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  • Attended another of the wonderful Taste and Learn series at Ferraro's Restaurant yesterday. They highlighted the wines of Santa Margherita and Chef Francesco exhibited his remarkable food paring skills. The first course was fish, Chef prepared Salmerino Alphino--a wonderful Arctic char (a cross between salmon and trout, fresh cold water fish) in two methods. A sashimi style and a chopped with green apple bits. The dish was very fresh, light and very delicious. Wine pared was a clean, dry Pinot Grigio 2015, which was excellent. The next course was Insalata Di Granchio--a lemon and olive oil marinated lump crab salad, with a selection of delicate vegetables and flowers. This was pared with a crisp and refreshing Fattoria Sardi Rosato 2015. The pasta course Parppardelle al Cinghiali--was a very hearty homemade wide noodles with a fabulous wild boar and vegetable ragu with pecorino cheese. Very enjoyable and this was pared with Blue Label Chianti Classico DOCG 2012, almost a pinot style wine, this had the black cherries and spiciness but a great mildness to it. The last course was Cervo in Crosta--hazelnut encrusted venison loin--done to perfection and very tender--with porcini mushrooms and a hearty rainbow chard. This course was great and the wine pared was a hearty, complex Chianti Classico Riserva 2012. The food was excellent and the wines were very enjoyable, another great time of learning about the Italian wines and food. Thank you Ferrero's had a fabulous time. Look forward to the next Taste and Learn series in September.
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