Two brothers in Venice keep alive the impiraresse's craft tradition with style and innovation. Sitting in small circles right in front of their doorsteps, young and elderly women called impiraresse used to practice one of the most traditional and less paid handicrafts in the history of Venice. The activity, common till the beginning of 1900 in the sestieri of Cannaregio and Castello and on Murano island, consisted in threading colorful glass beads in order to create necklaces

A family in Venice keeps alive the ancient craft of gold beating, rethinking the future through innovative projects. In the twenty-first century, being born in a family of craftsmen and living in a dreamy city such as Venice, in someone’s eyes may seem the weirdest thing. And choosing to learn your father’s profession in order to preserve the artisanal heritage must not be the easiest decision. Yet, the young Eleonora, who’s working with her family in Mario Berta Battiloro’s

In the heart of Valpolicella a 100 year-old trattoria preserves the culinary traditions and arranges amazing home-made pasta classes. It was 1907 when Silvio and his wife Lisa opened Caprini tavern and pistoria in Torbe, a village of 400 inhabitants located right between Valpolicella vineyards and Lessini mountains. Like more than 100 years ago, today the place stands in front of the church, overlooking a beautiful landscape. Back then, it was furnished just with an oven made

Emanuela was born in a family of cheesemakers, inherited her ancestors' passion and, with her family, brought Perenzin dairy to be an international benchmark for cheese lovers and professionals. The first documented proofs of Perenzin dairy's existence trace back to the early 1900s, although we know that the family used to collect milk even before 1906. Emanuela Perenzin, who currently leads the company along with her husband and with the help of her sons, was able to put tog

“Flour, egg yolks, butter, milk, vanilla, rum, lemon zest: there are no secrets about the bussolai recipe, as long as ingredients are genuine” Carmelina Palmisano doesn’t have much time, as she’s greeting at the lab a group of students that came to Burano specifically to visit her historical pastry shop. She’s actually been very busy all life long, losing her mother when she was still a child and starting to work in the family’s workshop at the early age of 8. Shortbread cook

As of today, through a superficial lens, Venice swarms with touristy eateries, ordinary (and expensive) pizza places, average wine bars that offer commercial wines and costly menus. But if you learn some off the beaten path routes, you’ll realize that this city, despite the overwhelming tourists’ flocks, didn’t forget its typical recipes and significant oenological tradition. Osteria Al Cicheto, managed by Simone Salin and his two brothers, is a great example of quintessentia

In the sleepy village of Premaor, nestled in the Prosecco verdant valleys, the Gregoletto family has been cultivating vines since 1600. Their work from the vines to the bottling is done by hand, artisanally, carefully and patiently, based on oral traditions passed down over the centuries. While the 83 year-old father Luigi represents the tradition, his two dynamic sons, Giovanni and Giuseppe, work hard on innovation. Get caught in conversation with Giovanni, a wonderfully ecc

On How Venice is Rediscovering the Antique Passion for Perfume Making. When you enter The Merchant of Venice boutique in San Fantin, your first impression is that you’ve stepped into a colorful, alchemical museum, far back in time, away from the current crowd of tourists swarming the narrow streets of Venice. As a matter of fact, in the mid-17th century, the recently restored ground floor of the building was home to an apothecary. Later, in 1846, it became a famous pharmacy,