This summer and fall, Ferraro’s invites guests to enjoy traditional dishes from the Toscana, Campania and Calabria regions of Italy with its three brand-new regional menus. Available for a limited time, the Toscana menu will be served from July 1 to 30, Campania from August 1 to 31 and Calabria from September 1 to 30. Each menu features three courses and is available for $64.95 per person.

“The Toscana, Campania and Calabria regions of Italy offer some of the most incredible culinary traditions in the world,” says Gino Ferraro, owner, Ferraro’s. “We look forward to preparing these traditional menus with the freshest seasonal ingredients for our guests.”

The Toscana menu includes:

First Course – Antipasti (choose one):

• Panzanella – Tomatoes, red onion, cucumber, croutons, basil, oil, red wine vinegar
• Crostini di Fegatini – Chicken liver pate on toast
• Salsiccia con Fagioli – Homemade spicy sausage, cannellini beans, tomato, sage
• Pappa Pomodoro – Tuscan tomato and bread soup

Main Course (choose one):

• Bistecca Fiorentina – Prime grilled T-bone steak (available for an additional $12)
• Tagliatelle al Tartufo Nero – Homemade Tagliatelle, butter, sage, black truffles
• Ragù di Cinghiale con Polenta – Wild boar ragù, Pecorino polenta
• Pappardelle con Ragù di Coniglio – Homemade Pappardelle, Hermi Farms rabbit ragù

Dessert:

• Biscotti e Vin Santo – Homemade cookies, sweet wine

The Campania menu includes:

First Course – Antipasti (choose one):

• Mozzarella Caprese di Bufala – Imported Bufala mozzarella, tomatoes, basil, balsamic reduction, extra virgin olive oil, pine nuts
• Polpette e Ricotta – Homemade meatballs, tomato sauce, whipped ricotta
• Fritto Misto – Fried squid, fennel, shrimp, mustard sauce
• Cozze in Brodetto – Mussels in tomato broth

Main Course (choose one):

• Risotto alla Pescatore – Aquarello risotto, shrimp, squid, lobster, scallops, tomato
• Spaghetti Vongole – Homemade spaghetti, little neck clams, white wine, parsley
• Merluzzo Aqua Pazza – Black cod, black olives, capers, red onion, tomato broth
• Gnocchi alla Sorrentino – Baked homemade potato dumplings, fresh tomato sauce, mozzarella
• Vitello alla Pizzaiola – Veal scaloppine, onion, bell pepper, oregano, red wine, tomato

Dessert:

• Sfogliatella – Flaky pastry filled with citrus cream

The Calabria menu includes:

First Course – Antipasti (choose one):

• Panino di Nduja – Mozzarella di bufala, caciocavallo grigliato
• Polipo – Grilled, marinated Spanish octopus, capers, olives, potatoes, garlic, parsley
• Porcini Trifolati – Lightly floured, flash fried porcini mushrooms
• Affettati e Formaggi – Salami, sopressata, caciocavallo, Pecorino

Main Course (choose one):

• Bucatini alla Silana – Tomato, Calabrese sausage, guanciale, porcini, Caciocavallo, Pecorino
• Spaghetti con Alici e Mollica – Homemade spaghetti, garlic, anchovies, toasted bread crumbs
• Parmigiana di Melanzane – Layered eggplant, mozzarella, tomato sauce
• Rigatoni Spilinga – Homemade rigatoni, Nduja, Calabrese sausage, Caciocavallo
• Risotto agli Asparagi – Aquarello risotto, asparagus, stracciatella, lemon zest
• Trippa Satriano – Slow braised honeycomb beef stomach lining, spicy tomato sauce

 Dessert:

• Gelato alla Liquirizia – Fiore di latte gelato, licorice liquor