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Venetian cuisine is a product of geography — a lagoon city with access to the Adriatic, trade routes to the Levant and the Orient, and a thousand years of absorbing ingredients from everywhere
Carnevale di Venezia is one of the oldest and most famous festivals in Europe. It runs for approximately two weeks before Lent — usually February, occasionally late January — and draws around 3 million
Venice floods. This is not a crisis or an anomaly — it is a defining feature of the city that has been managed, adapted to, and eventually engineered around for over a thousand
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