In the second Piano Nobile in the Cembalo room in Ca‘ Rezzonico Museum are displayed pieces of the highly admired second Venetian porcelain production by Geminiano Cozzi. Let us discover what made Cozzi such a successful and long lasting porcelain producer in Venice
What I really love about Venetian cooking – A key to understand Venetians and feel the local atmopshere
Food is very important to understand a city: Venetian fish dishes are often prepared with olive oil, garlic, parsley and spices coming once from the far East. Learn more about cod, sardines, clams and our wines you can taste in one of our traditional ‘Bacaro’ over by the Rialto bridge such as Prosecco, Spritz and Aperol.