The festival marks the construction of the Palladio-designed Il Redentore church. A votive bridge of boats is assembled annually, connecting the Zattere to Giudecca island. On Saturday evening, locals dine on boats or along the waterfront. Traditional dishes served include 'sarde in saor', which are sardines preserved with onions, pine nuts, and raisins, and 'bisiàti', or marinated eels. These recipes reflect historical Venetian methods of food preservation required for maritime travel and summer temperatures.
Wine selections for the event typically feature indigenous varieties from the Veneto hinterland. Cold Garganega from the Soave DOC or Glera-based sparkling wines from the nearby hills are standard choices due to their high acidity and suitability for outdoor summer consumption. Regional law dictates the production zones for these wines, ensuring they meet the specific technical standards of the Denominazione di Origine Controllata. The evening concludes with a regulated display of fireworks over St Mark's Basin.