Gaspare Campari is believed to have first mixed the drink in Milan in the 1860s. At some point around this time, Campari added soda water to the concoction, creating the Americano.
Sossio Del Prete, bar manager at Rumore Milano in Italy, says that the addition of gin lent the Negroni 'a broader, more assertive flavor profile that has universal appeal.' He adds, 'The Milano-Torino, by contrast, is a more subtle, balanced cocktail.'
Francesco Cione, corporate bars and beverage director at beefbar, says, 'The Milano-Torino perfectly captures the essence of Italian aperitivo culture,' highlighting its significance in social dining.
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