Part of the Austrian Empire for centuries, the region is officially bilingual, both in language and cuisine.

MENU Dinner, February 1-14, 1999 pane Pane di Segale - Rye flatbread with fennel and caraway seeds, compliments of the Bakers of Il Fornaio (also for sale at our bakery). minestre e antipasti Zuppa di Gulash alla Tirolese - Thick soup with beef, onion, cumin, paprika and red wine, served with grilled polenta $5.50 Merlot Carpaccio di Capriolo alla Fiemmese - Thinly sliced seared venison, mushrooms and radicchio $7.25 Merlot Polenta e Speck alla Venostana - Soft polenta baked with speck (smoked prosciutto) and gorgonzola $6.50 Pinot Grigio Asparagi alla Bolzanina - Steamed asparagus topped with chopped tomatoes and Bolzanina sauce (chopped egg, lemon, mustard and white wine) $5.95 Pinot Grigio primi Risotto con Porcini - Arborio rice, porcini mushrooms and smoked mozzarella $12.50 Merlot or Pinot Grigio Spaghettini alla Fassese - Spaghetti, speck, sweet peas, marjoram, white wine, cream $11.95 Pinot Grigio Gnocchi di Ricotta al Ginepro - Ricotta and butternut squash dumplings; juniper-cream sauce $11.95 Pinot Grigio Spaetzle delle Dolomiti - Spinach dumplings, julienned ham, white wine, butter, cream, nutmeg $10.50 Pinot Grigio Pizza Trentina - Pizza with roma tomatoes, porcini mushrooms, fresh ricotta, basil, sage and marjoram $10.50 Merlot secondi Trota val Ultimo - Whole trout on the flat grill, potatoes, leeks, marjoram, white wine $14.95 Pinot Grigio Pollo alla Meranese - Grilled half chicken breast, matchstick zucchini, marjoram, marsala, white wine $14.50 Pinot Grigio Capriolo con Polenta di Castagne - Braised venison marinated with red wine, juniper berries, carrots and onions; chestnut polenta $18.50 Merlot dolci Torta di Carote - Carrot-hazelnut cake with green apple and grappa creme anglaise $5.50

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Coming March 1-14:
THE FOOD AND WINE OF UMBRIA
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Two distinctly different provinces make up this northernmost region. Approximately two-thirds of the population is German-speaking, with the remaining one-third Italian. The Austrian influence is seen throughout the cuisine: from dumplings (Spaetzle delle Dolomiti), and hearty soup (Zuppa di Gulash), to seasonings of juniper berries and marjoram.

T R E N T I N O Trentino has a definite Italian flair and is almost entirely Italian speaking. But the Austrian influence is still strong in the cuisine, where dishes are a combination of the Italian and Austrian kitchens. Countless lakes and mountain streams make Trentino the best place in Italy for freshwater fishing; agriculture (mushrooms, cabbage, potatoes) and the production of wines are the main sources of income in the area. Merlot and pinot grigio are the best known wines, now sold all over Italy. The capital, Trento, was a Roman town of some importance, and is now a quiet, industrious urban center.

A L T OA D I G E Alto Adige (also known as the South Tyrol) was part of the Austrian empire for six centuries. It came into the Italian domain in 1919 when the Austro-Hungarian empire was carved up and European borders redrawn. A dominant element in Alto Adige cooking is pork, so you will find many dishes with ham and speck (smoked ham). North of Bolzano (the capital), rye, maize and wheat are cultivated; to the south are cattle and dairy farms.The food can be heavy and coarse, or delicate (like trout from the Alpine streams); there seems to be no middle ground.

Enrico Ambrosetti grew up in Verbania, Piemonte, in the north of Italy. After finishing culinary school at age sixteen, he left Italy to work for a cruise line, making pastries. When he returned to Italy one year later, it was to the northern region of Trentino-Alto Adige to learn about the German influence in Italian pastry. He has been in the kitchens of Il Fornaio for five years.

While Enrico is skilled in all areas of the kitchen, his special love is pastries. “Pastry involves fantasy and precision, you can be very creative but must weigh everything. Also, I am a reserved person and often the pastry chef is left off in a corner to work by himself, and this style suits me. This solitude allows me to think about my other passions, poetry and song writing.” Enrico’s expertise in pastries and desserts has allowed him to train staff and create new recipes for Il Fornaio’s daily dessert menu. The dessert on this menu of Trentino-Alto Adige features a classic carrot cake with toasted hazelnuts and green apple creme anglaise.

“Trentino is the bridge that connects Italy to the rest of Europe; the food is unique and you won’t find it anywhere else. That combined with the breathtaking beauty of this region has inspired me to put together this delightful menu! Buon Appetito!