a printable version of this menu in PDF format - Il Fornaio

Vini Della SiciliaMenu’ Della CenaLuglio 1-14, 2013ZUPPA E ANTIPASTIMinestra chi Cucuzzi 4.99/5.99 @ Rina IancaSicilian zucchini soup with tomatoes, basil, onionsand garlic; topped with caciocavallo cheese(vegetarian; vegan without cheese)11.79 @ Rina IancaPumaroru cu Piacentinu EnneseOrganic heirloom tomatoes, Piacentinu Ennesecheese, onions, caperberries, black olives andextra-virgin olive oil (vegetarian)Arancini al Sugo 9.99 @ BiancoFried rice balls filled with meat ragu, peas, hardboiled eggand caciocavallo cheese; served with tomato coulisPASTAPasta chi Purpetti 17.99 @ Nero d’AvolaLong ribbon pasta with small veal meatballs, peas,pecorino, Grana Padano and aged ricotta in ared wine-pancetta sauceAneletti al Forno 17.99 @ CerasuoloPasta ringlets in tomato-eggplant sauce topped withSicilian pecorino, roasted and served in an eggplant halfSpaghetti Mazara 26.99 @ Rina IancaSpaghetti with fresh half Maine lobster,Mediterranean mussels, shrimp and tomato sauceRisotto o Casteddu 21.99 @ BiancoCarnaroli rice with shrimp, crab, tomato, dill,smoked salmon oil, Grana Padano and Trebbiano wineSECONDIPisci Spada cu Salmoriglio 26.99 @ Rina IancaGrilled swordfish steak topped with chopped tomato,cucumber, lemon and herb salmoriglio;served with grilled eggplant and couscousBranzino alla Trapanese 26.99 @ BiancoWild sea bass roasted with fresh tomato sauce,green olives, pine nuts and golden raisins;served with mashed potatoesGirelle con Filetto D’Agnello 27.99 @ Nero d’AvolaGrilled lamb tenderloin with mint salmoriglio;served with caponata and roasted potatoesDOLCICassatina della Contessa 7.99Layered sponge cake with triple sec and lemon custard,glazed in white and dark chocolates with choppedpistachios; served with crème anglaise and raspberry sauceTaste of SiciliaEnjoy a 3-Course Tasting Menu for $30.99Choose one noted item per course for your own special tour of SiciliaRina Ianca, Grillo-Viognier,Feudi di Santa Tresa, 2011This delightful white is produced from Viognier andthe indigenous Grillo grapes grown on the sun-soakedslopes of central Sicily. This blend results in a wonderfullyfragrant white wine that has aromas and flavors ofcrisp apple and tangy citrus with a long and crispfinish. A nice match for the Spaghetti and Pisci.$5 half glass $9 glass $35 bottleCasa Planeta Bianco,Grecanico-Chardonnay, Planeta, 2011Light-bodied, crisp and refreshing, this dry white isproduced from a blend of Grecanico and Chardonnaygrown in central Sicily. It has complex aromaticsand luscious flavors of ripe peach, pear and apple.It pairs beautifully with the Risotto and Branzino.$5 half glass $9 glass $35 bottleNero d’Avola, Donnafugata Sedara, 2010This supple and delicious red is produced from nativeNero d'Avola grapes cultivated in the mountains ofSicily. It is complex and medium-bodied with intensearomas and flavors of fresh plum, blackberries,black cherries and spice. It has great balanceand a long, soft, round finish and is an idealcomplement for the Purpetti and Girelle.$5 half glass $9 glass $35 bottleCerasuolo di Vittoria,Feudo di Santa Tresa, 2010Cerasuolo di Vittoria D.O.C.G., currently the onlyD.O.C.G. in Sicily, is named for its remarkable color(cerasuolo means "cherry red" in Italian). Made fromtwo local grapes, the Frappato imparts ripe berryflavors and freshness while the Nero d'Avola lendsa supple tannic structure, richness and intensity.It is an excellent pairing with the Tuma and Aneletti.$6 half glass $11 glass $42 bottleAverna, Amaro, SicilianoAverna, an herbal liqueur derived from a Benedictinemonk’s recipe, is a favorite Italian “digestivo.”It has hints of vanilla, apricot and chocolateand is delicious served neat or overice with a lemon twist. Salute!$6 glassSicilia Wine FlightChoose any three half-glasses of these noted wines$13.99

Giorgio Lo VerdeIl Fornaio Chef“Of course I can cook … I’m Sicilian!”Giorgio Lo Verde was born in Palermo, the capital of Sicily, and raised with fivebrothers and one sister – all of them cook. “It’s what Sicilians do. We don’t just eat; wealso enjoy cooking food and shopping for it … preparation is just as important as themeal itself. Almost all boys and girls in Sicily grow up spending time in the kitchen.”Giorgio’s mother, Maria, and grandmother, Adele, were his first cooking teachers andinstilled in him a sense of culinary adventure. “We learned to try all kinds of foods andingredients – especially seafood and fresh vegetables; that’s mostly what we ate inPalermo. How can you say you don’t like octopus if you haven’t tried it?” In addition tocooking daily meals, Giorgio’s mom spent countless hours canning and preservingseasonal fruits and vegetables for the family to enjoy during winter, when fresh producewasn’t available. “My mother, brothers, sister and I spent a lot of time up-to-our-armsin tomatoes.”His career has taken Giorgio from culinary school in Palermo to restaurants in Toronto,California’s San Joaquin Valley and San Diego, but his roots remain firmly in Sicily.Tonight’s menu features several dishes from Giorgio’s personal recipe file and others that remind him of home. “The Arancinial Sugo we serve are exactly like those my mother made for us – the traditional version, with meat, peas and rice. Mybrothers and I ate a LOT of these as kids.”Minestra chi Cucuzzi is made with “tennerumi” squash (Sicilian dialect for “tender”), unique to Sicilian cuisine; its textureworks beautifully in soups. While meat is not commonly served in Sicily, Girelle con Filetto d’Agnello – roasted lamb ingarlic-mint sauce with caponata – captures the Mediterranean’s many influences on Sicilian cuisine. For dessert, Palermo’stradition of artfully decorated pastry has inspired Giorgio’s own version -- Cassatina della Contessa, a decadent, singleservingcake worthy of royalty. Buon Appetito!SiciliaThe Melting Pot of ItalyThe largest island in the Mediterranean, Sicilia is a culturalmelting pot. Its heritage – both historical and culinary –is as much Greek, Arab and Norman as it is Italian. Thesecultural influences, coupled with a sunny climate andfertile soil, give Sicilia its abundance of uniquefoods andculinary traditions.Sicilia is home to over halfof all of Italy’s registered fishingboats, so much of the Sicilian diet isbased on seafood. Swordfish is found in manydishes but so are lobster, mussels and shrimp,which are featured in our Spaghetti Mazara.We’ve specially imported PiacentinuEnnese cheese from Sicilia, imparting aunique flavor in tonight’s Pumaroru cuPiacentinu Ennese. Eggplant, with its varyingshapes and sizes, and fava beans find theirTrapaniPalermoCaltanissettaEnnaAgrigentoRandazzoMt. EtnaCataniaMessinaway to the table often inGelaSiracusaSicilian pasta dishes. Pasta, believed toRagusahave originated in China, was introducedto Italy by merchants that first arrivedin Sicilia.Many other ingredients, including semolina, were alsointroduced to Italy via Sicilian ports. Couscous, brought toItaly by Arabian merchants centuries ago, is featured as acomplement to the Pisci Spada cu Salmoriglio.Sicilia is known as the place where “the mountains meet thesea.” It is home to many beautiful beaches, magnificent peaksand Mount Etna. Etna is one of the most active volcanoes inthe world and is in an almost constant state of eruption. Itssurrounding fertile volcanic soils support the vast vineyardsand plentiful orchards spread across this dramaticallybeautiful island.