VINI

EST! EST!! EST!!!, FALESCO, 2002

The story behind this wine dates back to 1111, when the Pope, Enrico V, was en route to Rome with his servant, Martino, whose job it was to scout out the region's best wine. When he found one, he was to write "est" on the outside wall meaning roughly "I have been here" and the wine was good. After his first stop, Martino marked the wall with an "Est!" thinking he had found the best wine. However on his next stop, Martino found an even better wine he ended up writing "Est! Est!!" Finally, during his last stop he found a wine he truly loved, more than all the others and enthusiasticly scribbled onto the outside wall "Est! Est!! Est!!!"

This young straw-colored wine is fresh and structured with a good level of acid and exhibits soft flavors of pear and melon on the palate. It displays fine aromatic characteristics with floral and fruity notes that make it a great match with Zupetta di Pesce, Risotto and Salmon.
bottle $26 glass $6.50 1/2 glass $3.25

SCACCIADIAVOLI, MONTEFALCO ROSSO, 2001

Rich red in color and aged in Slavonian oak barrels, this intense wine has notes of ripe red fruit and delicate hints of vanilla. Full bodied, rich and dry with a long finish, it is from the neighboring region of Umbria and will also be available during February's regional menu. It pairs nicely with the Bucatini and Agnello.
bottle $41 glass $10.50 1/2 glass $5.25

SAMBUCA ROMANA

This rich, smooth anise flavored spirit has a heritage dating back to ancient Egypt and Babylonia. The great thinkers of those times recommended it as an aid to sound sleep and an antidote to wrinkles. Additionally, legend has it that anyone enjoying Romana served "con mosca" (with three coffee beans) is granted one wish and good fortune will surely follow. The celebrated beans are meant to signify Health, Wealth and Happiness. A perfect way to end your adventure in Lazio!
glass $5.50

Chef-Partner

has been with Il Fornaio since 1996. After three years as a Chef-Partner, Franz was rewarded with a coveted invitation to participate on the Il Fornaio Chef’s Tour.

This past July, Franz traveled to Italy as part of this unique tour. The Il Fornaio Chef’s Tour was designed to totally immerse our chefs in local Italian cuisine and culture. They spend a great deal of time tasting regional foods (as many as five full meals with multiple courses each day). Il Fornaio’s Executive Chef, Maurizio Mazzon, leads the group throughout Italy visiting face to face with our key vendors culminating with an extensive tour of the Dievole winery in Tuscany and our own private vineyard there. Maurizio and the group taste from the barrels the blend that will eventually become Il Fornaio’s private label Chianti Classico.

Franz personally spent a great deal of time observing the
different food preparations when the chefs toured Lazio. He credits his experience in Lazio as "essential" in developing this month's regional menu and remarked, "If everyone only knew how authentic our recipes are!"

Franz also said he felt extremely honored to have been invited to participate in the 2003 Chef’s Tour, and hopes all his guests will benefit from his experience. Two of his favorite dishes from the trip, Bucatini Alla Matriciana and Saltimbocca Alla Romana, are prepared precisely as he saw firsthand. He especially recommends the dessert, Crema al Caffe' e Sambuca, a nod to this region’s signature spirit.

Franz’s influence to become a chef started with his parents'
traditional Polish and German home cooking. He fondly
remembers spending time cooking these original hearty and rustic family recipes with his parents, grandparents and aunt.

Growing up in Menlo Park, California, Franz stayed in the Bay Area until he attended Lewis & Clark college in Portland. After graduating, Franz switched gears and enrolled in the prestigious Western Culinary Academy in Portland. He soon realized that he had a true passion for cooking and made the most of his time working closely with each professor to develop his skills. Franz graduated culinary school with honors.

During his time in school, Franz fell in love with the Portland area, so he and his wife decided to settle there permanently after completing his culinary training. Some of Franz' hobbies include mountain biking, backpacking and playing the classical guitar.

The kitchen of Lazio is simple, despite its colorful history of emperors, popes and kings. The inhabitants of this region are a boisterous and passionate people who believe that good food is not a matter of intricacy, but rather of blending simple ingredients into the sublime.

Ingredients first cultivated by the Etruscans and Ancient Romans dominate the traditional tastes of the region. Fresh vegetables, olive oil, garlic, lamb and pork, seasoned with fresh herbs like rosemary, sage and thyme comprise the basics of central Italian cooking. Fertile volcanic soil outside Rome provides an ample supply of artichokes, peas, beans and greens for this simple yet satisfying way of eating.

Rome, capital to both the region and the country, is the only city of considerable size in Lazio and is home to more trattorias (over 4,000) than any other place in Italy. Romans like to eat out often and do so with gusto. It’s like going to the theater, and an atmosphere of good spirit and friendliness prevails.

Our menu this evening features some of Lazio’s most famous dishes. Probably the most well known dish from this region is the Bucatini alla Matriciana (bucatini is a tubular pasta slightly thicker than spaghetti) with smoked pork cheek pancetta. Saltimbocca (veal seasoned with sage, and prosciutto and saute’ed with white wine) literally means “jump-in-the-mouth”, the idea being that it is so delicious, it prompts you to eat it.

Lazio is a wonderful place to live, despite the fact that modernity and the region’s infrastructure are often at odds. But when the weather turns warm, dinner doesn’t even begin until ten, and all dining is done al fresco. In this uniquely Roman atmosphere of conviviality and good cheer, the simple flavors of central Italy nourish the body and soul, a soul distantly related to the ancient civilizations that first discovered the pleasures of dining out.

Thank you for joining us at Il Fornaio and
Buon Appetito!