For those willing to leave behind their traditional notions of “good” Italian food and embrace the brackish, complex flavours of the city’s lagoon, Venice offers one of the richest and most varied culinary scenes in Italy.
It is the sense of slippage—between languages, between cultures, between worlds—that has kept me going back to the region almost annually for years.
Within the labyrinthine recesses of Venice, a small rearguard of restorers and artisans still toils, determined to keep its traditional skills alive.
There is much to discover in “the painted city”.
The restored 17th-century monastery gets a new life as a remarkable 20-key hotel.
The chef behind Osteria Francescana, the world’s best restaurant, upends the norms of Italian cooking
Those with an appetite for Italian handmade goods will be sated by Acqua di Parma’s new Miami boutique.
The Italian fashion house has undertaken the restoration of Roman fountains in a project billed Fendi for Fountains.
You won’t find “rustic” wooden tables or focaccia-filled bread baskets here.