Issue link: https://digital.copcomm.com/i/648009
w i n t e r / s p r i n g 2 0 1 6 | 6 9 Chef GIANCARLO FERRARA GIANCARLO FERRARA was born in Salerno, Italy, the Amalfi Coasts' larg- est city. The youngest of seven children, he was often in the kitchen alongside his mother. He attended culinary school at Centro Professionale Alberghiero in Salerno, where he finished first in his class, before furthering his education in master courses at Scuola Arte Culinaria Etoile. His extensive career began with apprenticeships at some of the finest resorts and restaurants in Italy, and took him beyond Italy as well. He spent a year at the Michelin two-star Patrick Guil- baud in Dublin, perfecting the nuances of French cuisine with accents of his original style. In 2001, he moved to the United States to work at Primadonna, in Florida. By late 2002 he was off to Houston, where he joined Arcodoro as Executive Chef. He quickly became a favorite and a fix- ture in the Houston culinary scene. Ferr- ara represented Arcodoro at the presti- gious James Beard House in 2003 and is actively involved in charity organizations such as Recipe for Success, Ronald Mc- Donald House, March of Dimes and the Houston Food Bank. After eleven years at Arcodoro, Ferrara left to open his own restaurant. That became Amalfi Ristorante Italiano & Bar in Houston, Texas. Houston Modern Luxury Magazine named it the Best New Restaurant of 2015. 2 IN THE KITCHEN: "While dining with us, I want everyone to feel as if they are in Amalfi," says Ferrara. "My cuisine is inspired by the entire region of Campania with a focus on ingredients common around the Amalfi Coast—citrus, sea- food, cheeses, herbs, tomatoes, olive oil, and also elements of culture, history and hospital- ity. e menu is designed and inspired by the Tyrrhenian Sea where beautiful fish like branzino, orata, mazzancolle, scampi, octopus and cuttlefish are caught and shipped to our restaurant daily. e wine list is 100 percent Italian from north to south, with a special attention paid to the Campania region. " THE PAIRING: "e three Banfi labels I chose for our wine list are: Castello Banfi 2007 Poggio all'Oro Brunello di Montalcino Riserva, Castello Banfi 2009 Poggio alle Mura Brunello di Montalcino, and Castello Banfi Excelsus—reflecting years of experience of winemaking on the Banfi estate," says Ferrara. "When I drink the Poggio all'Oro 2007, my mind immediately reverts to the Tuscan coun- tryside. Flavors of rich, ripe plum and cherry, and a hint of tart oak—this is a wine that has the power to warm you up but leave you long- ing for a perfect food to match it." "e idea of this dish is to incorporate all the elements you can find in the Banfi estate. For me, nothing pairs better with it than a typi- cal Tuscan pasta made with polenta, eggs and durum flour called 'Maltagliati di Polenta.' e combination of the braised boar with juniper makes for a delicious juice that is soaked up by the Maltagliati. e oaky finish of the wine per- fectly complements the fresh spicy taste of the juniper and the so fragrant taste of plum. It all combines immensely well with the tender, sweet, gamy meat and the hearty taste of por- cini mushrooms in the dish. You'll find this on Amalfi's winter menu." Chef Giancarlo Ferrara, owner of Amalfi Ristorante Italiano & Bar, Houston. FELIX SANCHEZ Maltagliati di polenta al cinghiale e ginepro con funghi porcini paired with the Castello Banfi 2007 Poggio all'Oro Brunello di Montalcino Riserva. FELIX SANCHEZ FELIX SANCHEZ