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Spumoni
Bittersweet and citrusy. As good with breakfast as it is as an aperitivo
Simon Waldmeier
6th September 2025 at 22:23
I recently got to know this at the pizzeria Da Nino in Berne. I liked it, but when I looked it up on Wikipedia, I didn't find it there. I'm surprised it's associated with Japan, because it makes a very Italian impression! The flavour profile reminds me of the classic Italian aperitivo Cardinale, which is a 50-50 mix of Camparisoda and Aranciata amara.
31st August at 10:13
I must add that in that Pizzeria, they served it in a small tumbler, a habit that I adopted. So I add just a splash of tonic water, quite a bit less than the 9 cl in the recipe.