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The Secchi family history begins on the briny and is enriched with detail that reads as intricately as a treasure map. Francesco Secchi is from the Italian island of Sardinia and his wife Jane is from Great Britain.
At a young age Francesco decided to take a job with the Royal Caribbean Cruise Lines in the ship's restaurant. His goal was to see the world and cultivate various dishes from the ship's port cities. His plans changed when he met his soon to be wife Jane, who was an on-board beautician. The two were married soon after and worked on the Royal Caribbean Cruise Lines for the next 8 years. When Francesco and Jane made the decision to make a life on dry land they chose Dallas, TX, because once while vacationing in Dallas they were both struck by the city’s charm, affability and the climate reminded Francesco of Sardinia.
Francesco and Jane opened the first Ferrari’s Italian Villa, on October 26, 1983 and introduced the Dallas/Fort Worth area to authentic Italian cuisine comprised of recipes that have been in Secchi family for 100 years. Much has changed from the inaugural date, three sons were born: Stefano, Gavin and Gianna, 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 Ferrari’s featured chef. One prevailing theme has transcended the march of time and that is, the attitude that greeted the first customer, two decades earlier, remains unchanged from greeting that took place yesterday.
The food prepared is representative of everything the Secchi’s hold sacred: family, tradition and pride. And the attendant service is brought forth from a collective utensil, which continues to underscore quality and excellence. They have watched the dining population of Dallas/Fort Worth burgeon and enjoy such classic dishes as Gnocchi Della Mama, Lasagna Al Forno and Caprpaccio Ferrari’s and discover Ravioli Stefano.
The Secchi family recognizes that they have carved out an Italian culinary alcove in a city that exists in a cosmopolitan arena but embraces an establishment that is on a first named basis with all who grace it.
--http://www.ferrarisrestaurant.com
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ADDISON – Seppia tagliatelle with bottarga and fried parsley or house-cured anchovies with celery leaves and Parmigiano- Reggiano? Hand-cut spaghetti alla chitarra with sea urchin or ricotta gnudi with toasted walnuts and Brussels sprout petals? (Full review)
Bread service at the beginning of any Italian restaurant meal is standard, but the crackery, hot-from-the-oven focaccia served at Ferrari's two locations (Grapevine and Addison) transcends custom or gimmickry: It is powerfully satisfying. (Full review)