Cantina Do Mori

Cantina Do Mori Review

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 before Columbus discovered America. 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 (breadsticks) draped with prosciutto or a few well-stuffed, tiny tramezzini, appropriately called francobolli (postage stamps). Don't leave without tasting the delicious baccalà mantecato. Come here a second time and you'll be received like an old friend.