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It’s time for so many good things

Welcome to Lucio’s December 2011 Newsletter

Such a busy time of year! Here’s some highlights…

It’s Holiday Time

Just a quick note to give you our Holiday Dates, some Christmas Gift Ideas & the real Bellini Recipe.

We also want to thank you all for your tremendous support this year, and we wish everyone a most relaxing, safe & happy holiday time, and look forward to welcoming you to Lucio’s in the New Year. Buone Feste from all at Lucio’s.

It’s Party Time

The festive season is already in full swing with many Christmas Parties and get-togethers here at Lucio’s.

We still have some lunch and dinner availability remaining for our private room which seats up to 32,  or we can accommodate groups up to 12 in the main dining area.

Set menus, with all dishes from the a la carte, include canapés on arrival, crusty Italian bread, side dish of potatoes, personalised menus, dedicated wait staff.

Please see Group Bookings on our website for further details.

It’s Gift Time

Lucio’s gifts available online right now! Simple, safe and secure using Paypal.

Gift Vouchers from $50 to $500 with your personalised message posted to you or your recipient.

Choose from The Art of Pasta $60, The Art of Pasta Collectors Edition $250, Lucio’s Ligurian Kitchen $40 & Soffritto $50.  Lucio will sign the book personally to your recipient.

Overnight delivery available. Please see our website for further details.

It’s Bellini Time

White peaches are at the markets now and should be available for the next 3 months. They are beautiful, with pink velvety skin, white pulp and a pink heart that gives that special glow to a classic cocktail.

We serve this exquisite aperitivo every day here at Lucio’s during the season.

The Bellini was created in the 1930s at Harry’s Bar in Venice by the owner, Giuseppe Cipriani, and his head barman. They mixed the juice and the pulp of fresh white peaches with prosecco and the result became one of the most loved and popular drinks in the world.

It was named only in 1948 during an exhibition of the famed Venetian Renaissance painter Giovanni Bellini. The unusual pink colour of a tunic worn by a saint in one of the paintings reminded Cipriani of his own creation and the occasion became a christening.

There is only one Bellini. It is a seasonal drink to consume only when fresh white peaches are available. Do not spoil its magnificent simplicity by adding anything other than prosecco and ice. Never use yellow peaches or nectars – only the freshest white peaches will do.

And another thing: you do not sip a Bellini – you drink it.

If you would like to make your own at home here is
The Harry’s Bar recipe

3 parts prosecco
1 part white peach puree

Peel the peaches and puree in a blender.

Place the puree, prosecco and some cubes of ice into a strong glass jug or cocktail mixer.

Stir energetically and quickly to mix well.

Strain immediately into chilled glasses and serve.