Fizzy, la gazzosa ticinese

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03.06 2025

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

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

The price for the winner of the game: 1 night for two people at the Hotel Belvedere in Locarno.

The price for the winner of the competition: 1 voucher for two entries in one of the six wellness centres in the Acqua Spa Resort.

List of the daily winners of the game:

12nd June: Nico Sumi, Grund b. Gstaad

13rd June: Philippe Evrard

14th June: Martin Käser Ulrich, Beinwil am See

15th June: Fatima Paulino, Küssnacht am Rigi

16th June: Thomas Ziegler, Kleinbösingen

17th June: Judith Züst, Wolfhalden

18th June: Alessio Marchio, I-Arcore

19th June: Pietro Marchionini, I-Cossogno

20th June: Guido Schmucker, Leinfelden-Echterdingen

21st June: Armin Käslin, Kleinbösingen

22nd June: Sarah Glarner, Thalwil

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.