THE COCKTAIL BORN IN VENICE
Some cocktails become fashionable.
Others become part of a city’s identity.
The Bellini belongs to the second category.
Created in 1948 at Harry’s Bar in Venice by Giuseppe Cipriani, the Bellini is one of Italy’s most iconic cocktails: a simple blend of sparkling Prosecco and sweet white peach purée.
Elegant, refreshing, and unmistakably Italian.
WHY IS IT CALLED BELLINI?
The story behind the name is as beautiful as the drink itself.
Giuseppe Cipriani noticed that the delicate pink hue of the cocktail reminded him of the robes painted by the Venetian Renaissance artist Giovanni Bellini.
That’s why he named the drink after him.
The original recipe even included a splash of raspberry juice to achieve that characteristic rosy colour, though today many Italians prepare it simply with fresh white peaches and Prosecco.
HOW TO MAKE AN AUTHENTIC ITALIAN BELLINI
Making a Bellini at home couldn’t be easier.
Blend ripe white peaches into a smooth purée, then gently combine it with chilled Prosecco.
Some bartenders strain the purée for an extra-silky texture.
Personally, I like to keep it rustic and enjoy every bit of the fruit.
Serve immediately, preferably on a warm summer evening.
Italian bellini cocktail
Authentic bellini cocktail with real peaches puree and prosecco.
Ingredients
- 2 parts peach purée if you can find them use white peaches, if not, use regular peaches - about a peach every two servings
- 4 parts prosecco
Instructions
-
Peel and slice the peach.
-
Blend it until creamy and pour it into a shaker or big glass.
-
Add the Prosecco, shake and serve.
Recipe Notes
Some filter the purée through a fine sieve, I don’t find it necessary.
FROM VENICE’S SIMPOSIO
The Bellini is just one of the many stories born in Venice.
If you’d like to discover the city’s cafés, traditions, recipes, hidden corners, and everyday beauty, you’ll find them in Venice’s Simposio, part of my Italian travel cookbook series.
Enjoy your Bellini cocktail while facing a beautiful Summer sunset!
Claudia