Venice cannot be Venice without its canals and lagoons. Venice depends on the water that surrounds and cuts through it.
The huge Venetian lagoon is especially important not just for transportation but also as a unique ecosystem. When fresh water from rivers and salt water from the Adriatic Sea meet here, interesting things happen. One example is an abundance of fish that makes Venice one of the best places for fresh seafood.
Underneath these gondolas and far out near the horizon, there could be sea bass, mullet, eel, cod, squid, octopus, clams, crabs, just to name a few. Mullet cooked in red wine is one of the regional dishes, but why do they use red wine? Isn't it normally white for fish? It's the lagoon. It gives the fish a distinct (heavier and stronger) flavor that goes better with red. Here are recipes of some of the popular Venetian dishes.
Venezia, Italy II
Click here for a larger image of "Venezia II" painting.
Media: Original watercolor on paper
Image Size: 9.5 x 7.5 in.
Mat Size 14 x 11 in. (color: off-white)