Cioppino, that hearty tomato-based seafood stew, fools many. With its rich flavors and succulent seafood, it certainly looks and smells and tastes straight out of Italy. But this classic dish actually hails from the Italian fishermen of San Francisco. At La Famiglia in Reno, our cioppino is a customer favorite.
Cioppino – A Brief History
Cioppino got its start on the boats and in the homes of the San Francisco bay in the late 1880s. The dish, which featured the leftover seafood from the day’s catch, was combined with tomatoes, onions, and garlic, and then cooked with wine, olive oil, and herbs for a delicious and filling meal. As Italian restaurants began taking root on the wharf and cioppino made its debut on various menus, it caught on quickly. Today, cioppino can be found in Italian restaurants around the country. And while the seafood may very, the satisfaction remains.
La Famiglia’s Cioppino
At La Famiglia in downtown Reno, we opt for a traditional preparation. Our cioppino is bursting with scallops, prawns, mussels, clams, and lobster tail, and it’s simmered to perfection in a rich tomato-anise broth. We serve it with garlic crostini, and we find it pairs beautifully with a Pinot Grigio or Sangiovese.
Join us weekdays for lunch or dinner all week long to try our popular cioppino. And don’t forget dessert!