Although you can choose to sample each sliced meat separately, it just makes more sense to get the "Trio" which is a combination of any three meats you choose. Served tissue-paper thin, the Mortadella di Bologna, Coppa and the Prosciutto di Parma are my favorite.
Although the soup at Zuppa changes, I have never been disappointed with the options. The are hearty, have thick chunks of bacon and are all served with grilled bread. Perfect for sharing.
The Funghi Pizze (pizza) is my favorite. With fluffly wood fire crust, this pizza is covered with cheese and wild mushrooms. Doesn't get much better than that.
Ragu di Campagna
The Ragu di Campgna is perhaps the best dish on the menu. Rigatoni, pork ragu, broccoli rabe and cacciocavallo cheese are all blended together to create this hearty entree. Don't let the sauce go to waste, ask for some bread and dip away!
Lack of strong beverages
Although they do have a full bar, the options and diversity are not really up to par. With the absence of good strong cocktails I am left to focus on their expansive Italian wine list and the flavors of the food. Pinot Nero, Sandlahner Riserva, Santa Maddelena, 2001 and pretty much any of the Friuli options are my favorites.
564 Fourth Street
San Francisco, CA 94107
Danika is an experienced marketer and luxury travel writer who left an awesome life in San Francisco, to travel around the world with her husband Chris. Together they make up the blog, No Destinations where their photos and words are meant to inspire others to get out and see the world. Their images have appeared in the likes of Travel & Leisure, Expedia and Food & Wine to name a few. When they a...(Read More)