ven sis the capital of the venito region, flat, fertile and damp. sheltrd in the west by the dolomites and in the east warmed by the aid ree attic sea. 117 islands sit in this salty bay, the lagoon, venice is the largest. no food is grown here. it all comes in from the outside. i want to eat what venetians eat and the places they go to eat it in. a friend from here says i can do it two minutes from the realto bridge. let s go. my target is wine bar open for breakfast. observing, first north, down the riffa dell van. one full of wine warehouses great priorities the venetians. take a right and in a maize of
this century. and says marizio, the sea water has a legacy. [speaking foreign language]. it s all salt. yes. because they weren t salty enough. the people of the lagoon are adaptable. they have to be. on the island ofo here they regularly get wet feet. five miles northeast of venice, the place dpriss a few homes, farmland and a medieval vineyard that s been flooded hundreds of times. how do you grow vines in a place where the roots are soaking in
[speaking foreign language]. let s get the little ones. first you have to extract the ink sack unpunctured. it s easy if you re a 10th generation fishmonger. it looks like like a pearl. the precious ink is used to stain the risotto black making the dish at theatrical as venice itself. for our two-person feast we re buying ten cutle fish then heading to my hotel to cook. the problem is i want to buy all of it. i can t. i m staying in a hotel. that this fabulous dish is identified with venice because there are so many cutle fish in the lagoon. maybe it s because the whole fish is used and despite their wealth the venetians are a
there is a car coming. i better hurry up. ? medieval times the vento was larger extending into what is today the next door neighbor of fruili venezia giulia. here we are in venezia. northeast of venice. a mile from the slovenia border. it s very lush, beautiful with your you re not getting all the fish you get in venice. when it was part of the venetian empire this was the overland entry foint for goods where spices entered europe. for most of the inherit fruili was austrian and part of the austria hung gaern empire. all of these influences made this cross-roads a culinary gold mine. it s just so pretty.
cardamom in the rice tastes brought home to venice by hamad s team. venice was historically the most important part of the world for spice trade. and we had the silk road and other one was ancient spice road crossing from north africa going through india, china. right, right. your restaurant attracts a lot of people. 80% residents and students here and 20% tourists because we work a lot with venetians and. this project will work wherever there is a refugee population who need a new start appear. and where diners are open to new experiences. venice has been very accepting of you, accepting of your food. i think we did a good exchange, yeah. yeah. and the other part, somehow