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Local Event
Cost: $150
Ferraro’s Ristorante invites guests to experience its next Taste & Learn on Sunday, Feb. 23 at 5 p.m. with wines from Vallepicciola. Taste & Learn is Ferraro’s popular, monthly wine-tasting event that provides illuminating wine education along with a menu of imaginative, authentic Italian small plates created by Ferraro’s executive chef Mimmo Ferraro.
The February Taste & Learn event spotlights wines from Vallepicciola, a Tuscan winery renowned for combining modern winemaking techniques with a deep respect for traditional methods. In attendance for the event will be Alessandro Cellai, Vallepicciola’s winemaker and general manager since 2020, who will speak about his unrivaled winemaking process. With a passion for achieving globally recognized excellence, Cellai helped Vallepicciola’s Chianti Classico 2021 earn the 37th spot on Wine Spectator’s “Top 100 Wines of 2024.”
Taste & Learn attendees will begin the experience with the Vallepicciola Chardonnay, a fresh and savory white wine with notes of apricot and peach blossom. Second on the menu is the award-winning Chianti Classico, a pale ruby red offering hints of currents, plums and the subtlety of black pepper. Next is the Mordese Cabernet Franc, a full-bodied velvety red with notes of black berries and sweet spices. Lastly, guests will conclude the tasting with Migliore, an intense red offering aromas of black cherry, violet and vanilla.
“Vallepicciola’s dedication to blending tradition with innovation mirrors our philosophy at Ferraro’s, making this collaboration a perfect pairing,” said Mimmo Ferraro, executive chef, Ferraro’s. “Alessandro Cellai will guide us through Vallepicciola’s collection of extraordinary, award-winning wines, creating an experience that’s as enriching as it is delicious.”
The full menu of wine and food pairings follows:
ChardonnayBranzino con Porri BrasatoMediterranean sea bass, braised leeks, raisins, pine nuts
Chianti Classico (One of Wine Spectator’s “Top 100 Wines of 2024”)Ragù di Cinghiale, Polenta, TaleggioWild boar ragù, cornmeal, Taleggio cream
Mordese Cabernet FrancGnocchi Fritti, Gorgonzola, Arugula, NociPan-fried potato dumpling, gorgonzola cream, micro arugula, walnuts
MiglioreCostata di VitelloPorcini-rubbed veal ribeye, cannellini beans, escarole