There is so much olive oil in Italy and there are differences in the range of flavors. In the North it is mild, in the central part it is already a rich green color with a distinct herbaceous and meadow taste. In the south, bright bitterness, ostrich and freshly mown grass prevail. All this is related to the climate, taste preferences and cultural characteristics. Less spices, more oil: for meat, fish, absolutely everything.
For me, it’s paradise at all.I spent less than a day in Venice, but managed to capture all the important moments: I woke up with an authentic view of the deaf multicolored buildings, had breakfast in St. Mark’s Square, visited Harry’s bar from Cipriani, where the famous carpaccio was invented many years ago (by the way, our tastes did not match), waved to the gondolier and drank Bellini with friends. It is difficult to experience Venice the first time, even after leaving the central streets. There is a lot of color, but it is too touristic.
The city tolerates, it is clear that it is not easy for the city, but the centuries-old history makes it strong and confident. Apparently, it’s worth coming in winter and starting your day at dawn.The footage shows Italy and the local rhythm of life in October 2024.
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