If you’re in Brescia and you’d like a cocktail, be careful not to ask for a spritz. If you want to enjoy a typical local drink, you have to order a pirlo instead. Those who are familiar with Italy and its language might know that the name is similar to an adjective that’s not very polite (meaning idiot). They might also know that it’s the last name of the famous Brescia-born soccer player Andrea Pirlo, who has played on great teams like AC Milan, Juventus and Inter. Of course, the drink pirlo has nothing to do with either. Rather, it has its origins in the Brescian dialect. In fact, the term “pirlo” comes from the verb “pirlare,” which in dialect means to fall or to turn over. In this case it’s the Campari (or Aperol) falling sweetly into the white wine, although according to tradition a local bitter similar to Vermouth was used in the past, which was added to white wine that was often not the best quality, turning it into a more pleasant drink.
Pirlo vs. Spritz
The difference is not immediate, as the two cocktails are very similar, like when you can’t figure out how very close relatives are related. The dispute between Brescia and Venice over who invented it first is a bit like asking: “What came first, the chicken or the egg?” Fortunately the international classification of cocktails, IBA, came to our rescue by ending the discussion once and for all and declaring the Pirlo the father of the Venetian spritz, with the only difference being the use of wine: in the Brescia version we use still wine and in the Veneto region, prosecco. In 2017 it was even declared drink of the year by the New York Times and the unknown pirlo from Brescia managed to become famous in the Big Apple, almost more so than in Italy. This time I won’t specify certain bars, as I want you to experience and enjoy Brescia as you please: every bar is a good one for drinking a pirlo and snacking on some chips and crackers (although some bars offer rich aperitivo buffets that can even be considered dinner). It would be very hard to be disappointed by the barman or how it’s made, because the cocktail is truly very simple. But if you really want some suggestions, just make sure to stop by the Carmine district, which has recently been transformed from a disreputable area to a chic neighborhood and is a popular area for Brescia’s nightlife, where you can spend epic evenings with friends hopping from one place to another. I suggest some chitchat and a pirlo, or a pirlo and some chitchat, staying up late and enjoying the city.
Brescia pirlo recipe
Ingredients:
1 part Campari
2 or 3 of still white wine
sparkling mineral water
1 lemon or orange rind
Method:
In a glass (balloon or tulip) pour one part Campari (for those who prefer a lighter drink Aperol is allowed too, although the classic recipe calls for Campari) and two or three parts of still white wine, usually Lugana, typical of Lake Garda, more specifically in the area between Lombardy and Veneto between the towns of Desenzano and Peschiera. Add a dash of sparkling or soda water, a lemon or orange peel and enjoy.