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 for generations. 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. You can make a light lunch out of the cicheti (snacks) here, but you'll have to do it standing at the bar; there are no tables.