Posted by internetauthor on February 24th, 2010 — in Veneto
The home to Shakespeare’s Romeo and Juliet, Verona is a charming city and has grown to become one of the most popular tourist locations in Italy, outside of the biggest cities, of course. Verona isn’t just about landmarks from the 14th century that happened to make it into Shakespeare’s plays. The city has much to offer tourists, although there is a bit of fun in seeking out Juliet’s balcony and the site of their clandestine marriage.
Juliet’s Balcony
A charming square balcony on a small alley in Verona is Juliet’s balcony. The entire courtyard is completed covered in graffiti and it can be pretty crowded most of the day as everyone wants to see the famed setting for such a romantic love scene. The graffiti isn’t lovely to see, but it has a rather romantic origin – it’s the names and messages of other lovers in Verona marking their names in the fabled location of one of the greatest love stories of all time. (more…)
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Posted by internetauthor on February 1st, 2010 — in Veneto
Concerned about Venice’s reputation as being an expensive city? Don’t be. There are many things to do in this fair city that don’t cost anything. See these top four sights and you’ll have a nice sampling of the city and have money left over to splurge on something truly meaningful.
Piazza San Marco
St. Mark’s Square is large and is covered with tourists and pigeons alike. The masses of bodies in the square isn’t daunting, however, as it is so large and there is so much to see. Everyone taking in the architectural details of Piazza San Marco is relaxed and mixes easily with the many others who are enjoying the same thing. To keep yourself on budget, however, be sure to drink a bottle of water on a bench while looking around rather than sitting in a high-price café in the square.
Basilica di San Marco
This ornate place of worship was built to house the bones of St. Mark which were stolen from Egypt by two Venetian businessmen centuries ago. The ornate church is filled with sculptures and religious artifacts (more…)
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Posted by grazia on January 28th, 2010 — in Italy, Veneto
Risotto al nero di seppia
Ingredients:
500 gr. squid with their ink
300 gr. superfine rice
6 tablespoons olive oil
1 / 3 chopped onion
1 handful chopped parsley
1 clove garlic
1 / 2 cup dry white wine
1 litre boiling stock (made with fish or with water and salt)
1 teaspoon tomato paste
salt and pepper
Preparation:
- Clean the squid by removing eyes, bone, mouth and put aside the bags containing the ink.
- Wash thoroughly and cut into strips. (more…)
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Posted by grazia on September 28th, 2009 — in Italy, Tuscany, Veneto
Pasta e fagioli (pasta and Beans) is one of the most traditional Italian recipes and, being widespread and popular in many areas, it is possible to find many variations of it.
Because of its popularity it is not certain where it was born. Several regions claim to have the original recipe: Veneto and Tuscany are the two regions which more than others have made of it a typical dish.
Anyway, the recipe for pasta e fagioli was born in the taverns of ancient Rome as a cheap, but tasty and nutritious dish.
Over time pasta and beans has become the food of farmers who mainly had the products of their farms.
Ingredients
Serves 4 people
- 200 gr. pasta
- 400 gr. of dried beans
- 100 gr. rind (if you like)
- 80 gr. butter
- 1 carrot
- 1 onion
- 1 stalk celery
- 30 gr. salt
- Tomato sauce
- Pepper
(more…)
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Posted by grazia on July 30th, 2009 — in Tuscany, Veneto, piedmont
The Tiramisu was so created with the name “the duke’s soup” in honor of Cosimo de Medici who brought the recipe to Florence making it well known in the whole Italy.
The legend also tells that the “the duke’s soup” became the favourite dessert for the nobles who ascribed aphrodisiac and exciting properties: hence the name Tiramisù.
The unofficial version, however, says that Tiramisu was created by a confectioner in Turin in honour of Count Camillo Benso di Cavour with the aim of supporting him in his challenge to unify Italy.
Also Veneto has its own version: it seems that the tiramisu was invented in the restaurant “El Toulà” in Treviso. The restaurant was located close to a brothel, and it was served just for “putting up”.
(more…)
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Posted by grazia on July 24th, 2009 — in Italy, Veneto
Retracing the steps of Saint Antonio and at the same time discovering treasures of inestimable value around his relics, or arriving in town to visit the art treasures and then find themselves immersed in a spiritual walk in the footsteps of a man of the’200, is an experience that only Padova can offer.
The itinerary in the footsteps of the Holy Saint start from the Sanctuary of Noce di Camposampiero. The legend tells that the church was built in the exact location where S. Antonio hold a memorable sermon from a walnut tree. There is a table of Andrea da Murano signed and dated in 1486 representing this episode. there also are frescoes evoking scenes of miracles and life of the saint, a work by Girolamo del Santo, painter of the’500.
After a long and fascinating journey in the high Padua countryside visitors reach the second station in a suburb of Padua, called “Arcella”.
Further down, at the intersection of Via T. Aspetti and Viale dell’Arcella the Shrine of St. Anthony marks the point where the carriage coming from Camposampiero, carrying the dead body of the Saint, turned towards the monastery of the poor women, known as the Sanctuary Antonianum. Here there is the Cella del Transito, where the Saint died on 13 June 1231. (more…)
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Posted by grazia on July 23rd, 2009 — in Italy, Veneto
The Fegato alla Veneziana (liver cooked according to a Venetian recipe) is one of many typical recipes of the traditional Venetian cuisine.
Among the various dishes, this is certainly one of the most popular worldwide for its unique and distinctive flavour that put together the strong flavour of the liver and the one of the onions.
The origins of this dish, known in Veneto as “Figà aea Venessiani”, date back even to the time of the Romans who used to cook the liver with figs to cover its strong smell.
The Venetians over time replace the figs with onions and this recipe did become one of the most appreciated of Venetian cuisine.
(more…)
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