DOCSLIB.ORG

Small Plates

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Small Plates SMALL PLATES ANTIPASTI AltaMarea Bread Service 7 Maialino Tonnato 14 daily assortment of fresh bread and sous vide center-cut pork loin, tonnato sauce, accompaniments vanilla pickled shallots, fried capers and caper berries, crispy celery leaves - GF Fritto Misto 16 lightly fried carrots, artichokes, asparagus, Tuna Cannavacciuolo 16 shrimp, calamari and sardines, black garlic sushi grade ahi tuna tartar, buffalo aioli mozzarella, toasted coconut, coconut cream, lime - GF, RI Bagna Cauda 15 traditional Piedmontese garlic and anchovy AM’s Antipasto dip, vegetable crudité, crostini - GF chef’s selection of cheese, charcuterie, and accompaniments Oyster Trio 16 AM’s Rockefeller - fried oyster, pork belly, spinach pearl, parmesan foam INSALATE Oyster Ceviche - scallop & salmon ceviche, Warm Burrata Caprese 15 raw oyster, crème fraîche, chives, caviar - RI Campari tomato, basil pesto, burrata, baby basil, grilled ciabatta, balsamic pearls, evoo - Oyster Salsa Verde - raw oyster, fresh GF, V herbs, garlic, lemon - RI AM’s Beet Salad Octopus Salad 20 red & gold beets, avocado, gorgonzola crema, charred octopus, heirloom tomatoes, apple basil vinaigrette - GF, V cannellini beans, basil pesto, rafano sauce - GF Grilled Caesar Salad 13 romaine hearts, caesar dressing, speck, bagna Seafood Carpaccio 21 cauda, Grana Padano, grissini - RI octopus, tuna, cured salmon, swordfish - GF, RI Prosciutto e Melone 13 macerated honeydew, prosciutto, whipped Cauliflower Steak 13 goat cheese with hazelnuts, grissini, local dehydrated sugar tomato, asparagus tips, honey, baby basil pesto, fried cannellini beans, lemon yogurt - GF, V GF - Gluten Free • RI - Raw Ingredients • V - Vegetarian ALLERGY DISCLAIMER: Our kitchen regularly prepares with gluten & nuts. Please advise of any allergies and we can accommodate to the best of our abilities - but trace exposure will still exist. Customer orders at own risk. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses. MAINS PASTA E RISOTTI DEL MARE Seafood Carbonara 24 Whole Branzino 35 bucatini pasta tossed with fresh fish, whole fish, potato paper, melted leeks, cracked black pepper and egg bottarga - RI Tuscan kale and a broken puttanesca sauce, dehydrated olives - GF Tagliolini Vongole 25 tagliolini pasta, little neck clams, cherry The Escape Artist 34 tomato, Calabrian peppers, garlic, fresh wine-braised octopus, caramelized tomato, herbs, tossed in a pinot grigio clam sauce olives, fingerling potato, arugula, basil pesto, red pepper, horseradish sauce - GF Pappardelle Oxtail 24 pappardelle pasta, braised oxtail, Grana Seared Scallops 32 Padano, fresh herbs U10 Diver Scallops, duck fat, pesto, broccoli rabe, mushrooms and sweet potato foam - GF Paccheri Coda Giola 28 paccheri pasta, hamachi (yellowtail snapper), yellow tomato coulis, dehydrated Local Grouper 36 sugar tomatoes, garlic, capers, white wine, pan seared local grouper, toasted fennel orange juice - RI and coriander seed, mushrooms, haricot vert, fingerling potato, yellow tomato coulis, Calabrian chili butter - GF Open Lobster Raviolo 39 Maine lobster tail, brown butter, broccoli rabe, poached lobster claws, saffron foam, LA CARNE coffee caviar Porcini & Fontina Lasagne 25 Filet Mignon 39 porcini mushrooms, parmesan béchamel, parmesan potato purée, grilled prosciutto wrapped asparagus, red wine demi-glace - V fontina cheese, hazelnut, fresh herbs - GF Risotto Di Mare 34 Pistachio Crusted Lamb Chop 33 creamy parmesan & herb risotto, sautéed 5 bone grilled lamb chop, pistachio dust, mussels, clams, octopus, shrimp, calamari pan seared parmesan gnocchi, garlic - GF broccoli rabe, red wine glaze Grilled Veal Chop 38 potato fondant, Tuscan kale, grilled artichokes, red wine demi-glace - GF.
Load more

Recommended publications
  • Home-Made Pasta
    Piccolo Home-made Pasta 1. Tagliolini al Salmone ............................................................................................................................. € 11,50 (cream, fresh tomato, smoked salmon) 2. Tagliolini al nero di seppia .................................................................................................................... € 10,00 (fresh tomato, tomato sauce, squid ink) 3. Tortelloni ai funghi porcini .................................................................................................................... € 11,00 (filled with spinach and ricotta, cream and porcini mushrooms) 4. Tortelloni di carne .................................................................................................................................. € 12,00 (filled with meat tomato sauce and sirloin tip) 5. Cannelloni di verdure ............................................................................................................................ € 10,00 (filled with spinach and ricotta, béchamel, carrot, courgette, eggplant and parmesan) 6. Pappardelle con champignon e speck .................................................................................................. € 10,00 (tomato, champignon mushrooms, smoked ham, fresh tomato and cream) 7. Triangoli ................................................................................................................................................. € 11,00 (filled with spinach, ricotta, mushrooms with butter and sage sauce or smoked salmon) 8. Tagliolini
    [Show full text]
  • Antipasti Pasta Beverages
    Antipasti Buttermilk piadina, smoked prosciutto, ricotta, honey, radicchio 15. Crispy brussels sprouts, hummus, meyer lemon, french curry 13. Gulf tuna crudo, tangerine, ginger, tiny coriander, puffed middlins 17. Vegetarian caesar, bambi romaine, roasted sunchokes, hakurei, crostini 14. Wild calamari in sicilian tomato brodetto with pine nuts and caperberries 14. Roman fried cauliflower, mint, capers, lemon 11. Pork belly bruschetta, chicken liver mousse, fall kimchi, palm sugar 13. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Southern fried chicken parm with creamy collards & fusilli 19. Crispy white lasagna slab, tennessee pecorino, “tricolore” sauce 17. FRESH Squash tortelloni, guanciale, kale, sage, apple marmellata 19. Wide pappardelle, bolognese gravy, american parm 18. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. EXTRUDED / HAND- MADE Blackened red fish, soft polenta, meyer lemon butter, rainbow chard 19. BoccaLupo ramen, collard/pork belly brodo, momofuku egg, boiled peanuts 19. Occhi di lupo, lamb sausage, broccoli, smoked tomato, covington feta 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with poached pear & gingersnap crumbs 8. Big Ry’s chocolate “éclair”, mousse, feuilletine, candied tree nuts 10. Caramel apple tart, brown butter gelato, pecan sandie, mascarpone 10. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. .
    [Show full text]
  • Pasta -12- Ravioli Polenta Al Forno -14- Pasta Fresca -15- Crostacei -16- Polli -15- Vitello -19- Carne & Pesce
    PASTA -12- RAVIOLI (gluten free pasta available upon request, $4 extra) RAVIOLI ARAGOSTA– homemade lobster ravioli with pink vodka sauce -18- RAVIOLI DI ZUCCA– homemade butternut squash ravioli with PENNE ARRABBIATA–penne pasta with a spicy tomato basil sauce butter sage sauce -15- LASAGNA – homemade meat lasagna RAVIOLI SPINACI– homemade spinach ricotta ravioli with RIGATONI ALLA NORMA–tomato, eggplant, basil and ricotta cheese Bolognese meat sauce -15- SPAGHETTI CON POLPETTE–homemade meatballs in a classic tomato RAVILI PORTOBELLO–homemade Portobello mushroom ravioli, with a parmesan basil sauce cream sauce -14- RIGATONI AMATRICIANA– pancetta, onions and pecorino romano GLUTEN FREE CHEESE RAVIOLI (6 per order, choose any sauce) –18- cheese in a tomato basil sauce PENNE POLLO E BROCCOLI–penne pasta with chicken, broccoli, garlic cream sauce SPAGHETTI CARBONARA–pancetta, shallots, black pepper & egg yolk -14- with a touch of cream POLENTA AL FORNO LINGUINE PUTTANESCA- with capers, kalamata olives, garlic, tomato (Terracotta Baked Polenta) basil sauce GAMBERI– with shrimp in a Sambuca, bell pepper tomato sauce MELANZANE PARMIGIANA – organic eggplant topped with mozzarella in GORGONZOLA – with wild mushrooms and gorgonzola cheese a tomato basil sauce baked and served with penne alfredo in a rosemary cream sauce RIGATONI SALCICCIA- with sausage, bell peppers, garlic, tomato basil PUTTANESCA- olives, capers & garlic in a tomato basil sauce sauce CINGHIALE– with wild boar ragu` PENNE TRICOLORE- with bufala mozzarella, mushrooms, basil in a
    [Show full text]
  • Creative Sushi Rolls Sushi (2Pc) / Sashimi (3Pc)
    view drink menus beer right from your wine phone or visit tnmenu.com cocktails DINNER APPETIZERS & SHARING PLATES LOBSTER BISQUE 5.5|8 CREAMY MAC & CHEESE 14 lobster, heavy cream, sherry three cheese blend, parmesan crust | + short rib 2.5 | + lobster 4.5 ONION SOUP 7 MARKET PLATTER 19 roasted garlic, gruyere prosciutto di parma, sopressata, chorizo, chef’s cheese assortment, mixed olives, roasted peppers & artichokes SEASONAL BUTTERNUT SQUASH 5.5|7.5 cinnamon dusting MEDITERRANEAN PLATE 16.5 chick pea hummus, roasted peppers, fennel salad, vegetables, assorted olives, warm pita BLISTERED SHISHITO PEPPERS 12.5 SHORT RIB CHEESE FRIES 13.5 soy & lime glazed, dried seaweed fried potato wheels, cheddar, thin cut short rib flakes, sesame seeds MEATBALLS & WHIPPED RICOTTA 15 FRESH BUFFALO MOZZARELLA 14.5 house blend of beef, veal & pork, sweet marinara sauce, toasted roma tomato, basil, balsamic drizzle sourdough bread add prosciutto di parma | 5.5 PROSCIUTTO WRAPPED SCALLOPS 18 BANG-BANG TEMPURA SHRIMP 15.5 pan seared diver scallops, cherry tomato & asparagus cous cous lightly battered, sweet-chili dipping sauce SPAGHETTI CACIO E PEPE 14 PAN-ROASTED classic peppercorn butter broth, crispy kale, pan roasted prosciutto BOURBON MUSSELS 16 PEI mussels, bourbon infused spicy creamy bacon broth STEAMED EDAMAME 10 sea salt, tajin chili lime seasoning TOASTED SESAME BRUSSELS SPROUTS 12.5 flour dusted & fried, ginger soy garlic WASABI FILET 20 glazed, toasted sesame garnish porcini-herb crusted filet mignon, served medium rare, grilled asparagus spears,
    [Show full text]
  • Grocery List
    “A Place to Meet” Groceries To Go Shopping List NOTE: All items are based on availability and pricing is subject to change. QTY Grocery Item Retail Price QTY Grocery Item Retail Price BREAD EGGS Rustic Italian Bread—Everyday $6.50 Waseda Tri Color Eggs—1 Dozen $4.99 French Baguette—Everyday $5.00 Yuppie Hill Brown Eggs—1 Dozen $3.99 7-Grain Sourdough—Everyday $7.00 Rustic White Sourdough—Everyday $7.00 BUTTER / PEANUT BUTTER White Sourdough—Thursday Only $8.50 Pine River Dairy Unsalted Butter—1 lb $5.99 Ciabatta—Tuesday Only $4.00 Goodlife Creamy Peanut Butter—14 oz $4.99 Sesame Ciabatta—Friday Only $4.00 Goodlife Crunchy Peanut Butter—14 oz $4.99 SOUP MEATS SOUP Pint—any flavor $6.99 Bell & Evans Free Range Whole Chicken $4.99 / lb SOUP Quart—any flavor $13.99 Il Ritrovo Ground Chicken—bulk $5.99 / lb Vegetable Minestrone Soup—1quart $13.99 Ferndale Market Ground Turkey—bulk $4.29 / lb Potato, Leek, Sausage, Kale Soup—1 quart $13.99 Waseda Farms Beef Stew Meat $9.99 / lb Chicken Dumpling Soup—1 quart $13.99 Waseda Farms Ground Beef—bulk $8.99 / lb Field to Fork Chili—1 quart $13.99 Il Ritrovo Ground Veal—bulk $10.99 / lb Il Ritrovo Ground Lamb—bulk $10.99 / lb STOCK Waseda Farms Ground Pork—bulk $8.99 / lb Vegetable Stock—1 quart $4.99 Field to Fork Ground Pork—bulk $5.99 / lb Chicken Stock—1 quart $4.99 Field to Fork Italian Sausage—bulk $8.99 / lb Pork Stock—1 quart $9.99 Field to Fork Bacon $11.99 / lb Beef Stock—1 quart $11.99 Lobster Stock—1 quart $16.99 PRODUCE Organic Honey Crisp Apples $2.99 / lb FROZEN TO GO ITEMS Organic Cara
    [Show full text]
  • Menú Gourmet
    Appetizers Bruschetta Parma Ham (Grilled bread rubbed with Garlic, Tomato, Ham, Pecorino, Basil) 11. Bruschetta Arugula (Grilled bread rubbed with garlic, Arugula, Tomato, Parmigiano cheese and Basil) 8. Meat Balls (6 Meat Balls, Tomato Sauce and bread rubbed with Garlic) 11. Classic Focaccia with Parma Ham (oven-baked Focaccia, with Parma ham) 13. Eggplant Parmigiana (layer of fried Eggplant with Cheese and Tomato Sauce) 14. Burrata (Italian milk cheese) 16. Burrata Black Truffle (Creamy Mozzarella Cheese and Black Truffle) 21. Carpaccio (Thin sliced Prime raw beef, served on a bed of Arugula and Parmigiano Cheese) 23. Mix Salumi (Parma Ham, Speck, Italian Salame, Bresaola) small 22.- big 32. Fried Calamari ( Breaded - eggs , Arugula and Cherry Tomatoes) 17. Saute’ Clams (Clams, roasted bread, Garlic, Parsley, tomato and Olives Oil) 23. Saute’ Mussels (Mussels, roasted bread, Garlic, Parsley, tomato and Olives Oil) 23 Salads and Soups Mix Salad (Mix of Arugula, Carrots, Romaine Lettuce, Tomato and Baby Spinach) 9. Caesar Salad (Romaine lettuce, Parmigiano cheese, Croutons and Bacon) 14. Octopus Salad (Salad, Grilled Octopus, Tomato Cubes, Red Onion,Vinaigrette) 19. Caprese Salad (Tomato, Arugula, Buffalo Mozzarella, Olive oil, Green and Black Olives, Oregano) 17. Tomato (Cream of fresh Tomato) 11. Pumpkin (Cream of Fresh Pumpkin) 11. Filled Pasta Ravioli Ricotta and Spinach (Pasta filled with Ricotta and Spinach, Butter and Sage) 21. Pumpkin Ravioli (Pasta filled with Pumpkin Paste, butter and Sage) 21. Baked four cheese Tortellini (Pasta filled with Ricotta, Mascarpone, Parmigiano & Pecorino, Butter and Sage) 23. Tortellini Chicken and Parma Ham (Ring-shaped handmade pasta filled with Chicken and Parma Ham, white Cream Sauce) 22.
    [Show full text]
  • Antipasti Mt Zero Olives, Grissini 10 Oysters, Red Wine Vinegar, Shallot
    Antipasti Mt Zero Olives, Grissini 10 Oysters, Red Wine Vinegar, Shallot 5ea Duck Liver Parfait, Fig Jam, Crostini 25 Musetto, Salsa Verde, Melon 28 Pickled Tongue, Horseradish, Peppers, Radish 26 Kingfish Crudo, Strawberry, Sherry, Capers 28 Beetroot, Squacquerone, Walnut, Chard 24 Zucchini Flowers, Ricotta, Caponata 28 Baby Carrots, Saffron, Puffed Barley 26 Scampi, Butter, Garlic, Shallot 32 Cuttlefish, Salsa Verde, Onion, Pickled Witlof 30 Octopus, Pizzaiola, Tomato, Capers, Olives, Oregano 30 Palle Del Nonno, Cacio Cavalo, Fennel, Tomato 28 Pasta Testaroli, Tuscan Pancake, Basil, Olive Oil, Parmigiano 26 Tortelli Maremmani, Spinach, Ricotta, Brown Butter 28 Taglierini, Vongole, Collatura, Zucchini, Brodo, Pangrattato 32 Pici, Wild Boar Ragu, Spices 30 Pappardelle, Roast Duck, Sultana, Pine Nut 30 Secondi Whole Fish, Capers, Lemon, Tuscan Kale, Olives MP Cod, Buttered Leeks, Mussels, Fish Brodo 48 Pollastrino Diavola, Spatchcock, Rosemary, Lemon, Chilli, Grilled Polenta 48 Lamb Rump, Eggplant, Radicchio 48 Bistecca O’Connor, Flat Iron, Angus 45 Grass Fed, Porterhouse 48 Grass Fed, Scotch Fillet, Angus 58 Sher, Rump, MB 9+ Wagyu 52 John Dee Rib, 1kg 140 Contorni Panzanella, Tomato, Basil, Bread12 Peperoni, Roasted Peppers 13 Tuscan Chopped Salad, Beans, Fennel 14 Potatoes, Rosemary, Garlic14 Please speak with us regarding any dietary requirements. We endeavour to accommodate dietaries however, we cannot guarantee that any products served will be free of allergens. A 15% surcharge applies on public holidays Dolci Tiramisu 18 Crostata, Mascarpone, Fig, Honey, Pine Nut 18 Almond Semifreddo, Mulberry, Marsala Zabaglione 18 Chocolate Terrine, Caramel, Banana Ice Cream 18 Gelato, Hazelnut, Ricotta, Strawberry 16 Cheese 24 Please speak with us regarding any dietary requirements.
    [Show full text]
  • DINNER Setteopening Menu
    crudi RAW YELLOWTAIL 13 SALMON 10 olio di zenzero & pickled red onion trapanese pesto, sundried tomatoes, almonds TUNA ‘SUSCI’ 13 SEA BASS 12 marinated vegetables & preserved truffle taggiasca olives, tomatoes, spring onions antipasti verdure CREAMY POLENTA 10 BEET SALAD 11 fricassée of truffled mushrooms castelmagno, pistachio, beet vinaigrette 9 BRAISED SHORT RIBS OF BEEF 13 CAULIFLOWER ROMANESCO vegetable & farro risotto roasted, salmoriglio, herb bread crumbs BRAISED OCTOPUS 14 CHARRED ASPARAGUS 12 artichokes, marble potato, celery, guazzetto asparagus purée, basil oil, ciabatta charred spring onion vinaigrette MARKET SALAD 9 11 farmer’s market spring vegetables, BURRATA figs, peaches, radicchio, balsamic truffle pecorino, sherry vinaigrette 12.5% Discretionary Service Charge will be added to your bill. consuming raw or under cooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. SPAGHETTI 16 tomato & basil DUCK & FOIE GRAS RAVIOLI 19 marsala reduction paste SHORT RIB & BONE MARROW AGNOLOTTI 18 garlic chips & horseradish TAGLIATELLE 22 devon crab meat, spring peas, pancetta, preserved lemons BLACK TAGLIOLINI 26 lobster, tomatoes, spiced basil bread crumbs CAVATELLI 19 braised capretto, goat cheese, broad beans, mint all pastas are handmade in house BLACK COD 27 caramelized fennel & concentrated tomato HALIBUT 31 white asparagus purée, charred asparagus, baby leeks, almond vinaigrette pesce KING DIVER SCALLOPS 29 pea purée, purple potatoes, chanterelle mushrooms JOHN DORY 27 mantecato, cherry tomatoes, mushrooms, olives ROASTED CHICKEN 21 herb spätzle, zucchini, peas, rosemary jus VEAL TENDERLOIN 30 gnocchi alla romana, root vegetables & glazed sweetbreads carne SCOTTISH GRASS FED ANGUS BEEF 31 spring vegetable fricassée, parmesan, pickled red onions WELSH LAMB FILET 30 crispy lamb neck, easter radish, artichokes, fava, mint.
    [Show full text]
  • Shady Business That, the Restaurant Waited Until Summer, Has Come to an End
    LOOK FOR BREAKING NEWS EVERY WEEKDAY AT BROOKLYNPAPER.COM Yo u r Neighborhood — Yo u r News® BrooklynPaper.com • (718) 260–2500 • Brooklyn, NY • ©2013 Serving Brownstone Brooklyn and Williamsburg AWP/12 pages • Vol. 36, No. 27 • July 5–11, 2013 • FREE BRUNCH IT UP! North Brooklyn’s ‘War on Brunch’ ends with new law By Danielle Furfaro the later start time. This Sunday, The Brooklyn Paper owner Gino Kutluca was happy to Break out the Bloody Marys, put the chairs out at 10 am. because it is V-Brunch Day. “People love to sit outside and The infamous War on Brunch look at the dogs and the people ended this week when the City and the kids and the women,” said Council voted to roll back the dra- Kutluca. “I wish they would have conian rules preventing Brook- made it earlier, but at least it’s lynites from dining on sidewalk getting better.” patios before noon on Sundays. Lokal was slapped with the From here on out, brunchers can summons in April of last year af- get their morning mimosas start- ter Community Board 1 member ing at 10 am. Tom Burrows got tired of having Photo by Stefano Giovannini Lokal Bistro on Lorimer Street to walk around sidewalk cafes on The Monocle Order co-owner Zoe Nightingale poses with eye-protected pup Singa by McCarren Park was one of Sunday mornings and asked the and Stefan Rurak, who designed the sunglasses-vending machine. the brunch spots the city tick- city to start cracking down with eted in 2012 for putting its tables File photo by Stefano Giovannini the little-known law .
    [Show full text]
  • Tagliolini Pasta W/ Creamy Chanterelle Mushrooms Sauce
    TAGLIOLINI PASTA W/ CREAMY CHANTERELLE MUSHROOMS SAUCE INGREDIENTS DIRECTIONS (1) 2 lbs (907 g) – chanterelle mushrooms Tip#1: Clean the chanterelle mushrooms one hour previous to cooking and let them dry on 7.1 oz (200 g or one pack) – org fresh tagliolini clean kitchen towel (read blog notes - recommended). pasta (or preferred vegan pasta) 1 medium – shallot Step 1 ½ cup (115 ml) + 1 tbsp (15 ml) – org veggie *See Tip#1 stock cup (60 ml) – org coconut cream ¼ Clean the mushrooms one by one by brushing them (with a mushroom brush or other kitchen 1 tbsp (15 g) – arrowroot flour (or cornstarch) brush for clearning veggies only) under lookwarm water – low flow. Use as little water possible 1 tbsp (15 ml) – org coconut aminos (or tamari sauce) – just to remove the dirst between the pores of the mushrooms. Lay each clean mushroom on top of a clean kithen town and let dry for one hour (or until ready to prep your meal). 2 ½ tsp (10 g) – salt (himalayan or celtic) 1 tsp (4 g) – org Italian seasoning 1 tsp (4 g) – org onion powder When ready to prep your meal, DO NOT cut the mushrooms with a knife but start ripping each 1 tsp (4 g) – black (or white) truffle powder apart by pulling the flesh in the direction of the pores. Do not worry about the size, just pull the (optional) flesh apart into smaller sizes depending on the size of each mushroom. Garnish: fresh org Italian parsley (or flat leaf Step 2 parsley) On the stove, in a medium-sized pot add and saute at medium heat 325° F (162°C): - cleaned and diced shallot - coconut amions or tamari sauce Saute and stir for up to 1-2 minutes, until the shallots are slighthly caramelized.
    [Show full text]
  • EVERYDAY CATALOGUE 2021 Borgo De’ Medici We Defend and Promote
    EVERYDAY CATALOGUE 2021 Borgo de’ Medici We Defend and Promote Borgo de’ Medici is a family-run company dedicated For Borgo de’ Medici, Tuscany has always been the starting the Tuscan Gastronomic Heritage to producing a series of food specialties made in point. All our raw materials, and culinary techniques Tuscany and to promoting these gems, by distributing originate within this territory, an area that has always Borgo de' Medici (Translation: Delizie Toscane in Prato (Tuscany). supported history and traditions linked to the creation and them with own trademark, in Italy and throughout Village of the Medici Family) Working with some of the best artisans, the world. Our philosophy can be summed up in two exchange of handcrafted products. Our products represent The Story… farmers and beekeepers of the region, simple words a unique heritage that spotlights quality and variety. They The Medici family ruled the city of he developed a complete line of are the result of an extraordinarily high level of handcrafted Florence in the region of Tuscany from authentic Tuscan fine food creating an “Living Tuscany” expertise which is quite difficult to achieve. Thus, these 1433 until 1756. Every time a Tuscan ideal village (Borgo) of specialty foods village or town was conquered by the products are truly representative of a distinct territorial and (the biscotti from the bakery, the extra Florentine Army, a stone stamp marker virgin olive oil from the olive mill, the historical identity. with the Medici House symbol was put fruit preserve from the kitchen with in evidence on the wall of the town or copper pots…) Great to eat and interesting to think about.
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]