Filming Season 2 – Ferron Rice Mill & Final Dinner

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Lunch 8/2
in Isola della Scala, Restaurant Pila Veccia with Gabrielle Ferron

Gabrielle Ferron is arguably the best risotto chef in Italy. He produces his own rice, and his menu at the restaurant is based on what he can pick from the garden or catch from the land!!!

Ferron Rice MillWe drank:
Masi Bianco 2012,
Masi Amarone Classico Riserva Costasera 2007,

We ate:
Breteline di Riso Pasta con pacchini, fiore di zucchini, and smoked grated ricotta salata,
Vialone nano risotto con basilica, e monte Veronese cheese,
Assorted cheeses,
Rice flour based sweets baci di dama, sbrisalona, rosa del dessert.

Gabrielle Ferron is arguably the best risotto chef in Italy. He produces his own rice, and his menu at the restaurant is based on what he can pick from the garden or catch from the land!!!

Final Dinner for Filming Season 2! Saturday 8/4/13
Testaurant Locanda Colla in San Bonafacio just outside of Soave. A fitting close to filming season 2 in Friuli and the Veneto, with a tribute to the late great Guiseppe Quintarelli!!!!

Lessini Durello Brut Cantine di Monteforte
Vietti Roero Arneis 2012
Guiseppe Quintarelli Primofiore 2008
Guiseppe Quintarelli Valpolicella Classico 2003
Guiseppe Quintarelli Amarone Classico 2000

Amuse- eggplant, tomato, almonds, pane carasau
Mixed seafood crudo gambero rosso, orate, cape santé, oysters, tonno, coda di rospa
Paccheri clams, mussels and tomato
Seared tuna with riced potatoes
Tagliata with sautéed catalogna and roasted potates
Branzino en sale
Aragosta, e gamberi scampi
Rombo with tomatoes, olives roasted potato slices

Ricotta Chantilly with chocolate
Lemon and berry sorbetto

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