Famous Harry's Bar Bellini Original Base since 1983

Bellini Cocktail – Ca’ de la Pasina – Original base since 1983

43,00 zł

Bellini is the most classic of Long Drinks. Moderately alcoholic and fruity, fresh and light, is a fine symbol of elegance and “savoir vivre”.

To celebrate freedom after the Second World War, this drink is a creation of Giuseppe Cipriani, founder in 1931 of the famous Harry’s Bar in Venice. Over the years the Bar became the meeting place for writers, painters, artists, aristocrats, kings and queens. Among them: Katherine Hepburn, Gary Cooper,  Peggy Guggenheim, Barbara Hutton, Giancarlo Menotti, Orson Welles, Frank Lloyd Wright, Truman Capote,  Joe di Maggio and Ernest Hemingway…

The fame of Bellini Long Drink has gone around the world, so much that in the ‘80s it has been necessary to create the drink, with the same characteristics of the original prepared in Venice, but in a way that could be exported to major cities in Europe and overseas.

Commissioned by Cipriani, Ca’ de La Pasina prepared in 1983 the original base for the drink, and was a formidable success on a global level . Still nowadays it served anywhere in the world, in both summer and winter, in exclusive bars and clubs.

The making is simple: just pour into a cold carafe an iced bottle of dry sparkling wine or Prosecco DOC, and a jar of Bellini Original base, also cold; stir gently and pour into flutes.

Barbastel distributes Ca’ de la Pasina’s products in Poland.

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Description

Since 1976 Ca ‘de la Pasina has been producing extra jams, marmalades, pates and sauces, by carefully selecting fresh fruit and vegetables at the time of harvest, choosing personally and without any constraints only the raw material that meets own rigid yardstick.

Ability, combined with the wealth of experience gained over the years, gives shape to unique and recognizable products all over the world, which stand out for the quality of the ingredients and the processing methods, where human wisdom prevails over the automation of the machines in every phase of the production process.

Ca ‘de La Pasina does not use dehydrated or concentrated fruit and vegetables, industrial products, poor or cheap due to excessive ripening, as well as thickeners, dyes, gelling agents, acidifiers, pectins, etc…

This has been the philosophy since 1976: the search for raw materials that, transformed by hand, are able to convey the organoleptic and qualitative value that characterize them and make them truly unique.

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