Soave Classico Superiore, Pieropan, 2001

Cultivated in the town of Soave, just east of Verona, Pieropan Soave is a dry and refreshing white wine full of fresh and fruity aromas and flavor—which make it a nice match with the Carciofini and Pasticcio.

bottle $25 glass $6.50 1/2 glass $3.25

Bianco di Custoza, Zeni, 2000

Bianco di Custoza is a dry yet fragrant white wine full of intense aromas and flavors of jasmine, apples and pears. Its excellent balance and complexity make it a great pairing with the Risotto and Tonno.

bottle $24 glass $6.00 1/2 glass $3

Valpolicella, Zenato, 2000

This concentrated full-fruited red is produced from very ripe bunches of Corvina Veronese, Rondinella and Molinara grapes grown in the heart of Verona's Valpolicella district. Earthy aromas and flavors of plum, cedar and spice, a medium body and smooth, well-balanced structure are the perfect complement to the Bigoli Rialto and Scalloppine Val Gardena.

bottle $27 glass $7 1/2 glass $3.50

Amarone della Valpolicella, Masi
Costasera, 1999

More full-bodied than the Valpolicella, this Amarone has concentrated, ripe cherry fruit and spice flavors. Produced from Corvina and Rondinella grapes grown in the Valpolicella Classico district, it has an elegant structure,
balanced acidity and long lasting finish, perfect with the Mezzi Ravioli.

bottle $64 glass $16.50 1/2 glass $8.25

Fabio Flagiello
Chef-Partner
Il Fornaio

abio Flagiello knew he wanted to become a chef at the age of nine, when he saw a magazine photo of a chef slicing meat. He began his formal culinary and hospitality training at age fourteen, and later cooked at the world renowned Hotel Danieli in Venice. He then worked in Paris before coming to the United States in 1989. Today, Fabio is the Chef-Partner at Il Fornaio in San Francisco.

Fabio thinks that San Francisco is the perfect place for him to be cooking. “It is the Western culinary capital of the United States”;, he says. “We can highlight the stars of each growing season, when the best products are available. San Francisco diners come looking for the freshest ingredients, prepared in the great tradition of regional Italian cooking. I want our guests to sense the depth of knowledge behind what we're doing, and to experience the best of my Italian culinary heritage.”

“My philosophy in the kitchen is to bring out the flavor of food, not add to it to cover it up,”; Fabio explains. “And since I am a serious athlete outside of the kitchen (Fabio is now training for the Ironman Triathlon), I am also very aware of how important it is to offer healthy food. It just doesn’t make sense to eat poorly.”

Fabio grew up in Trieste, in Veneto’s neighboring region of Friuli-Venezia Giulia, so this menu brings back many childhood memories. “The appetizer Calamari in Tecia (calamari sauteed with white wine and tomatoes) is very nostagic - it's what I ate growing up,” Fabio explains. As I was testing the recipe it nearly brought tears to my eyes.

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: crab, scallops, fish and prawns. From fishermen 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 and the world.

Spices fueled the Venetian empire. Venetians began trading salt from their marshes in exchange for cheese 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.