ZUPPE E ANTIPASTIMINESTRA DI CECI NERI Vegetable soup with imported black garbanzo beans, potatoes, leeks, Swiss chard, tomatoes, carrots and celery (vegetarian/vegan)
4.99 cup / 5.99 bowl Frascati
LATTUGA ROMANA ALLA GRIGLIA Lightly grilled hearts of romaine topped with shaved pecorino pepato and Il Fornaio house dressing 8.99 Frascati
GNOCCHI ALLA ROMANA Roman-style semolina gnocchi with butter and Parmigiano, baked in the oven until brown and crispy (vegetarian) 7.99 Frascati
ZUPETTA DI PESCE AL SAMBUCA Seafood soup with clams, mussels, scallops, shrimp, whitefish, tomato, garlic and sambuca; ciabatta croutons 13.59 Frascati
PASTABUCATINI ALL'AMATRICIANA Tubular spaghetti with pork guanciale in a lightly spiced tomato sauce with basil, onion and Calabrian peperoncino; tossed with pecorino cheese 15.99 Cesanese
MEZZELUNE INTEGRALI Whole wheat ravioli filled with Swiss chard, spinach, ricotta and pecorino cheese, topped with field mushrooms and organic cherry tomatoes (vegetarian) 16.99 Frascati
CANNELLONI ALLA CREMA DI ALFREDO Fresh spinach pasta stuffed with rotisserie chicken, veal and pancetta, baked in the oven and served with Parmigiano and cream; topped with crispy mushrooms 17.79 Cesanese
RISOTTO ANTICO IMPERO Risotto with prawns, monkfish, zucchini, tomatoes, brandy and leeks
SECONDISALMONE OSTIA ANTICA Roasted salmon with fresh asparagus, artichokes, capers and lemon; served with sautéed fresh spinach and mashed potatoes
SALTIMBOCCA ALLA ROMANA Thinly sliced veal sautéed with prosciutto, sage and trebbiano wine; served with mashed potatoes and sautéed vegetables
GRIGLIATA DI CARNE ALLA CIOCIARA Mixed grill of herb-marinated game hen, Australian rack of lamb, beef tenderloin and Calabrian sausage, served with sautéed spinach and roasted potatoes 27.99 Cesanese
CODA DI BUE CON GNOCCHI ALLA ROMANA Slow-braised oxtail simmered in a savory broth with root vegetables, served with Roman-style semolina gnocchi and sautéed spinach 25.99 Cesanese
DOLCICREMA AL CAFFE' E SAMBUCA Kahlua and coffee mousse with pieces of sambuca-soaked sponge cake, chocolate coffee beans and lingue di gatto cookies 6.99
FRASCATI, PIETRA PORZIALocated just outside of Rome, the Pietra Porzia estate has existed since 1714 and today is still producing rich examples of Frascati by blending the native varieties - Malvasia di Candia, Malvasia del Lazio, Bombino, and Grechetto - harvested at maximum ripeness to achieve the "superiore" designation. The wine is medium-bodied with intense aromas of citrus and pear. It is fresh and lively on the palate with a dry nutty finish. Perfect as an aperitif and a great match with the Risotto and Salmone.
$5 half glass $8.75 glass $34 bottle
CESANESE DEL PIGLIO, COLLE TICCHIO, CORTE DEI PAPI, 2010Corte dei Papi's 2010 Cesanese del Piglio is a blend of Cesanese d'Affile and Cesanese del Piglio, two varieties that are native to Lazio. The winery's name, Corte dei Papi (Court of the Popes), was inspired by the beautiful 12th century mosaics found on the floor of the cathedral in the nearby town of Anagni, traditionally known for its connections to the papacy. Cesanese del Piglio is a medium-bodied, full-flavored red brimming with intense aromas and flavors of ripe strawberry, raspberry and cherry fruit, black pepper and nutmeg spiciness. The finish is long-lasting and clean with youthful but smooth tannins. It pairs exceptionally well with the Bucatini and Saltimbocca.
$6 half glass $10.75 glass $42 bottle
I grew up in Abruzzo, the region just east of Lazio. My hometown of Palombaro is a small town in the southern part of Abruzzo, near the Adriatic and only a few hundred kilometers from the border. My mother, Sabia, was my first teacher in the art of cooking and continues to be one of my greatest inspirations. She makes wonderfully fresh meals with whatever is available from our family's land.
Meals at home were always a special time for the family. I have many fond memories of hours spent at the table enjoying delicious food, my father Santillo's homemade wine, and great conversations. Many times we found ourselves sitting at the table talking and drinking wine after lunch until it was time for dinner and time to start all over again!
Our menu this evening features some of Lazio's most famous dishes. Probably the most well known dish from this region is the Bucatini all' Amatriciana (bucatini is a tubular pasta slightly thicker than spaghetti) with guanciale, a smoked pork cheek pancetta.
Saltimbocca (thinly sliced veal seasoned with sage and prosciutto and sautéed with trebbiano wine) literally means "jump-in-the-mouth," the idea being that it is so delicious, it prompts you to eat it.
"As with all of Italy, food is a source of passion among Lazians – with this menu, I share some of my passion for the ingredients of this wonderfully vibrant region."
The kitchen of Lazio is simple, despite the region's colorful history of emperors, popes and kings. The inhabitants of Lazio 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 hospitality and friendliness prevails.
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 ancient civilizations that first discovered the pleasures of dining out.