Heritage
Carpaccio
When learning that one of Harry’s Bar Royal patrons, the countess Amalia Nani Mocenigo’s doctor had recommended that she eat raw meat, Giuseppe Cipriani created a dish made from thinly slices of raw beef sirloin. He named the dish after the venetian painter: Carpaccio.
The Original Bellini
In1948 Giuseppe Cipriani, inspired by Venetian painter Giovanni Bellini, concocted a pink fruity drink pureeing those small white peaches that he loved so much. Little did he know the impact It would make on the world of cocktails. Becoming so popular it’s still sipped today. Cipriani would greet the likes of Ernest Hemingway, Sinclair Lewis and Orson Welles, to name a few, who would eat and enjoy their nights away at Harry’s Bar.