Bellini: A Picture of a Drink

Serendipity. In science, this is what we call the ability to gain knowledge from coincidences, like penicillin, which the world owes to a sloppy bacterial culture. Or super glue, which was almost disposed of as a failed formula for plastic glass - no one could get rid of the stickiness. Or »Bellini«, which could only be created because northern Italian winegrowers didn't know what to do with all of the vine peaches – until Giuseppe Cipriani put one and one together in his Harry's Bar in Venice in 1948. Or rather, one and three: a quarter of freshly pureed vineyard peach, three-quarters of Prosecco, and the classic summer aperitif was ready.