The Bellini was first made in 1948 by Giuseppe Cipriani at Harry’s Bar in Venice. The name was derived after 15th century artist Giovanni Bellini and in Italy a traditional Bellini is made by macerating white peaches in white wine . Many recipes use champagne instead of white wine, but we favor the now accepted standard of Prosecco. Enjoy a Bellini with a light snack or by itself to start a lovely meal.
Ingredients1 oz. white peach puree3 oz. chilled Prosecco
Via Mariano Pallottini