Ruins on the water
Comacchio, "the" little Venice ", is a lagoon city that enchants: it is polite and genuine, endowed with a vitality that finds life in respecting its history and the environment that surrounds it.
A widespread clarity recalls the proximity to the sea, whose light floods urban spaces, enhanced by the quiet surfaces of the canals. A treasure chest of particular naturalistic beauties and historical testimonies, Comacchio, today considered the capital of the Po Delta Park, is a small town that was born and lives between land and water.
Its seven Lidos are the ideal destination for a holiday to spend with family or friends, or even for a relaxing weekend, to rest in the sun or to celebrate in the fun night of the Lidos.
As for the typical recipes of the area, the eel cooked in a thousand ways triumphs on the laden table. The appetizers based on scallops, mantis shrimps, clams are very tasty; among the first courses, seafood risottos and spaghetti with shellfish. Finally, there are the exquisite grilled eels accompanied by polenta, together with sole, mullet, turbot, sea bream and stuffed cuttlefish. All washed down with the excellent D.O.C wines of Bosco Eliceo.
Ruins on the water
Comacchio, "the" little Venice ", is a lagoon city that enchants: it is polite and genuine, endowed with a vitality that finds life in respecting its history and the environment that surrounds it.
A widespread clarity recalls the proximity to the sea, whose light floods urban spaces, enhanced by the quiet surfaces of the canals. A treasure chest of particular naturalistic beauties and historical testimonies, Comacchio, today considered the capital of the Po Delta Park, is a small town that was born and lives between land and water.
Its seven Lidos are the ideal destination for a holiday to spend with family or friends, or even for a relaxing weekend, to rest in the sun or to celebrate in the fun night of the Lidos.
As for the typical recipes of the area, the eel cooked in a thousand ways triumphs on the laden table. The appetizers based on scallops, mantis shrimps, clams are very tasty; among the first courses, seafood risottos and spaghetti with shellfish. Finally, there are the exquisite grilled eels accompanied by polenta, together with sole, mullet, turbot, sea bream and stuffed cuttlefish. All washed down with the excellent D.O.C wines of Bosco Eliceo.