The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini.
A true Bellini is made with the nectar of white peaches and Italian sparkling wine. Mionetto Prosecco Brut D.o.c is an example of a good Italian sparkling wine.
The Bellini consists of puréed white peaches and Prosecco, an Italian sparkling wine. Marinating fresh peaches in wine is an Italian tradition. The original recipe was made with a bit of raspberry or cherry juice to give the drink a pink glow. Due, in part, to the limited availability of both white peaches and Prosecco, several variations exist.
- Total Time: 1 hr 5 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 12 serving
- 2 cups sugar
- 1 cup water
- 1 (16-ounce) bag frozen peaches, thawed
- 1 teaspoon grated orange peel
- 1 (16-ounce) bag frozen strawberries, thawed
- 1 (16-ounce) bag frozen blueberries or blackberries, thawed
- 4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
- Fresh strawberries, raspberries, and blueberries, for garnish
- Orange peel twists, for garnish
Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.
For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.
Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.
This wine is perfect alone as an aperitif or as a delight- ful complement to appetizers such as prosciutto or
mild cheeses. Excellent as a base for Bellinis and other sparkling wine cocktails.
Bellini is also the name of a music group originating in Catania, Sicily . Agostino Tilotta and Damon Che begin writing songs in August 12, 2000. They started their first North America tour in 2001. I must locate this group on you-tube or I -tunes and catch a few bars of their music today!
Bellini is a rhythmic, tight, beautifully aggressive quartet consisting of Agostino Tilotta, his wife Giovanna Cacciola (both also of Italy’s famed Uzeda), bassist Matthew Taylor (the Romulans) and drummer Alexis Fleisig (Girls Against Boys). Though retaining some of the basic elements of their former selves, Bellini are more focused, more structured and more rhythmic than ever before. They embody the true spirit of perseverance and punk rock, making uncompromising, honest music strictly for the brutal love of it.
The Teatro Massimo Bellini is an opera house in Catania, Sicily, southern Italy. Named after the local-born composer Vincenzo Bellini, it was inaugurated on 31 May 1890 with a performance of the composer’s masterwork, Norma. It seats 1,200.