Il Fornaio, Festa Regionale - Sicily

SICILY

Pane Siciliano Semolina bread with sesame seeds, compliments of the Bakers of Il Fornaio.(Available for sale at the Bakery counter.)

Maccu Fava bean soup with wild fennel and onions, extra virgin olive oil $5.95

Bianco
Carpaccio di Pesce Spada Smoked swordfish, blood orange, lemon and extra virgin olive oil, caponata $8.50

Bianco
Funghi Ripieni Baked champignon mushrooms stuffed with leeks, bell peppers, parmesan, bread crumbs and garlic; shallot-white wine sauce $7.95

Passomaggio
Insalatina Mediterranea Mixed greens, grilled eggplant, roasted red and yellow bell peppers, goat cheese, balsamic vinaigrette $6.95

Passomaggio

Spaghetti Mazara del Vallo Thin spaghetti, half Maine lobster, mussels, gulf shrimp, tomato sauce $18.95

Bianco
Rotolino di Melanzane Thin spaghetti, smoked mozzarella, tomato sauce, almond-basil pesto; wrapped around sliced eggplant and provolone cheese and baked in the wood-fired oven $11.95

Passomaggio
Ravioli Isola d'Ustica Housemade ravioli filled with red snapper and fava beans; roasted tomato sauce $12.95

Bianco
Risotto Francu u Piscaturi Risotto with clams, gulf shrimp, swordfish, crushed tomatoes $13.95

Vitello alla Siciliana Veal filled with provolone, salame and pinenuts, braised with red wine; served with mashed potatoes, peas and carrots with prosciutto $17.50

Passomaggio
Involtino di Tonno Ahi tuna rolled with shrimp, mozzarella, pinenuts and breadcrumbs; caponata $17.95

Bianco
Pesce Spada alla Palermitana Mesquite-grilled swordfish steak; arugula and cherry tomato salad $18.50

Torta di Ricotta Ricotta Ricotta-orange cheesecake with vanilla and chocolate sauce $5.95

Averna Amaro

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

The Regaleali estate, owned by Count Lucio Tasca, is planted with over 500 acres of vineyard and is one of the world's most modern wineries. This is a fragrant and refreshing white wine brimming with aromas and flavors of fresh citrus fruit and toasted almonds. This medium-bodied white is produced from inzolia, catarrato and sauvignon tasca grapes grown on the sun-soaked slopes of central Sicily. It goes well with lighter dishes, especially fish, chicken and light pastas.

$28 bottle $7.25 glass $3.75 1/2 glass

Passomaggio, cultivated on the northern Sicilian coastline estate of Santa Anastasia, is a supple and delicious red wine that is a blend of nero d'avola, merlot and cabernet sauvignon. This dry wine is full-bodied and full of ripe cherry fruit and hints of spice. Its good balance and lingering finish make it a wonderful pairing with grilled meat or poultry, and hearty pasta dishes.

$4.00 glass

Averna Amaro is a favorite Italian digestivo (herbal liqueur) derived from an ancient monk recipe, with hints of vanilla, apricot and chocolate. Delicious served neat or over ice with a lemon twist. Salute!

Alessandro Carollo was born in Palermo, on the northern coast of Sicily. "When I was a young boy, I became familiar with cooking through frequent trips to my grandfather's kitchen. This exposure to the kitchen led me to attend culinary school at age fourteen." Upon completion of his five years of study he began working at traditional Sicilian restaurants, then worked a summer in Florence. After two years of hard work in Sicily, Alessandro's dream to cook in California became a reality when he moved to San Diego and worked at a restaurant called Tuscany. By chance, one day he stopped to eat at Il Fornaio in Del Mar and was immediately struck that this was where he really belonged. He was hired as a sous chef at Il Fornaio in Pasadena. "Il Fornaio was my choice because I liked the authentic Italian ambience. And the concept of regional Italian menus each month seemed interesting and fun; from my first day at Il Fornaio I had hopes of designing my own regional menu. Now that I have become a Chef-Partner, I finally get my turn!"

Drawing from his own experience and inspiration from his wife Sara, who is also Sicilian, Alessandro created this menu in the hope that it will bring the many authentic smells and flavors found on the sunny shores of Sicily to every Il Fornaio guest. "Each time I prepare these Sicilian dishes I am transported back to those days in my grandfather's kitchen, where my passion for food began. Buon Appetito!"

Be sure and eat at Antica Trattoria dell' Arco Francu U' Piscaturi in the town of Porticello. The owner is good friend of Alessandro. Francesco Crivello will greet you and show you the greatest hospitality as he serves Pesce Spada Panato (breaded swordfish) and Pesce Spada Affumicato (smoked swordfish carpaccio). Alessandro is happy to make additional travel suggestions for your trip to Sicily, just call him at 303.446.9090.

The largest island in the Mediterranean, Sicily is a cultural melting pot. Its heritage - both historical and culinary - is as much Greek, Arab and Norman as it is Italian. When you cross over from the Italian mainland to Messina, you are only 90 miles away from Tunisia, and North African influences permeate Sicilian cuisine. The Ancient Greeks also made their mark, but it is a strange mixture of Norman and Arabian influences, coupled with a sunny climate and fertile soil that gives Sicily its abundance of unique foods and culinary traditions. Many ingredients were introduced to Italy via Sicilian ports. Rice, brought to Italy by Arabian merchants is featured in Risotto Francu u Piscaturi. Semolina is another ingredient brought to Italy through Sicily. Semolina stars in the bread we offer tonight, aptly named Pane Siciliano.

Sicily is home to over half of all of Italy's registered fishing boats, so much of the Sicilian diet is based on seafood. The vast migration of tuna and swordfish past the island were recorded as far back as Aristotle in the 4th century BC. and inspired two fish dishes on tonight's menu: Carpaccio di Pesce Spada (smoked swordfish) and Involtini di Tonno (tuna rolled with shrimp, mozzarella, pinenuts). Sicily is also the citrus capital of Italy and the classic combination of fresh orange and fennel is featured in the Carpaccio di Pesce Spada. There is not much grazing land on the island, so whatever sheep are raised are mostly used for milk for the variety of cheeses that Sicilians love, especially ricotta and pecorino. Because of the climate, much of any year's first vegetables in Europe are grown in Sicily. Springtime on the Continent is announced by the arrival of the first of many boatloads of Sicilian eggplant, peppers, and peas. Eggplant is used liberally in many regions of Italy, but much of what is bought in the North comes from the South. Sicily also has long cultivated a surplus of wheat. Pasta, while believed to have been invented in China, was introduced to Italy by merchants arriving in Sicily.

Restaurants | Bakery | Catering | Magazine | Festa Regionale | Mailing List
Recipes | Merchandise | Shareholders | Jobs | FAQs | Home

For information regarding Il Fornaio, please contact us at info@ilfornaio.com

� Copyright 1995 - 1999, Il Fornaio America Corporation.
All rights reserved.

� Copyright 1995 - 1999, Il Fornaio America Corporation. All rights reserved.