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Venice was a rich region in many aspects, above all the gastronomic. Because it is a region that for centuries had commerce and trade with distant lands, such as the Far East (in which the Venetians learned the the use and value of spices) and Northern Europe. The four key points of Venetian cuisine are: polenta, cod, rice and beans.
Carnival (or “Carnevale”) is one of the biggest celebrations in Italy—and from Venetian masks to masquerade balls, no place does it like Venice! During the 40 days of Lent, parties were off-limits—and so was eating foods like meat, sugar, and fats. As a result, people would try to get rid of all of their rich food and drink (and get their partying out of the way!) before Lent. Hence… Carnival. (In fact, the word Carnevale may come from the Latin words carne and vale, meaning “farewell to meat”!).
Please go to our Foods of Venice recipes: Click here