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Located in Tessera, 4.3 nautical miles north from Venice, is the Venice Marco Polo Airport (VCE). It is the fourth busiest airport in Italy and the main international gateway into the City of Canals.
Transit to and from the airport is by train, bus, taxi, water boat or car rental.
The city is spread over 117 little islands, which are separated by a network of canals and connected by a chain of bridges. Venice is a vital economic centre, and one of the most visited tourist destinations in Italy.
The city was a powerful stronghold during the Middle Ages and the Italian Renaissance and went through great artistic and cultural development throughout that period. This is evident in its beautiful architecture, landmarks and tourist attractions which draw visitors from all over the world.
Known as “The Floating City”, or “City of Canals”, Venice is unique in that it is a city without roads and is beautiful in its own special way. A favourite location for artists, one of its main attractions is the Grand Canal thoroughfare, which is lined with Gothic and Renaissance palaces. There are other locations such as the Piazza San Marco, home to the Campanile bell tower and St. Mark’s Basilica. A most picturesque location, you are sure to have a memorable experience visiting this historical gem of a city.
The largest of the hundreds of canals that connect the islands of Venice, the Canal Grande is monumental. With its S shape, it snakes through the city centre from one end of Venice to the other.
A cruise along this waterway is a great way to tour the city and seeing the many 13th century buildings that line its banks. There are four bridges that span the canal, and visitors with motion sickness could choose to visit these in touring sections of the canal as opposed to traveling along the water.
Although Italy is famous for pasta and pizza, the cuisine in Venice relies a lot on fresh fish and vegetables. Some of these delicious creations you might come across include, sarde in saor, which is a sweet and sour favourite consisting of marinated fried sardine fillets, pine nuts and raisins. It is usually served as an appetiser.
There is also Moleche, a dish of small green crabs, which have shed their shells, served usually with salads and fried dishes. Another to try, especially during the carnival period, is fritole, a sweet pastry usually eaten during the festivities before Lent.