After a seasonal hiatus, Ferraro’s Italian Restaurant & Wine Bar’s “Taste & Learn” wine event returns on Saturday, May 16, 4 to 6 p.m. The popular food-and-wine-pairing occasion will spotlight wines from Sicily. Italian wine specialist Carmelo Messina will be the guest presenter at this Taste & Learn.
Guests will enjoy five wines accompanied by small bites prepared by Ferraro’s Executive Chef Mimmo Ferraro. The presentation includes:
- Donnafugata Lighea with white fish ravioli, fennel and pine nuts
- Planeta Cerasuolo di Vittoria with arancini (rice and cheese fritters), ragu di cinghiale (wild boar sauce)
- Marabino Archimede with grilled ahi tuna and roasted red pepper puree
- Benanti Rosso di Verzella with roasted quail, red wine, black truffle reduction
- Donnafugata Ben Rye Passito
“The wines of Sicilia are really coming up in quality, especially the distinctive wines of Mt. Etna,” explains Gino Ferraro, owner, Ferraro’s. “One of the wines we will feature is Nerello Mascalese indigenous to Sicilia and, to a lesser extent, Sardegna. I’m a fan of Nerello Mascalese—when I drink it, it reminds me of a traditionallly made Nebbiolo Barolo or Barbaresco or a great red burgundy.”
Under the direction of Gino Ferraro, Ferraro’s wine collection today rivals that found anywhere in the world. The wine list features 18 wines by the glass, several half-bottle and large-format selections, as well as an additional tasting list including more than one dozen rare labels available in one, three and five-ounce pours. Ferraro’s wine selection places special emphasis on presenting a broad and deep range of Italian wines such as Barolo from Bartolo Mascarello, Bruno Giacosa and Giacomo Conterno; Barbaresco from Marchese dei Gresy and Produttori del Barbaresco; Brunello from Biondi Santi; Amarone from Bertani and Montepulciano d’Abruzzo from Emidio Pepe. Ferraro’s has been recognized with Wine Spectator’s “Best of Award of Excellence” and the Wine Enthusiast award.
Chef Mimmo brings a sincere appreciation for the beauty and simplicity of authentic Italian cuisine and the evocative potential of the freshest herbs and ingredients. Under Mimmo, Ferraro’s menu continues to offer the time-honored, traditional dishes so beloved by his family and the restaurant’s patrons. His influence on the menu may be seen in the addition of new dishes, such as Pappardelle Mimmo (long, wide pasta with scallops, lobster, asparagus, butter, sage and truffle oil). Mimmo is happy to accommodate special dietary requests and can create vegetarian, vegan and gluten-free dishes for diners requesting them. He also introduced the “Chef Mimmo Experience,” which is offered to parties interested in having him prepare a five-course menu of his specially chosen dishes. For this option, he personally appears tableside to discuss the guests’ preferences, which are then reflected in each course. Says Mimmo, “I’m happiest when our guests decide to have faith and indulge—and just let us take care of them.”
Space for this intimate event is limited and tickets (tax and tip included) are $50 per person. To make reservations, call (702) 364-5300.