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EAT WHERE THE LOCALS DO IN VENICE

Join chefs Katie and Giancarlo Caldesi on a tour of Europe’s forgotten culinary capital, and learn how to make classic Venetian dishes at home

EXPLORE VENICE WITH A SPOON

PHOTOGRAPHS HELEN CATHCART

VENICE: A CITY LIKE NO OTHER

‘My husband Giancarlo is from Tuscany and together we’ve travelled all over Italy, but we both fell under the spell of Venice. One of the many things that makes it special is that you can be walking down a backstreet and it looks just as it would have done several hundred years ago – no ugly shop sign sticking out, no parked cars. During a quiet moment there’s nothing to shatter the illusion.

Venetian fish soup with saffron (turn the page for the recipe). opposite To this day, Venice’s canals still provide the primary means for transport of goods and people

‘In medieval and Renaissance times, Venice was one of the most prosperous cities in Europe. Situated on the Adriatic coast, it straddles East and West, and was able to dominate Mediterranean commerce. The beautiful palazzi you see everywhere were built on the profits of the spice trade, but much of the food served in the city is simple – really simple. For example, sardines, so recently pulled from the lagoon they are still in rigor mortis, might be prepared just with olive oil and breadcrumbs.

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Find the complete article and many more in this issue of Lonely Planet - March 2015
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