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General Info

Venezia, La Serenissima, Queen of the Adriatic, city of canals and palaces...or tawdry sewer alive with crowds and charlatans? For a thousand years the city was one of the most enduring mercantile sea powers on the face of the earth. Today it has been included by Unesco in the World Heritage List.

• : http://www.comune.venezia.it/

Main Sights

Venice in itself is the main attraction: losing yourself in the maze of canals and lanes is one of Venice's principal pleasures. The main sights are centred at and around Piazza San Marco: the Basilica, the Doge's Palace... Don't forget to cross the Canal Grande to have a look at the Accademia Gallery, which has a fine and varied collection of Venetian painting.

• : http://www.palazzograssi.it/
• : http://www.teatrolafenice.it/
• : http://www.labiennale.org/
• : http://www.guggenheim.venice.it/

Transports

Venice is Europe's largest urban carfree area. Worldwide famous for its canals that serve the function of roads: every form of transport is on water or on foot. The classical Venetian boat is the gondola, although it is now mostly used for tourists, or for weddings, funerals and other ceremonies. Most Venetians now travel by motorised waterbuses ("vaporetti") which ply regular routes along the major canals and between the city's islands. The city also has many private boats. Venice is served by the newly rebuilt Marco Polo International Airport. The airport is on the mainland and was rebuilt away from the coast so that visitors now need to get a bus to the pier, from which a water taxi or Alilaguna waterbus can be used.

• : http://www.veniceairport.it/
• : http://www.actv.it/

Where to eat

The kitchens of Venice have for centuries been filled with aromas of the sea. For first courses, try risotto alle seppioline (tinted black by the ink of cuttlefish, also called risotto nero or black risotto), bigoli (homemade pasta) or polenta, often served with gamberetti (small shrimp) or as an accompaniment to fegato alla veneziana (calves' liver with onions Venetian style). Some of the fish and seafood dishes include branzino (a kind of sea bass), rombo (turbot or brill), moeche (small soft-shelled crab) or granseola (crab), and sarde in saor (sardines in a sauce of onion, vinegar, pine nuts, and raisins).