Recipes from "The Harry's Bar Cookbook", by Arrigo Cipriani. Cooking tips, table setup and kitchen equipment.

Extravirgin olive oil from the Italian Riviera and Cabernet red wine vinegar.

Cancello del Sole, Cancello della Luna, Recioto di Soave, Prosecco Cipriani D.O.C.: Controlled Origin Denomination.

Green and black olive paté and Genoese Pesto.

Chopped and sieved, with basil, with olives and capers, with smoked bacon and ham, with tuna.

Curry, Cayenna pepper, black and white pepper and "Arrabbiata".

"Vialone nano semifino" and "superfino Carnaroli" rice.

Quick Information
42nd Street	212.499.0599	NY110 E 42nd Street, N.Y.
Rainbow Room	212.632.5000	30 Rockefeller Plaza, N.Y.

Cipriani's classic panettone, whithout candied fruit...

Arrigo Cipriani's grappa, of extremely limited production.

Tagliolini, tagliarelle and tagliardi: plain white, red with tomato and green with spinach.

Ground coffee and coffee in beans.