October 1, 2016 | Rome, Italy | Sunny 24°C

Obscure gulps

Owen Wilson hamming it up for Crodino.
By Eleonora Baldwin
Published: 2016-08-30

s late summer heat continues pummeling the boot-shaped peninsula, Italians run to their fridges to grab their favorite beverages. Forget Coke. Many of these drinks are vintage classics, others postwar staples. None are universally known or widely sold beyond Italy.

Here's a little Italian beverage companion to have handy when offered Italian mystery drinks.

Tamarindo: Sweet, tart and refreshing, tamarind was hugely popular before sodas took over. Majestic tamarind trees, native to Madagascar, bear fruit shaped like dusty pods. In Italy the tamarindo beverage is basically syrup diluted with water. The pods are boiled, the seeds removed, leaving a sap-like liquid that's then mixed with sugar.

Orzata: Non-alcoholic orzata owes its name to the original formula a blend of crushed almonds and barley (the root orzo is Italian for barley). Orzata is a sweet syrup made with almond milk, sugar, vanilla, walnut, essential oils, rosewater, and orange blossom water. Since Italy has no FDA-style law enforcing the use of real almonds, knock-offs abound (some made with benzoin, a synthesized organic compound). Commonly served diluted with water and ice cubes, orzata also helps flavor cocktails, including the rum and pineapple juice based Mai Tai.

Latte e menta: Mix cold milk with forest-green mint syrup and you get a great heat-beater. Latte e menta is a non-alcoholic long drink kids love, even those who resist milk. Some make it a occhio, the naked eye as a recipe, using a ratio of 2/3 milk and 1/3 mint syrup, then adding a cascade of ice cubes. The "tropical" version introduces orzata to the mix.

Gingerino: Originally marketed by Recoaro, gingerino was developed in the 1950s as a non-alcoholic sparkling beverage combining sugar, citrus extract, spices and herbs. Ginger is the key, of course, and the drink is slightly bitter and spicy. It's sipped "straight up," on the rocks or diluted with water. Pass the potato chips, please.

Aranciata amara: Italians have never craved carbonated orange drinks. Orangeades clash with their palate. Aranciata amara, a bitter soda, gets around the bias. Aranciata amara is a staple as a stand-alone and in making cocktails. Mix Campari, aranciata amara and club soda and you get a Garibaldi, its color resembling the red his soldiers wore.

Lemonsoda: With its cloudy deposit at the bottom of the bottle and its tart bite, lemon-flavored soft drink Lemonsoda was developed in Milan in the 1940s and quickly became a hit. In 1980 the brand was acquired by Crodo, which later became part of the Campari Group.

Gingerino was developed in the 1950s as a non-alcoholic sparkling beverage.

Crodino: Speaking of Crodo, bitter aperitif Crodino, produced since 1964, is a much-sought northern Italian analcolico (no alcohol) that goes by the nickname biondo, "the blond." Spicy and redolent of bitter roots, Crodino is a sparkling, citrusy soft drink with subtle herbal notes. A recent promotional campaign used (blond) actor Owen Wilson.

Cinzanino 3 gradi: Cinzano vermouths date back to 1757. The Turin herbal shop of brothers Giovanni Giacomo and Carlo Stefano Cinzano gave birth to a new (and secret) "vermouth rosso" formula that used aromatic Alpine plants including marjoram, thyme, elderflower, and dozens more. The drink is now served as an aperitif in 10 cl bottles. It's low in alcohol (three percent vol.), making it a light, leisure-time beverage. The flavor has notes of bitter orange and lemon pure Mediterranean.

Print | Email | | | 1 2 | Full Page


Eleonora Baldwin

Food-lover Eleonora has two popular blogs, Aglio, Olio & Peperoncino and Roma Every Day.

Lessons in cheese

On a lark, the author pitched a cheese show, and the result opened a window into a new world.

Kid palate

Ten-year-old boys are fussy eaters who say "no" a lot, right? Now. meet one who asks for steamed asparagus, mussels and octopus salad.

Rethinking courses

Italians are no longer eating the kinds of massive meals guidebooks suggest. Now, mixing and matching rule.

Fishing for compliments

In a country where pasta tends to get the most face-time, it's seafood that counts the most.

Cornetti conundrums

Rome is not Paris. Cornetti are not croissants. But the city's morning pastry Dark Ages appear to be lifting.

More In Cucina

Day and Boarding International High School in the Heart of Rome

Everything you need to know about visiting or moving to Tuscany, Italy.