Travel Reference
In-Depth Information
(soft salami), San Daniele hams, and Taleggio cheese-wheels at
Aliani
(
Click here
) remind you that Veneto's
culinary fame wasn't built on seafood and imported spices alone. Duck into
All'Arco
(
Click here
) for the
city's best
cicheti
- ask for
una fantasia
(a fantasy), and father-son chefs Francesco and Matteo will invent a dish
with ingredients you just saw at the market.
WAnder northwest to
Cárte
(
Click here
) to browse recipe albums and cocktail rings in lagoon-rippled
marble paper, and over a couple of bridges until you smell the ink drying on letterpress menus (also sold blank for
dinner parties) at
Veneziastampa
(
Click here
).
Continue to
Museo di Storia Naturale
(
Click here
). Walk a sunny stretch of Grand Canal along
Riva
de Biasio
, allegedly named for 16th-century butcher Biagio (Biasio) Cargnio, whose sausages contained a spe-
cial ingredient: children. When found out, Biasio was drawn and quartered.
You'll be glad to hear there's a restaurant nearby,
Tearoom Caffè Orientale
(
Click here
), where speciality
teas are served with excellent inhouse pastries. Leave room for organic roasted-pistachio gelato at
Alaska
(
Click here
). Over in
Campo San Giacomo dell'Orio
, natural-process
prosecco
awaits at
Al Prosecco
(
Click here
) - but don't be late for dinner at
Antiche Carampane
(
Click here
). The end of your tour de-
serves a toast along the Grand Canal with DOC wines from
Al Mercà
(
Click here
).
