From the reed huts of the lagoons to the pumping station that drained the Isola di Ariano, from the mussel farms of the Sacca to the sand island of Scano Boa. An itinerary to understand how the Delta came into being, and what it tastes like.
The Via delle Valli, between Rosolina and Ca' Pisani: embankments, fish traps and reed huts.
Read the storyAt Taglio di Po, the cathedral of steam, now the regional Museum of Land Reclamation.
Read the storyAlong the road, look at the fields below the embankment: in some areas they lie metres below the sea.
Read the storyThe Sacca degli Scardovari, the rows of mussel farms and the cavane on stilts.
Read the storyBetween Porto Tolle, Taglio di Po and Ariano, rice fields shape the landscape.
Read the storyGrand finale at Scano Boa, the sand island of Cibotto's novel.
Read the storyEmbankments, sluices and lavorieri: the age-old art of raising fish between lagoon and river
Brackish basins closed by embankments, arrow-shaped fish traps and reed huts with cube chimneys: life in the fishing valli of the Po Delta.
A sixty-metre chimney in the heart of the Delta tells how the land was made
Boilers, pumps and a 60-metre chimney: the Ca' Vendramin pumping station, now the Museum of Land Reclamation, tells how the Delta became land.
In the lower Polesine the land has sunk by metres in just a few decades
In parts of the Delta the ground lies 3-3.5 metres below sea level. The cause: subsidence linked to 20th-century extraction.
