Want to know how not to confuse a wolf with an egg and tell people what you had for breakfast? Look no further.
Like all Italian cities and regions, Venice and the Veneto have a very distinctive traditional cuisine. Mirroring the city’s history and development it has elements from land and sea augmented with innovative ingredients introduced from distant lands over the centuries.
I was born in Venice in the first summer of the 1970s. But four summers later, my family decided to join the ebb tide of our concittadini withdrawing from the city of our forefathers.