Spot light Rocky Mountain News
Article: Ah, Cioppino
By John Lehndorff, Rocky Mountain News
April 21, 2006
It’s pronounced cha-pee-no, and this Italian stew is often a letdown composed of overcooked leftover seafood.
At Trattoria on Pearl, our chef composes a broth of crushed tomato with layers of flavor incorporating garlic, herbs, and a wealth of saffron. It’s the ideal medium to gently simmer super-fresh octopus, mussels, clams, squid, shrimp, salmon and scallops. Read more…..