Il Campari
A practical guide to Italian aperitivo, classic drinks, bars and the ingredients that shape them.
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Latest articles
Updated: August 23, 2026
Negroni balance through bitterness sweetness and dilution
A practical Negroni guide to equal parts, orange peel, vermouth choice and the dilution that brings the glass together.
July 07, 2026
Americano served the Italian way with cold soda water
How to build an Americano with a cold, lively soda top, enough ice and a bitter profile that stays clear.
August 12, 2026
Clarified citrus for bright shelf stable Italian cocktails
A practical look at clarification, milk punch structure and citrus acidity for brighter Italian cocktail preparations.
July 24, 2026
Smoked rosemary Negroni variations without losing balance
Ways to use rosemary smoke and gin selection in a Negroni while keeping its bitter backbone in focus.
August 02, 2026
How aperitivo hour shapes food drink and conversation
A field guide to the timing, small snacks and standing-table habits that give Italian aperitivo its social rhythm.
July 14, 2026
Milan bar etiquette from ordering to paying at the register
A clear guide to ordering, counter service, the cassa and the small decisions that make a Milan bar visit smoother.
August 19, 2026
Italian vermouth storage sweetness and cooking uses
What to do with an open bottle of Italian vermouth, how sweetness changes its use and when refrigeration helps.
July 04, 2026
Prosecco sparkling wine labels from brut to extra dry
A plain-language guide to Prosecco sweetness labels, residual sugar, perlage and food pairing at aperitivo.
August 09, 2026
About the desk
Il Campari explains Italian aperitivo through practical guides, careful observation and a visual language shaped by the bar counter.
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