The heart of the Veneto region is a straight line due west from Venice taking in Padova and Verona before arriving at Lake Garda. We have more itineraries for you below.
Visitors to Verona looking for a self guided walking tour of the city are advised to head to the nearest tourist kiosk and pick up a leaflet entitled 'Passeggiando per Verona' or 'Walking through Verona'. The leaflet details 4 routes through the historical center and is designed to make sure you don't miss a thing.
The tourist points are located at: Via degli Alpini 9, Piazza XXV Aprile (Porta Nuova Railway Station) and Viale del Lavoro near the exhibition halls. Don't forget that every first Sunday of the month entrance to the Museo Maffeiano, Castelvecchio, the Roman Theater and the Tomb of Giuletta is free.
The Bardolino Wine Route in the province of Verona runs along the east shore of Lake Garda from Peschiera and Sona in the south to Garda and Albaré in the north. To get to know the this wonderful area near Lake Garda follow the signposted route which takes in 16 comune and 70 small agricultural producers, all of whom sell directly to visitors.
You can find a list of all the wine makers from the links below or by downloading the attachment. It was set up in 1968 and covers 12 comune and over 50 farms and estates where you can break your journey and sample the local produce.
Do make a visit to the impressive Venice Museo Storico Navale. Translated that's the Historical Naval Museum, a glimpse into the military past of the city. It is housed in the old 'granai' or granary of the Republic and is full of artefacts from the 16th to 18th centuries, as well as items from the Marina Italiana from 1860. Head to Riva S. Biasio in the Castello sestiero of Venice, not far from the Biennale Exhibition Halls and beside the old Arsenale.
These fried 'dolci' are the traditional and classic sweets of Carnival in Venice.
30g beer yeast, 400gr flour, 1 glass milk, 2 eggs, 80gr sugar, 50gr butter, 50gr sultanas, 50gr pine nuts, 1 glass rum, salt to taste, caster sugar.
So what is a traditional Venetian Menu? Two thousand years of trade and commerce in and out of the lagoon should mean fish, polenta, rice and a few exotic surpirses. Do expect: scampi in “saor sauce” or curled octopus with tomato sauce, Venetian macaroni and bean soup or home made bigoli pasta with anchovy sauce, Venetian style veal liver with polenta or fried scampi and squids with tempura fried vegetables and tiramisù. But take inspirtion form the à la carte menu below was recently proposed by the Restaurant La Cusina in Venice.
The Brenta Riviera is the land either side of the ancient canal or waterway which links Venice to Padova. From the 15th century it acted as an extension of the Republic and provided many nobles with a mainland base where they could invest their fortunes in sumptuous family villas.
The homes were built by the great architects of the time and are as varied as the imaginations and fantasies of their owners would allow. Among the finest is Villa Pisani near to the town of Stra. Look out also for the elaborate gondolas which help to recreate the river transport of the time.
Lace comes and lace goes, what was a booming business for Venice in the 1500’s, by the 19th century had nearly died out completely. In 1867, with the liberation of Venice, two men, Michelangelo Jesurum and Paolo Fambri developed, unbeknownst to the other, a key to the re-emergence of the lace industry.
The idea was to educate laceworkers so they could create a product superior to the French, viewed as the best in the world. Michelangelo taught special skills to his students, girls who started out from the tender age of nine. In a few short years he won a gold medal at the Paris World’s fair and the nickname “the Michelangelo of Lace”: Jesurum’s fame won him the position of “official Royal lacemaker”.