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Excerpts from: Interview with a Local Wine
Pioneer
by Jimi Davidson |
| Alessio Franceschetti is an icon in the Dallas wine
community. Since arriving in town in the late 1970s, he has
played an instrumental role in bringing the fine Italian wines
of his homeland into the market. His namesake restaurant, which
opened in 1983, was a seminal figure on the Dallas restaurant
landscape for over 15 years. Its progressive and pioneering
wine program helped usher in a new era of acceptance for high-end
Italian wines locally. |
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In 1977, Franceschetti came to America. Following a stint
as sommelier at the French Room in the Omni Hotel in Atlanta,
he made his way to Dallas where he managed several restaurants
before opening Alessio's il Ristorante.
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Following are some of Alessio's thoughts
on the wine scene in Dallas. |
| Q. Do you consider yourself to be something of a trendsetter
when it comes to establishing Italian wine in Dallas? |
| A. Well, I don't know. I worked with a friend of mine in developing
the Eccolo wind list. In 1983 when I opened my restaurant, Alessio's
il Ristorante, I was very much involved with new wines from
Italy. I brought a lot of new ideas into the market about wines.
Just because at one point when I first came to Dallas in 1977,
all people knew was Valpolicella, Chianti, you know. That fall,
with the opening of my restaurant, we developed something a
little more upscale...we brought in wines from all over Italy. |
| Q. How much more knowledgeable is the customer now than
in 1983 when you opened your restaurant? |
| A. Much more knowledgeable, very well educated in wine. Fine
stores like Monticello Liquors where you can find a great selection
of wines, or Siegels, or Marty's...you know, they're being exposed
to a great selection, an extensive selection of Italian wines. |
| Q. What do you drink personally, when it's just for
you? |
| A. I come from a little part of Italy from around Milano,
and since I was a child, I've been exposed to a lot of the 89
grapes, Barbera, Barbaresco, Barolos. And if I have a meal,
not too extravagant, I'll give myself a Barbera. Because a Barbera
not only has a little fruitiness but it's got a nice taste.
It's very palatable, very enjoyable. |
| Q. What do you think of the American influence on Italian
wine, like when California winemakers set up projects in Italy? |
 A.
I think that people have come to realize that by adding the
wines and talent of the California winemaker with the wines
from Italy you can come together and have a great wine. Like
the Mondavi and Frescobaldi project, I think that is an excellent
example of what the winemakers can do. |
| Q. You actually have a pretty extensive background working
with French wines. What kind of French wines are you most into? |
| A. Well, I'm partial to the Rhone wines. I like a lot of the
Rhone wines; I always enjoy them. I think the French make great,
great wines. |
| Q. Do you feel that a big part of what you do is educating
people who may not be so familiar with Italian wines? |
| A. Definitely. When the customer wants to know my idea and
opinion about which wine they should drink...they have a tendency
to enjoy the descriptions of the wine. When you lead them to
a certain wine rather than another, you help them develop a
relationship with the wine and make the people understand it
in a way that they appreciate the complexity of the wines. |
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| More about Alessio |
| Alessio's experience is wide ranging dating back to his roots
in Italy where he first honed his skills in Italian cuisine.
His career has been a wonderful learning curve for his current
venture, Alessio's Catering. |
| Following his first apprenticeship at the Hotel School Lesa
in Lago Maggiore, Italy he served as waiter in distinguished
restaurants like the Comi' de Rang in Heidelberg, Germany, the
Comi' de Rang, Palace Hotel in Gstaad, Switzerland, and the
Onex Golf Club in Geneva, Switzerland. |
| Later, in the 1970's, Alessio worked on several cruise ships
as a steward, a career move that definitely taught him how to
please his customers. He's even worked as a waiter and wine
steward at the luxurious Newport Room of the Princess Hotel
in South Hampton, Bermuda. |
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Following his arrival in the United States in 1977, and in
addition to being the sommelier at the French Room, Omni Hotel
in Atlanta, Alessio held a variety of positions at the following
impressive list of restaurants in Georgia and Texas.
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Coach & Six Restaurant,
Captain
Lombardi's Restaurant, Head Waiter
Fausto's Restaurant, Assistant Manager
Lancer's Club, Maitre 'd
Belvedere Restaurant, General Manager
Alessio's il Ristorante, Owner - 1983 thru 1999
Pomodoro Arcodoro Ristorante, General Manager
Botticelli's Ristorante, Gen. Mgr., Executive Chef
Alexander Mansion, Special Events Chef
Sambuca Jazz Café, Maitre 'd |
Atlanta, Georgia
Dallas, Texas
Dallas, Texas
Dallas, Texas
Dallas, Texas
Dallas, Texas
Dallas, Texas
Dallas, Texas
Garland, Texas
Dallas, Texas
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Over 30 years of professional hotel, restaurant, and
fine dining
experience within the United States and throughout the world.
Well respected and noted for both quality service
and food among clients spanning the globe. |
| From simple Hors d'oeuvres to Private Dinners to complete
Weddings, Alessio's Catering can handle your events. Call Alessio
for a consultation at 214-236-0051 or email your requirements
by using our request form. |
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