how to make a bellini {locanda cipriani – torcello}

In my mission to get out of the center of Venice and onto the lesser trafficked islands, there was one place I knew I wanted to revisit: Torcello.

Torcello is located in the upper reaches of the lagoon, just north of Mazzorbo and Burano. When the vaporetto lets you off, there is no  choice: take the little canal side path through fields to finally arrive at the most perfect Romanesque church imaginable. There are  a few houses and a couple of restaurants along the way, but for the most part it’s a natural paradise.

Evidently Giuseppe Cipriani thought so as well, since he opened his now famous Locanda Cipriani here. I’ve had lovely lunches in the garden but wanted to stop by this time around for what has got to be the most perfect way to get your daily serving of fruit that I know of: The Bellini.

Invented in the 1930’s by Giuseppe, the Bellini was originally served at his place in Venice, Harry’s Bar. Made of white peach puree and prosecco, the original drink was also tinged pink by the addition of a bit of raspberry or cherry juice. The name, Bellini, is said to have been inspired by a particular shade of pink on the robe of a saint in a painting by 15th-century artist Giovanni Bellini.

What most people don’t realize is that while seemingly simple (peaches + prosecco) a good Bellini is all about the quality of ingredients. I found out all about it when I stopped by the Locanda for a drink. (walking that path can make you thirsty)

Bonifacio, Giuseppe’s grandson, who now owns the Locanda, explained that only white peaches will do, and since they are so delicate and have such a short season, they prepare the puree and then preserve it, using that throughout the year when fresh white peaches are only a distant memory.

And the prosecco has to be the highest quality as well “Or else it will give you an immediate headache” warned Bonifacio as he opened up a bottle. “Even better? Champagne!” Well,  of course. Champagne is always better

So once you’re got these  two things down, the rest is easy. Just watch Bonifacio and you’ll see.

Locanda Cipriani
Torcello
+39.041.730.150

It’s easy to get to Torcello. If you’re feeling flush, a water taxi will take you right to the door. But it’s easy to catch the vaporetto from either Ponte della Paglia (near St. Mark’s) or Fondamente Nove. Stop by Burano on your way back.

For more information on dining in Venice and Italy download my app, EAT ITALY. EAT ITALY is a free app, and contains guides to  Venice, Milan, Rome. Florence and Umbria (and an ever expanding list of regions and cities) available as in-app purchases for both iPhone and iPad.