Grechetto, Falesco, 1999

Located 50 miles from Rome, Falesco's vineyards are situated in a grape growing area around the Umbrian - Lazian border. This crisp, dry and refreshing white is produced from 100% grechetto grapes. The delicate citrus aromas and flavors and lovely lingering finish make it a great match with the Portobello, Risotto and Salmone.
    bottle $28    glass $7.50    1/2 glass $3.75

Merlot, Falesco, 2000

A juicy, supple and racy red with layers of spicy blackberry flavors, this dense medium bodied wine is produced from 100% merlot grapes. Gentle tannins and excellent balance make it a nice match with our Zupetta di Pesce, Penne alla Puttanesca, and Agnello.
    bottle $32     glass $8.50     1/2 glass $4.25

Sambuca Romana

This rich, smooth anise flavored spirit has a heritage dating back to ancient Egypt and Babylonia. The great thinkers of those times recommended it as an aid to sound sleep and an antidote to wrinkles. Additionally, legend has it that anyone enjoying Romana served "con mosca" (with three coffee beans) is granted one wish and good fortune will surely follow! The celebrated beans are meant to signify Health, Wealth and Happiness. A perfect way to end your adventure in Lazio!
    glass $5.50

When Russell Johnigan was fourteen years old, his mother would call him from work and ask him to get dinner ready for his younger brothers and sister. Growing up in Louisiana meant that dinner was usually Cajun-Creole, and very spicy. Russell learned to cook it all at a young age.

His first job as a dishwasher gave Russell the opportunity to experience a restaurant kitchen first hand. He loved being in the kitchen, but it was at the carving station of a large party that his career path was cemented. Russell enjoyed interacting with the guests and answering all their food questions. He knew then that he wanted to be a chef.

On a vacation to California with his wife, Gwendolyn, Russell first met Maurizio Mazzon, Executive Chef of Il Fornaio. Impressed with Russell’s experience and enthusiasm, Maurizio promised to teach him all about Italian cooking. Russell moved to San Jose and began cooking for Il Fornaio in 1992.

At Il Fornaio, Russell worked side-by-side with a legion of native Italian chefs, and found he was actually beginning to think like an Italian chef. Mazzon agreed, and in 1998 promoted him to Chef-Partner at Il Fornaio in Sacramento.

Last year Russell was invited to go on the highly coveted Chef’s Tour, a 10-day trip through Italy led by the Il Fornaio Executive Chef. The group of eight began in Campania, in the south of Italy, and worked their way up the boot to Venice, eating in what seemed like nearly every trattoria, salumeria and gelateria along the way. But Russell fell in love with Rome - the energy and history he experienced there supplied an essential piece of his Italian education. A whirlwind late night tour after dinner at Nino Ristorante included the Vatican, the Coliseum and the Forum, ending at the Trevi Fountain, where Russell and his fellow chefs threw in coins to ensure their return to Rome.

In his kitchen at Il Fornaio in Sacramento, the energy Russell witnessed in Italy has been passed on to his staff. Festa Regionale gives them the opportunity to constantly explore the depths of Italian regional cooking. “My staff is so good at what they do,” he says, “that I have the freedom to be creative and interact with the guests.” Russell’s customers are often surprised to find that he’s not Italian. “Oh, but I am,” Russell assures them. “In the kitchen I’m Italian.”