ZUPPE E ANTIPASTI
Zuppa di Lenticchie alla Rustica Lentil soup with farro, barley, carrots, onions, celery and tomato (vegan) 4.99 cup 5.99 bowl Chardonnay
Burrata di Andria Burrata cheese with sliced vine-ripened tomatoes, oregano and baby arugula; drizzled with extra-virgin olive oil (vegetarian) 12.99 Roycello Fiano
Zucchine alla Parmigiana Thinly sliced zucchini, lightly fried and layered with mozzarella, tomato sauce, Parmigiano and basil, baked in the oven (vegetarian) 9.99 Neprica
PASTA
Penne al Forno Pasta tubes with meatballs, tomato sauce and fresh mozzarella, topped with grated Parmigiano cheese and finished in the pizza oven 16.99 Salice
Orecchiette Fave e Cicorie "Little ear" pasta with fava beans, dandelion greens, garlic, peperoncino and aged ricotta salata (vegetarian) 16.59 Roycello Fiano
Spaghettoni con Salsiccia e Rapini Spaghettoni with sausage, broccoli rabe, tomatoes, garlic, basil, peperoncino and pecorino cheese 17.99 Primitivo
Risotto del Gargano Imported carnaroli rice with scallops, shrimp, tomatoes, garlic, peperoncino and arugula 19.99 Roycello Fiano
SECONDI
Petto di Pollo ai Carciofi Boneless, free-range chicken breast sautéed with fresh sliced artichokes, white wine, garlic, butter, lemon and fresh mint; served with roasted Yukon Gold potatoes and broccolini 22.99 Chardonnay
Spiedini di Carne alla Pugliese Skewers of grilled Italian sausage, beef tenderloin, chicken breast, bell peppers, rosemary, sage and onions; served on sautéed dandelion greens 26.99 Primitivo
Merluzzo alla Barese Wild cod filet roasted with grilled zucchini, sundried tomatoes, potatoes, olives and herbs, topped with crispy breadcrumbs 25.99 Roycello Fiano
Grigliata di Pesce Misto Mixed seafood grill of salmon, petrale sole, giant prawn, scallop and calamari topped with lemon olive oil; served with roasted Yukon Gold potatoes and sautéed broccolini 27.99 Roycello Fiano
DOLCI
Torta alle Mandorle Warm chocolate-almond cake with crème anglaise, rum chocolate sauce and vanilla ice cream 7.99

Vini della
Puglia

Chardonnay del Salento, Tormaresca, 2010 $4 half glass $7 glass $28 bottle
This elegant white wine is produced from 100% chardonnay and is a great example of Italian chardonnay at its best and brightest. It has layered aromas and flavors of citrus fruit and vanilla and a long-lasting finish, making it a perfect match with the Zuppa and Petto di Pollo.
Roycello Fiano, Tormaresca, 2010 $6 half glass $11 glass $43 bottle
Produced from 100% fiano grapes cultivated on the Salento peninsula, this medium-bodied white is wonderfully aromatic with crisp, fresh apple and floral aromas and smooth, nutty complex flavors on the palate. It is an excellent match with the Orecchiette and Grigliata.
Neprica, Tormaresca, 2010 $5 half glass $9 glass $35 bottle
This medium-bodied, rustic red is named for its blend of grapes - Negroamaro, Primitivo and Cabernet Sauvignon (a 40-30-30 blend). It is rich and concentrated with aromas of cherry and spice complemented by warm ripe plum flavors and a smooth, spicy finish which makes it an excellent pairing for the Zucchine and Spiedini.
Salice Salentino, Castello di Monaci, 2010 $5 half glass $9 glass $35 bottle
Salice Salentino, a medium-bodied red, is produced from a blend of 85% Negroamaro and 15% Malvasia. It is supple and smooth with a bright and balanced finish and makes a nice match with the Penne and Spaghettoni.
Primitivo, Botromagno, 2009 $6 half glass $11 glass $43 bottle
Primitivo, thought to be identical to the full-flavored Zinfandel grape of California, is a full-bodied, complex red. It has an intense bouquet of violets with luscious berry flavors, is big and bold with long-lasting flavors and has a spicy-peppery finish that make it a great complement to the Spaghettoni or Spiedini.



Giuseppe DiMola
Chef
Fond memories of a childhood spent in Puglia and a passion for cooking are the twin inspirations for this menu. Giuseppe DiMola, a native of the region, attended culinary school near the small seaside town of Monopoli where he grew up. Giuseppe's talent eventually led him to America but not before he perfected his skills in a variety of kitchens throughout Italy and Germany.

But even after more than 30 years of experience in the kitchen, Giuseppe has never forgotten his initial inspiration for becoming a chef. Many of the dishes on tonight's menu were inspired by long-held traditional family recipes.		 "I thought of my grandmother, her recipes, and growing up in Puglia when we created this menu" Giuseppe explains. "My grandmother made sure to utilize all of the fresh ingredients in our town – seafood caught in the morning, grapes and olives picked that day, and beans, tomatoes and vegetables my mother would select from the local market."

Giuseppe says: "I've incorporated a few of my 'family secrets,' so you can enjoy food more similar to the food I grew up with than typically found in Italian restaurants here in the United States. From Puglia via Il Fornaio, Italian food doesn't get more authentic than this."

Buon Appetito!




Bread, olives and wine are the three pillars of the Apulian diet. Each province of Puglia has developed its own style of cooking, but there are many similarities: pleasant spirit, subtle seasonings and traditional dishes inspired by an ancient civilization. You'll find those subtle seasonings mark the dishes, accented with potatoes, asparagus, beans and tomatoes.

Olive cultivation is one of the most important aspects of the Apulian economy. The olive oil produced here is usually extra-virgin and non-filtered, obtained by just squeezing fresh olives plucked at a particular time in their ripening to give them an unmistakable taste. Peranzana, Coratina and Ogliarola are the main types of olives.

The Penne ("tube" shaped) and Orecchiette ("little ear" shaped) pastas found on tonight's menu are artisan pastas imported from Puglia exclusively for Il Fornaio. Commonly found in the region, they are created using traditional methods without the use of industrial processes, enhancing the quality and flavor.

Thanks to the variety of landscapes and richness of its historical and artistic heritage, Puglia can be considered as sort of a "little Italy," as it incorporates a wide variety of foods for its cuisine. 		Although few tourists visit this part of Italy, those who do are rewarded with spectacular hill towns, Greek and Roman ruins, cathedrals dating back to the 10th century, lively fishing villages and some of the most beautiful beaches of the Mediterranean. Puglia is also known for the hundreds of exotic birds who migrate through the region each year and the colorful wildflowers that cover the valleys in the spring. Those who visit will enjoy not only Puglia's beauty but also the region's renowned olive oil, wine, seafood and fresh bread.