CoVino, Venice, 10/21/16

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Exterior

CoVino is a very small place, about 8 tables for two, with most tables worked around bench wall seating.  It was started with the support of the owners of Al Covo but according to our server, it is now on its own, although you will find Diane’s chocolate cake still on the dessert menu.  At lunch there is a fixed price 3-course lunch where you pick from selections offered and  you can extra courses or supplements for a price.  Bread and water service are included in the cost of the food.  The kitchen was totally open and manned by two people while the dining room was managed by one person.  The lighting is at a nice level and the decorations include some fun hanging grape light fixtures.  

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Interior
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interior
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interior
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Table set up
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Menu 1
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Menu 2

 

Every place is set with a small bowl of vegetables to nibble on while you make your selections and the aforementioned bread basket included some really tasty crisp bread pieces.

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Relish cup for each person
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Frankie admired the water pitcher
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Bread

 

We tried the baked pasta for a first plate, which was served piping hot. The server warned it was heavy and he was right but it is such a nice dish you won’t mind. The pasta was perfectly al dente and the sauce was worthy of bowl-licking.

Pasta au gratin with beef and pork Bolognese, extra virgin olive oil, besciamelle and Parmiggiano
another angle
Frankie checked to see what was left
Frankie checked to see what was left
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wine
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wine back

 

We also tried the tartar made from Piemontese beef which was super tender. It was covered with salad greens and toasted hazelnuts and accompanied by small marinated artichokes.  It was a wonderful dish.

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Light beef tartare steak of Bianca Piemontese salad with hazelnuts from Alba with truffles
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another angle
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interior
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open kitchen
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Frankie played on the fire extinguisher

 

For main plates we tried the beef and pork sausages that were served with really nice peppers, crisp bread slices and curry flavors. The sausage had good flavor but was a bit dry, like it might benefit from more fat. The vegetables included carrots, potatoes, onions and mild long peppers that had been grilled.

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Sausages of beef and pork, ratatouille curry flavor and “friggitelli” peppers

 

For the other main course we had the “panzanella” salad with rabbit. The bread pieces were a nice crisp to contrast with the generous portion of  moist, tender rabbit meat. The good dressing was lightly applied but well matched. A perfect salad here with incredible rabbit.

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“Panzanella” salad of vegetables with Altamura bread and gray rabbit from Carmagnola
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another angle

 

While contemplating our dessert selections I asked about Diane’s cake and the waiter was kind enough to bring by a plate with a small portion of it for us to taste,  – such a nice gesture.  It was great, with a crispy sugary top and gooey chocolate inside!

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Diane’s dark chocolate cake
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another angle

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For my dessert I tried the fresh persimmons with yoghurt and walnuts.  It was amazing. It is the season for this fruit and I have never had it better. Wow!  We also tried the Cassata, a Sicilian style cake with buffalo ricotta cheese, candied fruits, pistachios and almonds. It is mixed with seasonal jam and tasty but the persimmons were a clear winner. The waiter brought the check with a tin of cookies “made by his mother” for us to snack on while we settled up.

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Fresh persimmon, Sherry Fino del Puerto wine, Yoghurt and walnuts
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another angle
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Cassata: fresh buffalo ricotta cheese cream with almonds from Noto and pistachios from Bronte, candied fruits, chocolate, coffee and seasonal fresh jam
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another angle
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Mom’s cookies as an extra treat
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Our waiter and part owner
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Frankie checked for catnip ones

 

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