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Created by Italian fisherman who lived in the North Beach area of San Francisco in the late 1800's, Cioppino is still a staple in many restaurants in San Francisco. Made from the fresh catch of the day surrounding the Bay Area, this herb infused tomato-wine broth is filled with dungeness crab, clams, shrimp, mussels and scallops. Cioppino is often served as a Christmas Eve feast when dungeness crab is in full season. Dip in some famous San Francisco sourdough bread and you are in for a real Italian-American treat.