The Venetian Spritz Food

THE VENETIAN SPRITZ

The Venetian Spritz image

This drink is sweet, bitter, citrusy and sparkling - even slightly salty - but with minimal punch. It is a graceful way to begin an evening, and a thing of perfection on a sultry afternoon. The spritz can be made several ways, but the best and most common is simply a glass of prosecco with two or three ice cubes and a dash of sparkling water, topped with Aperol, a twist of lemon or slice of orange and - importantly and strangely - one green olive. The drink also can be made with white wine and sparkling water, and Campari or Cynar turn up in some varieties, but the spritz a l'Aperol is the benchmark, and handily trumps the others.

Provided by Toby Cecchini

Time 2m

Number Of Ingredients 6

Ingredients

4 ounces prosecco
Sparkling water
1 1/2 to 2 ounces Aperol
Orange
Lemon
1 green olive

Steps:

In a rocks glass over three or four ice cubes, pour the prosecco, a dash of sparkling water and the Aperol, being sure to follow that order lest the Aperol sink to the bottom without mixing. Garnish with a slice of orange, a twist of lemon (or both) and an olive.

VENETIAN SPRITZ

Venetian Spritz image

In its glory days, Venice sent out its fearsome fleet to conquer international trade. Today, a gentler envoy has conquered international cocktail menus: the spritz. The fizzy aperitif is made with a choice of Aperol, Campari or Cynar along with white wine and sparkling mineral water.

Provided by Elisabetta Povoledo

Categories cocktails

Yield 1 drink

Number Of Ingredients 4

Ingredients

3 ounces prosecco
1 1/2 ounces Aperol or other bitter aperitif
1 1/2 ounces soda water
Green olive, for garnish

Steps:

Gently stir all liquid ingredients over ice in a tumbler and add olive.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Protein 0 grams, Sodium 15 milligrams, Sugar 1 gram

VENETIAN WINE SPRITZER

Venetian Wine Spritzer image

Provided by Michael Chiarello : Food Network

Categories beverage

Time 4m

Yield 2 servings

Number Of Ingredients 3

Ingredients

4 ounces chilled white wine
4 ounces carbonated flavored water, chilled
Fruit garnish, your choice

Steps:

Serve in a wine glass with fruit of the flavored water as garnish.

SPRITZ VENEZIANO RECIPES & HISTORY - THE RITUAL OF APERITIVO IN VENICE

SPRITZ VENEZIANO RECIPES & HISTORY - the ritual of Aperitivo in Venice image

The Spritz Veneziano is the last and the most worldwide famous version of the symbol of the Venetian nightlife: the Spritz! Spritz in Venice is more than a drink: it's a symbol of conviviality and sharing. The best way to enjoy the Spritz is by inviting your friends and preparing the famous Cicchetti, typical Venetian small plates and appetizers! Here the history and the recipes of Spritz Veneziano!

Provided by Filippo Trapella

Categories Cocktails

Time 3m

Number Of Ingredients 6

Ingredients

6 oz Italian Prosecco DOP or DOCG
4 oz Aperol
1 splash soda water
1/2 slice orange
2 to 4 ice cubes
1 green olive (optional)

Steps:

pour the ice and the orange slice in a glass
add the Prosecco
add the Aperol
optionally garnish with 1 green olive
Stir and serve (never shake)

Nutrition Facts : Calories 427 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 56 grams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

VENETIAN SPRITZ

Venetian Spritz image

This is an aperitif served in Venice, very sour and very refreshing. It can be garnished either with an orange slice or and olive, my perference is an orange slice. The liquer traditionally used is Aperol, but Recipezaar would not recognise this.

Provided by Ferng

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

40 ml rhubarb liqueur
80 ml prosecco
1 dash sparkling water
1 slice orange

Steps:

Start by pouring the Aperol into a champagne flute.
Next add the prosecco.
Top with sparkling water or soda water and garnish with a half slice of orange.
Stir very gently so as not to dissipate the bubbles.

Nutrition Facts : Calories 66, Sodium 4, Carbohydrate 2.1, Sugar 0.8, Protein 0.1

VENETIAN SPRITZ

Venetian Spritz image

Try serving an aperitif-style cocktail when guests arrive for a holiday feast. Meant to stimulate the appetite, they're perfect right before a big meal. This sparkling drink (pictured right) is like a grownup Shirley Temple-bursting with sweet-tart cherries and warming spices.

Provided by Greg Lofts

Categories Food & Cooking Drink Recipes Cocktail Recipes

Time 5m

Yield Serves 1

Number Of Ingredients 5

Ingredients

Ice
2 ounces Cerasum Cherry Aperitivo
4 ounces prosecco, chilled
2 ounces club soda, chilled
Grapefruit wheel and pitted olive, for serving

Steps:

Fill a wine glass halfway with ice. Pour over aperitivo; top with prosecco and club soda. Stir once and garnish with grapefruit and skewered olive. Serve immediately.

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Venetian Cheese and Salami. When we talk about locally produced cheese and salami, they are not made in the city of Venice, but rather in the nearby towns of the region of Veneto.
Cicchetti (Small Bites) As the guide at our food tour of Venice explained, “cicchetti are like Spanish tapas, but, please, in Venice, never say tapas!”
Baccalà Mantecato (Dried and Creamed Stockfish) Remember how we talked about the proximity of the lagoon and Adriatic Sea being major influences on the local cuisine?
Sarde in Saor (Fried and Marinated Sardines) Now, sarde in saor is a Venetian dish prepared with sardines caught right in the lagoon. Sardines are dusted with flour and fried; then layered with onions, sultanas, and pine nuts — yet another reminder of the importance of Venice as a trading center back in the day.
Polpetta (Meat Ball) Polpetta, a deep-fried meat ball, is another popular Venetian cicchetti. As it often happens, the recipe was developed back in the day out of necessity, in this case, to stretch meat supplies and use up leftovers.
Tramezzino (Sandwich) Tramezzino is a triangular sandwich enjoyed best as a snack while walking around Venice, for lunch, or as something to go with your aperetivo in the late afternoon.
Polenta e Schie (Polenta with Shrimps) As I mentioned before, you’ll see polenta served in all different shapes and sizes in Venice: it can be yellow or white; cooked as a porridge or as a cake; served as a side or as a base for cicchetti.
Risotto de Gò (Risotto with Goby Fish) Rice being a staple in Veneto region, risotto should be on the top of your list of what to eat in Venice. Probably the most popular local variety is risotto de gò.
Risi e Bisi (Rice with Peas) Since we are on the topic of rice, here’s another specialty you should try — risi e bisi — a simple dish that is somewhere in between a soup and a risotto.
Bigoli in Salsa (Pasta in Anchovies Sauce) If you are getting tired of polenta and rice, I have good news for you: there’s one pasta dish typical for Venice — bigoli in salsa.

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Bacaro. The bacaro is the typical Venetian tavern, where, in addition to some excellent lagoon cuisine, you can also score some ombre and cicchetti – glasses of wine and small snacks to accompany them.
Ombra. The ombra is a half-glass of wine that taverns serve during the aperitivo (and beyond). The origin of this term is uncertain but probably refers to the shade under bell towers, which the Venetians sought in the summer, and where they sat down to enjoy a glass of wine.
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Spritz. The spritz is the Venetian cocktail par excellence. The name derives from the contraction of the German verb spritzen, ‘to splash’, that Austrian troops used when they wanted to water down the wines of the Veneto, which were stronger than what they were accustomed to.

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A Spritz (Austrian German: Spritzer, "splash" / "sparkling") is an Italian wine-based cocktail, commonly served as an aperitif in Northeast Italy. It consists of prosecco, digestive bitters and soda water. The original Spritz Veneziano is made with Select, which is a traditional spirit born in Venice in 1920; "Spritz al Campari" and "Aperol Spritz" are popular ver…
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