Cipriani

Venice, by way of Harry's Bar: Cipriani Food, started by Arrigo Cipriani in the mid-1980s, makes egg pasta at its own facilities in Venice.

About Cipriani

Based in
Venice, Italy
Founded
mid-1980s (Cipriani Food)
Known for
thin egg pasta from the Harry's Bar family

Giuseppe Cipriani opened Harry's Bar in a former rope warehouse on a quiet side street away from the crowds of Piazza San Marco in Venice. In the mid-1980s Arrigo Cipriani, whom the company calls heir to that legend, started Cipriani Food to bring the family's cooking to people outside the bar.

The family's thin egg tagliolini have long been served in every Cipriani restaurant, and Cipriani Food makes its pasta at its own facilities in Venice, using very fresh eggs.

Cipriani questions

What is egg pasta, and how does Cipriani Food make it?

Egg pasta is pasta dough enriched with eggs, which add richness and color. Cipriani Food makes its pasta from durum wheat semolina, a coarse flour milled from durum, a hard wheat whose high protein suits pasta, and very fresh eggs. Protein forms gluten, the network that makes dough stretchy, so the pasta holds up even when cut thin.

Is Cipriani pasta connected to Harry's Bar?

Yes. Giuseppe Cipriani opened Harry's Bar in Venice in 1931, and it is known as the home of the Bellini (Prosecco with peach purée) and of carpaccio (raw beef sliced or pounded paper thin); Italy declared it a national landmark in 2001. Arrigo Cipriani, heir to the bar, started Cipriani Food in the mid-1980s, and its tagliolini are served in every Cipriani restaurant.

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