If you’ve ever been to the mountains, you know: nothing warms the soul (and hands) like a good Bombardino.
That steaming, sweet, and alcoholic glass has become an icon of the ski slopes.
Legend has it that it was born in Livigno in the 1970s. Here, Erich Bruno Ciapponi offered it to his fellow ski resort managers. One of them exclaimed, “Damn! It’s a Bombardino!” A perfect name, said and done.
But behind the magic lies the genius of the nobleman Aldo Del Bò, a former Alpine soldier and whisky enthusiast, who had the idea of mixing the typical Veneto egg liqueur, VOV, with plenty of Scotch whisky. To make it smoother, cold milk was initially added, which over time gave way to whipped cream, transforming the cocktail into a alcoholic, creamy, and irresistible ice cream sundae.
But how do you make a real Bombardino? The original recipe is simple and perfect: 50% VOV and 50% Scotch whisky, heated by the steam of the coffee machine.
At the AbanoRitz, where the warmth comes not only from the drink but also from the historic hospitality and the extraordinary Thermae, we toast our 2026 Winter Olympics with Bombardino.
