Trattoria Vini Da Arturo, Venice, 2/22/18

exterior
exterior

Vini Da Arturo was a small place of about 9 white cloth covered tables.  It had a lively crowd and no fish which is unusual in Venice. It also offers some vegetarian options.  Ernesto Ballarin is the chef behind many of the recipies, which he’s developed over the 23 years he’s run Vini da Arturo.  He and some of his staff get flown to Los Angeles every year to cook his famous fried vinegar pork.  Interestingly there never was an Arturo.  Service is helpful and well paced.  Tables are given a mix of breadsticks and bread.  It was fine but mostly good with food.  

interior
interior
wine cover
wine cover
wine list
wine list
menu cover
menu cover
menu
menu
Frankie likes Venetian glass
Frankie likes Venetian glass

 

We started with  Melanzane in saor or eggplant topped with sweet, well cooked onions, pinenuts and grapes and a tart dressing.  The eggplant was totally tender and not seedy.  The onions and grapes turned into a sweet topping which was in fun contrast to the tart dressing.  This was a wonderful dish packed with flavor and texture.

Melanzane in saor: eggplant
Melanzane in saor: eggplant
closer
closer
closer
closer
Frankie watched over the bread
Frankie watched over the bread
wine front
wine front
wine back
wine back
lace art
lace art

 

We split 2 of their pastas.  The  Pappardelle al radicchio had the nice wide pasta dressed with almost melted radicchio.  It really melded into the pasta for a very good effect.  It was well seasoned and the pasta perfectly cooked.

Pappardelle al radicchio
Pappardelle al radicchio
closer
closer

 

The Spaghetti ai carciofi was spaghetti with artichokes.  The artichoke turned the dish into a deep green color but the pasta was still nicely al dente.  The artichoke was a subtler flavor than the radicchio but both were quite good.

Spaghetti al carciofi
Spaghetti al carciofi
Frankie posed with the water
Frankie posed with the water

 

For a second plate we split Braciola all’ Arturo which was a giant fried piece of pork covered with vinegar.  It is Ernesto Ballarin’s own creation and involves a double coating on the pork which is steeped in vinegar after it done frying.  The pork remains wonderfully moist and tender and the vinegar permeates your nose while you eat it.  It is actually pleasant and leaves your tongue with a bit of a tingle.  It was tasty but huge.

Braciola all' Arturo
Braciola all’ Arturo
cut
cut when served
closer
closer
cross cut
cross cut
closer
closer
tallies up tickets
tallies up tickets
with Frankie
Excellent waiter Benjamin Hani and Frankie

 

For dessert we tried the panna cotta which was creamy and nicely thick.  It had a good strong flavor of vanilla and just the right amount of gelatin and sugar to end this pretty heavy but tasty meal.

Panna cotta
Panna cotta
closer
closer
after dinner drink
after dinner drink
Frankie thought it was fun that the glasses didn't match
Frankie thought it was fun that the glasses didn’t match
inside
inside
decorations
decorations
decorations
decorations
door to kitchen
door to kitchen
with Frankie
Chef Ernesto Ballarin and Frankie

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