D
uring the years when I visited Venice
as a tourist, I firmly believed you couldn���t get
a good meal there. No surprise, considering
that, like other casual visitors, I tended to pass
my mealtimes in the kind of brightly lit eatery
where routine dishes of previously frozen fish
are named in four (often broken) languages.
That all changed during a memorable stay as
Visiting Professor at the University of Venice. My preference was for the opposite ends
of the culinary spectrum: an occasional meal
at one of the grand temples of Venetian cuisine alongside far more regular visits to the
unique sort of wine-bar-cum-snackery that is
the hallmark (often quite unnoticed by tourists) of the great city by the lagoon.
Herewith a few samples from each
of these two opposite categories. . .
HYLAND
