|Piazza San Marcos, Venice- Chris Ciolli|
Stretched across a group of 118 small islands in Northeast Italy, Venice is riddled with canals and linked by bridges.
At the crack of nine, Jesus and I are clambering down dozens of stairs guided by our noses and the buttery smell of freshly baking croissants. We sit down in the hotel’s breakfast nook and I try to wait patiently for the waiter to take my coffee order. Mornings, even in beautiful Venice, are only livable with my minimum dose of caffeine. I request two cappuccinos, one for myself, and another for Jesus. I would like to ask for three, so as not to have to wait for my second one later, but stifle the urge as inappropriate.
From a long table spread with breakfast goodies, I grab some ham and cheese and a croissant and navigate my way back through the crowded room to our table.
San Marcos defies description.
the tables on the terrace. I hold out a hand in invitation to Jesus, and he laughs, before taking it, and pulling me along behind him until we get to a bacaro (a typical Venetian bar) on a side street.
(white wine, soda water and Campari liquor) and I take the plunge and order a Bellini, an orange-pink concoction of Prosecco sparkling wine and peach puree I’ve seen people around town drinking.
|Detail, building on Piazza San Marcos
To keep our drinks company, we order castraure, fresh young artichokes, and sarde in saor, sardines marinated in vinegar and sugar, with pine nuts, onions and raisins. The artichokes are amazingly tender, richly flavored with garlic and olive oil. The curiosity that compelled me to order fresh sardines prepared with raisins and pine nuts, is more than satisfied with oddly sumptuous dish.
- Wash and pit peaches.
- Cut into large chunks
- Blend thoroughly until pureed.
- Pour the peach puree into a champagne flute.
- Slowly pour the Prosecco over the top.