What do we want to drink with the barbecue?
It might not seem like it at first glance, but the quintessentially Italian ritual of the summer barbecue has undergone profound changes in recent years and, like many gastronomic trends, finds itself effectively reflecting the times.
Approximation has now given way to knowledge of techniques and products, and even the beverages that accompany the barbecue ritual are subject to changing consumption habits. While beer historically dominated, it now seems to be taken over by water and wine, as long as they're sparkling. Bubbles, in fact, are the common thread that connects drinking and the barbecue, extending the experience beyond the glass in decidedly unexpected ways.
Bubbles and barbecue
Exploring these innovations is a survey conducted by Sodastream and BBQ4All in the run-up to BBQ International Day, celebrated on August 1st. It tells us how our barbecue habits are changing, as for 62% of Italians, barbecue is the true symbol of the good weather. But one detail is becoming increasingly crucial: what we put in the glass.
In fact, a full 70% of barbecuers consider drinks an essential part of their meal, ranking them after food and friends, and well before music or the venue. And while a second beer remains a timeless classic, sparkling water is climbing the ranks: it's the favorite non-alcoholic beverage for 79% of those surveyed, and 54% sip it while cooking. It's not just a matter of quenching thirst; for 71%, it's the best way to refresh the palate after the intense, smoky flavors typical of a barbecue.
Commenting on this shift, Petra Shrott, Head of Marketing for SodaStream Italy, explained: "Barbecuing is increasingly a flavorful experience where even the beverage makes a difference. Our survey shows that Italians are increasingly attentive to food pairings and want to personalize what they put in their glass. With SodaStream, we want to support this evolution, offering a simple and sustainable way to create sparkling water and customized drinks, perfect for enhancing any barbecue."
Today, grilling is no longer just throwing a couple of steaks on the fire; it has become a true culinary art. Gianfranco Lo Cascio, founder of BBQ4All, describes this qualitative leap well: "Ten years ago, barbecue in Italy was charcoal and sausages. Today, it's a true discipline: we study the raw materials, measure the temperature to the nearest degree, and plan the dish with a precise and refined grammar. And those who plan a dish know that a drink is much more than an accessory. It's an ingredient in its own right, because it completes the dish: it cleanses the palate, resets the taste buds, and prepares the next bite. It's what transforms a dinner into an experience."
In addition to drinking them, bubbles are also finding their way directly into culinary preparations. Some use them as a base for cocktails and mocktails, others in marinades or brines for meat, and even some add them to homemade barbecue sauces. Many also enjoy customizing their water by adding aromatic herbs or citrus fruits for a more refreshing touch, seeking an experience reminiscent of the world of mixology. In short, for seven out of ten grillers, a barbecue without the right drinks is simply a failed barbecue.