Wednesday, October 4, 2023
Google search engine
HomeRestaurantsFerraro's Introduces Vibrant Seasonal Dishes, Cicchetti Menu to Celebrate Spring

Ferraro’s Introduces Vibrant Seasonal Dishes, Cicchetti Menu to Celebrate Spring

Ferraro’s Italian Restaurant & Wine Bar welcomes guests to celebrate spring with new seasonal dishes added to the menu. Notably, a brand-new section of the menu features eight “cicchetti”—Italian small plates inspired by snacks served traditionally in Venetian “barcari” or wine bars. Enjoy the longer days and warmer temperatures with one of the dishes specially prepared incorporating fresh seasonal flavors to accentuate the best ingredients of spring. 

“When the weather becomes warmer, small plates like our new, authentic cicchetti are appealing,” explained Gino Ferraro, owner, Ferraro’s. “Our Chef Francesco DiCaudo has created a tempting menu that we look forward to sharing with you. Perhaps pair them with a sparkling Lambrusco—this light, sparkling red wine is a popular accompaniment in Italy during warmer months and is especially amazing with our new gnocco fritto from the cicchetti menu.”

During this most temperate season of the year, guests also have the option to dine at Ferraro’s partially covered outdoor patio with ample seating. The plush seating and open-air environment creates an inviting ambience—perfect for enjoying dining al fresco. 

Ferraro’s new spring dishes for 2019 include:


  • Carciofo alla Giudia
    Deep-fried Roman-style artichoke, pecorino primo sale, garlic, parsley, hot pepper sauce
  • Melanzana
    Eggplant scapece, yellowfin tuna, tomato
  • Stracciatella
    Bufala milk stracciatella cheese, tomato, basil
  • Fiore di Zucca
    Baked zucchini blossom, bufala milk ricotta, seasonal Mediterranean relish
  • Tonno di Coniglio
    Rabbit prepared like tuna in oil, fennel, watercress salad
  • Acciughe al Verde
    Mediterranean anchovies, green sauce, ginger-orange, macadamia, almonds
  • Gambero Sultano
    Raw Mediterranean prawns, sheep’s milk ricotta, hazelnut, dark chocolate, cannolo shell
  • Gnocco Fritto
    Emilia-Romagna fried dough, crescenza cheese, Italian ham, arugula, Lambrusco onion jam

Lemon-basil Acquarello risotto, stracciatella cheese, garden vegetables


  • Taglierini
    32-yolk parsley taglierini, sea urchin-‘nduja sauce, sheep’s milk ricotta
  • Trenette
    Ligurian narrow, flat pasta, seasonal beans, potato, basil pesto

For reservations, please call (702) 364-5300 or visit


Leave a Reply

Most Popular