Cipriani餐廳的元祖總店位於意大利，又在千里之外的拉斯維加斯開了分店，將源自威尼斯的特色佳餚和Giuseppe Cipriani自創的菜式帶到Wynn Plaza（永利廣場），本色精彩呈現。
Cipriani餐廳的元祖總店位於意大利，又在千里之外的拉斯維加斯開了分店，將源自威尼斯的特色佳餚和Giuseppe Cipriani自創的菜式帶到Wynn Plaza（永利廣場），本色精彩呈現。 A world away from its ancestral home in Italy, Cipriani opens in Las Vegas, bringing its heritage of dishes specific to Venice—and some invented by Giuseppe Cipriani himself—to Wynn Plaza.
Cipriani最新分店在Wynn Plaza（永利廣場）開張，一眾美食家和時尚人士聞風而動，歡喜迎接這間家族式國際級美味殿堂的到來。深諳意國美食和烹飪之道的人都知道，僅是「正宗意大利菜」的描述還不夠貼切，還要指明是哪個地區。譬如經由薩萊諾前往阿馬爾菲海岸時，如果在登上前往阿馬爾菲或波西塔諾的渡輪之前想在港口附近酒吧裡消磨一下時間，就會見到一種特別的糕點，這種糕點離開阿馬爾菲海岸10英里範圍以外就沒有了。向當地人打聽的話，通常會聽到如下回答：「這就是薩萊諾出產的糕點，只能在這裡吃到。」同樣的事情也可能發生在卡普里島或帕爾馬地區，甚至是威尼斯。1931年，威尼斯有一位名叫Giuseppe Cipriani的調酒師，在聖馬可廣場旁邊運河上的一座石頭建築裡創建了Harry’s酒吧。這裡成為歐內斯特·海明威（與餐廳關係最密切的大文豪）最愛流連的地方，還有美國天才導演奧遜·威爾斯（喜歡一坐下就點兩瓶Dom Pérignon香檳）以及精神領袖阿迦汗四世（喜歡魚子醬和意大利餃）。隨後多年，眾多新一代的名流明星成為座上客，比如大導演亞弗列·希治閣、美國作家楚門·卡波提、影星佐治古尼、妮歌潔曼等人。雖然Cipriani已經由最初的總店發展成一個國際品牌，分店遍布蒙特卡羅、伊比札、紐約、墨西哥城、阿布達比、杜拜等地，卻仍然堅守特色地方菜的根源，以及由Giuseppe自創並發揚光大的各種菜式。Cipriani第四代傳人Maggio Cipriani介紹說，名人最愛的威尼斯菜式包括有威尼斯風格小牛肝、baccalà mantecato（奶油鹽醃鱈魚配粟米糊）以及sarde in saor （酸甜沙丁魚）。他介紹的這些菜式，在美食和文化領域都意義非凡。在Maggio 看來，永利和Cipriani是極其契合的合作夥伴。他表示：「我由衷認為永利度假村是行業的標杆，非常注重細節、質量和服務。我們有共同的價值觀，受到來自同樣客戶群體的讚賞。」Maggio回憶說，他一到訪永利就立即被深深吸引：「餐廳位於全新開業的Wynn Plaza（永利廣場）的商店區域，鄰近眾多著名品牌店鋪，位置絕佳，我們非常滿意。我們一直在構思推出拉斯維加斯特色計劃，這裡看來非常合適。」他所說的鄰近店鋪品牌確實極為著名，包括有Louis Vuitton、Saint Laurent、Bottega Veneta、Stefano Ricci等等。Cipriani如今也加入了Wynn Plaza（永利廣場）的著名品牌行列，弧形設計的餐廳佔地7000平方英尺，大廳面積約3,000平方英尺，私人區域可容納50人用餐。來自全球的Cipriani擁躉可在這裡欣賞到出自Michele Bonan手筆的精心設計，這位著名的佛羅倫斯建築師以設計遊艇、大型莊園、酒店和其他幾處Cipriani餐廳出名，大受環球名流歡迎。Maggio介紹說：「Bonan幫我們設計過很多間分店餐廳，包括Cipriani Downtown Miami、Downtown Ibiza和墨西哥城的Cipriani Masaryk等等。有些設計元素會一致相通，比如店內空間的航海感覺、光澤感的胡桃木、鉻合金和水磨石地板。但每間餐廳都會有自己的特色元素，比如不同的主色調、獨特的燈光佈置。」這裡以皇室藍和焦橙色為主調，與胡桃木圍裹柱子和牆壁的濃郁art deco風格形成對比平衡。 WHEN THE NEWEST OUTPOST OF CIPRIANI OPENED IN WYNN PLAZA, gourmands and the fashion set knew that a legacy that is at once familial and international had touched down. Those who understand Italian cuisine and people who cook it know that it’s not enough to refer to “authentic Italian” cuisine; you must speak regionally. For example, if you make your way to the Amalfi Coast via Salerno and have time to kill before the ferry to Amalfi or Positano, you might find yourself in a bar near the port and notice an unusual pastry—a pastry not seen on the Amalfi Coast just 10 miles away. If you ask about it, you’re likely to receive the following response: “This is a Salerno pastry. You can only get it here.” This might also happen in Capri or in Parma—or in Venice. It was in Venice in 1931 that a bartender named Giuseppe Cipriani debuted Harry’s Bar in a stone building on a canal just off Piazza San Marco. The restaurant was a favorite haunt of Ernest Hemingway (the literary legend most strongly associated with the venue), Orson Welles (known for enjoying two bottles of Dom Pérignon at one sitting) and the spiritual leader Aga Khan (he loved the caviar and ravioli). Luminaries of successive generations followed their lead, from Alfred Hitchcock and Truman Capote to George Clooney and Nicole Kidman. And although the original Cipriani landmark has now become a global brand, with restaurants from Monte Carlo to Ibiza, New York, Mexico City, Abu Dhabi and Dubai (among others), Cipriani stays true both to its very specific regional roots and to the dishes invented and made famous by Giuseppe himself. When fourth-generation Cipriani heir Maggio Cipriani speaks of the cuisine that this celebrity set enjoyed— Venetian dishes like calf’s liver alla veneziana, baccalà mantecato (whipped salted cod with polenta points) and sarde in saor (sweet and sour sardines)— he’s saying something gastronomically and culturally meaningful. To Maggio, Wynn and Cipriani are natural partners. “I truly believe that the Wynn resorts are the benchmark in our industry,” he says. “They distinguish themselves for great attention to detail, quality and service— values that we share and are appreciated by the same clientele.” Maggio recalls that he was immediately taken with the locale. “Wynn approached us with this wonderful location in this exciting new plaza retail section near some prestigious brands. We had been thinking about a Vegas project for some time, and this seemed to be a perfect match.” The brands of which he speaks are indeed renowned: Louis Vuitton, Saint Laurent, Bottega Veneta, Stefano Ricci. Cipriani at Wynn Plaza has now joined them, sprawling over a curved, 7,000-square-foot space: The main dining room is roughly 3,000 square feet, while a private dining area seats 50. Global Cipriani aficionados will observe the careful design touch of Michele Bonan, the famed Florentine architect known for his work on yachts, grand estates, hotels and several other Cipriani venues that are wildly popular with jet-setters. “Bonan helped us design Cipriani Downtown Miami, Downtown Ibiza and Cipriani Masaryk [Mexico City], to name a few,” Maggio says. “Some elements, like the nautical feel of the space with its glossy walnut and chrome or the terrazzo flooring, are consistent with the other locations, but each restaurant has its own unique character, different color accents and unique lighting fixtures.” Against the richness of that walnut—which wraps the columns and the walls with an art deco élan—royal blue and burnt orange dominate.
永利分店的菜單精湛地秉承了餐廳的特色傳統。其他餐廳可能會購買進口mozzarella芝士，而Cipriani是在意大利自己製作芝士並空運過來。Maggio解釋說：「我們會運用傳統的Cipriani美食精髓，搭配威尼斯Harry’s酒吧的經典菜式，例如焗tagliolini意麵配火腿，還有香草蛋白霜蛋糕。但菜單的Yotto部分也會提供更多披薩餅選擇和一些日本料理，這些菜式在其他一些分店也有提供。」菜單裡有一道菜式可以說比其他更特別一些， Maggio滿懷熱情地介紹：「我的曾祖父Giuseppe在1950年發明了一道菜，在威尼斯的Harry’s酒吧和世界各地的所有Cipriani餐廳裡，都可能是最受歡迎的菜式： carpaccio生牛肉薄片。」這道菜風味濃郁，賣相誘人又有歷史故事，是熱門必點菜式。Maggio解釋說：「這道菜的靈感來自Amalia Nani Mocenigo伯爵夫人，醫生要求她禁食熟肉。所以我的曾祖父為她做了一道菜，在碟子上覆蓋一層切成紙一樣薄的生牛柳肉，將奶油色的清淡醬汁在肉上淋出交叉線條。當時威尼斯一位文藝復興時期畫家Vittore Carpaccio正在舉行一個重要展覽，這位畫家的創作以鮮豔紅色搭配閃亮白色聞名，因此為這道菜帶來了Carpaccio的名字。」同樣， Giuseppe將他在20世紀40年代獨創的白桃與prosecco白酒調配的雞尾酒命名為Bellini，靈感就是源自他在15世紀威尼斯藝術家Giovanni Bellini的一幅畫中看到的獨特色彩。Cipriani 的眾多招牌出品，就如同啟發它們的藝術作品一樣，都忠於誕生的創作之地。在6,000英里之外的拉斯維加斯品嚐這些美味，不僅會為您帶來正宗意大利風情體驗，還有更豐富的深層感受。 The menu upholds the legacy brilliantly. Other restaurants might import their mozzarella; Cipriani produces its own in Italy and flies it in. “We will feature our traditional Cipriani cuisine, with classics from Harry’s Bar in Venice like the baked tagliolini with ham and our vanilla meringue cake,” Maggio explains, “but we will also include different pizza selections and some Japanese cuisine dishes in our Yotto section of the menu, which is already featured in some of our other locations around the world.” And one beloved menu item is arguably identified with the brand more than any other. “One dish that was invented by my great-grandfather Giuseppe in 1950 and is probably the most popular, served at Harry’s Bar in Venice and in all the Ciprianis around the world, is the carpaccio,” Maggio enthuses. Given its rich flavor, fanciful presentation and storied history, the carpaccio is all but required. “The dish was inspired by the Countess Amalia Nani Mocenigo, whose doctor had prescribed a diet forbidding cooked meat,” he explains. “So he served her a plate covered with paper-thin sheets of raw filet mignon with a light, cream-colored sauce drizzled over the meat in a crosshatch pattern. At that time in Venice, a major exhibition of the Renaissance painter Vittore Carpaccio—an artist famous for his bright reds and shiny white colors—provided the name.” Likewise, he named the Bellini, the distinctive white peach and prosecco cocktail he invented in the 1940s, after the unique color he’d seen in a painting by 15th-century Venetian artist Giovanni Bellini. The iconic Cipriani offerings, like the art that inspired them, are true to the place where they were born. Sampling them nearly 6,000 miles away in Las Vegas, you’ll be transported to an experience that’s authentically Italian.
著名地標聖馬可廣場是最初的Harry’s酒吧誕生地。 Iconic Piazza San Marco in Venice is the home of the original Harry’s Bar.