Cantina Do Mori
Cantina Do Mori Review
This is the original bacaro—in business continually since 1462. Cramped but warm and cozy under hanging antique copper pots, it has been catering to the workers of the Rialto Market for generations. In addition to young, local whites and reds, the well-stocked cellar offers more-refined labels, many available by the glass. Between sips you can choose to munch the myriad cicchetti crostini on offer, or a few well-stuffed, tiny tramezzini, appropriately called francobolli (postage stamps). Don't leave without tasting the delicious baccalà mantecato, with or without garlic and parsley. If you choose to create a light lunch, snag one of the stools at the bar that lines the wall across from the banco.