Bellavista Franciacorta Brut, NV

A fragrant and elegant sparkling wine that is full of ripe apple, toasted bread, pear and apricot aromas and flavors. The wine is produced in the classic “methode champenoise” from chardonnay, pinot bianco and pinot noir grapes. We think sparkling wine pairs well with many foods but try it with the risotto or Coho salmon, a dish that uses this wine in the recipe.

$9.75 glass $47 bottle

Castello di Luzzano Bonarda, 2000

This is a dry, full-bodied red wine with intense violet and ripe berry aromas and flavors. Its excellent balance and depth of flavors make it a good match with grilled meats, tomato sauce and full flavored pasta and risotto.

$4 half glass $8.75 glass $34 bottle

Following the grape harvest, the remaining grape skins and seeds, known as pomace, are distilled and aged to produce this fiery spirit. Aromatic and smooth, grappa is known by Italians as a soothing aid to digestion. Salute!

$6.75 glass

Massimo Ruffinazzi
Chef-Partner, Il Fornaio

was born and raised in Casteggio, Lombardia Italy, just 50 kilometers outside of Milan. Casteggio is not far from the village of Barlassina, the original birthplace of Il Fornaio. This month we celebrate the home region of both Il Fornaio and Chef-Partner Massimo Ruffinazzi.

Cooking has always come naturally to Massimo. His greatest influence to become a chef was spending quality time with his family cooking in the kitchen while growing up. Massimo credits his grandmother most of all for inspiring his passion for making fresh pasta with only the best ingredients. This is an important tradition in Lombardia, and one that Il Fornaio also believes is an absolute must to create authentic Italian food.

Massimo started his career at the age of 14 when he would take the train at 6:00 a.m. every morning into Milan for school then after class take the train straight to work at a local family-style restaurant where he lived. He enjoyed the excitement of learning new skills and the operation of a restaurant. At 17, Massimo was offered an opportunity to work as a chef on the Princess Cruise line. He jumped at the chance and set off to travel. He made his way around the world with stops in such places as Japan and Australia. Massimo chose to continue traveling on his own after his contract ended. While in Monte Carlo, Massimo decided to open his own family-style Italian restaurant. Located near the theater district, his place was always busy after a show. He uses this experience to this day to operate a much larger kitchen at Il Fornaio.

Later, a friend brought him an ad she found in a magazine looking for experienced Italian chefs in the United States. Massimo’s passion for travel took over and he left for a month to tour the States, interviewing with several restaurants. On his way through Aspen, Colorado, Massimo was struck by its natural mountainous beauty and close similarity in climate with his original hometown of Casteggio. He moved there permanently as a result. It was Massimo’s fondness for wood-fired pizza that brought him to Il Fornaio in Lodo for the first time. The lure of an authentic Italian tasting wood-fired pizza was all it took to win him over. Fortunately for us Massimo joined the Il Fornaio family as a Chef-Partner in 2002. Massimo worked closely with Maurizio Mazzon, Il Fornaio’s Executive Chef, to create a special menu that is both authentic and true to the tastes of his native region.

Lombardia, Italy