You know the kind of place that makes you feel like you’re the guest of honor at dinner and they’ve made your favorite meal? That’s Ferraro’s. And this is where the Italians eat in Las Vegas.
A Sin City staple since 1985, the Ferraro family sticks to three principles: Mangia (Eat), Bevi (Drink) and Divertiti (Have fun). A motto that has served them well over the years, and one we can certainly get behind. So, when Chef Francesco invited us into the kitchen to see how he prepares the pici al cinghiale (wild boar ragu) from his new spring menu, we practically broke our necks to see firsthand what keeps them on top of the food chain.
It takes about a day and a half to prepare the dish. Sourced directly from the rolling hillsides of Tuscany, the wild boar marinates in a medley of herbs and veggies until it reaches the peak of perfection 24 hours later. Then it simmers all day long until it’s tender and fragrant, just in time for the dinner rush.
The Ferraro’s team makes roughly 50 pounds of pasta by hand each day, some of which is the plump spaghetti-like noodle called, “pici.” Originating from Siena, it’s hand-rolled and stretched into stringy shoelaces of dough, encouraging maximum slurpability.
The Ferraro’s kitchen, thick with steam and the spiced aroma of braised meat, is a hotbed of culinary activity. But don’t take our word for it, check out the video to see what we mean. Brace yourself, carnivorous friends, this is about to get delicious.