ZUPPA E ANTIPASTI
Bruschivia 4.99/5.99 Bianco
Fava, garbanzo and pinto bean soup with lentils,
peas and farro (vegan)
Pumaroru cu Pecorino Pepato 10.59 Bianco
Organic heirloom tomatoes, Pecorino Pepato cheese,
onions, caperberries, black olives and Sicilian
extra-virgin olive oil (vegetarian)
Arancini al Sugo 8.59 Rosso
Deep fried rice balls filled with meat ragu, peas, hard boiled egg and caciocavallo cheese; served with tomato coulis
PASTA
Barilotti au Fornu (vegetarian) 15.99 Nero d'Avola
Barrel shaped whole wheat pasta with fried eggplant and tomato-basil sauce, baked with scamorza and caciocavallo cheese
Pasta chi Purpetti 16.99 Nero d'Avola
Long ribbon pasta, small veal meatballs, peas, pecorino, parmesan and aged ricotta; red wine-pancetta sauce
Spaghetti Mazara 23.99 Sicilia Bianco
Spaghetti with half fresh Maine lobster, Mediterranean mussels, shrimp and tomato sauce
Risotto o Casteddu 20.99 Sicilia Bianco
Risotto with shrimp, crab, tomatoes, dill oil, smoked salmon oil, parmesan cheese and Trebbiano wine
SECONDI
Pisci Spada cu Salmoriglio 24.99 Bianco
Grilled swordfish steak topped with chopped tomato, cucumber, lemon and herb salmoriglio; served with grilled
eggplant and couscous
Branzino alla Trapanese 25.99 Sicilia Bianco
Roasted bluenose seabass with fresh tomato sauce, green olives, pine nuts and golden raisins; served with mashed potatoes
 Scaloppine Conca d'Oro 22.99 Rosso
Sautéed veal topped with mozzarella, eggplant and
tomato sauce; served with sautéed organic spinach and
roasted Yukon Gold potatoes
DOLCI
Cosi Duci 8.59
Cannoli and profiteroles with hazelnut gelato, whipped cream and chocolate sauce; served with Vincenza's almond cookies

Sicilia Bianco, Colosi, 2009
The Colosi Family vineyard is located in Sciacca, a spa town and fishing port on the southwest coast of Sicily. Bianco is a tribute to the most typical Sicilian white grapes, Inzolia and Catarratto. This blend results in a clean and fresh white wine with aromas and flavors of apple and lemon. It's a nice match with the Branzino and Spaghetti Mazara. This wine is also very good as an aperitif.
$4 half glass $8 glass $32 bottle
Bianco, Regaleali, 2009
The Tasca d’Almerita family has owned the
Regaleali winery since 1837. This delightful white wine is produced from the indigenous Inzolia, Catarrato and Grecanico grapes grown on the sun-soaked slopes of central Sicily. The 2009 blend is a wonderfully fragrant white with aromas and flavors of crisp apple and tangy citrus with a long and crisp finish. Pair it with our Pumaroru cu Pecorino Pepato and Pisci Spada cu Samoriglio.
$5 half glass $9 glass $35 bottle
La Segreta Rosso, Planeta, 2008
Three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, began their winemaking venture in the mid-1980s. The aroma of this 2008 vintage is an explosion of fresh fruit on the nose, red currant, mulberry, raspberry, cherry and prune, balanced by a zesty spiciness. It's a delicious pairing with the Arancini al Sugo and Scaloppine Conca d'Oro.
$5 half glass $9 glass $35 bottle
Nero d'Avola, Colosi, 2009
Made from 100% Nero d'Avola, this is preeminent red wine grape of Sicily. It is named after the town of Avola and is often compared to New World Syrahs, with slightly sweet tannins and plum and peppery flavors. Dark ruby red, with intense cherry aromas, it is a dry, full-bodied, warm and youthful wine. It goes well with the Barilotti
and Pasta chi Purpetti.
 $6 half glass $11 glass $42 bottle
Averna, Amaro, Siciliano
Averna Amaro Siciliano is an herbal liqueur derived from a Benedictine monk's recipe created in 1868. It is a traditional Sicilain "digestivo" (after dinner drink). It has hints of vanilla, apricot and chocolate and is delicious served neat or over ice with a lemon twist.
Salute!

Click here for a printable version of this menu in PDF format

Luigi Mavica
Il Fornaio Chef-Partner
Luigi Mavica was born in the sun-splashed village of Randazzo on the island of Sicily. He grew up in a family who shared a love and appreciation of fresh food and cooking. His father had a small garden that exploded with radicchio, tomatoes, basil and beans. His mother, Vincenza, was an excellent cook who didn't use a lot of garlic or strong spices preparing these fresh garden vegetables. "I prefer a light feel to cooking," says Luigi, "I'm sure I get this from my mother."

When Luigi was 10, his family moved to Syracuse, New York. To help with family expenses, Luigi got his first job at age 14 washing dishes in an American-style steak house. Eight months later he was promoted to line cook and began dishing out steaks and fries. "When I started cooking, I really enjoyed it. I knew right away I wanted to stay in the business and work my way up."

With Luigi's flair for cooking, it was easy for him to move up and he was recruited from restaurant to restaurant as his obvious talent developed. He joined Il Fornaio in 1992 as Chef of the Palo Alto restaurant. Since joining Il Fornaio, Luigi has gone on to open the Il Fornaio in Burlingame, been awarded "Il Fornaio Chef-Partner of the Year," and led Il Fornaio's first out-of-California restaurant and bakery. Luigi became Chef-Partner of Il Fornaio in the historic Sainte Claire Hotel in San Jose before returning to where it all began for him at Il Fornaio in Palo Alto.

Drawing on his fond memories and visits to Sicily, Chef Mavica has created a combination of dishes on this regional menu highlighting Sicily's zesty cuisine as well as some of its more unique additions to the Italian repertoire. 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 caciocavallo
cheese from Sicilia, imparting a
unique flavor in tonight's
Arancini al Sugo and Barilotti au
Fornu. 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.