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Venice's biggest canal is the Grand Canal, which divides Venice into two regions. The Grand Canal is lined with 170 buildings.

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is a city in northeastern Italy and the capital of the Veneto region. It is situated across a group of 118 small islands

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When the city  was built and who influenced this 

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When the city  was built and who influenced this 

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The history of Venice begins around 400 A.D. The first people to settle in the Venetian Lagoon were frightened men coming form the nearby Italian mainland. For centuries these people had enjoyed prosperous lives in a chain of splendid cities of the Roman Empire strung along the north-eastern shores of the Adriatic.

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https://www.panoramitalia.com/en/food-wine/recipe/asparagus-mascarpone-risotto/470/

https://en.wikipedia.org/wiki/Venice

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famous attractions or what makes the city special ( art, food, fishing, etc.)

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famous attractions or what makes the city special ( art, food, fishing, etc.)

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Venice is home to some fabulous food – which is perhaps not that unique in Italy. But, what is unique is its ‘lagoon aquaculture’, which provides the city with speciality seafood and produce that you can’t find elsewhere in Italy.
Venice preserves many important influences and artifacts from the Byzantine period that you can see when visiting buildings such as the Doge's Palace, the houses and the Pala D'oro, a perfect example of Byzantine style. In particular, the tradition of glass manufacturing, which has made Venice famous all over the world, shows the historical importance of the Byzantine influence from the East on the city. Glass manufacturing is a Venetian tradition that has been kept intact for years.

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Ingredients:

4-5 cups chicken stock

2 tbsp olive oil

1/3  cup  pancetta, diced

½  cup onion, finely chopped

2 garlic cloves, minced

2  cups arborio rice

1 cup dry white wine

2 cups asparagus, chopped

¾ cup Parmigiano-Reggiano, grated

½ cup mascarpone

2 tbsp salted butter

Salt and freshly ground black pepper to taste

1/4 cup fresh parsley, finely chopped

¼ cup fresh chives, finely chopped

Instructions:In a medium saucepan bring the stock to a simmer over medium-high heat.In a large skillet warm the olive oil over medium heat. Add the pancetta and cook until crisp. Add the onion and sauté until translucent, about 2-3 minutes. Stir in the garlic and sauté for an additional minute.Add in the rice and cook for 2 minutes until the rice is toasted and coated. (You will smell popcorn!)Add the wine to deglaze the pan, this takes about 1 minute or you will know it is done because most of the wine will have evaporated.Using a ladle add 1 ½ cups of hot chicken stock (or enough to cover the rice, depending on the size of pan you are using); simmer over medium- high heat until all the liquid is absorbed. Repeat an additional 3-4 time. On the last ladle of chicken stock add in the asparagus.Once the rice is cooked to your liking or al dente, turn off the heat and add the Parmigiano Reggiano, the mascarpone and the butter. Stir until the butter has melted and the rice mixture is creamy. Season with salt and pepper.Serve it up in a large dinner dish flatten out the risotto (just like they traditionally do in Italy) and then garnish with the parsley and chives. Serve immediately.