Every time we talk about the excellence of Italian food and wine exported around the world, and consequently also to Kenya, we ask you to follow our evocations and imagine a scenario in which the paradisiacal visions of a world that is in so many ways marvellous and ideal for a stay that can last as long as a 'second life'.

Today then, try to imagine yourself in any place with an Indian Ocean view, on the coast of Kenya, caressed by the breeze of the 'kaskazi' wind and in the full enjoyment of body and mind. And imagine that you can enhance a moment of savouring the fullness of existence by sipping one of the world's best-known and most celebrated Italian cocktails, and one that is almost unreproducible 'alla buona' in Kenya.

We are talking about the Bellini, the original cocktail based on prosecco and peach juice and pulp, invented in 1948 by Giuseppe Cipriani and inspired by a painting by the Venetian painter Giovanni Bellini known as Giambellino. 

A Bellini, for example, to drink at the Billionaire in Malindi, like the one Ernest Hemingway or Orson Welles sipped at Harry's Bar in Venice.

Cipriani's original Bellini, in an elegant bottle, is now available exclusively, along with many other products of the Venetian brand, an international synonym for the highest level of Italian quality, from the Vinyasa importer in Malindi, as well as, as a reference venue, at the Billionaire.

But in the Vinyasa shop, opposite the city's airport, one can find many other products besides the exquisite Bellini 'original'. One example is Cipriani's egg pasta, with its artisanal production based on durum wheat and eggs, which favours tagliolini, tagliarelle, tagliardi (similar to maltagliati) and pappardelle, as well as traditional short and long pasta, with only durum wheat semolina. 

Cipriani also offers special sauces prepared according to Cipriani chefs' recipes: tomato with basil, pesto and plain tomato. A touch of sweetness with the delicate and tasty 'fugassa', a speciality of the lagoon tradition, leavened in the manner of panettone but without sultanas and candied fruit and excellent both with creams (a chantilly with passion fruit, we suggest...) and in combination with savoury foods: try it with anchovies or salami!

With this combination, Cipriani and Vinyasa open a further route of excellence from Italy to Kenya, looking forward to many more surprises! Vinyasa's Italian sales outlet is open every day from Monday to Saturday, from 8.30 am to 12.30 pm and from 2.30 pm to 5.30 pm.