Pitch Black and Very Romantic

what a view

You know in the movies where the character comes upon a scene that is almost overwhelming for them, everything goes silent, action appears to come to a screeching halt as if its too much for all their senses to operate at the same time as they absorb their surroundings, and then slowly like dominos falling their senses gradually resumed their normal functions.  That happened to me on my first encounter with Venice.  I took one step from that train station and attempted to absorbed the panoramic view before me.  I saw a city like nothing I’d experienced before.  Looking back, I’m not sure why I responded in this way, I mean I had seen pictures so it was not like I was completely surprised, but that first physical encounter was a doozy, knocked me sideways and always kept me wanting more.  For the duration of my stay, each day was an adventure, never knowing what was around the next corner.

This city defines the word:

romantic |rōˈmantik; rə-|

adjective

1 inclined toward or suggestive of the feeling of excitement and mystery associated with love : a romantic candlelit dinner.

• relating to love, esp. in a sentimental or idealized way : a romantic comedy.

2 . of, characterized by, or suggestive of an idealized view of reality : a romantic attitude toward the past | some romantic dream of country peace.

Even the food was different than the other cuisines we encountered on our exploration of Italy, and its probably due to the outside influences imposed on it by its trading partners and the treasures associated with the spice trade.  Venice was the portal by which spices such as pepper, ginger, nutmeg, cinnamon and cloves made their entrance into Europe.  If ever there was a trend setting place it was Venice.

One Venetian cookbook written about the time of Marco Polo (one of Venice’s famous sons) in the 1300’s called Libro per cuoco (Book for Cook) describes a Fine Spices for Everything mix as follows:

1 oz pepper
1 oz cinnamon
1 oz ginger
1/8 oz cloves
¼ oz saffron

* Assumes spices were ground with pestle and mortar

This recipe was indicative of how the wealthy and well traveled Venetian entrepreneurs and captains ate food that tasted as exotic as possible, thanks in no small part to the spices they imported. [Source: Delizia! by John Dickie, Free Press, 2008]

Venice

San Marco's Square

Venice is a Northern Italian city famous for its tourism and industry, and for being the capital of the Veneto region.  The city encompasses 117 small islands in the marshy Venetian Lagoon along the Adriatic Sea. The saltwater lagoon stretches along the shoreline between the mouths of the Po (south) and the Piave (north) Rivers.

The Republic of Venice was a major maritime power during the Middle Ages and Renaissance, and a staging area for the Crusades, and a key center of commerce and art from the 13th century up to the end of the 17th century.  Goods from Champagne and the ports of the Low Countries of Europe and Cornish tin were sold side by side silks and medicine from the South China Seas.  Venice was richly rewarded for its entrepreneurship and good governance and became known for its several considerable artistic achievements, and history of excellence in most of those aspects, notably during the Renaissance period.

History of Venice

The Rise

The Arsenal - ship building

In 810, an agreement between Charlemagne and Nicephorus recognized Venice as Byzantine territory and acknowledged its trading rights along the Adriatic coast.  From the ninth to the twelfth century Venice developed into a city state, its strategic position at the head of the Adriatic synched Venetian power trading extensively with the Byzantine Empire and the Muslim  world.  In 1104 the Venetian Arsenal was under construction which, when at maximum capacity could churn out a warship a day at its peak.  By the late thirteenth century, Venice was Europe’ most prosperous city.

Venice closely aligned itself with Constantinople, being twice granted trading privileges in the Eastern Roman Empire, through the so-called Golden Bulls or ‘chrysobulls’.  In the first chrysobull Venice paid homage to the Empire but not in the second, a clear reflection of the decline of Byzantium and the rise of Venice.  It was not long before Venice saw an opportunity to advance itself and become an imperial power.  Venetians financed the Fourth Crusade which seized and sacked Constantinople and established the Latin Empire.  As a result of this conquest considerable Byzantine plunder was brought back to Venice.

view from the canals

The city was governed by the Great Council made up of members of the noble families of Venice. The Great Council appointed all public officials and elected a Senate of 200 to 300 individuals.  One member of the great council was elected “Doge”, or duke, the ceremonial head of the city.  A title typically lasting until death, although in practice, several Doges were forced by their peers to resign the office and retire into monastic seclusion when they were felt to have been discredited by perceived political failure.

The Venetian governmental structure was similar to the republican system of ancient Rome, with an elected chief executive (the Doge), a senate-like assembly of nobles, and a mass of citizens with limited political power, who originally had the power to grant or withhold their approval of each newly elected Doge. Church and various private properties were tied to military service, though there was no knight tenure within the city itself. The Cavalieri di San Marco was the only order of chivalry ever instituted in Venice, and no citizen could accept or join a foreign order without the government’s consent. Venice remained a republic throughout its independent period and politics and the military were kept separate, except when on occasion the Doge personally headed the military. War was regarded as a continuation of commerce (hence, the city’s early production of large numbers of mercenaries for service elsewhere, and later its reliance on foreign mercenaries when the ruling class was preoccupied with commerce).

Though the people of Venice was primarily orthodox Roman Catholics, the state of Venice was notably free of religious fanaticism, as evidenced by the lack of even a single execution for religious heresy during the Counter-Reformation. This perceived lack of zeal contributed to Venice’s frequent conflicts with the Papacy.

The Fall

a sign of something

Venice’s long slow decline started in the 15th century, when it unsuccessfully attempted to hold Thessalonica against the Ottomans. Venetians also sent defended Constantinople against the besieging Turks, and once if fell, the Sultan Mehmet II turned his sites on Venice.  The war lasted thirty years and cost Venice much of her eastern Mediterranean possessions.  Then a string of continued bad luck (for the city) – Christopher Columbus discovered the New World, and Portugal found a sea route to India, which eliminated the dependence on Venice’s land route monopoly. France, England and Holland eagerly followed Portugal in their new spice route, and she was sidelined in the race for colonies.  About the same time, France and Spain fought for over Italy in the Italian Wars, and further marginalized its political influence.

Fast Forward

Napoleon Bonaparte ended over a millennia of Republican independence on 12 May 1797, when his army conquered Venice during the First Coalition. The French conqueror brought to an end the most fascinating century of its history.  During the Settecento (18th century) Venice was perhaps the most elegant and refined city in Europe, greatly influencing art, architecture and literature.  Venice became Austrian territory when Napoleon signed the Treaty of Campo Formio on 12 October 1797. The Austrians assumed control of the city in January of the following year, and there was some repeated changes of rule between Austria and Napoleon’s Italy until 1866, following the Third Italian War of Independence, Venice, with the rest of the Veneto, became part of the newly created Kingdom of Italy.

During the Second World War, the city was largely free from attacks, and liberated by New Zealand troops in April 1945.

The City Itself

The city is divided into six areas or “sestiere” created about 1170:

  1. Cannaregio
  2. San Polo
  3. Dorsoduro (including the Giudecca and Isola Sacca Fisola)
  4. Santa Croce
  5. San Marco (including San Giorgio Maggiore)
  6. Castello (including San Pietro di Castello and Sant’Elena)

life is good

The other islands of the Venetian Lagoon do not form part of any of the sestieri, having historically enjoyed a considerable degree of autonomy.  Each sestiere has its own house numbering system that can be considered a bit convoluted.

Sinking of Venice

The buildings of Venice are constructed on wood piles imported from the mainland. (Under water, minus oxygen, the environment prevents the wood’s decay. In fact, it is petrified as a result of the constant flow of mineral-rich water around, so that it becomes almost stone-like.)  Most of these piles remain intact after centuries of submersion, but the buildings are often threatened by seasonal flooding from the Adriatic.  Part of the explanation for the water ways is that six hundred years ago, the Venetians protected themselves from land based attacks by diverting all the major rivers flowing into the lagoon so no sediment accumulated to fill the area around the city. This resulted in an ever deepening lagoon environment.

Getting Around

the transportation situation

Venice is famous for its canals, all 177 of them, that form an archipelago of 117 islands in a shallow lagoon. The islands on which the city is built are connected by 455 bridges. In the old center, the canals serve the function of roads, and almost every form of transport is on water or on foot.  It takes awhile, but you slowly recognize the fact that there are no cars, when we were there, we saw some repair work being down on buildings and all the cement work was performed in a boat.  Even bikes are rare as the rider would not get far before having to dismount to carry her bike over a bridge.  Venice is Europe’s largest urban car free area, unique in Europe in remaining a sizable functioning city in the entirely without motorized vehicles.

Venice is famous for their unique boat, the gondola.  Although now mostly used for tourists, weddings, funerals, or other ceremonies, as ascertained by the price.  The Gondoliers, by law, must be of Venetian birth.  Most Venetians now travel by motorised waterbuses (vaporetti) with regular routes along the major canals and between the city’s islands, and are analogous to public transport. The city also has many private boats. The only gondolas still in common use by Venetians are the traghetti, foot passenger ferries crossing the Grand Canal at certain points without bridges.

another bridge to cross

Some Venetian Islands

  • Burano
  • Lazzaretto Vecchio
  • Lido
  • Mazzorbo
  • Murano
  • Mioldalni
  • Isola di La Grazia
  • San Michele
  • Isola di San Secondo
  • Sacca Sessola
  • Sant’Erasmo
  • Isola di San Clemente
  • San Francesco nel Deserto
  • San Giorgio in Alga
  • San Giorgio Maggiore
  • San Lazzaro degli Armeni
  • San Servolo
  • Santo Spirito
  • Torcello
  • Vignole
  • Giudecca

just another home along the canal

Many of the villas were designed by Palladio, and according to the architects, water around the villas was an important architectural element as it added brilliance to the façade.  The rich and diverse architectural style, clearly shows the influence of the Gothic treatment such as the lancet arch coupled  with the influence of the Byzantine style from Constantinople and the Arab influence from Moorish Spain. Chief examples of the style are the Doge’s Palace and the Ca’ d’Oro in the city.

Trend Setters

In the 14th century, many young Venetian men wore tight-fitting multicolored hose, the designs on which indicated the Compagnie della Calza (“Trouser Club”) to which they belonged – does this trend sound vaguely familiar? The Venetian Senate passed sumptuary laws, but those clever, rebellious fashion addicts merely adapted their outfits to circumvent the law. Dull garments, worn atop colorful ones, were cut to show the hidden colors.  The result was the widely adapted men’s “slashed” fashions in the 15th century.

Venetian Glass

Venice is famous for its ornate glass-work, known as Venetian glass, incredibly colorful, elaborate and breathtaking to watch being transformed, most of the work we seen today is from techniques developed by the thirteenth century. Toward the end of that century, Venetian glass industry focused its operation on the island of Murano in Venice.

Byzantine artisans contributed to the development of Venetian glass. When Constantinople was sacked by the Fourth Crusade in 1204, some fleeing craftsmen came to Venice. This scenario was repeated when the Ottomans took Constantinople in 1453, supplying Venice with still more glassworkers, and the opportunities to learn new techniques.  Despite efforts to keep Venetian glassmaking techniques within Venice, their secrets leaked out to other Italian cities and European countries.  One glass company, Barovier & Toso is one of the oldest firms in the world, formed in 1295, and still making glass on Murano.

Venetian Food

Venice cuisine is primarily seafood based, and one of the most representative dish is fish risotto in all its forms.  One unique version is the risotto alle seppia with a black color from the cuttlefish being cooked in its own ink.  This dish was on my list of foods to try in Venice and I was not disappointed, very tasty indeed.  But the Venice cuisine is famous also for its variety of soups (brodetto di pesce), recommended the cephalopod type of fish: cuttlefish, octopus and squid. Venetians also like to marinate their fish, and a good example is sarde in saor (marinated sardines).  The marinating of fish dates back to the time when this was a prescribed way to preserve fish for long voyages.

Venetian cuisine is primarily characterized by seafood, but also includes garden products from the lagoon islands, rice from the mainland, game, and polenta. Other famous dishes include:

bisàto (marinated eel)
baccalà mantecato (stockfish) – softened dried cod is cooked in olive oil, parsley and garlic and then creamed in a blender
risi e bisi (rice and peas)
fegato alla veneziana (Venetian-style liver)
seppie col nero -cuttlefish, blackened from the ink
cicchetti – tasty tidbits (think tapas)
sarde in saor – sardines in sweet-sour sauce – a type of cooking attributed to the Arabs who introduced citrus to the area
prosecco, an effervescent, mildly sweet wine

Desserts might include:

baicoli – golden, oval-shaped cookies
pan del pescatore (bread of the fisherman)
bussolai (butter biscuits and shortbread made in the shape of an “S” or ring) from the island of Burano
crostoli also known as the chatter, lies, or galani
fregolotta (a crumbly cake with almonds)
rosada – milk pudding
zaléti – cookies of yellow semolina

Venice being the port by which all goods entered Europe, first sampled the delights and imagined the possibilities of sugar.  Here sugar replaced honey long before the rest of Europe.

Coffee stopped here first as well, but initially it was not given a second glance, they thought the method of boiling and fermenting too tedious be be worthwhile.  Coffee shops were set up to accommodate the Turkish merchants doing business in Venice, but I guess that heady smell proved to be too tempting and the locals soon adopted this drink.

Wonderful in depth read in Venetian food.

For me the dish I had to try was the cuttlefish cooked in its own ink.  Versions abound some served over risotto or pasta.  This version suggests polenta.  The flavor has a more earthy component thanks the the ink, but coupled with a crisp white wine (for which the region is famous), its easy to see why this dish remains a favorite.

Sepe in Umido col Tecio Nero (Cuttlefish Stewed in Its Ink)

This one is a keeper

Serves 4

Recipe modified from the incredible Venice & Food by Sally Spector

Ingredients

1 pound cuttle fish, prepared – boned, ink sac, and entrails removed, etc.
½ c dry white wine
2 cloves garlic left whole
3 T minced fresh parsley
olive oil
S+P

Directions

Cover the bottom of a large pot with some olive oil, add garlic and cook over medium heat.  When the garlic starts to brown, remove it.  Add the prepared cuttle fish, tentacles, and ink sac to the pot, along with the wine, and a dash of salt and pepper, and parlsey.  The mixture will turn black.

Cover the pot, and bring to boil and lower the heat.  Cook, covered at low heat for about 40 minutes, or until tender.  The cuttlefish will release moisture as it cooks.  To thicken the mixture remove the lid and allow some of the moisture to evaporate.

Serve this with polenta.

Alternatively, I’ve found cans of cuttlefish in their ink in Asian markets, and I’ve combined then ingredients with the amounts of wine, parsley etc., indicated above and served it with rice or pasta.  It was delicious.  I found pasta that was blackened with the ink and it made for a dramatic presentation, or black rice – and the dish is indeed pitch black especially against a white serving plate.  This is my kind of dining in the dark, the perfect dinner for a date, complete with a glass of vino to savor.  Dark and romantic – just  the way I like it.

Update me when site is updated

36 comments for “Pitch Black and Very Romantic

  1. May 23, 2010 at 9:39 PM

    This is a fascinating post! I previously knew about Venice’s rise to power via the spice trade, but was glad to learn about it’s political history and trends, and of course the food! I’ve never saved the squid ink whenever I’ve cleaned this seafood. This post has inspired me to make my own homemade squid ink pasta. Your brilliant description, made it sound visually irresistible! Great post!

  2. May 24, 2010 at 12:14 AM

    what a romantic post indeed! Still haven’t done Venice as it’s apparently not that kid friendly in terms of walking and sighseeing but after that incredible post and seafood recipe, really feel I am missing out on something huge!!

  3. May 24, 2010 at 1:06 AM

    what a romantic post indeed! Still haven’t done Venice as it’s apparently not that kid friendly in terms of walking and sighseeing but after that incredible post and seafood recipe, really feel I am missing out on something huge!!
    Sorry, forgot to add great post! Can’t wait to see your next post!

  4. May 24, 2010 at 2:31 AM

    I learned so much about this beautiful city through this post. What a wonderful overview and great pictures. I have never been to Venice but now I feel that I am missing out. I did eat black risotto in Rhodes last November, very different from anything I have eaten.

  5. May 24, 2010 at 7:08 AM

    I have always loved finding more about historical Venice. I have a cookbook Veneto by Julia Della Croce that I love to curl up with – the problem is – I cannot find a lot of the ingredients. Venice enchanted me decades when I was there. It’s one of those cities that always stays with you.

  6. May 24, 2010 at 8:04 AM

    Venice is on my to go list :) Amazing post!!

  7. May 24, 2010 at 8:20 AM

    I’ve always wanted to visit Venice, but have not made it there thus far. I think that the time has come to go now that I am armed with all this info! I had no idea there were no cars in Venice – how fantastic.

  8. May 24, 2010 at 8:32 AM

    There’s an essence of poetry to this post that I truly appreciate, LouAnn. I adored reading the in depth history of Venice, certainly a place I would love to visit one day.

    The food, of course, would be at the top of my list as would a romantic stroll in the pitch black. Thank you so much for sharing.

    GREAT post!!!

  9. admin
    May 24, 2010 at 9:07 AM

    Christine – can’t wait to hear how this pasta turns out for you. I bet it will be amazing.

    Ruth – We saw many kids when we were there, I am sure your son will be fascinated with the scenery, and boats. It is truly a special place. You’ll be right at home with the seafood.

    Sarah – You’ll haave to check it out in person sometime. Its in an incredible place.

    Claudia – We’ll have to compare notes, maybe let me know the ingredients you have trouble finding and I can help.

    Louise – High praise indeed, thank you!

    Crystal – The no car aspect is actually really neat, you quickly appreciate how quite and less hectic it it.

    Erica – Thanks for the compliments and I look forward to hearing what you think of Venice when you go.

  10. May 24, 2010 at 9:51 AM

    The place looks breathtakingly beautiful! I love the one with the cat dozing on the boat.

  11. May 24, 2010 at 10:30 AM

    i went to venice again last year and you never get tired of it !! cheers Pierre de Paris

  12. May 24, 2010 at 10:47 AM

    I have to agree with you about Venice – I’ve been there twice, briefly both times, and there really is something special about the place. Reading this post just makes me want to go back there and eat!

  13. May 24, 2010 at 11:48 AM

    Venice is so magical. There’s no place like it. I haven’t been in years, but I still wear a Murano glass bracelet that I bought there.

  14. May 24, 2010 at 12:45 PM

    Great to learn all about Venice! I haven’t been there yet!

  15. May 24, 2010 at 3:40 PM

    Hubby and I went there two years ago, and it was so cool, the canals and the boat took us to the wrong building, our hotel, but it was quite the experience walking, and using a GPS!

    We were mostly in the north, and I felt like the glass was so beautiful, and wanted to bring so much back with me- not to mention the bread was fantastic!

  16. admin
    May 24, 2010 at 7:36 PM

    Angie – Venice is beautiful and the cat cracked me up, what a life to lounge in such surroundings!

    Pierre – lucky you, looking forward to my next trip back.

    Spud – ah, can’t wait I definitely want to do a culinary tasting trip through Italy – for comparison purposes mind you.

    Carolyn – I have a few of those suveniors myself. They bring back some great memories.

    5Star – What! I’m shocked, I would have thought you had covered Venice by now. =)

    Chef E – Lots of walking – running was a bit of a problem, no long stretch, lots of corners, could never run too fast – but I would not have missed it for anything!

  17. May 25, 2010 at 2:25 AM

    Thanks for bringing us through this romantic journey. I cannot imagine dealing with the preparation of squid and squid ink at home – I will make a mess out of it. Seems too intimidating.

  18. May 25, 2010 at 7:24 AM

    This makes me so excited to go there. Venice has been a train’s ride distance for most of our trips, but we just haven’t gone that direction yet. You hear good and bad things about visiting. I’ve always felt that I would have the same first impression as you though. It’s just such a unique place. When we plan it in, I will be taking your food list with me!

  19. May 25, 2010 at 7:52 AM

    Venice is a beautiful city. Sadly I have only been once and that was a VERY long time ago. But the reach and influence its culture had stretched far and wide at the time of its greatest power. I was recently in Croatia and some of the small walled seaside villages no matter how humble often had some piece of architecture remaining from that time that was very Venetian! GREG

  20. May 25, 2010 at 9:06 AM

    No wonder so many new couples travel to Venice!
    I don’t care much for romance…but would definitely go for the food!!

  21. May 25, 2010 at 3:01 PM

    I made a similar dish from Croatia; it was delicious and I was so surprised my kids devoured it. I love Venice, have been there in the dead of winter from Paris, it was eerie, but unless you know people there it is hard to find a good place to eat; we ate better in Milan where we had friends and Bologna; my aunt told me recently that she speaks Italian like the Venetian people (her grandmother was italian( apparently it is different than other italian; I wish I spoke the language!

  22. May 25, 2010 at 5:27 PM

    My husband and I had polenta with squid’s ink as an appetizer when we were there in March. Our appetizer did scared a couple who just sat down next to us. :)

  23. May 25, 2010 at 5:55 PM

    It has always been a dream of mine to visit one day

  24. May 25, 2010 at 10:05 PM

    My friend is visiting Venice right now and I’m so jealous! I’ve never been to Italy and I’d love to visit there someday. I didn’t know that squid ink pasta was from Venice. It actually became popular in Japan a long time ago. I remember trying it for the first time, thinking that I might end up ordering something else, but it turned out to be pretty good and finished it all by myself!

  25. May 26, 2010 at 2:17 AM

    Venice is one of my favorite cities – I lived very close to it for two years, and still having visited regularly for some time, I can’t get enough. I think it’s sad how many people discount it as cliched and tourist-ridden. I think its charm far surpasses any of the annoyances that come with its popularity – and so does their seafood risotto. :)

  26. May 26, 2010 at 8:50 AM

    I must be weird. Of all the famous cities in Italy I’ve been to, Venice is my least favorite. (Ducking under the table.) I dunno … It’s romantic, the food is great, and the guys rowing the gondolas (gondole?) are cute as heck. The only reason I can think of is that, as HUGELY different as the two cities are, something about Venice is too similar to Bangkok for it to be “exotic” or a wow factor for me. The canals. The seafood. The sinking of the city.

    But would I go back there? In a heartbeat. :)

  27. May 26, 2010 at 12:18 PM

    Totally agree Venice is the city in romantic terms! I don’t know specifically the cuisine there; excellent gatherings of information….need to taste the fregolotta and the seafood dishes :)

    Cheers,

    Gera

  28. May 26, 2010 at 1:37 PM

    Thanks for a quick, virtual trip this afternoon. If I can’t really visit Venice today, reading about it was a nice alternative. Now, if I could just sample some black risotto right now!

  29. May 27, 2010 at 2:14 PM

    Like a few of your other readers I too had a very similar cuttlefish in Croatia. I have been to Venice, during college as a backpacker – wish I knew some of the more detailed history at the time, don’t think I fully appreciated what I was experiencing. Intrigued by the fine spices for everything…

  30. May 28, 2010 at 1:38 PM

    On my list of places to go….the cuttlefish sounds delish. Is the texture similar to squid?

  31. May 29, 2010 at 9:06 PM

    Definitely a romantic place to go. I’ll be writing this down in my travel book! Thanks for the great info!

  32. May 30, 2010 at 5:21 PM

    Beautiful pictures! I would love to go there someday!

  33. June 1, 2010 at 10:32 AM

    A beautiful post. I’d love to visit Venice and try some of the dishes eaten there. A place with much history…

    Cheers,

    Rosa

  34. June 5, 2010 at 2:22 PM

    Thank you for taking me to Venice with this post. I’m so curious about this city, but haven’t had the chance of seeing it yet. And its cuisine sounds intriguing, would love to try a version of its risotto.

  35. June 5, 2010 at 2:48 PM

    Thanks for the virtual trip to amazing Venice in Italy!!

    My husband loves this city! A beautiful post & very informative too!

  36. admin
    June 6, 2010 at 4:20 PM

    Tigerfish – I made the dish at home although I did not prep the cuttlefish myself. If it gives you any confidence, I am a Murphy’s law cook – if it can go wrong it will – and it was a success for me.

    Lori – I think you’ll have a blast when you, so much fun!

    Sippity – It is interesting to see how far it influence spread – Croatia is at the top of my list to visit.

    Sophia – Someday you may go for the romance, but in the meantime – the food is certainly worth a visit.

    Taste of Beirurt – We were armed with recommendations, so I guess we were lucky. Its was a bit more hit and miss for us in Milan, but ever so much fun.

    Thip – I had a similar experience with my chicken feet at dim sum, but they were so worth it.

    Wizzy – I hope you can make it soon!

    Kitchen M – Oh you would love it. I cannot say for certain that the squid ink pasta is from Venice, but that it is a signature dish of that city.

    Brenda – I’m with you, I think part of my astonishment was, despite us tourists it was still an incredible town. That being said, I started to take it personally when I saw some folks treat the canals as their own personal garbage.

    Leela -No need to run for cover, I can appreciate the sentiments if you’ve grown up with the closely aligned water culture. I imagine folks coming from Amsterdam might feel the same. Not sure your feelings on Florence, but there seems to be some idea forming that if you are a Florence fanatic you’re not so excited about Venice and vise versa. I won’t be going to Florence until later this year, and will have to test that one out.

    Gera – Doing the research for this post made me realize just how I skimmed the surface in terms of their food. I need to go back!

    Lisa – Thanks!

    Gastro – Isn’t that the truth, almost makes you want to start over with all the traveling.

    Kitchen Butterfly – You should definitely go and the cuttlefish texture can be very similar to squid, depending mostly on how its prepared, I’ve had some that were not as chewy but very firm.

    Meesan – You’re welcome.

    Sook – Thanks

    Rosa – I hope you are able to visit soon!

    Zerrin – The food is delicious and I hope you get to visit soon to check out the food for yourself.

    Sophie – So glad!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is using OpenAvatar based on