sabato 30 aprile 2011

GLASS Vase with Stand

This is a new serie of glass Vase with Stand, really iinnovative design, mixed colour and extra quality hand work. We are located direct from venice and we are able to ship in all world without problem with adeguate box. For any question please visit our web site www.morbideidee.com or email us to info @ morbideidee . com.
The vase measure 20 x 25 cm it's something like 9 x 11 inch.

GLASS Vase ALTEA 2907

GLASS Vase Frida 2910

GLASS Vase Maddy 3547

GLASS Vase Ines 2905

GLASS Vase Ilaria 3677

GLASS VASE SARAH 3407


lunedì 25 aprile 2011

New set of goblet with gift box

6 Martini Glass in gift box


6 Grappa goblet in gift box


There are new sets of colored glasses, 6 different colours in a beautiful gift box.
We are able to ship worldwide, in safe condition. For any question please write us to:
morbideidee @ gmail . com or venicesouvenir @ hotmail . it
You can buy directly through our website: www.morbideidee.com

lunedì 4 aprile 2011

Venice Gondola

GONDOLA in VENICE


The gondola is a traditional, flat-bottomed Venetian rowing boat, well suited to the conditions of the Venetian Lagoon.
For centuries gondolas were once the chief means of transportation and most common watercraft within Venice.
In modern times the iconic boats still have a role in public transport in the city, serving as traghetti (ferries) over the Grand Canal.
They are also used in special regattas (rowing races) held amongst gondoliers.
It is similar to punting, except it uses an oar to propel it instead of a pole.
Their primary role, however, is to carry tourists on rides at established prices.

History and usage

Traffic jam with gondolas
The gondola is propelled by a person (the gondolier) who stands facing the bow and rows with a forward stroke, followed by a compensating backward stroke.
Contrary to popular belief, the gondola is never poled like a punt as the waters of Venice are too deep.
Until the early 20th century, as many photographs attest, gondolas were often fitted with a "felze", a small cabin, to protect the passengers from the weather or from onlookers.
Its windows could be closed with louvered shutters—the original "venetian blinds".
After the elimination of the traditional felze—possibly in response to tourists complaining that it blocked the view—there survived for some decades a kind of vestigial summer awning, known as the "tendalin" (these can be seen on gondolas as late as the mid-1950s, in the film Summertime). A sumptuary law of Venice required that gondolas should be painted black, and they are customarily so painted now.
It is estimated that there were eight to ten thousand gondolas during the 17th and 18th century. There are just over four hundred in active service today, virtually all of them used for hire by tourists.
Those few that are in private ownership are either hired out to Venetians for weddings or used for racing.
Even though the Gondola by now has become a widely publicized icon of Venice, in the times of the Republic of Venice is was by far not the only means of transportation: on the map of Venice created by Jacopo de' Barbari in 1500 only a fraction of the boats are gondolas, the majority of boats are batellas, caorlinas, galleys and other boats - by now only a handful of batellas survive, and Caorlina´s are used for racing only.


Gondola´s at SS. Giovanni e Paolo in a painting by Michele Marieschi
During their heyday as a means of public transports, teams of four men—three oarsmen and a fourth person, primarily shore-based and responsible for the booking and administration of the gondola (Il Rosso Riserva)—would share ownership of a gondola.
However as the gondolas became more of a tourist attraction than a mode of public transport all but one of these cooperatives and their offices have closed.
The category is now protected by the Institution for the Protection and Conservation of Gondolas and Gondoliers, headquartered in the historical center of Venice.
The historical gondola was quite different from its modern evolution- the paintings of Canaletto and others show a much lower prow, a higher "ferro", and usually two rowers. The banana-shaped modern gondola has been developed only in the 19th century by the boat-builder Tramontin, whose heirs still run the Tramontin boatyard.
The construction of the gondola continued to evolve until the mid-20th century, when the city government prohibited any further modifications.
The oar or rèmo is held in an oar lock known as a fórcola.
The forcola is of a complicated shape, allowing several positions of the oar for slow forward rowing, powerful forward rowing, turning, slowing down, rowing backwards, and stopping. The ornament on the front of the boat is called the fèrro (meaning iron) and can be made from brass, stainless steel, or aluminium.
It serves as decoration and as counterweight for the gondolier standing near the stern.


Gondolas parked at their moorings

Gondolas are hand made using 8 different types of wood (fir, oak, cherry, walnut, elm, mahogany, larch and lime) and are composed of 280 pieces.
The oars are made of beech wood. The left side of the gondola is made longer than the right side. This asymmetry causes the gondola to resist the tendency to turn toward the left at the forward stroke.
It is a common misconception that the gondola is a paddled vessel when the correct term is rowed i.e. "I rowed my gondola to work".

The profession of gondolier is controlled by a guild, which issues a limited number of licenses granted after periods of training and apprenticeship, and a major comprehensive exam which tests knowledge of Venetian history and landmarks, foreign language skills, and practical skills in handling the gondola typically necessary in the tight spaces of Venetian canals.
The gondola is also one of the vessels typically used in both ceremonial and competitive regattas, rowing races held amongst gondoliers using the technique of Voga alla Veneta.
The origin of the word "gondola" has never been satisfactorily established, despite many interesting theories.
In August 2010, Giorgia Boscolo became Venice's first female gondolier.

Gondola passing under a bridge

Mark Twain visited Venice in the summer of 1867.
He dedicated much of The Innocents Abroad, chapter 23 to describing the curiosity of urban life with gondolas and gondoliers.
Gilbert and Sullivan's two-act comic operetta The Gondoliers is set in Venice, and the show's two protagonists (as well as its men's chorus) are of the eponymous profession, even though the political irony that makes up the core of the show has much more to do with British society than Venice.
The Japanese manga Aria follows a young woman named Akari as she trains as an apprentice gondolier in Neo-Venezia, a city on a terraformed Mars based on Venice.


sabato 26 marzo 2011

"Na OMBRA e CICCHETTI" VENICE STYLE FOOD

OMBRA & CICCHETTI


In Venice, the custom called andar a cicheti, or stopping by the bàcaro for a glass of food or wine and some small bites of a delicious appetizer, is considered essential to life and well-being. Venice has long-been a culinary capital, and cicheti demonstrates the variety and quality of food for which the city is known.
From simple stuffed olives to polpette, a fried veal and potato meatball, cicheti creates a platter of delicious bites to be had.


It seems only natural that Venice, arguably the most magical and seductive city in the world, would have some secrets.
Though the Venetian custom of enjoying cicchetti - the exquisite bite-size appetizers unique to this city - is no secret, when you step off the crowded, narrow streets into a cozy, cave-like bàcaro where cicchetti and wine are served, you may indeed feel you have stumbled upon a hidden treasure in the winding labyrinth of Venice.


The bàcaro is a term that is hard to render: it is not exactly an osteria, not a restaurant, nor a wine bar, but a unique kind of place, with its own atmosphere - usually warm, cheerful and welcoming.
It is the place where traditionally a small glass of wine, called an ombra, is served together with cicheti (chee-keh-tee), as they are called in Venetian dialect (deriving from the Latin word ciccus, meaning "very small").
Tellingly, the term ombra, which literally means "shadow," comes from the times when wine was sold in the shady sides of the calli (side streets) or the campi (plazas). Historically, bàcari were simple places: small, dark canteens where a Venetian's thirst for wine could be quenched and his appetite calmed - as early as 9:00am - after a long morning's work, or in the evening hours before dinner.
Nowadays, though some bàcari have become quite elegant, and in many places, cicheti have evolved into elaborate delicacies, the bàcari still maintain the authenticity and joyfulness of their simple origins.

Bàcari, Ombre e Cicheti
Venice changes and adapts herself only slowly, following it seems her own mysterious rhythms and those of nature, not the dictates of trends or shifting styles. Many customs, traditions, and ceremonies, such as the Festa del Redentore (the most important annual Venetian festival, commemorating the end of the plague in 1576) and the Regata Storica, go back centuries. Another cherished tradition, but without the fanfare, is"andar per bàcari" - which translates loosely as "going out" - and it is a kind of ars vivendi, or "living art" that is almost sacred to Venetians.
The bàcari ritual - that is, the leisurely custom of going from one bàcaroto another, in the early evening, just before dinner, enjoying a glass of fine wine and sampling an assortment of cicheti - is still today basically unspoiled in Venice.
The bàcaro remains a homey, intimate place for relaxed socializing and joyful conviviality.
For a Venetian, there is nothing more delightful than to stay awhile with friends, meeting and chatting with whoever drops by, while enjoying a delicious nibble and quenching the thirst for a little wine.
For the visitor, after a long day immersed in the abounding art and history of Venice, the down-to-earth pleasures of the bàcari come as a welcome relief.

The partaking of cicheti is somewhat analogous to the renowned Spanish tapas - appetizers which were originally served to mitigate the effects of alcohol, specifically sherry. Today, the enjoyment of tapas is a very important part of the socio-culinary culture of Spain, where lunch is rarely served before 2pm, and dinner not before 9pm.
The enjoyment of tapas is a pleasant way to calm the appetite during these long stretches between meals.
There is a certain North African and strong Mediterranean influence in the variety of tapas, which often feature olives, anchovies, mackerel, sardines, and squid, seasoned with garlic, saffron and cumin, and served on different kinds of bread and flour-based tortillas. It is easy to understand why the Venetian cicheti are often compared with these tasty and much-loved appetizers from Spain. In Venice, they say "andar a chicheti"; in Spain it's "ir de tapas."


But, to understand the Venetian tradition of the bàcari, one must understand one of the many reasons Venice was already one of the most famous and coveted destinations of sophisticated travellers centuries ago: its vast culinary repertoire.
Venice in the 15th century was the most powerful and richest city in Europe - and considered the capital of fine cuisine. Certainly if the city could attract and sponsor the greatest artists in the world, they could also hire the most talented cooks for the palatial kitchens of the Queen of the Adriatic, as Venice was called.
Though Venetian culinary traditions have always been based primarily on the fruits of the sea and lagoon that surround it, the variety and sophistication of its cuisine evolved over time through influences from the mainland and the vast territories in the possession of the Republic of Venice - westward up to the Garda Lake; eastward as far as Dalmatia, and as far south as Crete, Cyprus and beyond. In fact, Venice garnered its culinary wisdom and treasures from various corners of the world - from the south and east Mediterranean Sea, through its continuous contact (and wars) with the Byzantine and Muslim world, and even into Asia. As the epicenter of the spice trade, sensual La Serenissima - yet another name for Venice - could not abstain from the gioie della tavola, or "the joys of the table." In fact, this is probably where the first experiments with "fusion" cuisine began - long before the term was ever thought of - and that creative spirit is still found today in Venetian dishes.


The epicurean way of life is part of the Venetian ancestral memory and soul, and the bàcari are a reflection of that. Though, until the late fifties, the variety of cicheti served and the choice of wines was very limited compared to the offerings today. Years ago, a typical cicheto would have consisted of half a boiled egg with an anchovy on top, a stuffed olive or the classic slice of soppressa (a large cured Venetian salami) on a slice of grilled polenta, all held in place with a toothpick.
As Italy and Venice became more affluent, the bàcaristarted to offer a wider choice of typical Venetian and regional appetizers. Today a whole range of tempting dishes will be laid out in a beautiful display, around which everyone gathers - sipping their wine and enjoying the delicacies while standing, which is the custom in most bàcari. Often hot cicheti come from the kitchen at an impressive rhythm.
A very popular place in San Polo is specialized in roasted potatoes and is always full of young, hungry crowds.
Elsewhere, you might find a little folpeto - a tiny boiled octopus seasoned with a delicate and aromatized extra-virgin olive and lemon, or a crostino with baccalà mantecato, which is a blend of codfish, olive oil, garlic and parsley.
Often, a plate of freshly fried calamari will appear; or polpette,which most Venetians love from the time they are babies - a fried meatball made of veal and potatoes and other spices. You might also get an assaggino (a little taste) of a purple-black delicacy called Risotto con seppie e radicchio, which is made from cuttlefish cooked in its own ink with radicchio.
Often friends organize a little tour of three or four different bàcari, and after happily traipsing from one place to the next, it often happens that no one feels the need to sit down for a lunch or dinner afterward.


There is no exclusivity in the enjoyment of the bàcari - it is an experience beloved by Italians and tourists, and by young and old alike.
You can find bàcari open from mid-morning to late at night, ready to accommodate a twinge of hunger and a desire for a little pause whenever it arises.
For Venetians, relaxing in the company of friends with a glass of good wine and a delicious cicheto is understood to be a regular ritual essential for a person's health and well-being - a bit of wisdom the rest of us are coming to embrace as well.

@ delallo.com

domenica 6 marzo 2011

A day of Carnival in Venice


We had a great day of celebration in Venice, as always, the carnival is an unforgettable celebration. Colors, music, masks and many happy people in your life you should definitely come see this show one day.
Even for us who live here in Venice every year is a special day and always new and magical. People all over the planet, mix in the streets, creating a show within the show.



domenica 13 febbraio 2011

New gobelet and Candle Holder

CANDLE HOLDER AMBER

GOBELET "Coppa" RED

GOBELET "Cono" AMBER

GOBELET "Pirex" BLUE

GOBELET "Pirex" LIGHT BLUE

GOBELET "Pirex" PINK

GOBELET "Farfalla" AMBER and GOLD

giovedì 10 febbraio 2011

Official Carnival 2011 in Venice

Carnival 2011

19-20 February 2011 e 26 Feb - 8 March 2011

Re-launched two decades ago, the Carnival was immediately regarded both in Italy and abroad as an event not to be missed.

Venice Carnival is steeped in history, charm and tradition: its inhabitants and tourists alike have taken a keen interest in it, thanks to its mix of transgression, art, history and culture in one of the most unique cities in the world.
During the ten days of Carnival leading up to Mardi Gras, Venice is a hive of activity and entertainment, from improvised street entertainment to performances put on by the organisers.

A central idea is chosen each year that is taken from various cultural or show-biz themes.

Saint Mark's Square remains the heart of Carnival, with its huge stage, although other events take place throughout the city, helping to avoid an excessive build-up of people in pedestrianised Venice.

History

Origins of Carnival

The Carnival has its roots in many traditions, from the Latin feast of Saturnalia to the Greek feast of Dionysian cults celebrating the start of spring, when masks were used for symbolic representation. It signalled a time in which everything was permitted in an apparent incarnation of the world turned on its head.
In fact, the Carnival was a means of rigidly controlling the impulses. The tendency to excess was merely a benevolent concession for a prescribed period of time.
In the strictly hierarchical Venetian society, it was deemed necessary to give the most humble classes the illusion of becoming similar to the more powerful classes, albeit wearing a mask: the aim was to diminish social tensions and maintain consensus.
An extended calendar

Carnival was prolonged even further. It usually began on December 26, ending on Ash Wednesday, although carnival licence was often given for the wearing of masks from October 1 and it was not unusual to attend parties and banquets during Lent.
During the Festa della Sensa, which lasted 15 days, the use of masks and disguises was allowed.
In other words, Carnival lasted for a few months and this certainly helped to create the image of Venice as a city dedicated to pleasure.


The festivities

Venice's population took part in official festivities in the public square, in particular on "giovedì grasso" (Carnival Thursday), with the Strength of Hercules and the Flight of the Turk (an acrobat who descended a rope from the bell tower of Saint Mark's).
There were also fireworks and live entertainment with acrobats, tightrope walkers, puppeteers and street entertainers, all under State control.
As well as these public festivities there were numerous private parties in the patrician houses and palaces, where magnificent balls and gambling took place.


Il Ridotto

In this climate of pleasure, there had to be gambling and il Ridotto at S. Moisé, the public gaming house run by the State, became one of the focal points of the Venetian carnival.
Between 1638 (when it opened) and 1774 (when it closed), thousands of masked gamblers let thousands of ducats flow into the State coffers.
It was only open during carnival (which lasted quite a few months), and only the croupiers and the so-called barnabotti (impoverished Venetian aristocrats) were exempt from wearing masks.

Traditional sweets

Pastry-chefs came under the Arte dei Scaleteri (school of pastissier), which took its name from the "scalete", pastries whose shape looked like iron grilles or a small ladder. Apparently they were wedding pastries no longer produced.
However, you can always find other "golosessi" in Venice: delicious sweets and biscuits, such as "bussolai", "baicoli" and "zaeti", made from maize floor, perfect for dunking in Malvasia wine or zabaione.

Frittelle e galani

Frittelle and galani are symbols of Carnival.

Frittelle (recipe)
Ingredients:

g. 20 yeast
g 500 flour
cl 300 milk
2 eggs
g 100 white sugar
g 100 butter
oil, for frying

Mix the floor, sugar, eggs and milk together in a bowl, add a pitch of salt and some yeast, raisins, lemon and grated apple.
Mix until smooth , then leave to rest somewhere warm.
Fry until golden in a pan of oil; drain well and sprinkle with icing sugar.
Galani or crostoli (recipe)
ingredients:

g 500 flour
g 100 white sugar
g 50 butter
2 eggs
cl 125 white wine
a pinch of salt
lemon zest
rum or anisette, 1Tbsp
oil, for frying

Roll out a sheet of pastry made from eggs, floor, sugar, butter, rum or anisette and a pinch of salt.
Leave to rest for half an hour, then roll as thinly as possible with a rolling pin.
Cut into strips, making small cuts in the centre to form bubbles.
Fry, leave to cool, and then sprinkle with icing sugar.

Link:

Official program in Venice:




Carnival in the 18th century

The Serenissima Republic fell to the French in 1797 and its final century of power appears concentrated on life's more exterior and frivolous pleasures, although in reality the situation was far more complex.
During this period Carnival, with its parties, entertainments, masks, theatres and public gaming house, became a tourist attraction for the whole of Europe, welcoming thousands of visitors eager to experience its extremely unusual and effervescent atmosphere, with Venice itself becoming "The Magnet of Europe".
Carlo Goldoni

In the plays of Carlo Goldoni (1707-1793), Carnival is mentioned so often that his work has become an important source of documentation.
His works were often shown during the long carnival season, which we find mentioned in some of his most famous plays, such as La vedova scaltra, Le massere, Le morbinose, I rusteghi, and Una delle ultime sere di Carnovale.
Goldoni's attitude to the luxury and ostentation of carnival is certainly not benevolent, with his plays suggesting a more simple and moderate form of entertainment.

Casanova: myth and reality

He probably best personifies the pleasure-seeking, lustful and decadent aspects of 18th century Venice.
Although a complex and articulate man, in life he was considered a sorcerer, man of letters, spy, libertine, fugitive, inveterate gambler, forger, traitor, seducer, cardsharp, poet, slanderer, atheist, cheat, rogue, blasphemer and alchemist.
Protected by his mask, he attended the best salons, the most fashionable theatres and Il Ridotto, where he squandered gold ducats at the gaming tables, and did not disdain from frequenting even the most squalid brothels: wherever he went, he left a trail of scandal behind him.

MY COLLECTION OF SWAROVSKI FIGURE