This crisp and refreshing cocktail was invented in Harry's Bar in Venice, Italy, (Hemingway's hangout) in the 1940s and named after an Italian artist. For a nonalcoholic version, substitute seltzer water for the sparkling wine.
Place peaches, sugar and lemon juice in blender, and purée until smooth. Pour 3 Tbs. peach purée in champagne flute, and top with 1/2 cup sparkling wine. Repeat with remaining purée and sparkling wine, and serve.