San Francisco: Ciopinno
The pronunciation of this steamy San Fran original is up for debate (some say chuh-pee-noh, others the more Italian chawp-pee-naw) but one thing is unanimous: Cioppino is delish - and a must-try dish.
Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect, Cioppinowas made famous in the 1850’s by Genoese immigrant and restaurateur Giuseppe Bazzuro. The dish was originally a puree of cooked vegetables and leftover fish scraps (not so must-visit) but over the years, Bay area chefs transformed it into a luxurious stew using local delicacies, like the cold-water San Fran bay Dungeness crabs, and other catches of the day.
Now that is fresh!