Across the Pass with Sam Holland | Venice

Venice marks the final chapter of my Across the Pass journey. On my first visit to the city, I stayed at the iconic The Gritti Palace, a Luxury Collection Hotel, Venice, where I met Executive Chef Alberto Fol, who shows me his deep connection to the Veneto region and its ingredients. With him, I explored a side of Venetian cuisine that goes beyond the obvious, bringing together the lagoon, the islands, and the inland traditions. I tasted amazing iconic dishes, including the Hemingway-inspired risotto, created right in the hotel. One of the highlights was stepping into the kitchen to cook an aubergine dish using vegetables we had just picked from the Convent Garden of the Church of the Most Holy Redeemer: what an experience! That moment stayed with me: Italian cuisine is built on simple ingredients, but it never stands still: it keeps evolving through technique, seasonality, and reinterpretation. Want to read more about travel sparks my creativity ? Read my interview with Marriott Bonvoy Traveller https://www.emea.marriott.com/en/trav...