Carpaccio was invented in the 1950s by Giuseppe Cipriani at Harry’s Bar in Venice. When learning that one of his customers, the Countess Amalia Nani Mocenigo was recommended by her doctor to follow a raw-meat based diet, Giuseppe Cipriani created a dish made from thinly slices of raw beef sirloin. He named the dish after the Venetian painter Carpaccio, inspired by the red and white colours of his painting.
In creating what was to become known as the Bellini Cocktail in 1948, Giuseppe Cipriani was once again inspired by a painter, the fifteenth century Venetian painter Giovanni Bellini. Peaches were in abundance throughout Italy from June through September, and he had a predilection for the white ones. So much so, in fact, that he kept wondering whether there was a way to transform this magic fragrance into a drink he could offer at Harry’s Bar. Bellini is today a well renowned classic cocktail that combines fresh peach puree and Prosecco.