Bellini

Bellini

By
From
Venice
Photographer
Helen Cathcart

Although served all over the world this fantastically famous drink was one of Giuseppe Cipriani’s, the founder of the iconic Harry’s Bar, inventions. According to his son Arrigo, he thought of it in the thirties but didn’t name it until 1948 when there was an exhibition of Giovanni Bellini’s paintings. Originally it was only made in summer from fresh white peaches and they employed a man simply to stone and squeeze the peach flesh by hand. Nowadays they use white peach puree from France, which can be bought online easily.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make a Bellini, chill the white peach purée so that it is very cold. Mix one part purée to three parts Prosecco in a jug with a long spoon and then pour into chilled glasses. At Harry’s Bar they use thin straight tumblers that look great with the peachy foam inside. That’s it, serve straight away and enjoy.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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