Culinary Explorer
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Bellini
Created by Chef Graziella
Two ingredients from the hand of Giuseppe Cipriani, who understood that restraint is the highest form of sophistication. Venice in a glass, pale pink and effervescent.
The Bellini requires exactly two ingredients: white peach puree and prosecco. If you find yourself reaching for a third, stop. You are no longer making a Bellini. You are making something else, and that something else will be worse.
Giuseppe Cipriani created this drink at Harry's Bar in Venice in 1948. He named it for Giovanni Bellini, the Renaissance painter, because the cocktail's soft pink color reminded him of the glow in Bellini's paintings. This is the kind of decision that separates those who understand Italian culture from those who merely visit it.
The drink is simple. Simple does not mean easy. Your peaches must be white-fleshed, fragrant, ripe. Your prosecco must be cold and of decent quality. The ratio must be correct. Get any of these wrong and you have failed. Get them right and you will understand why this drink has been served at Harry's Bar for over seventy years without a single modification.
Ingredients
ripe white peaches
Quantity
2 large (about 12 ounces)
fresh lemon juice
Quantity
1 teaspoon
prosecco
Quantity
1 bottle (750ml)
well chilled
| Ingredient | Quantity |
|---|---|
| ripe white peaches | 2 large (about 12 ounces) |
| fresh lemon juice | 1 teaspoon |
| proseccowell chilled | 1 bottle (750ml) |
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