NAPLESILLUSTRATED.COM | SEPTEMBER 2019 105
TASTE
By Mark SpivakCampiello’s version of the
popular Aperol Spritz uses
equal parts Montanaro’s red
vermouth and 6 PM (their low-
alcohol amaro), combined
with high-quality Prosecco.
“It’s evocative of the aperitivo
hour in Italy, when friends and
family gather to socialize,” says
Ross Kupitz, beverage direc-
tor for D’Amico & Partners. “It
brings back memories for our
well-traveled clientele.” Several
dozen are consumed on a typi-
cal busy night in season, mostly
on the sun-drenched patio.
“We use Montanaro because
it’s less bitter than Campari or
Aperol, and it produces a bal-
anced cocktail that’s perfect for
the American palate and also
accentuates the flavor of food.”
(campiellonaples.com)
That’s
AMORE
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