Piazza San Marco, pigeons, gondolas, water taxis, Murano glass, polenta, seafood, spaghetti carbonara, tiramisu, gelato, granite, prosecco, bellinis, Marco Polo, Rialto Bridge, lagoon, canals, Hotel Danieli, Cipriani, lido, casino…..
Venice is a beautiful and romantic city situated across a group of 188 small islands that are separated by canals and linked by almost 400 bridges (ponte). Travel to Venice, the northeastern part of Italy along the Adriatic Sea, and fall in love with the Italian country, city, people, history, art and cuisine. Returning after 40 years, I fell in love again with Venezia and my guy, Vincenzo. Simpatica!
The San Marco Basilica is a combination of Renaissance and Gothic architecture, rebuilt in 1063.
Piazza San Marco is where you want to be in the evening. You can’t escape the pigeons as you listen to the dueling orchestras, church bells, sip on an espresso, limoncello or a bellini and stroll through the narrow passageways enjoying a gelato. La Dolce Vita!
Murano is an island accessed by water taxi or the public waterbus. It has about 5,000 inhabitants and is a peaceful and lovely community of seaside homes and peaceful streets. The glass blowing factory is a main attraction, rightfully so. Beautiful glassware, chandeliers, sculptures, mirrors, etc. are manufactured here and shipped all over the world. Their showroom is spectacular. The Venetian people are intensely proud of their glass art.
The cuisine in Venice is wonderful. You can’t go wrong in almost every restaurant and café. Delizioso! Spaghetti a la vongole, spaghetti cacio e pepi, sole meuniere, chicory and rocket (arugula) salad, seafood, all traditional and tasty.
Fresh fish display
Recipe:
Spaghetti cacio e pepi
– butter, cracked black pepper, salt, grana padana cheese, pecorino romano cheese
That’s it, that’s right, no garlic or onion.
Ingredients for 2 people:
Salt and cracked black pepper (1 teaspoon)
6 ounces pasta (such as tagliolini, bucatini, or spaghetti)
3 tablespoons unsalted butter, cubed, divided
3/4 cup finely grated Grana Padano or Parmigiana cheese
1/3 cup finely grated Pecorino Romono cheese
Boil water in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender (al dente). Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add pepper and cook, swirling pan for about 1 minute.
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano cheese, stirring and tossing until melted. Remove pan from heat; add Pecorino cheese, stirring and tossing until it melts, sauce coats the pasta. (Add more pasta water if sauce seems dry.)
An osteria display of foods: arancini, lasagna, calzones, prosciutto, fried prawns. Also, grilled vegetables, mozzarella caprese, frutta di mare, sardines, octopus. All very fresh and wonderful.
Mangia, viaggio e amore!
