Venetian Food and Culture

Any viewers of another culture take snapshots or impressions that they contextualise using their own cultural biases. For Australians, European culture generally seems so exotic, with such a history of culinary tradition and art history to draw upon it is little wonder we perceive the richness with awe and wonder.

When we travel, we like to mix self-catering with meals out. Generally we rent accommodation that has a kitchen, close to markets and providores so we can buy fresh local produce and cook it.

We both have sweet tooths and seek out regional treats also. In Italy generally we search for Dolce and Gelato, both of which are must haves in our opinion. 

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Tidal

I think the best word to explain Venice is ‘Tidal’. Let me explain in a number of contexts.

Obviously Venice is located in an estuarine lagoon, nominally called a group of islands, in truth this city is a cluster of reinforced platforms that are built upon piles driven deep into the underlying mud. Already close to sea level, it relies on its waterways for the movement of nearly everything as the city grows nothing, farms nothing and produces little except an insatiable appetite for food, wine and stylish goods. The milkman and the garbage men have barges that weave among the canals daily, food and goods are transported this way as it is totally impractical to distribute this stuff any other way. As part of an estuary, fishing is big business, as such they are at pains to protect their waterways and have strict environmental enforced guidelines in place to ensure the quality of the water both in the canals and the lagoon more generally.

Venice, however, is in trouble. We see evidence of it all around us. During high tides (we have now seen a few of them this visit) lower areas are inundated by salt water that oozes from the cobbles. They use raised platforms in the worst effected areas to elevate pedestrians and stainless steel barriers at doors of buildings to stop the salty influx. Architecturally, Venice is unique. All buildings have an impervious “damp course” layer of marble which you can see clearly. In the past this layer has been well below ‘oyster level’ but things have changed. Above this is brick and stone which are porous and all being well this has worked well for centuries. But … rising sea levels and gentle sinking of the buildings mean that the damp course is often below water level, allowing salt water to rise in the porous layers above and this is disastrous. Brick buckles, flakes and disintegrates, other stonework expands, walls slump and shit happens.

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Volare And A Little Bit Doge-y

One of many reasons we chose this apartment is the fact that we are on a “block” that gondoliers use to cruise tourists around the canals. This leg they like the acoustics and much of the day we can hear guitar, singing, piano accordion and at 4pm some douche motors past with 80s Italopop blaring. There have been some lovely voices and music so far – we shall see if it grows tiring. Fortunately we are out most days. Venice has canals, right? Lots of them. Pedestrian walkways grid the same space and cross canals via bridges, right? Lots of bridges.

Easter Sunday we were up early to head over to the Doge’s Palace for a look around. Like so many official buildings, it has a number of sides. The regal side is plush, opulent and so burdened with lavish artwork as to almost seem grotesque by today’s standards.

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