Only five people in the world are privy to the Campari recipe, as revealed by Andrea Risti, the individual responsible for the Novi Ligure plant where a new Aperol production line was inaugurated. During a visit inside the factory, Risti explained to journalists that the process begins with the infusion of herbs, alcohol, and water in enormous tanks that produce one of the most popular drinks globally. Campari has a production cycle of 30 days, while Aperol’s is simpler, requiring only 6 days. The plant responsible for supplying bars around the world with the iconic red and orange beverages is located in Novi Ligure, a strategic location chosen to honor Asti Cinzano’s origins in the Asti area and to meet the DOC requirements. According to Risti, Americans prefer to see “Made in Italy” on the label of their drinks.
The CEO of Campari, Matteo Fantacchiotti, discussed the trend of low or no alcohol products, noting its growth and importance. He emphasized the company’s commitment to this trend, citing the success of their alcohol-free product, Crodino, as an example. Fantacchiotti sees this trend as an opportunity for Campari products, especially as they already have low-alcohol options and are introducing globally an alcohol-free spritz made with herbs.
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