MORELLINO DI SCANSANO, COLOMBINI, 1998
Produced from sangiovese grown in the Scansano and Grosseto provinces of Tuscany, this is a medium-bodied, full-flavored red wine Full of fresh cherry and red berry aromas and explosive flavors of ripe berries and spice, it pairs well with the ribollita and crespelle.
  bottle $32.00    glass $8.25    1/2 glass $4.50

Alessio Giannuzzi
Chef-Partner,
Il Fornaio

orn and raised in Pistoia, Italy, Alessio Giannuzzi grew up on his family’s farm less than 50 kilometers from Florence. The oldest of four children, Alessio helped tend the family’s 400 olive trees, sangiovese vineyards and countless farm animals. Young Alessio spent most summers in Puglia helping out at his uncle’s gelateria, a young boy’s dream summer job if ever there was one.

At 13, Alessio’s first real food service job was in the Tuscan mountain town of Abitone. Though still a small boy, he worked the rotisserie and learned the gamut of Tuscan poultry, meat and game preparations. He loved the excitement of the kitchen and was eager to increase his knowledge of Italian cuisine.

Alessio graduated from the prestigious Instituto Alberghiero di Montecantini Terme at age 17. After the required military service, he felt ready to be a chef – and his parents were first in line to hire him. The Giannuzzis opened a pizzaria on the Tuscan seaside in tony Forte di Marmi where Alessio and his brother manned the ovens. During the off-season, Alessio honed his skills at the world-famous Grand Hotel La Pace in Montecatini.

Vacationing Italian chefs who had worked in the United States quickly noticed this young talent. Alessio was recruited to Rafaello’s, a tiny yet renowned Italian restaurant in Carmel, California that was recently named to Nations’ Restaurant News Hall of Fame.

Seeking a larger challenge, Alessio moved on to The Covey at Quail Lodge, one of California’s few Mobil Guide five-star resorts. While there, he met the Managing Partner of Il Fornaio in Carmel. The more he learned about the Italian restaurant and bakery, the more he wanted to work there. After a series of meetings and cooking sessions with Executive Chef Maurizio Mazzon, Alessio was offered the position of Chef-Partner.

“I am very excited about being here in Carmel,” Alessio says. “It reminds me in so many ways of Tuscany – the beautiful land, the best fresh produce, the nearby ocean and its treasures. And with our wood-fired rotisserie and pizza ovens, I have the perfect place to create authentic Tuscan food!”

TUSCANY is probably the most well known of the twenty regions of Italy. It was the cradle of the Renaissance, the home of Michelangelo, Leonardo da Vinci, the famous di Medici family. The Tuscan people have always had an adoration of quality and luxury; you will find here an ongoing pursuit of the good things in life. Tuscan food has a straight-from-the-garden flavor about it - the herbs are always fragrantly fresh, the salads often hand-picked wild greens. You will eat well in most any little country trattoria.

Tuscan cooking begins with careful attention to the selection of raw ingredients of the best quality, then prepares them with a minimum of sauces and seasoning. The epitome of this philosophy is Bistecca alla Fiorentina. This steak is so popular and so essentially Tuscan, that we offer it on our menu every day.

Olive oil is one of the ingredients of Italian cooking in which Tuscany excels - it is generally considered to produce the finest olive oil in Italy. While it is a flourish in many dishes, it is a standout in Panzanella (red and yellow tomatoes, cucumber, sweet onion, basil, toasted filone bread, extra virgin olive oil and red wine vinegar).

The Tuscans eat a lot of meat in addition to their famous bistecca, including sausage, veal, rabbit, lamb. Pasta dishes are simple but flavorful. The typical bread, Pane Toscano is unsalted – the perfect counterbalance. And the wines of Tuscany are superlative in quality and variety. So have a taste of Tuscany and share the Tuscan’s love affair with food.

"Buon Appetito!"

T U S C A N   T R A V E L   T I P S

EAT: Da Delfina. This restaurant is a must and a special treat. It is about a 20 minute drive from Florence located in the small village of Artimino. If your mood is to visit the Tuscan countryside, you will not find a better restaurant. Their menu changes daily; everything is fresh and perfectly prepared. The setting is rustic and the view is outstanding. In the summer time, you can enjoy cocktails on the small piazza. Via della Chiesa (Artimino). 558/718074.

STAY: Fattoria Dievole (Chianti). Founded in 1090, Dievole is Chianti’s oldest winery and is home to Il Fornaio’s vineyard. Owner Mario Schwenn has recently remodeled the guest house to accommodate travelers. An exquisite setting in the heart of Chianti. Mention Il Fornaio when you book, and Mario will take great care of you. 53010 Vagliali (Siena). 557/322613.

SEE: The Duomo of Siena (Siena). Our favorite of all of Italy’s cathedrals, this awe-inspiring medieval church alone is worth a visit to Siena. 557/283048.