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VENICE

Venice is a city in northeastern Italy and is the capital of the Veneto region. Built on a group of 118 small islands that are separated by 150 canals and linked by over 400 bridges, its no wonder Venice is one of the most unique cities in the world. Known as the "City of Canals," you won't find any cars in central Venice, however, you will find around 400 gondolas floating though the city's canals.

Venice was listed as a UNESCO World Heritage Site in 1987. It includes the lagoon, and some of the stunning monuments found in the city center.

Built in the 14th and 15th centuries, the Doge's Palace is a masterpiece of Gothic architecture. Today it is a major museum of the city.

Saint Mark's Basilica, also known as the "Church of Gold," is located on St. Mark's square. This five-domed masterpiece is Byzantine in design. With over 85,000 square feet of mosaics created over 8 centuries, this is a church to gaze upon.

The Rialto Bridge is the oldest bridge on Venice's Grand Canal. Originally built of wood and twice failed, the stone construction for the bridge we see today began in 1588.

A gondola being propelled by a gondolier in Venice's Grand Canal is one of the most iconic images in the world. It is a symbol of history, tradition, and romance. According to Venetian law, only native men of Venice can become a gondolier. Gondolas have been used since the 11th century. They are painted black (6 coats) due to the result of a 17th-century law a doge enacted to eliminate competition between nobles for the fanciest gondola. It is still the law today. 

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FOOD & WINE

The Adriatic Sea and the Gulf of Venice provide an abundance of delectable offerings. Many of Venezia's traditional dishes are fish-based.

Bigoli in Salsa (pasta in anchovy sauce) is considered one of the signature dishes of Venice. Bigoli is thicker than spaghetti, and softer too. It's sometimes made with duck eggs.

Risotto al Nero di Seppia (risotto cooked with cuttlefish ink) is a feast for the eyes and the palate.

Sarde in Saor (pictured) is made by coating sardines with flour, frying them, and then marinating them in layers of onion and vinegar.

Baccala Montecato (pictured) is a Venetian specialty of whipped salted cod served on slices of bread or polenta.

Risi e Bisi is a very classic dish made of rice and peas. Traditionally eaten on April 25, St. Mark's Day, it celebrates the bounties of springtime. Best enjoyed in spring when the baby peas are just harvested.

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More than 80% of Veneto's wine production is white. That is the most of any Italian region.

Prosecco is a crisp, sparkling, food friendly wine that is a perfect aperitivo with antipasto and cured meats.

Pino Grigio delle Venezie is a nuanced and crisp pinot grigio composed of at least 85% pinot grigio.

Soave, made from the garganega grape, is a light-to-medium bodied dry wine, with a bit more complexity than pinot grigio.

Amarone della Valpolicella is a full-bodied dry red wine blend made from dried (passito) grapes. This labor intensive wine has a concentrated flavor.

Bardolino is a light-bodied red blend that is considered fresh and fruity.

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