By Quentin H. / January 13th, 2018
RESTAURANTS AND FOOD OF
ALTISSIA AND VENICE
Prompto: “Flavor of the day is…”
Outside Dining in Altissia (Top) and in Venice (Bottom)
In both Altissia and in Venice, restaurants often offer both indoors and outdoors seating. One of the fanciest-looking restaurants in Altissia is the Touellia, reachable from the Palsino Street Station. There, the chef recommends the Tartine al Caviale. On a sign nearby the restaurant’s interior entrance, the restaurant advertises that there are private booths available “for those intimate conversations” and “for those moments with that special someone”.
In Venice, one of my favorite spots to eat was Al Colombo, where they served a variety of dishes (including locally caught seafood, as seen later on). There was both inside and outside seating here, just like at the Touellia in Altissia. During dinner, a documentary was projected on the building next door.
Bars in Altissia (Top) and Venice (Bottom)
No matter if you are in Altissia or Venice, you will find that the people have a thirst for alcohol…and in particular, wine. Here is the famed Maagho in Altissia, reachable only by gondola, where they serve a carefully curated selection of wine that is designed to compliment their seafood and salad dishes.
While there are many bars in Venice, one I absolutely loved was the Osteria Al Diavo’lo L’Acquasanta, which was tucked away in a small calle [what the Venetians call their streets]. The food was great, the wine was amazing, and it was simply worth visiting. And no matter if you are in Venice or in Altissia…wine is everywhere.
Gelato in Altissia (Top) and Venice (Bottom)
There is a lot of similarity between the types of food available in both Altissia and Venice. One of the great treats that they have in both is Gelato. Gelato is made with milk, cream, and lots of sugar before the flavor(s) of choice are blended in.
Above is the Gealti Galigione, a street stall gelato shop in the Estate District of Altissia. When you examine the store, it recommends a “gelato made with fine wine from Veldoria” and says that neither children nor lightweights should consume it. Despite this admonition, this gelato shop of Altissia promises to that they “have enough flavors to please the pickiest of palates!”
The store shown above is Gelato Fantasy and the store below is Suso Gelatoteca, both of which are located in San Marco, Venice. Unlike Altissia’s Gealti Galigione, there were no street stall shops for gelato, but instead every place was an installed permanent restaurant along the various calles and piazzas in Venice. Also unlike the Gealti Galigione, I did not see any places that made their gelato with wine. However, there were definitely a multitude of flavors that would satisfy “the pickiest of palates!”
Altissian (Top) and Venetian (Bottom) Seafood
The top-left dish is Wood-Smoked Fish, and the top-left dish is Fettini di Cernia, both of which are sold at Maagho in Altissia. The Wood-Smoked Fish inspires Ignis to develop a sea bass-based dish, while the Fettini di Cernia causes Ignis to create a Tide Grouper-based meal.
Below is L’Antipasto di Pesce alla Veneziana (Assorted Seafood Venetian Style), freshly caught from the Adriatic Sea, served at Al Colombo in Venice. In both Venice and Altissia, seafood is a staple of what is served. Additionally, both locations place a strong emphasis on seafood fillets.
Lasagna in both Altissia (Left) and Venice (Right)
Both Altissia and Venice have various pasta dishes, one of which is lasagna.
Lasagna di Maagho (above left) is sold at Maagho, one of the many stops along Altissia’s gondola routes. This recipe inspires Ignis’ Lasagna al Forno, which uses Jabberwock Sirloin, Cleigne Darkshell, and Fine Cleigne Wheat as ingredients. The lasagna on the top right was served at the Ristorante Al Trono Di Attila, a restaurant on the Venetian island of Torcello and had a heavy emphasis on ricotta cheese throughout it’s layers. Both Altissia and Venice use a lot of similar ingrediences for their lasagna dishes.
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