Veneto is a northeastern Italian Region stretching from the Dolomite Mountains to the Adriatic Sea. As a trading power in the eastern Mediterranean, Venice (Veneto’s capital city) came in contact with many cultures and influences – many of the spices used in this region are oriental. Veneto was the first European region to use spices, rice, corn and many other fruits and vegetables. Unlike most Italian regions, rice is more commonly used than pasta in Veneto – the marshes of the Po Valley are ideal for rice cultivation. Because Veneto is near the sea, fish has always played a key role in the local cuisine.

Join us July 1st – 14th to dine from our special Veneto menu!

One of our favorite featured dishes is our Branzino Intrecciato (which, simply translated, means ‘braided seabass’ – Mediterranean seabass braided with rosemary & baked in white wine).

Il Fornaio Executive Chef Mauruzio Mazzon is a Veneto native. Born in Marcon, Veneto (just outside Venice), Mazzon is passionate about sharing his home cooking during Festa Veneto month at Il Fornaio and all year long at the Venetian-themed Canaletto restaurants in Las Vegas & Newport Beach. Chef Gianpaolo Putzu of Canaletto Las Vegas shares Mazzon’s passion for Veneto, “It’s all about seafood in Italy, particularly along the coasts, and Venice is a major international port. I grew up on a Mediterranean island eating fresh fish and shellfish year-round; but I’ve also cooked in the alpine Val d’Aosta region, where the food is more dairy and meat-based. Veneto’s cuisine combines both cooking styles, in simple and clean preparations that celebrate incredible ingredients.

End your meal with a traditional Venetian dessert, Crespelle di Mele (hosuemade crepes filled with apples & grappa-infused pastry cream; served with vanilla ice cream & caramel sauce).

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