Venetians from this working-class neighborhood frequent this friendly bacaro, not just for a glass of very drinkable wine, but also because of its excellent selection of traditional Venetian cicchetti for lunch. There's not only a large selection of sandwiches and panini, but also luscious tidbits like grilled vegetables, breaded and fried sardines and shrimp, and a superb version of baccalà mantecato. For the more adventurous, there are Venetian working-class
specialties such as musetto (a sausage made from pigs' snouts served warm with polenta) and nervetti (veal tendons with lemon and parsley). These dishes are worth trying at least once when in Venice, and Do Colonne offers the best musetto in town.