The bull has arrived

A huge bull, Carnival 2012 Allegory, has arrived in Venice. The Allegory is inspired by ancient rites of the venetian lagoon, linked to the antique celebration of the bulls. The Bull will be Venice carnival main symbol, until the last day, Tuesday the 21st, when the Bull will become the protagonist of a ritual of “sacrifice”.

The tradition of the Bull The Carnival of Venice 2012 wants to recall one of the episodes about the history and tradition of the real meaning of "feast" in Venice. In 1162, the patriarch of Aquileia, Urlico from Teffen, allied to some pro-imperial feudatories in the Friuli and occupied the flourishing salt plans of Grado, forcing  Enrico Dandolo to escape. Dandolo, patriarch of Grado fled to Venice, where he asked for help. The Doge of Venice, Vitale Michiel II, answered to this assault by besetting and conquering Aquileia and making Ulrico, the patriarch of Aquileia, his prisoner, along with 12 landowners and 12 clergy. To regain his freedom, Patriarch agreed to submit to any lien: venetians asked Aquileia Patriarch, every year, in the occasion of  Maundy Thursday, to deliver them one bull, 12 breads and 12 pigs to use for a public show in the square.

In the morning of Maundy Thursday, a venetian "tauromachia" (bullfight) took place; during this ritual, the "corpo de' Fabbri"  who had distinguished themselves in battles against Ulrico, had the had the privilege to cut the head of the bull using spears and scimitars, for the glory of the town and Venice.

The traditional event, one of the first to be institutionally included in the Carnival of Venice, was abolished in 1520 by Doge Andrea Gritti, but was revived from 1550 until the fall of the "Serenissima in one version of bullfighting, but without the 12 pigs that do not "were decorated Lordship to ours. "

Frozen Venice Lagoon

Does the Venice lagoon ever freeze??If you are looking for pictures of the Frozen Venice Lagoon Feb 2012 check here

These days everybody is talking about how cold is in Italy and in Venice. But in 1929 in February to be precise the Venice lagoon froze for few days!

[youtube=http://www.youtube.com/watch?v=_Nc4oNaKXIo&w=640&h=480]

Bridge of Sighs

Venice's famous Bridge of Sighs (Ponte dei Sospiri) was designed by Antonio Contino and was built at the beginning of the 17th century. Spanning the Rio di Palazzo (Palace River), the bridge was intended to connect the Old Prison and interrogation rooms in the Doge's Palace to the New Prison, which was situated directly across the canal.

The Bridge of Sighs from a slightly different prospective. Must thank for the inspiration painter Gennaro Favai (1879-1958) and the recent Exhibition at Ca Pesaro

There are a few theories as to how the bridge got its name. The first one involves the prisoners that walked across the bridge on their way to the executioner. The prisoners would "sigh" as they crossed the bridge, probably catching their last glimpse of the outside world, many believed. Even though by the time the bridge was built summary executions at the hands of the inquisitors had ceased, many prisoners probably did cross the bridge and may have not seen freedom again... at least not for many years. Another story says that if a couple kisses under the bridge while drifting below on a gondola at sunset, they will enjoy eternal love. Thus, the "sighs" are said to come from lovers who are overwhelmed by the romance of the whole scene. This romantic view was created by the Poet Lord Byron with his writings: "I stood in Venice on the Bridge of Sighs, a palace and prison on each hand". Indeed, the Bridge of Sighs is a beautiful sight, stretching high above the canal. It is generally known as one of the finest examples of bridge architecture in the world. Italian Renaissance in style, the 11m (36ft) wide bridge is made of white limestone and on the bridge two windows with stone bars sit at the summit of the enclosed bridge. The bridge took about two years to complete, with construction starting in 1600. Be sure to notice the many sculptures - most of them depicting sad or angry faces - as you cross under the bridge on a gondola ride.

Glass blowers of Murano hit by crisis

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.

Thodoros Angelopulos at Incroci di Civilta'

The Greek film director Theo Angelopoulos, who has died yesterday aged 76 in a road accident, was an epic poet of the cinema, creating allegories of 20th-century Greek history and politics. He redefined the slow pan, the long take and tracking shots, of which he was a master. His stately, magisterial style and languidly unfolding narratives require some effort on the part of the spectator.

The above picture was taken during his last visit to Venice last year, when he was invited by Incroci di Civilta', a brilliant yearly festival that involves writers, authors, film directors, screen players etc etc but this is another story

Tabarro (Cloak)

Tabarro (cloak) is a type of loose garment that is worn over clothing and serves the same purpose as an overcoat; it protects the wearer from the cold, rain or wind for example, or it may form part of a fashionable outfit or uniform. Cloaks are as old as human history; there has nearly always been some form of long, unstructured outer garment used to protect people from the weather. Over time cloak designs have been changed to match current styles and textile needs.Cloaks generally fasten at the neck or over the shoulder, vary in length, from hip all the way down to the ankle, mid-calf being the normal length. They may have an attached hood, and may cover and fasten down the front, in which case they have holes or slits for the hands to pass through. However, cloaks are almost always sleeveless.

Member of Osti e Tabbari walks in Venice today 25th January 2012

Historic Atelier Pietro Longhi

This is a Magical place...with a capital M.They make the costumes for nearly all the Venetian theatres, Museums, and also for many historical TV and cinema films made in the city. Costumes can be custom made and ordered for the Carnevale. There is even a selection for rent.

VENICE, ITALY - JANUARY 20:  Choreographer Raffaele Dessi (L) and tailor Francesco Briggi (R) of the historic atelier Pietro Longhi check few costumes on January 20, 2012 in Venice, Italy. This is one of the busiest periods of the year for the atelier as the next few weeks the streets and canals of Venice will be filled with people attending the carnival,  wearing highly-decorative and imaginative carnival costumes and masks.

There is a wide range of costumes available, but the majority are linked to the city's history. They even made a replica of Henry the VIII  dress, exactly identical to the original; the only problem is that it weighs in my view more than 3 kilos.

They make the three cornered hats, "zimare"  etc etc! Everybody is really lovely, helpful and they have so many stories to tell you that you do now want to leave!

Big Ship You Kill Me!

I do not think we really need to say why the big ship should not be allowed in Venice...do we?  A minor note...this was not my fav images of the day but the one ABC decided to use!

Rush hours in Venice

Imagine a world without cars. Or pickups, vans, sport utility vehicles or semi-trailer trucks.

It is quite amazing how much space you have left in such a world for other things, when you take the motor vehicle out of the equation.

There is no rush hour, because in Venice there is no rush!

20 Things to do in Venice 11/20 – Take a tour of the Grand Canal

Take a tour of the Grand Canal

A wonderful way to take in the Grand Canal is on board a vaporetto (a rounded 230-passenger boat). I have talked before about them here and here .The canal may no longer be teeming with merchandise-laden cargo boats, but it is still the main thoroughfare of Venice, and only a little imagination is needed to understand its historical importance. The three and a half kilometre (two-mile) trip from the railway station to San Marco provides a superb introduction to the city, telling you more about the way Venice works – and has always worked – than any historical tome.

Every family of note had to have a palazzo here, and this was not just for reasons of social snobbery. The palazzi are undeniably splendid but they were first and foremost solid commercial enterprises, and their designs are as practical as they are eye-catching.

Vaporetto tickets can be purchased at most stops, at tabacchi (tobacconists, identified by a white T on a black or blue background) and at Hellovenezia offices On board, you can only buy single tickets. The fare for a shuttle journey (ie one stop across the Grand Canal, the hop across to the Giudecca, or from Sant’Elena to the Lido) is €2.

Venetian Fritole Recipe

These Frittole, Fritole or fritters are a speciality of the Veneto during Carnevale. Be warned, they are addictive! An alternative to cooking them at home...if you are in Venice is here!

Between Candlemas (2nd of February) and Martedí Grasso (Fat Tuesday) the Venetians celebrate Carnevale. The festivities are not the drunken bashes associated with Mardi Gras. The focus is on the beautiful costumes that recall the history of Venice. There are many costumes that would be considered performance art.

This is one of my favourite dolci recipes. The fritole are much more than a donut or a simple fritter.

Venetian Frittole RecipeIngredients

• 1 1/4 cups + 2/3 cup milk
• l tsp salt
• 1/4 cup lukewarm water
• 1 ounce yeast (1-1/2 cakes)
• 1 tsp + 1 pinch sugar
• 3 1/2 cups flour, sifted
• 1 large egg
• 1/4 cup grappa (substitute rum if necessary)
• 1/4 cup pine nuts
• 1/3 cup raisins
• cooking oil for deep frying
• powdered sugar

Directions

1. Soak the raisins in the grappa.
2. Break up the yeast in the 1/4 cup lukewarm water in a small bowl. Add a pinch of sugar and set aside. If the yeast is fresh, bubbles should begin to form immediately.
3. Put the sifted flour and salt in a large mixing bowl. Mix in 1 1/4 cups milk.
4. Add the egg and mix well.
5. While stirring, add the yeast-water mixture and an additional 2/3 cup milk.
6. Continue stirring until smooth. This should be a very thick, doughy batter.
7. Bubbles will start to form within the batter.
8. Add the raisins, pine seeds, and remaining grappa and mix well.
9. Cover the bowl with a damp cloth and place it in a warm, draft free spot.
10. Allow the batter to rise for about 3 hours.
11. Fill a deep fryer or a saucepan half full of good cooking oil. Heat the oil to 375F.
12. Wet a tablespoon with cold water. Scoop up the batter, and with a moistened a thumb, push the batter off the spoon into the hot oil (Be careful of the oil. By dropping the batter in close to the surface you will prevent splashing.)
13. Repeat with 4 or 5 more spoonfuls of batter. Cook the fritter until it has an even deep golden brown color, turning it once or twice during cooking. The fritters should not be too big.
14. Remove the fritters from the oil and drain on a paper towel. Cut open this test fritter to make sure that it is cooked through. If so, proceed as described above for the remaining batter, cooking 4 or 5 fritters at a time.
15. When the fritters have cooled, roll them in powdered sugar and place on a platter.

Blessing of Animals and Pets

VENICE, ITALY - JANUARY 15:  Don Filippo Chiafoni Chaplain of the Church of S Francesco blesses the congregation and their animals during a special service held on January 15, 2012 in Venice, Italy. The blessing of animals and pets is a very ancient tradition dating back from San Francis of Assisi. (Marco Secchi/Getty Images)

This custom is probably conducted in remembrance of St. Francis of Assisi’s love for all creatures. Francis, whose feast day is October 4th, loved the larks flying about his hilltop town. He and his early brothers, staying in a small hovel, allowed themselves to be displaced by a donkey. Francis wrote a Canticle of the Creatures, an ode to God’s living things. “All praise to you, Oh Lord, for all these brother and sister creatures.” And there was testimony in the cause for St. Clare of Assisi’s canonization that referred to her little cat!

It was a really nice and friendly ceremony, I believe next week there will be one at the Bragora if you are around is worth checking.

Even today I was asked by a friend how can I (being a Muslim) get close and friendly with dogs (I have one!) let me quote ‘Ali ebn Abi Taleb, the seminal figure of Sufism:

Happy is the one who leads the life of a dog! For the dog has ten characteristics which every believer should possess. First, the dog has no status among creatures; second, the dog is a pauper having no worldly goods; third, the entire earth is his resting place; fourth, the dog goes hungry most of the time; fifth, the dog will not leave his master’s door even after having received a hundred lashes; sixth, he protects his master and his friend, and when someone approaches he will attack the foe and let the friend pass; seventh, he guards his master by night, never sleeping; eight, he performs most of his duties silently; ninth, he is content with whatever his master gives him; and tenth, when he dies, he leaves no inheritance.

Not to mention Bulleh Shah, the famous sufi from Punjab was quite innovative in his scathing about them and here, compares and un-enlightened “Mullah” with a dog!

[He] Read a lot and became a scholar But [he] never read himself [He] enters into the temple & mosque But [he] never entered into his own heart He fights with the devil every day for nothing He never wrestled with his own ego Bulleh Shah, he grabs for heavenly flying things But doesn’t grasp the one who’s sitting at home Religious scholars stay awake at night But dogs stay awake at night, higher than you They don’t cease from barking at night Then they go sleep in yards, higher than you They [dogs] don’t leave the beloved’s doorstep Even if they’re beaten hundreds of times, higher than you Bulleh Shah get up and make up with the beloved Otherwise dogs will win the contest, better than you

Pantegana - Cerco info!

C'e' qualche buona anima che mi sa dare informazioni su questa incisione su una delle colonnein Calle del Traghetto a Cannaregio - Strada Nuova??Cerco qualche dettaglio o storia.......non mi basta sentirmi dire...tratasi di pantegana.....in cambio offro Spritz o ombretta in uno dei locali qui in elenco

Fujifilm X-Pro1 mirrorless interchangeable lens camera

One of the fastest growing segments of the digital camera market is the smaller bodied interchangeable lens mirrorless cameras that have been released by many manufacturers in the last 12 or so months. Filling the gap between DSLRs and compact point and shoots – these cameras give the flexibility of being able to change lenses with the benefits of not having to lug around a larger camera. Increasingly they’re providing these benefits with a really high standard of image.One manufacturer doing great things in this space is Fuji who have won a lot of fans in the last little while with their highly acclaimed X100.

Today they went one further and released the Fujifilm X-Pro1 – an interchangeable lens system aimed at the professional and advanced amateur audience. It’s a 16 megapixel camera with a new custom APS-C sized sensor and hybrid optical and electronic viewfinder.

It is being launched with 3 lenses – a 18mm (27mm equivalent) f2.0, a 35mm (53mm equivalent) f1.4 and a 60mm (90mm equivalent) f2.4 macro lens. It’s great to see them releasing some nice fast lenses.

Design wise it’s a pretty minimal design – still a little retro and rangefinder-ish like the X100 but all in black this time.

There’s a lot more to say about this camera but rather than rehash all the details check out the news release and hands on video below. We’ll do our best to put hands on an X-Pro1 to test it for ourselves but until then check out the video below.

The Fujifilm X-Pro1 will be available in February and price is expected to be around £1500

[youtube=https://www.youtube.com/watch?v=xyEH4UcSSZo&w=560&h=315]

[youtube=http://www.youtube.com/watch?v=Vk8A3Bc8R4g&w=560&h=315]

Venice Vaporetto Map

I have been asked few times the best place to find a Waterbus - Vaporetto map, I have blogged before here about the vaporetti, prices and new numbers but here is a map, if you click you will get an PDF Hi Res map and info taken from ACTV! Or you can buy a printable Tourist Version from our friend Nan of Living Venice here

SEASONAL LINES Seasonal lines are largely dedicated to tourists and are activated on particular occasions, such as during the Venice Carnival or in the spring and summer to facilitate the mobility of large numbers of visitors. These seasonal lines provide rapid, direct backup to the city centre lines down the Canal Grande and Giudecca Canal. Line 5 on the other hand directly links the island of Murano with Piazza San Marco and the city centre of Venice, taking an external route.

CITY CENTER LINES These are the lines which crisscross the "heart" of the city, exploiting the two largest inner canals, the Canal Grande, probably the world's most famous canal, and ....the Giudecca Canal, large and deep enough to allow even the arrival of cruise ships. The city centre lines connect a number of access points such as Tronchetto, Piazzale Roma and the railway station with the Venice of shops, monuments and museums, passing through the San Marco Basin as far as Lido di Venezia, famous for the beauty of its beaches and its nature reserves.

CIRCULAR LINES These lines with a roughly circular route connect the perimeter of the city touching points of great cultural and commercial interest throughout the area. With the circular lines, you can easily reach the islands of Lido and Murano (famous for its glass products), passing through or starting from the railway station, Piazzale Roma and near Piazza San Marco. With the circular, you can also get off and reach Venice City Hospital after a short walk along a route free from architectural barriers.

LAGOON LINES These lines connect Venice with the most important islands in the lagoon, both in the north lagoon (Mazzorbo, Burano, Torcello, Sant’Erasmo) and the south lagoon. The lagoon lines also link transport nodes on the mainland and in Venice province with the city centre. You can in fact reach Venice directly from Punta Sabbioni, Treporti and Chioggia. The lagoon lines also include the ferry-boat line no. 17 connecting Lido di Venezia and the Tronchetto terminal and the bus line no. 11 linking Lido di Venezia with the island of Pellestrina. The San Lazzaro - Lido Casinò section of line no. 20 is seasonal, to verify availability contact the Hellovenezia Call Center (+39)-041-2424.

TERMINAL LINES The terminal lines are a group of rapid lines with few stops which rapidly connect Venice with the mainland terminals managed by companies in the ACTV group. They consist largely of the Alilaguna group of lines and the line 16.

Roasted Radicchio

Radicchio is an Italian salad plant related to chicory. The distinctive plant grows in a rich maroon color with white veins and has a peppery flavor that adds a textural bite to salads. It is typical of the area around  Venice. There are few varieties.

Radicchio is sometimes grilled or roasted, making a pleasant counterpoint to other grilled vegetables. It is growing in popularity and can be found in most produce sections. Radicchio has been in cultivation in the Mediterranean for hundreds of years and is used in a variety of Mediterranean dishes.

Radicchio resembles lettuce most in appearance, although it is not in the lettuce family. It forms tight heads of leaves furled around a central core and grows low to the ground. Radicchio makes a startling splash of colour in the garden, and its natural bitterness makes it less subject to depredation by garden pests.

Ingredients

1. 3 large heads of radicchio (about 3/4 pound each), cored and each cut into 8 wedges
2. 1/4 cup extra-virgin olive oil
3. Salt and freshly ground pepper

Preheat the oven to 500°. Lay the radicchio wedges on a large rimmed baking sheet and brush with the olive oil. Season with salt and pepper. Roast for 20 minutes, or until crisp around the edges and just tender. Serve at once.

Regata Befana 2012

VENICE, ITALY - JANUARY 06: Two of the participants sail under Rialto Bridge on the Grand Canal ahead of the 34th Befana Regatta on January 6, 2012 in Venice, Italy. In Italian folklore, Befana is an old woman who delivers gifts to children throughout Italy on the feast of the Epiphany on January 6 in a similar way to Saint Nicholas or Santa Claus.

Images from Venice event  and around the world about Epiphany

• Guardian
• MSNC
• MSNBC Today
• FM News Chicago
• Bulgarian News
• Huffington Post

20 Great Things to do in Venice 5/20 - Fireworks

Watch the New Year's Eve Fireworks from S GiorgioThis tip is still warm...I just discovered it yesterday. Instead of watching the New Year's Eve fireworks in St Mark's Square where yesterday evening there were more than 70,000 people why not watch them from S Giorgio with beautifully lit St Mark's and Palazzo Ducale?

Sior Roba in foggy Venice

VENICE, ITALY - JANUARY 05: The face of the statue of Rioba is seen as thick fog shrouds Campo de Mori and the all the city on January 5, 2012 in Venice, Italy. Venice woke up this morning under a heavy blanket of fog adding to the atmosphere of the city. (Photo by Marco Secchi/Getty Images)

Befana or Ephiphany in Venice

The Feast of the Epiphany, celebrated January 6 with a national holiday in Italy, and the tradition of La Befana are a big part of Italian Christmas celebrations. Epiphany commemorates the 12th day of Christmas when the three Wise Men arrived at the manger bearing gifts for Baby Jesus. The traditional Christmas holiday season in Italy lasts through Epiphany.On Venice’s Grand Canal, at 11 c'clock men dressed as old witches – ‘befane’ in Italian – race towards the Rialto Bridge, standing up as they row Venetian style. This event takes place every year in January in celebration of Epiphany.

Best places to watch the race: Rialto but you must get there quite early, Riva del Vin or just around Rialto Mercato.