La Bitta, Venice, 10/22/16

img_2443
exterior

La Bitta is a very small place and the tiny tables are close but with a jazz soundtrack in the background and lower ceiling it makes for a cozy setting.  It is very casual  with paper napkins and table covers and no superfolous elements on the plates. A variety of languages were spoken in the packed room and the friendly and helpful staff handled it easily. With the close and full room the sound level was noisy but not to a point that conversation was difficult. A sign on the door said it was full and thus not a lot of popping in by people looking for a table.  Don’t be late for your reservation as they do turn the tables so each seating is allowed a 2 hour time window. It is a cash only restaurant.

img_2640
sign on the door
img_2588
table set up
img_2456
Frankie studied the menu

 

They have a small daily menu that is heavy on meat, as opposed to seafood, and is considered slow food. The bread on the table had biscuit like rolls that were dull but perfect for mopping up sauces, particularly our first course the artichokes with cheese sauce.  A creamy cheese sauce on artichoke bottoms was a perfect accent for the subtle taste of the artichokes. It was absolutely delicious. Huge yum!

img_2447
menu
img_2452
breads
img_2460
Frankie thought the salt shaker was her size
img_2480
Artichokes “Fondi” with melted cheese
img_2487
closer
img_2489
Frankie thought the rolls were good for this dish
img_2470
wine front
img_2471
wine back
img_2496
interior

 

Next was the pasta with pork products – ham, mortadella – and leeks.  Served with a tasty shaved hard cheese on the side, the rich egg noodles were cooked perfectly and the various meats all ground together into the savory sauce. It was not runny but was packed with flavor. Another huge yum!

Tagliatelle alla Porcara- with pork products
Tagliatelle alla Porcara- with pork products
img_2536
another angle
img_2548
Frankie found a face on the roll

 

For main course the lamb shank was served with a jammy sauce. The meat was very tender and accompanied by chunky mashed potatoes with parsley that had been molded into shape. Very home style and quite delicious.

img_2551
Roasted lamb shank with thyme
img_2556
another angle
img_2583
Frankie admire the size of the bone

 

The veal liver was cut into small tender pieces and served with an incredible polenta and onions. The sweetness of the onions added just the right touch to the dish to the perfectly cooked liver. It was wonderful.

img_2566
Veal liver Venetian style
img_2579
liver closer
img_2569
polenta closer
img_2625
Frankie liked the corner sink

 

For dessert the waiter suggested the Panna cotta and then added that it was “the best in the city – no the galaxy”!  He was telling the truth, smooth, sweet and light and served with a yummy caramel sauce.  This was a a triple yum.  We ate at a good pace so we had time to finish with some grappa. A wonderful experience!

img_2591
grappa
img_2595
Frankie loves grappa
Panna cotta with caramel sauce
Panna cotta with caramel sauce
img_2618
Frankie gave it paws up!
img_2622
Frankie ordered a second round of grappa
img_2638
Debora, our nice waitress, and Frankie
img_2643
La Bitta honors
img_2649
bar
img_2650
through the window
img_2630
Frankie played in the plants

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s