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Farm To Table In A Day

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In the arid deserts of the UAE who would have thought it would be possible to indulge in the flavours of Italy’s finest ingredients as if you were a stone’s throw away from one of the country’s fertile farms.The year was 1931 and something was stirring on the Venetian banks of San Marco. An idea that would echo centuries to come:To serve is first to love; the idea of timeless luxury, impeccable service and good simple Italian fresh food.On this year Giuseppe Cipriani, family patriarch of world-renowned hospitality brand Cipriani, opened the doors to Harry’s Bar where an army of white-jacketed waiters served only the freshest Italian produce to the likes of Ernest Hemingway and the British Royal Family. And so it was here that Cipriani was born, and the rest as they say is history.Cipriani offers much more than just Italian fine dining; it’s an experience – and onne that starts the moment you step inside its crisp maritime interiors. Alike its sister venues across the globe, many of Cipriani Yas Island’s dishes are centred around Venetian ingredients. All of which are delivered to the restaurants within one day of production from the farms of Italy.
RicottaProduced by Cipriani in Veneto region of Italy, ricotta means cooked two times. Ricotta is used in Cipriani’s ravioli and cheesecake. In fact,Cipriani Ravioli is handmade in-house with fresh dough for the ravioli shell. The cheesecake is different from typical American style cheesecake as it is baked in the oven with eggs and sugar.
Baked Italian Cheesecake, AED 71. Homemade Spinach and Ricotta Ravioli with butter and sage AED 111.
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 For further information visit: www.ciprianiyasisland.com
For reservations or enquiries call  02 6575400, or alternatively email yasisland@cipriani.com
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