DOCSLIB.ORG

Pasta List 2019

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pasta List 2019 PASTA LIST 2019 DRY PASTA IQF FROZEN PASTA FRESH PASTA ABOUT US Founded in 1999 by Felice Evola, DiVine Importers has established itself as one of the leading suppliers of high quality Italian foods and wine to the hospitality industry within London and the South of England, always providing the best quality at competitive prices. Using only the best and most reliable suppliers, DiVine Importers is constantly looking to expand and improve upon the produce that is on offer with new and exciting ranges. DiVine Importers utilises its vast experience within the industry to provide a knowledgeable insight as well as personalised advice to its customers, an aspect of the company that many new, as well as old establishments, have found to be invaluable. DiVines philosophy is to pride itself on the quality of service offered to our clients and the strong, personal relationships that we strive to maintain with each and every customer. At DiVine our aim is to offer you excellent service, professional advice and high quality products that are personalised to suit your business. We pride ourselves on our dedicated and experienced team who will ensure that you receive the best service possible and on-going support. We provide not only a wide variety of regional Italian wines and high quality foods but a complete service to meet the needs of your business. 2 CONTENTS HOW TO ORDER Existing Customers DRY PASTA Please contact your Account Manager, or: Call the office on: Divella 4 – 6 01474 360 081 Del Doge 6 Or email: De Cecco 7 [email protected] New Customers Please telephone the office on: IQF FROZEN PASTA 01474 360 081 Divine Creazioni 8 – 9 Our sales operations team will help you set up an account and put you in contact Laboratorio Tortellini 10 – 12 with a designated sales representative. Prontosfoglia 13 For speed and accuracy, please Pastasì 13 ensure you have the following information to hand: Zini 13 1 Your restaurant details (address, Italgel 14 – 15 contact number) 2 A list of the products you are interested in FRESH PASTA 3 Minimum order quantity for delivery to the value of £100 ex-VAT. Pasta Sara 15 Additional terms may apply. Avesani 16 3 DRY PASTA – Divella SpA Divella SpA has been producing high quality durum wheat pasta for over 120 years. In 1980 the founder, Francesco Divella, built his first wheat mill in Rutigliano, a small agricultural community at the heart of the vast Apulian plains which has been the best durum-wheat growing area in Italy for centuries. Today, Divella is one of the leading producers of dry pasta in Italy with the sole aim of providing customers with a top quality product produced from carefully selected durum wheat using traditional methods combined with technological advances. BRONZE RANGE Premium dried pasta. Produced from a superior selection of durum wheat and bronze cut, superb quality. PRODUCT CODE QUANTITY & WEIGHT PENNE RIGATE Ridged pasta quills 27B 24 x 500g SPAGHETTI RISTORANTE Long pasta strands 8B 24 x 500g LINGUINE Flat, narrow long strands 14B 24 x 500g CASARECCE Thick pasta twists 25B 24 x 500g GNOCCHETTI SARDI Small pasta shells 58B 24 x 500g SHORT SHAPES PRODUCT CODE QUANTITY & WEIGHT PENNE ZITI RIGATE Ridged pasta quills 27 24 x 500g PENNETTE RIGATE Short, thin, ridged pasta quills 23 24 x 500g PENNE ZITI Smooth pasta quills 32 24 x 500g FUSILLI Short pasta twists 40 24 x 500g ELICOIDALI Wide ridged pasta tubes 22 24 x 500g 4 DIVELLA SPA – Dry Pasta LONG SHAPES PRODUCT CODE QUANTITY & WEIGHT SPAGHETTI RISTORANTE Long pasta strands 08 36 x 500g SPAGHETTINI Narrower than spaghetti 09 36 x 500g VERMICELLI Thick pasta strands 07 36 x 500g LINGUINE Flat, narrow long strands 14 36 x 500g BAVETTINE Flat, narrow long strands (slightly thinner than Linguine) 15 36 x 500g BUCATINI Long, narrow hollow strands 06 36 x 500g EGG PASTA, LASAGNE & CANNELONI PRODUCT CODE QUANTITY & WEIGHT TAGLIATELLE GIALLE Thin strand nests 95 12 x 500g PAPPARDELLE Pappardelle nests 113 20 x 250g TAGLIOLINI Thin strand nests 96 12 x 500g FETTUCINE Wide strand nests 94 12 x 500g PAGLIE FIENO Green and white tagliatelle nests 107b 12 x 500g LASAGNE EGG Pasta sheets with six eggs per kilo 108 12 x 500g CANNELLONI Large hollow tubes for filling 84 24 x 250g PASTA FOR SOUPS PRODUCT CODE QUANTITY & WEIGHT DITALI Short, smooth tubes 61 24 x500g PATERNOSTI RIGATI Very short, smooth tubes 63 24 x500g STELLINE Small star shaped pasta 74 24 x500g PIGNOLINA Small rice shaped pasta for soups 71 24 x500g PASTA MISTA Mixed small pasta shapes for soup 41 24 x500g CORALLINI Very short and small tubes 76 24 x500g SPECIALTY SHAPES PRODUCT CODE QUANTITY & WEIGHT FARFALLE Pasta bows 85 24 x 500g ORECCHIETTE BARESI Small ruled pasta hats 86b 24 x 500g PACCHERI Large bronze cut pasta tubes 80 12 x 500g MILLERIGHI Short and tube like with bronze cut ridges 16 12 x 500g SPAGHETTI AL PEPERONCINO Spaghetti made with chilli 8 24 x 500g 5 DIVELLA SPA – Dry Pasta GLUTEN FREE PASTA Gluten free pasta produced to the same high quality with rice and maize. PRODUCT QUANTITY & WEIGHT SPAGHETTI GLUTEN FREE Gluten free Spaghetti 15 x 400g PENNE GLUTEN FREE Gluten free Penne 12 x 400g FUSILLI GLUTEN FREE Gluten free Fusilli 12 x 400g WHOLE-WHEAT PASTA Classic pasta shapes made with 100% wholemeal semolina. PRODUCT QUANTITY & WEIGHT SPAGHETTI 24 x 500g PENNE 24 x 500g DRY PASTA – La Cucina De Doge La Cucina Del Doge has a prestigious range of pasta which benefits from the addition of six eggs to every kilo. The range has been recognized by obtaining the British Retail Consortium certificate to the highest level based primarily on product quality & technical knowledge. PRODUCT QUANTITY & WEIGHT LASAGNA DEL DOGE Premium egg pasta made with 6 eggs per kilo 20 x 500g LASAGNA DEL DOGE VERDI As above, made with spinach 20 x 500g TAGLIATELLE VERDE Tagliatelle pasta, made with spinach 12 x 500g 6 DRY PASTA – De Cecco Since 1886, De Cecco have been choosing the best durum wheat produced in Italy and in the rest of the world to guarantee a pasta with unique qualities and a perfect cooking performance De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional De Cecco aroma, flavour, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious “fresh” pasta taste. It has a rougher surface due to the use of bronze drawplates, which helps the sauce stick to it. SHORT SHAPES PRODUCT CODE QUANTITY & WEIGHT PENNE RIGATE Ridged pasta quills 41 12 x 1kg FUSILLI Short pasta twists 34 12 x 1kg TORTIGLIONI Wide ridged pasta tubes 23 12 x 1kg LONG SHAPES PRODUCT CODE QUANTITY & WEIGHT SPAGHETTI Long pasta strands 12 12 x 1kg LINGUINE Flat, narrow long strands 7 12 x 1kg EGG PASTA, LASAGNE & PACCERI PRODUCT CODE QUANTITY & WEIGHT TAGLIATELLE Thin strand nests 304 8 x 500g FETTUCINE Wide strand nests 303 8 x 500g PAPPARDELLE Pappardelle nests 101 12 x 250g PACCHERI Large bronze cut pasta tubes 125 12 x 500g LASAGNE Pasta sheets with six eggs per kilo 112 12 x 500g 7 IQF FROZEN PASTA – Divine Creazioni • Created to emulate all the characteristics of hand-made pasta, rich yellow in colour due to the use of 8 eggs for every kilo of durum wheat semolina and a superb hand-made texture. • Slightly irregular shapes mean no piece is the same. Each piece is unique and immediately visible and attractive on the plate. • Fillings are of the highest quality and include Italian DOP ingredients with generous and innovative fillings that are rich in flavour. • Packed in special trays designed to keep each piece separate and avoid broken corners. PANCIOTTI CON CAPPESANTE E GAMBERI (Scallops and North Sea prawn) Large pasta discs generously filled (60%) with braised scallops, prawns, mascarpone cheese, breadcrumbs and a touch of extra-virgin olive oil. BOX SIZE: 63 PIECES (2kg) | SERVING SUGGESTION: 4 PIECES BAULETTI RIPIENI ALL’ASTICE (Lobster) Large pasta parcels filled with 33% lobster that has been carefully developed to strike the perfect balance of flavours, rich and sapid and set off to perfection with a touch of mint. BOX SIZE: 96 PIECES (2kg) | SERVING SUGGESTION: 5 PIECES PANCIOTTI CON PUNTE DI ASPARAGI E MASCARPONE (Asparagus tips and Mascarpone cheese) Large pasta parcels filled with 40% green asparagus. Only the tips of the asparagus are used, in two different sizes to obtain maximum flavour and texture. The tips are lightly roasted, then pan-fried and roughly chopped, while still slightly crunchy, with a vivid green colour that’s visible in the filling. The addition of mascarpone adds a note of sweetness. BOX SIZE: 63 PIECES (2kg) | SERVING SUGGESTION: 4 PIECES 8 DIVINE CREAZIONI – Frozen Pasta AGNOLI CON TARTUFO E STRACCHINO ALL’ANTICA (Truffle and Stracchino cheese) Traditional filled pasta cushion with serrated edges with a unique filling; summer truffles and Stracchino all’Antica, a cheese produced in the Bergamo province of Lombardy. The delicate flavour of summer truffle blends perfectly with the Stracchino all’Antica, a lightly piquant cheese. BOX SIZE: 160 PIECES (2kg) | SERVING SUGGESTION: 12/13 PIECES SCRIGNI WITH PORCINI MUSHROOMS (Porcini mushrooms) Filled with 80% Porcini mushrooms. The porcini mushroom has a delicate but intense flavour, potato and leek gently accompany the characteristic flavour while the presence of blueberry intensifies the filling. BOX SIZE: 96 PIECES (2kg) | SERVING SUGGESTION: 6 PIECES PANCIOTTI CON MELENZANA E SCAMORZA (Aubergine and Scamorza cheese) Large pasta parcels filled with grilled aubergine, scamorza cheese, Grana Padano and Pecorini Romano with extra virgin olive oil.
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]
  • Menupro Harborside Dinner 0218
    "AAA PPPaasssiioooonnn for the Good LLLLiiiiffe" Antipasti Roasted Garlic, Spinach & Crispy Calamari & Zucchini Artichoke al Forno Tender Calamari, Zucchini Chips, Spicy Italian Crispy Parmesan Flatbread 13 Peppers, Pomodoro, Lemony Garlic Aioli 14 Hand Rolled Polpette Maine Lobster and Shrimp "Italian Meatballs" Brodo Braised, Creamy Polenta, "Scampi Style" Sautéed Lobster, Shrimp, English Peas, Aged Sheep’s Milk Cheese, Pomodoro 11 Slivered Garlic, Lemon Butter, Brick Oven Toast 16 Baked Eggplant Rollatini Wild Mushroom Risotto Rolled Eggplant, Herb Ricotta, Mozzarella, Romano "Spoon to Pot" Risotto, Olive Oil Braised Mushrooms, Cheese, Tomato Basil Sauce 11 Aged Parmesan, Peppery Arugula 11 Handcrafted Gnocchi Cozze Bianco Wild Mushrooms, Spinach, Crispy Italian Bacon, Rope Cultured Black Mussels, Crispy Garlic, Pernod, Pecorino Cream Sauce 13 Lemon Butter Sauce, Grilled Ciabatta 13 Antipasto Della Casa Sizzling Crab & Lobster A Complete Tasting of Our Handcrafted Formaggi & "Fonduta" Melted Mozzarella, Garlic Bruschetta 16 Salumeria with House-made Accompaniments 24 Chilled Shellfish Portofino Crispy Brussels Sprouts Alaskan Crab Claws, Maine Lobster, Shrimp, Olive Oil, Parma Prosciutto, Toasted Pine Nuts, Tondo Lemon, Spicy Red Sauce 28 Balsamic, Pecorino Tuscano 11 Tasting of Bruschetta Basil-Tomato and Garlic; Oven Roasted Peppers and Black Garlic; Wild Mushrooms, Buratta 12 BBrriiiicccckk OOOOvvvveeeenn Piiiizzzetttttteeee Our Signature Brick Oven Cooks Pizzas Quickly at 600 Degrees, Locking in Freshness and Flavor While Creating
    [Show full text]
  • Antipasti Pasta Beverages
    Antipasti Tiny lettuces, sunchokes, apple, saba, calyroad cows milk cheeses 14. Crispy brussels sprouts with blood orange, sopressata & chicory 14. Roman fried cauliflower, mint, capers, lemon 10. Gulf snapper ceviche, citrus tapenade, coriander, sweet potato chips 16. Wild calamari in Sicilian tomato brodetto with pine nuts and caperberries 14. PSM Smoked prosciutto, buttermilk piadina, my ricotta, pineapple mostarda 15. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Bruschetta banh mi, overnight pork, chicken liver, giardiniera, jalapeno 13. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Crispy white lasagna slab, jalapeno pesto, crème fraiche, salanova 17. Southern fried chicken parm with creamy collards & fusilli 19. Penne al pomodoro, alta cucina tomatoes, toasted garlic, my ricotta 17. FRESH Wide pappardelle, bolognese gravy, american parm 16. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. Chicken liver ravioli, apple marmellata, ceci, scattered herbs 19. Ricotta gnocchi, winter vegetables, smoked salata, tomato passato 17. EXTRUDED / HAND- MADE Garganelli, smoked bacon, bronzed brussels sprouts, butternut, sage 18. Occhi di lupo, lamb/fennel sausage, young rapini, sardinian pecorino 19 Tortellini en brodo, rabbit cacciatore, oyster mushrooms, green olives 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with marmellata, walnut & ginger snap crumble 10. Big Ry’s chocolate “éclair”, mousse, feuilletine, tree nut brittle 10. Apple upside-down cake, praline pecan gelato, oat streusel 9. 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]
  • Prosecco with White Peach Nectar) 9.50
    HOUSE APERITIF - VERNACCIA DI ORISTANO (dry Sardinian aperitif) 6.50 PROSECCO BELLINI (Prosecco with white peach nectar) 9.50 OSTRICHE fresh rock oysters, six/twelve 18.00/34.00 BURRATA CON BOTTARGA creamy mozzarella with cherry tomatoes, basil and grey mullet roe 15.50 SARDINE ALLA GRIGLIA chargrilled fresh sardines with a thyme and rosemary crust 13.50 POLPO CON RUCOLA octopus dressed with oil, vinegar and garlic on a bed of rocket salad 14.00 CARPACCI DI MARE thin raw slices of Mediterranean red prawns, swordfish and tuna with lemon and oil 16.00 COZZE O ARSELLE IN TEGAME steamed mussels or clams with garlic and parsley 14.50 INSALATA DI INDIVIA BIANCA, MELE, PARMIGIANO white endive, apple & Parmesan salad *V 13.50 INSALATA VERDE AL PECORINO SARDO baby cos lettuce tossed with Pecorino cheese dressing *V 13.00 INSALATA DI GRANCHIO white crab meat on a bed of shredded radicchio & celery with a spicy dressing 17.50 ALICI CON ZUCCHINE marinated anchovy salad with chargrilled courgettes, rocket & tomatoes 12.00 BRESAOLA DI TONNO thinly sliced cured tuna with green beans and sun-dried tomatoes 15.00 MOSCARDINI PICCANTI Sardinian spicy baby octopus stew with toasted crostini 13.50 ZUPPA DI CODA DI ROSPO Sardinian couscous soup with monkfish, tomato, garlic and chilli 14.00 RISOTTO ALLA PESCATORA fish and shellfish risotto with garlic, chilli and a touch of tomato sauce 20.50 TAGLIOLINI CON RANA PESCATRICE fresh tagliolini sautéed with monkfish, tomatoes, rosemary & garlic 15.50/19.50 TRENETTE AL PESTO ALLA GENOVESE flat spaghetti with pesto,
    [Show full text]
  • Form 10-K American Italian Pasta Co
    FORM 10-K AMERICAN ITALIAN PASTA CO - AITP Filed: June 27, 2008 (period: September 28, 2007) Annual report which provides a comprehensive overview of the company for the past year Table of Contents 10-K PART I. ITEM 1. BUSINESS.......................................................1 PART I. ITEM 1A. RISK FACTORS...................................................7 PART I. ITEM 1B. UNRESOLVED STAFF COMMENTS.....................................15 ITEM 2. PROPERTIES....................................................15 ITEM 3. LEGAL PROCEEDINGS.............................................15 ITEM 4. SUBMISSION OF MATTERS TO A VOTE OF SECURITY HOLDERS...........18 PART II. ITEM 5. MARKET FOR REGISTRANT'S COMMON EQUITY, RELATED STOCKHOLDER ITEM 6. SELECTED FINANCIAL DATA.......................................20 ITEM 7. MANAGEMENT'S DISCUSSION AND ANALYSIS OF FINANCIAL ITEM 7A. QUANTITATIVE AND QUALITATIVE DISCLOSURES ABOUT MARKET RISK....33 ITEM 8. FINANCIAL STATEMENTS AND SUPPLEMENTARY DATA...................34 ITEM 9. CHANGES IN AND DISAGREEMENTS WITH ACCOUNTANTS ON ITEM 9A. CONTROLS AND PROCEDURES.......................................64 ITEM 9B. OTHER INFORMATION.............................................66 PART III. ITEM 10. DIRECTORS, EXECUTIVE OFFICERS AND CORPORATE GOVERNANCE........67 ITEM 11. EXECUTIVE COMPENSATION........................................70 ITEM 12. SECURITY OWNERSHIP OF CERTAIN BENEFICIAL OWNERS AND ITEM 13. CERTAIN RELATIONSHIPS AND RELATED TRANSACTIONS, ITEM 14. PRINCIPAL ACCOUNTING FEES AND SERVICES........................92
    [Show full text]
  • 13/04/18 Listino Per Categorie Merceologiche ______
    13/04/18 LISTINO PER CATEGORIE MERCEOLOGICHE _____________________________________________________________________________________ 0101 AVICOLI ED ELABORATI CONGELATI 62.002 ALETTE COTTE DURANGO SURG. KG 10 62.001 ALI DI POLLO A CONG. KG 10 903.010 BASTONCINI DI POLLO AMADORISURG. KG 10 903.013 BIRBE POLLO IMPANATE DA KG 2,5 SURG. KG 10 903.009 BIRICHINI AMADORI SURG. KG 10 903.002 BOCCONCINI DI POLLO GR 700 SURG. PZ 10 544.001 BRICCOLE DI POLLO IMPANATE SURG. KG 10 82.001 CONIGLIO INTERO CONG. KG 10 903.012 CORDON BLEU DA KG 2,5 SURG. KG 10 72.001 CORDON BLEU GR 960 SURG. PZ 10 82.007 COSCETTE CONIGLIO CONG. KG 10 721.004 COSCETTE DI POLLO 180-220 SURG. KG 10 721.002 COSCIOTTO DI POLLO G. SURG. KG 10 721.001 COSCIOTTO DI POLLO M. SURG. KG 10 544.012 COTOLETTA BIG PREMIUM 130 GR SURG. KG 10 544.004 COTOLETTA CON SPINACI KG 1 SURG. KG 10 544.006 COTOLETTA TACCHINO E POLLO KG 1 SURG. KG 10 903.006 FAJITAS DI PETTO DI POLLO SURG KG 10 40.003 FESA TACCHINO AFFETTATA KG 2,4 SURG. KG 10 40.004 FESA TACCHINO CUORE LUX P GEL. CONG. KG 10 40.002 FESA TACCHINO M. INTERA SURG. KG 10 903.011 FILETTI DI POLLO IMPANATI DA KG 2,5 SURG. KG 10 60.004 FILETTO DI POLLO AFFETTATO GR 800 SURG. PZ 10 28.010 FUSI DI POLLO CONF SURG. KG 10 28.002 FUSI DI POLLO KG 1 SURG. KG 10 447.001 KEBAB TACCHINO / VITELLO CONG. KG 10 544.003 MILANESE PETTO DI POLLO GR 200 SURG.
    [Show full text]
  • Barilla Instant Win Program OFFICIAL RULES
    Barilla Instant Win Program OFFICIAL RULES NO PURCHASE NECESSARY TO ENTER OR WIN. A PURCHASE DOES NOT INCREASE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED. Barilla Instant Win Program ("Promotion") begins at 9:00:00 AM Eastern Time (“ET”) on October 5, 2017 and ends at 11:59:59 PM ET on December 23, 2017 (“Promotion Period”). The Promotion contains a game of chance (“Sweepstakes”). The computer clock of Administrator is the official time-keeping device in the Promotion. 1. ELIGIBILITY: The Promotion is open only to legal residents of 50 United States and the District of Columbia, who are at least 18 years of age or older at the time of Promotion registration. Employees of Barilla America Inc. (“Sponsor”), Snipp Interactive, InMarketing Services, Realtime Media LLC (“Administrator”) their respective parent companies, affiliates, subsidiaries, advertising, and fulfillment and marketing agencies, (collectively, “Promotion Parties”) their immediate families (parent, child, sibling & spouse and their respective spouses, regardless of where they reside) and persons living in the same households as such individuals (whether related or not) are not eligible to participate in the Promotion. By participating, you agree to these Official Rules and to the decisions of the judges and Sponsor, which are final and binding in all respects. Void in any state not listed above and where prohibited by law, rule or regulation. All federal, state and local laws and regulations apply. 2. HOW TO PARTICIPATE: There are two (2) ways to participate in the Promotion which are detailed below: a) PURCHASE METHOD: To participate, purchase either of the combinations of Barilla products outlined below within one (1) transaction, from any retailer (“Qualifying Purchase”).
    [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]
  • Il Lupo Nella Provincia Di Arezzo
    lupo nuovo optima 5-06-2006 19:09 Pagina 2 il lupo IN PROVINCIA DI AREZZO A cura di Marco Apollonio e Luca Mattioli Provincia di Arezzo Le Balze lupo nuovo optima 5-06-2006 19:09 Pagina 4 Referenze fotografiche Indice Graziano Capaccioli: Figure 3.10, 3.11, 4.2, 5.4, 5.13, 8.2, 8.9, 9.12, 10.19 e pagine 6, 10, 148 Graziano Tortelli: Figura 4.3 Roberto Zaffi e Luciano Piazza: Figure 4.8, 5.10, 7.13, 10.17? e pagine 86, 114, 130, 154 Corpo Forestale dello Stato di Arezzo: Figura 6.6 e pagina 66 Elisa Avanzinelli: Figura 5.18 Claudia Capitani: Figure 2.1, 4.6, 5.2, 5.3, 5.6, 5.7, 5.8, 5.9, 6.8, 10.4b e pagine 44 Andrea Gazzola: Figure 10.1, 10.4a, 10.5a, 10.7, 10.8, 10.9 IL LUPO IN PROVINCIA DI AREZZO M.F. Di Benedetto, A. Gazzola, M. Geri, D. Mirco Geri: Figura 5.23 Giustini, L. Iacolina, P. Lamberti, S. Marsili, L. Paolo Lamberti: Figura 5.20 Mattioli, A. Vanni, A. Viviani. Alessia Viviani: Figure 1.1, 4.4, 4.5, 5.21, 10.5b e pagine 28, 102 1) IL CENTRO STUDI DI CASA STABBI E LA LINEA EDITORIALE SULLA 8) RAPPORTO PREDA-PREDATORE: CONSERVAZIONE E GESTIONE IL SISTEMA DELL’ALPE DI CATENAIA Foto di copertina: Graziano Capaccioli DELLA FAUNA Paolo Lamberti, Marco Alboni . 103 Roberto Vasai . .7 Hanno contribuito al contenuto di questo capito- Grafica: Margherita Barcucci lo: M. Apollonio, C.
    [Show full text]
  • Catalogo-Frigor-Carni.Pdf
    CATALOGO PRODOTTI La Frigor Carni Sas svolge l’attività nel territorio della Regione Calabria. Il suo target di riferimento è rappre- sentato dai ristoratori più qualificati. L’azienda nasce negli anni ‘50 sotto forma di ditta individuale specia- lizzata nella distribuzione di prodotti carnei e pollame per inizitiva di Armando Viscomi. Negli anni ’80 la ditta assume la denominazione sociale di Frigor Carni di Viscomi Armando & C. Sas, con sede a Davoli Marina (CZ). Amplia l’attività, arricchendo con nuovi prodotti la gamma degli articoli trattati, occu- pando una rilevante posizione nel canale Ho.Re.Ca. Nell’anno 2005 sviluppa la commercializzazione di pro- dotti di alta qualità, proponendosi nel segmento retail. luoghi di lavoro. Il mercato della Frigor Carni Sas com- Nel 2012 inaugura la nuova sede operativa nel comu- prende la filiera GDO e grossisti, per cui oggi occupa ne di Montepaone (CZ). La nuova struttura garantisce tutti i segmenti di mercato della distribuzione. L’area una più efficace gestione e una più puntuale risposta geografica di attività è rappresentata in primo luogo alla domanda. Anche i dipendenti hanno beneficia- dalla Regione Calabria, da gran parte di territorio delle to del miglioramento ambientale vissuto nella nuova regioni confinanti e, con l’apertura della nuova sede sede. La rete vendita è supportata dalla implemen- operativa, di tutto il territorio nazionale. La domanda tazione della tecnologia informatica, che consente di della clientela viene soddisfatta dalla vasta gamma ridurre i tempi di consegna con l’utilizzo da parte degli di referenze dei prodotti carnei-ittici-freschi-congela- agenti della connessione con il sistema informatico in- ti-surgelati, ed anche verdure salumi, formaggi e altri terno.
    [Show full text]
  • Pasta Secca Olivepasta All’Uovo
    PASTA SECCA OLIVEPASTA ALL’UOVO PAPPARDELLE TAGLIATELLE GARGANELLI Disponibile pacchi g 250 Disponibile pacchi g 250 Disponibile pacchi g 250 PASTA SEMOLA CORTA CANNELLONI FUSILLONE CONCHIGLIONI Disponibile pacchi g 250 Disponibile pacchi g 500 Disponibile pacchi g 500 GIGANTONI CALAMARATA SCHIAFFONI LUMACONI RIGATI Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 SALI OLIVE E PEPI FOGLI PER LASAGNA PENNE RIGATE MEZZE PENNE RIGATE Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 PASTA SECCA TORTIGLIONI SIGARETTE ZITE RIGATE Disponibile pacchi g 500 Disponibile pacchi g 500 DITALI RIGATI MEZZA MANICA PENNE MEZZANE CANNOLICCHI Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 FARFALLE LUMACHE ORECCHIETTE RADIATORI Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 MAFALDA CORTA GNOCCHI SARDI CASERECCIA Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 PASTA SECCA CONCHIGLIETTE FUSILLI SEDANINI DISCHI VOLANTI Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 TROFIE BUSIATE SICILIANE FARFALLINE DITALINI RIGATI Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 QUADRETTI STELLINE ORZO ACINI DI PEPE Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 Disponibile pacchi g 500 SALI E PEPI RISO FREGOLA SARDA TOSTATA CONCHIGLIE
    [Show full text]
  • Pasta Packaging
    ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
    [Show full text]