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Paladini Cioppino & Pasta Sauce, 25 oz.
Cioppino’s Origin Story: Italy Meets San Francisco
Cioppino (Pronounced: chəˈpēnō) is a savory seafood and tomato-based stew that was invented by San Francisco’s Italian immigrant fishermen in the late 1800s.
San Francisco’s Fisherman’s Wharf gained a reputation for its fine seafood cuisine from the waves of Italian fishermen who migrated to California in the late 19th century. Many of these settlers came from rich fishing traditions in Italy, where simple fishing boats known as feluccas (Pronounced: fell-oo-kahs), which originated in ancient Egypt, plied the waters of the Adriatic and Mediterranean seas. A large fleet of these light, maneuverable felucca sailboats thronged San Francisco's docks before and after the construction of the state-owned Fisherman's Wharf in 1884, and they became the mainstay of the fishing fleet of San Francisco Bay.
One such immigrant, Achille Paladini (Ah-keel-ee Pal-uh-deen-ee), was no stranger to the sea, having gained a familiarity with the fishing trade growing up on the Adriatic Coast of Italy, then sailing the world’s oceans until finally settling in San Francisco in 1865. Fishing for his supper was a practical means for survival, but Paladini soon learned that the abundance of the Pacific Ocean could be harvested to help feed the growing gold rush town, too. He quickly built a fleet of felucca fishing boats, expanded his fishing empire along the entire California coast, and earned the moniker: “Il re del pesce: The Fish King”.
Cioppino (Pronounced: chəˈpēnō) is a savory seafood and tomato-based stew that was invented by San Francisco’s Italian immigrant fishermen in the late 1800s.
San Francisco’s Fisherman’s Wharf gained a reputation for its fine seafood cuisine from the waves of Italian fishermen who migrated to California in the late 19th century. Many of these settlers came from rich fishing traditions in Italy, where simple fishing boats known as feluccas (Pronounced: fell-oo-kahs), which originated in ancient Egypt, plied the waters of the Adriatic and Mediterranean seas. A large fleet of these light, maneuverable felucca sailboats thronged San Francisco's docks before and after the construction of the state-owned Fisherman's Wharf in 1884, and they became the mainstay of the fishing fleet of San Francisco Bay.
One such immigrant, Achille Paladini (Ah-keel-ee Pal-uh-deen-ee), was no stranger to the sea, having gained a familiarity with the fishing trade growing up on the Adriatic Coast of Italy, then sailing the world’s oceans until finally settling in San Francisco in 1865. Fishing for his supper was a practical means for survival, but Paladini soon learned that the abundance of the Pacific Ocean could be harvested to help feed the growing gold rush town, too. He quickly built a fleet of felucca fishing boats, expanded his fishing empire along the entire California coast, and earned the moniker: “Il re del pesce: The Fish King”.
From Sea to Dinner Table
In the early days, Paladini would often take whatever seafood was left over from the day’s catch, typically fish and shellfish, and cooked them with onions, garlic, tomatoes, herbs, olive oil and wine until the meat fell apart. He coined this rich fish soup "Cioppino" ( chuh-peen-oh) from the Italian word for fish stew: ciuppin. Italian restaurants soon sprouted up along the bustling docks and in the Italian-American enclave known as North Beach, serving the hearty Cioppino to dock laborers and citizens alike.
Buon Gusto, Cioppino
The vaunted Paladini name survives to this day, as Achille Paladini’s ancestors continue his gastronomic traditions with their own ready-made Paladini Authentic Cioppino Pasta Sauce. Enjoy the catch of the day, as in dungeness crabs, littleneck clams, spot prawns, halibut, mussels and other seafood of your choice, by letting them simmer in this delectable tomato and herb bath to create a tasty, nutritious meal. This versatile tomato basil sauce is not only for seafood dishes, but also makes a fantastic base for all types of pasta that contain chicken, veal, sausage and many other traditional Italian ingredients like polenta or gnocchi.
In the early days, Paladini would often take whatever seafood was left over from the day’s catch, typically fish and shellfish, and cooked them with onions, garlic, tomatoes, herbs, olive oil and wine until the meat fell apart. He coined this rich fish soup "Cioppino" ( chuh-peen-oh) from the Italian word for fish stew: ciuppin. Italian restaurants soon sprouted up along the bustling docks and in the Italian-American enclave known as North Beach, serving the hearty Cioppino to dock laborers and citizens alike.
Buon Gusto, Cioppino
The vaunted Paladini name survives to this day, as Achille Paladini’s ancestors continue his gastronomic traditions with their own ready-made Paladini Authentic Cioppino Pasta Sauce. Enjoy the catch of the day, as in dungeness crabs, littleneck clams, spot prawns, halibut, mussels and other seafood of your choice, by letting them simmer in this delectable tomato and herb bath to create a tasty, nutritious meal. This versatile tomato basil sauce is not only for seafood dishes, but also makes a fantastic base for all types of pasta that contain chicken, veal, sausage and many other traditional Italian ingredients like polenta or gnocchi.
ANOTHER VERSION
Cioppino, Born and Bred in San Francisco
San Francisco’s Fisherman’s Wharf earned a reputation for its fine seafood cuisine from the waves of Italian fishermen who migrated to California in the late 19th century. One such immigrant, Achille Paladini (Ah-keel-ee Pal-uh-deen-ee), was no stranger to the sea, having gained a familiarity with the fishing trade growing up on the Adriatic Coast of Italy, then sailing the world’s oceans until finally settling in San Francisco in 1865. Fishing for his supper was a practical means for survival, but Paladini soon learned that the abundance of the Pacific Ocean could be harvested to help feed the growing gold rush town.
From Sea to Dinner Table
In the early days, Paladini would often take whatever seafood was left over from the day’s catch, typically fish and shellfish, and cooked them with onions, garlic, tomatoes, herbs, olive oil and wine until the meat fell apart. He dubbed this rich fish soup Cioppino ( chuh-peen-oh) from the Italian word for fish stew: ciuppin. Italian restaurants soon sprouted up along the bustling docks and in the Italian-American enclave known as North Beach, serving Palladini’s hearty Cioppino to dock laborers and citizens alike.
Buon Gusto, Cioppino
The vaunted Paladini name survives to this day, as Achille Paladini’s ancestors continue his gastronomic traditions with their own ready-made Paladini Authentic Cioppino Pasta Sauce. Enjoy the catch of the day, as in dungeness crabs, littleneck clams, spot prawns, halibut, mussels and other seafood of your choice, and let them simmer in this delectable tomato and herb bath to create a tasty, nutritious meal. This versatile tomato basil sauce is not only for seafood dishes, but also makes a fantastic base for all types of pasta that contain chicken, veal, sausages and many other traditional Italian ingredients like polenta or gnocchi.
Cioppino, Born and Bred in San Francisco
San Francisco’s Fisherman’s Wharf earned a reputation for its fine seafood cuisine from the waves of Italian fishermen who migrated to California in the late 19th century. One such immigrant, Achille Paladini (Ah-keel-ee Pal-uh-deen-ee), was no stranger to the sea, having gained a familiarity with the fishing trade growing up on the Adriatic Coast of Italy, then sailing the world’s oceans until finally settling in San Francisco in 1865. Fishing for his supper was a practical means for survival, but Paladini soon learned that the abundance of the Pacific Ocean could be harvested to help feed the growing gold rush town.
From Sea to Dinner Table
In the early days, Paladini would often take whatever seafood was left over from the day’s catch, typically fish and shellfish, and cooked them with onions, garlic, tomatoes, herbs, olive oil and wine until the meat fell apart. He dubbed this rich fish soup Cioppino ( chuh-peen-oh) from the Italian word for fish stew: ciuppin. Italian restaurants soon sprouted up along the bustling docks and in the Italian-American enclave known as North Beach, serving Palladini’s hearty Cioppino to dock laborers and citizens alike.
Buon Gusto, Cioppino
The vaunted Paladini name survives to this day, as Achille Paladini’s ancestors continue his gastronomic traditions with their own ready-made Paladini Authentic Cioppino Pasta Sauce. Enjoy the catch of the day, as in dungeness crabs, littleneck clams, spot prawns, halibut, mussels and other seafood of your choice, and let them simmer in this delectable tomato and herb bath to create a tasty, nutritious meal. This versatile tomato basil sauce is not only for seafood dishes, but also makes a fantastic base for all types of pasta that contain chicken, veal, sausages and many other traditional Italian ingredients like polenta or gnocchi.
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