Arrigo Cipriani

The history of the famous bar and restaurant, as told by the current (1996) owner and son of the founder, Giuseppe Cipriani. The author writes of the operations of his famous restaurant, and best of all, gossips about their famous and often aristocratic clientele. There are stories of Hemingway, Welles, Barbara Hutton and Truman Capote. Also, the many incredibly wealthy people who came for a meal and left an impression either from their kindness or their bad manners.
Cipriani writes about the various business deals by people who wanted to borrow on the bar's famous name, and the famous incident in 1987 when the Ciprianis were literally pushed out of their Fifth Ave. restaurant in a hostile takeover.… (més)

Delightful little book that shares some of the history of Harry's Bar in Venice Italy. It starts with autobiographical info from the original owner. Then his son takes over the book as well as the bar. Talks about how the bar came into existence, thanks to the help of a wealthy Englishman. Arrigo, the son, talks about how his dad ran came up with the bellini and some of the dishes that the bar is known for. A chapter is devoted to famous people who have frequented the bar with particular emphasis on Hemingway. An almost odd chapter that is devoted to nothing but the tableware and furniture of a restaurant. It's obvious that the author loves his job as a saloonkeeper. The book just really makes you want to go to a lounge somewhere and have cocktails and nice conversations with friends. Reminiscent of time's past when men wore hats and women were always in heels.… (més)

There is only one Harry’s Bar. Located on Venice’s Calle Vallaresso, near the Piazza San Marco, this legendary restaurant has been, for five decades, the meeting place for artists, writers, royalty, maestros, divas, celebrities, the very rich, and lots of ordinary--but very wise--Americans and Europeans. Everyone from the Windsors, the Onassises and the Burtons to Cole Porter, Ernest Hemingway and Joan Crawford has come here for great food, fine drinks and the incomparable ambiance.

Here, Arrigo Cipriani shares his favorite stories and secrets about Harry’s Bar and reveals, for the first time, his treasured recipes for the restaurant’s most popular dishes and drinks.

Harry’s Bar, above all, is a bar. Its distinctive mixed drinks were created by its founder, Arrigo’s father, Giuseppe Cipriani. They remain the social center of the establishment. You’ll find careful instructions for making the world-famous Belini--that frosty, frothy combination of rose-colored peach elixir and Prosecco (the Italian champagne), as well as the secret of making the Montgomery, named by Hemingway, which is nothing less than the driest, most delicious martini in the world.

Harry’s Bar is also famous for its sandwiches--mouth-watering, overstuffed, unique concoctions such as pale yellow egg sandwiches spiked with anchovies or chunks of freshly poached chicken or shrimp bound with creamy, newly-made mayonnaise. The Harry’s Bar club sandwich is a legend in itself--knife-and fork food that’s simply superb.

The bar’s famous risottos and the dozens of pasta dishes--including ravioli, cannelloni, and tagliolini--are the house specialties. Potato gnocchi and simple country food such as polenta, squid, baccala, and beans are transformed into elegant dishes by skillful chefs.

Cipriani also invented the sublime dish known as carpaccio and the glorious risotto alla primavera, brilliant ideas that have been imitated all over the world. The originals appear here for the first time.

The secret of Harry’s Bar is not only its great drinks and magnificent food, but also its extraordinary atmosphere, in which high spirits pour forth happily. Arrigo Cipriani captures this spirit and tradition, and delivers it all in his own inimitable style. Opinionated and full of surprises, Cipriani ultimately reveals not only the secrets of his kitchen and bar but also includes lavish, full color photographs by Christopher Baker to transport you there and make the feast a visual one as well. Much more than a cookbook--this is an experience to be savored and enjoyed.… (més)