DOCSLIB.ORG

La Bifa - Pomodoro, Mozzarella, Salsiccia, Cipolla Pizza with Tomato Sauce, Mozzarella Cheese, Sausage, Onion

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
La Bifa - Pomodoro, Mozzarella, Salsiccia, Cipolla Pizza with Tomato Sauce, Mozzarella Cheese, Sausage, Onion ANTIPASTI Appetizer Bruschette miste Toasted bread selection Crostone ai porcini e scamorza Toasted bread with porcini mushrooms and smoked cheese Prosciutto crudo e Mozzarella di bufala Cured ham and Mozzarella cheese Parmigiana di melanzane Aubergine Parmigiana Tortino di pecorino senese con crema di pera Sienese pecorino cheese pie with pear cream Carpaccio di Cinta senese al finocchio selvatico, leggermente affumicato, su insalatine di campo Slightly smoked Cinta Senese pork carpaccio with wild fennel on field salad Carpaccio di bresaola con rucola e scaglie di parmigiano Dried beef Carpaccio with rocket and parmesan shavings Tagliere di salumi toscani, formaggio e bruschetta Platter of typical Tuscan salami with cheese and bruschetta Selezione di pecorini Terre di Siena, miele e mostarda A selection of Pecorino by the Sienese countryside with honey and mustard Carpaccio di salmone affumicato con rucola e mela Smoked salmon carpaccio with rocket and apple Carpaccio di pesce spada affumicato con misticanza Carpaccio of smoked swordfish with misticanza salad PRIMI PIATTI DELLA TRADIZIONE TOSCANA The traditional Tuscan cuisine Pappa al pomodoro e basilico Bread and tomato soup, with basil Ribollita alla toscana con olio D.o.p. e cipolla Typical bread and vegetable soup with olive oil and onion Acqua cotta alla senese con ovetto Sienese “Acqua cotta”, vegetable soup with egg PRIMI PIATTI DELLA CUCINA ITALIANA The traditional Italian cuisine Penne alla carrettiera (pomodoro, aglio, peperoncino) Penne (pasta) alla carrettiera (tomato, garlic, chili pepper) Penne al pesto senese (pomodoro, aglio, pesto) Penne (pasta) with pesto Siena (tomato, garlic, pesto) Tortellini al ragù di carne Tortellini with meat sauce Risotto al radicchio rosso e pecorino di Pienza Risotto with red radicchio and pecorino di Pienza Spaghetti alla corsara Spaghetti with seafood and tomatoes Gentili Ospiti: ci preoccupiamo della vostra salute, pertanto siete cortesemente invitati a segnalare tempestivamente eventuali allergie alimentari. Dear Guests: we are very concerned about Your health, thus You are kindly requested to point out in time any eventual allergies. PRIMI PIATTI SPECIALITÀ DELLA CASA House Specialties Pasta fatta in casa - Homemade Pasta Lasagne al ragù toscano Lasagne with Tuscan meat sauce Tagliolini mediterranei (pomodori ciliegini e basilico) Tagliolini mediterranean, cherry tomatoes and basil Pici senesi cacio e pepe Pici Senesi (pasta) cheese and pepper Ravioli con sugo di Chianina e rosmarino Potato ravioli (pasta) with Chianina sauce and rosemary Ravioli dello chef (rucola, noci, panna) Chef’s Ravioli (rocket, walnuts, cream) Gnocchetti tartufati Gnocchi with truffles Pici senesi al ragù di cinghiale Pici Senesi (pasta) with wild boar ragout Tagliatelle ai funghi porcini Tagliatelle with porcini mushrooms Pappardelle al sugo di capriolo Pappardelle (noodles) with venison sauce SECONDI PIATTI Main Courses Trippa alla fiorentina con fagioli Florentine tripe with white beans Bocconcini di pollo alla Vernaccia e fagiolini verdi Rooster chicken brick with vegetables Entrecotes al pepe verde, con spinaci al burro Entrecotes green pepper, buttered spinach Bistecca Fiorentina con patate al forno (minimo kg. 1,2) Fiorentina T-bone steak with and roasted potatoes (minimum kg.1,2) Tagliata di controfiletto di manzo alla griglia con olio al rosmarino e patate al forno Grilled thinly-sliced beef sirloin with rosemary oil and baked potatoes Controfiletto di manzo ai porcini Sirloin of beef with porcini mushrooms Ossobuco di vitello alla senese con spinaci all’aglio Veal Osso buco and spinach with garlic Cinghiale in umido con ceci Wild boar stew with chickpeas Filetto di maiale alla Chiantigiana e purea di patate Fillet of pork Chiantigiana and potato puree Tagliata di petto d’anatra con broccoletti saltati Duck breast steak with sauteed broccoli Trancio di spada alla piastra con mentuccia ed insalata Swordfish steak grilled with mint and salad INSALATE TOSCANE Tuscan salads Caterina De Medici Insalate, filetti di acciuga, pecorino fresco, olive nere, pane tostato Green salads, anchovy fillets, fresh pecorino cheese, black olives, toasted bread San Domenico Fagiolini verdi, tonno, uovo sodo, olive nere, capperi, pomodoro Green beans, tuna fish, boiled egg, black olives, capers, tomato Insalata di zucca marinata nell’aceto di vino con scaglie di pecorino di grotta Pumpkin salad marinated in wine vinegar with shavings of pecorino cheese “di grotta” (seasoned in cave) Insalatona Colorata Insalata mista, pomodori e frutta di stagione Mixed lettuce, tomatoes and seasonal fruit La Caprese Pomodoro e mozzarella Tomato and mozzarella cheese Insalata di pollo Insalate di campo, straccetti di pollo, pomodoro e pane tostato Chicken salad - salads of field, chicken breast, tomato and toasted bread Insalata tropicale Insalate di campo, avocado, cipolla Salads of field, avocado, onion Insalata mista Mixed salad LE PIZZE Margherita - Pomodoro e mozzarella Pizza with tomato sauce, mozzarella cheese and basil Napoli - Pomodoro, mozzarella, acciughe e capperi Pizza with tomato sauce, mozzarella cheese, anchovy fillets and capers Regina - Pomodorini, mozzarella di bufala e basilico Pizza with tomato sauce, buffalo’s milk mozzarella and basil 4 Formaggi Four cheeses pizza Diavola - Pomodoro, mozzarella e salame piccante Pizza with tomato sauce, mozzarella cheese, hot salami Vegetariana - Pomodoro, mozzarella e verdure grigliate “Vegetarian” Pizza with tomato sauce, mozzarella cheese, grilled vegetables Capricciosa - Pomodoro, mozzarella, prosciutto cotto, wurstel, funghi, carciofi Pizza with tomato sauce, mozzarella cheese, ham, wurstel, mushrooms, artichokes Golosa - Prosciutto crudo, pomodorini, rucola e parmigiano Pizza with tomatoes, mozzarella cheese, cured ham, rocket, parmesan cheese Prosciutto e funghi - Pomodoro, mozzarella, prosciutto cotto, funghi Pizza with tomato sauce, mozzarella cheese, ham, mushrooms Ai Salumi - Pomodoro, mozzarella, prosciutto cotto, salsiccia, salame piccante Pizza with tomato sauce, mozzarella cheese, ham, sausage, hot salami Ai Funghi - Pomodoro, mozzarella, funghi champignon Pizza with tomato sauce, mozzarella cheese, champignon mushrooms Al Prosciutto - Pomodoro, mozzarella, prosciutto cotto Pizza with tomato sauce, mozzarella cheese, ham LE PIZZE Siciliana - Pomodoro, mozzarella, acciughe, olive Pizza with tomato sauce, mozzarella cheese, anchovy fillets and olives Romana - Pomodoro, mozzarella, acciughe, olive, capperi Pizza with tomato sauce, mozzarella cheese, anchovy fillets, olives, capers La Bifa - Pomodoro, mozzarella, salsiccia, cipolla Pizza with tomato sauce, mozzarella cheese, sausage, onion 4 Stagioni - Pomodoro, mozzarella, prosciutto cotto, funghi, carciofi, olive Pizza with tomato sauce, mozzarella cheese, ham, mushrooms, artichokes, olives Deliziosa - Pomodoro, mozzarella, prosciutto crudo, gorgonzola Pizza with tomato sauce, mozzarella cheese, cured ham, gorgonzola cheese San Domenico - Pomodoro, mozzarella, funghi, speck Pizza with tomato sauce, mozzarella cheese, mushrooms, smoked ham Dello Chef - Pomodoro, mozzarella, scamorza, salsiccia Pizza with tomato sauce, mozzarella cheese, scamorza cheese, sausage Bufala - Pomodoro, mozzarella di bufala Pizza with tomato sauce, buffalo’s milk mozzarella cheese Tonno e cipolla - Pomodoro, mozzarella, tonno, cipolla Pizza with tomato sauce, mozzarella cheese, tuna, onion I CALZONI Calzone farcito - Mozzarella, funghi, prosciutto cotto, wurstel, carciofi Mozzarella cheese, mushrooms, ham, sausage, artichokes Calzone dello Chef - Mozzarella, prosciutto cotto, salsiccia Mozzarella cheese, ham, sausage Calzone San Domenico - Mozzarella, funghi, spek, scamorza Mozzarella cheese, mushrooms, smoked ham, scamorza cheese Calzone delicato - Mozzarella, funghi, prosciutto cotto Mozzarella cheese, mushrooms, ham I CIACCINI Rustico - Mozzarella, salsiccia, rosmarino, cipolla, patate White pizza with mozzarella cheese, sausages, rosemary, onions, potatoes Primavera - Mozzarella, pomodoro fresco, rucola, parmigiano White pizza with mozzarella cheese, fresh tomato, rocket and parmesan cheese 4 Formaggi White pizza with four kind of cheeses San Domenico - Mozzarella, funghi, prosciutto cotto, scamorza White pizza with mozzarella cheese, mushrooms, ham, scamorza cheese Tricolore - Mozzarella, pomodorini, prosciutto crudo, rucola, parmigiano White pizza with mozzarella cheese, fresh tomato, cured ham, rocket, parmesan cheese Ai Funghi - Mozzarella, funghi White pizza with mozzarella cheese, champignon mushrooms Ai Funghi Porcini e Prosciutto crudo White pizza with mozzarella cheese, porcini mushrooms and cured ham Delicato - Mozzarella, zucchine, parmigiano White pizza with mozzarella cheese, zucchini, parmesan cheese I NOSTRI DOLCI Desserts Cantucci Toscani e Vin Santo Cantucci, hard almond biscuits, Vin Santo wine Bacio di Siena Chocolate-shelled, cream-filled cool treat (Sienese specialty) Panna Cotta, Cioccolata o frutti di bosco Cooked cream, Chocolate or berries Crème Caramel Crème caramel Tortino al cioccolato con gelato Warm chocolate cake with ice-cream Bavarese allo yogurt e frutti di bosco Bavarian yogurt and berries Dolce del giorno Dessert of the day Dolci senesi e Vin Santo Ricciarelli, panforte, cavallucci, cantucci, Vin Santo wine Ananas al naturale Pineapple Natur Tiramisù Tiramisù Sorbetto al Limone Lemon sorbet Pizza dolce alla Nutella Sweet pizza with Nutella.
Load more

Recommended publications
  • Ossobuco with Basil Gremolata and Saffron Risotto
    Ossobuco with basil gremolata and saffron risotto Ingredients for 4 Persons 4 veal shanks 3 tablespoons flour 50 g butter 1 onion 1 carrot in cubes 1 stalk (yellow) celery 15 dl white wine 1 can ELVEA Polpa di pomodoro 1 lemon 1 sprig fresh basil 2 cup risotto rice 1 onion 2 dl white wine 10 dl poultry stock 1 cap saffron 50 g parmesan cheese pepper salt olive oil Preparation Dry the shanks with paper towels. Roll in them flour. Melt the butter in a casserole. Fry the shanks until they’re brown on both sides. Take the meat out of the pan. Fry the onion with the carrot and celery in the cooking fat. Add the wine, the veal stock and the polpa. Put the shanks back in the pan and bring to a boil. Turn the heat down. Cook the meat covered during 2 hours until done. Meanwhile, clean the lemon and grate off the yellow skin. Finely chop the garlic. Pick the leaves of the sprig of basil and also chop it finely. Mix the lemon zest with the garlic and the basil. This is your gremolata. Season the ossobuco with pepper and salt and sprinkle with the basil gremolata. Fry the risotto rice with the chopped onion for 5 min on low heat in olive oil. Add the saffron and stir regularly. Deglaze with the white wine and add a ladle of warm stock. Leave to reduce, stirring regularly. Add stock as long as the rice is not done. This takes approx. 18 min.
    [Show full text]
  • Thanksgiving Specials Nov.26-2015 Zuppa/Soup Zuppa Di Zucca E Mele
    Thanksgiving Specials Nov.26-2015 Zuppa/Soup Zuppa di Zucca e mele .................................................................................................................................................... $8.95 Butternut squash and apple soup with candied walnuts Antipasto/Appetizer "Charcuterie" ( for 2 people ) .......................................................................................................................................... $22.95 Parmigiano Reggiano, sharp and mild provolone, fontina cheese, Asiago cheese, smoked scamorza, salame cacciatorino and Parma prosciutto accompanied with balsamic glaze, figs jam and grilled pita bread Schiacciata di granchio ................................................................................................................................................. $15.95 Lump crab cake served over yellow corn Bellini and grilled artichoke surrounded with a ginger, roasted garlic - mustard sauce Insalata/Salad Insalata autunnale ......................................................................................................................................................... $11.95 Frisee', radicchio, endives, red pears, pomegranate, orange wedge, caramelized pecans and shaved Parmigiano cheese tossed with maple and balsamic vinaigrette Pasta Troccoli con cozze, guanciale di maiale e aurugula .................................................................................................. $20.95 Homemade pasta sautéed with roasted garlic, Italian pancetta, mussels,
    [Show full text]
  • The Factory Kitchen
    The factory Kitchen sInce 2013 dinner February 24, 2018 to begin… - peperú - soft cheese stuffed sweet & spicy peppers, grana padano, arugula oil 9 - insalata - oranges, white frisée, arugula, shaved fennel, taggia olives, lemon~chili dressing 12 - ortolana - field greens, radicchio, dates, goat cheese, spring onions, champagne vinaigrette 13 - cavolonero - tuscan kale, radicchio, aged ricotta shavings, crostini crumbs, toasted hazelnuts 13 - carne al raboso - sliced sangiovese~cured beef, marinated mushrooms, celery, truffle salt, grana 14 - cremosella - creamy mozzarella, spring kale~pea tendrils salad, green beans, ligurian olive oil 15 - brodetto - steamed littleneck clams, mussels, garlic, garbanzo beans, clam water, crostini 16 - palámita - seared pepper~coated albacore tuna, cucumbers, pickled red onion, white frisée 16 - polpo&calamari - marinated octopus & calamari salad, celery, cherry tomatoes, taggia olives 18 to continue or share… - fegatini - jidori chicken liver pȃté, crushed pistachios, house made bread crostini 10 - pancotto - fried duck egg, potato vellutata, speck, arugula, homemade ciabatta crostone 10 - frittura - beer~battered baby leeks, chickpea fritters 12 - barberosse gratinate - oven~baked sliced beet casserole, melted asiago 12 - fioretti - breaded & roasted winter cauliflower, capers, pecorino romano, italian parsley 14 - prosciutto - parma prosciutto 24 month aged, lightly fried sage dough, stracciatella 22 focaccina calda di recco al formaggio… - tradizionale - crescenza, arugula, ligurian olive oil 19 -
    [Show full text]
  • Menu Our Gastronomy
    мл ГРН ÏÈÂÎ ÁÎ×ÊÎÂÎÅ DRAFT BEER ml UAH Grimberg Blanche 330 75-00 Grimberg Blanche 500 99-00 Guinness 330 89-00 Guinness 500 129-00 ÁÅÇÀËÊÎÃÎËÜÍÎÅ ÏÈÂÎ NON ALCOHOLIC BEER Warsteiner 330 79-00 ÁÅÇÀËÊÎÃÎËÜÍÛÅ ÍÀÏÈÒÊÈ SOFT DRINKS Кока-Кола Coca-Cola 250 59-00 Кока-Кола лайт Coca-Cola Light 250 59-00 Спрайт Sprite 250 59-00 Швепс Schweppes 500 59-00 S. Pellegrino Aranciata 200 99-00 S. Pellegrino Chinotto 200 99-00 ÀÏÅÐÈÒÈ APERITIF Martini Bianсo 50 45-00 Martini Rosso 50 45-00 Martini Extra Dry 50 45-00 Campari 50 69-00 Aperol 50 69-00 Lillet Blanco 50 69-00 Dolin Rouge 50 69-00 Cinzano 1757 rosso 50 45-00 мл ГРН ÊÎÍÜßÊ COGNAC ml UAH Hennessy V.S. 50 139-00 Hennessy V.S.O.P. 50 245-00 Hennessy X.O. 50 499-00 Martell V.S. 50 159-00 Martell V.S.O.P. 50 239-00 Martell X.O. 50 499-00 Delamain Grande Champagne AOC Pale&Dry X.O. 50 355-00 ÁÐÅÍÄÈ BRANDY Three Barrels VSOP 50 69-00 ÀÐÌÀÍÜßÊ ARMAGNAC Armagnac Castarede XO 50 219-00 Armagnac Janneau Napoleon 50 199-00 ÊÀËÜÂÀÄÎÑ CALVADOS Roger Groult Reserve 50 179-00 Roger Groult Age d`Or XO 50 499-00 ÂÎÄÊÀ VODKA Absolut 50 69-00 Staritsky & Levitsky Reserve 50 79-00 Rada Respect 50 49-00 Grey Goose 50 99-00 Skyy 50 55-00 Finlandia Cranberry 50 65-00 ÌÅÑÊÀËÜ MEZCAL Ilegal Mezcal Joven 50 269-00 Ilegal Mezcal Reposado 50 299-00 мл ГРН ÏÈÑÊÎ PISCO ml UAH Macchu 50 130-00 ÃÐÀÏÏÀ GRAPPA Grappa Nonino Vendemmia Riserva D’annata 50 149-00 Grappa Poli Bassano 50 169-00 Grappa Ornellaia 50 499-00 Grappa Nonino Fragolino 50 499-00 Grappa Barili di Sassicaia 50 499-00 Tre Soli Tre Distillerie Berta 50 500-00
    [Show full text]
  • Di Eataly Experiencing Eataly Is Simple
    LE CUCINE DI EATALY EXPERIENCING EATALY IS SIMPLE E AT. We serve straightforward, simple food, for those who want to experience authentic Italian cuisine. We believe that with a few, Eat better, high-quality ingredients it is possible to prepare great tasting and “ satisfying dishes, at Eataly eating is simple. live better. ” SHOP. We present high-quality products from Italy and the best products from local producers. From artisanal producers to the rare, one of a kind production, from pasta to biscuits, to fresh bread, to the best cheeses and cured meats, at Eataly shopping for high-quality food is simple. LEARN. WE DELIVER! We provide many opportunities to learn about Italian food, culture and beyond though courses, guided tastings, demonstrations, and events. We believe that the more you FIND US ON ALL MAJOR FOOD know, the more you enjoy, at Eataly learning is simple. ORDERING PLATFORMS Mulino Marino flour is produced from soft GLI ANTIPASTI Italian wheat, carefully selected and blended to produce the highest-quality flour ZUPPA DEL GIORNO Soup of the day. Ask your waiter for today’s selection ANTIPASTO MINESTRONE GENOVESE | 35 DELLO CHEF | 99 Vegetable soup, drizzled with home-made pesto sauce Selection of Antipasti: fritto di calamari (90g), patatina tonda, arancino, mozzarella fior di latte and artichokes PATATINA TONDA | 19 Home-made potato chips BURRATA E TARTUFO | 79 FRITTO DI CALAMARI | 55 Burrata cheese served with datterino tomatoes, basil and preserved black Deep fried squid (180g) truffle BRUSCHETTA POMODORINI, RICOTTA ARANCINI
    [Show full text]
  • Pizza from the Wood Burning Oven Burning Wood the Pizza from Antipasti Contorni______
    Antipasti ___________________________________________________________________ Bruschetta all’Aglio, Pomodoro e Basilico Grilled Rustic Bread, Tomato, Onion, Garlic, Basil, Parsley & Extra Virgin Olive Oil $ 10 Burrata Fresh Mozzarella, Stuffed with Cream on Grilled Bread, Sautéed Leek, Pancetta, topped with Roasted Tomato, Pesto & Extra Virgin Olive Oil $ 16 Gamberetti Marinati Grilled Wild Gulf Shrimp, Chilled with Lime, Mint, Feta Cheese & Extra Virgin Olive Oil $ 16 Prosciutto Thinly Sliced San Daniele Prosciutto with Burrata, Wild Baby Arugula, Grilled Rustic Bread & Extra Virgin Olive Oil $18 Carpaccio Thinly Sliced Raw Beef, Shaved Grana Padano, Capers, Lemon & Extra Virgin Olive Oil $ 16 Carpaccio di Capesante Asiatico Thinly Sliced Raw Day Boat Scallop, Diced Fresh Jalapeno with a Soy Ginger Sweet Chili Sauce & Olive Oil $ 18 Insalata di Lattuga con Gorgonzola Choped Romaine Hearts topped with a Creamy Gorgonzola Dressing with Pancetta & Diced Tomatoes $14 Bar Wine Baci Café & Insalata Baci Chopped Romaine, Carrots, Celery, Peppers, Cucumbers, Mushrooms, Tomatoes, Italian Parsley & Lemon Balsamic Vinaigrette $ 14 Insalata Cesare Romaine, Creamy Caesar Dressing, Shredded Parmesan & Herb Olive Oil Cheese Croutons $ 12 Insalata Tri Colore Wild Baby Arugula, Endive, Radicchio, Shaved Fennel, Kumato Tomatoes in a Lemon Balsamic Vinaigrette $ 14 Insalata Rucola Wild Baby Arugula, Endive, Fuji Apples, Gorgonzola Dolce, Hazelnuts, Lemon Balsamic Vinaigrette & Honey Drizzle $ 14 Insalata di Barbabietole Roasted Golden, Chiogga & Red Beets,
    [Show full text]
  • Dinner Menu 2021
    GLI ANTIPASTI TAGLIATA DI MANZO TAGLIATA DI TONNO VONGOLE GRATINEE Charred and sliced seasoned Seared Sushi grade Ahi Tuna Baked little neck clams Filet Mignon, served over mix served rare with Balsamic topped with seasoned bread green salad with a Black reduction served over a bed crumbs – $14 olive Vinaigrette dressing. – of mixed greens – $24 $24 COZZE AL VINO BIANCO POLENTA E SALSICCA Fresh mussels served in a GAMBERONI FREDDI Grilled polenta with white wine sauce – $16 Jumbo shrimp cocktail with crumbled sausage in a homemade cocktail sauce – tomato sauce – $14 AGED PARMESAN $22 Chunks of aged parmesan of AFFETTATI MISTI ALL ITALIANA parma with mixed olives – INVOLTINI DI MELANZANE A mix of Prosciutto, $3.50 Baked Eggplant rollatine Capicolla, Hot Soppressata, L'ANTIPASTO CALDO filled with assorted cheeses Salami, Parmigiano Cheese A hot combination of baked – $14 and with mixed Olives – $26 clams, stuffed eggplant, shrimp scampi and meatball – POLPETTE CALAMARI FRITTI $26 Cenzino's Famous Meatballs Fried Calamari, Basil Scented – $15 Tomato Sauce. – $18 BURRATA CON CAPONATA E PARMESAN CHIP Creamy mozzarella cheese served with Caponata and parmesan chip and arugula salad with Chef's dressing – $18 ZUPPE E INSALATE ZUPPA DEL GIORNO L'INNAMORATA LA TRICOLORE Chef's creation daily – $12 Mix green salad, Arugola,Radicchio,Belgian strawberries, sliced endive, Apples and shaved PASTA E FAGIOLI almonds, corn and goat Parmigiano. – $12 The classic beans soup with cheese, gentled with Pasta – $9 raspberry dressing – $12 INSALATA DELLA CASA Mixed Greens and Tomato, LA CESARE INSALATA ALLA PERA tossed in EVOO Cenzino The classic "Caesar" salad Radicchio, Endive, Romain and Dressing – $9 made with our finest Pear ,with Gorgonzola ingredients and homemade cheese.
    [Show full text]
  • Food Heritage and Nationalism in Europe
    Chapter 4 Food and locality Heritagization and commercial use of the past Paolo Capuzzo Geographical roots of food? Identifying a food culture with a locality has always involved a trade-off between searching for roots and recognizing they are not planted in any one spot but entail exchanges and borrowings from remote origins. But even this tension between the local and the supralocal is a simplification: it rests on the assumption that food cultures can be identified by place alone. Actually, highly different food regimes may be at work in one and the same place, and have been so in the past. Class stratification may afford a first prism dividing up food culture domains, but it then interweaves with gender, religious observance, ethnic belonging and so on. Does this mean that any attempt to find a relationship between food and place is a waste of effort? No, indeed: such a relationship can definitely be established. But one does need a critical analysis of the various factors bearing on the link between food and place, since they are cultural and historical constructs rather than causal connections between milieus in nature/history and food cultures. A cuisine rich in victuals of different kinds, prepared from a wide range of ingredients at times exotic in provenance, was typical of the food culture found in the courts of Europe from the late Middle Ages to the early modern era; the diet of the people was more closely locally connected, perforce. For most of the population poverty dictated the choice of diet. A plentiful cosmopolitan cuisine reigned at court (Montanari 2014); it was garnished with rare and exotic ingredients indicating wealth, though also a background of culture deriving from greater familiarity with distant lands.
    [Show full text]
  • Le Ricette Della Nonna the Sebookline by Simonelli Editore
    Le Ricette della Nonna The SeBookLine by Simonelli Editore SeBook SeBook SimonellielectronicBook © Copyright Simonelli Editore srl - Milano - Italy Via Statuto 10 - 20121 MILANO - Italy tel. +39 02 29010507 e-mail: [email protected] http://www.simonel.com ISBN-10: 88-7647-133-2 ISBN-13: 978-88-7647-133-9 Gastronomia «Le Ricette della Nonna » Questo SeBook può essere sfogliato soltanto sui computer di proprietà di chi lo ha acquistato e che non facciano parte di una rete aziendale. E’ vietata ogni copia del file da parte dell’acquirente come ogni sua modifica e commercializzazione. Nel caso in cui sia attiva l’opzione di stampa, questa deve essere fatta ad esclusivo uso personale dell’acquirente. Acquistando un SeBook se ne acquisisce la possibilità di leggerlo e utilizzarlo secondo quanto è stabilito nel Contratto di Licenza d’Uso che si intende firmato con l’atto dell’acquisto. Ogni violazione di questo contratto verrà perseguito a norma di legge. Ecco l’INDICE di tutte le ricette che trovate nell’eBook «Le Ricette della Nonna» INDICE ANTIPASTI Acciughe al verde Pizzelle alle barese Fettunta Bruschetta Pizzette al gorgonzola Crostini di milza Crostini ai tartufi Crostini di provoline Involtini di prosciutto e gorgonzola Soma d’aglio Farinata Panzerotti Bagna Caöda Insalata di petti di pollo Paté di magro Biscottu a caponata Pollo all’albese Gnocco fritto Salame di tonno Calzoni di verdura Frittatina all’abruzzese Sciat Nervit Insalata di stocco Fitascetta Bocconotti Alici marinate Le Ricette della Nonna Cassoni fritti Erbazzone SUGHI &
    [Show full text]
  • Dinner MENU 0NE 55.95 PER PERSON, PLUS BEVERAGE, TAX and SERVICE CHARGE
    dinner MENU 0NE 55.95 PER PERSON, PLUS BEVERAGE, TAX AND SERVICE CHARGE pizze Assorted handmade seasonal pizzas served during your reception insalate INSALATA DELLA CASA organic field greens with oil cured olives, peppers, tomato, ricotta salata, cucumber and red wine vinaigrette paste Select one to be served individually PENNE ALLA NAPOLETANA tube shaped ORECCHIETTE CON SALSICCIA little ear pasta with traditional tomato basil sauce, shaped pasta with ground Tuscan sausage garlic, shaved parmesan ragu, baby spinach, tomato cream sauce GEMELLI ALLA BOLOGNESE twisted PENNE ESTIVO penne pasta, crushed shaped pasta with our homemade slow tomatoes, roasted eggplant, red peppers, cooked bolognese meat sauce of veal, garlic, basil, EVOO, topped with shaved beef and pork ragu ricotta salata Select two entrees to be offered piatti principal MELANZANE ALLA PARMIGIANA lightly TILAPIA AL FORNO oven roasted tilapia, breaded eggplant “Parmigiana Style”, topped sautéed vegetables, roasted potatoes, with melted mozzarella, tomato basil sauce, white wine-butter sauce served with spaghetti pasta ARISTA DI MAIALE SALTINBOCCA POLLA ALLA PICATTA chicken breast roasted pork loin, stuffed with fontina cheese, scalloppine with sautéed baby spinach, prosciutto and sage, with roasted vegetables roasted potatoes, lemon caper butter sauce COSTOLETTE DI MANZO braised beef short POLLO ALLA MARSALA chicken breast ribs, mashed potatoes, caramelized carrots, scaloppini, sautéed mushrooms, marsala wine, barolo reduction sauce over mashed potatoes Select one dolce TIRAMISU
    [Show full text]
  • ITALY: a RAINBOW of FLAVORS Italian Food and Wine by Region
    ITALIA ITALY: A RAINBOW OF FLAVORS Italian food and wine by Region 1. Valle d'Aosta 2. Piedmont 3. Liguria 4. Lombardy 5. Trentino Alto Adige 6. Veneto 7. Friuli-Venezia Giulia 8. Emilia Romagna 9. Tuscany 10. Umbria 11. Marches 12. Lazio 13. Abruzzo 14. Molise 15. Campania 16. Apulia 17. Basilicata 18. Calabria 19. Sicily 20. Sardinia "Food is a gift from God, but cooks are surely the work of the devil", as Oscar Wilde put it with his customary sharp wit. He could well have been thinking about Italian food and wine. It is certainly true that Italy - with its varied landscape of alternating plains, hills, coasts and mountains, rivers, woods, countryside and rich seas, and its mild yet sometimes harsh climate - boasts a wealth of invaluable natural treasures. But it is equally true that what gives life to a culinary tradition, and what creates the history of food and wine, is the work, passion and imagination of man. If Italy is home to such an extraordinary variety of flavors, tastes and aromas, it is because Italians have known how to make the best of nature's gifts and to transform them by taking inspiration from nature itself. This is as it should be, for the art of gastronomy is mimetic, and imitates nature. The process relies on a shifting between different systems, and cookery is its ideal medium. We could produce an endless list of products which might seem unimportant, but which are actually vital elements of Italian cuisine. All over Italy, from the Alps to the Mediterranean, we find the products of a thousand years of tradition, and specialties which exist only here.
    [Show full text]
  • Pizza Contorni SIDES
    SALADS SMALL PLATES BURRATA 15 MINESTRONE SARDO 8 POLPO 18 creamy mozzarella, Homestead tomatoes, sundried tomato pesto, vegetable and bean soup, herbs, tomato, fregola, pecorino Sardo, parsley grilled octopus, fava beans, grape tomatoes, potato, arugula pesto extra virgin olive oil, basil FUNGHI RIPIENI 18 SALSICCIA 14 MISTA 8 baked portabella mushroom stuffed with plant-based meatball, Italian sausage, peppers, sunchokes, onions, parsley, lemon juice, crostini artisan lettuce, baby tomatoes, cucumber, olives, red onions, veggies & herbs, fra diavolo tomato sauce, gluten-free breadcrumbs carrots, Asiago cheese, balsamic dressing FRITTO MISTO 17 CESARE 9 GAMBERONI ALLA GRIGLIA 22 crispy calamari, Tampa sun shrimp, sea scallops, banana peppers, romaine lettuce, celery, house dressing, parmesan croutons, grilled colossal shrimp, baby arugula, fennel, red onions, lemon vinaigrette horseradish aioli, marinara sauce, parsley, lemon brown anchovies, pecorino Sardo MELANZANE ALLA PARMIGIANA 13 VONGOLE 17 CALABRESE 13 eggplant, tomato sauce, mozzarella, aged parmesan, basil veraci clams, tomato, onions, parsley, white wine, crostini, lemon iceberg lettuce, Gorgonzola and Calabrian peppers dressing, baby tomatoes, pancetta, red onions ARTISAN COLD CUTS & CHEESES PROSCIUTTO DI PARMA 16 month cured, light salt, Italy 12 SALAME NAPOLI sharp flavor, lightly smoked, Italy 10 TRUFFLE PECORINO sheep's milk, black truffles, aromatic, Italy 12 AGED PARMIGIANO 24 month aged, red cow's milk, sharp, Italy 12 WAGYU BRESAOLA dry cured beef, meaty, peppercorn,
    [Show full text]