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  • A traditional dish from the Veneto region: risi e bisi
    Even if Lago di Garda stretches across three Italian regions—Lombardy to the west, Veneto to the east, and Trentino Alto Adige to the north—each guards its regional differences zealously, as do all Italian regions, especially when it comes to food. Because we couldn’t take into account the different regional varieties in this short piece on local gastronomy, we chose to concentrate on Veneto.
  • Beautiful Lake Garda, the largest lake in Italy
    Spanning 142 square miles, Garda—the largest lake in Italy—is a massive triangle of water measuring 32 miles long, from its northern tip at the spur of the Alps to its southern base in the Veneto region. Our journey will touch places of stunning beauty and deep history, where locals and tourists alike know how to enjoy nature, gorgeous food and incomparable wines.
  • Almost everyone has a favorite Italian dessert. For many people, the traditional dessert of choice is tiramisù. What better excuse to have a bite of this delicious Italian "dolce" than a day dedicated to it? Thanks to Clara and Gigi Padovani, authors of the book "Tiramisù," March 21st will be the first ever “Tiramisù Day.”
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(March 09, 2017)
    Risi e bisi, which simply means rice and peas in the Venetian dialect, is the most famous of all risottifrom the region. In the days of the Venetian Republic, it was served before the Doge on April 25, the feast of San Marco and the national day. In Veneto, risotti are served all’onda, which literally means "on the waves." In fact, it means with quite a lot of liquid, rather like the city of Venezia itself.
  • Recipe courtesy of Eataly Head Pastry Chef Katia Delogu
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(November 30, 2016)
    The perfect balance of coffee and sweetness, tiramisù appropriately translates to “pick-me-up." The decadent Italian dessert is traditionally made with ladyfingers dipped in espresso, layered with a decadent creamy mixture, and finished with a generous sprinkling of cocoa powder.
  • Dining in & out: Articles & Reviews
    A. L.(March 17, 2016)
    Digging up the secrets of Venetian cooking with Enrica Rocca. A look at the well-known and less well-known aspects of a very special region.
  • Those who want to experience more than a bottle of bubbly and want to know more about their favorite wine cannot find a better destination than the “Strada del Prosecco.” This is a landscape like no other: steep hills alternate with gentle slopes, covered in a never ending patchwork of vineyards. In this magical area, the air is scented by a whiff of wine and of food delicacies, while the land is impregnated by centuries-old winemaking and culinary culture.
  • Mammoth Cruise ship in the port of Venice
    In a fiery new book described as a “pamphlet,” the authoritative archaeologist Salvatore Settis attacks Venice. For Settis, the beloved but troubled lagoon city has now become nothing more than a merchandise mall, in which there is just one inhabitant for every 600 tourists trotting through. Today, the local population had sunk to only 56,684 as of June 2014 whereas, in an almost terrifying contrast, the city has 6 million visitors annually.

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