Issue link: https://digital.copcomm.com/i/3815
gourmands, thanks to his freshly-penned Café Firenze Cookbook. The cookbook, which features dishes like Gamberoni in Camicia (pancetta-wrapped jumbo prawns) and Branzino con i Pomodorini e Verdure (striped sea bass with cherry tomatoes and vegetables), emphasizes the fl avors of Tus- cany through both impeccable Italian fare and innovative wine and cocktail pairings for each dish. "The best part about the book is that it covers it all—food, drink and wine," says Viviani, who has worked hard to imbue the book with his charismatic personality in addition to his signature cooking style. "It's also the only book in broken English you'll ever own," jokes Viviani, who came to the United States two years ago speaking very little English but is now quite profi cient, whether he likes to admit it or not. When selecting the wines to pair with his dishes, Viviani naturally turned to Italy, and specifi cally, a winery that has been a lifelong acquaintance, Santa Margherita. Throughout the book, Viviani has chosen wines from the historic winery and pairs each dish with the brand's Prosecco, Pinot Grigio or Chianti Classico. "Santa Mar- gherita wines have been longtime favorites of mine," explains Viviani of the partnership. "It just made sense because growing up, Chianti was in my backyard." The partnership didn't only make sense to Viviani; for Santa Margherita, one of the most popular brands in the Terlato Wines International portfolio, Viviani's cooking is a perfect match. "This has been such a natural collaboration for us," explains Bill Terlato, President and CEO of the company that fi rst introduced Americans to Pinot Grigio 30 years ago. "We're passionate amateur chefs in our family, and it was important for us to learn more about pairing wines and food— and we all love Fabio! He grew up with the brand, understands Italian cuisine and is a real professional. It's not just the sizzle with him; there's real substance to what he does and to his ability." Viviani's undeniable talent (In addition to being voted "Fan Favorite," Viviani was a serious contender throughout Top Chef), paired with his Italian authenticity, refl ect the equally talented and authentic Santa Margherita wines. First introduced to the United States by the Terlato family 30 years ago, Santa Margherita put Pinot Grigio on the map in this country. "When my father launched Santa Margherita in the U.S., Pinot Grigio was virtually unknown," explains Terlato. "He wanted to sell a brand, but he ended up launching a category, and Santa Margherita Pinot Grigio has been on top ever since." Terlato's not exaggerating; for the past 20 years, it has been the number one Italian wine sold in restaurants, and in the past 15 years, it has taken the title of top- selling import in restaurants. But for Viviani, there's more to love about Santa Margherita than just Pinot Grigio. "They are quality wines, coming from a quality family, and they remind me of my own family," explains Viviani. "The Santa Margherita Chianti, especially, reminds me of when I was a little boy, sitting on the porch with my grandfather, sipping a glass of Chianti." With an Italian connection that strong, Viviani and Santa Margherita are sure to continue to delight American palates well into the next 30 years. Chef Fabio Viviani became a house- hold name follow- ing a successful stint on Top Chef. He continues to dole out top-notch food at his Moor- park, CA restau- rant, Café Firenze. october 2009 / the tasting panel / 47