CampariSoda Aperitivo - 5 x 10 cl. pack

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The Camparisoda recipe is still a secret. It is an infusion that combines alcohol and water,... more
Product information "CampariSoda Aperitivo - 5 x 10 cl. pack"

The Camparisoda recipe is still a secret. It is an infusion that combines alcohol and water, aromatic herbs, plants and fruit: this is the rather vague list of ingredients, as made known by the company. To enjoy it bitter or soda, straight or with ice, with orange or lemon, Orange or Americano, Negroni or Sbagliato, with prosecco, white wine, Martini or Gin... the combinations are endless. Gaspare Campari, the visionary founder of the brand that bears his name, by inventing the aperitif not only launched a product, but innovated the lifestyle of Italians. The legendary single-dose bottle line designed by Fortunato Depero sealed the avant-garde pact between the company and the world of art and design. A success that can now be followed in the spectacular Galleria Campari in Milan.

Bright red in colour, with an intense aroma and bitterish flavour, Camparisoda is an extremely versatile aperitif and the perfect base for some of the world's most famous cocktails.

"CampariSoda Aperitivo - 5 x 10 cl. pack"

Campari

Gruppo Campari traces its beginnings back to 1860, with the birth of its flagship brand and signature, red aperitif beverage- Campari.[3] Born in 1828, Gaspare Campari, the inventor of the recipe, was the 10th child of a simple farmer. At 14 he started working as a waiter and started developing a strong interest in people's drinking habits, coming to create the product that would take his name.

Deciding to open his own bar, it became so successful that he opened another in the heart of Milan, making his own cordials, cream liqueurs and bitters in the basement

A few years later, in 1840, Campari began his experimentation with bitter aperitifs using a variety of different herbs, spices, and other ingredients. He sold these different drinks across Italy. Finally, in 1860 after two decades of experimentation, he was living and working in Novara, Italy and settled on the recipe that would become the Campari that we know and drink toda

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