The kitchen of Lazio is simple, despite its colorful history of emperors, popes and kings. The inhabitants of this region are a boisterous and passionate people who believe that good food is not a matter of intricacy, but rather of blending simple ingredients into the sublime.

Ingredients first cultivated by the Etruscans and Ancient Romans dominate the traditional tastes of the region. Fresh vegetables, olive oil, garlic, lamb and pork, seasoned with fresh herbs like rosemary, sage and thyme comprise the basics of central Italian cooking. Fertile volcanic soil outside Rome provides an ample supply of artichokes, peas, beans and greens for this simple yet satisfying way of eating.

Rome, capital to both the region and the country, is the only city of considerable size in Lazio and is home to more trattorias (over 4,000) than any other place in Italy. Romans like to eat out often and do so with gusto. It’s like going to the theater, and an atmosphere of good spirit and friendliness prevails.
On our menu this evening we feature some of Lazio’s most famous dishes. Carciofi alla Giudea (whole fried artichokes) ia a specialty associated with the former Roman Jewish ghetto. Saltimbocca (veal seasoned with sage, and seared with prosciutto and white wine) actually means “jump-in-the-mouth”, the idea being that it is so delicious, it prompts you all on its own. Gnocchi, the quintessential Roman dish, is a simple combination of semolina flour, milk, egg and cheese.

Gnocchi are the measure of a chef’s skill; they should be light in flavor, with a rich creaminess that melts in your mouth.

Lazio is a wonderful place to live, despite the fact that modernity and the region’s infrastructure are often at odds. But when the weather turns warm, dinner doesn’t even begin until 10 pm, and all dining is done al fresco. In this uniquely Roman atmosphere of conviviality and good cheer, the simple flavors of central Italy nourish the body and the soul, a soul distantly related to the ancient civilizations that first discovered the pleasures of dining out.

Thank you for joining us at Il Fornaio and Buon Appetito!

Giuseppe Naccarelli was raised in Palombaro, a small town village in the south of Abruzzo, Italy, a town which is famous for its chefs, not only in Italy, but throughout the world. He discovered his passion for food and cooking at the age of twelve, drawing inspiration from his mother who was his first cooking teacher.

While growing up in Italy, Giuseppe Naccarelli woke daily to the smell of his mother's fresh tomato sauce simmering on the stove. Today, Naccarelli brings the traditions and authentic recipes of his homeland to Il Fornaio.

Naccarelli left home at thirteen to spend five years at a cooking school in Roccaraso, where he learned the art of cooking and food preparation along with proper restaurant and kitchen management. His first job was in a restaurant in Calabria where he excelled as a prep cook. During the summers of his teen years, he gained experience working in a variety of restaurants throughout the regions of Italy, including Puglia, Lazio, Abruzzo, Marche, Emilia-Romagna and Tuscany.

At the age of twenty, Naccarelli established a spaghetteria in Guardiagrele, Italy. After four successful years, he sold his business and moved to Los Angeles, where Naccarelli joined the Il Fornaio family.

Working at Il Fornaio brings Naccarelli a taste of his homeland and family traditions which he treasures. "I still feel very close to and miss my homeland; however, I love working at Il Fornaio because it gives me a chance to cook authentic Italian food," said Naccarelli.

Not only does Naccarelli spend hours satisfying the taste buds of Il Fornaio guests, but constantly experiments for friends and family, creating new dishes utilizing the freshest and highest quality ingredients available. One of his favorite traditions from his hometown is that of the panarda -- a feast of at least thirty courses that can reach as many as sixty -- where a group gathers for a long duration to celebrate a special occasion and consumes fresh, homegrown foods and wine. "The spirit of the panarda stays with me when I cook, and people are constantly surprised at the endless courses. Enjoy this spirit at you sample the bread, food and wine of Lazio!" says Naccarelli.