Trebbiano d’Abruzzo
Tollo Villa Diana, 1999

This dry white wine is produced from 100% trebbiano grapes cultivated on the hills between Pescara and Chieti. The warm breezes from the Adriatic Sea combined with the clay-limestone soils provide ideal growing conditions that produce fresh and aromatic white wine. Crisp and light-bodied, it’s a perfect match for Zuppa di Aragosta and Petti di Pollo.
   $22 bottle $5.75 glass $2.75 1/2 glass

Montepulciano d’Abruzzo
Cataldi Madonna, 1998

This rich and robust red wine is produced by the Madonna family in the small village of Oferna, which boasts favorable conditions for producing long-lived wines. Deep ruby red and full-bodied it has spicy, ripe berry fruit complemented by rich and earthy aromas and flavors. Try this full-flavored wine with Risotto all’ Aquilana and Costicine d’Agnello.
   $30 bottle $7.75 glass $4 1/2 glass

Osvaldo Tomatis
Chef-Partner
Il Fornaio

oo many Italians, the two most important things in life are family and food. Abruzzo has a tradition that strongly reflects these two values – the panarda. At a panarda, friends and family gather together to celebrate a special occasion and will spend hours dining on at least thirty and sometimes as many as sixty courses of different foods. The food is always fresh, with all the ingredients coming from the local farms. Most everybody grows their own tomatoes, raises chickens and pigs, and grows olives and grapes for making their own olive oil and wine.

For Osvaldo Tomatis, who spent much of his childhood influenced by the foods of Abruzzo, the spirit of the panarda finds its way into his cooking every day. “I try to bring a sense of celebration into the kitchen, for my staff as well as for my customers,” Osvaldo explains. “And not just with these foods of Abruzzo, but for dishes from all the regions of Italy.”

Osvaldo grew up in the north of Italy and has traveled to nearly every region in the country. “What I love about regional cuisine is that you can see the same ingredients used differently from area to area. For example, in Abruzzo we’ll grill lamb with thyme (Costicine d’Agnello), in Lazio, they use more garlic, and rosemary is the predominant herb. In Lombardia lamb is braised, not grilled and polenta or rice is served along side the lamb instead of potatoes.
“Much of what makes each region special is the effect of geography on local products. Take fresh pecorino cheese of Abruzzo: this sharp and tangy sheep’s milk cheese is popular in the region, as sheep are easy to raise in the mountainous terrain. The cheese lends a unique quality to the food throughout the courses of this meal, from the bread (Pane Mamma Sabia), to the appetizers (Prosciutto Cacio e Pere), and pasta and risotto (Cannelloni del Fattore and Risotto all’ Aquilana). “The rugged landscape means sparse agriculture; we use a lot of beans, potatoes and grains. There is not much open land for big animals to graze. And as the region borders the Adriatic Sea, there is a rich tradition of seafood dishes.

“Another aspect of regional cuisine I find interesting is how the history of each region is manifest in its food. In Abruzzo you see the influence of occupation by Rome, Greece and Spain.“My customers say they enjoy the stories and history I bring to the table with my food - it makes the meal more personal to them. And for me, I enjoy seeing my staff and guests learn about the culture of my native country.

“Abruzzo offers everything a person could want: beautiful mountains, lakes, the Adriatic Sea, and a tradition of great cooks and home grown food. Join me in Abruzzo and share in the spirit of the panarda.

“Buon Appetito!”