Recently, I spent a fabulous evening
at Il Fornaio in Green Valley Ranch
Casino in Henderson. While enjoying
the delectable Italian cuisine and gorgeous
surroundings, I felt as though I had
been magically transported to Italy.
Il Fornaio is successfully run by
Managing Partner Bill Hastings and Chef-
Partner Fiorenzo Trunzo. With 14 years of
company experience, Hastings believes in
building relationships and excellent communication
between guests and staff. "We
want this to be the most authentic dining
experience outside of Italy," says Hastings.
"The food is authentic because the kitchen
is run by first generation Italian chefs."
From the elegant décor, featuring imported
Italian marble, stone, and lighting fixtures,
to the original recipes for the mouth-watering
recipes, guests feel like they visited
Italy.
Chef Trunzo oversees the open kitchen
at Il Fornaio. Trunzo was raised in Milan
by his Calabrian grandmother. At 14, he
worked in a professional kitchen, a "gastronomia"
that prepared food to take home.
After attending culinary school in Milan
and spending a year in the army, Trunzo
accepted a job offer and relocated to
America. Trunzo and Hastings began
working together six years ago at Canaletto,
a sister property inside Venetian Hotel &
Casino, and continued their teamwork as
they opened Il Fornaio, Green Valley
Ranch.
Il Fornaio originally began as an
Italian bakery in Milan, Italy in 1972 with
3000 outlets. In 1981 successful restaurateur,
Larry Mindel changed the concept to a
restaurant franchise and brought Il Fornaio
to America with the first location in
California.
The restaurants and bakeries have won
numerous awards, including the "Wine
Spectator Award of Excellence". Il Fornaio
Baker, Jan Schat won the 1999 "World Cup
of Baking at the Coupe de Monde.
Il Fornaio has a special program for
thanking their guests. Two weeks each
month, Il Fornaio features a celebration of
authentic food and wine from different
regions in Italy called Festa Regionale.
Guests are given a 'passport' to attend the
passport dinners. When the passport is full,
guests are invited back for a fun celebration
at a complimentary 'Passport Party' and
prizes are given away, including handpainted
Italian plates and a free trip to Italy
for some lucky guest!
I enjoyed a superb meal at Il Foranio!
The Calamaretti Fritti appetizer consisted
of tender pieces of calamari fried to golden
perfection with accompaniments of both
tartar sauce and marinara sauce. The
Polpettine al Granchio, sautéed crab cakes
on a bed of finely diced peppers and capers
in lobster bisque with a balsamic drizzle,
will dazzle your palate. Diners must try
Chef Trunzo's spectacular Lasagna
Calabrase. It consists of housemade egg
pasta layered with sausage, meat ragu,
hard-boiled eggs, ham, mozzarella, and
pecorino. Villa Masa limoncello, an
intensely lemon liqueur infused with
Sorrento lemon skins, provided after dinner
refreshment.
The perfect way to end any meal is
with dessert, not one, but two! For a light
and luscious compliment to your dinner,
have the Zabaione alla Gritti, silky
zabaglione custard with Bellini sorbet,
fresh berries and whipped cream. The most
sinfully decadent selection is the Crema al
Doppio Gusto, featuring a large bowl of
chocolate mousse topped with fennel
infused custard and a caramelized sugar
topping!
For an authentic Italian experience,
visit Il Fornaio, open for lunch and dinner
daily.
