Cook Porcini Risotto Like an Italian Chef!

  Il Fornaio Passaporto holders who dine from our Festa Regionale Friuli-Venezia Giulia menu October 2-22 will receive a bag of Porcini Mushroom Risotto Mix. Il Fornaio's Executive Chef Maurizio Mazzon has provided his recommended preparation below:   … [Read more...]

Tagliatelle al Pomodoro Recipe

Don’t miss March's Festa Regionale redemption! Passaporto holders who taste the Festa Regionale menu will receive Tagliatelle Paglia e Fieno: egg noodles and egg with spinach noodles imported exclusively from Emilia-Romagna for Il Fornaio. Use your tagliatelle to try your hand at making your own Tagliatelle al Pomodoro! Chef Maurizio Mazzon created a simple home-style recipe that will be easy to prepare in your kitchen as a primi course for … [Read more...]

Take Home This Spicy Redemption

 If you— like us— enjoy a little spice in your life, you won’t want to miss August's redemption. Imported from Italy exclusively for Il Fornaio, this high-end mixture is a token of our thanks to guests who dine from the Festa Regionale menu. With hot peppers, eggplant, bell peppers and olive oil, it's a great complement to everything from avocado toast to pastas and soups. We have suggested some delicious uses for our Vegetable Hot Spread … [Read more...]

Bruschetta Herb Mix Recipe

Bruschetta Herb Mix Recipe Join Il Fornaio for dinner April 4th-24th and dine off our Toscana menu to receive your Bruschetta Herb Mix as a token of our thanks! This dry Italian herb blend contains a little bit of peperoncino, which makes it mildly spicy and very versatile.  The easiest way to use it is to combine 1 Tbsp. Bruschetta Herb Mix with 2 Tbsp. of extra-virgin olive oil.  Let the mixture sit for at least 30 minutes so the oil … [Read more...]