There are some rooms that with their innovations have made the history of Italian catering. One of these is the Harry's Bar of Venice who was able to overcome the boundaries of the workers and to create dishes entered into daily language of the whole world, although often people don't know. Cocktail Martini, Bellini, Carpaccio: two essential cocktails and a dish now become homemade. Everyone knows them, few know who created them, indeed maybe you think they have always existed. Instead, no, you created the patron of the Harry's Bar, Giuseppe Cipriani, Father of Arrigo, the author of this book. From the drooling origin of the name to the opening back to 1931, from problems in time of war to the first courses served with cocktails to exceptional patrons like Peggy Guggenheim and Ernst Hemingway who had his reserved table, visible still today: anecdotes and engaging memories yes They intertwine with the menu menu of which all the most important recipes are given - over 120 -, simple and with traditional taste.