Discovering Venice

June is a very special month in Venice since there are a lot of local festivals which still keep the true spirit of the city. During these events, the atmosphere gets amazing and the lively and friendly mood of the venetian people can be appreciated at its best. Thus, we can talk about good food, live music, games and entertainment… but what about an unforgettable experience, a real touch of venetian insider life?

If you are planning to go to Venice and you need a travel card to buy online, you can get the Venezia Unica City Pass, an all-in-one pass for public transportation, admission to museums, tourist attractions and cultural events. You will see that taking public transportation, entering the most beautiful exhibitions, getting into events and important venues has never been so easy and fast!

If you decide to come to Venice, a good idea for the accommodation is to look for apartment rentals, a solution that will improve the quality of your holiday by letting yourself experience the real soul of the place and getting to know its true spirit.

Sant’Erasmo,  a little island of the Venice lagoon (3,26 km2!), situated at the north site of Venice. Because of its very fertile soil, the island has always been referred to as the Orto di Venezia (Venice vegetable-garden) and even now, when walking along its beautiful sites, it is possible to appreciate its agricultural vocation.

Hi everybody! Going to the past artichoke feast in Sant'Erasmo gave me an idea to cook delicious "fondi di carciofo" (artichoke's bottoms) in a different way (we usually stir-fry them with garlic and persil), so here it is:

For 4 people, here are the ingredients you will need:

Hello everybody! I have not forgotten my blog, even if I haven't posted much for ages... just not enough time! Let’s start cooking again with a very easy recipe: I've been cooking carrots/zucchini nearly every day for mostly 10 year now, as they're the vegetables my kids eat most easily, so I've tried them in every possible way: sauteed, steam-cooked, in soups, in pasta sauces, baked, stuffed... this time, I prepared a yummy variation of the sautéed version, with a crispy touch. Try it!

For 4 persons:

Chilly Vogalonga this year under the rain, but the weather didn't stop hundreds of participants from all other the world!

Cette année, une Vogalonga sous la pluie, mais cela n'a pa stoppé les centaines de participants provenant du monde entier !

Hi everybody! High season has indeed started and time to cook is not so much, but this dessert is so easy, quick and most of all delicious that I couldn't resist sharing it...

Today, April 25th, it's Italy's Liberation Day, national holiday which this year is blessed by lovely, warm and sunny weather! Apart from several public events, it's a good chance to visit the Arsenale as it will open to public today from 10am to 8pm. Enjoy!

Happy New Year everybody! Hope you all spent some nice holidays! Are you filled up with sweets, meat, tortellini, cotechino and so on? Here is a nice way to use pandoro leftover (if you have, but after Christmas pandoro and panettoni are on sale and they're cheaper than bread!), 5 minutes to prepare, 10 minutes to cook, 5 minutes to eat. Here we go!

For 12 mini-tatins