Pirlo is an alcoholic drink, usually served as an apéritif, historically originated in the province of Brescia, in the North of Italy.

According to the tradition of the province of Brescia, still white wine is used instead of the prosecco, that did not obviously exist in the area during the 1950s and whose current use constitutes the most relevant difference between pirlo bresciano and Spritz Veneziano.

This 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.

As previously said, the pirlo was originally made with still white wine and Campari, sparkling water (or seltzer in luxury bars) was then added around 1970s in order to liven up the taste.

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.

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.