Ferrari Perlé Nero Riserva and Carbonara with Bucatini pasta
Carbonara sauce evokes the Lazio Region, in particular the area of the Ciociaria. It is no accident that it shares the use of pecorino and pepper with another classic of this area, “cacio e pepe” (cheese and pepper); indeed, it seems to be a variant of the latter, referred to as “cacio e ovo” (cheese and egg).
THROUGHOUT THE MEAL
created by Ferrari Executive Chef Alfio Ghezzi
Trentodoc wines go wonderfully with the classic, traditional Italian dishes as interpreted by Alfio Ghezzi, Ferrari Executive Chef.
Alfio Ghezzi nurtured his talents in some of the temples of Italian hospitality, sush as the Grand Hotel Villa d’Este and the Grand Hotel Villa Serbelloni. Of fundamental importance was his experience working alongside Gualtiero Marchesi in Rome and Cannes and his association with Andrea Berton at the Trussardi alla Scala restaurant in Milan.
In 2010 the Lunelli family persuaded him to return to Trentino and run the Locanda Margon, where he immediately obtained a Michelin Star.