The area around Santa Maria della Salute, which is one of Venice's most famous landmarks, shares a rich culinary history with the rest of the city. Venice itself was historically a powerful maritime republic, and this position meant it was a melting pot of different cultures and cuisines. Spices, ingredients, and cooking methods were imported from the East, melding with local traditions to create the unique Venetian cuisine we know today. Primarily seafood-based due to Venice's location on the Adriatic Sea, the cuisine here also reflects the seasons and local produce available from the nearby islands and Italian mainland.