VOV, traditional Italian liqueur
In 1856 the commercial success of the new liquor was already remarkable and Pezziol received a silver medal for the quality of the drink. The same year VOV was presented to the court of Vienna (Padua was at the time part of the Austrian kingdom), where the Archduke gratly appreciated it and issued a solemn patent with the royal double-headed eagle.
Recipes by Category
Recipes by Region
In the 1980s and 90s, due to the strong xenophilia in young people's eating habits, and the arrival of the first foreign carbonated energy drinks, VOV experienced a period of decline. However, it survived thanks to the ever present demand in bars and pubs of winter sports resorts.
The Padua roots of the product were gradually lost: the production was first moved to Pozzilli and in 2012, after the acquisition of the brand and recipe by Molinari Spa to Torino Distillati of Moncalieri. In recent years VOV has met a revival thanks to a cocktail, the bombardino, where it is the key component; it is fashionable again, especially on the ski slopes, and the general tendency to re-evaluate the historical food and drinks of the Italian tradition. The current ownership expressed their intention to take advantage of the positive moment for a re-launch of the product.
The VOV brand
The Bombardino Cocktail
Its name derives from the blast of heat that follows after drinking, due both to a reaction to the drink temperature and its alcohol content (about 30°). Three variants of the cocktail are common, always based on hot VOV:
- Calimero (VOV and Espresso Coffee);
- Pirate (VOV and rum);
- Scottish (VOV and whiskey).
With time, milk was replaced by cream, and whiskey with brandy or rum. The recipe spread to the other huts, and the bombardino became commonly served in other wine shops in the village and later in almost all ski resorts in Italy.