Venetians have the habit of taking a “giro d’ombra”, i.e. they go from bacaro to bacaro and have a glass of the tavern’s wine with their friends
On November 21st Venice celebrates the end of the plague of 1630 and eats the traditional dish for the Madonna della Salute, made of salt wether mutton meat
The church of Santa Maria della Salute in Venice has created one of the Venetian proverbs on plague, as well as traditions related to typical dishes
Venetian cookery has many flavours and ingredients, whose common ground lies between water, earth and sky: the raw materials of its culinary specialities come from these elements
One curious episode from Giacomo Casanova’s life, told by Casanova himself in his Memoires
The term bàcaro comes from a gondolier who, when tasting a new wine from Southern Italy, cried out “Very good! This is a bàcaro’s wine, indeed”
Gingerino, with its ruby-red colour and bitterish taste, is the perfect soft drink for every time of the day.
Cantina Do Spade is one of the most ancient osterie of the Calle delle Spade area in Venice
What are truffles and which are the differences between black and white truffles?
To drink an ombra in Venice is a social habit, a way to show friendship and solidarity