The lagoon city has a long and glorious culinary tradition based on fresh seafood. A writhing, glistening variety of sea creatures swims from the stalls of the Rialto and Chioggia markets into local kitchens. Going with the flow of la cucina veneta requires a certain spirit of open minded experimentation. Not everybody has eaten granseola (spider crab) before, or garusoli (sea snails) or canoce (mantis shrimps), but Venice is definitely the place to try these marine curios.
A stunning new video shows cranes in flight over Venice. The Earthflight - Episode 3 "Europe" a John Downer Productions, Narrated by David Tennantwas screened Thursday 12th January on BBC One.
The video filmed from above and alongside a small group of cranes, with the city as a backdrop, is the latest effort off BBC’s Earth Flight. Shown close-up in flight, and in slow motion, the video reveals how air movement arising from the crane’s wing tips allows other birds to “draft,” much like cyclists do when traveling in pelotons. Those familiar with the sound of migrating cranes passing overhead will appreciate the short video in all its splendor.
The Production says:
Common cranes have been hand-reared to fly alongside a microlight to capture these images. Earthflight uses many different filming techniques to create the experience of flying with birds as they reveal some of the greatest natural and man-made monuments of the planet. For more information about the series visit http://www.earthflight.co.uk For more information about John Downer Productions visit their website: http://www.jdp.co.uk
Glass artisans have been hit by a new crisis and Murano main economy is on the point of collapse The numbers of sales have been plummeting and many furnaces are closing down. Venice has become almost completely dependent on tourism but the glass blowers are quite as central to Venice’s identity as the gondoliers. I am afraid, space for more hotels and tourists accommodations.
Cool down with a delicious gelato
Most Venetians agree that some of the city’s best gelato is served in Boutique del Gelato, a tiny outlet on busy salizzada San Lio. Be prepared to be patient though, because there’s always a huge crowd waiting to be served. See it as quality assurance – it’s worth the wait.
At Alaska Gelateria-Sorbetteria Carlo Pistacchi is passionate about making ice-cream and experimenting with new flavours using only the freshest natural ingredients. Stick to tried and true choices such as hazelnut or yoghurt, or branch out to sample seasonally changing exotic flavours, such as artichoke, fennel, asparagus or ginger.
Will add my best Ice Cream parlours in Venice soon
Professional networking service LinkedIn blasted through the 100-million-user mark in March, making it even more powerful for finding a job, keeping up with colleagues and promoting your resume.LinkedIn is growing so quickly, it’s adding a new member each second. As the size of its network grows, LinkedIn is steadily getting more useful.
But how are people really using the fast-growing service? Researchers at Lab 42 asked 500 LinkedIn users that question and many more, and came up with a variety of answers in this infographic.
Among the fun facts they uncovered: We found it interesting the way top level executives use the service in vastly different ways from entry-level workers. How are you using your LinkedIn Account?
An employee of Fondazione Querini Stampalia poses in front of the Bellini painting The Presentation at the Temple, while using an Ipad with the installed Querini Stampalia application that is now for sale at Apple app store.
- A guide to contemporary Venice (cnn.com)
- The iPad's Limitations as a Business Device (onlyonceblog.com)