ZUPPA E ANTIPASTI
Bruschivia 4.99/5.99 Bianco
Fava, garbanzo and pinto bean soup with lentils, peas and farro (vegan)
Pumaroru cu Piacentinu Ennese 10.99 Leone
Organic heirloom tomatoes, Piacentinu Ennese cheese, onions, caperberries, black olives and Sicilian extra-virgin olive oil (vegetarian)
Arancini al Sugo 8.99 Rosso
Fried rice balls filled with meat ragu, peas, hardboiled egg and caciocavallo cheese; served with tomato coulis
PASTA
Calamarata alle Melanzane 15.99 Rosso
Large ring pasta with chopped eggplant, tomato sauce and Piacentinu Ennese cheese
Pasta chi Purpetti 16.99 Cerasuolo
Long ribbon pasta with small veal meatballs, peas, pecorino, Parmigiano and aged ricotta; red wine-pancetta sauce
Spaghetti Mazara 25.99 Leone
Spaghetti with fresh half Maine lobster, Mediterranean mussels, shrimp and tomato sauce
Risotto o Casteddu 20.99 Bianco
Carnaroli rice with shrimp, crab, tomato, dill, smoked salmon oil, Parmigiano and Trebbiano wine
SECONDI
Pisci Spada cu Salmoriglio 26.99 Leone
Grilled swordfish steak topped with chopped tomato, cucumber, lemon and herb salmoriglio; served with grilled eggplant and couscous
Branzino alla Trapanese 26.99 Bianco
Wild seabass roasted with fresh tomato sauce, green olives, pine nuts and golden raisins;
served with mashed potatoes
Agnello alla Brace 27.59 Cerasuolo
Grilled skewers of leg of lamb, bell peppers, onions and bay leaves seasoned with Sicilian-style breadcrumbs; served with sautéed organic spinach and couscous
DOLCI
Cosi Duci 9.59
Cannoli and profiterole with hazelnut gelato, whipped cream and chocolate sauce; served with Vincenza’s almond cookies





La Segreta Bianco, Planeta, 2010
This delightful white, produced by the Planeta family, is a blend of Grecanico, Chardonnay, Viognier and Fiano grown on the sun-soaked slopes of central Sicily. The blend results in a wonderfully fragrant white wine that has aromas and flavors of crisp apple and tangy citrus with a long and crisp finish. It is a nice match with the Risotto and Branzino.
$5 half glass $9 glass $35 bottle
Leone, Tasca d’Almerita, 2010
Named after Tasca d’Almerita’s coat of arms, Leone is a fresh and aromatic white blend of the indigenous Catarratto Bianco and Chardonnay. Leone offers lovely aromas of pink grapefruit and crisp apple with mouthfilling flavors of white peach and pineapple. It is fruity with balanced acidity which makes it a great pairing with the Spaghetti Mazara and Pisci Spada.
$6 half glass $11 glass $43 bottle
La Segreta Rosso, Planeta, 2010
This supple and delicious red is produced from native Nero d'Avola, Merlot, Syrah and Cabernet Franc grapes cultivated in Menfi and Sambuca di Sicilia. It is complex and medium-bodied with intense aromas and flavors of fresh plum, blackberries, black cherries and spice. It has great balance and a spicy zesty finish and would be a good match for the Arancini and Calamarata.
$5 half glass $9 glass $35 bottle
Cerasuolo di Vittoria,
Planeta, 2010
Cerasuolo di Vittoria D.O.C.G., currently the only D.O.C.G. wine produced in Sicily, is named for its remarkable color (cerasuolo means "cherry red" in Italian). Made from two local grapes, the Frappato imparts ripe berry flavors and freshness, while the Nero d'Avola lends a supple tannic structure, richness and intensity. It is an excellent match with the Pasta chi Purpetti and Agnello.
$7 half glass $13 glass $49 bottle
Averna, Amaro, Siciliano
Averna Amaro Siciliano, an herbal liqueur derived from a Benedictine monk’s recipe, is a favorite Italian “digestivo.” It has hints of vanilla, apricot and chocolate and is delicious served neat or over ice with a lemon twist. Salute!
$6 glass


Born in the eastern seaside town of Catania, Sicilia, Roberto Gerbino was raised in the shadows of Mount Etna, the most active volcano in the world and the dominant feature along the Sicilian coastline. Eager to help his father in their family's restaurant, Roberto began his culinary journey at the age of ten. Some of his fondest memories of childhood are of learning to cook with his father: "It was my father who taught me how to cook and he is certainly why I wanted to become a chef. Many of the dishes on this menu tonight were inspired by the recipes I learned growing up in Catania. For instance, the Arancini al Sugo (fried rice balls with meat ragu, green peas, hardboiled egg, caciocavallo cheese and tomato coulis), are prepared exactly as my father taught me to make it."

Inspired by his father, Roberto continued his training at the prestigious Istituto Alberghiero, located in his home town of Catania (the second largest city in Sicilia). After graduating, he decided to see the world and travelled to the U.S., landing in San Diego. Roberto found work quickly as his passion and talent for cooking led him to a chef's position at Po Pazzo Steakhouse in little Italy. After demonstrating his innate understanding of Italian food, Roberto was hired as Chef in Del Mar. This past February, Roberto took on a new challenge as chef of our Reston, Virginia restaurant.

Combining fond memories of his childhood and his visits home, Roberto, along with Il Fornaio Executive Chef Maurizio Mazzon, has crafted a menu that presents the food of his home region in a way only a native could. There are dishes that are at once familiar and strange, simultaneously simple and elaborate. This is the food that generations of Sicilians have been enjoying, and Roberto is delighted to share a little bit of his home region with you tonight. Buon Appetito!










The largest island in the Mediterranean, Sicily is a cultural melting pot. Its heritage – both historical and culinary – is as much Greek, Arab and Norman as it is Italian. These cultural influences, coupled with a sunny climate and fertile soil, give Sicilia its abundance of unique foods and culinary traditions.
Sicilia is home
to over half of all of Italy’s registered fishing boats, so much of the Sicilian diet is based on seafood. Swordfish is found in many dishes but so are lobster, mussels and shrimp, which are featured in our Spaghetti Mazara. We’ve specially imported Piacentinu Ennese cheese from Sicilia, 		  imparting a unique flavor in tonight’s Pumaroru cu Piacentinu Ennese. Eggplant, with its varying shapes and sizes, and fava beans find their way to the table often in Sicilian pasta dishes. Pasta, believed to have originated in China, was introduced to Italy by merchants that first arrived in Sicilia.

Many other ingredients were also introduced to Italy via Sicilian ports. Semolina was brought to Italy through Sicilia. Couscous, brought to Italy by Arabian merchants centuries ago, is featured as a complement to the Pisci Spada cu Salmoriglio.

Sicilia is known as the place where “the mountains meet the sea.” It is home to many beautiful beaches, magnificent peaks and Mount Etna. Etna is one of the most active volcanoes in the world and is in an almost constant state of eruption. Its surrounding fertile volcanic soils support the vast vineyards and plentiful orchards spread across this dramatically beautiful island.