FOCACCIA DI VERNAZZA     Potato, basil and roasted garlic focaccia, compliments of the Bakers of Il Fornaio

ZUPPA D’ALBENGA    Artichoke soup with potato, leeks, fava beans, pesto and pinenuts (vegetarian) $3.95 cup/$5.95 bowl     Pigato

INSALATINA CON MERLUZZO IN SALSA ROSA   Fried cod filet with salsa rosa; served over watercress, shaved fennel and carrot salad $7.95     Pigato

TORTA PASQUALINA   Savory spinach and ricotta cake with eggs, shiitake mushrooms and parmesan cheese $6.50     Pigato
(Drizzled with Ligurian olive oil at the table)

TRENETTE ALLA GENOVESE   Imported pasta ribbons with Genoa-style pesto,
pecorino, sliced Yukon gold potatoes and haricot vert $12.95     Pigato

PANSOTI ALLE NOCI   Housemade ravioli filled with spinach, escarole, leeks, red chard, ricotta and pecorino, tossed with walnut pesto and cream (vegetarian) $14.50     Chianti

GNOCCHI AL SUGO DI CARNE E FUNGHI   Potato dumplings with veal ragù, porcini mushrooms, tomato, parmesan, smashed pinenuts and thyme $13.95     Chianti

RISOTTO DI CAMOGLI   Shrimp and scallop risotto with sliced artichokes, and pesto, topped with chopped roma tomatoes $15.95     Pigato

TONNO ALLA LIGURE   Mesquite-grilled Ahi tuna with black olive sauce;
served over sliced potatoes and haricot vert $21.50     Pigato

CONIGLIO ALLA SANREMESE   Saute´ed rabbit with walnuts, olives, onions, celery, bay leaf and thyme; served with saute´ed spinach and mashed potatoes $19.95     Chianti

PESCE IN BIANCO IN TEGLIA   Bluenose seabass saute´ed with green olives, tomato and pinenuts; served with mashed potatoes $19.95     Pigato
(Drizzled with Ligurian olive oil at the table)

SACRIPANTINA   Sponge cake with chocolate-coffee cream, chocolate-covered
coffee beans and Frangelico cream anglaise $6.50

The shining, sun-drenched Mediterranean carves a boomerang strip out of the northern Italian coastline, dominating Ligurian traditions, culture and cuisine. The food of Liguria is defined by its relationship to the sea: a bounty of shellfish finds its way to almost every table; sailors returning from long journeys yearn for freshness and strong flavors.

The daily tasks of Ligurians have not changed for generations. Each day, up and down the region’s coast, an abundance of shellfish is harvested. Ligurians consume enormous amounts of seafood, ranging from prawns and shrimp to crab, calamari, seabass and swordfish. This menu features a sampling of the seafood available along the Ligurian coast.

Much of the food of Liguria is the food of the returning seafarer. Voyages would last for months, and the food was bland and repetitive. Often, the cargo was spices. The constant, intense smell became offensive, so few spices appear in Ligurian cooking. Fresh herbs were not to be had on these journeys, and so were craved upon the return to land.

Basil was preferred above all. Pesto, a combination of basil, garlic, pinenuts and olive oil, is revered in Genoa, so much so that the saying goes “ if the pesto is no good, don’t change the pesto, change the cook”. Tonight we feature pesto in the artichoke soup, the Trenette and tossed with the sliced potatoes and haricot vert served with the Tuna.

The food of Liguria is the food of celebrating the return of loved ones. Since the return of seafaring Ligurians was anticipated for months or sometimes years, “ Welcome Home” celebrations became an important part of Liguria’s traditions.

We hope that you enjoy these dishes as we celebrate both the spirit of Liguria and your return to Il Fornaio.