I am very happy and proud to promote and include the Jewish Heritage section
of Venice Italy, which has been here since 1516, it is 500 years old and has a very special place in the heart of Venetians, yes you can find Kosher restaurants, Middle Eastern restaurants and the VERY FAMOUS AL FARO which has been here 50 years serving the best Pizza in the city. "I believe that it is the friendliest section of the city," says the Capo Youssef, "the Jewish people accept everybody and they are very intellectual and educated people." 
               Ristorante AL FARO Pizzeria in the Jewish Ghetto of Venice is 
                     not only a great place to sightsee, people watch and learn the Jewish history and tradition,
                          it is also a great place to eat Pizza! As you can see from the guests! 
L'immagine può contenere: 4 persone, persone sedute, persone che mangiano, tabella, pizza, spazio al chiuso e cibo
  "I am a very kind person and it is important to me that my guests are happy and treated always with respect. My life is my restaurant and my friends and the 4 years that I owned the restaurant in the start, my brother who is a famous chef in Paris now, started the kitchen to add high quality meat and fish dishes. The last couple of years, my brother is in Paris and my new chef is great. The pizza has always been the best in Venice and you can see Trip Advisor reviews to know that it is true." says the gracious Capo Youssef.  
       Sestiere Cannareggio 1181 Venecia 
                    339 447 952 3
                The Jewish Ghetto                                                
"The guests love the pizza and a couple of months ago a family from America came here and the dad said that he is going to bring his family here every night to try and taste all of our pizzas. He brought his family here 4 nights in a row and they each had different pizzas every night, although they didn't try every one since we have 48 varieties plus you can make up your own pizza, if you tell us what you want on it!" says the so nice waiter named Karim and Adnane, the waiter and the pizza maker, respectively who are very funny. 
     Don't like pizza? Hey it happens, how about the delicate fish on the menu or the tartar ai carcioffi.   https://www.facebook.com/Ristorante-Pizzeria-Al-Faro.../L'immagine può contenere: cibo
           "We are right next door to the elementary school and for the kids the Pizza is most important," says the friendly and very kind Capo, Youssef Safwat, who himself originally comes from Egypt. "The kids always run over to eat at the restaurant." he says laughing, "I worked with the owner of Antico Carbonara many years when we both worked together, Andrea, and he is a good friend of mine, along with the owner of Vesuvio, Andrea is his name too, and they are both good friends. We all like each other here in the Jewish Ghetto Section of Venice and the Jewish people that don't have to eat Kosher come here for the kitchen. I have a great chef and I would say 50% of my food is the meat and fish and pasta 50% is the pizza. It used to be a famous pizza place in the ghetto for 50 years and when I bought it 6 years ago I added a better kitchen menu and chef." says Youssef. "We of course make fresh dough everyday and the pizza is always made to order, of course." 
L'immagine può contenere: 3 persone, persone sedute, tabella, spazio al chiuso e spazio all'aperto
                         Hotel Saturnia 4 Star Superior Roof Top Deck in the Summer  
It is especially fun and lovely. "Yes we plan on having private events, and now I am into the entire jacuzzi situation. I love jacuzzis since I researched these and am finally constructing the fitness room which used to be the laundry room next to the open garden Michelin restaurant. Want to see it?" he asks as he walks me into the kitchen and into the laundry room and we end up with open french windows and doors viewing the restaurant on one side and the gondola canals on the other side. As I open the canal side windows, "Be careful, you can fall right into the canals, and although they are only 2 to 6 feet deep, you might not like the experience." jokes Gianni as he tells me the vision of the multi dimensional jacuzzi and fitness room. Complete with views on both sides. "And now, if I can make a jacuzzi on the roof without my guests falling into the floors below, I shall!" Immagine correlata 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. I 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!  Immagine correlata"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!Immagine correlata
             Saturnia's  Michelin Restaurant
"You have to see the rooftop deck , " says Gianni as he prepares to meet his sisters for lunch, "I am eating with my family at lunch, yet feel free to see the Saturnia."  And I do! me and my freshly painted toes on top!Image may contain: shoes and outdoor
"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.  "The fun things for me is when I can renovate rooms and each year I do some of these. That is fun for me. Remember the water on the desk here? We chose the San Benedetto.  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
                 Dorsoduro 979/a      ph. +39 041 2401411       "My family and I opened the 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 and modern, yet the Saturnia passed us in 2018 with trip advisor. Saturnia is in the top 12 in Venice. 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!
I personally love the beauty and the lovely sun of the Rooftop deck of Saturnia where I enjoyed a funny afternoon. It has lovely green plants and sun chairs complete with a outdoor shower! 

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         I am pleased to include the thoughts 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!                           
 L'immagine può contenere: 1 persona The family owned Ristorante San Provolo on the famous Provolo square is famous in and of itself, being only one of a couple of historical restaurants still in Venice that is owned and operated more than 40 years, 3 generations of the same family. The Storia Venetu is awarded for restaurants of excellence that have the family that is the original owner at the helm. Here it is the Papa Amedeo, Mama AnnaMaria, brother Kristian and the young Capo I interviewed named Danieli, Kristian's brother.                                                                                 C
ampo San Provolo4713 Venezia, Italia 
39 344 110 5192

"My mother, " says Danieli as his mother walks out of the kitchen, "has been cooking here everyday for 44 years. She never is tired and she is here from the start of the day to the finish of the day." His mother, is beautiful, blonde and gorgeous carrying a stylish Harrods bag, which I admire. "She is 65." he says laughing. "And a Italian cook, yet she doesn't look like the typical Italian cook!" And it is true. I imagine the Italian women cooking in the kitchen 44 years to look  like the Mama from the Godfather, cooking the meatballs in the kitchen. How does she do that? I ask and Danieli laughs. "I guess she loves it." 
L'immagine può contenere: cibo
  "We have the ravioli and the tortellini that is color of black cuttlefish ink. That is why the color is different and the green is usually spinach that you see if the pasta Italian is green. Since my mother is a great cook of fish, she creates her own recipes. She makes the pizza and the fresh dough everyday and she makes the desserts, we basically give her recipes and homemade food to the guests. That is about it." says Danieli laughing when I ask just is it that he and his brother and father do? His mother seems to do it all! 
"The menu is speciality of fish and my mama goes to the Rialto Mercato at least 3 days per the 6 days that it is open and sometimes I check out the fish in the Mercato." says Danieli. I am happy that the famous restaurant is my number 3 day of Venice since 3 years now since they came onto the website and I remember how gracious and fun the family is. 
      When I ask Danieli if it is easy or difficult to work with family as opposed to working with friends or colleagues he says, "Aaa, it is more difficult!" and laughs. "It is me and my brother out greeting the guests and being waiters everyday, and my father is the responsible of the restaurant. We are the ones who mingle with the guests and me and Kristian have fun. Kristian is very nice, too. The reason that I work here is partly because my family owns the restaurant, yet mostly because I enjoy it. I love the guests and the happiest is when they have a good time with me and they leave my restaurant happy that they came." he says. 
               L'immagine può contenere: tabella, cibo e spazio al chiuso
"Since we are famous with the fish, we offer a fresh seafood plate that either one person or two can share. We have for example,  Salmon inside Black Carpullecucci and Gnocchi Lasagna style which we name Venetian style. That is basically Gnocchi covered in cheese with ham and items inside and baked. It seems to be a big cheese casserole, yet when you open it it is Gnocchi." says Daniele when I keep saying, "O WHAT'S THAT!" REAL LOUD.   
Risultati immagini per do forni venezia
                                                    Do Forni Venecia...Highest Seafood 


     "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.Image may contain: 2 people, people smiling, people standing and indoor "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. 

  And of course Carnival and exquiste Doge parties would never be the same without the participation of the highly respected, traditional and luxurious Do Forni...Risultati immagini per do forni venezia
Risultati immagini per do forni venezia
      I have many friends and many Capos, both women and men, around the world I say "Hi Friend",
although some are my personal favorites such as Andrea and team at The Antica Carbonera in Venecia...
Risultati immagini per antica carboneraAs 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."  

              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:) Image may contain: dessert, table, food and indoor

               00390415 22 54 79

      Calle Bembo San Marco 4648 

"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...and here one of the very funny and friendly team gives me a little pasta pepper!Image may contain: one or more people, people sitting, table and indoor

As I walk from the Rialto Bridge, past the Disney Store on my left hand side and about 1 tiny bridge I see the Antica Carbonera sign on the alley and mosey on down to see my friends. The food here is simply delectable. Love the Capo, love the food, love the team.
Immagine correlata
                   Trattoria Al Ponte Del Megio has one of my best friends and Capo, Enrico 
             Image may contain: one or more people and outdoor
            The place is perfectly located and if you actually happen to come to lunch or dinner today, the 21 and 22, you can mosey next door to the Square that is having the HUGE 53RD  PARTY OF VENICE, which includes the wooden park benches that I danced on last night til midnight to the HILARIOUS and I meant HILARIOUS band on stage that does a medley of American Pop Culture! 
      In addition it is one of the most romantic places to dine, complete with the Gondola that picks you up at the steps, takes you to a 30 minute ride around the canals and brings you back to dinner!           Top team fc.erbaria!                                              https://www.instagram.com/.../trattoriaalpontedelmegio/...     Calle Largo Santa Croce
                                                                                                                                                                                           Image may contain: 11 people, people smiling, people sitting, table and indoor
   It is located at the Calle Larga, Santa Croce, on the beautiful canal and Enrico sits most of the guests outside in the summer, and cozy in the winter. "I am famous for raw fish. We have a certain cooling system that you must have to serve raw fish and the fish stay in that 24 hours. From that point it is safe to eat raw fish. We know what we are doing and we're very careful about that." 
     I love the food, and yet the beauty is here of course since we are in Venice...and the restaurant's hidden seclusion right in plain site makes it a intimate and fun place to dine. Image may contain: bridge, outdoor and water
"We have our own wine label and our own olive oil label that a friend of ours who owns the vineyards makes for us every year. Want to try that too? It is very good red wine." says the Capo and we try the wine while we listen to his guests chatter and a couple of characters enter the restaurant from the HUGE 5,000 PEOPLE  party in the square. His guests can see the dancing and festivities from the tables on the canals and the waiters come back and forth to take the famous beans that the restaurant is famous for, a old Venetian recipe, to the guests. "Each of the restaurants on the square have a item on the menu to help the party and we have the beans!" laughs the Capo as we drink the wine and talk about the restaurant of the last 5 years. 
     "Every trip I take and every place that I travel to I keep an eye on the specialities of the food and if I find something that is of interest and fits my restaurant and the Venetian culture, I try it my own way and my tweaking of my own recipes. That is how I added the raviolis. I love to shape the beautiful traditional restaurant of my family to my way." says my friend the Capo! 
Image may contain: food
  I especially love the photo here since Enrico makes it! "Yes, I do cook a couple of the dishes such as that one. It has the green color do to the mint in sauce. I mostly cook at home, although I do know how to, my chef is professional!" he laughs.
Image may contain: food
"People come to Venice to eat the raw fish and the lagoon specialities since after all that is what the city is famous for. We try to give the best quality, and the best presentation to the guests." says Enrico and I comment as to why all the girls are the waiters and the men the kitchen team. "Yes that is true since I want the girls to serve the people and that gives my restaurant a little touch of elegance and the men are the better cooks." he laughs. OK! 
            Reservations:    0039041 7197 77

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"Alright, since I am famous to do the raw fish, and of course we do the baked fish in the salt and pretty much all kinds of lagoon fish in season, I thought to try a little of my own specialities and added the ravioli with truffle and pumpkin inside. I would love you to try it." says Enrico and I eat the 3 raviolis that are the best I ever had. Seriously. "Yes, at first we tried with the Asparagus and that didn't taste too good, or not perfect the way the pumpkin does. Now we have the dish that we included on the new menu. I enjoy giving the guests my new recipes and seeing if they love these as much as we do. It is about the guests." Image may contain: outdoor
Image may contain: 1 person, smiling
"We are the ONLY PLACE TO EAT PIZZA IN VENICE," SAYS the very young 28 year old capo, Andrea of Vesuvio. The first reason that I wanted to add Vesuvio to my EmmeAnesbook a couple of years now is that my son, Matti, loved Vesuvius and as a 6 year old made me rent the movie from the local Princeton University library everyday afterschool in Princeton, New Jersey. The librarian would smile at all the children renting Beauty and the Beast and when we walked into the little video store he would give us THAT LOOK and say, " VESUVIUS?"  and I would say yes Vesuvius, although when I taught him how to rollerblade I had to rent the "how to rollerblade video" too, where you walked in  the grass like a duck and hence learned how to rollerblade. So, here is to you, Mathew, the Vesuvio Pizza! 
Me, myself, I try the Funghi with only cheese and I add tons of olive oil, which the Italians think is funny, and it becomes much greasy and I eat it with love. Love that pizza and the white wine...I tell you every year that I become too much drinking wine at the city of Venice which is perhaps why they have so much water, I am trying to turn the water into wine! 
"Let's face it. The only place in the entire world where you can have the fish from Venice lagoon is here at Venice!"http://pizzeriavesuviovenezia.com/ 
         Cannaregio, 30121 Venezia, Italy     +39 041795688

"My father made famous the restaurant many years, and I eventually started to work for him, however, he started me at the age of 20 as the low waiter with maybe 5 waiters ahead of me.  I never really knew my father since he was always at Venice establishing the restaurant, yet at the age of 22 he turned to me and said, "Here son, that is yours." He handed me the keys and left the restaurant." says Andrea laughing. "Honestly I didn't know much and from the last 6 years I have went from asking advice to building my own team. The locals love the pizza and a couple of glasses of wine. The tourists love the fish and the wine. You know it is a good restaurant when the locals will only eat pizza at Vesuvio!" says Andrea proudly.
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                                                                         The Maestro, Rami, at work, "I am a shy person, yet I love my restaurant that is here
             5 years now and my new"babies" as you say. My Locanda is a new idea for me, a old-fashioned hotel 
            attached to a new restaurant named 6342 Alla Corte, which shall have the bigger window for people to see 
            how we make the fresh pasta so they can appreciate the food that they eat," he says. His team? "Yes, he 
            is shy about interviews and talking about himself, yet with the guests he is always kind and smiling. He loves
           to talk to his guests and he is always at the tables," says his new Locanda manager, Thea. 
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   "We do reservations only, and honestly if you just walk in we will be full;however, we do say to you to try the Locanda Restaurant Alla Corte about 50 meters down the little alley from here and we have the menu of the Ale Tole identical. That way, if you wish to see the pasta also being made, you can run down the alley and eat it!" jokes Rami.       http://www.tavernalacorte.it/
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Image may contain: people sitting, plant, table and outdoor
 Here is Rami and Elena, the two bosses who the team says are the sweetest and friendliest bosses ever. Says Thea, who is the manager of the newly added Locanda that is attached to a beautiful garden and the elegant fish and freshly made pasta in both restaurants,     6342 Alla Corte, "Rami is the nicest person, I love working for him. He is always smiling and kind to everybody." 
As I walk out of the Locanda admiring the garden we meet the Architect who is a cutey! "Yes, I am the architect and maybe I do something here a couple of days, " he says and Thea says, "Yes, he is very nice and funny and that is why he is a great team with Rami since my boss is very funny and nice too!" 
Image may contain: 2 people, people smiling, people standing and beard
      https://www.facebook.com/Spaghetteria-Pizzeria-6342-A-Le.../  Here is a couple of links to check out the photos, make reservations and see the reviews of people who have eaten here...                                      www.6342aletole.it   http://www.tavernalacorte.it/
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"You know the 6342 Ale Tole took off the day we opened, mainly do to the open window where they can see us make fresh pasta everyday.
    We make 75 kilograms everyday of many different types and we are the ONLY restaurant in Venecia to do that. Now, after 5 years and reservations only of my first restaurant, I opened the 6342 Alla Corte which is attached to the Locanda which has 12 rooms.   It has a beautiful garden and the people can eat inside and in the formal dining room with the white glossy piano. The menu is the pasta same in both, yet in the 6342 alla corte it is a fish restaurant, too." says Rami, as he brings me from the very chic and modern restaurant of 6342 ale tole to the newest addition, the traditional Locanda and garden.undefined           "We do fish from Morrocco and fish from the Lagoon, it just depends on where we can find the freshest and the best." 
                        reservations only
                            041 476 8410
"I met Rami because for 3 years me and my husband would eat at the restaurant about 3 times per week. I eat a lot of food and my first time that I ate here I thought to order pasta then a main entree, yet Rami said to please try only the pasta so I tried and the plate is very big and I ate much. That is the way it is and now if you have pasta you will not need to have fish too, since the monkfish is huge. Trust me and try one dish and if you are still hungry you must eat a lot of food, "says Thea. 
                                             Relax is it only to do a calming medicin type of quality to the body.
  The owner of CANNABIS AMSTERDAM in VENEZIA is LORENZO, originally from Florence Italy where he says he loved the CANNABIS Franchise in his home city, yet needed to choose Venezia to do his own.     " I love that my store is exclusive and my territory is Venezia." He says. " My guest is usually from the 30s and above age. They come in and ask me if the Cannabis is used in medical experiments and ways to improve the outlook of the spirit. And I say that yes it  is calming and relaxing.
      They don't want stress they say. The Cannabis that I have isn't drugs. My cannabis is used for relaxing the muscles, for limiting shakes in Parkinson's disease, and a sense of well-being. The young generation,   of course, loves the lollipops and beer and wine and brownies and cookies and cakes that they can either buy in the store or use weed, not drugs though, to bake cakes and cookies. I have t-shirts, hats, gummy bears, you name it and the Big Company has it!" laughs Lorenzo.  Calle de l’anconeta 1998 , VeneziaImage may contain: 1 person, smiling, standing

      "However, in Amsterdam they use different Cannabis this makes you high; however, in Italy the percent is only .06% and that only makes you feel better and relaxes you. My Cannabis doesn't get you high." Lorenzo is careful to say. "The reason I opened my store is the innovative medical research ways that the product cures illness. It has been open 3 months. It is very beneficial to helping people and Doctors use it to give to their patients. I do believe that California is one of the pioneer states that started using it in prescriptions." Lorenzo is a serious guy and I laugh a little because usually people that come to Cannabis stores are pretty mellow people.   https://www.facebook.com/CannaStoreAmsterdamVenezia/
                         331 728 4877    

     "Yes, it makes you have the giggles, chills you down and does give you the munchies and that is true. I personally only tried smoking one time and I am not a person that smokes weed to get high. I know that a lot of my guests do smoke it, yet mine, as I said, isn't a drug to get you high. Mine has low THC and is used to calm and soothe you. If you have trouble sleeping you can try it, too. Yes, the guests laugh a lot and all of my guests are happy. Even the strong Cannabis isn't addictive nor does it make you aggressive. Cannabis mellows you and quiets you, you don't get anxious as a matter of fact you are calm when you use my Cannabis weed. I know the Americans love to bake brownies and cakes, right?" Lorenzo asks me and I laugh and say that I guess they do yet I am allergic to all drugs, so I don't eat the brownies.  

     "O and just to let you know, it is a natural product. People aren't allergic to it since it is a real natural plant. Pharmaceutical companies don't make Cannabis, which is a added benefit. It is just a great natural plant that has various uses and I hope that Italy progresses in the next year to allowing stronger percentages of the THC. Right now I am happy to educate the people and listen to the stories that they tell me of how much the plants have helped them! O and the legal age of the THC products is 18. The gummy bears and lollipops and cakes have zero THC so everybody can buy these products, but the other limit is 18," says Lorenzo. "The cakes and cookies and lollipops have 100% CBD which is relaxing yet 0% THC."Image may contain: 2 people, people smiling, people sitting and night
"You know, it is a fun store and we have a lot of bachelor and bachelorette parties for weddings. The team loves to dance with the crazy people having fun and we make videos of them!" says Lorenzo, pictured above in one of these very lovely gondolas that I thought only tourists loved! Image may contain: 12 people, people smiling, people standing
    Irina, pictured right, is the Capo of the Michelin restaurant named Vecio Fritolin in Venecia and has always been firm about her restuarant's image...Elegance & Grace. Image may contain: 2 people  VECIO FRITOLIN
                          is a ancient famous traditional fish restaurantImage may contain: food and text
I met Irina a couple of years since and loved her although she is very particular about where her restaurant, a Michelin! is represented. Finally I have convinced her to be in my website guide, EmmeAnesBook , 2 years and she asked to invite me to lunch and a chat with her new Director, Filipo, who is a treat. 
    "Yes, I have been here only 5 days, yet I have much experience with restaurants, having been in 3 Michelin's in London the last 5 years. The last is at the Tower Bridge location and a Michelin, yet different than here since there it was very formal and stiff. Here we have more creative control based on the boss's vision of the future which is a more modern approach to her traditional seafood of the lagoon and Venetian dishes, " says Filipo. "That is where I come in to represent and to recreate and create her visions of a more modern restaurant."                                                                                                                   https://www.facebook.com/VecioFritolin/
                                  below the Seared Lobster with fegatod' duck, stale bread and vegetable bisque.Image may contain: food
That is a actual plate, trust me, I ate it! "Yes the first interview with Irina, I was a little not convinced and all of a sudden the German dessert arrived and went past the table and I looked at Irina and I said, "Alright yes I shall come and work with you." says Filipo, based solely on the presentation of the dessert! 
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As we talk at least 3 times, Filipo runs out the elegant door and down the alley way after the cook pictured below, Pierluigi Lovisa. "He keeps saying that he is staying for the new modern approach and the next day he says that he is leaving. He has done that the last month according to Irina and everyday I must chase him down the alley to convince him to stay. He is very creative and a genius and I love to chase him. He always comes back and it is usually during the service of lunch and dinner." 
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Filipo's newest idea is "a degustation menu which most Michelin's have. A tasting menu, and a little more expensive than the ala carte. My vision is to give a little bit of lagoon, a little bit of the chef's innovative twists on Italian cuisine and a little bit of the Venetian traditional dishes with modern prestentation at a modest price including wines at around 90.00 euros per person." says Filipo. 
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  "Honestly, in the 5 days that I have been actively working with Irina it has been a great challenge and of much interest to see that we have had a lot of French visitors the last couple of days. I see Americans, Europeans and the French. They love to come here. I try to have a casual and fun work ethic and me and Claudio, along with Barbara, the hostess, love to have fun. The Michelin is a standard, yet we need a star and we can do that with service, fun and friendly attitude,not the past stiffness." says Filipo as he exudes a fake pose. "I don't want to stand and pose I want to be active and let the guests be a part of the service and taste. To have them included in the act, not just mannequins." he says. 
   Calle della Regina 2262    041 522 2881
                      http://www.veciofritolin.it/Image may contain: food
While the restaurant is famous of its elegance and intimate location, the food is the best in Venecia with artistic and sophisticate presentations of traditional dishes from Venetian accompanied by the funny waiters and directors that are determined to give the Capò Irina's vision of a modern approach to her ancient restaurant a little twist of simplicity and fun. Loved it. 
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       Image may contain: indoor and text Met the young Capo, Simone, of Ostaria Boccadora and his father's other restaurant, Santa Giustina...I recognized the restaurant first from the unique sculptures of murano glass that the fellow next door creates. 
        "O you must mean Massimo, yes my father buys a lot of the little people sculptures and guests ask to buy these from him all the time!" he says laughing. They are gorgeous of course! 
"It is known as a quitar and it is from Sicity," says Simone the young jr. capo of Ostaria Boccadoro in Venecia.Image may contain: 1 person, smiling, indoor "The figurines of glass are from Massimo, who has a great story and who I admire very much. Massimo had been in prison and came out and the Murano glass factory took him under their wing. His dream to become a famous sculpture and now he has the lovely occupation of being able to create everyday his love of art. He makes sculptures right next door to us.  I admire and want to be the person that makes a difference in the world. A person that everyday makes something special of his and of her life, not come to work then serve a dish of spaghetti. Life is about living every moment and I want people to remember me. That is important." he says.  https://www.facebook.com/Ostaria-Boccadoro-816339821773922/   
                 cannaregio 5405/a   041 521 1021Image may contain: people sitting, table, food and indoor
"The restaurant here, Ostaria Boccadoro, has been here 12 years and me 5 years. I would love to say that since I've been here I have raised the standards of the restaurant. My father is the chef sometimes, and he has the new restaurant right around the alley named Santa Giustina. That is the baby and one year old. And let's see, alright, we do have a menu, but it is only for reading outside. You see it outside. Everyday we greet the guests and tell them the way that it is today. Such as when I have fresh fish that they don't see  on the menu, they seem to appreciate that more." Simone says. Below the quaint charm of Santa Guistina located at Campo Santa Giustina Castello 6553 ciaoImmagine correlata
"O look," says Simone laughing, "my brother arrives, he works at a different restaurant that my father doesn't own since him and my father fight about how to do things. However, for me, I am just right as the Jr. Capo and have been here the last 5 years. I have a funny story, actually, when my father insisted that I go to college, I tried physics, yet I never had any money and I didn't like college. That way I asked my father if I could please work for him.  At first he was hesitant since he said that it is very hard work, and he wanted a better life for me. Yet in Venecia it is the 5th biggest tourist city in the World. What on earth could be better than to own and be a Jr. Capo at one of the finest, highest quality restaurants? I am very happy that I am here." he says. "If my best friend came today, I would give him the pasta made on the quitar with a little black ink and artichokes and scallops, my favorite." says Simone.Image may contain: food
  "Many times I have been approached and Michelin tells me that to be Michelin I must do things their way. Yet I want my chefs, who are very talented, to create in my way.Risultati immagini per Ostaria-Boccadoro To achieve the same highest standards as a great restaurant with a special flair. It is important that we have fresh fish that is new everyday. Everyday we choose the finest and when the fisherman comes and the fish isn't the freshest that day, yet yesterday it is the freshest, I choose something else such as sea bass." says Simone. "My philosophy is to bring the best food in the easiest way. Michelins is to flip the Turbo on its side, to grill it, to flip it again, then when you eat it the guests don't appreciate the flavor of the real turbo. Mine is to present the turbo and when you eat the turbo you taste the sweetness of the real turbo." Risultati immagini per Ostaria-Boccadoro
                 Below the Maestro, Luciano, Sr. Capo of Ostaria Boccadoro and, Santa Giustina. 
                                                                         Trattoria Ai Divini Venecia
L'immagine può contenere: spazio al chiuso
  The famous 3 hr. gramaphone at the cozy authentic enoteca in Venice named Ai Divini. "I bought it literally 2 hours ago," says Beso, who's name means kiss in Spanish, so since I don't speak Spanish I kept calling him Bacci and throwing him kisses. We love to throw kisses in America, I tell him. "I am from Albania til 10 years old, and I moved to Venecia and my name is Spanish, yet I don't speak Spanish since I am Italian and Albanian I only speak a little French and a little English...O and here is my very cool collection of original vinyls which I brought to play on the gramaphone, yet it is a special gramaphone, which I didn't know, and it only plays one kind of vinyl and otherwise it breaks the vinyls in half!" he says and shows me the one vinyl that it plays, which is Indian music.
Matteo and Beso...on the streets of Venice. "I met Matteo about 3 years now and we have great fun doing original items for the bar, Ai Divini, such as the Gondolier handles, original, on the beer taps. We sat one day looking at the bar, and at the real Gondolier oars that we have displayed on the ceiling, and suddenly Matteo said, Hey how about Gondolier handles since they come in here all the time! And we did!" he says. https://www.facebook.com/Chiosco-Chiringuito-1441330106182326/Risultati immagini per ai divini venezia
"Yes, we have fun and most importantly, we try to add new wines and new drinks every week. Some people say that they add every month or two months, " starts Beso and Luca laughs and interrupts him, "No we do new drinks everyday."  "That is true," says Beso. "Every couple of days I change the wine menu. It's fun for us to try new ones and we love our wine suppliers. They're great!" he says.        https://www.facebook.com/Ai-DiVini-166765313683543/
How about the baby here? It feeds 10 people! Risultati immagini per ai divini venezia
Yet for me, Luca and Beso have decided that I must try almost every wine in the bar which Beso says, "The bar is as of my house, and when you are in my bar you are in my Casa..." and it feels that way. He shares graciously and somewhat ridiculously young and illegal, you know when you are in your mom and dad's basement trying the liqueur cabinet and they're out for the night, some great wines. "The wines we use come from only small farmers from Italy. One of the wines Santo Maria is a Montepulciano regional wine of which only 10,000 are made every year and the vineyard gives only us and one bar in Verona the wine. Here taste." he says and gives me the normal wine. It is the BEST! Then he gives me the Superior... it is BETTER. and later in the interview he says, "Alright here is another of my favorite vineyards, all small ones, and you must try." It is BETTER than the others...I say. Wow. Then, not to be outdone, Luca mixes me a RED BULL Mojita that has tomato vapors in it and ...Yes you guessed it, IT IS THE BEST!  I drank way too much on a afternoon interview and felt like Dean Martin and Frank Sinatra drinking Martinis...while we sang Johnny Cash songs, my favorite and John Lee somebody that is Beso's favorite, and he is pretty good too and had a great interview. Open til 1.00am to 2.00 am every night with great make as you order sandwiches, and great italian aperitivos all day long. YUM! Plus the outside terrace has a gondola park..."Okay you can't park your gondola here since it is a private launch, however, if the Gondolas want to leave their passengers and it is the final stop they can use the launch for a couple of minutes to let the people walk up the steps and come into the bar from the water side...the people that are residents upstairs use the garden and the boat launch, yet you can have gondolas drop people off if  you want." says Beso. It is such a cool place, such fun people and such great authentic food and drinks that I KNOW YOU SHALL LOVE IT! Risultati immagini per ai divini venezia
   On the way to the April to September 24 hr. bar where I spent a couple of late Movie Star nights from 1.00am to 3.ooam with my "I want to see Johnny Depp" Lido Film Festival All nighters ...the bar is VERY popular in the April to September months since the beach goers start to swarm into Lido... which has about 20,000 beach cabanas...it is the COOLEST ISLAND EVER, has the Lido film festival and is a 13 minute water boat ride from San Marco Square...a MUST and the bar is cool! L'immagine può contenere: 10 persone, persone che sorridono, persone sedute e occhiali_da_soleThe delightful young and funny bartenders, owners and friends of Ai Divini on Venecia and on Lido, had me entertained for nearly 2 hours, especially Beso, the Capo of Venecia and Lucas the bartender... the original owner of Ai Divini and Lido's bar, Chiosco Chiringuito,  Matteo only speaks Italian,yet he laughs a lot!      The cool Cabana Tiki style bar is out in the open right opposite the beach at Lido located at Via Lungomare Marconi Angolo Lorenzo, and phone is in case you are lost...34 7 576 2538....if you lost your phone too, ask for the green bar:)Risultati immagini per Chiosco Chiringuito

                                                                       Taverna Al Remer
                                                   in Cannaregio 5701
"My mother and her partner bought the restaurant in 2006, and she was the one who thought of the famous buffet dinner that people from all around the world came here for...yet after awhile, since I took over the Restaurant in 2012, I wanted it to have more elegance and class. It is in a beautiful cave like setting with the brick exposed walls, and I wanted the people that come here for a romantic and elegant dinner to have proper atmosphere. I stopped buffets, and I started doing the seatings only. We still have the music live every night of the guitars and jazz, yet now you can come for dinner at 18.00pm and not have plastic forks broke on the ground from the rush of aperitivos!" says Yuli laughing. "Yes, we can do aperitivos, yet now they are on china plates and glass wine glasses for aperitivo hours in addition to the dinner hours. It is a better match with the beauty of the restaurant." he says.
It takes a little while to find the hidden jewel in plain sight, from the canal that is, yet from the alley ways, let's just say if you walk past Bacaro Jazz funky cocktail bar you missed it, yet only a couple of meters! It is a great find and the capo is cool, say hi to Yuli! Resultado de imagen de taverna remer venezia
  "My team is very nice and they know that of utmost importance to me is fine service." says Yuli. "My cook is very experienced in fine dining the Venetian way and of course he goes to the fish mercato every morning for the fresh fish. We have the lagoon fish, yet that in Venecia, except for the Cuttlefish with the black ink, is usually served with the starters. We have many varieties to try and I hope that when people talk about my restaurant they mention the service, the atmosphere, and of course the food." And Reservations?
"I would prefer you to call to make reservations that day or the next, if you don't have a large event. If you have a big event you can email the restaurant and we can touch base with you." says Yuli.
                 Alright for reservations: 

                            041 522 8789
Resultado de imagen de taverna remer venezia
   "My wine is Italian and very good. I expanded the wine cellar and it has dimly lit candles and the guests can walk in and choose the wine...here try the Franciacorta..." he says...HINT I LOVE Franciacorta much more than Prosecco. Loved it.
As the food comes it is being served graciously to a young couple I ask what one of the dishes is. It looks GREAT! "Tagliolini neri con granchio e code di scampi, "says Yuli and I say that I would love to eat that! It looks so great. Actually all of the food is authentic Venetian style. With huge plates and when I ask...is it expensive? " A little," he says. "It depends. If you want to come and have a glass of wine and a first starter and maybe dessert, it can be around 40.00 euros, or you can come as a couple and order a nice bottle of wine, starter, main fish entry and it can be 120.00 euros a person. I guess it is what you want to spend. The atmosphere in the restaurant is elegant and I want the high quality to reflect that." he says. "Filet or fresh catch of the day with fish is always a little more expensive since it is difficult for the fisherman to find. Yet people come here a couple of days if they find us their first day!" he adds laughing, admitting it is a little difficult to find the restaurant. "I am happy that they enjoy themselves and I am most pleased when they tell me that they had a wonderful time."
                                                                      Trattoria da Gigio 
                  Immagine correlata
                   Trattoria da Gigio is very Old School, TOTALLY ITALIAN AND ONE OF A KIND...

LOCATED AT  via Vanin just about 200 meters from the Train station, you will find the only restaurant that I know of in the world where the Capo is the Cuoco and the ONE AND ONLY CUOCO. ever. 

                                          Campo S.Leonardo 159430121 Venezia, Italia
+39 041 717574

"Yes, trust me, he only is the one allowed in the kitchen. THE ONLY ONE. The last 24 years if my father,

is not in Venecia, the restaurant is not open. He cooks at lunch and he cooks at dinner. The only one."

   Okay don't be scared of black cuttlefish. It is the ink from the squid and it tastes heavenly.  I ate it on fettucini and ate all of it, and yet here at the traditional local Trattoria da Gigio they serve it on Polenta. "People order the cuttlefish and polenta and when it comes to the table they exclaim! It is black! What is this black stuff! And we have to tell the people that the ink is from the cuttlefish and if they try they will love it. They try and they, of course, eat it. For it is delicious. Yet sometimes they are a little surprised!" says Sara and her father Massimo. "The only reasons that people have ever sent food back, honestly in the last 24 years is that they are surprised when the food arrives!" she says and I start giggling. UM. "They think it is one thing and yet that comes as a surprise and they love it."
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Risultati immagini per trattoria da gigio venezia
   "IT is unusual since most capos in Italy have assistants, yet my father insists on doing it all himself. He cooks for everybody and he has only himself. In the morning at 7.00am he attends the pesce fish market and he chooses the catch of the day that he wants. If he wants lobster, he does lobster, yet if today it is of the highest quality, he buys it, and if tomorrow it is only so and so, he doesn't!" says Sara, his daughter, who owns a baby clothing store about 125 meters down the alley of via Vanin. She runs back and forth to my translator needed services and back to her store for her guests.  Risultati immagini per trattoria da gigio venezia via vanin

"For many years when the locals from 50 kilometers around Venecia come to have a dinner, they choose us. It is one of the very last true Venetian restaurants owned by a Venetian and where the Cook is Venetian. My father is very proud of that fact, yet at times sad. It is his wish to give the people that are his guests a true meal as if from his home. We are a family here. It is me and my father and sister and her husband. My father never lets one other person even enter his kitchen. If he is sick one day, the restaurant is closed. Yet that in 25 years, he has never been sick." she says. 

Risultati immagini per trattoria da gigio venezia
"Yes for the last, almost 24 years people that we say as locals, come from Mestre, Padova, Trieste, and Vincenzo to reserve here to eat the appetizers. We have degustazione menus. That means that they are prix fixed. The degustazione menus start from 37.00 euros to 58.00 euros and vary. For instance, most of the locals come for the 37.00 euros which they can find all of my father's recipes of the last 37 years that are only appetizers, yet it is a full Venetian menu. They put these many appetizers of say lagoon fish on the middle of the table and they, for 37.00 euros each, can share many items. Or they can have full first and second course meals that are of the highest quality for the higher priced degustazione. IT IS VERY RARE FOR NON-MICHELIN NOW RESTAURANTS TO HAVE DEGUSTAZIONE MENUS. Only the highest quality restaurants around the world have these menus." she says. Risultati immagini per trattoria da gigio campo san leonardo venezia
  "The fish is chosen from my father every morning at the Mercato, the pasta made especially everyday for us, the food homemade and the desserts, yes you guessed it, my father makes!" says Sara laughing. "Yet, if you want to visit my baby clothes store, it is right down the alley." and I say I do. 
     Alright for the moms and dads, (and Grandpartents on vacation here you can buy great presents...)                                                                  https://www.facebook.com/martaesarachildrensclothes/No automatic alt text available.
Image may contain: one or more people, people standing, shoes and outdoor
                                     cannaregio 1783 
                                   Venice, Italy 30121
                                   Get Directions
Highlights info row image346 415 0643Bomber ILEONCINI
Owner Sara and Marta Vanin,  located at Via Vanin, near the Venezia Casino...https://martaesara.ecwid.com/Abbigliamento donna
The two sisters own the cool boutique just down the alley from the father's restaurant, Gigi. It has the coolest children and adult clothes you can imagine, and while you are at Venice you can purchase some great gifts to bring home! Real Italian designs...
                                             ...the simplicity of Osteria Doge Morosini 
                     Immagine correlata
 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. Risultati immagini per osteria doge morosini
"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. 
                                    041 520 1002
  "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. Risultati immagini per osteria doge morosini

Risultati immagini per osteria doge morosini
               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! 
  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! 

"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. 

+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

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! Risultati immagini per nevodi venezia

"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.
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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! Immagine correlata
When I gave Matteo a hug, he invited me to sit and have dinner last night. It is such a perfect location and they kept adding people to tables outside and inside, stepping over the big windows to enter the restaurant. The one table in front of me had a couple of kids and they kept playing ball in the street with the neighborhood residents. "I love that about the Nevodi," says Matteo, "I love that the families can come and the kids run all over!" 
                   Castello 1788 Via Garibaldi 

Risultati immagini per nevodi venezia"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. Risultati immagini per nevodi venezia
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.Immagine correlata
 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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   "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.

   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/
                             The Famous Ristorante Pizzeria Fuori Rotta
  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! 
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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

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"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. 
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"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 Martini, perhaps the most or at least one of the most sophisticated Restaurant Bars in Venice.
                    Image result for antico martini venice
...set at the very steps of the Opera is the Antico Martini...
"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

     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. 
                                        ...the beauty and elegance of Ristorante Da Mario Alla Fava 
  "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 clientele 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. 

                     L'altra Ottica VeniceRisultati immagini per l'altra ottica venice

"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 LENSES
  "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!" Risultati immagini per l'altra ottica venice

             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,Risultati immagini per l'altra ottica venice 
"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."
                            Ottico Venezia_dexter_lu252_960
                                                               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

...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

                    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!         

  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.  


             Email: info@trattoriadaignazio.com

                     Telefono: 0415 2 348 52
  Indirizzo: San Polo 2749 | Calle dei Saoneri,
Image may contain: food

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.  


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... 


 "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.