Part Sicilian part Venetian and served by a Neapolitan, this restaurant served one of the most memorable things we ate in Venice. After an epic and very unusual summer thunderstorm we made it to the restaurant and got a table inside. I love Zuppe di Cozze, but really only one Zuppe di Cozze. The one served at Da Adolfo near Positano. My best pal in Rome insisted that this one was worth trying. Served piping hot from the wood fired pizza oven, the mussels, tomatoes and basil are steamed under the thinest, most delicious bread cover. You crack it open like the crust on a creme brule and dig in.
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Zuppe di Cozze in a Pretty Piazza
Part Sicilian part Venetian and served by a Neapolitan, this restaurant served one of the most memorable things we ate in Venice. After an epic and very unusual summer thunderstorm we made it to the restaurant and got a table inside. I love Zuppe di Cozze, but really only one Zuppe di Cozze. The one served at Da Adolfo near Positano. My best pal in Rome insisted that this one was worth trying. Served piping hot from the wood fired pizza oven, the mussels, tomatoes and basil are steamed under the thinest, most delicious bread cover. You crack it open like the crust on a creme brule and dig in.
