{"id":955,"date":"2026-07-31T07:44:50","date_gmt":"2026-07-31T07:44:50","guid":{"rendered":"https:\/\/p-lago26.nokweb.it\/brescian-pirlo-history-fun-facts-and-how-to-make-it-in-a-can-with-perledellago\/"},"modified":"2026-09-17T10:35:33","modified_gmt":"2026-09-17T10:35:33","slug":"brescian-pirlo-history-fun-facts-and-how-to-make-it-in-a-can-with-perledellago","status":"publish","type":"post","link":"https:\/\/p-lago26.nokweb.it\/en\/brescian-pirlo-history-fun-facts-and-how-to-make-it-in-a-can-with-perledellago\/","title":{"rendered":"Brescian Pirlo: history, fun facts, and how to make it\u2026 in a can (with PERLEDELLAGO)"},"content":{"rendered":"\t\t
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A toast that \u201cfalls\u201d and wins you over<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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If you\u2019ve been to Brescia at least once, you know that aperitivo<\/strong> here has a name of its own: Pirlo<\/strong>.It\u2019s not a Spritz, it\u2019s not a Camparisoda, and it\u2019s not even some trendy cocktail dreamed up by a hipster bartender.<\/p>

It\u2019s an old, simple ritual: pour white wine into a glass and let the bitter \u201cpirlo\u201d \u2014 that is, fall in, as they say in the local dialect. Good company does the rest. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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A little history\u2026 and a few legends<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Legend has it that Pirlo was born in the years after World War II, when bars in Brescia would \u201cdirty\u201d white wine with red vermouth \u2014 they called it \u201cbianco sporco,\u201d or \u201cdirty white.\u201d Then Campari arrived, ice entered the picture, and Pirlo earned its reputation as the city\u2019s official aperitivo.Today, it is even protected as a Denominazione Comunale di Origine (De.Co.)<\/strong><\/a>, a local designation of origin \u2014 an elegant way of saying: \u201cThis is ours, so hands off!\u201d <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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The traditional recipe<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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For the purists, Pirlo is simple:<\/p>

  • Still white wine<\/li>
  • Campari bitter (or Aperol, but that might spark a heated debate around here)<\/li>
  • A splash of sparkling water<\/li>
  • A slice of orange<\/li><\/ul>

    <\/p>

    But we have a secret weapon.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    Pirlo with PERLEDELLAGO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    PERLEDELLAGO isn\u2019t just \u201cany white wine\u201d: it\u2019s wine in a can, ready to take center stage at your aperitivo.<\/p>

    The can keeps it fresh, practical, and perfect for whipping up a Pirlo anywhere: at home, on the terrace, in the park, or by the lake.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    How to make it:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    1. Fill a wine glass with ice.<\/li>
    2. Pour in half a can of well-chilled PERLEDELLAGO.<\/li>
    3. Add Campari, letting it slowly \u201cpirlo\u201d into the glass.<\/li>
    4. Top it off with a splash of sparkling water.<\/li>
    5. Garnish with a slice of orange and\u2026 cheers!<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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      Why make it this way?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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      Because a Pirlo with PERLEDELLAGO is convenient, quick, and delicious.<\/p>

      No need to uncork bottles or work out quantities: the can is already the perfect serving for an aperitivo. And let\u2019s admit it: carrying out a tray of Pirlo-filled glasses made with canned wine has a whole new kind of charm. <\/p>

      Pirlo is more than just a drink: it\u2019s a piece of Brescia\u2019s identity. Making it with PERLEDELLAGO is the perfect way to honor tradition\u2026 while adding a modern twist that brings a smile to everyone who drinks it. <\/p>

      Because, after all, that\u2019s what aperitivo is really about: a simple moment, done right.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      A toast that \u201cfalls\u201d and wins you over If you\u2019ve been to Brescia at least once, you know that aperitivo here has a name of its own: Pirlo.It\u2019s not a Spritz, it\u2019s not a Camparisoda, and it\u2019s not even some trendy cocktail dreamed up by a hipster bartender. It\u2019s an old, simple ritual: pour white […]<\/p>\n","protected":false},"author":1,"featured_media":996,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-en-us"],"acf":[],"_links":{"self":[{"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/posts\/955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/comments?post=955"}],"version-history":[{"count":1,"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/posts\/955\/revisions"}],"predecessor-version":[{"id":957,"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/posts\/955\/revisions\/957"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/media\/996"}],"wp:attachment":[{"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/media?parent=955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/categories?post=955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/p-lago26.nokweb.it\/en\/wp-json\/wp\/v2\/tags?post=955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}