In a city where fish reigns, Vini da Arturo proposes itself as one of the few restaurants where meat,fresh vegetables & pasta are the stars of its menu. The pasta alla siciliana (spicy eggplant) or the Filet Peppe Verde in creamy green pepper sauce are both delicious. But many say do not miss the Venetian pork braciola - a signature dish of the chef Ernesto Ballarin. The oversized breaded pork chop steak finished in wine vinegar is spectacular.
THE SECRET SAUCE OF ARTURO
The Venetian double pork chop is double breaded, and cooked to perfection finished off in wine vinegar.
PORK CHOP
EXPERIENCE
We offer no fish, and we are one of the few restaurants offering a menu catering those seeking a Venetian unique experience.
A LA CARTE MENU
Our Venetian Soar
made with vinegar,onions, raisins & pine nuts all together create a marvellous sweet and soar.
SOAR
Carlo Osvaldo Goldoni
Born 25 February 1707 was an Italian playwright and librettist from the Republic of Venice. His works include some of Italy's most famous and best-loved plays.
Founded in 1973 by Ernesto Ballarin, the arrival of "Hani" who has supported him in management and in the dining room since 1999, to whom Ballarin has entrusted the future of his business - now the owner.
OUR HISTORY
RESERVATIONS
PHONE ONLY
+39 041 528 6974
DAYS
Monday - Saturday
LUNCH
12 noon - 14h30
DINNER
19h00 - 22h30
ADDRESS
Calle dei Assassini, 3656, 30124 Venezia VE
OUR VENETIAN CUTLET
TV host Phil Rosenthal shared his favorite recipe from his cookbook, "Somebody Feed Phil."
While he loves them all, he told Insider his No. 1 pick is a fried pork chop from Venice, Italy.
Rosenthal published the Italian chef's recipe, along with his thoughts on why it's "magical."
