It seems that aperitivo (Italy's cherished pre-dinner drink) has become the new happy hour. And yet, the current popularity of Aperol Spritz leaves us Venetians slightly perplexed. How did a drink that, until 20 years ago could only be found in our region's humble osteria (tavern) and cheap local bars, conquer the world?

Tad: I just think it's very cool. It's blindly obvious, but not something any of us would ever think about. I just happened to have a lot of time on my hands when I think about these things. In a Select Spritz, the main ingredient is Select Aperitivo, which is a less well-known but similarly bitter-sweet aperitivo to Aperol. Select Spritz has a lighter, more refined flavor profile compared to Aperol Spritz. A taste for compromise seems to be taking over Padova too. My childhood friend Laura, who also dislikes the sweetness and "excessive ice" of the Aperol Spritz, prefers to mix Campari and Aperol together. Laura's partner Simone drinks it with half Campari and half Cynar. Yet, some Italians forgo the whole spritz and bitter liqueur tradition all together. In the small town of Schio, 35km north-east of Vicenza, they still drink spritz like the Austrians – with only wine and seltzer. And a few elegant organic wineries in Venice have now declared with a veiled pride that they are not the kind of place that serves spritzes, as "real connoisseurs" would never splash water in their wine. How to make: POUR all your ingredients into an ice-filled wine glass and briefly STIR so as not to lose fizz. The quality of the ingredients you use will have a big impact on the final flavor of your Select Spritz. Choose for example a good-quality prosecco to ensure the best results.It is for this reason that I am so sceptical of vegan pizza, and vegan cheese in general, even though I know it must be part of a sustainable future. To be honest, I’m sceptical of pretty much any vegan alternative. The best vegan meals I’ve had are simply great vegetables, beans and pulses etc, dishes that just happened to be vegan and were eaten long before the word was even invented. Thanks to its ancient link with the city and its enduring success, Select is recognized as the classic Venetian Aperitif. Its refined and complex formula, inspired by the original recipe, maintains its distinctive flavor.

According to Spritz history, the famous aperitif was born during the period of Habsburg domination in the Veneto region, in the 1800s. Tiff: But it's a great way to describe it. Now, when people drink Select, what is it that you want people to take away from the experience?Tad: Oftentimes. Yeah. Oftentimes they do when it comes to this particular category of aperitivo liqueur or sometimes known as a red bitter. Usually, the ones that would be called red bitters are the brands that are more similar to Campari, they are more bitter, they're more robust. They're generally higher in alcohol, but really all of the brands within this category, the bulk of them come from Northern Italy, all the way across the board from Terino and the Piedmont s, all the way across to Venice. So it's really more of a Northern Italian tradition whereas Amaro, which would be traditionally a digestive or a digestivo, those come really from around the country. In the production area, the maceration of the herbs and spices that characterise Select’s recipe is showcased via a ‘surreal photographic journey’. Ferrari described it as “an interactive adventure that re-imagines a different Venice”. Here you can find personal tips to experience the Spritz ritual just like the Venetians do! If you’re traveling to Venice soon, be sure to save the Spritz walking map I created for you on your phone as it has a list of taverns I personally tested. Tad: It is becoming more and more available throughout the US day by day at a wide variety of retail stores around the country, and then through services, online services like Drizzly and Reserve Bar as well. And anybody who is interested can log on and do a little research about Select and look us up at selectaperitivo.us and find out where to buy. Select is a 1920's bitter created by the Pilla brothers. It's made with 30 different botanicals including rhubarb roots and juniper berries and has a delicious mix of sweet, citrusy, floral and bitterness.

During the postwar period the young Pilla brothers contributed to the rebirth of this magnificent city.Many people like to extend the aperitivo, by having extra Spritz and cicchetti to skip dinner. I’ve lost count of of times I did that and I love it! Tad: Joy, happiness, deliciousness. For me, I'm in love with Select, so I'm in love with the history of it, the place from once it comes. So when I drink it for me, it's it's a very complete experience and event, but really, I think it's just the idea. Osteria al Squero: located just in front of a squero (gondolas boatyard), along the San Trovaso canal. It’s just a few metres away from Zattere, my favourite place to go for a relaxing walk. From here, you can also enjoy fantastic sunsets over the lagoon. This place is more and more popular, but it’s a non-touristy part of the city. The must-try Spritz are the Aperol Spritz and Select Spritz accompanied by their lovely seasonal cicchetti. The soldiers, but also merchants, diplomats and other workers of the Habsburg empire based in Veneto, got used to the local habit of drinking wine in the tavern. Other sparkling wines such as Cava, champagne, or Moscato can be used as a substitute. This will result in a slightly different flavor profile but will still provide the same effervescence and sweetness to the drink.

Tiff: Now, talking about the spices and botanicals, are you able to outline what some of those 30 botanicals actually are? Spritz is the official name, but in Venice it’s commonly called ‘ Spriss’ or more often, ‘ Sprisseto’ in Venetian dialect. It derives from the German verb ‘spritzen’, to spray, that recalls the gesture of adding water to wine.During the walking tour, you’ll also see some unknown gems of the city, mainly located in the Cannaregio district and Jewish Ghetto. Venice Art Walking Tour with Spritz and Gondola Ride As I mentioned before of opening up their pallets and flavour horizons to the idea that this category has a very wide variety and array of flavours, flavour profiles available, not just the ones that they've seen and that they know, and to not be afraid to try new things and new preparations and that they can find in a very simple way with the Venetian Spritz, something very unique and very satisfying and also tremendously easy to make at home. Again, following that sort of 3, 2, 1 model. Normally a Spritz costs between 2,50 to 4 euros. But in St. Mark’s Square you can easily spend 20 euros! Bear this in mind because you can make huge savings. Venice Spritz map Tad: No, what I'm finding especially in the States and in North America, consumers are really open to and adoptive of the idea of the aperitivo and what it represents. In Venice, a city where you can find artistic and architectural gems of outstanding beauty on every corner, why not join this art walking tour with Spritz tasting and gondola ride? It offers a unique way to connect with the local food & wine scene.