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The link was stale and didn't point to the right page, but it was nonetheless self-serving. Removed mention of the restaurant, which was gratuitous, and the superfluous source. Richigi (talk) 00:54, 15 August 2013 (UTC)Reply
I'm not 100% convinced that the information is encyclopedic, but it is relevant. The fact that it's a self-promoting commercial source is exactly the point, that a restaurant named Cioppino's located where the dish was invented is participating in the myth-making around the origin of the name. There's probably a third-party source for this somewhere, as the restaurant is fairly large and well-known as a tourist spot. - Wikidemon (talk) 16:46, 15 August 2013 (UTC)Reply
Sorry, I'm looking but so far can't find any RS that says this restaurant is in any way special or important to the history of the soup, past or present. I found just one that might possibly be referring to it obliquely, but doesn't mention it by name; and, oh yeah, Brian Boitano's cookbook (what?) says he likes the place. I would actually favor taking out the apocryphal etymology altogether... Richigi (talk) 19:05, 15 August 2013 (UTC)Reply
Indeed, little or no sourcing, so verifiability and weight just aren't supported for this place. I'm neutral as to the silly story too, there are many fanciful stories about the origin of almost any food dish. - Wikidemon (talk) 22:20, 15 August 2013 (UTC)Reply
The second paragraph of the description is unnecessary fluff piece
Latest comment: 5 years ago1 comment1 person in discussion
"the bread is as a starch, similar to a pasta. It is freely dipped into the ample quantity of sauce. The bread then absorbs, holds, and modulates the flavorful yet slender (watery) sauce; that is to be freely "sopped up" by the heavy, full bodied breads. The bread's consumption, after dipping into the sauce, prolongs the flavors on the palate when eating the dish."
It's like someone is trying to get a job at Bon Appetit magazine, not contributing to an encyclopedia.
