![Cipriani](/img/default-banner.jpg)
- 26
- 363 477
Cipriani
United States
Приєднався 4 чер 2015
Four generations grew a single restaurant into a world renowned hospitality brand recognized for its distinguished venues and service.
Відео
Cipriani At Home - Pasta Frolla
Переглядів 4 тис.7 років тому
The first step in making some of our delicious desserts is our "Pasta Frolla." Learn how to make our Sweet Pastry Dough in this episode of Cipriani At Home.
Cipriani At Home - Vanilla Meringue Cake
Переглядів 171 тис.7 років тому
Learn how to make our famous Vanilla Meringue Cake in this episode of Cipriani At Home.
Cipriani Halloween 2016
Переглядів 3,8 тис.7 років тому
Go inside Cipriani Halloween 2016 with Jamie Jones B2B Joseph Capriati with Vanjee and DJ FERRZ2 at Cipriani 42nd Street in New York City.
Cipriani At Home - Melanzane con Stracchino
Переглядів 3,9 тис.7 років тому
Learn how to make our Melanzane con Stracchino in this episode of Cipriani At Home!
Harry's Bar (Trailer) by Carlotta Cerquetti
Переглядів 7 тис.7 років тому
In her documentary, Harry's Bar, the only one authorized by Arrigo Cipriani, Carlotta Cerquetti reconstructs the story of the legendary venue founded by Giuseppe Cipriani in 1931. A place that has now become a symbol of the lagoon and has always been an international pole of attraction for artists and personalities from culture, politics, fashion and art. Harry’s Bar has been declared a nationa...
Cipriani At Home - Tagliarelle Alla Siciliana
Переглядів 8 тис.7 років тому
We’re back! Learn how to make out Tagliarelle Alla Siciliana in this week’s Cipriani At Home.
Cipriani At Home - Season 1 Recap
Переглядів 2,5 тис.8 років тому
We'll be back with more recipes in September! See some of the highlights from Cipriani At Home in this short recap video.
Cipriani At Home - Harry's Bar Special Roger
Переглядів 14 тис.8 років тому
Let us transport you to Venice. Learn how to make our Harry’s Bar Special Roger in this week’s #CiprianiAtHome.
Cipriani At Home - Bull Shot
Переглядів 4,9 тис.8 років тому
Not your typical drink. Learn how to make a Bull Shot in this week’s #CiprianiAtHome
Cipriani At Home - Cucumber Salad
Переглядів 13 тис.8 років тому
Learn how to make our Cucumber Salad with corn, cherry tomatoes, and avocado.
Cipriani At Home - Pollo al Curry
Переглядів 10 тис.8 років тому
We’re making “Pollo al Curry,” a dish that’s been with us since the beginning of Harry’s Bar in Venice.
Cipriani At Home - Risotto Con Asparagi
Переглядів 6 тис.8 років тому
Learn to make one of our classic Risotto dishes in this week's Cipriani At Home.
Cipriani At Home - Squid In Its Own Ink
Переглядів 2,9 тис.8 років тому
Learn to make another Venetian classic in this week's #CiprianiAtHome, Seppie in tecia col nero.
Cipriani At Home - Red Beet Salad
Переглядів 2,8 тис.8 років тому
Our Red Beets Salad is a favorite in all of our restaurants. Learn to make it in this week’s #CiprianiAtHome. Printable directions and ingredients, here: bit.ly/RecipesFromHarrysBar
#CiprianiAtHome - Baby Artichoke Salad with Avocado and Shaved Parmigiano
Переглядів 9 тис.8 років тому
#CiprianiAtHome - Baby Artichoke Salad with Avocado and Shaved Parmigiano
Cipriani At Home - Baked Tagliolini
Переглядів 47 тис.8 років тому
Cipriani At Home - Baked Tagliolini
Cipriani At Home - Calf's Liver and Onions
Переглядів 12 тис.8 років тому
Cipriani At Home - Calf's Liver and Onions
Cipriani At Home - Cipriani Panettone
Переглядів 3,6 тис.8 років тому
Cipriani At Home - Cipriani Panettone
Cipriani At Home: Insalata di Pollo
Переглядів 3,4 тис.8 років тому
Cipriani At Home: Insalata di Pollo
#CiprianiAtHome - Risotto al Parmigiano
Переглядів 7 тис.8 років тому
#CiprianiAtHome - Risotto al Parmigiano
#CiprianiAtHome - Scampi alla Carlina
Переглядів 10 тис.8 років тому
#CiprianiAtHome - Scampi alla Carlina
che palle questo inglese
Tutto perfetto, ma il forchettone di ferro sulla pentola di teflon? Viva la salute 😂
I enjoyed this drink at Harry's bar in Venice. It is perhaps my favorite gin cocktail.
sauce 2; Separate 3 eggs, placing the yolks in one bowl and the whites in another bowl. Add 1 and ½ tablespoons of sugar to the egg yolks and whisk until creamy and light in color. In a separate bowl, whisk the remaining sugar and the egg whites until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture. Add 3 tablespoons of mascarpone cheese to the egg yolk mixture and fold it in until just combined. The sauce is now ready to be served.
sauce 1: Warm up 2 cups of milk in a pot. Cut open one vanilla bean, scrape the seeds and add them to the milk. In a separate bowl, whisk together 4 egg yolks and 2 tablespoons of sugar until pale in color. Add 2 tablespoons of flour to the egg yolk mixture and continue whisking to avoid lumps. Gradually add the warm milk to the egg yolk mixture while continuously stirring. Transfer the mixture back to the pot and cook in a bain-marie (water bath) at 78°C. Once cooked, remove from the heat and stir in 1 cup of heavy cream. Let the sauce cool down before serving.
I have been there.
This is my absolute favorite cake EVER!! I order it whenever I dine @ one of your locations❤
Em português
Why in the world you upload a video without telling all the ingredients or measure!!! This is not professional at all.
it’s at the end of the video
Can someone write the approximate quantities of ingredients used? Thank you!
I tried to do it.. taste awful I don’t think that this is the recipe there is still a secret ingredient that you haven’t mention there!!
Hola buen día, les comento que esa torta es muy común en mi país en todas las pastelerías encuentras una una torta de masa de viscochuelo rellena de crema, bañada con merengue de clara de huevo,es muy comercial solo que no se le da el nombre de la bomba de ciprianii, soi de Ecuador.
I think Italy has the best food but I'm biased.
Somtging is wrong how you can shake the Prosecco mate 😅?
Omg I miss Cipriani
Excellent tutorial
Please comeback with those amazing videos.😘😘😘😘
Measurement of the meringue pls. Thank you
My mom works here
Spettacolare🤤
this restaurant makes the best croque monsieur and of course this scampi recipe... best to cap everything off with a Bellini's
I love bull shots
Fiz esse bolo ficou maravilhosa e de comer rezando
Y cant find any vainilla reference in the whole recipe!
Where is the vanilla?🤔
vanilla was added to the pastry cream
What is pastry cream how can i get it ?
ma siamo in Italia o dove?
Nemmeno i sottotitoli in italiano. E poi protestano perché i veneziani scappano! Anche Cipriani che si vanta di essere veneziano parla straniero! Vada a farsi benedire! peccato perché questa come altre fanno parte della sana cucina tradizionale italiana con consigli che possono essere veramente preziosi. Grazie m mettete almeno i sottotitoli
Salve.Può scrivere per favore i nomi degli ingredienti e di quantità? Grazie ☺
Looking forward to making it. Looks exactly like the one in the restaurant!
Finally found it!!!
The reason i loved cake..
great recipe, poor explanation, no accurate infor of ingredients or sequence provided
🕷🕸🕷🕸🕷🕸🕷🕸🕷🕸🕷🕸🕷spiderverse
Anyone know how to keep this cake? In the fridge?
don't put it in a fridge it; it will destroy it
@@Gabush what happen if put in the fridge?
@@adrianna5751 the cream basically thins.
possiamo avere dei video in italiano santiddio?!?
What is pastry cream?
Go to preppy kitchen and write down pastry creme
My favorite cake ever
Secondo me i tagliolini non sono adatti e si "ammappano"ma per una scampagnata nel new Jersey sono buoni da mangiare vicino al ruscello
What could I use instead of ham?
Mushroom
Turkey
😋
Oh Yes! I Love both Artichoke and Avocado, this short salad recipe looks amazing!!!
Bravi! (Ve lo dico in italiano!)
where is the vanilla tho?
I would like the recipe of tge fampus pasta 😋 and the triple C
What is pastry cream?
Maybe "crème patissiere", abbreviated by chefs to "crème pat" and used in French pastry recipes.
Beautifully done!
everycream??
Cipriani should FIRE that woman the meringue and pastry cream will be completely runny and lack any viscosity if you add the ingredients all at the same. You have to add the chilled heavy cream FIRST and the egg whites FIRST and let them whip up.
If you know how to do it properly, could you please help. There are enough very frustrated nonprofessionals here, complaining about this pastry cream/whipping cream marriage. Please, again
أهي الأهداء حقها أقيمت راسخة