For each glass: Cut a peach, with its skin on, into small pieces and blend it. Pour the juice you obtain – either filtered or not, according to taste – into a champagne flute and fill the glass up with well chilled Spumante.

Two little tips:

• if the peaches aren’t ripe enough and lack in flavour, add 1 or 2 teaspoons of sugar per peach when you blend them.
• if you don’t filter the pureed peach, the quantity obtained from one peach will be enough for at least two glasses.

This aperitif was created in Venice in the late 1940s, at the legendary Harry’s Bar, in honour of an exhibition of works by the early renaissance painter Giovanni Bellini, held at the Doge’s Palace.