Festa Regionale - Il Fornaio presents the food and wine of Sardegna

Sardegna

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	Focaccia Sarda Compliments of the Il Fornaio Bakery Potato focaccia topped with tomato sauce, onion and oregano
	Zimino all' Aragosta e Granchio $4.50/cup $6.95/bowlCarignano Fresh crab and vegetable soup made on-site with Maine lobster stock Insalata di Mare Tiepida $9.50 Vermentino Warm seafood salad of calamari,shrimp, scallops, mussels, clams and celery tossed with fresh lemon juice, extra-virgin olive oil and served with Pane Carasatu Insalata del Sulcis $7.75 Vermentino Fennel and mache salad with sliced radish, carrots and lemon dressing Calamari Costa Rei $8.95 Vermentino Calamari stuffed with crab and red bell peppers, sliced and sautéed with shrimp and served over garbanzo bean puree with focaccia croutons
	Lasagna del Campidano $14.75 Carignano Pasta layered with saffron-lamb ragu, pecorino brigante, pecorino medoro and béchamel Cullingiones $13.95 Carignano Fresh ricotta, potato and mint ravioli topped with marinara, artichokes, peppered pecorino cheese and fresh basil Spaghetti all’Aragosta $24.95 Vermentino (From the Il Fornio Pasta Book, Chronicle Books 2002) Imported spaghetti served with a 1 lb. Maine lobster, chopped tomato, garlic, shallots and brandy sauce Risotto Pubusinu’ $14.95 Vermentino Fava bean risotto with trebbiano wine, pecorino medoro cheese and crispy artichokes
	Sogliola alla Sassarese $17.95 Vermentino Griddled petrale sole with chopped fresh tomato and lemon sauce served with roasted potatoes and grilled eggplant Maiale Ripieno al Forno $18.95 Carignano Herb-stuffed center-cut pork loin chop wrapped in pancetta topped with kalamata olives and capers served with roasted potatoes and sautéed spinach Branzino alla Vernaccia $21.95 Vermentino Bluenose seabass sautéed with green colossal olives, tomatoes and tarragon served over fregola and fennel; vernaccia wine sauce
	Panna Cotta al Mirto $6.50 Mirto Fresh blueberry custard drizzled with caramel and Mirto sauce

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Vermentino Costamolino, Argiolas, 2004
This dry white wine is produced primarily from vermentino grapes grown in northern Sardegna. Crisp and dry with delicate floral and citrus aromas and flavors, this wine has a lovely, lingering finish, which makes it the perfect complement for the many Sardinian seafood dishes on tonight ’s menu.
$4 half glass $8 glass $32 bottle

Carignano del Sulcis, Santadi Grotta Rossa, 2002
This medium-bodied dry red wine is produced from 100%carignano grapes cultivated near Cagliari, the capital of Sardegna. It has intense aromas and flavors of rich, ripe berry-fruit and a hint of black pepper. It pairs especially well with the Pork Chop or try a half glass with the Crab Soup.
$4 half glass $8 glass $32 bottle

Mirto Tremontis, Argiolas
Produced from myrtle berries, this Sardinian violet-colored liqueur has herbal aromas and sweet flavors of mint, eucalyptus, juniper and spices. Known for its healing properties, mirto is traditionally served chilled at the end of a Meal.
$6.75 glass

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Marco Nocco was born in Milan, Italy. At the age of ten, Marco ’s family moved away from the city and back to their home town of Buggerru, Sardegna. Marco ’s parents wanted to raise their children in a more outdoor environment with Sardinian traditions. As a result, Marco and his brother spent a great deal of time fishing, hunting and taking full advantage of the water sports that were available all around them.

When Marco was thirteen, his mother opened a seafood and wild game restaurant in Buggerru named Tia Maria. Strongly influenced by his mother, Marco decided to attend culinary school in Arzachena, on the Costa Smeralda of Sardegna. He earned a culinary degree after five years of intensive study and continued his training working with many demanding chefs along the way. It wasn ’t until after Marco completed his training that he realized his true passion for cooking.

“ Over the past 20 years, I ’ve enjoyed combining work and travel, experiencing different cultures and meeting a variety of people. My culinary adventures have taken me to the Alps, Australia, England and from coast to coast across North America.

Marco at a cooking demonstration in Palo Alto In 2003, I joined Il Fornaio as Chef-Partner in Palo Alto, California. I appreciate the fragrance of Italian spirit in our restaurant. It ’s clear to me as I walk through the dining room that guests are enjoying themselves, laughing, drinking and eating just like back home in Sardegna. I feel very fortunate to have such a strong team of Sous Chefs, always ready for any task, under any circumstances. In my opinion, Sardinian cooking is deeply rooted in tradition and is very rustic and simple in style. This regional menu has a nice balance of ingredients; there’s a little of something for everyone -from seafood to pork to baked pastas and risotto. We have imported several products especially for this menu: two cheeses, Medoro and Brignate, the Pane Carasatu (music sheet bread), and Mirto, the traditional Sardinian way to finish a meal.”

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Sardegna (Sahr•DAYN•yah) is the second largest island in the Mediterranean (Sicily is the largest). Separated from the rest of Italy by the Tyrrhenian Sea, it has not fallen victim to the foreign influences brought to the rest of Italy through conquests and has changed little over time.

Due to its climate and geography, Sardegna has little arable land and is sparsely populated.Few vegetables grow in the region, but livestock thrive in the abundant pastures. In Sardegna, agriculture means grazing; raising livestock is the backbone of the economy. In fact, Sardegna accounts for 25%of all the sheep raised in Italy. Sheep ’s milk is made into pecorino cheese, one of the most popular of all Italian cheeses. Because some shepherds have no way to keep the milk fresh in remote areas of the island, they often make cheese right on the spot. Pecorino is featured in our Lasagna del Campidano, Cullingiones and Risotto.

The chief crop of Sardegna is wheat and bread making is almost a religious rite on the island. Bread often takes the place reserved in most other regions for pasta. On tonight ’s menu, you’ll find bread in almost every recipe in a variety of forms.

Coming July 4-17 The Food and Wine of Basilicata

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