The Brits’ love of a Sunday Roast has survived rationing and the rise of fads and food trends to carve out a place at the very heart of British culture.

Venice’s culinary traditions are intertwined in its history and geography, strongly defined by the water that surrounds it. Food writer and Venetian local Valeria Necchio explores this unique terroir that blends land and sea.

Pour yourself a glass of wine as you prepare this sophisticated pasta dish from the 10th-century agricultural estate of Castello di Casole. This recipe brings Chef Daniele Sera’s vision of a farm-to-table ecosystem to life, curated from the grounds and producers in Tuscany.

You might not have the breathtaking views of Europe passing you by outside your cabin window, but you can still start your day in style with the classic combination of eggs and caviar – also served onboard the Venice Simplon-Orient-Express each morning.