Imagineers Backstory for Trattoria al Forno Opening On Disney’s BoardWalk

I have shared frequently on this blog that  I just love the backstories behind the Disney creations,.

Walt Disney Imagineering and Disney Parks Food & Beverage Concept Development have crafted a backstory for the new Trattoria al Forno that builds upon the Disney legacy of storytelling and originality.

“The Trattoria al Forno story was inspired by the authentic Italian menu and the rich storytelling of the turn-of-the-century boardwalk setting,” says Missy Renard, Walt Disney Imagineering resorts art director.

The story holds that an Italian family ran a modest tavern and boarding house on the boardwalk, which expanded over the years into a popular restaurant. The menu’s mix of authentic and innovative dishes supports the story of the restaurant being handed down, with each generation adding their own touches to the meals and the restaurant’s design.

The new restaurant is arranged as a series of separate rooms, starting with the original Entrata, or entrance, where the story begins. An arched brick wall with an aged keystone medallion anchors the room and introduces the traditional building materials used throughout the restaurant.

Along the back wall, a custom wine cabinet displays authentic regional wines offered on the menu. Vintage family photos line the walls and introduce the generational story. The color palette throughout is inspired by the fresh ingredients used to make the flavorful dishes.

“As the restaurant was growing, boardinghouse rooms were converted into additional dining spaces,” explains Renard. “There are four distinct dining rooms, with furnishings, finishes and lighting relating to the character of each original boarding house room.”

(Kent Phillips, photographer)

The first room, the Cucina, is designed as the eat-in kitchen for the boarding house guests. The forno, or oven, with its rustic wood mantle and copper hood, is the centerpiece. Next is the Sala da Pranzo, the formal dining room, which showcases the family’s fine silver, glassware and eclectic china in a grand hutch, with two crystal chandeliers above in the vaulted ceiling.

“The finishes are more opulent – carpet, draperies, settee-style seating and a communal table in front of the show kitchen,” says Renard.

The Sala da Pranzo leads into Salotto, or living room, of the old boarding house, now a dining area with tufted circular booths and upholstered chairs, and photos of vintage Italian market scenes decorating the walls. Finally, the Taverna is a secluded dining area located in the structure’s original tavern, where the mirrored back bar still hangs in front of exposed brick walls.

“The three main dining rooms are open to the show kitchen and to each other, but the styling differences in each create individual dining experiences,” says Renard. “The result is a combination of intimate and lively dining spaces with a tailored progression of storytelling."

The restaurant highlights authentic flavors of Italy’s diverse regions including wood-fired pizzas, house-made pastas, hand-crafted mozzarella, imported charcuterie and cheese and a 100 percent Italian wine list.

The restaurant is open for breakfast and dinner at Walt Disney World Resort.

Thin-sliced Italian Cured Meats with House-pickled Peppers, Olives, and Caponata (Kent Phillips, photographer)

Caprese Salad with House-made Mozzarella (Kent Phillips, photographer)

Braised Beef Bolognese with House-made Cavatelli (Kent Phillips, photographer)

Trattoria al Forno showcases Old World techniques, including handcrafted mozzarella made daily and served with local heirloom tomatoes, cavatelli pasta (small shapes that resemble hot dog buns) and genuine Neapolitan-style pizzas baked in wood-burning ovens. A beautiful Italian flywheel slicer slices paper-thin Italian meats, served with a variety of olives and crisp bread.

Italy is just half the size of Texas but has wonderfully diverse cuisine, and Trattoria Al Forno will showcase dishes from Italy’s various regions – for instance, veal Marsala from Sicily, pizza from Campania, spaghetti alla carbonara from Lazio, Parmigiano Reggiano from Emilio-Romagna and risotto from Lombardy. Add classic Italian desserts with an after-dinner cappuccino for a perfect ending.

Fennel Sausage, Salame Piccante, and House-pickled Peppers (Kent Phillips, photographer)

Lemon Panna Cotta with Almond Crunch and Macerated Berries (Kent Phillips, photographer)

Cannoli Pizzelle filled with Chocolate and Pistachio Cream (Kent Phillips, photographer)

Chef Dee Foundoukis, who heads up the kitchen, says the chicken Parmesan is thinly pounded, cooked to order and served with fresh tagliatelle pasta. Whole fish is grilled and fileted tableside. The 16-ounce T-bone steak is served Florentine-style with a simple brush of herb oil. Ciabatta is made in-house. “We’re sourcing locally and making as much in our own kitchen as possible,” says Foundoukis.

Foundoukis says she is most proud of her “Sunday gravy,” a simple tomato sauce made with tomatoes, chicken stock, fennel, herbs and a dash of red pepper flakes – the perfect base for spaghetti and 100 percent beef meatballs. The restaurant’s beef Bolognese is a tender, stewed pot roast.

The breakfast menu will include Italian-Style Breakfast Waffles with espresso-mascarpone cream . . . caramel apple crumb pancakes . . . poached eggs with fennel sausage, Parmesan and tomato gravy over soft polenta . . . press-pot coffee . . . the breakfast menu at the new Trattoria al Forno offers American favorites along with some classic Italian tastes.

“Fresh ingredients are key,” says Foundoukis. “You can get a classic American breakfast with bacon and eggs, but we wanted to offer some Italian tastes, too.” Like the frittata and the scrambled eggs with fresh mozzarella, tomatoes and basil. Or cured Italian meats with tomatoes, hard-boiled egg and cheese with fonduta, a warm, cheesy sauce for dipping bread. Simple flavors include vanilla-blueberry steel-cut oatmeal with maple syrup, seasonal fresh fruit and a granola yogurt parfait with berries.