Verdi, Toscanini and Marinetti loved to sip a dry Zucca - “Zucca lavorato secco” before work at La Scala. Just ask for it at Camparino, a real bar-institution in Milano, with magnificent view in front of Duomo. The cocktail is based on Cent’erbe Zucca liquor, whose recipe is a well kept secret.
Zucca lavorato "secco" recipe
Cent’erbe liquor Zucca (secret recipe)
Pour over crushed ice and fill with Soda
Garnish with an orange slice