Cantele at Coppa, one of Boston’s sexiest

best italian restaurant boston

Above: for some, in-house charcuterie is a novelty. For others, like Chef Jamie Bissonette, it’s a necessity… a way of life… (image via the Coppa Facebook).

Boston-based Chef Jamie Bissonette “is not afraid to challenge diners’ palates with the daring nose-to-tail cooking (including calf’s-brain ravioli and blood-sausage pepperoni on pizza) at his intimate enoteca,” Coppa in Boston, wrote the editors of Food & Wine when their readers awarded him with the “Best New Chef” award in 2011.

Jamie and his partner Ken Oringer just got a rave review from New York Times restaurant critic Pete Wells for their newest outpost in Manhattan.

And Coppa in Boston continues to stand apart as a charcuterie salumeria pioneer.

We are proud to report that Coppa is currently serving Cantele Negroamaro Rosé by the glass.

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