Venice, with its maze of waterways and unique blend of eastern and western culture, is one of the world's most enchanting destinations. Early in the morning, while the city is still silent, Venetian chefs hurry to the food stalls of the Rialto Market and compete for goods caught fresh from the neighboring waters. At home in their kitchens, they transform their raw prizes into the sumptuous delicacies enjoyed by their ancestors.

Recreate the magic in your own home by trying your hand at a few easy-to-make Venetian specialties that focus on a few fresh ingredients with a great deal of flavor. Our favorites include linguine with clams, green beans and shallots, campanelle with fresh calamari, asparagus and chives, and pancetta and pea soup with ditalini. Though you may be far from the Adriatic, seek out fresh, whole ingredients for a nourishing, satisfying meal that will delight your loved ones!

Bacari are traditional Venetian bars that have plenty of drinks, sandwiches and animated conversations to go around. The most famous Venetian cocktail, the Bellini, is made with Italian Prosecco – or sparkling white wine – and peach juice. If you can't visit a Bacari in person, why not make the Bellini the guest of honor at your next dinner party? Its light flavor is also a wonderful start to an alfresco dinner in the back yard.

Ernest Hemingway (1899-1961) was one of the 20th century's most celebrated novelists, as well as a skilled short story writer and foreign correspondent. Venice, and especially the Locanda Cipriani restaurant in Torcello, provided the inspiration for his novel Across the River and Into the Trees. During his visit, Hemingway sampled dishes invented by the Cipriani family which are now considered classics, including carpaccio of raw meat and John Dory alla carlina. Imagine Hemingway's experience by creating Cipriani pasta specialties like gnocchetti di patate all mediterranea (potato dumplings), which tastes divine with Barilla's Pesto & Tomatoes sauce.