Il Fornaio, Feste Regionale

PANE LUCANO Ring-shaped loaf of whole wheat and semolina flour, compliments of the Bakers of Il Fornaio. Also available for purchase at our Bakery.

ZUPPA DI TELLINE Clam soup with onions, tomatoes and white wine, in a lightly spicy fish broth 7.95

Bianco

ARINGHE E PEPERONI Smoked herring, roasted red and yellow peppers, capers and filone croutons; lemon-anise vinaigrette 7.50

Bianco

CARCIOFINI RIPIENI Artichoke stuffed with sausage, pecorino and caciocavallo cheeses, fresh tomato sauce 7.95

Ciro Rosso

TONNO ALLA REGINA Rare ahi tuna with eggplant, zucchini, cherry tomato and mint salad 9.25

Bianco

SPAGHETTINI AL SUGO DI TONNO Thin spaghetti, Genoa tuna, capers, olives, onions and tomato sauce 12.50

Ciro Rosso

FUSILLI ALLA SILANA Corkscrew pasta, prosciutto, porcini; montepulcino wine and tomato sauce 12.50

Ciro Rosso

AGNOLOTTI CON AGNELLO Round ravioli filled with lamb and pecorino cheese; vegetable-sangiovese reduction 12.95

Ciro Rosso

RISOTTO CAN SCAMPI Risotto with whole grilled langustinos, rock shrimp, asparagus, lobster sauce 16.95

Bianco

COSTOLETTA D'AGNELLO Lamb chops, roasted red and yellow peppers, artichokes, wild mushrooms, served with lightly spicy sauteed potatoes 19.50

Ciro Rosso

INVOLTINO DI SPADA Mesquite grilled swordfish stuffed with shrimp, pecorino and caciocavallo cheeses, almonds, garlic and bread crumbs, with lightly spicy sauteed potatoes 18.95

Bianco

BRANZINO ALLA CALABRESE Sauteed seabass filets, salad of red and yellow roasted peppers, eggplant, zucchini, basil, onions and red wine vinegar 17.95

Bianco

BUDINO DI RICOTTA Chocolate-ricotta cake with raisins, lemon and orange zest; marinated melon and berries 6.50

REGALEALI BIANCO REGALEALI, 1998
A fragrant and refreshing white wine brimming with aromas and flavors of fresh citrus fruit and toasted almonds. This dry medium-bodied wine is produced from inzolia, catarratto and sauvignon tasca grapes grown on the sun-soaked slopes of the neighboring island region of Sicily. It is a great match with lighter dishes, especially chicken and fish (the Risotto and Involtino on this menu).
26.00 bottle 6.75 glass 3.50 1/2 glass

CIRO ROSSO LIBRANDI, 1998
Produced from a varietal of Greek origins, the gaglioppo grape is the region's most prominent. Grown along the Tyrrenian Coast, this dry medium-bodied red has elegant texture and balance. Aromas and flavor of berries and spice make this a delicious pairing with grilled meats and hearty pastas (the Agnolotti on this menu).
26.00 bottle 6.75 glass 3.50 1/2 glass

Gianni Spatola Chef-Partner of Il Fornaio

		patola (pronounced spah-toe-lah) in Italian means spatula. "So perhaps I was always meant to be in the kitchen," Gianni Spatola says. There is a story about his first name too; his given name is Francesco, but everyone calls him Gianni (short for Giovanni).
"My grandfather and father are both named Giovanni, and my parents didn't want to confuse the family by having another Giovanni. But from the moment I was born, everyone called me Gianni." Somehow this version of Italian logic makes perfect sense. Gianni began culinary school in Palermo (Sicily) at age 14-1/2. "I wanted to learn to cook because I liked to eat good food. And I love the ambience of the restaurant, the people all around and the special feeling I get when a customer is pleased." He left Palermo in 1979 to come to the States where he lived in New York for ten years. He ended up in San Jose where he met his wife, Dana. He began cooking with Il Fornaio as a senior sous chef in San Francisco and is now Chef and Partner of Il Fornaio in Palo Alto. "What makes the food of Calabria stand out is that it is the spiciest food in Italy. The fish broth (in the Zuppa di Telline) and the side of sauteed potatoes (served with the Costoletto d'Agnello and Involtino di Spada), are typical of spicy Calabrian dishes. But do not be afraid, everything is full of flavor. "You will find lots of involtini ("bundled" food) in Calabria. The region is poor and this is an inexpensive way to dress up simple food. Involtini di Pesce Spada (swordfish steaks rolled with caciocavallo cheese and seasoned breadcrumbs and sauteed in olive oil) is a wonderful example of "bundled" food. The potatoes served with the Costoletto d'Agnello (and the Involtini) I remember eating on trips through Calabria. The potatoes absorb the flavor of the oregano, a nice and mild, balance to the spicy finish. "End your meal with Budino di Ricotta (chocolate-ricotta cake with raisins, lemon and orange zest). The sweetness of this cake is the perfect complement to the spicy food of Calabria! "Buon Appetito!"



Picture Italy and its boot shape. Now travel down to the toe of the boot: this is Calabria. The terrain is spectacular - mountainous with striking coastal vistas. There is not much arable land, but olives, tomatoes, peppers, eggplant and citrus thrive. Little meat is produced; lamb and pork are the most common.
Because livestock is so scarce, there are few cheeses, but one stands out and is used profusely - caciocavallo (KAH'-cho ka-VAHL'-loh). The name refers to the shape of this mild cheese, as balls of the newly-made cheese are tied to either ends of a string to age, as if they could be slung over a horse (cacio=cheese, cavallo=horse). The surrounding seas contribute greatly to an otherwise restricted diet. Swordfish are caught in large numbers in the Strait of Messina between April and July as they migrate. Calabrians do not go for rich desserts, and wine production is small. They do, however, love spicy food, using the simplest of ingredients. Benvenuti in Calabria!

Coming July 3 - 16:
THE FOOD AND WINE OF PUGLIA
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For information regarding Il Fornaio, please contact us at info@ilfornaio.com