New Tourist Limits Get Warm Welcome in Venice

Tourist walk in Saint Marks Square on the day Venice municipality introduces a limit for tourist groups to 25 people to protect the fragile lagoon city and reduce the pressure of mass tourism in Venice, Italy, August 1, 2024. REUTERS/Manuel Silvestri Purchase Licensing Rights
Tourist walk in Saint Marks Square on the day Venice municipality introduces a limit for tourist groups to 25 people to protect the fragile lagoon city and reduce the pressure of mass tourism in Venice, Italy, August 1, 2024. REUTERS/Manuel Silvestri Purchase Licensing Rights
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New Tourist Limits Get Warm Welcome in Venice

Tourist walk in Saint Marks Square on the day Venice municipality introduces a limit for tourist groups to 25 people to protect the fragile lagoon city and reduce the pressure of mass tourism in Venice, Italy, August 1, 2024. REUTERS/Manuel Silvestri Purchase Licensing Rights
Tourist walk in Saint Marks Square on the day Venice municipality introduces a limit for tourist groups to 25 people to protect the fragile lagoon city and reduce the pressure of mass tourism in Venice, Italy, August 1, 2024. REUTERS/Manuel Silvestri Purchase Licensing Rights

Venetians and visitors alike welcomed new rules introduced on Thursday to limit the size of tourist groups in the latest effort to reduce overcrowding.

Tourist parties will be capped at 25 people and guides will be barred from using loudspeakers to help the flow of pedestrians and make it more peaceful for residents, Reuters reported.

"I think it's right," said 81-year-old local Edie Rubert.

"It would be better to reduce it more. Because you can't walk along the narrow canalside streets when these groups are there," she added, saying it was even worse when she needed to use her shopping trolley.

In April, Venice became the first city in the world to introduce a payment system for visitors in an experiment aimed at dissuading daytrippers from arriving during peak periods.

Sebastian Fagarazzi, co-founder of the 'Venezia Autentica' (Authentic Venice) Tourist Enterprise, said more action was needed.

"It's probably a good decision in that regard, but it's not going to be enough. Tourism in Venice has pushed out 72% of the inhabitants in the past 70 years, so 28% only remain today," he said.

Venice's historic centre had more than 170,000 residents in 1954, according to city authorities. Last year, they were down to just over 49,000.

"As a consequence, it's not enough to just make smaller groups or, for example, ask people to pay a small tourism tax. What must be done is to rethink tourism in order to support the local community," added Fagarazzi, whose organisation aims to support more sustainable tourism.

The restrictions, which cover the city centre and also the islands of Murano, Burano and Torcello, also got a thumbs-up from some tourists themselves.

"Yeah, I think it's good. I mean, it's very, very congested in a lot of places," said Mark Kerr, visiting from Scotland.

"In particular, yesterday we were at the St. Mark's Basilica and the queues were massive to get in, so I think there's a need to manage it, is probably the best way I can describe it."



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.