Venice at it’s best for “All the Best”

I love Venice and was so happy to hear that our cruise would begin in this beautiful and romantic DSCN0325city. Patrick and I made plans to arrive a day early so that we could adjust our body clocks a bit and also enjoy some leisure time. A glass (bottle actually) of prosecco and some seafood by the canal on a lovely sunny afternoon was a great start.
We had arranged to visit with our incredible friend, Contessa Enrica Rocca who lives and works just down the street from where we were staying in the Dorsoduro neighborhood. She asked us to come on IMG_9718over for a drink while she and her fabulous assistant, Marloes, were busy with one of their cooking class/dinner events. Before we knew it, we stayed for hours, talking, drinking, learning and eating the fantastic meal that was prepared by them all.
The next day, our crew arrived. Unfortunately, without their luggage. But, thankfully, they had the camera equipment with them as we were beginning our first day’s filming that afternoon. Enrica made all the arrangements for filming for us and after a pleasant lunch with the crew we joined her in our hired boat and headed off to our first location, The Londra Palace Hotel to get  the best bellini in Venice. It IMG_9884was rather fantastic made with the ripest white peaches and bartender, Marco’s special recipe.
Next was the first of my cicchetti (cicheti/cichetti) experiences. These are smIMG_9962all snacks (like Spanish tapas) that are generally served in “bacaras” or “osterias.” It’s bar food on a grander scale and Enrica took me to one of her favorites, La Cantina. I then had my first “spritz”, a refreIMG_9984shing drink made with prosecco or white wine, Aperol and a splash of soda. This is definitely better than any wine spritzer I’ve ever had.
Then, it was off to Trattoria di Bepi for some more chiccetti and treats from Chef LorisIMG_0009. The food was so delicious and I had my first spider crab there.
Later that evening, we had a full on meal at the Michelin starred IMG_0059restaurant, Da Fiore. There was a seafood appetizer, risotto, duck and some delicious wines that were matched so perfectly with the food. It was impossible to finish it all. Chef Mara and her husband were lovely and I was given their fantastic cookbook as a gift.
IMG_4896The next day Enrica took me to the well-known Rialto Market where she buys all her food and explained that it’s the market of choice for all the best chefs and restaurants in Venice.  We went to Casa di Parmigiana for cheese, her favorite vegetable stall and the best fishmonger and, there, we bumped into Chef Loris from Trattoria di Bepi as well as the chef from All’ Arco, a fabulous bacari we were going to be visiting later in the day. Chef Loris pointed out all the special fish of the area including the spider crab that I had so enjoyed at his place the day before.
all arcoJust down the road  from the market, All’ Arco is possibly the best bacara in Venice since the family run place uses only the freshest possible ingredients. Enrica and I enjoyed some of their chiccetti along with a nice “spritz.”
To finish my stay in Venice before heading off on the ship, we went back to Enrica’s cucina where she showed me how to prepare chiccetti and I helped make a few for the crew.
Grazie Enrica and Marloes for really showing us “all the best” of Venice.

Ciao and cheers,

Zita

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