Emilia Romagna, Il Fornaio's Festa Regionale

Map of Italy showing the region Emilia Romagna

DINNER MENU October 6-19, 2003

PANE COMUNE Traditional crusty braided bread, compliments of the Bakers of Il Fornaio. Available for purchase at the Bakery counter.

VELLUTATA ROMAGNOLA Soup of champignon mushrooms, caramelized onions, potatoes and shaved parmesan in vegetable stock $5.50 bowl; $3.50 cup Sangiovese

FRITTO DI VERDURE ALL'EMILIANA Crispy zucchini and eggplant strips with 3 dipping sauces: spicy tomato, parsley, tartar sauce $6.95 Pignoletto

INSALATA DUE TORRI Arugula, endive, shiitake mushrooms, cherry tomatoes, shaved parmesan, croutons, lemon-olive oil dressing $7.50 Albana

AGNOLOTTI DELL’OSTERIA DEI CAVALIERI Fresh spinach pasta filled with rotisserie chicken, leeks, potato and ricotta; in a light sage-cream sauce $13.50 Albana

TRENETTE ALLA RIMINESE Fresh thin pasta with shrimp, bay scallops, arugula, tomatoes and shallots $15.95 Pignoletto

ROTOLINO DI ZIA TERESA Fresh pasta rolled with ricotta and provolone cheeses, prosciutto and spinach; baked with parmesan and bechamel in the wood-burning oven $12.95 Sangiovese

RISOTTO CON LA ZUCCA Risotto with butternut squash, shrimp, zucchini and 20-year old balsamic vinegar $14.95 Pignoletto

PETTO DI POLLO ALLA MODENESE Roasted chicken breast rolled with prosciutto di Parma, fontina cheese and sage, served over a balsamic reduction; butternut squash and spinach terrine, mashed potatoes $15.95 Sangiovese

BRANZINO CON FUNGHETTI Seared halibut, grilled shiitake mushrooms and mashed potatoes; sangiovese-lemon reduction $19.95 Pignoletto

SCALLOPINE ALLA BOLOGNESE Lightly breaded veal scallopine topped with prosciutto, parmesan, marinara; served with sauteed vegetables and roasted potatoes $20.50
Gutturnio

TORTA DE RISO Arborio rice cakes with amaretto, almonds and candied fruit, with lemon creme anglaise and chocolate coffee beans $5.95

Pignoletto
Vallona, 2001
1/2 glass $4 glass $7.75 bottle $30

This unique, dry white wine is elegant, crisp and light-bodied with fresh flavors of citrus fruit, almonds and vanilla.

Albana di Romagna
Tre Monti, 2001
1/2 glass $3.50 glass $6.75 bottle $26

Produced from Albana grapes grown southeast of Bologna, this delicate white wine has crisp aromas and flavors of apricot, plum, dried fruit and spice.

Sangiovese di Romagna Riserva
Tre Monti, 1999
1/2 glass $4 glass $7.75 bottle $30

A medium-bodied, full flavored red wine from 100% Sangiovese. Full of concentrated black cherry and blackberry fruit aromas and flavors.

Gutturnio dei Colli Piacentini Riserva Romeo, Castello di Luzzano, 1999
1/2 glass $5 glass $9.75 bottle $38

Grapes grown in the western part of the region produce this medium bodied red wine from a blend of 60% Barbera and 40% Bonarda. It is elegant and lush with aromas and flavors of red berries and spice.

Gianluca Sarti
CHEF-PARTNER
IL FORNAIO
PASADENA

ianluca Sarti was born in Bologna, considered by some to be the culinary center of Italy. So it is not surprising that he developed a passion for food at a very young age. When Luca was fifteen he left home to pursue his dream of becoming a renown chef. “I loved to eat as a child. You can imagine, with all the food I was exposed to in this great region, that I would want to enter the culinary profession!”

Realizing that being a chef required more than a passion and flair for cooking, Luca enrolled in culinary school in Rimini to learn as much as he could. The legendary Hotel Le Tre Vaselle was his first employer. This was his introduction to the excitement and activity of the kitchen. Luca was then offered a position at the Hotel Baglioni in Bologna. A curiosity for international foods led him to France and New Zealand before he returned to Italy as chef at La Lumiera in Bologna.

When asked by a friend in 1994 to come to Los Angeles to create an Italian menu for a new restaurant in Beverly Hills, Sarti jumped at the opportunity. Once in Beverly Hills he met Giuseppe Consarino, Managing Partner of Il Fornaio, who later asked him to be a sous-chef in the restaurant. Luca’s passion and skill quickly led him to his current position of Chef-Partner of Il Fornaio in Pasadena. Yet he still manages to return to Italy to visit his family and enjoy meals in his parent’s restaurant in Bologna, Ristorante Marco Polo.

Sarti explains why he feels so happy in charge of his own kitchen, “It is here that I can truly express myself. I respect the traditions of the regions of Italy, yet create new dishes that are unique to my vision. This menu of Emilia-Romagna takes advantage of the bounty of excellent ingredients we have, the reggiano-parmigiano, balsamic vinegar, prosciutto, but allows me to offer it to you in a way you may not have experienced before. Buon Appetito!”

milia-Romagna is arguably one of the finest culinary regions in all the world. The plain that runs the length of the region has some of the richest soil in Italy, creating abundant food resources. Emilia-Romagna leads Italy in the production of wheat and tomatoes; pigs and cows are raised in large quantities.

Perhaps no product from Emilia-Romagna is more famous than “Parmesan” cheese. Originally from the province of Reggio, it is now also produced in neighboring Parma, hence “Parmigiano Reggiano”, the true Italian name of this world-famous cheese. It is aged for at least one year and its authenticity and quality are regulated by the Italian government.

The province of Modena in Emilia-Romagna produces one of Italy’s most precious commodities: balsamic vinegar (aceto balsamico). Balsamic vinegar is made with as much care as wine and is also strictly regulated.

Map of the Region of Emilia-Romagna, Italy

The region’s capital city of Bologna is believed by many to be the culinary capital of Italy. Tortellini, the pockets of pasta stuffed with the freshest meats and vegetables, originated in Bologna and are now found in numerous regions in Italy, and around the world. Agnolotti dell’Osteria ai Cavalier (spinach pasta filled with rotisserie chicken, leeks, potato and ricotta in sage-cream) are a tortellini variation.

The name of Bologna has become part of the English language as “baloney”, a pale imitation of Bologna’s special sausage, mortadella. It is found in salumerie (delicatessens) around the world as well as an ingredient in pastas and meat dishes.

With all of Emilia-Romagna’s resources, it should come as no surprise that it is a region of hearty eaters.

Buon Appetito!

Traditionally the vinegar is aged progressively in twelve different casks where it absorbs the qualities of each cask. Only casks made of oak, chestnut, mulberry and juniper may be used, and with each cask the vinegar becomes richer than its predecessor. After several years of blending, aging and moving from cask to cask, the vinegar is a dense dark brown, with a mixture of tart and sweet. The longer it is aged, the richer it becomes; some are aged as long as one hundred years.

Petto di Pollo Modenese (roasted chicken breast rolled with sage, prosciutto and fontina cheese)is finished with a twenty-year old balsamic vinegar.

Coming November 3-16:
the food, bread and wine of Piemonte.

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www.ilfornaio.com