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14 July 2018

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Castello – San Francesco

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Arsenale, S. Giovanni di Malta, San Giorgio dei Greci, San Francesco della Vigna

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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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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“Black Leather and Hearts” – Carnival at Hotel Metropole Venice

[ 9 February 2018 19:30 to 10 February 2018 02:00. ] Friday, February 9th 2018 – from 7.30 pm to 2.00 am
“Black Leather & Hearts – be fetish, be free, be what you feel”

The Metropole will present one of the most awaited parties of the Carnival of Venice!

Unexpected emotions for a transgressive and erotic night… A journey through the most secret and intriguing imagination.

Seductive performers
Live Music […]

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