Very hot day when I met with Greg and Mary Catherine for a portrait session in Venice.A really friendly and fun to work with couple, hope to see them again if they come to Venice for a longer stay!
Yesterday evening on the Island of S Elena during sunset
One of the most beautiful bridges of Venice is the Ponte della Paglia (“Bridge of Straw”. This masterpiece is located behind the Palazzo Ducale close to which crosses the Rio di Palazzo. It’s a very important bridge because it links the Districts of San Marco and Castello and allows the passage from the pier on the Piazza San Marco and Riva degli Schiavoni. The view that you can have the Ponte della Paglia is really unparalleled, starting from the glimpse of the Ponte dei Sospiri (“Bridge of Sighs”). But from there you can also have an excellent and charming view of S Giorgio.
Also another sight that offers this historic passage, is the beautiful and romantic sunset with the sun that sets behind the Basilica della Salute. Interesting and curious is the origin of the name “of straw”: in fact this bridge was a place of habitual mooring for boats laden with straw, and this has been known for old ordinances prohibiting this practice, probably for safety reasons related to fires.
Won nearly £50 at the National Lottery Saturday draw and decided to reinvest the money in a new camera. The lightweight plastic Diana F Plus, originally produced in Japan in the 60s, has three different settings, color filters, and a pinhole option to experiment with. It’s known for producing vignetting, and also comes with a powerful flash and tripod capabilities, which will be useful for nighttime shots on the boardwalk. I love the element of surprise associated with cameras like these. The result is so unpredictable and dreamlike. I feel like a kid on Christmas....cannot wait to get it through the post!
baccalà mantecato is one of the signature dishes of Venetian cuisine and a staple of those wonderful hidden-away Venetian bacari, or wine bars.
The name of the dish comes from the verb mantecare, which is a culinary term meaning to 'beat' or 'whip' or simply to 'stir vigorously' so as to create a creamy consistency. It is the same word used to describe the final stage of making a risotto, when you stir the rice vigorously to incorporate grated cheese and butter, to creating that luscious creamy consistency that we all know and love. The technique serves the same purpose here, but in a wholly different context.
Baccalà Mantecato
250gr salt cod, rehydrated. I think this involves a lot of soaking and changing of water over several days – we bought ours already soaked. A pinch of salt – the salt cod once soaked isn’t super salty 1 fat clove of garlic A handful of parsley 2 tbsp milk A squeeze of lemon juice
Oil, for emulsifying (we used vegetable as that’s what we had to hand; groundnut would also work but don’t, whatever you do, use extra virgin olive oil as it will overwhelm the cod)
Simmer the cod in water for 5 minutes, then leave to cool. While warm, break into pieces as small as possible.
In a mortar and pestle, pound the garlic and parsley into a paste. Add the cod and mix vigorously. Roll back your sleeves and get pounding and smooshing as someone else dribbles the oil in, until you get a thick, smooth paste. It needs quite a bit of oil. Add just a squeeze of lemon juice, then loosen with the milk – add on tbsp at a time until it is incorporated – if you feel it’s necessary. Serve with toasted bread.
If you look along the canal from the Rialto Bridge, you will see the remarkable Fondaco dei Tedeschi on the right-hand side. The trading house was built in 1228 and is one of the oldest buildings in Venice.
The building in its present form dates from the 16th century and was built entirely according to the Venetian architectural tradition. Even from a distance you can see the five large gates at the canal side which allowed merchant ships to be loaded and unloaded easily. The 4-floor building contains some 160 rooms – including 80 bedrooms and numerous magazines. It is perfectly designed for its function as a trading house on the Rialto. Unfortunately, only fragments survive from the magnificent facade which was once decorated with frescoes by Giorgione and Titian. It used to house the General Post Office of Venice. Now sold (once again ) to the Benetton Family this is the proposed transformation...
Does Venice really need a new departments store...?? Does it really need such a transformation on an iconic building?
The lagoon city has a long and glorious culinary tradition based on fresh seafood. A writhing, glistening variety of sea creatures swims from the stalls of the Rialto and Chioggia markets into local kitchens. Going with the flow of la cucina veneta requires a certain spirit of open minded experimentation. Not everybody has eaten granseola (spider crab) before, or garusoli (sea snails) or canoce (mantis shrimps), but Venice is definitely the place to try these marine curios.
I saw a video yesterday by Cesare Colonnese about the Seppie in Umido and decided to prepare them today for lunch so went to Rialto market to get fresh Cuttlefish (Seppie)
This requires fresh cuttlefish, because you will need the contents of one or two ink sacks. It makes an excellent one-course meal if served with either fresh polenta, which is the traditional Venetian accompaniment, or a simple risotto in bianco
Clean the cuttlefish, setting aside two ink sacks. Wash the cuttlefish well, cut the bodies into thin rings, and chop the tentacles. Set a pot on the fire and sauté the onion and garlic in the olive oil, over a brisk flame. When the onion is lightly browned remove and discard the garlic, then add the cuttlefish to the pot, salt them lightly, and stir in the parsley Continue sautéing for ten minutes, stirring all the while, then add the wine and bring the mixture to a simmer. Remove the ink from the sacks to a bowl, and add it to the cuttlefish according to your taste – in other words, if you want a very dark dish add all the ink. Stir in the tomato paste as well, and continue simmering over a low flame until the cuttlefish is fork tender (45-50 minutes), adding the hot broth as need be to replace the liquid that evaporates. Check seasoning and serve, in an elegant pre-heated dish.
A Venice tour has been a sought-after experience since the golden age of travel, when people set off on Grand Tours of the European continent. Its lasting allure is a testament to just how unique and unforgettable Venice is - as you look for a Venice tour to suit you, make sure it includes these elements:In addition to providing a deeper experience of the most famous sights, allows you to relax and enjoy your surroundings without the stress of needing to arrange all the varied elements of your trip. And in a city as labyrinthine as Venice, it can help to have a little added guidance so that exploring on your own is truly a pleasant experience.
* Art. Venice is a work of art in its own right, but the visual delights ensconced within the city's many museums should not be missed. You'll find plenty of classical treasures, as in the collection at the palazzo Ca'Rezzonico, but the Venetian art scene is as welcoming to modernity as it is to classicism - as evidenced by the Venice Biennale festival. A Venice Tour allows you to see works that run the gamut of styles and periods in the famous Peggy Guggenheim collection.
* Architecture. The fading grandeur of Venice's canal houses makes for an intriguing atmosphere everywhere you go in the city, but there are also some standout structures that shouldn't be missed. Perhaps foremost among them is the Basilica di San Marco, which is beautiful outside and nothing short of breathtaking inside. San Marco's glittering Byzantine mosaics bring Venice's history to life in stunning visuals. Also on the docket should be the legendary Bridge of Sighs and the marble halls of the Scuola Grand di San Rocco, decorated by one of Venice's most famous residents, Tintoretto.
* Wine. Italy and wine production are inextricably linked - and for good reason. On your Venice tour, you have a unique opportunity to taste the lighter side (in color, not taste) of Italy's wines. Tauck's Culturious experience takes you to visit makers of pinot grigio, Prosecco and grappa in the Veneto region, giving you insight into the cultivation, production and enjoyment of these white-grape-based beverages.
* Food. The food culture of Italy is incredibly varied and often fiercely regional. A well-planned Venice tour takes you to exceptional trattorias and cafes where the splendors of Venetian cuisine - particularly its seafood - are yours for the tasting. And don't miss the opportunity to stroll through the city's fresh food markets to see the quality and diversity of ingredients used in local dishes.
One of the Tour I recommend is here
Redentore is a popular festival that combines the sacred and profane, as Venice celebrations often do.Redentore is the celebration most loved by Venetians, to remind the end of the plague in 1577, one of the most disastrous plagues in Venice history, still commemorated today with "the famous night of fireworks", on the 3rd Saturday of July.
On the 3rd weekend in July, religious and political authorities, inhabitants and guests walk on this passageway to reach by foot, from the historical centre of Venice, the temple dedicated to Christ the Redeemer in the island of Giudecca
From eleven to midnight, after the gastronomical moment, the firework show starts on the most beautiful stage ever realized by man. There is no other place on the world, where the light of fireworks may enlight with its colours a mirror of water like that of the St. Mark´s Basin, with the reflection of the Ducal Palace, St. George, the Columns of Mark and Todaro.
More images are here
Ok not a real Gondola but the best thing after that. Alberto Penzo in his wonderful shop at S Polo 2681 sells amazing Venetians boats reproductions, not the tacky plastic ones you see walking around, we are talking about real gondolas!The Venetian lagoon has a well-established ship-building tradition. Couple that with an intense passion for boat making and you have a stunning collection of gondola model boat kits constantly in production and on sale.
Gilberto Penzo, born in Chioggia in 1954 from a family of craftsmen and shipbuilders, lives in Venice where for many years he has been conducting a vast research, gathering and organizing information about traditional Venetian boats.
Explanations and direct examples of the last remaining gondola builders (squerariòi), surveys of ancient templates and pattern
s, and - in ideal cases - the direct measurement of intact boats, are the sources which allow the author to reconstruct their forms and the construction methods used. These have given rise to a series of books, construction plans, models for museums and private collections, restorations ans reconstructions of boats.With a group of friends who share the same interest, he founded the association Arzanà in 1992 which specializes in the study and conservation of historical Venetian boats.
If you are not coming to Venice soon you can get them here
I found this post on a Forum...and made me laugh...quite few times...But kids use to swim in Venice an no there were no sharks!
I keep seeing these movies and programs on TV about Venice Italy, and I see the people's houses that are like directly on the water, and can't help but think that it would be really cool to swim from place to place. Sure you would be dripping wet, but the water there looks really cool in the movies. (Although it's probably kinda nasty from all of the boats concentrated in that one area.) But I'm asking more of, would there be...sharks and stuff in Venice. If you look on Google Earth, the water eventually does reach the ocean. So I thought that maybe all sorts of evil animals and junk might be waiting to eat you as soon as you tried it. Anyway, those are my thoughts. I'd like to hear yours.
[youtube=http://www.youtube.com/watch?v=_0SzvLhIi_g&w=600&h=450]
For this dish, the pasta is all important. Originally made with duck eggs and buckwheat flour (these days, wholewheat flour and chicken eggs), Why is the pasta so important? Every pasta in Italy is shaped to serve a purpose, and in this case the pasta has a spaghetti-like length 
and shape, but with a coarse rather than smooth exterior. The texture of this pasta allows more sauce to ‘stick’ to the pasta, so the pasta is generally used when you have a pasta sauce with a gravy-like consistency.The following recipe come from Vini da Gigio ....but this is another story....
Ingredients (serves 2) 250g Bigoli pasta 4 tablespoons extra-virgin olive oil 8 anchovy fillets or Sarde 1 medium red onion, chopped finely 1 good bunch of Italian parsley, chopped finely Salt and pepper
Directions 1. Bring a large pot of water to the boil for the pasta. Add a tablespoon of good salt. 2. In a large sauté pan over low-medium heat, add the olive oil, the anchovies and the onion. 3. Stir the mix, helping to break down the anchovies. This should take around 10 minutes. 4. When you have a thick gravy, the sauce is ready, so put your pasta on. 5. When the pasta is al dente, drain it and add it to the sauce. Mix through most of the parsley and serve. Add a little parsley on top to make it pretty. Season and add more olive oil if you wish and enjoy with a medium to full bodied white wine.
Fegato alla Venziana, finely sliced liver with gently stewed onions, is one of the most classic Venetian dishes, and even those who do not usually like liver enjoy it. The recipe will serve 2Ingredients
Preparation
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic.
Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and sauté until liver is just cooked through, about 5 minutes. Stir in parsley
I am not sure but it seems to me that today there is an intruder in St Mark's
The women and not only them of Venice have always paid particular attention to shoes.Today Venice’s artisan shoemakers strike a balance between style and comfort, handcrafting a wide range of boots and shoes using traditional techniques revisited with creative flair. There are three currently plying their trade from workshops within a few minutes of Rialto Bridge. And all of them are women.
When Daniela Ghezzo San Marco 4365, calle dei Fuseri, was studying painting at the Fine Arts Academy in Venice, she found herself constantly drawing footwear, and instinctively knew that this was her real calling. When she was 18, Ms. Ghezzo began spending her days in the Segalin atelier By the time Signor Segalin retired, Ms. Ghezzo, then 24, felt confident enough to take over. With an assistant who does the stitching, she now produces around 10 pairs of shoes a month, at prices ranging from 700€, or about $960, for women and 800€ for men. Her customers wait around six weeks for delivery.
Giovanna Zanella, Campo San Lio, 5641 30122 Venice on the other hand, has an eye-catching range of footwear on display at her colorful workshop in the Castello district. While Ms. Ghezzo favors the classic look, Ms. Zanella goes for flamboyance and delights in the outré touch. The daughter of a master glass-blower, she first opened her store 15 years ago, making hats, bags and other accessories, but shoes have been her sole focus for the past 10 years.
The third shoemaker also learned from Mr. Segalin during two extended visits to Venice before she set up her own atelier in the San Polo district in 2003. Her background, however, is otherwise entirely different. Gabriele Gmeiner campiello del sol san polo 951 30125 Venice was born in Austria and took a diploma in footwear technology and design in London, which she followed with workshops in Vienna and Paris. Later came experience with John Lobb in London and Hermès in Paris.
A stunning new video shows cranes in flight over Venice. The Earthflight - Episode 3 "Europe" a John Downer Productions, Narrated by David Tennantwas screened Thursday 12th January on BBC One.
The video filmed from above and alongside a small group of cranes, with the city as a backdrop, is the latest effort off BBC’s Earth Flight. Shown close-up in flight, and in slow motion, the video reveals how air movement arising from the crane’s wing tips allows other birds to “draft,” much like cyclists do when traveling in pelotons. Those familiar with the sound of migrating cranes passing overhead will appreciate the short video in all its splendor.
[youtube=http://www.youtube.com/watch?v=DHuH7KaPbLc&w=590&h=330]
The Production says:
Common cranes have been hand-reared to fly alongside a microlight to capture these images. Earthflight uses many different filming techniques to create the experience of flying with birds as they reveal some of the greatest natural and man-made monuments of the planet. For more information about the series visit http://www.earthflight.co.uk For more information about John Downer Productions visit their website: http://www.jdp.co.uk
For a Gallery of Venetian Stray Cats click here
The Lion of St. Mark is Venice's mascot, at least among sculptors and decorators but in real life, the closest lion is probably at the Parco Natura Viva just outside Verona ;-)
With no living lions to reign over Venice, the local feline population has adopted a surrogate leonine role. Back in the 1980s, when I spent my year in Venice as part of the national army service, cats were seen everywhere in the city: sunning themselves on park benches, perched on bridges, wandering the streets, and dining on leftovers at the Rialto fish market.
Now the cat population has been limited mainly by laws and modern way of life, there are still few colonies the main ones are at Ospedale Civile (yes inside!) , at San Lorenzo near the Church, at Bacini, at Giudecca near Ponte Lungo at the Arsenale, there are quite few at the Lido and one at Torcello!
There is an Anglo Italian organization Dingo part of AISPA that works to feed, protect and maintain colonies in a healthy and modern way, they also run the "gattile" (Cattery) at Malamocco. Despite several misconceptions and a bit of Italian racism there are no proofs (!!!) that Dingo or the Cinese people are responsible for the disappearance of cats from Venice!
In a brilliant book titled A Venetian Bestiary, Jan Morris wrote:"The cat has always been an essential scavenger in a city that depends on the tides for its hygiene, and has periodically been decimated by rat-borne plagues. It was Shylock the Venetian who declared the cat to be 'both necessary and harmless,' and when from time to time the municipality has tried to reduce the teeming feline population, the citizenry has always been up in arms in protest. Your Venetian cats are not like others. Sometimes of course they live in the bosoms of families, and are fed on canned horsemeat, and prettied up with bows: but far more often they survive half-wild, in feral gangs or covens of cats, and not infrequently some cherished household pet, observing the lives of such lucky ruffians from the kitchen window, will abandon the comforts of basket and fireside rug, and take to the streets himself."
If you're spending more than a few days in Venice, take time to visit the islands of the Venetian Lagoon. Explore the famous islands of - Murano, Burano and Torcello - on a half-day or full day excursion. You'll see glass-blowing display on Murano, shop for lace on Burano, be lost in the wonderful colours of Burano and visit Venice's first church on the tranquil island of Torcello. This tour is a great introduction to the magical islands of the Venetian lagoon
You'll reach the islands on water buses operated by ACTV, the Venice public-transportation company best place will be from Fte Nove. Allow a full day for the entire excursion, or half a day if you skip one of them.
ACTV's lagoon water buses can be crowded during peak season, on weekends, or if local groups of senior citizens or schoolchildren are travelling between the islands. If crowds bother you, or if you're unwilling to stand on a moving boat when seats aren't available, consider one of these alternatives:
Tips:
Spritz is the Venetian drink or Aperitif and once you have tried you will most likely become an adept!One of the best recipe is printed on the canvas bags or t shirts made by women in Venetian prison – They have stalls around twon and one shop in Cannaregio or you can find them here http://www.rioteradeipensieri.org
Spritz recipe INGREDIENTS: 1 part white wine 1 part Aperol (medium sweet) or Select or Campari or San Bitter or Cynar (Very bitter) 1 part seltzer/sparkling water a little ice,an olive, and a slice of orange / lemon
The origins of this drink are not known but it is widely believed that the Spritz was born during the 19th century Austrian occupation of Italy. Its name, in fact, may derive from the German verb spritzen meaning “to spray” or might be linked to the name of specific Austrian wines of the western region of Wachau. German soldiers soon got used to drinking local Venetian wines at the many taverns, but the alcohol content, so much higher than the beer they would drink back home, made them dilute it with water. Thus was born the “straight” Spritz!
But the Spritz isn’t only an Italian phenomenon. Recently, both the Spritz and Aperol are starting to take hold in many different countries, including the US. For example, in the smash hit “Meet the Parents” starring Robert de Niro, Barbra Streisand, and Dustin Hoffman, the latter offers De Niro an Italian Spritz instead of his usual Tom Collins.
