recipe was used until the end of 1970s in the province and until the 1980s in many taverns in the small towns, while some luxury bar of the city centre could afford seltzer. In the inns, the pirlo was also called 'bianc con l'amaro' (literally ‘white with bitter’) where 'bianc' stood for white wine and 'bitter' was the bitter, almost always Campari. Current days As previously said, the pirlo was originally made with still white wine and Campari, sparkling water (or seltzer in luxury bars) was then added around 1970s in order to liven up the taste. Afterwards, sparkling white wine and Aperol started to be used. Nowadays, there are two different ways to prepare a pirlo, except for the bitter part, which is always Campari or Aperol: a more traditional one with still white wine + sparkling water a more modern one with sparkling white wine + seltzer Wines to be used It is important to say that the still white wine must be from the region, ditto if you choose sparkling white wine and sparkling water, contrary to the traditional recipe with still white wine. Many types of wine are produced in the area of the province of Brescia but the DOC wines to be used are: Lugana (obviously only the dry still), Curtefranca white (Curtefranca bianco), Capriano del Colle white (Capriano del Colle bianco), as well as the IGT wines Valcamonica, Montenetto, Ronchi di Brescia. Origin of the name The etymology of the name of this aperitif is somewhat uncertain. According to a certain anecdote that refers to oral traditions, the name pirlo may derive from the peculiar circular movement that the liqueur makes after falling into the wine. In the dialect, in fact, people usually say ‘ho fatto un pirlo’ (lit. I made a pirlo) when they fall, indeed, the idiom means ‘I fell’. The liqueur, while pouring into the glass, recalls a pirlo (a fall) going downwards and then returning upwards. ‘Pirlone’ The pirlone is nothing more than a double pirlo, often served in very big glasses. Pirlone, as a variant, became popular with the trend of the happy hour (in Italian ‘apericena’) characterised by abundant appetisers, for which a 'simple' pirlo may not be sufficient. See also Aperol Spritz Italian alcoholic drinks Cocktails with wine