A Culinary Treasure in North Beach

North Beach, a vibrant neighborhood in San Francisco, draws crowds every weekend, particularly to the renowned restaurant Sotto Mare. Patrons often line up well before opening hours, eager to indulge in the establishment’s signature dish: cioppino.

What is Cioppino?

Cioppino is a hearty seafood stew characterized by a rich broth made of white wine and tomatoes. This dish, believed to have originated in the mid-19th century, was created by Italian immigrant fishermen in the San Francisco area.

Sotto Mare’s version is particularly noteworthy, boasting a generous portion that can feed multiple diners. The inclusion of Dungeness crab—known for its sweet and succulent meat—highlights the local culinary traditions of Northern California. Dungeness crab season typically kicks off in November, making cioppino a festive choice for gatherings during the holiday season.

Historical Insights

An investigation by Bay Area public radio station KQED in 2018 uncovered intriguing details regarding cioppino’s origin. The station revealed a recipe for the dish in *The Refugees’ Cook Book*, published in 1906 as a fundraising effort following the Great San Francisco Earthquake and Fire. This research challenges the popular belief that cioppino derives its name from Italian fishermen who “chipped in” their leftover catch.

Instead, KQED linked the dish to *ciuppin*, a Northern Italian fish soup, reinforcing the cultural connections that shaped this beloved San Francisco staple.

Enjoying Cioppino Today

Cioppino is not just a meal; it represents a culinary tradition that has evolved while maintaining its roots. Ideal for sharing, this dish is often accompanied by crusty sourdough bread, enhancing the experience with its comforting flavors.