This bacaro par excellence -- cramped but warm and cozy under hanging antique copper pots -- has been catering to the workers of the Rialto market since the 15th century. In addition to young, local whites and reds, the well-stocked cellar offers about 600 more-refined labels, many available by the glass. Between sips you can munch on crunchy grissini draped with prosciutto or a few well-stuffed, tiny tramezzini, appropriately called francobolli (postage stamps). Don't leave without tasting the delicious baccalà mantecato.
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