This is the essence of Venix, the principle that inspires its dynamic relationship with the hot and cold catering equipment market, the identity of an innovative business project, built up on the foundations of a solid experience in the field and projected into an international imension.
To put it in just one word, “Venetian’s”, seen as the emblem of a way of doing business which has its roots in a highly suggestive and itally strong historical cultural context.



Nowadays, Venice is the capital of one of Italy’s most dynamic regions, and one of the world’s most visited cultural centres. It sits there like an enormous fish, “nailed down” to the seabed. About a century ago, the city was indeed “locked down” to terra irma, because its marble architecture and brick houses could not be built on the water. How can foundations be laid in the silty sludge below? The Venetians sank hundreds of thousands of wooden stilts into the lagoon.

The mud then caused the trunks to mineralise, thus preventing them from rotting through contact with oxygen and so, in apnoea for centuries, the wood of the stilts almost became petrified.
There are at least one hundred thousand under the Basilica della Salute and as many again beneath the Rialto Bridge, to withstand the load of the stone arch.
If you are going to Venice, throw away your maps and sat-navs! Venice is tiny, so you can allow yourself to get lost.

You wait for the vaporetto (batèo, or “waterbus”), standing on the floating boarding platforms (imbarcaderi). The vaporetto moors up, and gives you a great shunt that takes you by surprise. You get on board and stand on the deck, feeling the juddering of the engine in your legs, which forces to constantly shift your weight from one leg to the other. You ride down the Grand Canal to Saint Mark’s, and then ride around the city, stopping briefly at La Giudecca, San Giorgio, San Clemente and San Lazzaro degli Armeni.



Traditional Venetian cooking is simple, yet complex, because it has followed the events of the city’s thousand
year history, with a repertoire of blends of ingredients and flavours. It combines the countless products of the area with exotic elements, garnered from enice’s trade with the Orient. Flavours of the sea blend with the flavours of lagoon orchards and vegetable patches, and the aroma of spices. Seafood risotto, cooked with peòci (mussels) or mixed shellfish, with scampi, or with bisato (eel), is an example of how the many souls of Venice come together in a single dish. The traditional Risi e bisi is a soup combining rice and peas, and according to tradition the Doge used to eat this dish on the feast of Saint Mark. Featuring prominently among the characteristic pasta and rice dishes is pasta e fasioi, a dish of pasta with beans with clearly rustic roots.

The typical meat courses feature the famous Venetian style liver, sliced thinly and cooked in oil and butter, with parsley and plenty of onion. Among the fish dishes one should at least mention creamed Venetian style baccalà and pilchards (or sardines) in saòr. Saòr, a condiment from Costantinople made of vinegar, onion, sultanas and pine nuts, was an excellent way of preserving fish during the voyages undertaken by Venetian merchants. Records show that the first coffee shops in Saint Mark’s Square were set up towards the end of 1500. Coffee, imported from Turkey, was recognised as an instrument of culture and socialisation. Typical Venetian desserts include caramelised fruit, baìcoli (tiny biscuits for dunking in wine), buranelli (typical biscuits from the island of Burano) and the classic frìtola (fritter), made of flour, sultanas and sugar.