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10.06 2022

Fizzy at the Tour de Suisse with a game and a competition

Next to the Fizzy tent in the Vilage you can participate in the game and in the competition.

The price for the winners of the game: 1 night for two people at one of the VISTA Hotels Group (Vista Group).

The price for the winners of the competition: 1 ascent and return in the Lenzerheide ski area + meal at the Motta Hütte Lenzerheide (Motta Hütte Lenzerheide (motta-lenzerheide.com).

The competition draw will take place during the month of July.

List of the daily winners of the game:

11th June: Paul Carle, Küsnacht

12th June: Michelle Zlobicki, Forch

13th June: Matthias Thoma, Bottmingen

14th June: Elia Marti, Grenchen

15th June: Maurus Auf der Maur, Arth

16th June: Andrea Taddei, Gravesano

17th June: Beatrix Otahal, Seengen

18st June: Markus Beck, Schaan

19nd June: Stefan Jaeger, Vilters

Winner of the game: ...

Winner of the competition: ...

In Personico, Leventina Valley, the company Gazzose Ticinesi SA manufactures and commercialises Fizzy, a typical sparkling soft drink from the Canton of Ticino. Our features: the spring water from "Pont da Picol", which is located at 1000 meters altitude in the Nadro Valley.

Moscato

“La delicata", the sophisticated flavour and aroma of exclusive, selected Moscato grape.

Moscato

Gazzosa history

Gazzosa is a sweetened, flavoured and slightly carbonated water, whose name comes from its own feature, the gas. In the past - as fizzy, flavoured and consumed on special occasions - it was called "The poor man's Champagne", because of the bubbles, reminiscent of Champagne.


From the evidence collected, since the nineteenth century until the last decades of the twentieth there has been a special way to prepare gazzosa in Tessin, now abandoned: to obtain gas through the natural fermentation of a sweetened liquid, a syrup made of lemon, various flavours and water (the similar process used with grape must or apple must). That was the way to get a homemade gazzosa, or "The poor man's Champagne", due to the natural fermentation.