TABLE OF CONTENTS
Best Metropolitan City of Venice Beverage Types
MAIN INGREDIENTS
The coral-hued Spritz Veneziano (also known as Aperol Spritz) is one of the most popular aperitif cocktails in Italy. It is made with a combination of prosecco (3 parts), Aperol (2 parts), and a splash of soda water. The drink is traditionally garnished with an orange slice and served in a wine glass with a few ice cubes.
The history of Aperol Spritz dates all the way back to the Napoleonic wars of 1805, when the Austrians took local Italian wine and added a spritz (lit. splash) of water into it. Later on, water was replaced by soda water, and wine was replaced with a combination of prosecco and Aperol.
MAIN INGREDIENTS
Bellini is a classic Italian cocktail made with a combination of Prosecco and white peach nectar or white peach purée. Peach purée or nectar is first poured into a chilled flute glass, and it is then topped with Prosecco before being gently stirred and served.
Outside of Italy, Bellini is often made with champagne, but any sparkling wine will do. The cocktail was invented by a bartender named Giuseppe Cipriani in the 1930s or 1940s at Harry’s Bar in Venice, and it was named after the famous Italian painter Giovanni Bellini.
Select is an aromatic Venetian liqueur often enjoyed as an aperitif and used in Venetian Spritz. The recipe is based on more than thirty different botanicals, including rhubarb and juniper berries. The resulting ruby-red liqueur has citrusy and herbal aromas.
On the palate, it has a complex, bittersweet flavor dominated by earthy, tropical, and citrus notes. The finish is long and fresh. Select was created in 1920 by the Pilla brothers, who owned a distillery in the Castello neighborhood. The drink can be enjoyed on the rocks, mixed with soda or mineral water, or added to cocktails.
Lison is an Italian appellation designated for the production of white wines from Friulano (also known as Tocai Friulano or Tai) variety. It is the only DOCG appellation in Italy that expands through several regions—Veneto and Friuli-Venezia Giulia—though the main production areas are located in Venice.
These wines are typically straw yellow with fruity and floral aromas reminiscent of white fruit, linden, and chamomile, while sometimes it may also have a subtle almond aftertaste. Lison wines pair well with a variety of dishes, and they work exceptionally well with seafood, poultry, or pasta dishes.
MAIN INGREDIENTS
Puccini is a straightforward Italian cocktail that combines tangerine juice and sparkling wine (typically Prosecco is used). To make the cocktail, fresh tangerine juice is poured directly into the glass and is then topped with sparkling wine.
Before making the cocktail, both drinks should be chilled. Puccini is traditionally served in a flute glass, and it usually comes without garnishes. Allegedly, it was created at Harry's Bar in Venice. Though this theory remains largely unconfirmed, it is popular in Venice.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.