Italian Cuisine

A floral, incredibly refreshing Alpine alternative to the Aperol Spritz. Made with elderflower syrup, Prosecco, fresh mint, and lime.

A beautifully simple, two-ingredient aperitivo named after the Italian general. The secret lies entirely in the preparation of the 'fluffy' orange juice.

A frothy, icy, alcoholic slushie from Venice made by violently whisking lemon sorbet with vodka and Prosecco. Served as a palate cleanser or a light dessert.

The classic bright, sweet, and potent lemon liqueur from Southern Italy. Served ice-cold as a digestivo after a heavy meal.

The vibrant red, strawberry-based sibling to the Bellini. A perfect spring or summer brunch cocktail mixing fresh strawberry purée and Prosecco.

A delicate, elegant Venetian cocktail made exclusively with fresh white peach purée and sparkling Prosecco.

The precursor to the Negroni. A highly refreshing, lower-alcohol highball combining Campari, Sweet Vermouth, and sparkling water.

The ultimate equal-parts cocktail. A bracing, bitter, complex, and spirit-forward classic made with Gin, Campari, and Sweet Vermouth.

The bolder, more robust, ruby-red sibling to the Aperol Spritz. Featuring a pronounced bitter profile and herbal complexity, perfect for a true aperitivo.

The undisputed king of the Italian Aperitivo. A bright orange, bittersweet, highly refreshing cocktail made with Prosecco, Aperol, and soda water.

A small, elegant coffee drink created in Alessandria. A shot of espresso over a dusting of cocoa powder, topped with frothed milk and more cocoa.

A historic, decadent beverage from Turin consisting of three distinct, unmixed layers: hot espresso, thick drinking chocolate, and lightly whipped cream.