Alle Testiere, Venice, 10/19/16

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Exterior

Alle Testiere has been a regular stop for us in Venice for years and unfortunately it has also become a regular stop for way too many other tourists. There are only 11 tables and while at lunch it used to be a place you could drop by, that is no longer the case. Reservations are a must and for prime times you may need to make them a week out. The same staff works there but this visit it seemed less interesting, or maybe I’ve been too many times.  The appeal of this place was the use  of fresh local cuisine, sometimes classic and sometimes with a twist. This visit the “twists” didn’t work for me but their classics met my expectations.  There are a couple really bright spots to Alle Testiere, though, one being the wine selection. Luca always comes up with something reasonable, different and tasty for you to try. The other bright spot is his wife’s desserts. They are generally quite good and change on a regular basis.  

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Luca at the service area
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Table set up
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Menu
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Bread
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wine
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Frankie liked the marked wine glasses

 

Today’s meal started with grilled razor clams. They get a bigger variety than some of the other local spots and that may be why they often have a bit of grit but they have a good chew and taste but are a bit pricey.

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Razor clams
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Luca watches the room

 

For the next course we tried the octopus and cardoon salad. It was served warm and was a jumble of tastes and textures.  For all the busyness of the plate it was a bland dish.  img_0597

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Closer

 

The spaghetti with clams is a classic yet subtle dish.

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Artisan spaghetti with carpet shell clams
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Little closer
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Frankie wanted to investigate the hanging

 

The pumpkin and ricotta ravioli was served with a red tuna ragout. It was garnished with a purple/red cluster of string that made for an unattractive plate. The ravioli were okay but the tuna sauce didn’t compliment them and was too heavily seasoned with olives.  It was odd.

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Pumpkin and ricotta ravioli with Mediterranean red tuna ragout
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another angle
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Frankie checked her fur in the bathroom mirror

 

The sole fillets were accompanied by an overly complicated garnish.  We hoped for some  artichoke hearts to accompany the nicely cooked fish but instead got the grilled mix which turned out to be a bunch of bland grilled vegetables.

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Sole fillets with citrus, spices and fine herbs sauce
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Closer
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Frankie checked out the fish
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Grilled mix of seasonal vegetables
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another angle

 

We finished with the pistachio cake which was quite good.

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Bronte pistachio flour cake
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another angle
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Frankie wondered where it went

 

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