Morso. We Specialise in Fresh Handmade Pasta Which

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Morso. We Specialise in Fresh Handmade Pasta Which

Olives Bella di Cerignola DOP 3 Morso homemade ricotta ciabatta bread 4 Fresh Torpedino salad mini San Marzano 5 Welcome to Morso. We specialise in tomatoes, Tropea red onion DOP, tarragon, fresh handmade pasta which we serve balsamic dressing alongside a selection of freshly made British beef Carpaccio grass fed beef rump, Italian 8 Italian-inspired small bites. A couple of wild rocket, black truffle emulsion, Parmigiano bites and a pasta per person is good Reggiano DOP start. Swordfish crudo sashimi swordfish loin, blood 8 orange & grappa dressing, rosemary, crispy capers, fennel Egg yolk Raviolo homemade ricotta, baby 8 spinach, Clarence Court egg, butter, crispy sage, Parmigiano Reggiano DOP Arancini tomato & mozzarella crispy risotto bites, 6 pea & Pecorino DOP sauce Gnocchi ai funghi mixed seasonal mushrooms, 8 white wine, butter, Pangrattato Polenta chips Parmigiano Reggiano DOP, 4 parsley, fresh Torpedino tomato ketchup Maltagliati spicy Calabrian ‘nduja, fennel seeds, 9 pork sausage, baby spinach, Parmigiano Grilled baby gem lemon mustard dressing 4 Reggiano DOP Aubergine & Fregola aubergines & fennel ragu’, 7 Spaghetti al pomodoro fresh mini San Marzano 7 Sardinian Fregola pasta, ricotta, Scamorza tomato sauce, Parmigiano Reggiano DOP cheese Tagliatelle cacio e pepe Pecorino Romano DOP, 8 Roasted Squash & Cavolo Nero ricotta, roasted 8 Grana Padano DOP, black pepper, butter onions, chilli pumpkin seeds, balsamic dressing Cavatelli alle cime di rapa egg free Cavatelli pasta, 8 Chicken Arrosticini garlic & rosemary marinated 9 turnip tops, fresh chilli, garlic, Parmigiano free range British chicken skewers, sweet Reggiano DOP balsamic glaze, radicchio Pappardelle al ragu’ slow cooked British beef shin 10 Rump Tagliata grass fed, British beef rump steak, 9 ragu’, parsley, Pecorino Romano DOP smoked Parmigiano Reggiano DOP & garlic butter, Italian wild rocket Tagliolini alle vongole squid ink tagliolini pasta, 11 clams, fresh chilli, garlic, white wine, parsley Sea Bream fillet grilled cavolo nero, fresh tomato 9 salsa Gamberoni grilled king prawns, Amalfi lemon, 11 Italian wild rocket, chilli oil Potted Tiramisu our signature take on the classic 6 Italian dessert enriched with dark chocolate Lamb Rump Jerusalem Artichoke puree, salsa 12 crumbs and sweet Marsala wine verde Poached pear in red wine, whipped mascarpone & 5 Please make your server aware of any dietary almond grappa, pistachio praline requirements or allergies Caprese chocolate tart flourless almond, pistachio 6 & cocoa tart, vanilla & rosemary mascarpone cream We do not believe in charging you for service, please feel free to leave a tip which will be Caffe corretto affogato espresso coffee, Nardini 4.5 entirely kept by the waiting team almond grappa, vanilla ice cream.

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Primi INSALATE Arrosticini Grande Piatto MISTO
07.23.21 things for lunch INSALATE things with greens spuntini snackable shareable things Panzanella | 16 pane OTTO | 9 Housemade Smoked Rustic Bread, Local Heirloom Tomatoes, Warm Housemade Otto Bread, Butter, Cucumber, Red Onion, Basil, Roasted Tomato Vinaigrette Whipped Lardo, Sea Salt ALLa GRIgLiA things from the grill insalata verde | 15 BURRATA | 19 Leafy Greens, Soft Herbs, White Balsamic Vinegar, Liuzzi Burrata, Texas Pecans, Extra Virgin Olive Oil Cozze Affumicate | 27 Extra Virgin Olive Oil and Sea Salt Smoked PEI Mussels, Smoked Tomatoes, Saffron Brodo, Basil, Grilled Bread insalata di farro | 18 Farro Salad, Seasonal Vegetables, Grilled Red Onions, Arancini | 13 Tonno alla brace | 38 Profound Farms Greens, Red Wine Vinaigrette Carnaroli Rice, English Peas, Scamorza Wild Yellowfin Tuna, Baby Artichokes, Taggiasca Olives, Meyer Lemon, Red Onion Barbabietole | 16 filetto crudo | 19 pollo | 26 Castelfranco, Coal Roasted Beets, Salsify, Goat Cheese, Creekstone Hand-Sliced Smoked Beef, Profound Farms Clover Honey 3-day Brined Green Circle Chicken, Cara Cara Orange Mustard Greens, Charred Lemon Vinaigrette Smoked and Scorched, Profound Farms Greens Prosciutto San Daniele | 18 braciola di maiale | 36 Dok Dall’ava Prosciutto San Daniele 24-Month DOP Berkshire Pork Chop, Charred Rapini Pesto, Rosemary tagliata di manzo | 35 Olive al Forno | 9 Smoked Terra Sausage | +7 Tuna Conserva | +12 Warm Olives, Extra Virgin Olive Oil, Lemon Peel, Local Butchers Cut Steak, Potatoes, Rosemary, Extra Virgin Olive Oil, Sea Salt Charred Gulf Shrimp
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Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: a Means–End Chain Study
animals Article Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: A Means–End Chain Study Serena Mandolesi 1 , Simona Naspetti 1,* , Georgios Arsenos 2 , Emmanuelle Caramelle-Holtz 3, Terhi Latvala 4, Daniel Martin-Collado 5, Stefano Orsini 6, Emel Ozturk 7 and Raﬀaele Zanoli 7,* 1 Department of Materials, Environmental Sciences and Urban Planning (SIMAU), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; [email protected] 2 Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, P.O. Box 393, GR-54124 Thessaloniki, Greece; [email protected] 3 The French Livestock Institute/Institut de l’Elevage (IDELE), Campus INRA—Chemin de Borde Rouge, CEDEX, BP 42118-31321 Castanet Tolosan, France; [email protected] 4 Economic Research, Natural Resources Institute Finland (Luke), Koetilantie 5, 00790 Helsinki, Finland; terhi.latvala@luke.ﬁ 5 Animal Production and Health Unit, Agrifood Research and Technology Centre of Aragon (CITA), Gobierno de Aragón, Avenida Montañana 93, 050059 Zaragoza, Spain; [email protected] 6 Organic Research Centre, Trent Lodge, Stroud Road, Cirencester, Gloucestershire GL7 6JN, UK; [email protected] 7 Department of Agricultural, Food and Environemntal Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; [email protected] * Correspondence: [email protected] (S.N.); [email protected] (R.Z.); Tel.: +39-071-220-4929 (R.Z.) Received: 15 April 2020; Accepted: 18 June 2020; Published: 26 June 2020 Simple Summary: In Europe, human consumption of sheep/goat meat is lower than for other types of meat (e.g., chicken, beef). This study contributes to a better understanding of why/why not sheep/goat meat is consumed in Europe, and which are the relevant attributes, situations associated with small ruminants’ meat consumption by consumers.
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Abruzzo Equals Montepulciano “Arrosticini” Recipe Dante Marramiero
Who is Bacco? “Life is too short to Bacco Selections is based in Pinehurst NC. We are direct im- drink bad wine”... porters and independent distrib- drink Bacco’s! utors of fine Italian wines in the Carolinas. Bacco, nevertheless The Bacco Wine Times is also the Roman God of wine. VOL. I...No. 8 www.baccoselections.com Copyright © 2018 Bacco Selections LLC Dante Marramiero “Arrosticini” The Marramiero family has cul- with the passion and dedication tivated grapes since the begin- that has been handed down over Recipe ning of the last century. After generations. This tradition has a careful selection of existing been the lifeblood of the land rootstocks in the sixties and sev- that has always yielded its finest, Arrosticini are tender skewers of lamb enties, they planted new vine- and uniquely Abruzzese, fruit. cooked over an open fire, called ar- yards to expand production. Marramiero wines are the rustelle in the local dialect. Initially, Another important step came in the early nine- fruit of this legacy, combining a love the slender kebabs were made from the ties when Dante Marramiero, in an effort to of the land with a respect for progress. meat of castrated sheep, but nowadays marry modern technology with traditional ag- they tend to be a mix of lamb and mut- ricultural methods, builds the current winery. “I urge you never to betray work, from ton. It is thought that the skewer origi- Fascinated by a landscape that passed in quick wherever it comes, desire and love it. If nated as a portable food for shepherds succession from the peaks of Gran Sasso, through you lose it, find it again, because in it, you to cook outdoors and the small pieces the rolling hills of the Masseria Sant’Andrea, will find fidelity, serenity and well-being.” of meat cooked quickly while remain- and down to the sea, Dante Marramiero quick- This quote expresses the spirit of a man who ing succulent.
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Menu-Settembre-2020.Pdf
STREETALIAN FOOD VENETO BACCALA MANTECATO Sì con polenta croccante di Mais Biancoperla EURO 12,00 POLLO “LATTE E MIELE” FRITTO brevettato da De Marchi-Littamè-Scudellaro accompagnato da salsa allo yogurt, senape e cerfoglio EURO 14,00 “SAOR” scampi e gamberi fritti con “saor” di cipolla, uvetta e pinoli all’aceto “Pahontu” il saor è una salsa agrodolce veneziana che risale al 1300 citata anche da Carlo Goldoni ne “Le donne de casa soa”. I marinai la usavano per conservare il pesce povero da portare durante i viaggi ed era costituita da cipolla e aceto che veniva usata a starti sopra le sarde, le moeche o gli sfogeti. EURO 13,00 TRENTINO ALTO ADIGE TORTA DI PATATE con porcini, speck e Morlacco del Grappa EURO 14,00 EMILIA ROMAGNA PINZINI FERRARESI fritti accompagnati con Prosciutto Crudo di Parma D.O.P. 36 mesi e crema di burrata EURO 14,00 LOMBARDIA POLPETTE BIO polpette di manzo “Pantano” fritte servite con jus di vitello, stracciatella, gel di peperoncino e aneto EURO 12,00 PIEMONTE TARTARA E TARTUFO tartara di manzo “Pantano” 150g con tartufo nero, spuma di Parmigiano, nocciole accompagnata da midollo di vitello EURO 20,00 LIGURIA FRISCEU filetti di baccalà fritti in pastella al nero di seppia su crema di patate al lime e maionese agli agrumi EURO 20,00 TOSCANA LAMPREDOTTO focaccia di Ezio Marinato farcito con il lampredotto EURO 12,00 LAZIO CARCIOFI ALLA GIUDIA carciofi fritti serviti con spuma di ricotta e polvere di menta EURO 12,00 MOZZARELLA IN CARROZZA mozzarella di Bufala Campana D.O.P.
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Istock - Getty Images LATIUM
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Arrosticini Di Salmone Gratinati / Salmon Kebabs Au Gratin 300 G Mare Più Astuccio / Case
SCHEDA TECNICA PRODOTTO FINITO / TECHNICAL DATA SHEET FINISHED PRODUCT Cod. FARRSAL002 REV.1 del 03/10/2019 Arrosticini di salmone gratinati / Salmon kebabs au gratin 300 g Mare Più Astuccio / Case Via Arno 7, 63824 Altidona (FM) - Telefono 0734 931254 Fax 0734 935014 [email protected] 1. Definizione commerciale / Commercial definition: Arrosticini di salmone gratinati / Salmon Nome Commerciale/ Commerciale Name: kebabs au gratin Preparato gastronomico a base di salmone panato congelato / Denominazione di vendita/ Sale Description: Gastronomic preparation base on frozen salmon au gratin Marchio / Brand Name: Mare Più Peso / Weight: 300 g Peso netto / Net weight : 300 g Confezione / Package: Astuccio / Case Nr. Confezioni per unità di vendità / Number of 12 package for sales unit: T.M.C. / Best before: 18 MESI / MONTHS Codice EAN / EAN Code: 8012608000179 Codice EAN 128 / EAN 128 Code (01)08012608000179(15)XXXX(10)XXXXXX 2. Composizione del prodotto / Product composition Peso/g - Tolleranza / Ingredienti / Ingredients Tipologia / Typology % Weight/g Tolerance Salmone / Salmon cubetto / cubes 1 x 1 mm 65,0 195,0 +/- 20 % farina di grano tenero di tipo "0",lievito di birra e sale Pangrattato / Bread Crumbs / type ''0'' soft wheat flour, brewer's yeast and salt Kornflakes Prezzemolo / Parsley Liofilizzato / Lyophilized Spezie / Spices Liofilizzato / Lyophilized 35,0 105,0 +/- 20 % Pastella / Batter Olio di semi di girasole / Sunflower oil Sale / Salt Olio extravergine di oliva / Extra virgin olive oil Totale / Total 100,0 300,0 Etichettatura
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FOOD SERVICE Indice MarePiù è MarePiù is P 02 Esperienza Experience Qualità Quality Ricerca Research Scelta Choice Linea Gourmet Gourmet line P 04 Gli spiedi Kebabs I burger Burgers I preparati per frittura Fry-up bases Le basi gastronomiche Gastronomic bases Linea MarePiù MarePiù line P 24 I gratinati Au gratin Gli spiedi naturali Kebabs Le basi gastronomiche Gastronomic bases Le trance Steaks I tronchi Trunks Linea Aperifish Aperifish line P 66 Il sushi Sushi I mini arrosticini Mini kebabs Linea Mediterraneo Mediterraneo line P 70 Le specialità dei nostri mari Our seafood specilities MarePiù è MarePiù is experience Mare Più started life in 1988 in a tiny workshop, composed by few people with a great desire to get involved. During this years we raised with the idea to have prepared people and the right structure to produce products of high quality. It’s been over 30 years and our family has expanded, we have grown in the costant propensity for innovation . MarePiù is quality We choose fish and ingredients of top quality. Whenever possible, we use raw materials for our processing in order to preserve all the taste and flavor. We control every single piece of incoming and outgoing goods and also during production processes to ensure consistent quality. We work at low-temperature and in very short time to ensure an excellent conservation of the products being processed. An entire office is dedicated to control. We are BRC – IFS certificated. MarePiù is research There is a constant research appointed by a team of chefs to improve and develop new recipes for a sector leaning towards quickly, good and researched solutions.
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