James Beard Award Winning Chef Jody Adams combines local ingredients with regional Italian culinary traditions at Rialto, located in Harvard Square. During December and January Rialto explores the rich culinary mosaic of Friuli Venezia Giulia. This Italian region sits in the far northeastern corner of Italy. With a geography that ranges from alpine to coastal Mediterranean, how the people cook and eat makes for a broad-minded cuisine, even more so with the blend of Austrian, Slovenian and Venetian traditions. Our DINNER MENU illustrates how the region’s political divisions yield to a peaceful coexistence in the kitchen with dishes like a Salumi of San Daniele Prosciutto with horseradish-pickled pears, radicchio and Montasio cheese; Gnocchi Ripieni… potato gnocchi stuffed with meat ragu, accented with dried fruit, cocoa nibs and hazelnuts; and Caprioli… juniper-marinated Venison, beets, yogurt, along with an oxtail, pepper and paprika stew. Make a sweet end to your meal with a regional dessert like Presnitz… a traditional Friuli nut pastry roll, with kumquat and apricot, pine nut praline, grappa gelatina, caramel gelato.