VENICE: Do you know how the Bellini was born and that it may never have happened if it weren’t for the trials and tribulations of an American named Harry Pickering? We can’t leave our final episode on Venice without leaving a few recipes behind. You must try the Baccalà Mantecato which is from our guest Monica Cesarato, and can be found in her book Andar per Bacari. And we meet the first food writer and celebrity chef from the Italian Renaissance, Bartolomeo Scappi.
Luxury is the absence of impositions. – Giuseppe Cipriani
Inside:
DRINK RECIPES MENTIONED:
Peach Bellini
INGREDIENTS
DIRECTIONS
Venetian Spritz
INGREDIENTS
DIRECTIONS
1. Pour Aperol into a champagne flute (or wine glass filled with ice if you want to be traditional) and then slowly pour prosecco over top. Be sure not to pour too quickly or you will have a bubble over.
2. Take one half of the orange wheel and squeeze the juice into the drink. Use the other half of the orange wheel as a garnish, or additional juice if you want a little more sweetness to your drink.
The rest of the recipes mentioned: Baccalà Mantecato, Scappi's Braised Beef & his Tortellini with Capon Meat will soon be posted on The Quest Express websiteon the Recipes page. Please check back soon or subscribe to the newsletter here.
Visit Harry's Bar inside Cipriani (Arrigo & his son Giuseppe Cipriani)
San Marco 1323 - Venezia, Italy 30124
Buy Bartolomeo Scappi's Cookbook in Italian or in English
The Bellini Photo Credit: ©Ryzhkov - stock.adobe.com
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Music Credits: INTRO: Loyalty - Philip Ayers | OUTRO: Grasshopper's Dance - Etienne Roussel
