Panini del Sabado Braided egg bread, compliments of the Bakers of Il Fornaio. (Available for sale at the Bakery counter.) Carciofini Canal Grande  Baby artichokes baked with crab, parmesan, bread crumbs and garlic; lemon sauce   $9.95 Prosecco Grigliata di Radicchio  Grilled Treviso radicchio, crispy pancetta, shaved parmesan, parsley oil   $7.95 Valpolicella Passato di Zucchine e Spinaci Passato di Zucchini, spinach and potato soup with parsley, parmesan and croutons  $6.50 Due Uve Mezzi Ravioli al Vino Rosso   Ravioli filled with prosciutto, Swiss chard, parmesan and bechamel, herbed red wine and porcini sauce with asiago cheese   $14.50 Valpolicella Tagliatelle Colli Euganei  Housemade pasta, Italian pork sausage, porcini mushrooms, tomato-red wine sauce  $13.95 Amarone Pasticcio di Pesce    Seafood lasagna with shrimp, crab, clams, mussels, scallops, mixed mushrooms and bechamel  $16.50 Prosecco Risotto alla Buranella    Risotto with shrimp, clams, scallops, mussels and tomato sauce  $15.95 Due Uve Scalloppine Val Gardena  Thinly sliced veal with speck, chanterelles, asparagus and prosecco; with mashed potatoes  $19.50 Valpolicella Gamberoni alla Veneta   Grilled fresh water prawns and lemon-garlic-parsley sauce; served with roasted potatoes and spinach  $21.95 Prosecco or Due Uve Spiedini alla Piastra    Grilled skewers of calamari, shrimp, sea scallops, salmon, seabass, red and yellow peppers; served with cannellini beans and radicchio, grilled polenta  $22.95 Due Uve Crespelle di Mele Fritte   Crepe filled with apples and grappa pastry cream, blueberry sorbet and caramel sauce  $7.50 Torcolato

	Prosecco, Carpene Malvolti, NV Prosecco, native to Veneto, produces a wonderful variety of lightly sparkling wine that can be enjoyed as an aperitif or savored throughout the meal. This dry and elegant wine has a great balance of acidity and fruit. It is the perfect way to begin a meal and is wonderful with the Carciofini, Pasticcio and Risotto.    bottle $29 glass $6.50 1/2 glass $3.25
	Due Uve, Bertani, 1999 A lively, medium-bodied white wine produced from pinot grigio and sauvignon blanc grapes grown near Verona, Due Uve (“two grapes”) is dry and refreshing, with fresh peach and apricot aromas and flavors - great with Passato di Zucchini, Gamberoni and Spiedini.    bottle $25 glass $6.50 1/2 glass $3.25
	Valpolicella Classico, Le Ragose, 1997 This fragrant red is produced from corvina veronese, rondinella and molinara grapes grown in Verona’s Valpolicella district. Brimming with earthy aromas and flavors of plum, cedar and spice, its medium-body and smooth, well-balanced structure are a perfect complement to the Radicchio, Ravioli and Scaloppine.    bottle $34 glass $8.75 1/2 glass $4.50
	Amarone, Acinum, 1995 Full-bodied and smoothe, this red wine is full of concentrated ripe cherry fruit and spice. Produced from corvina and rondinella grapes grown in the Valpolicella Classico district, its elegant structure, balanced acidity and long lasting finish make it a great accompaniment to hearty pasta dishes, such as the Tagliatelle.    bottle $58 glass $14.75 1/2 glass $7.50
	Torcolato, Maculan, 1998 This dessert wine is produced primarily from vespaiola grapes with small amounts of tocai and garganega grapes grown in the commune of Breganze. It is rich and succulent with aromas and flavors of baked pears, apricots, honey, vanilla and spice. Its well-balanced acidity makes it an excellent match with cakes and fruit tarts.    $8.75 glass

Mauron Mazzon Chef-Partner and Veneto Native orn in Marcon, Veneto, Mauro Mazzon grew up learning how to cook in a family of seven children. “It was like a cooking class with my mother as the teacher and my brothers and sisters as the students”, Mauro explains. “We were busy each summer putting up all the sauces and ‘marmellate’ for the winter.” When Mauro was thirteen, he worked for a butcher, delivering meats to the restaurants of Venice. His first view of a restaurant was always from the back door into the kitchen, so, as he says “the kitchen was my first love.” He even delivered meat to the restaurant where his older brother Maurizio worked, and later started there as a busboy. “This restaurant, All’Angelo, one of the largest restaurants in Venice, is near the Piazzo San Marco and is very famous. I soon moved up to server, then into the kitchen, and I have never stopped working in the kitchen!” Mauro exclaims. I love the influence Veneto brings to my cooking. It is though I am able to travel there each day I am in the kitchen.“One of my favorite Venetian specialties is prosecco, the lightly sparkling wine. In Veneto we have the Strada del Prosecco (Prosecco Drive), a country road linking the towns of Conigliano and Valdobbiande. Drive along this road and you will experience a breathtaking landscape dotted with small villages, vineyards and trattorie serving refreshing glasses of prosecco. “Cooking to me is like medicine: you have to take it every day or you’ll feel bad. With my wonderful Sous Chefs and crew, I am able to feel great every day! So enjoy this menu of my home region - Buon Appetito.”

The entire region of Veneto bears the imprint of one of the greatest civilizations of all time, the free state of Venice. After the fall of Rome, mainland refugees settled the sparse Venetian islands to escape waves of invaders. They found their subsistence as fishermen, and lived off seafood harvested from the canals of the Adriatic: soft-shell crabs, pink scallops, monkfish, seabass and prawns. From fisherman they became sailors, leading inevitably to sea merchants. Combining seafaring skills with their unique geography, the people of the Venetian arc created an empire whose culinary and cultural impact are felt to this day throughout Italy. Spices fueled the Venetian empire. Venetians began trading salt from their marshes in exchange for cheeses and vegetables, rice and greens. Parmesan from Emilia-Romagna, radicchio rosso from Treviso, and produce from across Italy became integral parts of "La Cucina Veneziana." They soon expanded to more precious commodities, and by the 12th century controlled the European market for rare spices. From saffron to cinnamon to curry from India and Africa, the merchants of Venice became wildly wealthy supplying Europe with these exotic ingredients. Venice is known around the world for Carnevale, the last chance for revelry before Lent. The whole of Venice is transformed into a stage where extravagant costumes and masquerades are encouraged.