Festa Regionale - Il Fornaio presents the region of Friuli-Venzia Giulia

PANE DI ZUCCA E NOCI Rustic pumpkin-walnut bread. Also available for sale at our Bakery counter.

POLPETTINE DI POLLO E RICOTTA Ricotta and chicken dumplings with sage and parmesan; baked in the wood- fired oven with porcini-tomato sauce $6.95 Pinot Grigio

PROSCIUTTO DI SAN DANIELE E PERE GRINGLIATE San Daniele prosciutto with grilled bosc pears and shaved parmesan $8.50 Pinot Grigio or Merlot

JOTA ALLA TRIESTINA Soup with borlotti beans, savoy cabbage, potatoes and pancetta $5.95 Tocai or Merlot

PRIMI PAPPARDELLE AL RAGU DI CAPRIOLO Housemade wide egg noodles, braised venison ragu with carrots, celery and onions $14.95 Merlot

PASTICCIO ALLA GRADESE Housemade pasta layered with crab, shrimp, mussels, clams, scallops and tomato bechamel, baked in the wood-fired oven $16.95 Pinot Grigio or Tocai

MANICHE ALL FRIULANA Pasta tubes, sausage, mushrooms, onions; rosemary and thyme cream sauce $13.95 Merlot

RISOTTO DEL PIAN CAVALLO Cavallo Risotto with porcini, white wine, parmesan, thyme and blueberries $15.95 Tocai

ANATRA AL FORNO Petaluma duck braised with red wine; served with pearl onions, mushrooms, carrots, peas and mashed potatoes $19.95 Merlot

BRANZINO CON VERZE Bluenose seabass filet sauteed with sage; served with savoy cabbage, pancetta and red wine vinegar $19.95 Tocai

GAMBERONI ALLA BUSARA Tiger shrimp sauteed with paprika, garlic and brandy, with capers, marinara and cream; served with grilled polenta $21.95 Pinot Grigio

STRUDEL DI MELE Apples layered in pastry with walnuts and zabaione; chocolate sauce and vanilla ice cream $6.95 Nocino

Marco Felluga Pinot Grigio, Collio, 1999
Produced from 100% pinot grigio grapes grown in the Collio region of Friuli, this full-bodied white wine has great structure and many layers of flavors, including apricot, acacia blossom and spice. The crisp aromas and flavors make it a great match with cheese pastas, chicken and fish.
bottle $26 glass $7 1/2 glass $3.50

Marco Felluga Tocai Friulano, Collio, 1998
This refreshing and delicious white wine is produced from 100% tocai friulano grapes grown in the Friuli region. Its vibrant floral and peach aromas and flavors combined with its fresh lingering finish and excellent balance make it a great pairing with lighter pastas, seafood and poultry dishes.
bottle $28 glass $7.50 1/2 glass $3.75

Livio Felluga Merlot, 1998
A lush full-bodied red wine full of bright blackberry, cassis and spice aromas and flavors. Produced from 100% merlot grapes cultivated in the gravelly alluvial soils in the hills near Venice, this velvety wine is a great match with grilled meats and game, as well as cheese and pasta dishes.
bottle $36 glass $9.50 1/2 glass $4.75

Nocino (Walnut Liqueur)
A smooth and delicious liqueur with rich flavors of toasted walnuts - a wonderful after dinner drink on its own or enjoyed in coffee, espresso or cappuccino. Salute!
$6.50 glass

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Roberto Ivan
Chef-Partner
Il Fornaio

oberto Ivan grew up in the small town of Sacile (sah-CHEE-lay) in Friuli on the Veneto border. He began to cook as a means to travel and learn languages, and discovered along the way a true passion for preparing food.

“Friuli has two strong influences in its cuisine,” Roberto explains. “In the north, close to Austria and Hungary where the region is quite mountainous, you will find game and mixed grilled meats. In the south, near Veneto and the coast, there is much more seafood, polenta and risotto. This is one of the things I like best about Friuli-Venezia Giulia, this wide variety of mountains to sea.

“My favorite dish on this menu is probably the Pappardelle al Ragu di Capriolo. I learned to cook this dish in a restaurant in the mountains called Ai Capriolo, where we featured game and rustic cuisine. I often serve it on special occasions, and the flavors and rustic quality continue to impress me.

I have cooked in many countries and still find the foods of this region especially satisfying, as they are simple and pure. I continue to find creativity in the kitchen and feel rewarded when my food is perceived well, as people's tastes are so different. It is my wish that you too will find pleasure in these foods of my home region. Buon appetito!”

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riuli is not on the ordinary tourist itinerary and is seldom visited by foreigners. But the people are honest and sincere and their initial reserve quickly gives way to warmth and hospitality, especially when it comes to food.
Our menu this evening features dishes that evoke the region's natural resources: Polpettine di Pollo (ricotta and chicken dumplings with sage and parmesan), Pasticcio alla Gradese (housemade pasta layered with crab, shrimp, mussels, clams, scallops and tomato bechamel) and Branzino con Verze (bluenose seabass filet sauteed with sage).
Much of the food of Friuli is borrowed from the Venetian repertory, so polenta often appears with dishes, such as Gamberoni alla Busara (shrimp sauteed with paprika, garlic and brandy).
The rustic peasant style of cooking around the area of Trieste is rich and robust. Pappardelle al Ragu di Capriolo (housemade wide egg noodles, braised venison ragu with carrots, celery and onions ), along with a slice of pane di zucca e noci and a glass of merlot makes for a hearty, satisfying meal.
With regard to wine, Friuli has a particularly well-adapted climate and superior soil for grapes and it produces some fine indigenous varieties. The best known is Pinot Grigio, a dry, crisp white made from the pinot grigio grape.
Nocino, a walnut liqueur is a fondly regarded beverage in Friuli. The walnuts are traditionally picked on the eve of the Festa di San Giovanni in June. The liqueur is then drunk in November as the weather begins to turn chilly. It's the perfect way to end your tour of Friuli-Venezia Giulia!

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