A little taste of Venice in the Big Apple

Harry's Bar in Venice, Italy

Cipriani SA is the privately-owned company that operates a number of luxury bars and restaurants around the world, including Harry’s Bar in Venice (where the bellini was invented), and the fancy Cipriani’s restaurant and event venues in New York.  Father and son team Arrigo and Giuseppe Cipriani are the majority owner and business manager, respectively.  

Harry Cipriani in New York (by Central Park)

The Ciprianis operate 5 restaurants in New York, and while locals here love the Cipriani cocktails, coffees, and carpaccio, the family is perhaps just as well-known in New York law courts.  In 2007, both Arrigo and Giuseppe pled guilty to defrauding $3.5 million in city and state taxes and were placed on probation.  The following year, they got into a dispute with a property developer over the layout of a proposed restaurant site.  To get out of the contract, the Ciprianis ultimately had to pay $12 million and vacate the premises altogether.  They were also evicted from the Rainbow Room, the now-closed restaurant at the top of Rockefeller Center.  

And taken from The Harry's Bar Cookbook, I bring you the recipe for The Cipriani Bellini:

• White peach puree
• Prosecco
• Simple syrup (optional)

If you can't find frozen puree, use a food mill or a meat grinder with a fine sieve to make the pulp from white peaches (the Ciprianis tell you never to use yellow peaches).  Refrigerate the puree until it is very cold.  If the peach is very tart, sweeten it with simple syrup.

When the puree is ready, combine with Prosecco: 1 part peach puree, to 3 parts Prosecco (or 1oz peach to 3oz Prosecco).

Pour mixture into well-chilled glasses and serve.  Salute!