The first set of meal, served per dish, as Chef Francesco’s mother would do it, is composed of grains and pasta specialty. Seafood fregula on tomato water is the first to come out. It was explained by Chef Francesco that fregula may look like a risotto, but is actually a filling pasta from the province of Sardinia. The guests’ curiosity was piqued and satisfied with its light tomato seafood flavor. Next on the table was Maccheroncini with lamb ragout and aged ricotta, followed by the well-received asparagus cream risotto with pancetta. This first course set was perfectly paired with the light and flexible Three Wishes Chardonnay, and Three Wishes Merlot from California.
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