...the simplicity of Osteria Doge Morosini 
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 Here I can say many lovely things about the Capo and the Osteria, yet the most important, besides the great food is the atmosphere. The people love it. The people have a great time here. That is the difference. His name is Guise, who is from Tunisia, and his  team is the nicest and is super friendly yet professional.
                       Ps. the fish is delectable. 
"I worked here two years and bought it. I have owned it 10 years now and I tried to bring the quality as high as I could with of course the prices following a little. The fish is the freshest everyday, yet we have huge cuts of beef. I don't buy a steak. I buy a huge cut of beef and slice it for you. That is the difference. It is all fresh, the pasta everything. I guess you could say it has me in the restaurant. My little touches yet the most important is my quality." says the very casual Capo. 
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                           http://www.osteriadogemorosini.it/  
                                    041 520 1002
                      https://www.facebook.com/dogemorosini/
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  "My chef is a lady and her assistant is Juri. She is great. As you can see she changes her menu daily depending on the fresh fish. I try to give my guests the highest quality of wine to compliment the dinner too, if you buy a 300.00 euro bottle for the table you could do dinner at 100.00 euro per person, yet the average is about 50.00 euro I would say. Not so expensive but not super cheap. It is pricey because I am worth it." says Guise, the Capo of the hidden charming Osteria on Campo Francesco Morosini named for the famous Doge. 
               The elegant and charming Osteria is really quite big inside. It seats 120 in 3 rooms with cozy warmth and grace. Located on Calle Delle Botteghe 2967, you can enjoy hidden privacy with friendly conversation away from the prying eyes of fellow tourists.  The food? The best. Risultati immagini per osteria doge morosiniI promised I would come and eat at his elegant restaurant soon. I personally absolutely adore the black ink cuttlefish on polenta. My favorite in the world and it looks like John Malkovich does too! Guise starts laughing when I ask if it is different the first two years and then owning it the next 10 years! "O it is. You know it is great because it is my restaurant and my responsibility, yet that is a lot of weight on my shoulders. Is that how you say? Now I am responsible for everybody that works for me. We have fun, though and I know that the food is served beautifully and with the care of the chef who uses only the highest ingredients. That is my way that I do it. I insist on the best.   I want everyday to find the freshest and the newest and the best. And I usually do. My team is kind. They are nice. They are honest and professional. I think the reason that the locals come here everyday is that they know they find authentic ingredients and Venetian recipes here and the highest quality of preparation and food. The locals are important to me as the tourists. They come everyday. The tourists that come usually are recommended with the 4 and 5 star hotels. That is important, too. Now I hope your tourist guide brings many guests!" and I hope too. They are VERY Laidback and Casual. First rate laughing and friendly, yet the food is absolutely highest standard. Must try. Check out the fresh fish on display with my favorite oysters and live lobsters! 

                                             ...and yes I know they love Orange Spritzes...me? love em! 
 

Here is the Maestro! at work! He is a shy, happy person and very proud to show you his restaurant. "Although the owners many years since World War I designed the interior with the yacht's original booths and lamps, which of course we kept." the funny kind capo says. It is a mixture of young and old.  Here people can dine in private- downstairs in the Yacht's replica room." he says.  "I made 2 years Antinori Vineyard replica room so that the people could drink the wine that I love and to appreciate the atmosphere of the tradition of these noble families." the Capo says of his room decorated with Stain Glass Cathedral windows and the wooden crates of the Antinori family vineyards. It is a beautiful idea to blend the young with the tradition. 

"The restaurant is totally traditional Venetian! with Pesce. Since it is fish it is a little on the medium to high side of pricing. The recipes come from my Grandmother and my mother who continues to be gracious enough that when I say that I would love to try my recipe of such and such she comes into the kitchen and makes it for me. My favorite is the cod fish on top of the cold polenta. That is totally her recipe." he says as he shows me the very elegant and classy menu. And since everybody knows that polenta is my favorite dish?... along with steak tar-tar and red wine...

                            http://www.anticacarbonera.it/

               The original Miramar 

"He asks to invite you do dinner since only when you eat his food can you feel it," says his charming young chef who laughingly and lovingly translates for us. "My mother comes into the kitchen and makes new dishes for us. The entire menu I design myself...every recipe a mixture of my grandmother's kitchen and my mother's kitchen. Yes usually in a restaurant of such quality around the world the chef does the recipes and menu, but here I do it." the boss says:) 

As we walk around the restaurant the boss shows me the glossy walls and the ancient lanterns and the decanters of old whiskeys and grappa sitting on the massive cabinets. You feel transported back into that time and place of real luxury and old-fashioned traditions and manners. It is kind of cool! "The real thing that I try to do is when people walk into the restaurant they feel as if they enter my home. I am friendly and I try to make sure that they feel at home. I don't want them feeling like they're at a restaurant. I want them to feel like at home." he says.  

"The wooden tops of the boxes that hold the wine bring the feeling that I want of the restaurant. It is a traditional restaurant steeped in history and I want the atmosphere to reflect that luxury with the friendly team. Luxury doesn't have to be stuffy."  

                                                                 Do Forni Venecia...Highest Seafood 

                                                                         https://www.facebook.com/doforni/"I have been here 15 years. I learned seriously when my father took me under his wing...yet I learned the most just watching. Learning and observing. I watched my father. I much rather be an example of him. His life. I am proud of what he has done here. He started with a small restaurant and has built it since 1973 to what it is today." says Diego. "It is very hard to receive respect from somebody that you admire. At least the perception is that. It is difficult to work with my father since I want his approval in the way that I present myself and he is a perfectionist." "One time," says Pasquale, the waiter that has been here 34 to 35 years..."a lady loved animals. She came here and saw the lobster on the fish ice. She said, Can I take that lobster back with me? I am buying that lobster and I would love to add it to the bath and save it. Sometimes people do try to save the lobsters." 

Diego above says, "here is a famous football star. We have movie stars and famous people that come here mostly since it is beautiful, private, luxurious and has the best food. "People love the fireplace room here since it is elegant yet lively full of people every night. You know they can have fun. The room next to it is the Garden but it isn't a real garden it is only a garden room with the authentic floors and the overheard covering. IT is more fun to work in those two rooms honestly instead of the more private rooms of the Orient Express. " says Diego. He shows me the Orient Express rooms which have a playful atmosphere.                                                              Resultado de imagem para do forni veneza
The Orient Express Room of Do Forni which goes in and out of the High Award Michelin Guide...

                                  Late Night Dinner, Private Sitting, Personal Service, Seafood Italian...

      "I guess the Michelin is more into French copy restaurants nowadays," says Diego, "I want the best service with the highest quality. The Orient Express Room is real Orient Express and I know you love that room; however, when the people enter the front they first see the Elegant Burgandy Velvet Cigar Lounge, then we take the guests to the Orient Express and finally opposite the alley in between the restaurant to the elegant hunting lodge. They ooo and aaa and I am pleasantly surprised at the rooms. 


Here is the real artisans of Venecia..."Yes the Doge comes in the Carnival people, I have my masks in Switzerland Theater and France and England and Australian and America and they have a special masks. The woman of 20 years ago came in here and said O I bought a mask from you 20 years ago and do you remember me! The people walk through the alleys of Venecia to find us. There are only 20 of the Mask Making originals left in Venecia and I hope they find us." says the kindly old man...think Picasso and Rembrandt and Shakespeare and Beethoven...wouldn't you rather meet these people when they're alive? 

  1. La Pietra Filosofale Di Setti Carlo 1735 S. MARCO, Venezia, VE 30124, 30124
          IT IS uNPARRELLED
Whenever I ask Carlos who reminds me of Gepetto, do the stars come in and buy dolls? He laughs, "They go from hotel to restaurant...yet they would have much more fun walking with masks around the lost hidden alleys of Venecia to discover the real artisans and the true city." THat is true and they should wander around the city and find the fellow and buy these masks! 
LA PIETRA FILOSOFALE
SAN MARCO 1735 30124 Venezia


Tradizionali maschere prendono vita nel laboratorio de La Pietra Filosofale, nel sestiere San Marco.
La carriera di Carlo Setti inizia da un libro. Proprio dalle pagine di un manuale impara quella che è diventata la sua passione, la sua vita. Dopo anni di attività nel settore del teatro e nel mondo dei burattini, Carlo diventa il continuatore della tradizione, affinando la sua tecnica ed il suo stile nella costruzione di maschere.
Il cuoio che viene pazientemente scolpito e tutti i materiali sono accuratamente selezionati per far emergere espressioni e tratti di personaggi famosi o della tradizione carnevalesca veneziana. Ogni prodotto viene costruito su misura del viso dell’attore o di chi lo andrà ad indossare, acquisendo una singolare unicità.

You will NEVER  see MASKS LIKE these again... they are sculptures...some 5,000Euros...from a funny gentile old man named Carlos..."Here is my original mask of 1983, I gave it to my father...see the writing on the inside? Yet I lost the mold...where is the mold? I ask...yet here is the original and I am trying to replicate the mold in the store...see it is clay and made out of cork...and wood the molds are old... I try to see what inspiration do I have today? when I make the masks..." UMTHINK GEPeTTO in his workshop...
"I make masks the last 45 years. Each one is a inspiration to me. When people ask me which one is the favorite of you...I say that the one I am making right now is the favorite. My friends come in to see me and ask to take a coffee with me all day long. The old timers...we laugh and they say "O Carlos which mask are you making today?" IT is 45 years of work. I used to work with a student of art in Venecia who is in Florence. She draws the art on the masks. The feathers are real bird feathers. The masks have special productions to each." he says. 
"See the dolls? They're really puppets...each one is 250Euros and up. THey're all handmade. Each one is alive and special." he says. I say that my cousin Chelsea collects dolls original and she would love love love these. 
"To experience Venecia one must walk lost around the city. It is only at that time that you will find the real Venetians and the real Artisans." Carlos says. You must visit this guy! He is laughter and affection and charm and TALENT! Think you're little old grandfather in a sweater sitting behind his workshop smoking a pipe! O yes making masterpieces...I forgot about that one! 

  Johny and his family at Jonnys Italian Romantic Ristorante...
I had a great conversation on the water boats with a real 12th generation Venetian who told me all about the Arsenal, being the oldest and first Arsenal in the world, and saying I should venture out into the alleys and see the uncrowded beauty of Venice. I am glad I took his advice, having run smack into my now favorite restaurant in Venice! Jonnys! 
    "Yes I am Jonny, " says the happy and friendly capo pictured above with his wife who is Albanian! 

                            http://trattoriadajonny.it/
"O, you know Nevodi? They are good friends of mine and they send people here all the time when they are too crowded!" he says. "And I send people there!" Okay, I say that I love Nevodi! "Yes, mine is different since we specialize in pasta. Homemade and homemade bread. We have fish and pasta and one dish of meat and one of vegatarian if you don't like fish!" says Jonny as he sits and shows me the highest quality of exotic dishes with simple gnocchi, taglietelle, all mixed with swordfish or pumpkin sweet sauce, etc. I choose the gnocchi since I LOVE it. Is it good? The best ever. A sweet melt-in-your mouth gnocchis with litght pumpkin sauce. Heavenly. 
                                http://trattoriadajonny.it/

+3904 12 960065

 Trattoria Jonny, Campo de le Gatte 3210    The dark wooden bar, the glossy finish, the brass edgings, is the elegant Jonnys Venice. 

"We change the menu every 3 to 4 months. Now in the last couple of days we have a 100% new menu with new recipes. The cooks and me choose. And each pasta is 100% fresh, homemade and made that day. That is why you said that the gnocchis melt in your mouth. They are very fresh." says Jonny. 
     "I fell in love with the Italian food when I moved with my mom from Quebec. I am French-Canadian and my wife is Albanian. We have a very international family, as you can guess and I love the Italian food of which my step-father is Italian. I have been cooking Italian since the age of 14 in the different areas of Venice, we start younger here than Americans," he says to the side and I say yes that is why the food is better here! 
     Today I had a homemade bread with vegatables in it! I think zucchini! "Hmm, I have to ask the chef how he made that bread!" says Jonny! 
   "We specialize in the fish and pasta and only one meat dish, yet the meat dish is as of the rest - the highest quality with the exotic presentation and herbs." says the proud Capo of Jonnys. Related image
  ...as pasta is unique here as the specialty see the lovely food! I almost couldn't eat it! Related image
    Jonnys, from San Zaccaria, walk into the alley towards the Hotel Bisanzio, take a right kitty corner across the square, which is diagonal and follow the paths and little bridge to Parrocchia De S. Martin, Ponte Dei Scudi, and it is situated right at the foot of the bridge. Elegant, traditional, romantic with jazz playing lightly in the background. LOVED THE FOOD! 
   How to find a hidden jewel, "The reason I chose the location is that it isn't in the crowds of tourists like San Marco, and the fact that I have been cooking and living here in the area since I am 14 and it is the only real authentic restaurant in the neighborhood. We make the homemade bread everyday, which you tasted, and the homemade pasta- the food is all homemade. The cooks? ...attentive and obsessive about the quality. The seating romantic. I am very happy with the way life has turned out and the last 2 and 1/2 years the most happy."  says the Capo, Jonathon.
                                      NEVODI, "the nephews" a Italian provincial jewel                                                 hidden on Via Garibaldi, Venecia
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See that food? That is why the little Italian taverna with the elegant wooden tables and totally fresh seafood is a huge hit with locals and the lucky tourists that find the rustic treasure everyday and everynight. And the other reason is the young team of about 10 young waiters, all friends, age 27 to 34, who twirl around the tables laughing and joking constantly and hurriedly piling the great seafood on the tables, along with that lovely Spritz or one of 15 glasses of red or white wine.  "You see it in low season, usually in the little space of only about 25 seats inside we have 125 people packed inside and outside. They love the food which is from my father's experience of 20 plus years in the Venecian industry where the fishermen and the people at the Mercato give him the best. That is respect." says Andrea, of which he is one of the two "nephews" although he is actually the cousin of the nephew Matteo, and Silvio's son! 


"The aprons are from a fabric store down the road where we buy the fabric and ask my mom to make the aprons, or sometimes old shirts from when I was a little kid and was very fat. My mom cuts the shirts and we make aprons!" jokes Matteo. I ooo and aaa when the food keeps whizzing by, "Yes we present the food on the heavy black squares, which are VERY HEAVY, by the way, and we serve our own unique recipes. The one you loved is the soup, with fresh seafood everyday such as mussles, clams, prawns, squid, any of the fresh fish in the big bowls with broth. People love it." he says. Let me show a couple pics...
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    "I listen to Silvio and I know when he says a merchant is the best he is. My job is to hire the people. If you are funny you can work here. You can't be a sour person. My only requirement is that you have fun, love the people, love the team and are funny. You must be funny." says Matteo as he and Petron start dancing behind the counter on the rainy Monday morning as my feet and toes are slowly thawing out...playing "1,2,3, A,B,C Micheal Jackson on the speakers and twirling the plates, aprons and food!" 
People crowd into the tiny beautiful trattoria and start cozying up to the tiny bar, pointing over the counters asking for a plate of fresh seafood aperitivos and the waiters start bustling again. "This is slow season!" laughs Matteo again as I say that it seems very busy! 
                                   https://www.facebook.com/Nevodi/
                   Castello 1788 Via Garibaldi 
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"See the picture above? I don't know why my mom chose the black  and tan colors of the wine bottles." says Matteo and I say that is symbolic for red and white wine. "Hmm," he says looking at it again. We had three interviews total and the first was only Matteo, who you will not be able to keep a straight face with, he is that funny. And the team? Super friendly. Everytime I enter the trattoria they all say "HI" and wave as if friends! 
Silvio having a glass of wine, "I choose the wine, although if Andrea or Matteo says that they want to try something new, of course we try it. Andrea is the social media person and the front person and Matteo loves the food and the people. We make a great team, yet it is their restaurant. 
I am only here for advice a couple of years." he says good-naturedly. "I am 58 and the old guy. You know in a couple more times, years they will probably kick me out!" he says laughing hilariously. "Can you make sure that you mention that every 20 to 25 days we buy 30 boxes of Sardengna wine, Sicilian wine, Tuscany wine, whichever region that we choose for that days and we present it. Every 25 days a new one!" says Silvio.
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"See the plates? Everyone is special. Each one is different and unique. We set the table with colors. People feel as if they are in a fishing village and that is how fresh the fish is! Right off the boat!" laughs Matteo. Image result for nevodi venice
                 https://www.facebook.com/Nevodi/
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           The happy team of Nevodi, reservations? You can try! 3904 1241 1136
                                          Trattoria Al Ponte Del Megio 
                                        Santa Croce 1666
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"One evening, a French guest who comes here every year for 2 weeks on vacation and eats at the restaurant everyday, decided to draw with the black cuttlefish ink on his plate when he is finished.   
念願のいかすみパスタ。口の周りが黒くなってもいい。たくましくいただきました。
しかしながら、やっぱりデートには不向き一皿だと思います。

#italy #italia #venice #venezia #pasta #seafoodrestaurant #trattoria #イタリア #イタリア旅行 #いかすみパスタ #おいしい #うまい #ワイン
#wine #ワインがすすむ #口の周りは #真っ黒 #だけど好きHe showed us the drawing and now we have it on the wall. Please invite all the guests fromEmmeAnesBook to have the blackink cuttlefish and if they draw a picture with it we can add it to our gallery!" says Enrico. Cool I shall. P.S. the Gondoliers can bring that romantic gondola right up to the restaurant.    https://www.facebook.com/trattoriaalponte/Image may contain: outdoor
...do I mention maybe that the fish is specialty here!
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"Every year we have guests from America, France, China, Canada, they come and they always try us the first night at Venecia, and every night they come to try the lagoon specialities. That is the why I am happy because they come back every night. It is a tiny restaurant and a intimate one especially at night. We are the nicest and friendliest team here.Including Italian students who come and work with me. The guests love the food, the team and the atmosphere." says Enrico. I ask if that beautiful music I hear playing in the background is Italian opera? Enrico laughs, "No! It is Puerto Rican since my mom is from Puerto Rico and I have dual citizenship. I love the culture of Puerto Rico and in a couple of years I am opening my own restuarant of only Puerto Rican food. " he says proudly. 
"Okay the reason we are the highest quality and everybody from the foreign countries love us is that we have a very beautiful physical team and a young team that is attentive and energetic and friendly to everybody that is a guest." says Enrico and I start to giggle as I write. "That is why I love my job and tonight I must tell you that we have tons of fresh fish such as Tuna Tartar, Cuttlefish, raw fish red shrimps, Moeche, and the cod dried for 3 days and then soft boiled with onions and cream." he says and laughs, "and yes the Puerto Rican Operas sung with a mixture of Italian played in the background." He is a very funny and fresh Capo. facebook directions  https://www.facebook.com/trattoriaalponte/
      Image may contain: food   ..."we specialize in fish and meat, the freshest every day and if it is fresh it is on the menu, and I can say that we have Tuna Tartar usually, yet again, it must be fresh from the Mercato. Same with the Tiramisu. It spoils after one day and you must have fresh made everyday. I know that in the last 5 years that I have been the Capo, my guests come everyday here to try new specialties." says the honestly very charming Enrico. (I met Enrico 3 years since in Venecia and his restuarant has been on every year).
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            LOCANDA CA' RIZA 3 star Bed and Breakfast, Venecia
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   "We've only owned the Locanda Ca'Riza the last 3 months, and yet have renovated every room and the sitting room on the first floor we have converted into a modern kitchen where we serve the guests breakfast every morning and we cook dinner for the guests every night. If they wish to eat in, please be our guests. A locanda isn't a hotel, it is a homey, more personal space where the guests can come and go freely all day and night, and yet be greeted with family during the day, " says Romano who is joined by his tiny delicate wife, Pina. "I am from Naples, originally, and Romano is from Florence." she says, with the help of google translate! The Locanda's rooms are all white and beauty and the breakfast nook is a delight. Please come and experience the hospitality of the lovely couple. 
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   "It is a personal breakfast of delight and laughter and all white space to bring the beauty of the colors to life," says Romano.
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   The story of Ca'Riza, to say the least, is romantic and mischievous and gallant, the ancient house of a Venetian named "Riza el venetien" and is told in the story of a young venetian man whose companion is described in ancient manuscripts found under the long-forgotten pile of books in a magic library in Venecia. The manuscripts select the description of his house as the location of Ca'Riza and his companion can only be that of Casanova from the decade and descriptions of their escapades. Romano and Pina have decorated the rooms to welcome you to that long ago era in his actual authentic building that used to be his residence, hence the name Ca'Riza!
   Riza, along with Casanova used to love wandering from "calle" to Calle" and having gallant dinners and romantic liasons and the manuscript tells of rendezvous within the very walls of Ca'Riza the escapades of unforgettable charm, really what ancient Venecia was all about.
    To experience that same spirit of the hidden alleys of Venecia and to sit in the quiet solitude of the lovely intimate Locanda Ca'Riza, you can make reservations, if you're lucky! at; 04 25 236 761 Sestiere Santa Croce Calle Del Forna 88.  https://www.facebook.com/carizavenezia/
                     https://www.cariza.it/camere-venezia/
                             The Famous Ristorante Pizzeria Fuori Rotta
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  With the help of a translator named Simone who speaks about 8 languages fluently, Martina says that "My daughter, Valentina is the real Capo  here, yet she had a little baby and now I am the Capo while she is home with the one year old. My son, Nicola runs the Osteria Cicchetteria on the opposite side of the square. We originally bought the Osteria, yet the opportunity to buy such a famous ristorante on the Campo Margherita came up and we bought both at the same time. While we renovated the Osteria, we opened the ristorante. Now, 7 years later we're closing the ristorante from November to March. Make sure you tell all the guests that we're closed for 5 months, yet they can come eat Cicchettis at the Osteria!" she says good-naturedly. 
Here the way to have a glass of Venetian wine and the Cicchettis of choice! I eat about 5 of em! 
http://www.ristorantefuorirotta.it/Image result for Al Bocon DiVino campo margherita
         
Simone, "I have been here about one year and they are like a family. We have fun. The tourists that come are about 1/2 American and they really like to have fun!" he says laughing. He is quite nice actually. "I am happy your guide has 24% tourists from America!" he says.http://www.albocondivino.it/ 
 "Here is the food," and I say o that I would love to eat! Image may contain: food and indoor
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                            http://www.ristorantefuorirotta.it/
How happy I am to FINALLY add the cool ristorante named Ristorante Fuori Rotta, that is on the famous square named Campo Santa Margherita. It is near the university city square and it is always full of Italian locals of Venice mixing with the Internationals. Right opposite of the lovely Ristorante Fuori Rotta is their original purchase of 7 years named Osteria Cicchetteria Al Bocon DiVino which serves Cicchetti Italian style. 
Dorsoduro 41 Campo Santa Margherita , 041 52 3 5640
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At the Osteria you can chat with friends in a casual setting standing or sitting. The Ristorante Fuori Rotta is a little more formal. The Ristorante is actually the oldest ristorante on the Square, and has a long standing tradition of serving vino on long wooden tables. http://www.ristorantefuorirotta.it/ When the family of Martina, along with her "husband Giovanni, my daughter Valentina and my son Nicola, started the restaurant we already knew that is what we wanted. My mother-in-law is 85 years old and had a long tradition of 55 years as a cuoco in the kitchen. Now I do a little cooking and the recipes here while they are long traditional Venuto ones, they are my husband and my creations." she says proudly. I can't wait to eat her food! Although I must hurry since starting tomorrow you must eat at the Cicchetti Osteria for 5 months! If you hurry tonight you can try the traditional recipes of the lovely family...http://www.albocondivino.it/

  "We do fresh fish from the Mercato and fresh vegatables. The family is from Venice and we're very proud to show you the fish from the Lagoon that can only be found in Venice. The wine is Italian of course!" laughs Martina, with the help of Simone of course.Image may contain: food
                                                                Al Giardinetto da Severino 

...is a lovely Century Old Ristorante that is attached to the Doge Zorzi Palazzo, and now run by the Capo of 20 years, Luca Bastianello.   Luca, "I am the 3rd generation of my family starting with my Grandfather and Grandmother, and later my father who's name was Severino and although two such restaurants in Venecia exists with the Al Giardinetto name, usually you can hear the Local Venetians saying, Let's go to Severino." he says proudly of the rustic authentic ristorante that has a romantic room set in the Zorzi Palazzo Chapel. It even sports a fireplace, "Yes that is the official crest of the Zorzi family, designed in 1480. We kept that painting on the fireplace since it is one of the original Historical arifacts kept preserved in Venice. The Zorzi Palazzo next to us is now the office of the Unesco Heritage sight, actually." he says. Cool.  "The paintings on the walls are the artists who have won the national prizes of "Amici di Ruga Giuffa" that we have hosted for many years." he says.  "The people love the room here for its architectural and historical importance and intimacy, and the outside gardens for the beauty."            Image result for al giardinetto da severino

Image result for al giardinetto da severino
"In the Garden, before 1975, we had Bocci Ball alleys, you can still see the numbers 1, 2, written on the walls. The Venetians used to come here and play in the gardens and the iron rails guarded the guests from the balls flying," says Luca and we both laugh as we hear silverwear jingling...I say that Oops a Bocci Ball must of gotten loose! "You know there is only 50,000 Venetians living in Venice now and the older people were really the ones who loved the tradition of the bocci game. Now the young Italians don't play Bocci so much and we have made the garden for guests to dine in." he says laughing. "They enjoy  the beauty of the Palazzo and the stories of Bocci now more than playing it." 
     And the food?  "The restaurant uses old recipes that showcase the Venetian tradition highlighting the taste and flavor of the natural ingredients, you must try the desserts!" he says. Image result for al giardinetto da severino
   As we talk about the restaurant, Luca shows me the gardens and I notice the grapes growing on the vines."Yes we have the little vineyard above the guests, and another little one in the corner, one is red sweet wine and one is white sweet wine. They are dessert wines, of course, and you can only sip these since they are very sweet, yet they are quite good." he says. Later I remind myself to eat a piece of the Zuppa Inglese, which he insists, "The dessert is Italian and the recipe is original Italian." and try the wine. A REAL Doge experience. 
                                https://www.algiardinetto.it/
Image result for al giardinetto da severino
"The restaurant is 100% Venetian, with the fish from the
lagoon the specialty such as the Spider Crab, the Sea
 Bass, Mantis shrimps, spaghetti with squid ink, such
delicacies you can only find in the Venetian Lagoon and
only in season. Very rare. And the wine list exquisite."IMG_0002_rid
          ...and the wines? All Italian Wines from every region of Italy with the inclusion of some French sparkling wines. 
      "I am very proud of my restaurant, first I should say, and in addition I am proud of my heritage as a Venetian. I want the tradition to continue of my family and that is the real reason that I do what I do everyday, " says Luca.   "Of course you must love being here and honestly I feel that I am born in the restaurant since it has been in my family since 1949." I ask if he is literally born in the restaurant? "It feels like it!" he says laughing.

     "The restaurant is located on Salizado Zorzi which means street Zorzi at Catello 4928, that you find outside on the stone walls, it is a street of great importance since it housed the famous Zorzi family. In the gardens where the guests sit in the summer we have two small vineyards and in September we harvest these for sweet wine for dessert. We have homemade Italian desserts everyday and the famous one is the Zuppa Inglese, which has a little sweet alcohol in it." says Luca and I keep hinting to try, it has little berries on top and looks totally fattening! 

               reservations: tel+39 041 52 85 332

      The lovely team of Vesuvio, a traditional restaurant specializing in Fish and Pizza 60 years in Venecia
Image may contain: 8 people, people smiling, shoes and outdoor
                           http://pizzeriavesuviovenezia.com/
"I have carried on my father's dream here the 3 years, since my father passed away. I mostly love making pizzas, I know, yet it is my specialty and I am only 27 years old, yet it is fun.You must try, you ask for anything to add to the pizza and I do it!" says the very charming and funny young Capo of Vesuvio. Image may contain: 1 person, food
                        https://www.facebook.com/vesuviovenezia/Image may contain: food
  "You know here you can have a lovely Venecian traditional lunch and dinner and spend maybe 25.00 euros to 30.00 euros for the highest quality fish and pizza with the highest quality ingredients from the Rialto Mercato here in Venecia. I want my guests to know that the Venetian people come here to eat. We don't have high tourist prices . We have real quality and great meals. Have a couple bottles of wine with us if you insist on spending 60.00 euros per person, " jokes the young Capo and Max his translator! 
         "...and when you come you can either say hi to Mario the one you see here or Enzo the Cuoco in the kitchen!. We're located at Cannaregio 1837, which is a tiny walk from the Train Station and in between the Jewish Quarter. The best of both worlds! Call us for reservations at Call 041 795 688 2" they say!
Image may contain: 1 person, smiling
                    Image result for antico martini venice
...set at the very steps of the Opera is the Antico Martini...
                           http://www.anticomartini.com/
"I have been here with the current family of Martini the last 12 years, yet the actually restaurant has been here since 1740. The Opera House is built in 1790 and we've been doing business with each other ever since!" says Fulvio, who is a gracious host and invited me to lunch...lovely!          tel. (+39) 041 5224121
Image result for antico martini venice
                         
                                                                                       Calle Dei Stagneri, 5242
                                                                                         Calle Galiazzo 5265
                                                                                        Tel. +39 041 528 5147
                                                                             www.ristorantemarioallafava.it
     Guido, the affable, intelligent and serious Capo ofRistorante Da Mario Alla Fava, and I had a chat today,  "I started at the restaurant at hte age of 13 and came here every time school is out. My father managed the restaurant back in the 1960s, and I loved it. I loved the people, the service and the tourists were very different back then. The people that came you can see on portrayed on the walls. Movie Stars, Important politicians, fancy tourists. They spent and spent. They talked about important things happening in the world. Today if the tourists come to Venecia to my restuarant they must represent that in life. The food is highest quality, and yes we've been on Michelin which I value more than Trip Advisor. The guide is about a physical person sitting down to dinner and telling me the way it is. Very respected guide." he says. 
   "If you come to the restaurant it is about maybe in the higher range of dining, yet it is the finest quality, my team has been with me at least 13 to 17 years and the chef too. We talk about the service and we talk about the menu. We give personal one on one service to the guest and I suggest the wine, which is the majority from Italy.  It is definitely a Old-School Restaurant in terms of service and clientale and I guess conversation.The menu is traditional yet modern as we watch, we see, we understand the modern moment that people need today. If you want a cheap dinner go somewhere else and if you don't value dressing a little up for dinner to have a special day maybe ours isn't for you. I am not saying that you must where jackets, yet don't come in shorts and barefeet. Remember the Golden days of a special dinner and a special respected vacation and you will feel comfortable at my restaurant." says Guido, who along with his brother Luca run the 1960 seafood restaurant. 
                                        ...the beauty and elegance of Ristorante Da Mario Alla Fava
          

Risultati immagini per saturnia hotel venezia

 The many faces of 
Saturnia, the 4star family owned and run hotel 
since 1908 in Venice, just steps from San Mark's square, is a juxtaposition 
 of elegance, warmth, sophistication (with its Michelin rated restaurant) and comfort.The rooms are beautiful with a typical 19th century design. You can actually see your Gondola pull up to pick you up at the side canal if you happen to be staring out the window! I loved my visit here and the breakfast is amazing to say the least with the All-Star chefs of the kitchen creating it.Image may contain: people sitting, living room, table and indoorI always stay way too long and love the night hours of the first floor lobby hidden from the front. It has a grand piano and cumfy leather couches and worn oriental carpets and tons of old-fashioned books to browse through. They could actually put a couple more rooms here if they wished, yet I am happy the entire 1st floor square is reserved for guests to sit and relax in the quiet hours of the night.
                                                                                      http://www.hotelsaturnia.it/                                                                                                                   
"I've always loved the bar attached to the Saturnia, Il Caravellino, and after my uncle's retirement I started managing it in a completely different manner, giving it a new style and now I use my expertise in promoting it.     The bar is elegant and the people love it, yet for many years it had much privacy and was too stuffy. Now it is chic and trendy and we have among the best of the cocktails of Venice." says Gianni, the young son who is the 4th generation of the Serandrei famous family that has owned the 4star Superior since 1908. "My father's great grandfather opened the hotel in 1908 with only 10 rooms and then during the century he grew up!" he laughs. "Now it has 87 rooms, yet I am renovating one of the best views room that forever had been the maintenance room! Yes, it is true, I entered into the maintenance room  and said, Hey why does the maintenance room have the best view on the canal!" he jokes! 
     " "And the guests who come here appreciate the beauty of course and the elegance, yet I believe they love the family atmosphere.We are one of the last family run 4stars left in Venecia and you can definitely tell that it is a family. We're present always, the four siblings since my father passed away, and we are very friendly. That is the difference, I think of a family run hotel. That very personal feeling, you are not just a number in our hotel." 
      The Ca' Pisani...first modern design hotel in Venecia has a lovely room just for relaxing, the steam room!
            

"I went to Cornell University in America for the summer and took a summer course properties management; that's very good theory, then you need practice for running of a huge hotel such as SaturniaYou know the guests are always right and here especially we treat the guests with respect. People come to Venice for different reasons, yet when they come here I want them to have a gracious stay. To have luxury and comfort yet to feel that the family is here, that it is a warm friendly place and that we care about each guest.  The roof top they love and the garden, too.   No automatic alt text available."The fun things for me is when I can renovate rooms and each year I do some of these. That is fun for me. You see the water on the desk here? That is because we are choosing different water for our bar and restaurant in 2017. I want a new design bottle to compliment the high quality of the Saturnia. You know little things like that. My sister, Zoe does usually things like that, choosing food and drinks, she manages the contracts with tour operators and suppliers and many other things, and my brother, Kim, is in charge of public relations of the
 2 structures, the Ca' Pisani Hotel, that we opened in 2000 and here.He is in charge of the Ca' Pisani publicity and does such a great job that we never have any rooms! And My sister Marianna, is the one who you will find everyday at the Ca' Pisani.

We all have our strengths and now, after several work experiences on tourism for me, I prefer to be behind the scenes, concentrating on redesigning and renovating the 2 structures." says Gianni.  

...Marianna's exquistie Ca' Pasini rooms...Immagine correlata
   "My family and I opened the Ca' Pisani, the first Design Hotel in Venecia in the year 2000 and it has been crazy booked ever since. The modern design art deco concept has really attracted a huge crowd. We have the traditional Saturnia since 1908, and the Ca' Pisani is way different, yet it is 17th out of 400 hotels on Trip Advisor. People are crazy about the beauty. You definitely need to check it out and see that hotel." invites Gianni and I am definitely going to see the beauty of it. Gorgeous!
          Dorsoduro 979/a      ph. +39 041 2401411
                                                                                                   
"The La Caravello has 8 chefs and 10 servers. It is a huge deal to present such service everyday and everynight. The food is Michelin quality, of course, yet the service has to be as high quality as the food. It is with great pleasure that I now can do as I wish to open up the La Caravella and Il Caravellino Bar to let their guests enjoy dinner."  says Gianni.
    His sister, Marianna is the one who runs the Ca'Pisani which has won awards for its unique designs..Image result for ca pisani hotel venice
                     http://www.restaurantlacaravella.com/

     Saturnia's  Michelin Restaurant...the food says it all...
                                 
   I am pleased to include the interview of Marianna in the morning on how she keeps the freshness and style of the Fashion Design Boutique Hotel named Ca' Pisani alive...
     "I love people. I love talking to people and mingling with the guests. Every week we host a happy hour here in the restaurant and I personally show up and mingle with the guests, except for the fact that during the International Film festival it might be difficult since I love to see the films on the island of Lido, too!" jokes Marianna. "Yet, when I come to the happy hour, the guests are all excited to see the one who owns Ca'Pisani. And since I love to travel and I love to collect something from the travels, such as a intrigueing necklace that represents that culture, it gives me something to help with the conversations. The guests always say, O love that piece of jewelry and I can talk about my travelling in the culture which leads to the guests telling me about their favorite destinations, too. We learn from each other." she says. Interesting!
                   

                             Gil Lua406

"In the laboratory, we have many different colors, maybe 10 greens, 10 blues, 10 browns, etc. of lenses. If  you come into the store, or order online from anywhere in the world, just tell me which color of lenses you want. I can call my other store, and they can have these made for you within 30 minutes, and if it is prescription, within 1hr. or if you are traveling, we can ship to your home." says Andrea as he shows me how they cut the lenses. It is edgy in his store. Not boring. 
    "Essentially, the three of us met, me and my partners in the Optical Design School of Verona. Massimo, Matteo and me. We worked with each other in 2 stores for 2 years and got bored with the same old stuff. Me, personally, I wanted to design my own glasses because I like to see cool people with cool frames and different frames. Not the same color. Note the same frames on the same people all the time. In everyday life. And now it is cool for all 3 of us after 8 years to walk around and see people with our glasses on. That is great to me." he says.   ...these I tried on, LOVED THE LENSESImage may contain: sunglasses
  "They're completely handmade and I choose the name Django because of a movie. Yes you say movie stars would love these since they can see you, yet you can't see their eyes, yet they're functional as is their purpose... and totally water repellent!" 
                             http://laltraottica.com/index.php?

             Alright can we talk about the wooden frames?
"The wooden frames are totally unique since they are made from trees that are 100% Italian. That means that you can not make these glasses in China less you import the trees first! Which would be VERY expensive glasses!" jokes Andrea, yet it is TRUE! 
     "It takes about 3 months to make the glasses, and at that time you have the carbon inside the frames for versatility and for strength. Plus the chinese frames, for instance, we must add a nosepad. The chinese facial structure is such that they need these nosepads for comfort. I bet  you didn't know that!" he says. Nope! didn't know that one here. And anymore surprises? "Basically, yes they are wood frames; however, we can paint the frames any color you wish. For example, the purple temples or arms of the glasses and the black rim. These are for your taste and style, yet the totally handmade frames are still the same." WAYCOOL!
 "Yes, we have one store in Mestre at via D. Manin 35, 
and one here, San Polo 1239, and Calle Lunga Santa Maria Formosa Castello 6206. The one here is tiny and I only have one of each style, yet the other stores have many and if you want to buy 3 of the same style, I just call the other store and here they come! The funny thing is that we even named our store with our philosophy in mind, L'Altraottica literally means,  A Different Point of View! And we're always creating which is something that I love to do. Every year it is different styles, yet on the website you can order one from 3 years ago. Since we handmake each one, they don't come off a assembly line." 

                                               L' Altraottica of Venecia and Ottica Manin of Mestre 
 
       ...the coolest glasses ever, the Django Lu255, "I designed these myself amoung the first of my designs about 8 years now. Honestly, they are still on the online store and in the showrooms, since everybody loves that design. Every frame is hand made. Every one. The Django is the coolest because of it's lens, as you have seen. When you put the glasses on the face, the lens goes dark to the people looking at you, you're hidden essentially, yet you can see perfectly. They are almost 100% suv protection. People are always intrigued, excited and surprised when they try my lenses and glasses on."
                                       option=com_virtuemart&view=category&virtuemart_category_id=3&Itemid=193&lang=it
Fotka uživatele Ristorante Da Fiore.              
                                                                                   Ristorante Da Fiore
                                                                      San Polo 2202/A   0 4 1721308
"Now with my mother as the chef the last 40 years I try to bring the restaurant into the modern taste of the young generation and walk with a type of future that is more sophisticated imprinting of the food that is a fusion of the Venetian tradition and the modern style. 
     
      With the Venetian food you can create a fantastic dish with simple spices and everyday
here it is fresh. We have preparation of the lagoon squid with the black ink in season that takes 48 hrs. of preparation, yet you can taste the freshness. Only here in Venice do we have that." says Damiano, the young 40 year old son of the famous couple, Maurizio and Mara Martin.
                                                                     http://www.dafiore.net/it/ristorante/
Above the young son, Damiano, at home with his guests in his restaurant, Ristorante Da Fiore. "I've traveled everywhere in the world and as a younger person lived 6 years in New York. I love the Americans as tourists and in New York and they have always been very friendly and nice to me."
 he says when I ask about my culture. "That has been a good experience to me since when  people
 are rowdy or excited or emotional or just having fun I know how to deal with each situation. I try 
to adjust to the level of conversation that each guest wants. Some love to chat and some love the privacy. We have funny moments everyday since we're human yet I always want the guests to walk out the door happy and with a smile on their faces that they love life." 
he says. 
     "Some chefs in France, for instance, do the same recipes everyday for 20 years and that is why people go there, yet you can only eat that recipe one time maybe. I believe that the Italians are more creative and the last 20 years are more sophisticated in the presentation of the food and the variety. We have 200 recipes that my mother does and everyday she does 
a new menu based on her and the fish say at the Mercato. It is a ristorante where you can 
eat everyday and eat different menus. That is why the people come. To experience the highest quality
of creative food yet each day different." he says. No automatic alt text available.It is difficult to believe that the young couple you see here, the Capo, Maurizio and his 30 year Michelin star wife, Mara, have a son who is 40 years old...I had the fun pleasure of speaking with , Damiano Martin, about his legacy and his famous family's restaurant in Venecia. "It is the oldest Michelin star restaurant in Venice and has been awarded a star because of its food!" he says in his serious way. It is funny though because he says it in a way that implies not because of my friendliness, which by the way he is of the utmost professional when it comes to making his guests comfortable. "A couple people come here everyday the last 40 years...one comes to mind from Tuesdays to Fridays and the Venetians are very loyal. Yet we have our share of celebrities such as Anne Hathaway who was here last night and the star of Blacklist. They're both real nice people and of course everybody wants their autographs, yet we give everybody privacy and respect in the restaurant. Once they walk out...." he starts laughing when he says that. "You know people see stars and assume they are like their roles in real life, yet a real stern serious person on the movies could be the nicest person who smiles all the time in his personal life." 

Margin
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Risultati immagini per ristorante da fiore venezia
       BISTROT de VENISE
              "The hidden room where you shall dine tonight is the Casanova Room, most exclusive with the actual mask made for us by a 5th generation artisan from venecia above you," says Sergio who is gracious, charming and the Capo of Bistrot de Venise, located at Calle dei Fabbri – San Marco 4685 for reservations: 39 041 523 66 51
Image may contain: people sitting, table and indoor
...it is my personal favorite restaurant in Venecia...Bistrot de Venise: Desert from the menue  www.bistrotdevenise.com
   "While I dined with my romantic 5 course dinner on the Historical Menu, which Sergio includes recipes from the 14th and 15th centuries of Venecia, including the traditional Friday night meal that the Israel culture has every Friday night, 
shown above, which the Tel Aviv Cultural Attache couple sitting with me told me about. "My grandmother, and the traditional people of Israel do not use electricity on Friday night. They bake in the oven the traditional dish that you are having and eat that on Saturday." she says. After I ate it, since they had ordered something different, they then ordered the same plate while I ate dessert. It was A CRAZY LOVELY EXPERIENCE. 
                                http://www.bistrotdevenise.com/                                                  Bistrot De Venise
..."everyday you can come and experience the underground lobby bar in the cultural room, of the Michelin restaurant of 17 years, have a lovely glass of wine, peruse the Old Poet's guest book of Erza Pond and many others, hear real live musicians on our cultural nights and find a life of only the real literary giants of the world, then enter the Michelin restaurant for a experience of culinary delight you can not find elsewhere in Venecia, " says the Capo, Sergio of the Bistrot de Venise. 



   "The Venetians come in, the older ones every morning and chat about life, since we open at 6:00am it is fun for me to hear their stories about life. Some of the real Venetians only venture to the espresso, yet weàr trying to coax these to try the speciality ones. The tourists are sued to Starbucks around the world and they always ask about ours such as the Nocciolto and they love these so much that when the day at Venice is finished they come here to have a coffee.  We're open til 19.00pm, and trust me yes the specialty coffees are fattening!" he says laughing.  Image result for bottega del caffe venice cafe dersut






                                                       http://www.inisharkpub.com/
                    Must come to party with Alberto and Marina at the first Irish Pub in Venice...it is the coolest with huge oak barrels and barstools in cozy rooms with 5 sports tvs of course..."We have the English and the Americans and the Irish of course that always come in...people love the pub and me and Marina started it 20 years now since Venice didn't have one and now they do!" says Alberto who is one of the kindest and nicest people ever...and Marina! 
      And of Course they have Guinness, "yes I like Guinness," says Alberto, "although I am a local, not Irish. Most people come to Irish pubs to have a great time, to laugh and to drink Guinness. Plus we can show 3 different sports on the 5 televisions that we have here. The tourists always find us and we're open every afternoon til 1.30am except Mondays. And yes you can find me personally and Marina here everynight. I think that is why people love to come here. Since it is a friendly atmosphere and authentic Irish furniture and they know the owners are here. We love the tourists." 

  
  The fun lively Irish Pub...with Guinness of course!                 Guinness
     The Capo, who is from Venice, says of his pub, "A pub where you can just relax and feel at home, where you can leave all your problems behind. The only Irish Pub in Venice that will make you feel as well as you were in Dublin, and will always give you a valid reason to stay. At the Inishark you will also have the chance to see all the most important national and international sport events, all the Premier League games of the Italian Serie A, Six Nations and Three Nations Rugby, the Heineken Cup or any other sporting event you request on Sky Sports." Basically, something for everybody!         

                                    http://www.devilsforestpub.com/webcam.html                                                                                        
  The coolest thing about the Devil's Pub although many come to mind, is that it has a "HI MOM" live camera feed 24 hours a day, of which I use often when in Venecia to send silly hi dancing messages to my friends in America and arounnd the world...click on the link and coordinate timezones and have fun! It is the OLDEST ORIGINAL REAL PUB IN VENECIA LOCATED AT: Devils Forest Pub - San Marco, Calle Stagneri 5185 - 30124 Venezia Tel +39 041 5200623   AND OF COURSE WHAT WOULD ST. PATTYS DAY BE WITHOUT A PUB!| 


   SINCE I HAVE KNOWN THE CAPO, one of about 3 of em, about 3 years here is to GIGI the real sweet 30 years capo of Devil's Pub, along with my lovely friend, Sergio and son who own the Bistrot de Venise that we wrote about today, and Mama Fava which Guido is a partner of, we are promoting drinking good Irish beer and great International beers while watching sports on the tele with loud obnoxious crowds of locals and tourists and saying hi to mom on the live camera...that is the Devil's Pub in Venecia to be found at Campo S. Bartolomeo Venezia...
              Please come in and Meet Gigi and the team who are total casual and real fun...CIAO 

You know the world has many restaurants .Trattoria Da Ignazio is one of these.  And one has to say...I work my entire life to come to Venecia, the city of wonder and beauty and mystic. Where should I finally after a long day of seeing the city eat? I am at a city that is famous for its canals and going out to dinner. I know, let's try the 65 year old traditional Garden Restaurant named Ignazio. "The restaurant is named after my father. Truly§? I wanted to be a architect. Actually I received my degree in 1979 and the new renovations of the restaurant I personally designed." says the famous architect named Fiorenzo Scroccaro.His father started the restaurant in 1951 and it is one of the oldest Venetian real traditional family restaurants that still exist. 

     "Now it is my wife and me only. It used to be my mother cooking in the kitchen and now us. I would say that half of the people that come in here to dine are Italians and Venetians and half tourists. That says a lot about the restaurant when the residents eat here!" laughs Fiorenzo. "Golf? Not so much anymore. I am busy now since it is the season of fresh lagoon seafood such as the delicate Mochea, which are my favorite. We are know for the seafood here and I personally go  to the Fish Mercato everyday. I enjoy it. I love the restaurant and I love the tradition of my family here. Yes, you remembered the Bocce Ball! It used to be played by the locals everyday in the garden. Now the garden is as important as when the tourists enter they first see the restaurant and say, O how lovely, THEN! they see the garden. O we want to sit in the open garden. It is a oasis in the center of Venecia and very rare." he says

                                       

Above you see the beauty of the Ignazio inside and outside. The Garden used to house a Bocci Ball playing field and can still be seen depicted in the photographs that adorn the walls. "You know it is much harder to be a owner of the restaurant than a architect." says the tall charismatic owner Fiorenzo, who along with his wife, Fiorella, have been the Capos the last 33 years.  

                           http://www.trattoriadaignazio.com

             Email: info@trattoriadaignazio.com

                     Telefono: 0415 2 348 52
  Indirizzo: San Polo 2749 | Calle dei Saoneri,
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Above is"my waiter who has been with me for 35 years now. Yes he and I run to the tables. Back and forth. Every day. You know my day starts at 8:00am everyday and at that time I go to the Mercatos and I buy the fish. That is mainly what we are famous for. And that is everyday I hope!" he laughs. "The freshest fish and the best. And I come here and til midnight most days I work. Yet some days I go golfing at Lido. And some days I love to have a day of driving my boat in the lagoon. I guess I do have fun days too." 

     "My Wine is a mixture of Venuto, Piedmont, and Tuscany with a little Sicilian. I have a couple from Champagne area of France of course, and my restaurant is known for its Beef, too. It is a little bit expensive as it is a real authentic highest quality and always catch of the day seafood that we serve. And I would love to say that they come back everyday because of me since I personally wait on the tables myself. I enjoy the people and the way they enjoy the food. When the guest is happy it makes me happy and my day fun." says Fiorenzo.

 

"I guess what I would love to say is that the specialty of the restaurant is fresh fish and that is the freshest everyday. If my best friends come here I give the Sea Bass and the dish of the day and that is most probably the fish." he says. 

                              At Ignazio, where "actualy it is named after my father...that is his name. And when he first started the restaurant in 1951, in the walled garden is where the locals played cards on the tables...drinking the wine. In the back of the garden is where they played Bocci Ball!" says the owner, Fiorenze, whose wife is Fiorella. "We are both called Flowers. Yet in the Garden is only Green." he says                                                                   

   Tessitura Luigi Bevilacqua

 

"The White House has the pattern and fabric here,"he says as he shows me the pattern the White House ordered from the store,"And the Kremlin has our fabric in its mansions...many many famous people yet to protect the privacy I can only say these two." Famous musicians...like Mick Jagger? "No comment." he says.  

                           39.041.5242302

Tessitura Luigi Bevilacqua S.r.l. S. Croce 1320 

"I am a architect really and I love redoing the buildings in Venecia. The palaces are special and due to original designs it is difficult to redo these. One must keep the original forms. They are very expensive to buy and redo a Venecia original. Yet here I am doing that," he smiles broadly when he says that...totally sweet and cool. Loved him... 

                    http://www.luigi-bevilacqua.com/

 "We have about 25 antique looms from 300 years old. They are the only ones in the world. Every couple of months we're repairing one of em!" says Gianluca, the son of one of the generations of the famous Bevilaqua family in Venecia. "The only way that you can have fabric the way my family has weaved it the last 300 years is on one of our looms. There is no other looms in the world. Of course there is modern day ones, but we have the original one. It takes us 2 to 3 months to set up the loom and at that point you can weave 40 meters of fabric. After that you have to set the loom up again. And if a new weaver takes over the making of that pattern I can tell the difference. It is slight and others would have a hard time telling the difference yet I can tell between these. I've known all of the weavers my entire life." he says. 

 

"See the delicate fabric and design?" he says as he shows me each beautiful piece in the store. "It is Soprarizzo uncut velvet, the best production in the world. You can not get antique loom stills that make these anywhere else in the world. That is why people come here. I myself have Mariano Fortuny that was a painer and artist in the 1900s yet he was a competitor but we use the velvet silk and the heavy fabrics and we replicate his patterns. I love the antique fabric and the place where we work. The factory with the looms is about 500 square meters. IT is pretty cool in that place. I work with the interior designers and help these professionals to choose the fabrics. I love my job." he says.