Thursday, October 23, 2008

Ferrari’s restaurant celebrates 25th anniversary with free pizza at Grapevine location on Oct. 25

By Pegasus News wire

GRAPEVINE — On October 25, Francesco and Jane Secchi will raise a glass upward to celebrate their family owned and operated restaurant, Ferrari's Italian Villa, reaching its 25-year mark of business. In honor of this event, the Secchis are hosting a celebration befitting of such an occasion that will feature complimentary gourmet pizza (one per table), $5.00 specialty martinis, and live music.

The festivities are from 4-8 p.m. at Ferrari's Grapevine and will coincide with the debut of Flight's Piazza - a casual dining area that is situated by the wine and martini bar. A new menu will be introduced and include focaccia-crusted gourmet pizzas; signature soups (Portobello & Tomato); ciabatta-filled chicken/meatball sandwiches; sliders off the grill; antipasto with shrimp; fried calamari & carpaccio; and a risotto du jour. The dining space will open up to an outdoor patio section that is landscaped within an immense herb garden, cascading grape trees, and a Bocce Court; the al fresco visual is Francesco's realized dream of bringing a piece Italy to Grapevine.

"We wanted to commemorate the 25-year mark with an event that we could celebrate with the customers that have patronized Ferrari's for a quarter of a century," said Jane Secchi, owner of Ferrari's Italian Villa. "Francesco and I are also thrilled that we are able to present Flight's new casual dining area on the same night, which will be open for lunch & dinner and is ideal for a quick Italian meal at an affordable price."

Francesco and Jane remember the second they opened the restaurant's doors on October 26, 1983 and introduced the Dallas/Fort Worth area to authentic Italian cuisine comprised of recipes dating back 100 years. Much has changed from the inaugural date, three sons were born: Stefano, Gavin, and Gianni, all of whom have great involvement within the business; indeed, the eldest, Stefano, a 2001 graduate of New York's Culinary Institute of America, is a featured chef. One prevailing theme has transcended the march of time and that is, the attitude that greeted the first customer, 25 years earlier, remains unchanged from greeting that took place yesterday.

Source: Ferrari's

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