Zuppa e Antipasti

Zuppa di Patate e Erbe di Campo Potato and leek soup with Swiss chard, spinach, cabbage and grilled focaccia
4.99 cup 5.99 bowl (vegan) Brut
Insalata di Fine Anno Roasted beets, watercress, flame raisins, walnuts, frisee and asiago croutons
11.59 (vegetarian) Incrocio
Canederli con Spinaci Spinach and ricotta dumplings topped with Grana Padano, served in free-range chicken broth
8.99 Sauvignon
Sformatino di Ortiche alla Crema di Taleggio Stinging nettle, Grana Padano and egg tortino with Taleggio cheese sauce and basil olive oil 10.99 (vegetarian) Brut


Pasta alla Castellana Rigatoni pasta tossed with pork tenderloin, bacon, shiitake mushrooms, Grana Padano, brandy, cream and fresh thyme 18.29 Incrocio
Fettuccine al Salmone Affumicato Thin pasta ribbons with smoked salmon, dill, brandy, capers and cream sauce
18.99 Brut
Gnocchi val Badia Arugula-potato dumplings sautéed with rabbit, crimini mushrooms and Grana Padano
17.99 Pinot Noir
Risotto Ladino Carnaroli rice with beef tenderloin, porcini and oyster mushrooms, fresh thyme, shallots and Pinot Noir
20.79 Teroldego


Medaglioni di Pollo Chicken medallions roasted with Gruyère cheese, speck, grilled portobello mushroom and Trebbiano wine; served with braised sweet and sour red cabbage, broccolini and mashed potatoes
23.99 Sauvignon
Braciola di Maiale con Cavolo Rosso Kurobuta pork chop wrapped with pancetta and roasted in the oven with herbs, Trebbiano wine and brandy; served with braised sweet and sour red cabbage and mashed potatoes
26.99 Teroldego
Capriolo ai Mirtilli Venison braised with root vegetables and red wine; served with housemade blueberry preserves, Canederli and soft polenta 25.99 Pinot Noir
Salmone val Ultimo Grilled salmon with marjoram-dill hollandaise, sautéed leeks and cherry tomatoes; served over soft polenta 26.99 Incrocio


Torta della Selva Nera Chocolate sponge cake brushed with rum, layered with amarena cherries and pastry cream, topped with shaved dark chocolate and whipped cream 7.99


Ferrari Brut, Trentodoc, NV

Ferrari was established over a century ago by the Lunelli Family, who produce their Brut from 100% Chardonnay by the metodo classic, aka methode champenoise - it has lovely aromas and flavors of ripe apples, wildflowers and brioche. An excellent match with the Zuppa and Fettuccine.

Sauvignon, San Michele, 2012

Medium-bodied and complex, this lively white wine is bright and crisp with aromas and flavors of tangy citrus and spice. The wine’s excellent balance and complexity make it a great match with the Canederli and Medaglioni.

$6 half glass $11 glass $43 bottle
Incrocio Manzoni, San Michele, 2012

This dry, aromatic, spicy white has lovely aromas and lush flavors of lime, white flowers, apple, citrus and spice. It is medium-bodied with a long, lively finish and is a great pairing with the Castellana and Salmone.

$7 half glass $13 glass $49 bottle
Pinot Noir, Lechthaler, 2011

This medium-bodied Pinot Noir produced by the Togn family has enticing aromas of ripe blackberries and red forest fruits followed by firm, yet wellstructured tannins. Elegant and subtle, it has great balance and a clean finish and makes a nice pairing with the Gnocchi and Capriolo.

$6 half glass $11 glass $35 bottle
Teroldego, Lechthaler, 2011

This lush, full-flavored red, produced from Trentino’s indigenous Teroldego grape, is medium-bodied and chock-full of wild berries, violets and vanilla aromas and flavors. Lechthaler Teroldego is rich and intense with a soft, velvety smooth finish. A great match with the Risotto and Braciola.

$7 half glass $13 glass $43 bottle
Click here for a printable version of this menu in PDF format

Chef-Partner Mario Radilla
in Trentino at Maso Castle
on Lake Toblino

Mario Radilla began cooking with his grandmother in Acapulco where he grew up. "The most important thing I learned from her is to use the freshest ingredients. Using fresh herbs, fruit or vegetables may seem simple, but it is what truly creates the most delicious food. At age seventeen I moved to the United States to pursue my cooking career and met the Executive Chef of Il Fornaio, Maurizio Mazzon. I began in the Palo Alto kitchen in 1989 as the pizza cook. There I quickly learned that Il Fornaio shared the same philosophy about cooking as my grandmother. In Palo Alto, I worked my way up through the various kitchen departments from pantry to pasta to grill. When Il Fornaio Burlingame opened in 1995, I became a sous chef and after three years, I was promoted to senior sous chef. Then, in 2003, I was given the opportunity to become Chef-Partner at the Il Fornaio in Walnut Creek."

Mario has now been with Il Fornaio for the past 24 years. Not too long ago, Mario had the opportunity to travel throughout Italy with Il Fornaio Executive Chef Maurizio Mazzon where they immersed themselves in local regional cuisines and Italian culture.

"When I visited Trentino, the region made me feel something special. The capital city of Trento is so beautiful, a small, charming town with so much ambiance. The kind and friendly people of Trentino, the architecture of the capital city and the huge mountains surrounding this wonderful area all created lasting impressions. The grapes grown on the rolling mountains are all picked by hand there, leading to excellent wines in my opinion as the fruit is harvested in the old tradition prior to the introduction of machinery. My favorite restaurant we visited in Trento, Scrigno Del Duomo, had a huge wine list and the food reminded me of how we create our food here at Il Fornaio.

I hope you enjoy the food and wine of this magical region as much as I enjoyed creating this menu.”

Buon Appetito!

Trentino-Alto Adige is perhaps the least Italian of regions. Laid out along the country's northeastern border with Austria, it is a breathtaking land of saw-toothed ridges and snow-capped peaks, alpine meadows, glittering waterfalls and popular ski resorts. In winter, it offers some of the best skiing in Europe. Italians have long enjoyed this as one of their favorite vacation spots, as it combines vast natural playgrounds with immaculate medieval towns and delicious food.

If you look at Trentino-Alto Adige on a map, you'll find that many of the localities have two names, such as Bolzano/Bozen, Merano/Meran and Bressanone/Brixen. Despite its calm, pastoral, orderly appearance, this is a historically divided region because of its storied past. The northern half of the region, Alto Adige, was known as Südtyrol and was part of the independent kingdom of Tyrol for 500 years before it became part of the Austro- Hungarian empire, where it remained until it was annexed to Italy at the end of World War I. A large and very vocal segment of the local population did not like that new post-war political arrangement, and many emigrated north. But it was this transition that allowed Trentino-Alto Adige to become one of the most economically successful regions in all of Italy.

In 1948, the Italian legislature made Trentino-Alto Adige a single autonomous region. While this may sound like a reasonable solution, it has created a strange yet enchanting contrast. Even the most casual visitor will have little trouble noticing that Trentino, the southern part of the region centered around the beautiful city of Trento, is far more Italian than Alto Adige, where German and Italian are spoken by virtually everyone with ease. Yet today there is fierce loyalty to Italy in this northernmost part of the country and, each year, the majority of the very successful Italian national ski team hails from Alto Adige, with very un-italian sounding names like Gustav Thöni and Christof Innerhofer among the legendary members. In addition, sprinkled throughout the mountain valleys of both areas are about 80,000 residents who, clinging to yet another ethnic tradition, speak an ancient language known as Ladin. This utterly incomprehensible tongue, a combination of Celtic dialects and Latin, resulted from the encounter of northern colonists and Roman legions in the first century B.C. and adds further intricacies to navigating this beautiful part of the world.