i am hopeful that soon notice food will be another culinary lands mark in this city. it is the fifth century. a city in the sea you say, built on stilts, canals instead of streets. you can only get there by boats and incredibly, they built it. venice becomes the center of the world trading empire, silks and spices and ideas and money. lots of it. the venetians live between earth
and water. i have never seen anyone do that before. i am stanley toucci, i am traveling across italy to discover the food in each of these country is as unique as the people in their paths. surrounded by weapons, these people were hunters and ga gath gatherers. wow, the sea brought the outside world to the venetians and fed their appetite. show me a different culture, bright and bold. venice is the capital, it is
harris bar. famous of earnest hemmingway. the house mccaartini is named after. stanley, nice to see you. great to see you. glad you are in venice. do you want water? maybe water and martini. andrea. it was a great tradition to donate five ducks over member oven venice. there were about a thousand of them so it meant 5,000 ducks. 5,000 ducks? 5,000 ducks before christmas.
flat, vertile and down. 117 islands sit in the 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 place they go to eat it. a friend from here says i can do it two-minutes from the alto bridge. my target is a wine bar, opens for breakfast. first north down the warehouses. great pirriorities of the venetians. the fish market district, you just have to follow your nose.
i better hurry up. in medieval time, the veneto was larger, extending into what is today the next-door neighbor of friuli, a mile away from the slovenian border. this is northeast of venice. and it s incredibly beautiful. very lush. you re just not going to get all that fish that you get in venice. when it was part of the venetian empire, this was the overland entry point for goods from the east and asia, where spices entered europe. for most of its mist, friuli was austrian and part of the hungarian empire. all of this has made this culinary crossroads a culinary gold mine. it s just so pretty. i ve come to the restaurant to meet chef antonia klugman.