap, flabby white with no acidity will make the whole glass taste dull, even with good Campari.
Why You’ll Love This Recipe
- Comes together in under 5 minutes with 3 main ingredients
- Drier and lighter than a classic Aperol spritz
- Easy to batch-mix the wine and Campari for a party
- Needs no cooking, blending, or special bar tools
Ingredient Notes
- Dry white wine: Use a crisp, unoaked Italian white like Lugana or Trebbiano. A soft or oaky wine flattens the drink.
- Campari: This gives the Pirlo its bitter backbone. Aperol works as a swap but tastes sweeter and less sharp, so use a slightly smaller pour.
- Soda water: Plain, unflavored, and cold. Add it last so the fizz doesn’t die before you serve.
- Green olive: The traditional Brescia garnish. Skip it and use an orange slice if that’s what you have.
- Ice cubes: Fill the glass properly, not just a few cubes. A half-melted drink loses its structure fast.
Pirlo Bresciano: Brescia’s White Wine Campari Spritz
Ingredients
Method
- Chill the wine, Campari, and soda water in the fridge for at least an hour before mixing.
- Fill a 10 oz / 300 ml wine glass or short tumbler completely with ice cubes.
- Pour the Campari over the ice.
- Add the dry white wine and stir once with a bar spoon to combine.
- Top with the soda water last, pouring gently so it doesn't lose its fizz.
- Give the drink one light stir, just enough to blend the layers without flattening the soda.
- Garnish with a green olive, an orange slice, or both, and serve right away.
Notes
- Use a wine you'd drink on its own, not cooking-grade white.
- Add soda water last, right before serving, to keep the fizz.
- Batch the wine and Campari ahead, but never the soda water.
- Serve in a short wine glass, not a tall highball.
Tips for Success
- Chill the wine, Campari, and soda water in the fridge before mixing so the ice doesn’t melt too fast.
- Pour the Campari before the wine so you can see and adjust the color balance as you go.
- Add soda water last and stir once, gently, to keep the fizz alive.
- Use a wine glass or short tumbler, not a tall highball, to keep the ratio concentrated.
- Taste before adding the final splash of soda and adjust if you want it drier or more bitter.
Variations
- Swap Campari for Aperol for a sweeter, lower-proof version closer to a standard spritz.
- Use Prosecco instead of soda water for a stronger, fizzier drink with more sweetness.
- Add a dash of Cynar alongside the Campari for a deeper, herbal bitterness some Brescia bars use.
Storage and Reheating
Pirlo bresciano is best mixed and served right away since the soda water loses its fizz within minutes of stirring.
For a party, pre-batch the wine and Campari together in a pitcher and keep it in the fridge for up to 2 days. Add the soda water and ice only when you pour each glass.
Don’t build the full drink ahead of time. Once soda water goes in, it’s a one-glass, drink-now situation.
Serving Suggestions
Serve Pirlo bresciano the way Brescia bars do, alongside small savory bites rather than sweets. Green olives, salted almonds, or a plate of local salami and cheese all work.
Crostini with lardo or a soft spreadable cheese make a good match for the bitterness of the Campari. Casoncelli or other stuffed pasta bites, if you’re serving a proper aperitivo spread, round it out.
Pour it in a short wine glass or rocks glass, not a flute. Keep a small bowl of extra olives on the table for refills.
FAQ
What’s the difference between a Pirlo bresciano and an Aperol spritz?
The Pirlo uses Campari instead of Aperol and leans on more wine relative to soda, so it comes out drier and more bitter. A classic Italian spritz like Aperol’s version is sweeter, lighter in alcohol, and usually built with Prosecco instead of still white wine. The Pirlo is also traditionally garnished with an olive, not an orange slice.
Can I use Aperol instead of Campari in a Pirlo bresciano?
Yes, Aperol works as a swap, though the drink turns sweeter and loses some of the sharp bitterness Campari gives it. Cut the Aperol pour slightly since it’s lower proof and sweeter than Campari. It’s a fair substitute if bitter liqueurs aren’t your thing.
Why does my Pirlo bresciano taste flat or watery?
This usually means the ice melted before you served it or the soda water sat out too long and lost its fizz. Chill every ingredient ahead of time and add the soda water last, right before serving. A glass packed properly with ice also slows the melt.
Can I premix a batch of Pirlo bresciano for a party?
You can premix the wine and Campari together and refrigerate that base for up to 2 days. Don’t add the soda water until you pour each glass, since it goes flat fast once mixed. Add fresh ice and soda per glass as guests arrive.
What food goes well with Pirlo bresciano?
Salty, savory bites work best: green olives, salami, crostini with lardo, or a hard cheese board. The Campari’s bitterness cuts through fat and salt, which is why it’s served as a before-dinner drink in Brescia rather than with dessert.
Is Pirlo bresciano gluten-free?
Yes, a standard Pirlo bresciano made with dry white wine, Campari, and soda water is gluten-free. None of the three base ingredients contain gluten, though it’s worth checking labels if you’re dealing with a severe allergy and an unfamiliar brand.