It could only be so: respecting a cliché Jeff Bezos and Lauren Sanchezspouses, met at theHarry’s Bar For a Bellini and a lunch with friends, from Orlando Bloom to Tom Brady, after a walk and a little shopping in the city they found themselves there, at the tables of the most famous restaurant in Venice and the world.
A young American and a kind barman
The Harry’s Bar, the farthest from those found at the top of the world rankings, was born from a beautiful story of friendship: there was an American boy, Harry Pickeringthat in the 1920s he went on vacation in Venice by an old aunt. He had to detoxify himself from alcohol, but his lifestyle, dissolved and superficial, led him to fight with his relative and found himself alone and without a penny.
In those years Venice was a living city, capable of attracting artists, writers, scions of the high society that wandered in the calls in search of bars and adventures. Harry was one of the latter: Without money and without a perspective he found himself at the bar of the Hotel Europa to talk to Giuseppe Cipriani, a young barman with a kind heart. Cipriani was moved by history and helped him return to the United States lending ten thousand lire, a figure for the considerable era. The young American returned home and a few years later he returned to the Serenissima going directly to look for Cipriani. Not only did he return the sum lent to him, but added thirty thousand lire as a sign of gratitude against Italian barman.
The first bar in a warehouse
Hence the idea, In 1931, to open a place in a former cordami warehousein a blind calle as vallaresso. A five -meter hole for nine, immediately began to attract many customers because the elegance of its interiors was unique and Cipriani’s skill in the composition of cocktails and delicious dishes was already known and still improved over time.
It was he who invented the Carpaccio: a set of very thin slices of raw beef countershight, arranged on a plate and decorated with Kandinskji with a sauce that is called universalinvented by Cipriani in 1950. He titled a Vittore Carpacciosince the color of the meat
Cruda reminded him of the intense colors of the paintings of the Venetian painter, whose works was held at that time an exhibition at Palazzo Ducale.
In the most discussed wedding day-aafter of the year, the guests and the spouses met in the heart of San Marco: Bellini, Pizza, Selfie before the final party tonight
Another invention of Cipriani was the Bellinibased on sparkling white wine (usually of Prosecco
Local or brut sparkling wine) and white fishing puree. Created in 1948 and spread in bars around the world, it owes the name to Giovanni Bellini: the characteristic rosé color of the cocktail reminded the owner of the color of the toga of a saint in a painting by the Venetian painter.
Customers, from Hemingway to Gary Cooper to Orson Welles in the world
Almost nobody in the world can boast the list of customers that the Harry’s Bar has hosted, to which Jeff Bezos and Lauren Sanchez are added the day following the wedding in Venice. In the local C‘It is a book, a notebook carefully kept by Arrigo Cipriani – the son of Giuseppe who took the place in his hand after his father’s retirement and he knew how to continue and increase his prestige – on which there are the names of the extraordinary characters who used to go to the bar: writers, directors, artists, stars of cinema, kings, queens, entrepreneurs, sportsmen. Ernest Hemingway became a habitual customer Between 1949 and 1950 and squeezed a close friendship with Giuseppe so as to describe the bar several times in his novel Beyond the river and among the trees. Gary Cooper, Katrine Hepburn, Barbara Hutton, Truman Capote.
Peggy Guggenheim and Orson Welles (who ordered only champagne and sandwiches with prawns) were at home. Aristotle Onassis came here with Gianni Agnelli who loved the Cocktail Martini and wanted it “half gin and half vodka and with a drop of stockof which he was the owner and that I did not hold in the room “recalls Arrigo Cipriani, who calls his small place” La Room “and 70 years after birth he had the satisfaction of seeing him recognized national heritage by the Ministry of Cultural Heritage.
The Cipriani Empire
Arrigo is a difficult character that a 93 years never hides behind common thought: «The chefs are ruining the great Italian cuisine. Only chefs work from me “is his favorite mantra, combined with hatred for the formats on the kitchen as Masterchef and the very scarce consideration for what Italians. But to him and his son Giuseppe he owes the creation of a small empire (in Europe, the United States, Arab Emirates and East) with restaurants, private clubs – see the one in the center of Milan, hotel (in accordance with the LVMH group).
However, the heart of the Empire and that of Arrigo remains in Calle Vallasso where it is not uncommon to see him turn between the tables. Greeting the VIPs but also normal customers, with particular attention for those who sit alone. “You must never make you wait for who to lunch alone. My father taught me that the single customer always gave the first available table, even from ten seats. Because he has no one to talk to, he must be treated with particular regard, “he explains. As if a guest really likes a dish, it must be cooked every time and in every season, like the tomato tagliolini that Woody Allen He always asks, after having tasted them the first time.
Jeff Bezos and Lauren Sánchez are at Aman Venice while their guests will divide among the most luxurious hotels in Venice. From St Regis to Belmond, from Gritti to Danieli, that’s where the VIPs are in the city
Does the place deserve a stop? The atmosphere is priceless, you can breathe the myth, a Bellini at the counter (as the spouses and friends of the Bezos-Sanchez wedding have done) is an inevitable stop. Cipriani is the history of Venice, a monument to the old noble tradition of the Serenissima. It does not make sense to judge only with the palate this unique place, perpetually fully, e We must not be surprised for the high prices (there are far higher in Venice): 150-200 euros for three courses. For the record, the site does not report them. The dishes? Practically only the classics: seasonal risotto (always good), venezian liver, prawns on the cartine, curry chicken with pilaf rice, the carpaccio who practically everyone asksdiscovering that what is passed off everywhere
(of meat, fish and even fruit) is a different story, here there has been almost 100 years and continues to feed on the myth.
Source: Vanity Fair
I’m Susan Karen, a professional writer and editor at World Stock Market. I specialize in Entertainment news, writing stories that keep readers informed on all the latest developments in the industry. With over five years of experience in creating engaging content and copywriting for various media outlets, I have grown to become an invaluable asset to any team.
