Pirlo is an alcoholic drink, usually served as an apéritif, historically originated in the province of Brescia, in the North of Italy. It is made with still white wine and Campari. Pirlo is served in a long stem glass with a typical balloon shape. It is the typical and traditional apéritif of the province of Brescia. History There are three different hypotheses on the origin of the pirlo, all of which belong to the oral traditions of local people. According to the first but less credible hypothesis, pirlo would have already existed before today’s ingredients even existed (Campari or later Aperol). It was done by mixing white wine with vermouth and this used to be called dirty white, as claimed by elder local clients of historic taverns in the city centre. The second theory claims that pirlo appeared in the province of Brescia after WW2. The theory is consistent with the timing of the spread of both Campari and Aperol, the latter not becoming popular until after WW2. According to the third and last hypothesis, the pirlo was born around the end of the 19th century. As peasants were poor, they could not afford wine with a high alcoholic content. Therefore, after diluting wine with water, they would add bitters or vermouth to liven up the flavour and make the drink more alcoholic. Nowadays, pirlo is served with Campari in every bar or club in the province of Brescia. The trend of the happy hour has also introduced the use of Aperol, with a lower alcoholic content and less complex, instead of the Campari. According to the tradition of the province of Brescia, still white wine is used instead of the prosecco, that did not obviously exist in the area during the 1950s and whose current use constitutes the most relevant difference between pirlo bresciano and Spritz Veneziano. The slice of orange and the ice are 'fashionable' additions that do not certainly belong to the ancient Brescia tradition – the lemon peel belonged to the rule instead. Moreover, in the past, taverns in Brescia served pirlo in glasses very different from today's, made of thick, small glass, tulip-shaped with a small stem or, more simply, the classic bar tumbler. Even though sparkling white wine and/or seltz have become over time the “classic” ingredients, the tradition would use still white wine and sparkling water instead to make the drink fizzier. This