DOCSLIB.ORG

Lunch Menu Appetizers Salads

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lunch Menu Appetizers Salads LUNCH MENU 12:00 – 16:00 APPETIZERS Soup of the day 9 euro ‘Kopiaste’. Variety of Greek appetizers 20 euro Μαnouri goat cheese breaded with Aigina’s pistachio powder & honeycomb 10 euro Crispy spinach pie with black sesame and a variety of Greek cheeses 8 euro Corfiot potato crisps with ‘kopanisti’ sauce 6 euro Μarinated grilled octopus with fava beans puree and beetroot jam 14 euro Fried squid with local garlic-potato puree’ 10 euro SALADS Traditional Greek salad with Cretan dako soil and feta cheese mousse 9 euro Vegeterian Gluten free Variety of greens with smoked grilled chicken, bacon, croutons crispy apple and poached egg 10 euro Μozzarella cheese, served with sliced local tomatoes & homemade basil pesto 9 euro Fresh arugula salad with Corfiot prosciuttο, parmesan flakes and fresh figs 10 euro Corfiot legume salad with local dried tomatoes, grilled red peppers, served with mustard vinaigrette 8 euro PIZZA Homemade pizza Margarita with tomato sauce, mozzarella cheese & fresh basil 8 euro Special pizza with Corfiot prosciutto, ham, bacon, cheese, peppers and tomato sauce 11 euro SNACKS Fresh toasted bread with Ham or Turkey, cheese and tomato 8 euro ‘Rodostamo’ club sandwich with chicken fillet, cheese, bacon, egg, lettuce, tomato, mayo and fries 13 euro Vegeterian Gluten free Bagel with smoked salmon, cream cheese, tomato and sliced onion 9 euro PASTA-RISOTTO Pappardelle pasta with cherry tomato sauce, cream cheese and basil oil 12 euro Linguini a la crème with Corfiot Noumboulo (pork prosciutto) 13 euro Gnocchi with porcini mushrooms and Katiki Domokou crème 14 euro MAIN DISHES ‘RR’ cheese burger with bacon, pickles, caramelized onion, tomato and fries 14 euro ‘Briam’ - Local dish of Corfiot baked vegetables and feta cheese gratin 9 euro Crispy grilled salmon fillet, served with avocado salad and cauliflower crème 18 euro Local fresh fish 55,00 € /kg Vegeterian Gluten free ΑLTERNATIVE GREEK LUNCH MENU ΑPPETIZERS Traditional Cretan Dakos with tomato, feta cheese and aromatic herbs 7 euro ‘Rodostamo’ meatballs, with baked baby potatoes and yogurt mousse with herbs 9 euro Τraditional fried cod, served with garlic puree’, beetroot salad, green apple and nuts 12 euro ‘Rodostamo’ shrimps ‘saganaki’ 12 euro Traditional cheese Haloumi ‘saganaki’ with fig chutney 8 euro MAIN COURSES Veal in tomato sauce in a pouch, served with baby zucchini and yogurt 12 euro Corfiot ‘Pastitsada’ with noodles and gruyere cream 12 euro ‘Rodostamo’ Mousaka served in stoneware 12 euro Fresh lamb chops served with eggplant puree’ and rosemary sauce 14 euro Seafood linguini with fresh tomato sauce 16 euro Vegeterian Gluten free FINE DINING DINNER MENU 19:30 – 23:00 APPETIZERS Green fava bean veloute’ with local sausage and golden croutons 12,00 euro Salmon tartare 16,00 euro Risotto with asparagus, brie cheese and black truffle 18,00 euro Sauteed scallops with celeriac root puree’, Magadascar vanilla and citrus dressing 19,00 euro Lobster fillet served with roasted colourful beetroots, mango chutney and broccoli mousse 20,00 euro SALADS ‘Rodostamo’ mixed salad with green apple, watermelon, hazelnuts & Roquefort dressing 15,00 euro Red kinoa with tomato, cucumber, season chives, oregano and dill 15,00 euro Vegeterian Gluten free Green salad with goat cheese, caramelized grilled peach, spicy pecan and pomegranate dressing 17,00 euro Green leaves (mesclun), with ‘Noumboulo’, (Corfiot pork proscuitto) nectarine, strawberry, beetroot, served with fig dressing 18,00 euro Wakame salad with blue crab tempura, wasabi fresh mayo, orange gel served with light Teriyaki sauce 20,00 euro PASTA – RISOTTO Potato gnocchi with Corfiot parmesan cream, grilled artichoke, peas and Greek black truffle 18,00 euro Seafood kritharoto 22,00 euro Soba noodles with dried mushrooms 19,00 euro Vegeterian Gluten free MAIN COURSES FISH & SEA FOOD Sea bass fillet with fresh local baby spinach, Kozani’s saffron, served with kumquat sauce 22,00 euro Shrimps, flavoured with Corfiot white wine ‘Kakotrigis’, cherry tomatoes served with local artichoke crème 24,00 euro Local fresh fish 70,00 € /kg Fresh lobster 120,00 € /kg ΜΕΑΤ Beef tournedo with sweet potato puree, escabeche carrot flavoured with Mavrodafni wine sauce 25,00 euro Greek black pork tenderloin with mashed potatoes, quince confit, flavoured with sweet wine Samos 26,00 euro Local baby lamp served with baked potato, cream, honey, thyme and grapemust 24,00 euro Τomahawk - Beef Steak (For 2 persons) 120,00 euro Vegeterian Gluten free.
Load more

Recommended publications
  • Pre-Trip Extension Itinerary
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: As I explored the monasteries of Meteora, I stood in awe atop pinnacles perched in a boundless sky. I later learned that the Greek word meteora translates to “suspended in the air,” and that’s exactly how I felt as I stood before nature’s grandeur and the unfathomable feats of mankind. For centuries, monks and nuns have found quiet solitude within these monasteries that are seemingly built into the sandstone cliffs. You’ll also get an intimate view into two of these historic sanctuaries alongside a local guide. Could there be any place more distinct in Europe than Albania? You’ll see for yourself when you get a firsthand look into the lives of locals living in the small Albanian village of Dhoksat. First, you’ll interact with the villagers and help them with their daily tasks before sharing a Home-Hosted Lunch with a local family. While savoring the fresh ingredients of the region, you’ll discuss daily life in the Albanian countryside with your hosts.
    [Show full text]
  • FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon
    BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon.
    [Show full text]
  • Villa Catering Menu
    V i l l a C a t e r i n g M e n u S t a r t e r s D R U N K E N P O R K 6.5 D i p s Sautéed in tomato Saltsa with peppers, onions and garlic, simmered with red Wine. T A R A M A 4.5 O Y S T E R M U S H R O O M S A U T É E 7.5 Fish Roe dip served with olive oil, thyme and olives. With olive oil, butter, thyme and garlic. M E L I T Z A N O S A L A T A 4.5 H E L L E N I C P I E 6 Eggplant dip drizzled with olive oil, garnished with onion and parsley. Spinach, Zucchini or Feta traditional Pie with homemade Phyllo and fresh local ingredients. T Z A T Z I K I 4 T O M A T O B U T T E R B E A N S 6.5 Cucumber and Yoghurt dip with olive oil and herbs. Cooked in tomato Saltsa with onion, garlic, and celery. S P I C Y C H E E S E D I P 4.5 B A K E D E G G P L A N T S 6.5 Made from yoghurt, feta and chilli, garnished with chilli peppers and herbs. Stuffed with ground beef, topped with Béchamel sauce and Kefalotiri M a i n s | M e a t B a s e & M o r e | G I O U V E T S I 11 12 15 Oven baked Orzo Casserole with Beef, Lamb or Octopus in traditional tomato sauce, evaporated with red Wine and a touch of Kefalotiri.
    [Show full text]
  • Non-Conventional
    Bulgarian Chemical Communications, Volume 46, Special issue B (pp. 68 – 72) 2014 Physical and physico-chemical parameters of Greek cheeses M. Kasapian, Z. Dičáková *, E. Dudriková *, P. Bystrický * University of Veterinary Medicine and Pharmacy, Department of Hygiene and Food Technology, 041 81 Košice, Slovakia. Received August 15, 2014; accepted December 25, 2014 Some physical and physico-chemical parameters of 15 different Greek cheeses were assessed. Cheeses differed as to the origin (cow, sheep and goat), they had different texture (soft, semi-hard and hard) and they were from different regions in Greece. The aw values in observed samples ranged from 0.799 (in semi-hard cheese Kefalotiri) to 0.889 (in soft cheese Katiki Domokou); while the average value of water activity in the samples was 0.851. Water content of the samples was 24.0 to 73.6 %. Dry matter in cheese thus constituted from 26.4 to 76 %. Fat content in dry matter was from 34.27 to 62.11 %. NaCl concentration in cheeses ranged from 0.82 over 5.15 %. Colour data for the monitored cheeses were analyzed colorimetrically and expressed by CIElab colour range as parameters L*, a*, b*. Keywords: Greek cheese, water activity, pH, dry matter, fat, NaCl, colour. INTRODUCTION partly produced during ripening or as in the case of Cheeses include the traditional Greek foods and NaCl, are added during manufacturing. The low their production has a long tradition and describes it molecular soluble compounds (especially sodium already Homer [1]. Greeks in cheese consumption chloride) have the biggest influence on the water ranks third in the world (behind France and activity in cheese [5-7].
    [Show full text]
  • Vol4 Issue2 Full Issue.Pdf
    ISSN: 2147-8775 2016 Volume4 Issue2 ABOUT THIS JOURNAL Journal of Tourism and Gastronomy Studies is an academic, refereed and online journal publishing research, review, and theoretical articles in the field of tourism and gastronomy. The journal is published four times a year. The articles to be submitted should be in English or Turkish. Journal of Tourism and Gastronomy Studies welcomes articles from different institutions and countries. All manuscripts submitted to the Journal of Tourism and Gastronomy Studies is sent to the referees after the initial review of the editorial board with respect to formatting and content. Manuscripts must be submitted in accordance with the style of writing specified in the book of “The Publication Manual of the American Psychological Association (5th edition). Web Adress www.jotags.org Chaırman of The Editorial Board The Members of The Editorial Board Kurban ÜNLÜÖNEN (Ph.D.) R. Pars ŞAHBAZ (Ph.D.) Editor in Chief Fügen DURLU ÖZKAYA (Ph.D.) İrfan YAZICIOĞLU (Ph.D.) [email protected] Menekşe CÖMERT (Ph.D.) Hakan KOÇ (Ph.D.) Aybuke CEYHUN SEZGİN Ahmet TAYFUN Alper IŞIN Burcu KOÇ Abstracting&Indexing ULAKBİM Index Copernicus International ASOS Index International Scientific Indexing Global Impact Factor (GIF) Universal Imfact Factor Scholar Steer Acar Index Directory of Research Journals Indexing (DRJI) Scientific Indexing Services (SIS) CiteFactor Academic Scientefic Journals Journal of Tourism&Gastronomy Studies BOARD OF REFEREES Ahmet TAYFUN, Gazi Üniversitesi, Turizm Fakültesi, Turizm İşletmeciliği
    [Show full text]
  • KOXULI MENU 19X39.Pdf
    Delicious healing food served with love. Taking inspiration from our traditional Corfiot “Grandma’s recipes” we offer a blend of regionally inspired contemporary Greek and Mediterranean dishes, with an emphasis on simplicity, healthy living and flavor. Our passionate team has nurtured a relationship with local farmers, producers and winemakers, to create a menu that uses seasonal products from organic and responsible farms whenever possible. A warm welcome to ΚΟHILΙ Restaurant. On behalf of the restaurant team. Leckeres und gesundes Essen mit Liebe serviert. Das Menü im Restaurant KOHILI wurde aus traditionellen korfiotischen Oma-Rezepten und einer Mischung aus regionalem, klassischen griechischen und mediterranen Gerichten inspiriert. Wir pflegen leidenschaftlich eine enge Beziehung zu Bauern und Winzern vor Ort... Selbstverständlich verwenden wir saisonale Produkte aus ökologischen und nachhaltigen Bauernhöfen. Herzlich Willkommen im KOHILI Restaurant. Ihr Restaurant-Team. Vegetarian Gluten Free upon request Healthy Signature Dish Spicy Vegetarian / Vegetarisch Gluten Free upon request / Glutenfrei auf Anfrage Healthy / Gesund Signature Dish / Spezialgerichte Vegetarian Gluten Free upon request Spicy / Würzig-scharf Healthy Signature Dish Spicy BREAD AND DIP - BROT UND DIP ................. SOUP OF THE DAY ................. Please ask the waiter for the fresh soup of the day TAGESSUPPE Bitte fragen Sie den Kellner nach der heutigen Tagessuppe Appetizers / Vorspeise 1. TRADITIONAL TZATZIKI ................. Fresh Greek yogurt with cucumber and garlic TRADITIONELLES TZATZIKI Frischer griechischer Joghurt mit Gurken und Knoblauch 2. FISH ROE SALAD ................. ROHER FISCHEIERSALAT 3. PROSCIUTTO WITH MELON ................. PROSCIUTTO MIT HONIGMELONE 4. BACKED FETA CHEESE ................. Feta cheese, fresh tomato, peppers and paprika GEBACKENER FETA-KÄSE Feta Käse, frische Tomaten, Paprika 5. CHEESE SAGANAKI ................. Fried cheese with honey and sesame KÄSE SAGANAKI Gebackener Käse mit Honig und Sesam 6.
    [Show full text]
  • Food Safety, Production Modernisation and Origin Link Under EU Quality Schemes
    Food Safety, Production Modernisation and Origin Link under EU Quality Schemes. A case study on Food Safety and Production Modernisation role and their interference with the origin link of quality scheme cheese products originating from Greece, Italy and United Kingdom. Papadopoulou Maria September 2015-June 2017 Law and Governance Group (LAW) i | P a g e Acknowledgments First and foremost, I would like to thank my MSc thesis first supervisor, Dr. Mrs. Hanna Schebesta, for her valuable insights, support and understanding during the whole project, from the very first moment that I shyly delineated the idea for this project in my mind till the completion of the present paper one and a half years later. I would also like to express my grateful regards to my MSc thesis second supervisor, Dr. Mr. Dirk Roep, that it was under his course “Origin Food” in spring of 2015 that I first came up with the idea of writing for the interactions of food safety and origin foods and who corresponded so positively to my call to be my second supervisor and who supported me with his knowledge on origin foods and rural sociology, scientific fields unknown to me till recently. Many thanks to all colleagues of Law & Governance group of Wageningen University in 2015 that where happy and willing to discussed my concerns on the early steps of this project and that where present in both my Research proposal & Thesis presentation with their constructive remarks. Special thanks to MSc and PhD students of Law & Governance group in late 2015 that accompanied my research work in the Law & Governance group corridor in Leeuwenborgh building of Wageningen University.
    [Show full text]
  • English Purebred
    GREECE GREEK STRATEGY FOR A SUSTAINABLE MANAGEMENT OF FARM ANIMAL GENETIC RESOURCES COUNTRY REPORT FOR SoW-AnGR 2003 ABBREVIATIONS AnGR Animal Genetic Resources DAD-IS Domestic Animal Diversity Information System EAAP European Association for Animal Production FAO Food and Agriculture Organization of the United Nations FP Focal Point NA Non Applicable ΝΙ Νο Information NGOs Non-Governmental Organisations PGR Plant Genetic Resources RBI Rare Breeds International SAVE Safeguard for Agricultural Varieties in Europe SoW-AnGR State of the World's Animal Genetic Resources 2 CONTENTS FIRST PART....................................................................................................4 THE STATE OF AGRICULTURAL BIODIVERSITY IN THE FARM ANIMAL SECTOR OF THE COUNTRY .........................................................................4 CHAPTER 1. INTRODUCING THE COUNTRY ..........................................5 CHAPTER 2. PRODUCTION SYSTEMS ...................................................12 2.1 Primary Animal Production Systems in Greece......................12 2.2 Most important Animal and secondary Products ...................20 CHAPTER 3. THE STATE OF GENETIC DIVERSITY...............................24 CHAPTER 4. THE STATE OF UTILIZATION OF AnGR ............................31 4.1 The State of Use of AnGR ..............................................................31 4.2 The development of AnGR.............................................................31 4.3 Obstacles, Opportunities, and Needs for Use and Development of AnGR
    [Show full text]
  • Fresh Baked Breads Feast of the Gods
    fresh baked breads lalangia charoupi tiropita rolls fried dough, thyme honey 6 carob, petimezi, sea salt 4 halloumi, graviera, olive oil, honey 2 per piece feast of the gods 349 • add wine pairing +35 per person Served with traditional condiments louza Cyclades, pork, smoked paprika, chili flake 9 loukaniko Attica, pork, orange zest, cognac 8 noumboulo Corfu, wild boar, coriander, red wine 8 brizola Evritania, beef, oregano, olive oil 9 akrokolion Evritania, lamb, garlic, black pepper 14 octopus mortadella House made, pistachio, peppercorns, lamb suet 12 metsovone PDO Metsovo, cow’s milk, semi-hard, smoked 8 graviera PDO Naxos, sheep milk, hard, nutty 8 manouri PDO Macedonia, sheep milk, semi-soft, creamy 6 kalathaki PDO Lemnos, sheep milk, soft, salty 8 ladotyri PDO Lesvos, ovine milk, semi-hard, olive oil 7 sfela PDO Messinia, sheep milk, semi-hard, peppery 8 tzatziki Greek yogurt, cucumber, dill, garlic, sea salt, sourdough, make it yourself 14 htipiti whipped feta, roasted red peppers, boukovo, crispy chicken skins 12 taramosalata mullet roe, avgotaraho, taro chips 16 dakos local heirloom tomatoes, caper berries, olive oil rusk, kalathaki mousse 16 salata shaved carrots, asparagus, zucchini, summer squash, crushed almonds, Metaxa vin 14 pantzaria sea-salt roasted beets, black garlic skordalia, red wine vinegar 10 patates lemon potatoes, herbed panko crust, oregano béarnaise 10 artichoke a la polita baby artichokes, smashed pea ‘arakas,’ pearl onions, sunchokes, carrots 16 papoutsakia “little shoes” eggplant, mushrooms, béchamel, mizithra
    [Show full text]
  • Wedding Menus 2
    CREATE YOUR OWN WEDDING MENUS 2 WEDDING MENU Α΄ €63,00 per person (Prices include VAT) Welcome Drink Mini Bruschetta with Katiki Domokou Cheese, Cherry Tomato & Olive Oil FIRST DISH MAIN DISH Raviolli Stuffed with Spinach & Parmesan Pork Tenderloin Stuffed with Mastello Cheese from Chios in Grilled Tomato & Basil Sauce with Green Peppercorn Sauce & Brady or Potato Mouselline with Truffle & Grilled Asparagus Mille-Feuille with Goat Cheese & Parma Ham, or Avocado Tartar & Rocket Oil Salmon Filet in Saffron Sauce with Red Chili & Ginger Sauté Spinach & Vegetable Tagliatelle SALAD Colorful Salad in Puff Nest with Grilled Manouri Cheese, DESSERT Sundried Tomato & Grape Vinaigrette Wedding Cake of your own Choice of Flavor & Decoration or Green Salad with Shrimps, Orange Filets, Aromatic Filter Coffee Pine Seeds & Dressing with Lime & Dill 3 WEDDING MENU B΄ €70,00 per person (Prices include VAT) Welcome Drink Mini Bruschetta with Katiki Domokou Cheese, Cherry Tomato & Olive Oil COLD APPETIZER MAIN DISH Rolls with Smoked Salmon & Philadelphia Cream Cheese Grilled Veal Entrecote with Aromatic Mustard Butter in Chinese Cabbage Leaves Mashed Potatoes with Chives, Served with Horseradish Sauce Grilled Asparagus & Cherry Tomatoes or or Beef Carpaccio with Mustard Oil, Sauté Bass Filet in Vegetables Crust Poached Pear in Porto Wine, with Lemon & Capers Sauce Basil Jelly & Salad with Rocket Small Potatoes from Santorini with Fresh Herbs HOT APPETIZER DESSERT Homemade Cannelloni with Chicken & Porcini Mushrooms, Wedding Cake of your own Choice of Flavor
    [Show full text]
  • Brunch Menu Every Sunday at the Poseidonion Grand Hotel Is a Special Day Shared Sitting Around the Table with Loved Ones
    Brunch Menu Every Sunday at the Poseidonion Grand Hotel is a special day shared sitting around the table with loved ones. Brunch, the popular international custom that combines breakfast with lunch, takes on a Greek character and is transformed at our own Sunday table. Diners can enjoy a relaxed and pleasant mood in a friendly environment overlooking the Argosaronic, with fresh raw ingredients, creative flavours and a table big enough to seat all of Poseidonion’s friends. We recommend the Greek version of the brunch menu, with suggestions that embody the taste of our own Sundays, as well as special touches on popular choices that make them totally unique. Fresh eggs, vegetables, herbs from our bostani and authentic ingredients from all over Greece play a leading role in the dishes, from the appetizers and salads to the omelettes and pasta, while the Sunday celebration continues with main dishes and desserts that perfectly complement the most special day of the week. Bread (per person) - 2,5 - Eggs Eggs scrambled tomato sauce, cherry tomatoes, feta cheese, prosciutto - 9 - smoked salmon, avocado, katiki Domokou cheese, baby spinach - 11 - fresh truffle, mushroom ragout, graviera cheese - 13 - Oven omelette fried potatoes, village sausage, graviera cheese - 11 - Eggs Benedict smoked salmon - 14 - prosciutto - 12 - Croque moussakas mince, aubergine, zucchini, potato, graviera cheese - 14 - + fried egg - 15 - Croque wild greens pie seasonal greens, herbs, anthotyro cheese - 12 - + fried egg - 13 - Salads Lettuce salad crab, graviera cheese,
    [Show full text]
  • Recent Advances in Dairy Goat Products
    Open Access Asian-Australas J Anim Sci Vol. 32, No. 8:1306-1320 August 2019 https://doi.org/10.5713/ajas.19.0487 pISSN 1011-2367 eISSN 1976-5517 — Special Issue — Recent advances in dairy goat products Lucia Sepe1,* and Anastasio Argüello2 * Corresponding Author: Lucia Sepe Abstract: Goat population world-wide is increasing, and the dairy goat sector is developing Tel: +39-0976-72915, E-mail: [email protected] accordingly. Although the new technology applied to the goat industry is being introduced 1 CREA Research Centre for Animal Production and slowly because the weight of traditional subsector in the dairy sector, considerable advances Aquaculture, Bella Muro 85051, Italy have been made in the last decade. Present review focuses on the emerging topics in the dairy 2 Animal Production and Biotechnology Group, Institute of Animal Health and Food Safety, goat sector. Research and development of traditional and new dairy goat products are re- Universidad de Las Palmas de Gran Canaria, Arucas, viewed, including the new research in the use of goat milk in infant formula. The research Las Palmas 35413, Spain in alternatives to brine, production of skimmed goat cheeses and the use of different mo- ORCID dified atmosphere packaging are also addressed. Special attention is given to antibiotic Lucia Sepe residues and their determination in goat milk. Functional foods for human benefits are https://orcid.org/0000-0003-4626-897X a trending topic. Health properties recently discovered in dairy goat products are included Anastasio Argüello https://orcid.org/0000-0002-4426-0678 in the paper, with special attention to the antioxidant activity.
    [Show full text]