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Cipriani Tagliolini

The famous pasta of Venice's Harry's Bar

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Cipriani's Tagliolini, famous from their birth place the Harry's bar in Venice, are extremely thin, supple, light and silky pasta that will be the perfect choice for pasta al burro and parmiggiano.

Tasting Notes from the Curator

If you go to Venice, there is one address you have to dine at: the Harry’s Bar, founded by Giuseppe Cipriani. This institution ( declared a national landmark in 2001 by the Italian Ministry for Cultural Affairs ) is famous for inventing the Carpaccio and the Bellini’s. Their Tagliolini are one of their staple thanks to their delicate and extremely thin texture. They are like eating silk. They are light, but hold extremely well. They are perfect for Pasta Al Burro ( or Alfredo ), or oven baked with cheese and ham. They can be also magical with some butter and caviar.

Cooking

Cook them in a relatively small amount of salted boiling water for 2 mins ( instead of 1 liter for 100g, try 1/2 liter for 100g ).

An Institution

Giuseppe Cipriani founded Harry’s Bar in 1931. According to the company’s history, Harry Pickering, a wealthy young American, had been frequenting Cipriani’s bar at the Hotel Europa in Venice. Cipriani inquired as to why Pickering had stopped coming to the hotel bar.Pickering explained that he was broke because his family had discovered his drinking habits and had cut him off financially, and Cipriani lent him 10,000 lire Two years later, Pickering returned to the hotel bar, ordered a drink, and paid Cipriani 50,000 lire. According to the Cipriani website, he said, “Mr. Cipriani, thank you.” “Here’s the money, and as a token of my gratitude, here’s another 40,000, enough to open Harry’s Bar.” In 2001, the Italian Ministry of Cultural Affairs designated it as a national landmark.

Storage Instructions

Store in your pantry, in a cool and dark place.

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