news

09.06 2018

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 and the competition is: 1 night for two people in the region of Locarno.

The winners are drawn on the 18th of June.

List of the daily winners of the game:

9th June: Rudolf Went, D-Langenwetzendorf

10th June: Rudolf Went, D-Langenwetzendorf

11th June: Patrick Renfer, Rüti b. Büren

12th June: Yvonne Herzog, Heimberg

13th June: Georges Daes, B-Malderen

14th June: David Fässler, Ricken

15th June: Patrick Renfer, Rüti b. Büren

16th June: Vincenzo Barbera, Bellinzona

17th June: Patrick Renfer, Rüti b. Büren

Winner of the game: Patrick Renfer, Rüti b. Büren

Winner of the competition: Daniel Meier, Hüttwilen

news

15.05 2018

Official Supplier Tour de Suisse - 9-17.6.2018

We are Official Supplier of the Tour de Suisse with two cars at the caravan. Come to visit us by our tent at the arrival of each tour.

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.

Lampone

"La nostrana", a local sweet and mellow brew with a fruitful raspberry flavour.

Lampone

Gazzosa's history

Gazzosa is a sweetened water, flavored and slightly carbonated, whose name comes from its own feature, the gas. In the past - as fizzy, flavored and consumed on special occasions - it was called "The Poor man's Champagne", bacause 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 sweetend liquid, a syroup made of lemon, various flavors 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.