Executive chef and owner Riccardo Bosio started Sotto Sopra more than 20 years ago in Baltimore’s historic and arts district, Mount Vernon. Since that first day he opened the doors for his diners, Chef Bosio has been turning out dishes that deliver a taste of his home country. Born in Bergamo, Italy, he definitely sees the similarities between cioppino and the seafood stews served in his native land. His recipe features lobster, clams, mussels, shrimp, calamari, salmon and striped bass when in season.
Special Dishes: Cioppino
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