Ruth Rogers. Photo Sian Wyn Owen
Clams from the lagoon, black cuttlefish risotto, white polenta with thin slices of calves liver— these are the dishes most associated with Venice.
But from the Rialto to barges on the small canals, markets and shops overflow with vegetables and seasonal produce - trevise and cicoria in winter, asparagus and peas, in the spring.
Now, in the final days of summer, there are beetroots, yellow peppers, aubergines, tomatoes.
The chefs in Shop The River Cafe are preparing and cooking them for you.
As they do in Venice, the most magical city in the world.
Wood-roasted Pale Aubergine
Wood-roasted San Marzano Tomatoes
Roasted Yellow Peppers with Oregano
Ruby and Mei Rogers, Venice 2014