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Cinqueterre,
Cooperativa Agricoltura This crisp, dry and refreshing white wine is produced from vermentino, bosco and albarola grapes cultivated just a stone’s throw away from the crashing waves of the Mediterranean on the Ligurian coastline. The delicate citrus aromas and flavors and lovely lingering finish make it a great match with the gnocchettini, risotto or seabass.
Barbera
d’Asti, Michele Chiarlo The Chiarlo family has been growing grapes in adjacent Piemonte for seven generations and Michele Chiarlo is one of the most respected wine producers in the region today. This supple red wine with explosive berry flavors and gentle tannins is produced from Barbera grapes, one of Italy’s most widely planted varietals. Its medium body and excellent balance make it a nice match with the portobello mushroom appetizer or the pork loin. |
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At the age of twenty-six, Stefano came to America to improve his English and cooking skills. As so often happens, he fell in love with the country and a woman he met in Los Angeles. He married, worked in some great restaurants in Los Angeles and settled in to the life of an Italian chef in America. Stefano has developed his own style from over twenty years in the kitchen. “I think people eat with the eye. I like to take simple food and present the food in a special way - you always see the food before you taste it, often before you smell it.” And what keeps him excited about coming to work every day? “I really love being a teacher in the kitchen. To work with a new employee and teach him about Italian food and culture gives me real satisfaction. And I especially love to share the food from my native region.” |
 he
shining, sun-drenched Mediterranean carves a boomerang strip out of the
northern Italian coastline, dominating Ligurian traditions, culture and
cuisine. The food of Liguria is defined by its relationship to the sea:
a bounty of shellfish finds its way to almost every table; sailors returning
from long journeys yearn for freshness and strong flavors.The daily tasks of Ligurians have not changed for generations. Each day, up and down the region’s coast, an abundance of shellfish is harvested. Fresh mussels of dizzying variety can be found in most every local restaurant and are prepared many different ways. Many Ligurians prefer their mussels served raw, with a splash of lemon and fresh pepper. Ligurians consume enormous amounts of seafood, ranging from prawns and shrimp to clams and calamari. Risotto Ventimiglia features a combination of clams, mussels and calamari, just a sampling of seafood available on the Ligurian coast. Much of the food of Liguria is the food of the returning seafarer. Voyages would last for months, and the food was bland and repetitive. Often, the cargo was spices; the constant, intense smell became offensive,so few spices appear in Ligurian cooking. Fresh herbs were not to be had on these journeys, and so were craved upon the return to land. Basil was preferred above all. Pesto, a combination of basil, garlic, pinenuts and olive oil, has always been revered in Genoa, so much so that the saying goes “if the pesto is no good, don’t change the pesto, change the cook.” Tonight, we feature pesto in artichoke soup, and tossed with little potato dumplings. The food of Liguria is the food of celebrating the return of loved ones. Since the return of seafaring Ligurians was anticipated for months or years, “welcome home” celebrations became an important part of Liguria’s heritage. This celebratory tendency accounts for the prevalence of stuffed dishes in the Ligurian repertoire, items that take time and great care to prepare. I hope that you enjoy these dishes - Pansotti con Pomodoro e Funghi and Le Tomaselle - as we enjoy and celebrate both the spirit of Liguria and your return to Il Fornaio. Buon Appetito ! |
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TRAVEL
TIPS:
Be
sure and eat at Il Delfino, in the town of Lerici. Owner Gianfranco Davico
will greet you and show you the greatest hospitality as he serves Branzino
Marinato (marinated sea bass) and Trenette ai Rossetti (rossetti
are very small fish, crunchy and crisp, with the incredible flavor of
the sea). Maurizio Mazzon, Executive Chef of |
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month, join us from May 7-20
when we visit Tuscany, the heart of the Italian kitchen.
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tefano
Mazzi grew up influenced by the simple, healthy foods of Liguria. Born
in La Spezia, along the Italian Riviera, Stefano started cooking at age
sixteen, inspired by an uncle who was a chef. In culinary school for four
years, he traveled to France to learn and experience French cuisine, then
returned to his native region to cook.