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Il Fornaio

Do You Want To Go To Italy?

Step inside Il Fornaio and take a culinary journey through Italy.  Mornings bring rustic, crisp crusted breads hot from the oven accompanied by the scent of fresh brewed espresso.  During lunch and dinner hours, pastas and flavorful sauces simmer while meats and vegetables roast over hot coals.  Bottles of wine from small, regional wineries are uncorked to complement the dishes, which have been crafted in the custom of Italy’s diverse chefs, bakers and homemakers.

In the tradition of Italy’s trattorias, the sights, sounds and aromas of authentic Italian food are recreated fresh everyday at each of Il Fornaio on Coronado Island and in Del Mar. Complementing the delicious food are two of the most spectacular views in all of Southern California, from the expansive views of the Pacific Ocean on the piazza in Del Mar to the twinkling San Diego skyline and harbor in Coronado.

Il Fornaio chef-partners, Roberto Gerbino in Del Mar and Marco Nocco in Coronado, were raised and trained in Italy, and hired for their ability and creativity in the kitchen.  Each cultivates relationships with farmers in the fertile San Diego area, and express creativity through daily special menus and rotating regional menus. 

At the heart of all Il Fornaio restaurants is a core lunch and dinner menu developed collectively by the company’s two-dozen Italian chef-partners and based on authentic Italian recipes.  Emphasis is placed on simple, fresh ingredients and Italian cooking methods.  Thin crust pizzas are made with real Italian mozzarella.  Fresh pastas are made in-house daily, and dried pastas are imported from Italy.  All meals are complemented by a selection of hand-made breads baked according to traditional methods.

Each month, Il Fornaio features an original menu from a different region of Italy, usually created by a chef-partner who hails from that region.  For Sardinia-native Marco Nocco, his preparations have a distinctive seafood-based twist that is especially suited to Coronado. Roberto’s regional menu tends toward more rustic recipes. Food and wine from the highlighted province is served throughout the Il Fornaio restaurants.  The “Festa Regionale” menus take the place of the nightly specials during the first two full weeks of each month. 

Il Fornaio’s award-winning wine list is representative of all the major wine growing regions of Italy, and includes a smaller selection of domestic wines.  Il Fornaio’s commitment to wine as an integral component of Italian dining was recognized with a Wine Spectator award of excellence every year since 1996.  Il Fornaio was also recognized by Cheers magazine for having the best wine program of any chain in the United States.

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