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

Zuppa di Pesce Seafood soup with clams, mussels, shrimp, scallops and toasted Il Fornaio croutons $7.25
Bianco

Caponata con Gamberi Sweet and sour eggplant served with grilled scallops and shrimp $7.95
Bianco

Carpaccio di Pesce Affumicato Imported smoked swordfish and tuna, fennel, orange; citrus vinaigrette $7.95
Bianco

Tagliatelle alla Trapanesee Homemade spinach pasta, tomatoes, garlic, basil and almond pesto $10.95
Bianco

Pennette alla Norma Pasta tubes, tomato sauce, eggplant, fresh and dry ricotta cheese $10.95
Passomaggio

Spaghettini Mondellana Spaghetti with swordfish, eggplant, tomato sauce and mint $12.50
Passomaggio

Risotto Nero Arborio rice with scallops and shrimp in squid ink $12.95
Bianco or Passomaggio

Arrosto Palermitana New York steak pounded, breaded and grilled; with fresh tomato-onion salad $14.95
Passomaggio

Involtini di Spada Swordfish rolled with bread crumbs, raisins, pinenuts and oregano, grilled and served with fresh tomato-onion salad $16.95
Bianco

Dentice alla Griglia Whole red snapper grilled with lemon, rosemary and bay leaves; with fresh tomato-onion salad $18.95
Bianco

Cassata Gelato Pistacchio, sweet cream and hazelnut ice cream cake studded with pistacchio nuts and candied fruit $5.50

Gianni began culinary school in Palermo 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." His first job out of culinary school was at a well known Palermo restaurant, Gourmand's, where he stayed for three years. He went back nineteen years later, on the annual Il Fornaio Chefs Tour in 1997 and met with the chef-owner, maitre d' and a waiter who have been there for over 25 years. Two dishes on Gianni's Sicily menu come from Gourmand's: Involtini di Spada and Carpaccio di Pesce Affumicato. The swordfish and tuna in the Carpaccio are actually smoked at Gourmand's and imported especially for use in this dish.

Gianni eventually left Palermo 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. Growing up in Sicily has strongly influenced his cooking today. "In Sicily we cook mainly with extra virgin olive oil, never butter or cream. We use lots of herbs, especially oregano, garlic, and put eggplant in practically everything. My kitchen is always stocked with these ingredients, along with all kinds of fish; I like the simple yet strong flavors that result from this style of cooking. So come with me to Sicily and enjoy the bread, food and wine of this island region. Buon Appetito!

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 9o 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 Nero. 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 Affumicato (smoked swordfish and tuna) and Involtini di Spada Spada (swordfish rolled with breadcrumbs, raisins, pine nuts and oregano). Sicily is also the citrus capital of Italy and the classic combination of fresh orange and fennel is featured in the Carpaccio di Pesce Affumicato.

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.