Spritz the venetian aperitif

The 'Spritz' is a typical Venetian cocktail made with a good portion of white wine, a strong dose of Aperol or Bitter, slightly diluted with a little part of water, preferably a spray soda, if you also added small olive put in vials in toothpicks and an orange slice against the edge of the cup, it becomes a feast for the eyes and the throat.

It is thought that the name derives from the German spritzen, to spray, because during the Austrian occupation the soldiers were not accustomed to Italian wine, strong and decisive, and they preferred to extend it with a little water, better the sparkling soda water.

The Spritz, as we drink it today, was born in the early 1900s, after the presentation at the Padua fair of Aperol, in 1919, with which the first aperitifs were prepared.

The classic recipe calls for 1/3 of wine, 1/3 of bitterness and then 1/3 of sparkling water. If each region has its own base wine, (the white of the Grave for Friuli, the Prosecco for the Veneto, the Franciacorta in Lombardy) the composition is not very distinct from the classic recipe.
The choice of a bitter rather than the other, Aperol, Bitter, Cinar, depends on personal tastes, respectively, sweeter in the first case, decidedly more masculine in the second.
The choice of a bitter rather than the other depends on personal taste, respectively, more sweet in the first case, decidedly more male in the second.
The Venetians, great travelers, they brought with them the desire to drink it Spritz even when they are away from home . In this way all the resorts affected by the Venetians, are rarely to serve a great spritz, to just name it.
Recently, the bitter manufacturers suited to prepare our favorite drink is indulged to produce detailed advertising campaigns on spritz, so much so that it has become a national fashion drink in the company, before descending into the ballroom.