Don't Forget Dessert!

Dessert Menu at Fuso Italian Restaurant:

Affogato

A scoop of our delicious of our vanilla bean gelato with a shot of espresso on top

Honey Lavender Crème Brulee

Literally "burnt crème" in French, a blowtorch caramelizes the top coat into a crisp layer right before serving. Accompanied with berries, and dusted with powdered sugar.

Triple Chocolate Mousse Cake

Layers of Dark & Milk Chocolate Mousse, Chocolate Cake, and White Chocolate Frosting. Garnished with a White and Dark Chocolate Aureate. Finished with Chocolate Sauce.

Tiramisu

Light Sponge Cake Dipped in Espresso and Chocolate Liquor, Layered with Custard and Whipped Cream, Drizzled with Chocolate Sauce.

Bread Pudding

Ask server for daily special bread Pudding

Cannoli

Authentic Italian dessert stuffed with Dried Fruit, Sweet Marscarpone, White Chocolate Chips. Served with Fresh Fruit and Drizzled with Berries Coulis.

Cheese Cake

Classic New York Cheesecake Served with Berries Sauce and Berries

Tropical Fruit Bombe

Mango, Passion Fruit, and Raspberry sorbet all covered in white chocolate and drizzled with dark chocolate.

Gelato or Spumoni

Gelato Italian Ice Cream, Flavors are Vanilla Bean, Chocolate, Spumoni or Coffee, Sorbet Flavors are Lemon, Raspberry, and Mango

What Pizza Looks Like Around The World

Pizza's popularity has transcended many cultures around the world. From hard-boiled eggs in Brazil to seafood in Japan, different countries have different toppings they like to add. Some countries have different cooking techniques or stray from the traditional Italian pie in completely unique ways.

Check, Please! Bay Area Wine Tip: About Sparkling Wines

Check, Please! Bay Area host Leslie Sbrocco shares her knowledge about sparkling wine.

Try One of Our Dinner Entrees from Fuso's This Week!

Located in Downtown Vacaville, Fuso Italian Restaurant came in to being for one purpose. The word fuso means many things, but the most important lies within our goal to bring together good food and good people, with a hope that from this fusion, good things will follow. While our main style falls back on Italian, we cook our seasonal dishes towards more American cuisine. Our daily specials are just that, they change daily, and they rely heavily on what is locally available to our chefs.

Filet Mignon

Char Grilled Filet. Chef's side dish and Vegetable. All Steaks Cooked Medium Rare unless Otherwise Specified. Gluten Free.

Calamari Dore

Egg Battered Calamari Steak, Prawns, Garlic, Butter, Capers, Chardonnay, Lemon, Parsley, pasta and Vegetable.

Artichoke Spinach Ravioli with Olive Tapenade and Butternut Squash

Spinach, Garlic, Pine nuts, Varietal Olive Tapenade, Roasted Butternut Squash, Artichoke Hearts and Parmesan garnish.

Lobster Ravioli with Prawns

Prawns , Shallots,edamame, Tomatoes, and Hand Made Lobster Ravioli in Lemon Dill Sauce.

Home-Made Goat Cheese Gnocchi

Home-Made Goat Cheese Gnocchi, Sautéed in Butter, Sun-Dried Tomatoes, Garlic, Asparagus, Pine Nuts, Sage. Asiago Cheese.

Salmon with Garlic Pasta

Char grilled filet served on Tomato, Asparagus and Spinach Capellini. Lemon Dill Sauce Garnish.

Linguine with Clams

Wild Caught Clams, Garlic , Lemon,Tomato, Leek, Fennel, Scallion and Chardonnay Butter Sauce

Linguine Pasta with Seafood

Mussels, Clams, Fish Tips, Prawns, Garlic, Lemon,Tomato, Leek, Fennel, Scallion, Shallot.and Chardonnay Butter Sauce

Fettuccini Carbonara

Hickory Bacon, Prosciutto, Scallions, Onions, Herbs, Garlic , Mushrooms, Madeira Cream and Parmesan.

Beef & Wild Mushroom Fettuccini

Filet Mignon Tips, Wild Mushrooms, Onions, Garlic, Marsala Cream Sauce.

Fettuccini Alfredo

Garlic, White Wine, Cream, Parmesan Cheese and Fresh Broccoli.

Gnocchi Di Funghi

Home Made Goat Cheese Gnocchi, Wild Mushrooms, Tomato, and Scallions in Chardonnay Cream Sauce.

Egg Plant Parmigiana

Breaded Eggplant, Spinach, Mozzarella, Marinara Sauce, Vegetables and Pasta.

Capellini Pomodoro

Authentic Pomodoro Sauce on Angel Hair Pasta. Garnish of Extra Virgin Olive Oil and Basil.

Lasagna with Meat Sauce

Beef , Sweet Italian Sausage, Ricotta, and Three Cheeses.

Spaghetti with Meatballs

Three House Meatballs simmered in Marinara Sauce , and Parmesan Cheese.

Chicken Parmigiana

Chicken Breast baked with Mozzarella, Provolone, Marinara Sauce. Pasta and Vegetable.

Chicken Marsala

Chicken Breast in Parmesan Egg Batter with Mushrooms, Onions, Garlic, Marsala Butter Sauce, Pasta and Vegetables .

Chicken Piccata

Chicken Breast in Parmesan Egg Batter, White Wine, Lemon, Onion, Caper Butter Sauce, Pasta and Vegetables.

Penne Pasta with Creamy Pesto and Chicken

Pesto Cream, Chicken Breast, Broccoli, Pine Nuts, and Sun-Dried Tomatoes.

Prawns Diavolo Linguine

Jumbo Prawns, Tomatoes, Chili flakes, Garlic, Spicy Marinara Sauce.

Penne "Incarcerata"

Calabrese and Mild Italian Sausages, Garlic, Onions, Sweet Peppers, Snap Peas, Chili Flakes, Basil, Tomato Cream.

Origins: Where Did the Cannoli Come From?

New York City’s “Cannoli King” reveals where the cannoli originated

Take Out Dining Available Tuesday thru Sunday!

 

Take Out Dining Available!

Check our our menu HERE and call 707-447-5660 to place your order. 

We are also available on Door Dash!

Italian Culture: The History of Tiramisù

The most beloved Italian dessert, at least in the opinion of Americans, is tiramisù. People just love this stuff! So when was it created, in Ancient Roman times? During the Renaissance? Nope! In the 1970s it turns out. Let's learn about Roberto Linguanotto and the invention of tiramisù now! 

Script by Patrizia Farina, Professor of Italian at Western Connecticut State University and Purchase College.