Running the 31st Venicemarathon will mean discover one of the most beautiful race courses in the world.
The track is simply unique, it goes from Riviera del Brenta, where the rich Venetian nobles built their beautiful villas in the eighteenth century, to the amazing heart of Venice!
The start line is right in front of the majestic Villa Pisani in Stra, the "Queen" of the world - famous venetian villas, it is one of the main tourist attractions in the Veneto Region. The fine villa of the noble Pisani family lies along the Riviera del Brenta, an ideal extension of Venetian Gran Canal on the land. In its 144 rooms doges, kings and emperors were welcomed and nowadays it is a national museum which conserves eighteenth and nineteenth century works of art and furniture, as Gianbattista Tiepolo’s masterpiece: The Glory of the Pisani family, a fresco on the ceiling of the ballroom. As in the past, the garden is enchanting with its flamboyant sights, original architecture, its famous maze, its valuable citrus fruit collection and its greenhouses with plants and flowers.
The location of the start emphasizes the union between Venice and its mainland, historical and artistic bond. The race course snakes then along the River Brenta , an outstanding landscape, which combines nature and architecture in perfect harmony. Do not miss to look at another historical palace: Villa Soranzo on  your left side.  
Proceeding the course reaches Fiesso D'Artico. Initially, the town was called just Fiesso, from the Latin Flexum, meaning a curve formed by the river anciently called the "Medoacus" (currently known as Brenta). The second name Artico was added later on, in honour of the lawyer Angelo Maria Artico, the creator of the last great deviation of the river which was necessary to safeguard the town from floods as the breaking of the levees by the river Brenta happened very often, before.After Stra and Fiesso, it goes then through Dolo, here athletes receive warm encouragements by friendly crowds of people stopping there and cheering on them with happiness. The bell tower stands high visible on the course and it links directly the race to the Sunday-life of the people (attending church on Sunday morning) living here making the running experience along this area even more enjoyable to all participants. In Dolo, looking at the right side  of the canal, you can see colorful houses, the old state-owned mill with the wheel still in operation and the “squero”, the ancient "boatyard". Just outside this village you can admire many villas: Villa Ferretti (one of the first houses built in the area), Villa Tron and in the Cesare Musatti area Villa Badoer.
Now it's time for Mira with its aristocratic villas such as Villa Venier, Villa Giustinian-Mocenigo, Villa Bon, Villa Valmarana and Villa Widmann. The race now reaches Oriago, where houses, churches and ancient palaces (like Villa Gradenigo and Villa Mocenigo) form the background of the marathon. As it has been for several years, the runners will be cheered up, entertained and supported by "Marathon and Music", more than 20 music groups performing live music (folk, jazz, reggae, rock, revivals).
We are now almost at the end of the Riviera del Brenta and Villa Foscari gives the farewell to all athletes. Now, however, the course crosses another very striking part: the historic center of Mestre. The race enters the downtown streets between the warmth of the crowd and Piazza Ferretto where the city welcomes the athletes. It then continues through San Giuliano Park, the green lung of the city, along its green boulevards and its breathtaking views of the lagoon and Venice. Finally the race course leads athletes to Venice. From here to the end you will experience the most amazing and astonishing part of the race course, the picturesque landscape will ease off the tiredness of crossing the famous bridges. On the right, on the other bank of the canal, you can admire the colorful houses and churches of the Giudecca island, including the most famous Redentore Church. And while you exceed the bridges do not be surprised if you will be cheered up by the gondoliers who row along the narrow channels. The 40th km brings athletes to the Magazzini del Sale (Punta della Salute) and from here you try the experience of "running on the water" thanks to the floating bridge that crosses the Grand Canal.From here starts the very last part of the course which leads you through one of the most beautiful squares in the world, Piazza San Marco. This will be for sure one of the most exciting moments in a wonderful setting. The route then continues with the crossing of the last 8 bridges to overcome. Among which the most impressive is the Ponte della Paglia, just after San Marco: on its left you can see the “Ponte dei Sospiri” (Bridge of Sighs). It passes over the Rio di Palazzo and connects the New Prison (Prigioni Nuove) to the interrogation rooms in the Doge's Palace. Its name comes from the suggestion that prisoners would sigh at their final view of beautiful Venice through the window before being taken down to their cells , and finally the long-awaited finish line in Riva Sette Martiri .Many restaurants along the Brenta are a destination for foodies which come from anywhere to taste the typical fish menus of the Riviera. Fruits of a centuries-old Venetian tradition are the 'moleche' (fried crabs and very tender to the suit of the carapace), the 'masenete' (boiled crabs without carapace), the 'bovoleti' (snails with garlic and parsley joke menu) .Starters range from 'sarde in saor' (fried sardines left to rest in a cold sweet-and-sour sauce with onion, pine nuts, raisins) to ‘cannocchie’, from boiled octopus to sea snails, from   'garusoli’ to 'granxoporo' (large boiled crabs and grilled in the oven with aromatic herbs), the shrimp with polenta with sautéed clams scallops until softened with a drop of liquor.Here are the main course: a seafood risotto, spaghetti with clams, fettuccine with squid ink, fish pie, a soup of sea or another plate of pasta like the traditional 'rice and peas' maybe alternating with ancient dishes such as cuttlefish Venetian, creamed cod, eel with tomato sauce.Finally, the highlight:  mixed grilled fishes or turbot, eel, sea bass, stuffed moleche, another white grilled fish, or a boiled 'Bosega', only in the right monghts.Or you can try a fried meal. Your meal can be served with a good bottle of Veneto wine: Prosecco di Conegliano or, for those who love wines firmer, a pinot grigio, a riesling, a sauvignon or a yellow Ribolla.It is worth a try the sorbet: ice cream mixed with prosecco and a bit of vodka!In the Venetian culinary tradition have great visibility risotto and ‘minestre’ (pasta in broth): in addition to the rice and peas and rice with asparagus (sparasi), pasta and beans (fasoi) and the mythical ’bigoli’, long pasta made with soft wheat, water and salt. Among the main courses of meat the most famous is the Venetian liver cooked with onions, but have a taste also of the ‘pastissada’ of beef with vegetables, cloves and cinnamon and the dozens of recipes based on duck that is stuffed with sweet and sour. For the second fish the choice is almost endless. Not to be missed: the cod fish, the bisato on the altar (the cooked eel on the stone, typical dish from Murano), the cuttlefish with black, sardines in saor (sardines cooked with onions, raisins and pine nuts to eat cold) , the caparossoli in cassopipa (sea clams or lagoon clams), the ‘cape longhe saltae’ (razor clams cooked in oil), the fried soft shell crab (soft crabs) and then sea bass, gray mullet, monkfish, octopus, etc.Among the side dishes of Venetian cuisine you can taste the ‘castraure impanae’ (breaded artichoke), beans seasoned with onion and potatoes at the Venetian way, diced potatoes and stewed in oil, vegetable broth and chopped onion. Finally the dessert of the Venetian cuisine, do not miss the ‘fritole’ made with flour, eggs, raisins and pine nuts, the ‘baicoli’, biscuits served with coffee and eggnog and ‘spuncioti de caramel’ dried fruit and toffee grapes on a spit. These are just some examples of the dishes that you might choose among the rich menu of the restaurants in Venice and the lagoon islands. The wine lists offer nectars of the 17 wine regions of Veneto Doc, that produces among others the Bardolino, the Custoza White, the Breganze Vicenza, Valpolicella, Soave, prosecco Conegliano and Valdobbiadene.