ANTIPASTI E ZUPPE
PASTA
SECONDI
DOLCI

Vermentino di Sardegna, Sella e
Mosca "La Cala," Sardegna, 2010
This delicious and wonderfully perfumed dry white wine is produced from 100% Vermentino grapes grown in northern Sardegna. Crisp, and refreshing with delicate floral and citrus aromas and flavors, this wine has a lovely, lingering finish, which makes it a good match for the Trenette alla Riminese and Branzino.
$4 half glass    $8 glass    $31 bottle

Sauvignon, Tenuta Luisa, Friuli, 2010
Medium-bodied and complex, this lively white
wine is produced from Sauvignon grapes grown in the northeast of Friuli. It is bright and crisp with aromas and flavors of tangy citrus and spice. The long and full-flavored finish makes it a great pairing with the Mezzelune and Grigliata.
$6 half glass    $11 glass    $43 bottle

Nero d'Avola, Purato, Sicily, 2010
This supple and delicious red is produced from 100% native Nero d'Avola grapes organically cultivated in the mountains of Sicily. 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 long, soft, round finish and is a good complement for the Penne al Forno and Risotto.
$4 half glass    $8 glass    $31 bottle

Valpolicella, Masi Campofiorin,
Veneto, 2008
This rich, medium-bodied red wine is a blend of Corvina Veronese, Rondinella and Molinara. It has aromas and flavors of plum, cedar and spice with a smooth and well-balanced finish which make it a great match with the Tortino and Stracotto.
$6 half glass    $11 glass    $43 bottle




Wine Flight $12.99

Three half glass pours of any
Best of Festa Regionale wines listed above

orn in Marcon, Veneto, Maurizo Mazzon knew he would be a chef from the age of eight when he would cook shellfish caught with his brother off Punta Sabbioni near Venice. Mazzon, who comes from a family of bakers, went on to realize his dream by spending 10 years working his way up through the various kitchens of Venice's great restaurants and hotels.

In November of 1985, Mazzon left Italy to serve as chef at Donatello in Tampa, Florida. Four years later, he joined Il Fornaio to open a new restaurant and bakery in Palo Alto, California, just three days after the 1989 Loma Prieta earthquake. Under Mazzon's leadership, Il Fornaio in Palo Alto won many significant awards including "Best Restaurant in Santa Clara County" from San Francisco Focus Magazine three years in a row.

In 1992, Maurizio accepted the challenging assignment to open Il Fornaio's most expansive project to date, at the newly restored Hotel Sainte Claire in San Jose. As Chef- Partner, Mazzon oversaw the restaurant, retail, private dining, room service and catering for this centerpiece of San Jose's downtown renaissance. Because of his leadership in Palo Alto and San Jose, Mazzon was promoted to Executive Chef of Il Fornaio, responsible for every kitchen, recipe and ingredient used at Il Fornaio.

azzon was the culinary leader in the 1999 opening of Canaletto Ristorante Veneto at The Venetian Resort Hotel and Casino in Las Vegas. This authentic Venetian restaurant was Maurizio's realization of a lifelong dream: create a world-class dining destination here in the U.S. that would honor the kitchens where he honed his craft. Mazzon's menu presents traditional foods of the "Tre Venezie" area of northeastern Italy, complemented by

the wines of this less heralded part of the country. Situated at the heart of The Venetian's recreation of St. Mark's Square, Canaletto quickly became one of Il Fornaio's most successful restaurants and is today among the highest volume Italian restaurants in the world.

The second Canaletto Ristorante Veneto, located at Fashion Island in Newport Beach, California, opened in 2008 with Maurizio at the helm. His original vision, to offer the most complete Veneto dining experience in the country, was achieved. Guests can expect to experience five-star tableside service in breathtaking Venetian interior decor and spectacular private dining rooms as well as year-round outdoor dining. Highlights from the menu created by Maurizio include freshly baked breads, sliced-at-the-moment cured meats, an extensive fresh fish selection, pasta made fresh daily and a selection of risotti unique to Canaletto.

In 2002, Mazzon wrote the Il Fornaio Pasta Book, a personal collection of his favorite pasta recipes. From Piemonte in the north to Calabria at the tip of the boot, Mazzon has gathered preparations from all twenty regions of Italy. Beyond the recipes and personal history, the Il Fornaio Pasta Book also contains a pasta glossary and source guide for hard-to-find authentic Italian ingredients as well as Mazzon's collection of Italian proverbs that any cook will appreciate. It can be purchased through our website at ilfornaio.com.

Today, as Executive Chef of Il Fornaio, Mazzon oversees all menu development, new concept development and the company's 22 kitchens. He directs Festa Regionale, Il Fornaio's ongoing exploration of the distinct cuisines of Italy's 20 different regions. It is a challenging endeavor to coordinate the changing of menus every month at two dozen restaurants, often with ingredients and wines unavailable elsewhere in the U.S. But that's Maurizio, who perhaps sums it up best himself, "La cucina del popolo e la sola esatta testimonianza della civilita," meaning: "The only true sign of a civilization is its culinary heritage."