Venice s runner-up accommodations in Visual Studio .NET

Create Code-128 in Visual Studio .NET Venice s runner-up accommodations

$ $ $ San Marco You find this 3-star hotel at 2-star prices halfway between San Marco and the Rialto bridge, with 14 canalside rooms Guests receive a 10 percent discount in the lively ground-floor restaurant, Bistrot de Venise See map p 460 San Marco 4687 (on Calle dei Fabbri) % 041-522-4384 or 041-520-1420 Fax: 041-520-0431 wwwlocandaalgamberocom

$ Cannaregio This old-fashioned but reliable choice near the train station has large, clean, ordinary rooms spread over four floors (no elevator) Sergio and Lorenzo and their efficient multilingual staff supply umbrellas, restaurant suggestions, and a big smile after a long day of sightseeing See map p 460 Cannaregio 73 to 74 (on Calle Priuli ai Cavalletti) % 041-715-113 or 041-719-983 Fax: 041-716-635 wwwhoteldolomiti-veit

$ Cannaregio Seven of the tastefully renovated rooms at this inn overlook the little square (better yet, one of two top-floor rooms has a small private terrace) See map p 460 Cannaregio 290A (on Campo San Geremia) % 041-716-245 Fax: 041-524-2342 wwwsangeremiacom

Pensione alla Salute (Da Cici)

$ $$ Dorsoduro One of the best choices in the Guggenheim area, this converted 17th-century palazzo has high ceilings and huge windows Ten rooms have canal views; four face the lovely terrace garden Many are large enough to accommodate families of four See map p 460 Dorsoduro 222 (on Fondamenta C Bal ) % 041-523-5404 Fax: 041-522-2271 wwwhotelsalute com

$$ Dorsoduro Half the unfussy but luminous rooms at this 3-star hotel overlook the sunny Zattere and Giudecca Canal toward architect Palladio s 16th-century Redentore The outdoor floating terrace or the rooftop terrace are glorious places to begin or end any day See map p 460 Dorsoduro 780 (on Zattere al Gesuati) % 041-520-6466 Fax: 041-522-7045 wwwlacalcina com

It can take a few hours to work your way through the numerous courses of a Venetian meal This much eating isn t just for tourists; Italians actually eat long, rich meals accompanied by fine wine and lively banter A Venetian meal begins with an appetizer, usually a seafood dish The popular frutti di mare, or fruits of the sea, includes a tasty array of shellfish, crustaceans, and tentacled sea creatures Another classic starting point is sarde in saor, sardines prepared in a sweet-and-sour sauce on slices of grilled polenta (cornbread s wetter, denser cousin) For the first course (called the primo), sink your spoon into zuppa di cozze (mussel soup) or savor a rice dish such as risotto alle seppie (rice stained with squid ink) or risi e bisi (a creamy blend of rice and fresh peas, sometimes with bacon) For pasta dishes, sample spaghetti alle vongole (with clams) or al pomodoro (in a plain tomato sauce) Many main courses (secondo) utilize Venice s coastal setting, so try some fish Most seafood entrees are priced by weight and grilled or otherwise simply prepared, and served on a bed of bitter red radicchio lettuce Other popular secondi include anguille in umido (eels stewed with tomatoes, garlic, and white wine) and the staple fegato alla Veneziana (tender calf s liver cooked with onions) Cap off the perfect meal with your choice of formaggi (cheeses) or tiramis (espresso-soaked lady fingers layered with sweetened, creamy mascarpone cheese and dusted with cocoa) Italy is famed for its wines, and the vineyards around Venice produce some great ones, including the white Soave and reds Bardolino and Valpolicello The best table wines tend to be whites Although dining in Italy is relatively inexpensive, remember that meal costs include much more than just your first and second course Italian restaurants add to your bill an unavoidable bread and cover charge (pane e coperto) of about 1 to 6 ($115 $690) This coperto plus water and wine, an appetizer, coffee, dessert, and a digestivo (afterdinner drink) can quickly add up Tasty Italian take-out comes in the form of tavola calda and rosticceria, which sell prepared hot dishes by weight Most bars sell tramezzini, which are like giant tea sandwiches without crusts, packed with tuna,