luglio 2016 - Il Fornaio

LUGLIO 2016
Menu della Cena
ZUPPE E ANTIPASTI
Zuppa di Piselli e Taralli Pureed pea, leek and potato soup with mint; served with crunchy taralli (vegan)
6.50 cup 8.50 bowl @ Chardonnay
Burrata con Pesto d’Olive di Cerignola Burrata cheese on a bed of roasted bell peppers with arugula and
Cerignola olive “pestate” (vegetarian) 14.95 @ Rosato
Insalata del Tavoliere Heirloom tomatoes, cucumber, spring onion, caperberries, black olives, basil and
ricotta salata cheese with Aroma Antico vinaigrette (vegetarian) 13.95 @ Rosato
Zucchine alla Parmigiana Thin-sliced lightly fried zucchini layered with mozzarella, tomato sauce, Grana Padano
and basil, baked in the oven (vegetarian) 13.95 @ Chardonnay
PASTA
Penne al Forno Pasta tubes with meatballs, tomato sauce and fresh mozzarella, topped with grated Grana Padano
cheese and finished in the pizza oven 19.50 @ Salice
Spaghetti alla Tarantina Spaghetti with shrimp, scallops, baby octopus, cherry tomatoes, capers and oregano;
drizzled with Il Fornaio organic extra-virgin olive oil 24.95 @ Chardonnay
Risotto del Gargano Imported carnaroli rice with scallops, shrimp, arugula, tomatoes, garlic and peperoncino
23.50 @ Chardonnay
SECONDI
Petto di Pollo ai Carciofi Boneless free-range chicken breast sautéed with fresh sliced artichokes, cherry tomatoes,
Trebbiano wine, garlic, butter, lemon and fresh mint; served with roasted Yukon Gold potatoes and broccolini
25.95 @ Neprica
Merluzzo alla Barese Wild black cod fillet roasted with grilled zucchini, sundried tomatoes, potatoes, olives and
herbs; topped with crispy breadcrumbs 29.50 @ Chardonnay
Filetto d’Agnello Marinated lamb tenderloin wrapped in pancetta, sliced and sautéed with artichokes;
served with broccoli aspiration, Roma tomato gratin and roasted Yukon Gold potatoes 30.50 @ Primitivo
DOLCI
Torta di Ricotta Mandorle e Amarene Baked ricotta-almond cake with bittersweet chocolate, Amarena cherries,
crème anglaise and chocolate shavings 9.95
Vini della Puglia
Chardonnay del Salento, Tormaresca, 2013
$6 half glass $11 glass $16 quartino $39 bottle
Negroamaro Rosato (Rosé), Cantele, 2015
$5 half glass $9 glass $13 quartino $37 bottle
This elegant white wine is produced from 100% Chardonnay and is a great example of Italian
Chardonnay at its best and brightest. Layered aromas and flavors of citrus fruit and vanilla make
it a perfect match with the Risotto and Merluzzo.
Produced from 100% Negroamaro grapes cultivated on the Salento peninsula, this medium-bodied
dry rosé is fresh and aromatic with strawberry and floral aromas and crisp, bright flavors. Fresh and
clean, this makes a nice aperitivo and a great match with the Burrata and Insalata.
Salice Salentino Riserva, Cantele, 2012
$6 half glass $11 glass $16 quartino $39 bottle
This complex red wine produced from a blend of Negroamaro and Malvasia Nera from the Salento
area of Puglia has a bouquet of plum and violet with luscious berry flavors. It is supple and smooth
with long-lasting flavors that make it a great complement to our Penne.
Neprica, Tormaresca, 2013
$5 half glass $9 glass $13 quartino $35 bottle
A medium-bodied, rustic red named for its blend of grapes - Negroamaro, Primitivo and Cabernet
Sauvignon. Rich and concentrated with aromas of cherry and spice complemented by warm ripe
plum flavors. An excellent pairing with the Pollo.
Primitivo, Tormaresca, 2012
$6 half glass $10 glass $15 quartino $39 bottle
Primitivo is thought to be genetically identical to the full-flavored Zinfandel grape of California.
This full-bodied, complex red wine produced from 100% old vine Primitivo has an intense bouquet
of violets with luscious berry flavors. It is big and bold with long-lasting flavors and a peppery finish
that make it a great match with the Filetto.
Choose one
Taste of Puglia $33.95
noted item per course for your own special tour of Puglia
Wine Flight $14.95
Your choice of any three half-glasses
Fond memories
of a childhood
spent in Puglia
and a passion for
cooking are the twin
inspirations for this
menu. Giuseppe DiMola,
a native of the region,
attended culinary school
near the small seaside
Giuseppe DiMola
town of Monopoli where
Chef
he grew up. Giuseppe’s
talent eventually led him to America but not before he
perfected his skills in a variety of kitchens throughout Italy
and Germany.
Giuseppe started with Il Fornaio in 2002 as Chef of the
Beverly Hills restaurant. He received the prestigious
“Chef of the Year” award from Il Fornaio in 2010. After his
success at leading the kitchen at Il Fornaio’s oldest location,
he earned the opportunity to become Chef of Il Fornaio’s
newest restaurant in Woodland Hills, CA, which opened
last October.
But even after more than 30 years of experience in the
kitchen, Giuseppe has never forgotten his initial inspiration
for becoming a chef. Many of the dishes on tonight’s menu
were inspired by long-held traditional family recipes.
“I thought of my grandmother, her recipes, and
growing up in Puglia when we created this menu”
Giuseppe explains. “My grandmother made sure to
utilize all of the fresh ingredients in our town –
seafood caught in the morning, grapes and olives
picked that day, and beans, tomatoes and vegetables
my mother would select from the local market.”
Giuseppe says: “I’ve incorporated a few of my ‘family
secrets,’ so you can enjoy food more similar to the food I
grew up with than typically found in Italian restaurants here
in the United States. From Puglia via Il Fornaio, Italian food
doesn’t get more authentic than this.”
Buon Appetito!
Il Fornaio 17oz Organic
Extra-Virgin Olive Oil
from Puglia
is available at
ilfornaio.com
Olives, bread and wine are the three pillars of the
Apulian diet. Each province of Puglia has developed its own
style of cooking, but there are many similarities: pleasant
spirit, subtle seasonings and traditional dishes inspired by
an ancient civilization. You’ll find those subtle seasonings
mark the dishes, accented with potatoes, asparagus, beans
and tomatoes.
Olive cultivation is one of the most important aspects of the
Apulian economy. The olive oil produced here is usually
extra-virgin and non-filtered, obtained by just squeezing
fresh olives plucked at a particular time in their ripening to
give them an unmistakable taste. Coratina della Puglia and
Ogliarola di Bari are the main types of olives.
The Penne (“tube” shaped) pasta found on tonight’s menu is
an artisan pasta imported from Puglia exclusively for
Il Fornaio. Commonly found in the region, it’s created using
traditional methods without the use of industrial processes,
enhancing the quality and flavor.
Thanks to its variety of landscapes and richness of
historical and artistic heritage, Puglia can be considered as
sort of a “little Italy,” as it incorporates a wide variety of
foods in its cuisine.