CRAB SEASON IN HERE!
TIME TO ENJOY THE
TASTE AND TRADITION
OF GREAT DUNGENOUS CRAB
AND THE ONLY TRUE SAN FRANCISCO
CIOPPINO. "THE ORIGINAL" - 32 oz.
This thick Italian-style sauce, which starts with coarse-ground tomatoes and finishes with garlic, wine vinegar, basil, and select spices, was created as both a pasta and a cioppino sauce. Cioppino, a thick fish stew, originated among Italian fishermen in the old days on San Francisco s Fisherman's Wharf. Cioppino has spread in popularity ever since.
Labeling shows Fisherman's Wharf and includes a cioppino recipe. This sauce is a must for all seafood counters during crab season (September - February).
CAL SEASONING CIOPPINO: A SAN FRANCISCO TRADITION SINCE 1947
Made for crab!
To make cioppino, add 1 bottle of our Cioppino Sauce and 3-4 lbs. of seafood, including crab, shelled shrimp, unshelled clams and mussles, and assorted whitefish. As a pasta sauce, just heat and pour over pasta.
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