Some names are a promise. Cipriani is the discreet elegance of Venice, born at the famous Harry's Bar and, with Cipriani Food, become a collection of Italian specialities to bring home — or to give.
1931: the birth of a legend
On 13 May 1931, Giuseppe Cipriani opens Harry's Bar in a former rope store, a stone's throw from St Mark's Square in Venice. Within a few years, the place becomes a symbol of Venetian style, world-famous for its atmosphere, its service and a cuisine that makes an art of simplicity. In 2001, Harry's Bar is even declared a national heritage site by the Italian Ministry of Culture.
The Bellini and the Carpaccio were born here
Two icons of world gastronomy were born within these walls. The Carpaccio — thin slices of raw beef — invented by Giuseppe Cipriani in the 1950s and named in homage to the painter Vittore Carpaccio. And the Bellini, a peach cocktail created in the late 1940s, named after the painter Giovanni Bellini. The word "carpaccio" has since entered everyday language: proof that a good idea, here, stands the test of time.
From Harry's Bar to your table
Since 1983, Cipriani Food has carried on this heritage, bringing the recipes and ingredients of Harry's Bar to kitchens around the world. The philosophy stays the same: "the luxury of simplicity". At the heart of the collection, the famous Cipriani egg pasta, fine and delicate, along with sauces, sweets and the non-alcoholic Bellini, a contemporary reinterpretation of the original.
A stylish gift idea
With its carefully designed gift boxes and its festive panettone, Cipriani is a ready-made gift idea for Christmas and grand occasions: you give both an exceptional product and a piece of Italian history. For more ideas, see our Italian gourmet gift ideas.
How to enjoy it
Cipriani egg pasta asks for little: a quality butter and a little parmesan, or a light sauce, are enough to reveal its finesse. The non-alcoholic Bellini, well chilled, makes a chic aperitif accessible to all.
Discover Cipriani
Browse the Cipriani collection and our selection of Italian pasta.