Articles: Consuming Venice

Locales, what to eat, how to eat it.

Think you know Nebbiolo? O mio babbino caro, think again.

Deepest red, oak-aged, intense, complex, stalwart. That’s the nebbiolo of Barolo and Piemonte fame, yes? Yes…and no.

Cook like a Ve-ne-tian: Settemari’s “The Venetian Fork”

Settemari, a cultural and rowing association, has just produced an authentic and entertaining compilation of recipes from its members, both Venice-born and long-time local foresti da chissà dove, foreigners from who knows where.

News on the Rialto Fish Market’s Future

According to a February 6 article in La Nuova Venezia, the City and Port Both ensure that nothing has been decided on the speculative news of the transfer of the Tronchetto wholesale fish market to Fusina and the effect it might have on the historic fish market at the Rialto Pescheria.

Bio Wine Tasting at the Monaco

Wine enthusiasts who happen to be in town on Sunday, February 13th can participate in a tasting of a plethora of bio and biodynamic wines of the region, offered by AIS (Associazione Italiana di Sommeliers) at the Hotel Monaco & Grand Canal.

Friuli with the Red Dress On

Friuli is famous for some spectacular whites. In fact, anytime anyone tells me they don’t really care for white wine, my immediate response is “Yes, you do,” as I hand them a Tocai or Ribolla or Chardonnay or Malvasia or a blend from Isonzo or Collio or the Colli Orientali. There is a pause, and…