‘Complex simplicity’ is the oxymoron that constitutes the DNA of Cipriani Food and Drinks. In this maze of the “Made in Cipriani” universe, built brick by brick since 1983, first by Giuseppe, then Arrigo; the two companies have been working to bring taste, flavor and emotion from the world’s most famous “innkeeper” to its tables.
Craftsmanship and quality go hand in hand thanks to innovative processes that have come from Giudecca to Meolo (near Venice), where production remains slow and steady, and processes are followed with unique meticulousness. Man makes the difference, and according to Arrigo: “There is spirit and there are objects.
There is the human being and his extraordinary capabilities”. A vision that leads to the search for those “old-fashioned” flavors that capture the attention of the world, as Cipriani Food and Drinks export to over seventy countries across the globe.
From pasta to the iconic Bellini, to desserts such as the “Fugassa”, to new arrivals like “Sette Parti” bitter and artichoke beer, all are examples of a sustainable and circular economy. For “Made in Italy”, pasta is Cipriani’s main highlight.
Available in four forms: tagliolini, tagliatelle, tagliardi and pappardelle; suitable for low-cholesterol diets or dietary requirements for athletes, thanks to its high-protein content; accompanying these are: Evo olive oil, sauces such as Pomod’Oro, made only with freshly processed tomatoes, or pesto, which enhance the basil.
To complement the latter, is the “Drinks” offer, starting with Bellini, invented by Giuseppe to celebrate peace after the end of the Second World War, then, tonics, wines and beers. Our beers are flavored with artichoke, made from the leaves of the Violetto di Sant’Erasmo, a plant that grows on the island of Sant’Antonio (Torcello), in the middle of the Venetian lagoon. An excellent product, the result of zero waste-based research. Malt and radicchio flavors complete the offer.
