Gazzosa Ticinese "Fizzy"
Since the 19th century, Gazzosa has been produced using a special process. The carbonation is created naturally through the fermentation of a sugar solution with spring water from “Pont da Picol,” located at 1000 meters above sea level in Val Nadro.
Since the 19th century, Gazzosa has been produced using a special process. The carbonation is created naturally through the fermentation of a sugar solution with spring water from “Pont da Picol,” located at 1000 meters above sea level in Val Nadro.
Nutritional values (per 100 ml)
Energy 167 kJ / 40 kcal
Fat < 0.5 g, of which saturated 0 g
Carbohydrates 10 g, of which sugars 10 g
Protein < 0.5 g
Salt 0 g