Tuscany Cuisine · Chef David Giani Culinary Archive
Tuscan regional menu preserved from the Il Fornaio era
Tuscany Cuisine preserves this Regional Tuscan Menu 2000 as part of Chef David Giani's professional culinary archive. The menu belongs to the period in which Giani was working as an executive chef and partner at Il Fornaio Beverly Hills and reflects the company's broader tradition of presenting regional Italian cuisine.
Il Fornaio documents that Festa Regionale began in 1995 as a monthly celebration of the food and wine of a different Italian region. The Los Angeles Times reported in November 1998 that David Giani of Florence had become executive chef and partner at the Beverly Hills Il Fornaio. This archive page connects that professional history to surviving Tuscany Cuisine recipes, ingredient education and today's digital culinary platform.
Pane Opening
Schiacciata con uva passa
“Focaccia” bread with raisins and rosemary
Antipasti e minestre Starters
Crostini di pollo e vitello
“Sfilatino” croutons topped with chicken and veal pâté, crispy capers
Gamberi alla fiamma
Jumbo prawns roasted with garlic, fresh tomatoes, cognac — served over grilled artichoke hearts
Consommé di Porcini
Porcini mushroom broth with pecorino and bacon cappelletti
Primi Piatti Pasta & Risotto
Gemelli con le salsicce
Curly pasta, grilled Italian sausage, red onions in tomato–Chianti sauce
Pappardelle con lepre e tartufo
Tordelli alla Toscana
Housemade pasta filled with eggplant and ricotta, beef & vegetable coulis
Risotto d’Elba
Crab risotto with roasted bell peppers, shallot–clam reduction
Secondi Main Courses
Cacciucco di pesce alla Livornese
Petto di pollo al porto
Chicken breast sautéed with chanterelles and port; roasted tomato stuffed with spinach and Parmesan
Involtino di maiale
Pork loin filled with ham, pecorino, pine nuts — poached apple stuffed with black kale, onions, pancetta