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According to Steven Schwartz or Michael Altenberg - At Campagnola, Chef Michael Altenberg is devoted to using all-natural and organic meats in his "country-style" Italian cooking. His menu is peppered with mouth-watering entrees like wood-grilled Muscovy duck with organic vegetables and leg of lamb with braised baby artichokes and green lentils. Altenberg's committment to serving fresh, regional products accounts for his use of certified organic pork, chicken and duck from local farmers, all-natural lamb, and organic beef. Sometimes, the menu features all-natural, pasture-raised wild boar. Altenberg, who opened the restaurant with owner Steven Schwartz in 1996, has given courses in organic cooking to residents in the past, and his curriculum vitae includes stints at Avanzare, Cassis and Montparnasse. For more information contact Campagnola at: bistrocampagne1@sbcglobal.net You can fax Campagnola at 847-475-3950.