 All about VENICE, Italy - Touristic informations, Foods & Events |
Venice
Is the chief-town of the Venetian and is without doubt one of the town more charming of the whole Europe. The stake of this town is found with the sea and its lagoon, involving its inhabitants and making conditional theri manners and rhythms of life.
The water is a vital element, beating and to times disquieting, above all during the periods of high water. Venice is a incomparable cultural center, artistic and tourist and is besides university seat.
The ideal season to visit it and to lose itself between its alleys and its calluses are the spring and the slow summer when to the arrive of the sunset the landscape and the lagoon are colored of a red light. In winter the damp is considerable and gives back the cold hardly tolerable.
However is actual in this cold season that of night it is possible to live intensely that romantic atmospher and a little gloomy that a lot of romance get and that only the canals and the games of light that the water creates can give back tangible.
To move itself to the inside of Venice becomes really amusing for the visitors; in fact other the small ferry and boats that sail for the canals, there are the typical local boats the "gondole".
Then artistic the town is realy fantastic, in fact there are a lot of monuments to be able to visit: the well-known square San Marco with its Cathedral, the Ponti of Rialto and of Sospiri, the Basilica of Santa MAria Gloriosa of Frari, Cà Foscari, House Goldoni, Albrizzi Palace, Mocenigo Palace, Church of San Giacomo of Rialto, Cà Corner, Church of San Rocco, are only some of the very magnificent places.
Carnival of Venice
Carnival starts in Saint Marco's Square with an historical event "La festa delle Marie" on February 18 and it ends on February 28; so, for eleven days, Venice, the adjacent commons, the hamlets and the islands of the lagoon, will be enlivened with teathrical shows, concerts, allegoric cart and masked people.
Venetian cuisine
Eespecially that in the city, is full of traditional dishes that are mostly made using all types of fish and vegetables, with only one limit: the seasons. Indeed it is hard to find dishes on the menus of the restaurants in Venice that have ingredients that are out of season.
Typical dishes are the cicchetti (hors d’oevres) that can be found in all the bacari (pubs) counters, that must be eaten with an ombra (glass) of wine. Typical Venetian cicchetti are: fried crab claws, meat balls, half boiled eggs with anchovies, fried vegetables, moscardini (tiny octopus) with polenta, salami with polenta and toasted bread with creamed cod, i.e. cooked in milk and then creamed. However, the best hors d’oeuvre by far are the sardee in saor: these are sardines cooked and marinated with onions and vinegar and flavored with raisins and pine nuts.
For first courses, the Venetian cuisine has a lot of different specialties to offer. The risottos, made with scampi or cuttlefish, are famous, although the best known recipe is for "risi e bisi", the risotto made with peas that the Doges ate on San Marco’s day. Pasta dishes included spaghetti with clams, spaghetti with cuttlefish ink, "bigoli in salsa" (bigoli are a sort of long thick spaghetti with a hole in the middle, with an anchovies and onions sauce), and the popular pasta e fagioli, a hearty pasta and bean soup that is served in both the pubs and in the best restaurants in Venice.
For main fish courses, we recommend you try the scampi alla busara, with tomato and chilli pepper, cooked in sauce and cuttlefish cooked in sauce, all accompanied by polenta. Fried moeche is also very popular; these are small crabs fished during the changeover period (spring and fall) when their shells are soft and edible. The most typical main meat course is liver venetian style: this is soft veal liver stewed with a lot of onions.
An entire chapter is needed to talk of the castraùre, the famous purple artichokes that are grown on the islands in the lagoon, especially on Sant’Erasmo. They are rare and precious, and were recently classified by Slow Food. They can be eaten in several different ways but only during the harvesting period, which runs from the end of April until the second half of June.
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