More Italians are embracing the UK-born “Dry January” phenomenon — a post-holiday commitment to one month of alcohol abstinence — with public figures like actor Luca Argentero declaring their participation and beverage brands adjusting their marketing for the season.
The Italian wine and spirit market has sobered up over the past three years. As reported by Il sole 24 ore, sales of alcohol-free wine, spirits and beer have increased by 14.8% since 2022, while alcohol sales have dipped by 2.7%.
While Italian demand for niche no- and low-alcohol versions of traditionally alcoholic beverages is expanding, refreshing Italian soft drinks and sodas have been around for decades. Embrace the spirit of gennaio secco (Dry January) with these classic Italian soft drinks, many of which come in versions produced by both the Sanpellegrino (Nestle) and the Lurisia (Coca-Cola) groups.
Chinotto
If your tastebuds are drawn to a bracing, astringent burn, this dark brown and aromatic soda will pack a punch. Dubbed Italy’s national soda, it’s made from the fruit of the same name — a plant believed to have been imported from China in the 16th century.
How it’s served
Traditionally, Chinotto is enjoyed chilled, either straight up or on the rocks with a twist of lemon or orange peel.
Pair it with…
Assorted cured meats and/or aged cheeses.
Try this twist
Add a splash or two of sparkling water for a less intense flavor.
Crodino
Invented in 1965 in Crodo, Italy by wine entrepreneur Piero Ginocchi, this zero-proof elixir is a bittersweet symphony with subtle notes of vanilla. Since its arrival, Crodino has boomed as an aperitif for teetotalers from Turin to Trani.
How it’s served
Pour Crodino in a wine glass or goblet over lots of ice and garnish with a slice of fresh orange.
Pair it with…
Snacks and nibbles like taralli (Pugliese crackers) and olives.
Try this twist
Mix Crodino with orange juice or make a spirit-less spritz using spirit-free prosecco.
Sanbittèr
At the sharper end of the spectrum is Sanbittèr. The first non-alcoholic aperitif in Italy, this tonic-like fizzy drink is made from a blend of citrus extracts, gentian (a type of flowering plant), rhubarb, licorice, cinnamon and other secret herbs and spices. Often compared to Campari for its deep red color (without the kick, of course), it also comes in a drier iteration, as well as one made with a hit of cedro and chili pepper.
How it’s served
Neat and very cold.
Pair it with…
Briny seafood finger foods.
Try this twist
Roll the rim of the glass in almond flour or black salt to form a “crusta.”
Aranciata
Aranciata is a beloved Italian orange soda, a combination of sparkling mineral water, orange juice and sugar. Sanpellegrino makes an iconic version, and also produces Aranciata Rossa, made from Sicilian blood oranges.
How it’s served
For a 1960s-style retro touch, drink Aranciata right out of the bottle or can. When the temperatures rise, try it on a tumbler of ice, with a straw.
Pair it with…
Pizza, panini and pasta.
Try this twist
Make an Aranciata-flavored caffè freddo by pouring the orange soda into a tall glass with ice and then slowly adding cold espresso.
Cedrata Tassoni
Whet your whistle with the syrupy and sour Cedrata Tassoni, a natural soda infused with the cedro citrus fruit, which was brought to Italy from the Middle East in the 10th century. Cedro is a variety of lemon characterized by green bumpy skin and a thick and spongy pith. Grown predominantly in Calabria, the strange and wonderful fruit has been given Protected Designation of Origin (PDO) status. Cedrata the drink is made with a combination of sparkling water, cedro, sugar, and sometimes safflower extract, which gives it its lovely sunny-yellow color.
How it’s served
Pour it over ice with a basil leaf stuffed into the glass to enhance the aroma.
Pair it with...
nearly everything.
Try this twist
Incorporate cedrata into a granita (Italian shaved ice) or use it to flavor cakes and pastries.
Gingerino
Gingerino is a source of pride for northeastern Italy’s “Tre Venezie” (Triveneto) region — a historical area associated with the city of Venice. It’s characterized by a deep ruby-red color, a distinctive taste of spicy ginger, and a slightly effervescent property.
How it’s served
In a highball glass.
Pair it with…
Cicchetti (Venetian for “small plates of food”).
Try this twist
Over ice with an olive, like a Martini.
Gazzosa
A lightly carbonated, sweet-to-lemony soda, Gazzosa (or Gassosa) is made from natural lemons. Often referred to as “poor man's champagne,” this Sicilian delight is popular all over the mainland, too.
How it’s served
In a long, tall glass.
Pair it with…
Arancini, or after a hearty meal thanks to its digestive properties.
Try this twist
Add a little splash of wine to make a sciampagnino. Gazzosa can also be used in fruit salad dressings and light citrus-based sorbets, as well as in marinades for meats or fish.
