We went to Venice recently. Venice is such a unique and magnificent place that I wanted to show you a few photos I took. Then, I thought that the proper thing to do is share a traditional Venetian recipe.
A quick tip if you ever visit Venice: see all of the major sites, of course, but take the time get lost in the city. The major sites are beautiful indeed, but unfortunately they’re very crowded. To receive a real, stress-free feel of the city, walk around without a purpose and without keeping track of time. You will see beautiful small canals, countless bridges, gorgeous piazzas and astonishing architecture, all without the noisy crowds and annoying merchants. You will feel like you are in a labyrinth, but sooner or later you will arrive at some major canal where you can take Varporeto. I’m not sure if there is any other city in the world that I would want to get lost in, but in Venice it is the single best thing to do.
And now the food part of the blog post :). Peach Bellini is signature Venetian cocktail invented by Giuseppe Cipriani. He was a founder of Herry’s Bar in Venice. The bar was popular among many famous people, and it was a favourite of Ernest Hemingway. The Bellini cocktail is made from dry white sparkling wine and a peach purée.
It’s not super healthy because, like any other cocktail, it contains alcohol. However, it is still better than most alcoholic beverages because it contains fresh fruit.
It is the perfect refreshment for laid back summer evenings and summer parties. Traditionally, Bellini is made with Prosecco wine, which is a sparkling wine from the Veneto region.
It sounds a bit fancy but it’s actually a less expensive substitute for Champagne. If you can’t find Prosecco in your local store, you can use Champagne or any other dry sparkling white wine. And if you don’t have time to blend the fresh peaches, you can use peach nectar, although I highly recommend blended fresh fruit to make the beverage all the more refreshing.
- 1 bottle Proseco wine, or other dry sparkling white wine
- ½ pound (about 250 grams) of peaches
- Peel and blend the peaches. It’s better if they are peeled, but if you are using a high-speed blender, you won’t have any problems if you blend them unpeeled.
- Place purée in fridge to cool down.
- Pour peach purée into champagne glasses, and then fill up glasses with chilled Prosecco.