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On this page, the interiors of Bottega Cipriani, the Cipriani
Food mono-brand store located in Meolo, Venice

THE STORY CIPRIANI FOOD
In 1931, Giuseppe Cipriani opened the doors of Harry’s Bar In the 1980s, the workshop on the Giudecca island, where
in a former rope factory, set back from crowded St Mark’s Square. pasta and sweet and savoury baked goods were made every day,
For over 90 years, Harry’s Bar has been one of the world’s best- was expanded. This is how Cipriani Food came to be: a pasta
known restaurants, a historic establishment that was declared a factory producing egg pasta for sale using the same method and
national heritage site by the Ministry of Culture in 2001. love that was used to make it for the restaurants.
An institution for the city of Venice and a meeting place for Thanks to continuous research into ingredients, Arrigo
writers, artists, royalty and ordinary people. Its cuisine, service Cipriani perfected the production technique to create a delicate,
and atmosphere have made it unique and inimitable. light egg pasta with an extraordinary consistency, the result of
Since 1931, four generations have worked to create the Cipriani a unique process involving more than 60 roller and lamination
brand around the world, bringing it to the United States, Mexico, steps.
South America, the United Kingdom, the Middle East and China. The pasta becomes the real protagonist of the production,
Today, the venues, the majestic event rooms and the Club available in four shapes: Tagliolini, Tagliarelle, Tagliardi and
Residences on Wall Street, serve more than one million customers Pappardelle, which also include Delicate Egg Pasta, with only egg
worldwide with the same passion and professionalism. whites, and Protein Egg Pasta, rich in protein.
The quest for quality is a constant stimulus for Cipriani Food,
THE LUXURY OF SIMPLICITY which over the years has allowed the company to add a number of
Arrigo Cipriani, Giuseppe’s son, summed up the philosophy specialities to its range of traditional egg pasta, such as: Durum
of the Cipriani brand with the formula of ‘complex simplicity’. The wheat pasta, sauces, condiments, the violet artichoke from
great work behind the attention to detail: from the dishes on offer, the island of Torcello, desserts such as Fugassa and Panettone,
to the décor of the premises, to the welcome given to guests. meringues, biscuits, ice creams, tonic waters and the iconic Bellini
The absence of impositions frees the spirit and the atmosphere created by combining prosecco and white peach puree as invented
of the restaurant is never the same, never static. An intangible by Giuseppe Cipriani at Harry’s Bar in Venice in 1948.
and unique quality. The Cipriani name today expresses the true In 2016, the Cipriani family also invested in the creation
essence of luxury, substance as opposed to superfluity, the luxury of of a Cipriani dairy for the production of mozzarella and other
content and not of form. dairy products.

Protagonist Food 55