A delicious trip through the Southern region of Italy

Cravings

Ferraro’s launches into it’s fourth decade of creating smiles through pleasing palates

Story by Bob Gourley

Photography provided by Ferraro’s Restaurant and Wine Bar

Changing times have altered the restaurant business. Fine dining establishments are becoming more scarce as some diners prefer the “grab and go” approach. One bastion of eloquent dining in a casual atmosphere is Ferraro’s Restaurant and Wine Bar. Celebrating their 31^st anniversary this fall, owners Gino and Rosalba Ferraro continue to greet locals and visitors with a smile and a promise of an outstanding meal to come.

The focus is on family recipes from the Southern region of Italy. Everything is made in-house, including pastas, sausages, breads, and desserts. Even though they have been pleasing diners for over three decades, the evolution process continues. Starting this fall they will be sourcing meats from Spain and New Zealand. Beef and pork will be imported according to European standards designed for health-conscious diners. No antibiotics or hormones will be used and rich flavors are promised.

Chef Francisco’s dinner fare is highlighted with Antipasti favorites like Carpaccio Di Manzo: thinly sliced prime sirloin, arugula salad, shaved Parmigiano, and truffle oil. Burrata D’Andria is a table favorite with apulia burrata cheese, spicy roasted mushrooms, and artichoke salad with watercress.

Salads are led by a classic Caesar. Another offering features spinach, arugula, mixed berries, roasted walnuts, pecorino cheese, and mission fig dressing. Insalata Mimmo is a creative collection of heirloom tomatoes, avocado, red onion, fresh mozzarella, extra virgin olive oil, and balsamic vinegar.

Pastas are made in-house with whole wheat or gluten-free on request. Tortellini Alla Panna features tender veal tortellini, pancetta, peas, and parmigiano cheese reduction. Ravioli are filled with spinach, mascarpone, ricotta, mortadella, and a light tomato sauce. Of course, you can get a pizza. How about Bianca with mozzarella cheese, arugula, prosciutto San Daniele, shaved parmigiano, and truffle oil?

Main course selections include Vitello Piccata, veal scaloppini with lemon, butter, white wine, and capers delivered with broccoli rabe. Organic Scottish salmon is prepared with bagna cauda crèma and herb emulsion. Making a comeback this winter is Osso Buco and Brasato with braised beef in wine reduction sauce. Chicken lovers will want to feast on Pollo Al Forno with boneless half chicken, hen of the wood mushrooms, tiny sweet peppers, and almond gremolada.

Desserts are also homegrown and prepared by Rosalba. The first valley restaurant to serve Tiramisu was Ferraro’s and it is still delighting guests today. Made the traditional way with lady fingers, Mascarpone cheese, and espresso, this one will finish off your meal well. But there are other treasures to ponder, such as Blanco Manglare, which is almond panna cotta made with mixed berry salad. Pastiera Napoletana features warm Italian cheese and rice cake, orange marmalade, crème anglaise, ricotta, and candid fruit ice cream. Diners will be screaming “Let ‘em eat cake!” after they take a bite or two of rosemary infused extra virgin olive oil cake with blueberry compote and mascarpone cream sauce, better known as Torta All’oilo. Gelatos and sorbets are also available.

The lunch menu is filled with Ferraro favorites but sandwiches will also make the middle of the day go better. The San Daniele comes with prosciutto, fresh mozzarella, fresh basil, tomato, and extra virgin olive oil. A homemade meatball Panini will also please any hungry diner. Customer service is also another hallmark of Ferraro’s. It seems as though wait staff is everywhere taking care of any and all needs.

Happy Hour is a joyful time every afternoon from 4 p.m. to 7 p.m. as a small plates menu is available for those enjoying purchased beverages. Offerings like house-made meatballs, calamari fritti, and even gnocchi are delivered at reasonable prices. Late night fare is also part of the fun as food is available until 2 a.m.

The extensive wine list is made up of vintages from Italy, Spain, and California and some exciting changes are taking place soon when a dozen certified organic wines from various regions will be added to the mix.

As their 31^st anniversary approaches, two weekends in November (November 5 and 6 as well as 12 and 13) will be set-aside for the occasion. They will be offering a complete four-course dinner with a variety of choices for just $31.31. Make your reservations early as this promises to be a popular event.

After 31 years, Ferraro’s continues to set the standard for gourmet Italian food in the valley.

Ferraro’s Restaurant and Wine Bar

4480 Paradise Rd., Las Vegas

702-364-5300

www.ferraroslasvegas.com