Trattoria San Ferdinando is one of our favorite places to eat when we are in Napoli. The owners, Aldo and Marco Bruno, are always there to welcome you. In fact, on a recent visit to the city we went there twice, something we rarely do.
On both occasions Marco suggested we drink the wines of Michele Alois. This is a family run winery which we have visited and we know Massimo Alois very well. In fact Marco informed Massimo that we were there and he surprised us with a phone call on our second visit.
While we pondered the menu, Marco sent us out a delicious salad to enjoy with our wine. It consisted of cubes of provolone local cheese, prosciutto, arugula and cherry tomatoes in a light dressing.
Pallagrello Bianco “Caiati” 2019 100% Pallagrello Bianco from a 2.13-hectare vineyard at 280 meters, soil is volcanic with minerals. The training system is guyot, there are 4,800 plants per hectare and the harvest is in the middle of September. Fermentation takes place on the lees for 30 days. Malolactic fermentation is in stainless steel at a controlled temperature. The wine remains in the bottle for 4 months before release. The wine has hints of almonds, citrus fruit, melon and grapefruit with a long finish and pleasing aftertaste.
Here are some of the dishes we enjoyed on our two visits to Trattoria San Ferdinando.
Grilled anchovies lightly coated with breadcrumbs and served with tender arugula leaves
Fried calamari and shrimp — While this may seem like a familiar Italian specialty, it stood out for both the quality of the very fresh seafood and the skill of the frying. And did I mention the presentation? That’s fried spaghetti in the background.
On our second visit, we ordered the fried fish and seafood combination. It, too, was excellent with some small local fishes added to the mix.
A plate of assorted vegetables enhanced our meal. There was roasted peppers and fried peppers, escarole with capers and olives, artichoke hearts, broccoli rabe and eggplant parmesan.
Terra del Volturno Pallagrello Bianco IGT “Marrone” 2018 made from 100% Pallagrello Bianco from the 15 year old Morrone della Monica in Pontelatone 2.13 hectare vineyard at 350 meters. The exposure is east/west and the soil is limestone. There are 5,200 plants per hectare and the training system is guyot. Harvest takes place in early September. Two-thirds of the wine is vinified in stainless steel at a controlled temperature for one month and one-third of the wine is on the lees in neutral oak for nine months. The wine remains in the bottle for 12 moths before release. This is a full bodied intense wine with hints of citrus fruit, melon, a touch of chamomile and a note of apricot. This is the first time I have had this wine as it was introduced in 2018. It is a very impressive white wine.
Fried arancini (rice balls) and potato crocche’
Calamarata Pasta with sea food and a light tomato sauce
Grilled calamari
Asparagus and ceccinelli (tiny fish) risotto
For dessert — A tasting of cake layered with cream and homemade fruit jam.
Thanks to the Bruno Family for these two wonderful meals!
Trattoria San Ferdinando 117 Via Nardones, Napoli
Charles Scicolone on Wine 