M E N U (Dinner April 5-18, 1999) pane PANE TOSCANO Traditional salt-free Tuscan bread, compliments of the Bakers of Il Fornaio. (Available at the Bakery counter to take home.) antipasti e minestre PANZANELLA Red and yellow tomatoes, cucumber, sweet onion, basil, toasted filone bread, extra virgin olive oil and red wine vinegar $5.95 Vernaccia TORTINO DI PORCINI Terrine of porcini mushrooms, shrimp, truffle oil, parmesan crisps $6.95 Chardonnay TRIPPA ALLA FIORENTINA Beef tripe stew with tomatoes, vegetables, garlic and rosemary $5.50 Chianti GARMUGIA Asparagus, fava bean, artichoke and pea soup, topped with toasted filone bread $5.50 Vernaccia primi PAPPARDELLE DI CASTAGNE Homemade chestnut pasta with porcini mushrooms, Italian sausage, tomatoes, white wine and crushed red pepper $11.95 Rinascimento CRESPELLE ALLA CARDUCCI Crepes filled with veal, chicken, rabbit, porcini mushrooms and ricotta, baked in the wood-burning oven with chopped tomatoes, parmesan and bechamel with truffle oil $11.95 Chianti or Rinascimento SCAMICIATI Baked ricotta and spinach dumplings, walnuts, gorgonzola-cream sauce $11.95 Chardonnay RISOTTO CON FIORI DI ZUCCHINE Arborio rice with zucchini flowers, shrimp, scallops and leeks $12.95 Vernaccia secondi POLLO TRATTORIA SOSTANZA Double breast of chicken cooked slowly in butter, served with white bean salad $13.95 Chardonnay AGNELLO AI CARCIOFI Grilled lamb coulotte, artichokes, chopped tomato, mashed potatoes $15.95 Rinascimento BRANZINO ALLA LIVORNESE Chilean sea bass crusted with basil bread crumbs and baked with black olives, tomato sauce and capers $17.50 Vernaccia or Chardonnay dolci TORTA DEL NONN0 Chocolate custard tart with hazelnuts, served with chocolate and vanilla sauces $5.50 Vin Santo

Dievole, the producer of Il Fornaio’s world-class Chianti Classico, is also one of the oldest wineries in Italy - dating back to 1090. Rinascimento is a Super Tuscan blend of malvasia nera with a small amount of colorino. This velvety, medium-bodied red wine, full of blackberry aromas and flavors, is a great match with grilled meats and full-flavored pastas.

This full-flavored chianti is produced by the Frescobaldi family, one of the oldest winemaking families in the world. They began making wine in 1308 and today the 29th generation of the family runs the winery. The wine is full of concentrated plum and cherry aromas and flavors - perfect with grilled game or meat.

Among the first DOCG white wines, Vernaccia from the hillside town of San Gimignano is crisp and delicate with a fragrance of flowers and flavors of almonds. Its medium body and lively fruit make it a great match with seafood, fish and light pastas.

This crisp, dry, distinctive white wine is produced from 100% chardonnay cultivated in central Tuscany. Its fresh fruit aromas and flavors are balanced by a touch of oak, making it a nice pairing with fish, shellfish and light pastas.

The meaning of this off-dry and delicate dessert wine's name literally translates to "holy wine". It is velvety on the palate and full of dried apricot and peach flavors with just the right amount of sweetness. Try a glass with dessert or dip with crunchy biscotti.

At 13, Alessio’s first real food service job was in the Tuscan mountain town of Abitone. Though still a small boy, he worked the rotisserie and learned the gamut of Tuscan poultry, meat and game preparations. He loved the excitement of the kitchen and was eager to increase his knowledge of Italian cuisine.

Alessio graduated from the prestigious Instituto Alberghiero di Montecantini Terme at age 17. After the required military service, he felt ready to be a chef – and his parents were first in line to hire him. The Giannuzzis opened a pizzaria on the Tuscan seaside in tony Forte di Marmi where Alessio and his brother manned the ovens. During the off-season, Alessio honed his skills at the world-famous Grand Hotel La Pace in Montecatini. Vacationing Italian chefs who had worked in the United States quickly noticed this young talent. Alessio was recruited to Rafaello’s, a tiny yet renowned Italian restaurant in Carmel, California that was recently named to Nations’ Restaurant News Hall of Fame.

Seeking a larger challenge, Alessio moved on to The Covey at Quail Lodge, one of California’s few Mobil Guide five-star resorts. While there, he met the Managing Partner at Il Fornaio in Carmel. The more he learned about the Italian restaurant and bakery company, the more he wanted to work there. After a series of meetings and cooking sessions with Executive Chef Maurizio Mazzon, Alessio was offered the position of Chef-Partner.

"I am very excited about being here in Carmel," Alessio says. "It reminds me in so many ways of Tuscany – the beautiful land, the best fresh produce, the nearby ocean and its treasures. And with our wood-burning rotisserie and pizza ovens, I have the perfect place to create authentic Tuscan food!"

Tuscan cooking begins with careful attention to the selection of raw ingredients of the best quality, then prepares them with a minimum of sauces and seasoning. The epitome of this philosophy is Bistecca alla Fiorentina. This steak is so popular and so essentially Tuscan, that we offer it on our menu every day.

Olive oil is one of the ingredients of Italian cooking in which Tuscany excels - it is generally considered to produce the finest olive oil in Italy. While it is a flourish in many dishes, it is a standout in Panzanella (red and yellow tomatoes, cucumber, sweet onion, basil, toasted filone bread, extra virgin olive oil and red wine vinegar).

The Tuscans eat a lot of meat in addition to their famous bistecca, including sausage, veal, rabbit, lamb. Pasta dishes are simple but flavorful. The typical bread, Pane Toscano is unsalted – the perfect counterbalance. And the wines of Tuscany are superlative in quality and variety. So have a taste of Tuscany and share the Tuscan’s love affair with food. Buon Appetito!

EAT: Da Delfina. This restaurant is a must and a special treat. It is about a 20 minute drive from Florence located in the small village of Artimino. If your mood is to visit the Tuscan countryside, you will not find a better restaurant. Their menu changes daily; everything is fresh and perfectly prepared. The setting is rustic and the view is outstanding. In the summer time, you can enjoy cocktails on the small piazza. Via della Chiesa (Artimino). Phone 558/718074.

STAY: Fattoria Dievole (Chianti). Founded in 1090, Dievole is Chianti’s oldest winery and is home to Il Fornaio’s vineyard. Owner Mario Schwenn has recently remodeled the guest house to accommodate travelers. An exquisite setting in the heart of Chianti. Mention Il Fornaio when you book, and Mario will take great care of you. 53010 Vagliali (Siena). Phone 557/322613.

SEE: The Duomo of Siena (Siena). Our favorite of all of Italy’s cathedrals, this awe-inspiring medieval church alone is worth a visit to Siena. Phone 557/283048.

Coming May 3 - 16: THE FOOD AND WINE OF LIGURIA

1999 Festa Regionale Calendar