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Carnival of Venice

2018 Edition

2019 Edition

Routes

Santo Stefano

Tipo:
Zona: |

S.Angelo, Santo Stefano, San Samuele, Fenice, Vallaresso

Ventian cooking

Baked eel

Ingredients one eel, bay leaves, garlic, black peppercorns, olive oil, white wine, salt to taste. Preparation Clean and cut the eel into 150g pieces. Place them in a pan with olive oil, dry white wine, salt and peppercorns. Cover with bay leaves and cook in the oven at 200/220C for 30/35 minutes. Serve with grilled polenta.

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IL BALLO DEL DOGE – XXVI Edizione – “The Magnificent Ephemeral” In Praise of Dream, Folly and Sin

IL BALLO DEL DOGE – XXVI Edizione – “The Magnificent Ephemeral” In Praise of Dream, Folly and Sin

[ 2 March 2019 20:30 to 3 March 2019 03:00. ]

Il Ballo del Doge is the most famous private masquerade party of the Venice Carnival.
Antonia Sautter is the founder and artistic director of Il Ballo del Doge since 1994. The Press, the Media and the Guests defined it as the most sumptuous, refined and exclusive masquerade event in the world, and one of the one-hundred […]

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Redentore Feast 2018

Manifestazioni, Tradizioni Veneziane

The Redentore (Redeemer) Feast is a deeply felt celebration in Venice as it combines religion with entertainment, thanks to the Saturday night phantasmagorical fireworks’ display attracting thousands of visitors: a kaleidoscope of shades, from a game of light and colours on the inimitable setting in St. Mark’s Basin, lights up the spires, domes and […]

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