DOCSLIB.ORG

Zuppa & Insalata Panini Antipasta PASTA EXPRESS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Zuppa & Insalata Panini Antipasta PASTA EXPRESS 98620_r3_DiCiccos_LUNCH_Menu.pdf 2 11/4/16 1:20 PM antipasta Garlic Bread or Pesto Bread . $6.95 Sautèed Mushrooms . $8.95 With mozzarella cheese. Sautèed in butter, garlic and wine. Bruschetta. $7.95 Pizza Melanzane . $10.95 Toasted house bread with tomato, olive oil, garlic and basil. Pesto sauce, garlic, eggplant, Roma Tomatoes, Pizza Margherta . $10.95 mozzarella and parmigiana cheese. Olive oil, garlic, tomatoes, mozzarella cheese, dry bleu Calamari Fritti . $8.95 cheese and basil. Served with marinara sauce. Mozzarella Caprese. $9.95 Mozzarella Cheese Sticks. $7.95 Fresh mozzarella, Roma tomatoes, olive oil and basil. Served with marinara sauce. zuppa & Insalata panini Served with homemade bread and butter. Sandwiches served with steak fries or pasta & soup or salad. Minestrone Zuppa Del Giorno Choice of: Small....$2.95 Small....$3.95 Meatball, Sausage, Ham or Dry Salami $9.95 Large....$4.95 Large....$5.95 Above sandwiches include mozzarella cheese. Onions or House Salad with Tomatoes . $4.95 Bell Peppers add $1.00 Grilled Chicken Salad . $9.95 Antipasto Salad . $9.95 Top Sirloin (8 oz) $13.50 Shrimp Scampi Salad . $11.95 Cooked to your preference with onions, mozzarella Chicken Casesar Salad . $10.95 cheese and served on a French roll. Steak Caesar Salad. $11.95 Pesto Chicken Breast $11.95 Broiled and served on a French roll with lettuce, tomato and mozzarella cheese. PASTA EXPRESS Menu items served with your choice of soup or salad and bread. Combo $9.99 Spaghetti $9.99 Ravioli (Meat or Cheese) $9.99 Lasagna $9.99 Tortellini (Meat or Cheese) $9.99 Gnocchi $9.99 Rigatoni $9.99 Vermicelli (Angel Hair) $8.99 Penne $9.99 Original Combo (Ravioli - Lasagna - Spaghetti with Red Sauce) $9.99 Mezzo & Mezzo $9.99 (Choice of any two pastas) Any Pasta Alforno $2.00 (Topped with Mozzarella and Baked) Sausage or 2 Meatballs $2.50 98620_r3_DiCiccos_LUNCH_Menu.pdf 3 11/4/16 1:20 PM classico favorita Served with Soup or Salad and Homemade Bread and Butter. Tortellini Alfredo . $11.95 Chicken Calzoni. $10.95 Small donut shaped pasta lled with meat in a white cream and Pizza dough lled with chicken, broccoli, mushrooms and parmesan cheese sauce. mozzarella cheese then baked in the oven. Manicotti. $10.95 Cheese Tortellini Ala Pesto . $11.95 Ricotta cheese wrapped in Italian pasta covered with a red sauce Tortellini in a Pesto cream sauce. and topped with mozzarella cheese. Add 2 meatballs or 1 sausage. $2.00 Fettucini Alfredo . $10.95 A delicious cream dish, the way it is served in Rome. Rigatoni Con Funghi . $10.50 With broccoli $1.00 With chicken $2.00 With Shrimp $5.00 A beautiful rich mushroom and Marinara sauce. Fettucini Firenze . $11.95 O’sole Mio. $11.95 Chicken with vegetables in a light garlic olive oil sauce over a Chicken and mushroom sautèed in garlic and olive oil with a bed of Fettucini. touch of red sauce and served over a ved of pasta. Eggplant Parmigiana . $10.95 Linguini Vongole. $11.95 Stued with mushrooms and meat then baked with a topping of Your choice of white or red clam sauce over linguini. mozzarella cheese. Roma Spaghetti . $10.50 Meatballs or Sausage and Peppers Alfrono . $10.95 A simple combination of Roma tomatoes, basil, garlic and olive Meatballs or sausage paired with bell peppers covered with sauce, oil gives this dish a smooth quality. topped with mozzarella cheese, baked to perfection. Served with Add anchovies . $2.00 a side of pasta. Add shrimp. $5.00 Pollo Marsala . $13.95 Pasta Primavera . $10.95 Sauteed with sweet Marsala wine and topped with mushrooms Penne in white cream and parmesan cheese sauce with fresh veggies. and served with pasta. Add chicken . $2.00 Add shrimp . $4.00 Pasta Pollo Al Luciano . $11.95 Cappellini Scampi Pomodoro . $13.95 Chicken sauteed in pesto cream sauce with linguini pasta. Angel hair pasta, prawns, capers and Roma tomatoes lightly sautèed Served with soup or salad. in garlic and olive oil with a touch of Marinara sauce. Pollo Parmigiana . $13.95 Scarface . $13.95 Breaded breast of chicken covered with a red sauce and baked Sautèed chicken and mushrooms in a white sauce over penne pasta. with a topping of mozzarella cheese and served with pasta. Canneloni . $11.95 Fettucini Di Pappa Tonino . $11.95 Special meat lling wrapped in Italian pasta covered with a red Pasta with sausage, mushrooms, onions sauteed with garlic, chili sauce and topped with mozzarella sauce. pods in a hearty red sauce. Add 2 meatballs or 1 sausage. $2.00 Giovanni Chicken Platter . $13.95 Original Calzoni. $9.95 Fettucini alfredo and lasagna served with grilled chicken breast. Pizza dough lled with meat, cheese, onions, mushrooms and bell peppers. Top Sirloin . $13.95 Grilled to your preference and served with pasta and vegetable. Calzoni Varieties . $9.95 Hawaiian, Veggies or Meat and Cheese. dolci Cheesecake . $3.95 Spumoni Ice Cream . $3.95 With chocolate or raspberry sauce. Franco’s Tiramisu . $5.95 Limoncello Mascarpone Cake . $5.95 Canoli. $5.95 Chocolate dipped. vino bevede birrabirra Burgundy, Chablis, Blush Coffe or Tea Hot or Iced . $2.25 Draft (16oz) . $5.95 Glass (House). $5.95 Soft Drinks with rells . $2.75 Domestic . $3.95 Litre ½ . $11.95 San Pellegrino sm $3.00 lg $5.00 Imported. $4.95 Full Litre. $14.95 Italian Soda. $3.50 Wine list available Italian Cream Soda. $4.50 We reserve the right to refuse service to anyone. Milk. $2.95 Split Charge $1.00 Meatless Entrees 98620_r3_DiCiccos_LUNCH_Menu.pdf 4 11/4/16 1:20 PM gourmet pizzas Small - 10” Medium - 12” Large - 14” Giant - 16” Chicken Pizza $13.95 $16.95 $19.95 $22.95 Chicken, Fresh Tomatoes, Mushrooms, Fresh Garlic, Black Olives, Mozzarella Cheese and Pesto Sauce. Pizza Roma $11.95 $14.95 $17.95 $20.95 Garlic, Roma Tomatoes, Fresh Basil and Mozzarella Cheese and Red Sauce. Pizza Margherita $12.95 $15.95 $18.95 $21.95 Olive Oil, Garlic, Tomatoes, Mozzarella Cheese, Dry Bleu Cheese and Basil. Pizza Melanzane $12.95 $15.95 $18.95 $21.95 Pesto Sauce, Garlic, Tomatoes, Eggplant, Mozzarella Cheese and Parmigiano Cheese. pizza Our house suggests a tossed green salad with your pizza for only $2.95 All pizzas prepared with sauce and mozzarella cheese. 1. Sausage 6. Mushrooms 11. Italian Dry Salami 16. Articoke Hearts 2. Pepperoni 7. Bell Peppers 12. Jalapeños 17. Pineapple 3. Salami (cotto) 8. Olives 13. Canadian Style Bacon 4. Meatloaf 9. Fresh Tomato 14. Mozzarella Cheese 5. Onions 10. Garlic 15. Anchovies Small - 10” Medium - 12” Large - 14” Giant - 16” DiCicco’s Special (Items 1-8) $12.95 $15.95 $18.95 $22.95 Vegetarian Special (Items 5-10) $11.95 $14.95 $17.95 $20.95 Hawaiian (Pineapple & Canadian Style Bacon) $10.95 $13.95 $16.95 $19.95 Seafood Pizza (Clam and Shrimp) $13.95 $15.95 $19.95 $22.95 Papa DiCicco’s (Choice of 3 Items) $11.95 $13.95 $16.95 20.95 Mama DiCicco’s (Choice of 2 Items) $10.95 $12.95 $15.95 $18.95 Single Item Pizza $9.95 $11.95 $13.95 $16.95 Mozzarella Cheese Pizza $8.95 $11.95 $12.95 $14.95 Extra Cheese, Toppings or Thick Crust $1.00 $1.50 $2.00 $3.00 pasta party trays All Party Trays Serve 8-10 People Ideal for holiday home or oce parties. Call 436-1650 for more details. Lasagna . $49.95 Rigatoni. $39.95 Ravioli (Beef or Cheese) . $49.95 Salad with Salami & Cheese . $15.95 Scarface . $59.95 Meatballs (doz.). $15.95 Tortellini (Beef or Cheese) Red Sauce . $49.95 Sausages (doz.) . $24.95 Tortellini Alfredo . $59.95 Spaghetti . $39.95 All pasta trays include one loaf of bread..
Load more

Recommended publications
  • Weekly Menu Plan Dependingwelcome! on Where You Live, Spring Break May Just Be Ending, Just WEEK of APRIL 1 Beginning, Or Still out in the Distance
    Weekly Menu Plan DependingWelcome! on where you live, spring break may just be ending, just WEEK OF APRIL 1 beginning, or still out in the distance. But either way, you probably need an easy week (we all know vacation isn't that relaxing!). DINNER MENU This week's menu embraces choose-your-own-adventure- MONDAY convenience. We've given you recipes to make just about everything Shrimp Rolls from scratch, but we're also giving you the permission (not that you need it. It's your life!) to use some shortcuts. TUESDAY Even if you keep it simple, you can do a few things to get ahead of your meal prep: Cavatelli with Mushrooms and Ramps 1. Clean and cook the shrimp for Monday's shrimp rolls. 2. Make your cavatelli and store it tightly wrapped in the fridge. WEDNESDAY 3. Prepare the roast chicken and peanut-hoisin sauce. Lettuce Wraps 4. Make stuffed grape leaves for Thursday's salad. with Roasted Chicken and Hoisin-Peanut Sauce 5. Make the tomato soup all the way through! THURSDAY Lemon-Infused Greek Salad with Stuffed Grape Leaves FRIDAY Cream of Tomato Soup with Grilled Ham and Cheese Sandwiches DINNER SHOPPING LIST PROTEINS PRODUCE DAIRY AND EGGS 1 lb jumbo (21/25) shrimp 3 medium yellow onions 1 1/2 sticks unsalted butter 1 (3 to 3 1/2 lb) 1 small red onion 1 cup shaved roasting chicken 1 head garlic Parmigiano-Reggiano 5 thin slices ham 1 stalk celery 2 1/4 cups crumbled feta 1 yellow bell pepper 10 slices Gruyère 1 lb mushrooms 1 cup heavy cream PANTRY 1 1/2 cups shredded carrots 3 tbsp mayonnaise 2 English cucumber 1
    [Show full text]
  • EN Microwave Pasta Maker
    Microwave Pasta Maker EN Thank you for choosing Tupperware Microwave Pasta Maker, which allows you to cook 7. Turn the cover 180° to keep the pasta hot before serving. spices to the pasta or reheating tomato or curry based foods. Staining will not affect spaghetti and most types of other pasta to perfection. Moreover, it is fast and easy to the performance of the product and it is not covered by the Tupperware guarantee. cook the pasta. You can save time and energy by measuring, cooking, serving and storing For your satisfaction and safety, there are a few precautions: • In case you have some pasta left, let it cool without the cover, then cover and place in pasta in the same container. • Always make sure to wash your new product before first use. the fridge. If you want to reheat the pasta later (pasta only, no addition of any sauce, Cooking and measuring instructions are engraved in the inside of the cover and on each • Always refer to the instruction booklet of your microwave manufacturer for appropriate spice or other ingredients), add a little bit of water and reheat with the cover in ‘open’ side of the base. product usage. If you have a turntable plate, make sure the Pasta Maker fits on it position at max 600W (position the cover with the Tupperware logo on the side of the AND the turntable plate turns. draining holes of the base). • The Tupperware Microwave Pasta Maker is safe for food temperatures 0°C to • Always rinse the container in cold water immediately after use to help prevent strong 120°C.
    [Show full text]
  • Dinner Menu NITTIS
    Dinner Menu NITTIS APPETIZER PIZZA MAIN BRAISED MEATBALLS $12 MARGHERITA $20 CHICKEN PARMIGIANA $24 Pomodoro & Parmesan Fresh mozzarella, tomato, basil & olive oil Organic cutlet breaded with homemade FRIED CALAMARI POMODORO $14 CACIO E PEPE $23 breadcrumbs, infused with anise seeds & Aged Pecorino & black pepper oregano topped with melted mozzarella baked ARANCINI $12 in our pomodoro sauce, served over penne Cacio e pepe & pomodoro CARCIOFI PROSCIUTTO $24 Roman style artichokes & Asiago CHICKEN MAMA MIA $25 BRUSSEL SPROUTS $12 cheese topped with prosciutto Breaded cutlet, breaded eggplant, topped with Cranberry, honey & walnuts melted mozzarella in a vodka sauce over penne BROCCOLI RABE $12 CALABRESE $16 Spicy salami CHICKEN FRANCESINA $18 Aglio olio, garlic & chili Chicken breast, egg battered & MUSSELS $14 VODKA $16 lemon white wine sage sauce Sautéed zucchini & tomato with prosecco sauce Homemade vodka sauce w/ fresh mozzarella STEAK & FRITES $28 MOZZARELLA STICKS $10 CAMPAGNOLA $18 Cooked to your liking, truffle oil & Pecorino frites Mozzarella, homemade Margherita, crumbled sausage, roasted peppers & onion CHICKEN ROLLATINI $24 breadcrumbs & pomodoro Wrapped with prosciutto, artichokes, EGGPLANT ROLLATINI $12 TONNATA $22 roasted peppers & mozzarella Breaded or grilled eggplant, stuffed Margherita, shredded tuna, served with potatoes au gratin seasoned ricotta cheese, topped with melted corn & mescaline salad VEAL SALTIMBOCCA $24 mozzarella in a light marinara sauce CALIFORNIA $20 Veal cutlet topped with sage Clams, garlic, olive
    [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]
  • Certain Pasta from Italy and Turkey
    Certain Pasta From Italy and Turkey Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Second Review) Publication 3947 September 2007 Washington, DC 20436 U.S. International Trade Commission COMMISSIONERS Daniel R. Pearson, Chairman Shara L. Aranoff, Vice Chairman Deanna Tanner Okun Charlotte R. Lane Irving A. Williamson Dean A. Pinkert Robert A. Rogowsky Director of Operations Staff assigned Michael Szustakowski, Investigator Christopher Cassise, Investigator Mark Simone, Industry Analyst Steven Trost, Economist David Boyland, Accountant Patrick Gallagher, Attorney Lita David-Harris, Statistician Diane Mazur, Supervisor Investigator Address all communications to Secretary to the Commission United States International Trade Commission Washington, DC 20436 U.S. International Trade Commission Washington, DC 20436 www.usitc.gov Certain Pasta From Italy and Turkey Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Second Review) Publication 3947 September 2007 CONTENTS Page Determinations ................................................................. 1 Views of the Commission ......................................................... 3 Part I: Introduction and overview ................................................. I-1 Background .................................................................. I-1 Statutory criteria and organization of the report...................................... I-1 Summary data................................................................ I-3 The original investigations and first five-year reviews................................
    [Show full text]
  • Handbook of Pasta Processing
    PM Formalization of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF PASTA PROCESSING ` TABLE OF CONTENTS 1. Introduction Page No. 1.1About Pasta 3-4 1.2 Classification of Pasta 4-5 1.3. Major component of Pasta 5 1.4. Importance 6 1.5 Market Potential 6-7 1.6 Factors Affecting Market Potential 7-8 2. Processing of Pasta 2.1 Origin 9-12 2.2. Pasta Processing 12-14 2.3. Pasta Shelf Life 14-17 2.4 Raw Material Required 17-21 3. Packaging of Pasta 3.1 Characteristics of Pasta 22-25 3.2 Packaging Material used for Pasta 25-28 3.3 Methods For Packaging of Pasta 28 4. Project component 4.1. Land 29 4.2.Civil work 29 4.3. Power requirement 29 4.4. Manpower requirement 29 5. Food Safety Regulations & Standards 5.1 Food Standards 30-32 5.3 Food Safety 32-33 5.4. Labeling Standards 33-34 2 ` CHAPTER 1 INTRODUCTION 1.1 About Pasta Pasta is a universally enjoyed food, and almost every country serves a type of noodle. In China, it is mein; Japan, udon; Poland, pierogi; Germany, spaetzle. The popularity of pasta can be attributed to several factors: it is easily manufactured, it takes up little storage space, it is easy to cook, and it is rich in complex carbohydrates. Ancient Etruscan meals of gruel and porridge were eventually replaced with more appetizing unleavened bread cakes. Food historians believe these cakes may have been the precursor to pasta. Opinions about where the noodle originated vary.
    [Show full text]
  • Lunch Menu NITTIS ITALIAN RESTAURANT APPETIZER PIZZA PASTA
    Lunch Menu NITTIS ITALIAN RESTAURANT APPETIZER PIZZA PASTA BRAISED MEATBALLS $14 MARGHERITA $20 BUCATINI POMODORO $18 Pomodoro & Parmesan Fresh mozzarella, tomato, basil & olive oil Sautéed garlic, fresh grape tomatoes & basil FRIED CALAMARI CACIO E PEPE $23 PACCHERI VODKA CLASSIC Aged Pecorino & black pepper POMODORO $15 VODKA SAUCE $20 ARANCINI $14 CARCIOFI PROSCIUTTO $24 PAPPARDELLE BOLOGNESE $21 Authentic bolognese sauce & truffle oil CACIO E PEPE & POMODORO Roman style artichokes & Asiago cheese topped with prosciutto VERMICELLI VONGOLE $19 BRUSSEL SPROUTS $14 Sautéed manila clams garlic Cranberry, honey & walnuts CALABRESE $16 Spicy salami & white wine sauce MUSSELS $15 VODKA $16 FAGOTTINI AL PORCINI $24 Sautéed zucchini & tomato Sautéed porcini mushrooms, cognac Homemade vodka sauce w/ fresh mozzarella with prosecco sauce cream sauce & black truffle oil EGGPLANT ROLLATINI $14 CAMPAGNOLA $18 Margherita, crumbled sausage, RIGATONI AL BRUCIO $17 Breaded or grilled eggplant, stuffed Sautéed Gaeta olives with spicy tomato sauce seasoned ricotta cheese, topped with melted roasted peppers & onion mozzarella in a light marinara sauce TONNATA $22 RISSOTTO OF THE DAY $18 SOUP OF THE DAY $10 Margherita, shredded tuna, LASAGNA OF THE DAY $19 corn & mescaline salad CAVATELLI & BROCCOLI RABE CALIFORNIA $20 W/ CRUMBLED ITALIAN SWEET Clams, garlic, olive oil & breadcrumb on top SAUSAGE $20 BRUSCHETTA NAPOLITAN $16 Homemade cavatelli w/ broccoli Olives, capers, finely diced onion, rabe in a garlic & olive oil sauce anchovies & Pecorino PASTA CACIO
    [Show full text]
  • From the Posters to Graphic Design
    PASTA ON EXHIBITION Barilla Advertising: from the Posters to Graphic Design 1900 ; 1950 PASTA ON EXHIBITION Edited by Giancarlo Gonizzi Text by Maurìzìa Bonarti Bacchini, Gianni Cavazzini, Giancarlo Gonizzi Translation: Andrew Charles Fringer Graphics: BLL Layout: Fotoincisa Retrrolit Printing: Graphital Parma , Italy, 2000 Cover: LUCIANO BONACIN I, Little chef. 1935 Barilla Calendar. Back Cover: Barilla P asta Basket Seal, 1913 -19 20 © Barilla Historic Archi ves. Viale Barilla, 3 - 43 100 Parma- Italy Te l. + 39 0521 262944 - Fax + 39 0521 263053 email: archiviostorico@barilla .it Barilla Foodservice Via Mantova, 166- 43100 Parma- ltaly Tel. + 39 0521 262 1 Toll free custo mer scrvice Italy: 800 857088 Main numbcr +39 052 1 262413 - Fax +39 0521 262808 ema il: [email protected] TABLE OF CONTENTS 7 Advertising as art 11 A century of italian advertising and culture The name of the pasta 19 The shapes of taste 000 - - M Pasta at the table 32 Party time pasta 3 8 Pasta for everyone The Adventures of Signor Bonaventura 43 Universal pasta Pasta for the healthy appetite 53 Bibliography Maurizia Bonatti Bacchini At the beginning of thc 1900s, in the frivolous and hedonistic climatc of the Belle Epoque, the poster began to impose itself as the expression of an era, but more importantly, as evidencc to thc propagation of a system that was linked to communications, which in itself woulcl become the most basic component of culture for the entire century. lt was in this same climate that the larger ltali an companies ventured toward the language of publicity ancl thc postcr; amongst the first were Branca, Cacao Talmone, Acqua Sangcmini, Bianchi Bicycles, Campari, ancl Magazzini Mele.
    [Show full text]
  • Appetizers INSALATIERA
    SFIZI - Appetizers PAZZO ANTIPASTO CHEF’S SIGNATURE DISHES TUSCAN STYLE FLATBREAD $6 ASSAGGI DI PROSCIUTTI E FORMAGGI $16 FETTUCINE GAMBERI E PESTO* $21 Prosciutto ham and cheese BOCCONCINI DI SALSICCIA $8 Fresh pasta with shrimp and pesto Sausage bites with parmesan cheese, onions and marinara sauce CARPACCIO DI MANZO* $11 FETTUCINE SALSA DI NOCI $18 Thinly sliced beef, extra virgin olive oil, arugula, & grana padano Fresh pasta with walnut cream sauce, pine nuts, & garlic topped with roasted chestnuts ARANCINI $8 Saffron risotto balls filled with caciocavallo cheese, mozzarella, peas & meat sauce BRUSCHETTE MISTE* $9 ZUPPA DI PESCE DELLA COSTIERA AMALFITANA* $26 Mixed bruschettas, smoked salmon, olive spread, PEI mussels, clams, fish, calamari & shrimp stew garlic rubbed crostini MOZZARELLA IN CARROZZA $8 tomato & mozzarella & garlic toast Pan fried buffalo mozzarella with garlic-anchovy sauce or spicy tomato sauce AGNELLO IN CROSTA DI PISTACCHIO* $25 ANTIPASTO $16 Sicilian lamb chops crusted with pistachios served with a Madeira wine reduction COZZE ALLA NAPOLETANA* $11 A tasting selection of veggies, meats and cheeses (varies) Prince Edward Island mussels steamed in white wine, chopped INVOLTINI DI VITELLO $22 tomatoes, & garlic rubbed crostini. House specialty OLIVE MISTE $8 Rolled veal stuffed with prosciutto, fontina cheese, CALAMARI FRITTI O ALLA GRIGLIA* $10 Assorted olives with garlic bread wild mushroom, in a marsala wine sauce Fried calamari with spicy tomato sauce, or grilled with arugula DAL PASTAIO - The Pastamaker ZUCHINI
    [Show full text]
  • Northeast Product Catalog
    PRODUCT CATALOG NORTHEAST chefswarehouse.com BAKING AND PASTRY PIES AND TARTS ..........................11 BEVERAGES, CHEDDAR...................................19 CHARCUTERIE FILLING ........................................4 BAKED/PREPARED BREADS .......11 COFFEE AND TEA CREAM CHEESE .........................19 FATBACK AND LARD ..................26 BREAD CRUMBS .........................11 ETHNIC ........................................19 GLAZE .........................................4 BAR MIXERS ................................15 PANCETTA ...................................26 CRACKERS..................................11 FETA.............................................19 TECHNICAL BAKING ..................4 BITTERS .........................................15 PATE .............................................26 FROZEN/RTB BREAD ...................11 FONTINA .....................................19 DÉCOR ........................................4 COCONUT MILK .........................15 PROSCIUTTO ...............................26 PIZZA SHELLS ...............................11 GOAT CHEESE ............................20 BAKING MIXES ............................4 CORDIAL ....................................15 SALAMI AND CURED MEATS .....26 TORTILLAS/WRAPS......................11 GOUDA.......................................20 SAUCE, PASTE .............................6 JUICE ...........................................15 WAFERS.......................................11 HAVARTI.......................................20 FLAVORING COMPOUNDS .......6
    [Show full text]
  • Whole Grain Pasta
    Whole Grain Pasta UPC Code Company Brand Name Product Label Name Package Size 51933354517 Supervalu America's Choice Whole Wheat Spaghetti 16 76808005844 Barilla Barilla Whole Grain SPAGHETTI 16 76808005851 Barilla Barilla Whole Grain PENNE 16 76808006490 Barilla Barilla Whole Grain THIN SPAGHETTI 16 76808006506 Barilla Barilla Whole Grain LINGUINE 16 76808006513 Barilla Barilla Whole Grain ANGEL HAIR 16 76808006520 Barilla Barilla Whole Grain ELBOWS 16 76808006537 Barilla Barilla Whole Grain ROTINI 16 76808006544 Barilla Barilla Whole Grain MEDIUM SHELLS 16 41303054017 Supervalu Essential Everyday Whole Wheat Macaroni 16 100% Whole Wheat Elbow 41303054017 Pyle & Associates Essential Everyday Macaroni 16 41303054024 Supervalu Essential Everyday Whole Wheat Penne 16 41303054024 Pyle & Associates Essential Everyday 100% Whole Wheat Penne Rigate 16 41303054031 Supervalu Essential Everyday Whole Wheat Rotini 16 41303054031 Pyle & Associates Essential Everyday 100% Whole Wheat Rotini 16 41303054048 Supervalu Essential Everyday Whole Wheat Spaghetti 16 41303054048 Pyle & Associates Essential Everyday 100% Whole Wheat Thin Spaghetti 16 41303054055 Supervalu Essential Everyday Whole Wheat Thin Spaghetti 16 Updated 12/20/2017 41303054055 Pyle & Associates Essential Everyday 100% Whole Wheat Vermicelli 16 36800049772 Daymon Full Circle Organic Whole Wheat Angel Hair 16 36800049802 Daymon Full Circle Organic Whole Wheat Spaghetti 16 Pyle & Associates on behalf of Treehouse 078742152035 Foods Great Value Whole Wheat Elbows 16 Pyle & Associates on
    [Show full text]
  • Encyclopedia of Pasta
    326-40650_ch01_1P.qxp 3/13/09 8:37 PM Page 1 voyage in the pasta universe The Reasons for This Research [oretta zanini de vita] Pasta may be the unchallenged symbol of Italian food, yet no in- depth research has ever been done on its many shapes. Recent cookery texts are stuck mainly on the nobler stuffed pastas, with little attention to their form, and recipes nowadays al- most always call for factory-made pasta. One small exception is Luigi Sada and his 1982 Spaghetti e compagni,1 where he talks about the shapes of homemade pasta in Puglia, his home region. A century earlier, the work of the Sicilian ethnolo- gist Giuseppe Pitré2 repeats the names given in Perez’s 1870 Vocabolario siciliano- italiano.3 These, however, refer in partic u lar to the so- called pastas d’ingegno, or what the Sicilians called d’arbitrio, that is, to the first pastas manufactured with the ancestors of modern industrial machinery. There were others, especially in the 1800s, who tried to impose some order on the world of pasta shapes, but they even- tually threw in the towel. With no written sources— many of the operators were illiterate— and the difficulty of testing sources directly, they abandoned the project. The scholars who have studied food over time have largely relied on early printed texts. I chose a different way. First, I sought oral sources for what remains alive in memory of the pasta- making tradition, and then corresponding evidence in printed texts. It has been a long and exhausting journey.
    [Show full text]