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Seafood

Cioppino over pasta

Cioppino over Pasta

Cioppino was developed in the late 1800s by fishermen in the North Beach area of San Francisco. If a fisherman came back from a day at sea without any fish, he would walk down the port with a pot asking his fellow fisherman to “chip in” some of their haul. The most common way to cook up the resulting assortment of seafood was to a tomato-based stew - now known as Cioppino. Even today, the type of seafood used in Cioppino often varies but it always features a tomato-based broth and spicy peppers - with lots of locally grown garlic and wine. California Chardonnay or California Dolcetto are perfect pairings for this iconic California dish. View recipe →