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.   Continue reading →