To-Go Menu B&W.Indd

Total Page:16

File Type:pdf, Size:1020Kb

To-Go Menu B&W.Indd All Pastas are served with soup or greenPasta salad and rolls. Order A la Carte for the entrée only. Pizza SPAGHETTI TORTELLINI CASA MIA SPECIAL VEGETARIAN Spaghetti noodles served with spaghetti sauce topped Small pasta circles stuffed with beef and veal, served with Tomato sauce, mushrooms, pepperoni, salami and Tomato sauce, mushrooms, black olives, onions and with parmesan cheese your choice of sauce and topped with parmesan cheese sausage green peppers Small 8 Regular 11 Small 10.5 Regular 13.5 Small 11.5 Medium 14.5 Large 18.5 Small 11.5 Medium 14.5 Large 18.5 Add Mushrooms, Meatballs or Italian Sausage Small 9.5 Regular 13 LASAGNA STRADA SUSINA BBQ Wide noodles, ground beef, sausage, cottage and Tomato sauce, bleu cheese sauce, chicken, cashews, Bleu cheese sauce, BBQ sauce, chicken, bacon, BEEF RAVIOLI cream cheese, baked with spaghetti sauce, topped onions, parmesan cheese, fresh basil onions, pineapple, jalapeños Beef raviolis served with spaghetti sauce topped with with mozzarella cheese Small 12 Medium 15 Large 19 Small 12 Medium 15 Large 19 parmesan cheese Small 10.5 Regular 13.5 Small 9.5 Regular 12.5 SAPORITO CHICKEN THREE CHEESE CANNELLONI Bleu cheese sauce, pesto, yellow tomato, artichoke Bleu cheese sauce, onions, roasted red peppers, olives, hearts, spinach, mozzarella and feta cheese chicken, fresh basil, parmesan cheese, balsamic mist. ½ SPAGHETTI ½ RAVIOLI Pasta tubes stuffed with Italian sausage, baked with Small 12 Medium 15 Large 19 Small 12 Medium 15 Large 19 Half Spaghetti noodles and half beef raviolis served spaghetti sauce, topped with mozzarella cheese with spaghetti sauce topped with Parmesan cheese Small 9.5 Regular 12.5 Small 9.5 Regular 12.5 CREATE YOUR OWN PIZZA MANICOTTI Start with a mozzarella cheese pizza, then add your favorite toppings* FETTUCCINI Pasta tubes stuffed with ricotta cheese, baked with Small 7.75 Medium 10.5 Large 13.5 Fettuccini noodles served with a butter cream sauce butter cream sauce, topped with mozzarella cheese Each Topping: Small 1 Medium 1.25 Large 1.5 and topped with parmesan cheese Small 9.5 Regular 12.5 Small 9.5 Regular 12.5 Sauces Meats Fruits & Veggies Nuts & Grains Add Chicken or Shrimp ½ CANNELLONI ½ MANICOTTI BBQ Anchovy Artichoke Hearts Cashews Small 11.50 Regular 15.50 One cannelloni and one manicotti baked with both Bleu Cheese^ Bacon Black Olives 10” Gluten-Free Crust^** sauces, topped with mozzarella cheese Tomato* Canadian Bacon Green Peppers Thick Crust FIVE CHEESE RAVIOLI Regular 12.5 Chicken Jalapeños Raviolis filled with ricotta, asiago, parmesan, romano Cheeses Hamburger Mushrooms Greens and mozzarella cheese. Served with your choice of SPINACH CHEESE RAVIOLI Bleu Cheese Crumbles Italian Sausage Yellow Onions Basil sauce, topped with parmesan cheese Spinach artichoke ravioli stuffed with ricotta cheese served Feta Pepperoni Pepperoncini Spinach Small 9.5 Regular 12.5 with cream sauce and pesto topped with parmesan cheese Parmesan Polish Sausage Pineapple Small 10.5 Regular 13.5 Dairy-Free Mozzarella^^ Sausage Red Tomato Extras Mozzarella* Salami Roasted Red Pepper Balsamic Mist Shrimp Roasted Yellow Tomato *Tomato sauce and mozzarella cheese comes standard with our cheese pizza **While we strive to ensure our gluten-free items are safe for your diet, we cannot guarantee Specialita Della Casa ^A topping charge will apply to bleu cheese, pesto and gluten-free crusts no cross-contamination ^^ Dairy-Free Mozzarella will be a double topping charge All Specialties are served with soup or green salad, side of pasta and rolls. Vegetarian marinara or pesto sauce available upon request. CHICKEN a la CACCIATORE NEW YORK STEAK* Half a chicken baked and simmered with tomato Twelve ounce choice steak with herbs 24 Sandwiches sauce, mushrooms,onions, bell peppers and wine 18 Add mushrooms, onions or crumbled bleu cheese for 1 ea SUBMARINE MEATBALL Salami, Canadian bacon, lettuce, tomato, onion, Mozzarella cheese, meatballs, spaghetti sauce 6.5 mozzarella cheese, Italian dressing 6.5 BAKED CHICKEN MARINARA VEAL SCALLOPINI a la MARSALA SANDWICH SPECIAL Chicken breast baked with marinara sauce, topped Sliced veal sautéed with mushrooms and lemon with ITALIAN SAUSAGE Your choice of sandwich with a green salad or bowl with parmesan and mozzarella cheese 15 marsala wine sauce 17 Mozzarella cheese, Italian sausage, spaghetti sauce 6.5 of soup 10 *These items are cooked to your specifications. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Recommended publications
  • FAMILY STYLE OPTIONS Choice of 2 Appetizers Choice of 2 of Our Salads 2 of Our Pasta Dishes Assorted Platter of Our Homemade
    FAMILY STYLE OPTIONS Choice of 2 appetizers Choice of 2 of our salads 2 of our pasta dishes assorted platter of our homemade dessert bites soda, coffee, tea $25 / person Choice of 2 appetizers Choice of 2 of our salads 2 of our pasta dishes 2 of our entrees with potato and vegetable of the day assorted platter of our homemade dessert bites soda, coffee, tea $35 / person $20 / bottle of our house red or white wine $20 pitchers of homemade red or white sangria Grazie Mille! If you have any questions please call Jenna Arcidiacono – Chef/Owner Megyn Ellis – Manager 616-785-5344 [email protected] www.amoretrattoriaitaliana.com Appetizer Options Arancini - Risotto Fritters stuffed with fontina cheese atop our tomato sauce with spinach aioli 4 Cheese Artichoke Dip – Hot artichoke dip with spinach and four cheese blend Funghi – Mushrooms stuffed with our homemade sausage Antipasto Platter – with assorted cured Italian meats, cheese, and olives Cozze – Mussels cooked in a white wine and tomato sauce with garlic and a touch of anisette Salad Options Caesar Salad – Romaine, Croutons, Parmesan Cheese and house made Caesar dressing Mista – Mixed greens, tomato, red onion, cucumber and balsamic vinaigrette Speck & Mele – Greens, Apples, gorgonzola, prosciutto, pistachios and fig balsamic Bietole – Beet and apple salad atop fresh spinach with a vanilla balsamic Forte – Arugula, mixed greens, Michigan dried cherries, goat cheese, honey mustard dressing Pasta Options Lasagna Bolognese (meat lasagna) Vegetarian Lasagna Pasta Primavera (penne
    [Show full text]
  • EDITION the Fresh Pasta CATALOGUE
    22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta.
    [Show full text]
  • CHAPTER 24 Pasta and Grains
    CHAPTER 24 Pasta and Grains SECTIONS 24.1 Pasta 24.2 Rice and Other Grains Write Using Transitions transition is a word, A phrase, or sentence that connects one part of a piece of writing to another. Write a de- scription of the different types of pasta you know, focusing on the transitions. Writing Tips 11. Think of how sentences fit into the whole. 22. Explain the relationship between different sentences and paragraphs. 33. Help the reader anticipate what is coming next. EXPLORE THE PHOTO Pasta allows you to combine different food groups into one hearty meal. What types of ingredients do you like to add to pasta? 614 SECTION 24.1 Pasta Pasta is one of the most versatile food items available. Reading Guide Study with a Buddy It can be difficult to review your own notes and quiz yourself on what you have just read. According to research, studying with a partner for just 12 minutes can help you study better. ACADEMIC STANDARDS English Language Read to Learn Content Vocabulary Arts Key Concepts pasta al dente NCTE 6 Apply knowledge Identify the types, characteristics, semolina flour colander of language structure and and proper storage of pasta. casserole soup plate conventions to discuss texts. Outline the best ways to cook pasta. Academic Vocabulary Mathematics Explain how to serve pasta. NCTM Number and labor achieve Operations Understand Main Idea meanings of operations Pasta is a staple in commercial and how they relate to one kitchens and is a popular menu another. choice. To prepare it successfully, you must become familiar with the Science different varieties of pasta.
    [Show full text]
  • Ricettario Nasce Nell’Ambito Del Progetto Regionale “Sostegno Al Successo Scolastico E Formativo”
    Anno scolastico 2006 – 2007 Istituto Comprensivo di Montecchio Emilia Via XXV Aprile 14 - 42027 Montecchio Emilia (RE) Il presente ricettario nasce nell’ambito del Progetto http://www.scuola.re.it/icmontecchio Regionale “Sostegno al successo scolastico e formativo”. E’ il frutto del lavoro di un gruppo di ragazzi delle classi seconde della nostra Scuola, che si sono impegnati nel laboratorio di informatica. Tale attività ha una valenza altamente educativa: alle competenze informatiche dei singoli alunni, unisce anche il riferimento alle proprie radici culturali, di cui la cucina è espressione. Ogni ragazzo, infatti, ha contribuito attraverso le ricette scritte in precedenza a casa in collaborazione con le mamme o le nonne, a cui va il nostro grazie sentito! I sapori provengono da numerose regioni italiane e da alcuni paesi stranieri, di cui sono originarie le famiglie dei nostri ragazzi. Si tratta di ricette tutte “collaudate” e soprattutto tutte nostre: sono quindi davvero preziose! L’insegnante curatrice del progetto (Lavia Di Sabatino) (Il ricettario è reperibile anche on-line nel sito web del nostro Scuola Secondaria di primo grado ”Jacopo Zannoni” Istituto, tra i progetti significativi della nostra Scuola nel corrente Tel./Fax 0522 864187 anno scolastico). email: [email protected] Antipasto freddo Ingredienti: prosciutto crudo mozzarelline olive bianche (olive verdi) Arrotolare le mozzarelline nel prosciutto crudo e servirle con le olive bianche (olive verdi). Polpette di pane (Purpette ti pan) Ingredienti ½ kg di pane casereccio raffermo 2 uova ½ spicchio d’aglio un ciuffo di prezzemolo sale e pepe quanto basta Ammollare il pane in abbondante acqua tiepida e strizzarlo bene. Impastarlo con tutti gli altri ingredienti, formare delle palline della grandezza desiderata e friggerle in abbondante olio.
    [Show full text]
  • PASTA Sandwiches
    PASTA Add to any pasta: Grilled Chicken for $ 3.95; Dinner Salad for $3.95 Rigatoni con Broccoli $12.65 Spaghetti or Mostaccioli Rigatoni noodles with broccoli, mushrooms, and a blend of with tomato sauce. $9.25 cheeses with a touch of tomato in a rich cream sauce. Select meat sauce or meatballs - $12.25 Rigatoni con Pesce $13.95 Cheese Ravioli $12.25 Rigatoni noodles, shrimp, imitation crab, mushrooms and with homemade tomato sauce a blend of cheeses in a rich cream sauce with a touch of curry. Beef Ravioli $12.25 Lasagna (Siciliano) $12.65 with homemade tomato sauce Lasagna noodles layered with meat sauce, Ricotta, Provel, Half Spaghetti/Ravioli with meat sauce. $12.25 Parmesan and Mozzarella cheeses then baked. Cannelloni $11.65 Linguini with Clams $13.45 Tubular noodles filled with chicken, veal and beef, baked with Linguini pasta topped with clams and diced onions in a rich cream tomato sauce and a blend of cheeses. sauce. Tortellini $12.65 Fettuccine $12.45 Stuffed with ham in a rich cream sauce with peas, mushrooms and Long, flat noodles in a rich cream sauce with Parmesan cheese. a blend of cheeses. Manicotti $11.65 Tubular noodles filled with Ricotta cheese, in tomato sauce, topped Sandwiches Italian Meatball Sandwich $8.85 Bar-B-Q Burger $8.85 two meatballs topped with tomato sauce patty topped with Bar-B-Q sauce. Roast Beef $8.85 Italian Sausage Parmigiano $8.85 available with Au jus, homemade brown gravy, Salsiccia topped with tomato sauce and cheese BBQ sauce or A’mis’ tomato sauce Ham and Cheese $8.85 Amis Classic Burger $8.85 New York Steak Sandwich $12.95 Italian Hamburger $8.8 Marinated Charbroiled Chicken Sandwich $9.25 patty mixed with diced green pepper and onion Chicken Parmigiano $8.85 topped with tomato sauce.
    [Show full text]
  • Progettazione Del Menù Settimanale Di Mensa Scolastica A. S. 2015/16
    Progettazione del menù settimanale di mensa scolastica A. S. 2015/16 Business game (progetto pilota Istituto Superiore di Sanità) Classe 2E IC Piazza Winckelmann Roma Sommario Obiettivi: ...............................................................................................................................................................4 Primo incontro: Introduzione ...................................................................................................................................5 Progettazione e preparazione dei gruppi di lavoro ..................................................................................................8 Menù tovagliette ......................................................................................................................................................8 Presentazione del progetto al Dirigente Scolastico .................................................................................................9 Diete speciali ............................................................................................................................................................9 Incontro con il Responsabile della mensa ............................................................................................................. 17 Somministrazione ed elaborazione questionari gradimento frutta e verdura .................................................... 18 Test in classe sull’alimentazione ..........................................................................................................................
    [Show full text]
  • Soluzioni, Da Sempre Solutions, Since Ever 1 La Soluzione Tutto in Uno All in One Solution
    Soluzioni, da sempre Solutions, since ever 1 La Soluzione tutto in uno All in one solution Soluzione brevettata consigliata per Pastifici, Supermercati, Ristoranti, Agriturismi e Gastronomie. Patended solution, the most useful for Pasta Workshops, Restaurants, Supermarkets, Pastation and Delicatessens. Versione con abbattitore Blast chiller version PRESSA IMPASTATRICE: estrusore con raffreddamento sulla testata EXTRUDER PASTA MACHINE: with water cooling system on the extruder ed albero d’impasto smontabile, produce pasta lunga e corta. head and removable mixing shaft, it produces dough sheet of pasta, short and long pasta. GRUPPO DI TAGLIO: fusilli, maccheroni, conchiglioni, casarecce e tanti altri formati, cambiando semplicemente le trafile. CUTTER FOR SHORT PASTA: spaghetti, fusilli, maccheroni, conchiglioni, casa- recce and many others shapes of pasta, only changing the dies. RAVIOLATRICE: produce ravioli a doppia sfoglia in diversi formati. RAVIOLI MACHINE: produces ravioli with double dough sheet of pasta and in SFOGLIATRICE: laminazione sfoglia per lasagna largh. 200 mm, con rulli ruvidi differents shapes. in acciaio inox, e spessore regolabile. SHETEER: to laminate sheet of pasta for lasagna width 200 mm, with rough TAGLIERINA: a 4 tagli produce tagliolini, fettuccine, tagliatelle rollers in stainless steel, at adjustable thickness. e pappardelle. CUTTER: with 4 cuts to produce tagliolini, linguine, tagliatelle and pappardelle. ASCIUGATOIO: con 7 telai in plastica cm 60x40 è utilissimo per togliere l’umidità superficiale alla pasta fresca. PRE-DRIER: with 7 plastic frames cm 60x40, it is very useful to remove the surface moisture of fresh pasta. CONTENITORE PER SEMOLA: apertura a cerniera, completamente in acciao inossidabile ha una capienza di 50 kg. CONTAINER FOR FLOUR/BRAN: hinge opening and completely in stainless steel, it has a capacity of 50 kg.
    [Show full text]
  • L'eccellenza Della Pasta Italiana the Excellence of Italian Pasta
    L’ECCELLENZA DELLA PASTA ITALIANA THE EXCELLENCE OF ITALIAN PASTA AgEMed s.r.l. via Tiengo, 15 IT82100 Benevento (Italy) - P.IVA 01524410626 tel/fax +39 (0)82450390 - [email protected] - [email protected] INDUSTRIA PASTAIA SANNITA - BENEVENTO LA TRADIZIONE THE TRADITION L'Industria Pastaia Sannita nasce a Benevento nel 1928, per The Industria Pastaia Sannita company was set up in 1928 opera e passione di nonno Cosimo Rosiello, vero artigiano by Cosimo Rosiello uncle of the current owners and a great della pasta . pasta craftsman. L'arte pastaia è stata, poi, tramandata al figlio Vincenzo che His family still carries on the tradition of controlling each ha dedicato la sua vita a produrre una pasta che ancora oggi phase of manufacture using only the finest ingredients to conserva tutti gli odori e i sapori mediterranei. create the true taste of the Mediterranean. Oggi, la terza generazione dei Rosiello, mantiene intatta la Slow drying and traditional bronze cutters create a rough, tradizione di famiglia, controllando il prodotto dalle prime wrinkly pasta which is nothing less than a work of art. fasi di lavorazione e fino alla vendita. L'Industria Pastaia Sannita sceglie semole speciali ad alto contenuto di glutine e proteine. Le trafile al bronzo caratterizzano la pasta ruvida e rugosa e, la lunga essiccazione a basse temperature, rendono questo prodotto... un'opera d'arte. ARTISANS OF PASTA... FROM 3 GENERATIONS AgEMed s.r.l. via Tiengo, 15 IT82100 Benevento (Italy) - P.IVA 01524410626 6 tel/fax +39 (0)82450390 - [email protected]
    [Show full text]
  • Menu Picciocchis 2020.Indd 1 12/02/20 09:14 Create Your Own Pasta Dish Cho'! Your S(!
    Insalat! Salads Insalata Mista di Picciocchi’s $5.49 Picciocchi’s House salad Mixed greens, cherry tomatoes, mozzarella cheese green olives, house dressing Polpett! Meatballs Polpette al sugo small (5): $4.99 Meatballs with our homemade tomato sauce large (8): $6.99 Dolc" Desserts Tiramisù classico $4.99 Classic Italian dessert layered with expresso soaked savoiardi and a mascarpone cream Tiramisù alle fragole $4.99 A sweet twist on tiramisù with strawberry soaked savoiardi layered with mascarpone cream and fresh strawberries All of our homemad! past" an# sauce$ are available by the pound. Ask an associat! toda%! Ask about our dail% past" special$! Specia& Order Item$ available (24 hour notice) ¨ Focaccia Genovese Bread ¨ )UHVK¿VKSDVWDGLVKHV ¨ Trays of baked dishes ¨ Italian cold platters Also available: Italian Imported Items such as Cheeses (Grana Padano, Parmigiano, etc) Gluten Free Pasta, Organic Extra Virgin Olive Oil, Balsamic Vinegars and glazes, Marinated Vegetables and much more! All of our pasta and sauces are made right here in our store from scratch. We take great pride in offering you a fresh homemade product every time you walk through our door. Due to the nature of our fresh products, all of! our dishes are subject to availability. Thank you for choosing Picciocchi’s Pasta! 100 Old Lackawanna Trail - Unit 6 Clarks Summit, PA 18411 570-319-5167 www.picciocchispasta.com Menu Picciocchis 2020.indd 1 12/02/20 09:14 Create your own Pasta Dish Cho'! your s(! Piatto leggero Piatto italiano Light portion Italian portion $3.99
    [Show full text]
  • Our Menu Antipasto “Before Dinner” Artichoke Hearts 6.95 Calamari 9.95 Breaded, Fried, Served with Butter Sauce Served Golden Brown with Marinara
    www.provinos.com Our Menu Antipasto “Before Dinner” Artichoke Hearts 6.95 Calamari 9.95 breaded, fried, served with butter sauce served golden brown with marinara Mozzarella di Fritto 7.50 Mushrooms Ripieno 7.50 cheese sticks with marinara sausage and herb stuffed, baked Zucchini 6.95 Pasta Fagioli 4.95 crispy outside, hot & juicy inside, served with marinara sauce pasta & bean soup with tomatoes, ground beef in a savory broth Ravioli, Fried 6.95 A La Carte Salad 6.95 cheese-filled, served with marinara our famous salad and rolls or for those sharing a meal Sampler Combination of Above -8.50 Mussels Marinara 10.95 Shrimp Oreganata 8.95 steamed in white wine and marinara sauce baked with seasoned bread crumbs “enough to share” Pasta Classica All Our Dinners are served with a Family Salad Bowl & Fresh Baked Garlic Rolls Spaghetti Classica Penne Pasta Prima Vera 14.95 Provino’s meat sauce or marinara sauce 12.00 Zucchini, Mushrooms, Tomatoes, Broccoli Sauteed with Marinara Italian Meatballs, Italian Sausages or Sauteed Mushrooms add 3.50 Sauce Combination of above add 3.95 Zita Al Mondo 14.95 Pasta Lover’s Special 15.95 Tube Noodles, Sausage, Ground Beef, Ricotta, Meat Sauce and Four different pastas with meat sauce, meatball, sausage and sauteed Mozzarella, Baked mushrooms Angel Hair Dalvina 15.95 Lasagna Napoletana 15.95 Blend of Artichokes, Tomatoes, Spinach, in Light Garlic Alfredo Sauce Layers of Pasta, Cheeses, Ground Beef, Baked with Meat Sauce and Mozzarella Fettuccine Provino 14.95 Creamy Parmesan Sauce “Alfredo Style” Vegetable
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek Et Al
    USOO9462825B2 (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek et al. (45) Date of Patent: Oct. 11, 2016 (54) SPAGHETTI-LIKE FISH PRODUCTS, (2013.01); A23L I/296 (2013.01); A23L I/307 METHODS OF MANUFACTURE THEREOF (2013.01); A23 V 2002/00 (2013.01) (58) Field of Classification Search (71) Applicant: GRADIENT AOUACULTURE, None Shenzhen (CN) See application file for complete search history. (72) Inventors: Noam Weinberg-Sehayek, Emek Hefer (56) References Cited (IL); Avraham Weinberg, Kiryat Yam (IL) U.S. PATENT DOCUMENTS (73) Assignee: GRADIENT AOUACULTURE, 4,704.291 A *ck 11/1987 Nagasaki .............. A33. Shenzhen (CN) 4,806,378 A 2f1989 Ueno et al. 5,028,444 A 7, 1991 Yamamoto et al. (*) Notice: Subject to any disclaimer, the term of this . S. A E. KEY. patent is extended or adjusted under 35 4- 4 - aCal C. a. U.S.C. 154(b) by 0 days. 2007/0172575 A1* 7, 2007 Gune ............................ 426,641 (21) Appl. No.: 14/601,765 OTHER PUBLICATIONS (22) Filed: Jan. 21, 2015 Omega 6 and 3 in nuts, oils, meats, and fish. Tools to get it right, e a?- posted online May 10, 2011.* O O The Fat Content of Fish, available online 2004. (65) Prior Publication Data Rolls et al. "How Flavour and Appearance Affect Human Feeding”. US 2015/O132434 A1 Mayy 14, 2015 Proceedings of the Nutrition Society, Jun. 1982, pp. 109-117, vol. 41, 109, Great Britain. Related U.S. Application Data (Continued) (63) Continuation-in-part of application No. Primary Examiner — Robert A Wax PCT/IB2014/063294, filed on Jul 22, 2014.
    [Show full text]
  • Dinner a La Carte (SAMPLE MENU)
    Dinner a la carte (SAMPLE MENU) ANTIPASTI STARTERS PARMIGIANO REGGIANO SPIGAROLI “DI PIANURA, COLLINA, MONTAGNA” Parmesan “from the valley, hills, mountain” selected and aged by Spigaroli, walnut and celery Emilia Romagna V / * 16.00 PUREE DI FAVE E CIME DI RAPA Organic Apulian broad bean puree with steamed turnips tops broccoli, garlic, chilli and bay leaf Puglia V / * 13.50 BURRATA E CARCIOFI Apulian burrata with baked artichokes and datterini tomatoes Puglia V / * 17.50 ANIMELLA DI VITELLO AL MARSALA Calves sweetbread with spinach, raisin and pine nuts, Marsala sauce Sicilia * 18.50 SARDINE PECORINO E FINOCCHIO Pan-fried sardines filled with pecorino, garlic and parsley, fennel and orange salad Sicilia 13.50 CAPESANTE E FAGIOLI DI CONTRONE Seared scallops, radicchio tardivo salad, Controne bean puree Veneto * 20.50 BRESAOLA PUNTARELLE CASTELMAGNO Homemade organic beef bresaola with puntarelle, Castelmagno cheese, egg bottarga Piemonte * 16.50 PROSCIUTTO DI PARMA SPIGAROLI CORTE PALLAVICINA 24 months aged Parma ham with homemade pickles Emilia Romagna * 25.00 SALUMI ARTIGIANALI CORTE PALLAVICINA Cured meats –24 months aged Parma ham, capocollo, black pig pancetta, black pig Salame antico, homemade rye toast and pickles Emilia Romagna 25.00 PASTA AND RISOTTO RISOTTO RADICCHIO E AMARONE Risotto with radicchio tardivo and Amarone Lenguin Veneto V / * 17.50 /21.50 CASUNZIEI ALL’AMPEZZANA Ravioli filled with beetroot and ricotta, butter and poppyseed sauce Veneto V 14.50 / 18.50 ORECCHIETTE E CIME DI RAPA Organic “Saragolla” semolina orecchiette
    [Show full text]