A cosmopolitan tradition
No trip to the lagoon would be completed without tasting Venice food and wine: the tradition of Venice food has been deeply marked by the cosmopolitan and complex history of the Republic. Today’s Venice food includes a wide variety of fish dishes (especially lagoon fishes) but also meat and vegetables traditionally cultivated on the mainland and on the minor islands of the lagoon (such as the artichoke from Sant’Erasmo). The use of spices in Venice food tells us about its ancient relationship and trade with the East.
Venice wines, such as Merlot, Cabernet, Malvasia, Raboso – not to mention the elegant Prosecco – are world famous delights. Malvasia wine is so deeply rooted in the Venetian tradition that many calli (the alleys of the city) have been named after it.