Tiziano Cocktail

Tiziano Cocktail

Tiziano Cocktail

By Master Chef Gianluca Deiana Abis

History of the Tiziano Cocktail

The Tiziano is an elegant and lesser-known Italian cocktail that celebrates the rich flavors of autumn. Named after the renowned Venetian Renaissance painter Titian (Tiziano Vecelli), this cocktail captures the deep red hues of his iconic paintings, thanks to the use of fresh grape juice and Prosecco. It is part of the Italian “Bellini family”, which includes variations like the Bellini (peach) and Rossini (strawberry). Traditionally served as an aperitivo, the Tiziano is a refined, fruity, and refreshing drink that embodies the sophistication of Italian mixology.

Recipe for the Tiziano Cocktail

Ingredients:

• 90 ml (3 oz) freshly pressed black grape juice (preferably Italian Uva Fragola or Concord grapes)

• 120 ml (4 oz) Prosecco DOCG (extra dry or brut)

• Ice-cold flute glass

• Optional: a few drops of freshly squeezed lemon juice for extra brightness

Instructions:

1. Chill the glass – Place a flute glass in the refrigerator for at least 15 minutes before serving.

2. Prepare the grape juice – If using fresh grapes, press them and strain to remove the skins and seeds.

3. Pour the grape juice into the chilled flute glass.

4. Top with Prosecco – Slowly pour in the Prosecco to maintain its effervescence.

5. Gently stir with a bar spoon to combine the flavors.

6. Optional: Add a few drops of lemon juice to enhance the freshness.

7. Serve immediately and enjoy!

Perfect Aperitivo Pairing: Prosciutto & Fig Bruschetta

The Tiziano’s fruity and bubbly nature pairs beautifully with salty and sweet combinations. A simple but elegant choice is bruschetta with Prosciutto di Parma and fresh figs, where the salty umami of prosciutto contrasts the natural sweetness of figs, mirroring the balance in the cocktail.

Ingredients for Prosciutto & Fig Bruschetta:

• 4 slices of rustic Italian bread

• 4 thin slices of Prosciutto di Parma or San Daniele

• 2 fresh ripe figs, sliced

• 1 tbsp honey (preferably chestnut or acacia honey)

• 1 tbsp extra virgin olive oil

• A pinch of sea salt and black pepper

Instructions:

1. Toast the bread until golden brown and crisp.

2. Lay a slice of prosciutto on each piece of bruschetta.

3. Top with fresh fig slices and drizzle with honey.

4. Finish with a touch of olive oil, sea salt, and black pepper.

5. Serve immediately alongside the Tiziano cocktail.

This combination makes for an elegant aperitivo that blends the sweetness of fruit, the saltiness of prosciutto, and the effervescence of Prosecco—a perfect taste of Italy!