AT HOME SPAGHETTI 5 Marinara Braised Meatballs, Seasoned Ricotta

CALABRIAN FRIED CHICKEN 16.5 TAGLIATELLE 12 chili aioli, slaw, pickled banana peppers, thin, long pasta ribbons 8” sesame hoagie roll (8 oz) PAPPARDELLE 12 SALUMI (ITALIAN COMBO) 17 wide, long pasta ribbons mortadella, capicola, toscano, aioli, provolone, red onion, iceburg, red wine vin, pepper relish, EGG GLUTEN FREE PAPPARDELLE 12 12” sesame hoagie roll (may contain trace amounts of wheat) MEATBALL 16.5 AT HOME SPAGHETTI 5 marinara braised meatballs, seasoned ricotta, basil, provolone, 12” sesame hoagie roll f+w PASTA SALAD 7 fusilli, sungolds, pine nut-sun dried tomato 6pm) until (available RIGATONI 5 pesto EGGPLANT PARM 16.5 fried eggplant, marinara, burrata, kale-pepita PORCINI STROZZAPRETI 6 MARINATED STONEFRUIT 9.5 pesto, garlic butter, 12” sesame hoagie roll PASTA KITS (serves 1-2) burrata, agrumato, pistachio SUMMER SUMMER CALABRIAN CHILI FUSILLI 6 B.L.T. CAPRESE 17 ANTIPASTI TAGLIATELLE ALLA BOLOGNESE 28 ROASTED CORN SALAD 9.5 bacon, lettuce, heirloom tomato, basil, EXTRUDED(8 oz) bologna style beef ragu, tomato, parmigiano chili, ricotta salata, parmigiano aioli, scallion fresh mozzarella, sundried tomato-pine nut SANDWICH pesto aioli, 12” sesame hoagie roll AGNOLOTTI DAL PLIN 24 AGNOLOTTI DAL PLIN 28 roasted pork and pancetta filling seasoned pork filling, parsley, pork stock reduction, with sauteed onions, nutmeg & parmigiano parmigiano CAESAR 14 little gem lettuce, garlic croutons, soft boiled SNACKS PANSOTTI 22 egg, anchovies, parmigiano RIGATONI ALL’AMATRICIANA 25 swiss chard, kale & ricotta filled triangle ravioli guanciale, tomato, black pepper, pecorino /LASAGNA kettle chips 2.5 SALAD WEST COAST CHOP 16 little gems & kale, roasted garnet yam, EGGPLANT & BURRATA TORTELLI 28 EGGPLANT & BURRATA TORTELLI 24 sungold emulsion, caponata, jimmy nardello dough side of pickles 1 avocado, lentils, quinoa, soft boiled egg, golden sesame, pistachio, pickled corbaci & basil marinated olives 7 ginger green goddess (8.5 oz) LASAGNA BOLOGNESE (frozen) 24 + ADD GARLIC BREAD KIT 4 traditional (beef) or vegetarian (mushroom) EAST COAST CHOP 16 radicchio, romaine, olives, pickled onion, provolone, pepperoncini, salumi, chickpeas, red wine vinaigrette FILLED CHEESE PLATE & MARMALADE 17 NOODLE DOUGH 15 burrata, montasio, gorgonzola ADD ON egg yolk enriched dough for fresh noodles (1 lb) SALUMI PLATE 18 hot pepper hoagie relish +1.5 RAGU BOLOGNESE (pint) 14 RAVIOLI DOUGH 12 capicola, chorizo, mortadella, prosciutto avocado / bacon +2.5 PANCETTA & SAUSAGE SUGO (pint) 14 whole egg dough for fresh filled shapes CHEESE/ roasted chicken / prosciutto +3 BURRATA & SICILIAN OLIVE OIL 9 MEATBALLS (quart) 22 DOUGH MARINARA (pint) 8 PROSCIUTTO SAN DANIELLE (4 oz.) 10 KALE-PEPITA PESTO (1/2 pint) 9 PROSCIUTTO & BURRATA 12 PASTA SAUCES SALUMI/CONSERVA THE PASTA PANTRY AATXE MUSSELS ESCABECHE 9 DOLCI CHOCOLATE BUDINO, OLIVE OIL, SALT 10 STOCK YOUR LARDER WITH THE INGREDIENTS WE STOCK IN OUR CHOCOLATE CHIP COOKIE 3.5 KITCHENS. CHEESE, FLOURS, hours of operation: WED. - SUN. [noon - 6pm] STOCKS, DRY GOODS, ETC. hours of operation: WED. - SUN. [noon - 6pm] IG: @flourandwaterpastashop IG: @flourandwaterpastashop WEB: www.flourandwaterpastashop.com WEB: www.flourandwaterpastashop.com .

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The Cheeses Dolomites
THE CHEESES UNIONE EUROPEA REGIONE DEL VENETO OF THE BELLUNO DOLOMITES Project co-financed by the European Union, through the European Regional Development fund. Community Initiative INTERREG III A Italy-Austria. Project “The Belluno Cheese Route – Sights and Tastes to Delight the Visitor.” Code VEN 222065. HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED BELLUNO DOLOMITES OF THE CHEESES THE FREE COPY THE CHEESES OF THE BELLUNO DOLOMITES HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED his booklet has been published as part of the regionally-managed project “THE BELLUNO CHEESE ROUTE: SIGHTS AND TASTES TO TDELIGHT THE VISITOR”, carried out by the Province of Belluno and the Chamber of Commerce of Belluno (with the collaboration of the Veneto Region Milk Producers’ Association) and financed under the EU project Interreg IIIA Italy-Austria. As is the case for all cross-border projects, the activities have been agreed upon and developed in partnership with the Austrian associations “Tourismusverband Lienzer Dolomiten” (Lienz- Osttirol region), “Tourismusverband Hochpustertal” (Sillian) and “Verein zur Förderung des Stadtmarktes Lienz”, and with the Bolzano partner “Centro Culturale Grand Hotel Dobbiaco”. The project is an excellent opportunity to promote typical mountain produce, in particular cheeses, in order to create a close link with the promotion of the local area, culture and tourism. There is a clear connection between, one the one hand, the tourist, hotel and catering trades and on the other, the safeguarding and promotion of typical quality produce which, in particular in mountain areas, is one of the main channels of communication with the visitor, insofar as it is representative of the identity of the people who live and work in the mountains.
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Item Description MUSHROOMS CHANTERELLE FRESH (6LB
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Italian, French, Mexican Style Cheeses
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Private Dining & Special Events
Private Dining & Special Events Bottega means “workshop,” a place where we can showcase signature bold Italian flavors with a refined twist. Bottega’s menu highlights the bounty of artisanal and house made ingredients, as well as local produce. Bottega is part of the historic Vintage Estates, located in one of the oldest wineries in the Napa Valley, and is open for lunch, dinner and after dinner. Cooking and living in the Napa Valley for over 20 years, I have had the pleasure of creating special menus and moments for my friends. I am honored to have the opportunity to create a special event for you. Bottega has group/private dining for groups of 10 to 180. We look forward to seeing you and throwing your party and special event! A toast to you and the memories made around the table. Salute, Michael Chiarello Terms and Conditions For Group Events at Bottega Restaurant MENU SELECTION AND GUEST COUNT: To ensure the success of your event, menu decisions, beverage selections and any special dietary accommodations for guests must be confirmed at least 14 days prior to the event. All food and beverages must be purchased from Bottega with the exception of desserts which can be brought in and serviced by Bottega for an additional cost. A final guaranteed guest count must be finalized 72 hours prior to the event for groups smaller than 30 guests and the final count for groups over 30 guests is due 10 days prior. This is the minimum number for which you will be billed. In the event that no final guest count is given, the original guarantee will be charged.
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Prix Fixe Alla Carta Secondi
PRIX FIXE From September 23rd enjoy Executive Chef James Walt’s seasonal four-course dinner menu. Available Wednesday through Friday for $39 CICCHETTI ANTIPASTI SECONDI DOLCI - choose one - - choose one - - choose one - - choose one - chickpea hummus minestrone rigatoni bolognese tiramisu autumn vegetable crudita autumn vegetables, fregola pasta brant lake wagyu beef ragu + parsley whipped mascarpone crisp ceci + smoked paprika tomato soup + pecorino romano espresso lady fingers + espresso lois lake steelhead castelvetrano olives bc mushroom risotto brown butter squash puree, walnut vinaigrette warm apple tarte warm olives, citrus, chilies + herbs arborio rice with white wine roasted squash + end of season swiss chard local apples parmigiano reggiano + truffle essence sour cream gelato pear crostini prosciutto wrapped pork tenderloin okanagan pear, lillooet honey pemberton root vegetable salad gigante beans + 'nduja soffrito house made gelato creamy gorgonzola warm crispy potato, pickled crosnes rootdown cabbage, crisp parsley root fresh made in-house daily goodfield farm sunchokes utilizing local produce four-course baby kale, smoked montasio 6oz beef tenderloin steak wine pairing available roasted cauliflower, king oyster mushrooms $37 salumi misto red wine jus + cipollini onion selection of italian cured meats $20 supplement house breads + garnishes @ilcaminettowhis $8 supplement ALLA CARTA ANTIPASTI PRIMI polpettine 13 minestrone 15.5 spaghetti al pomodoro 23.5 ubriaco rosso piave crisp wagyu beef meatballs autumn vegetables, fregola
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FORMAGGI Alimenta Il Tuo Mondo LATTERIA
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Consultancy and Market Research Food and Dairy 1
Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.
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Cheese-Tek ®
Dairy Cultures Product List Starter cultures for direct vat inoculation (DVI ® ) Cheese-Tek ® Dry starters cultures ideals for the various technologies for cheese production . Each culture is accompanied by a fagospecific rotation to ensure continuity of production without lie in bacteriophage infections. Lactoferm “MS” Series Mesophilic Cultures Cultures Composition Application MSO Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : Lactococcus lactis subsp. cremoris Cottage cheese, Quark, Manchego, Edam . Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : MSE Lactococcus lactis subsp. cremoris Butter, Gouda, Cheddar . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Semi-hard cheese varieties: Gouda, Edam MSE-910 Lactococcus lactis subsp. cremoris Fresh cheese: Cream cheese Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Fresh cheese and semi-hard cheese varieties : MSO-11 Lactococcus lactis subsp. cremoris Acid cream , Cream cheese . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactoferm “MF” Series Mesophilic-Thermophilic Cultures Cultures Composition Application Lactococcus lactis subsp. lactis Fresh cheese and soft cheese varieties : MFC Lactococcus lactis subsp. cremoris Feta UF, Traditional Feta, Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp.
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Livestock Farming Systems in the Eastern Italian Alps: Ecosystem Services and Product Quality
Livestock farming systems in the eastern Italian Alps: Ecosystem services and product quality Ramanzin M., Salvador S., Sturaro E., Bovolenta S. in Baumont R. (ed.), Carrère P. (ed.), Jouven M. (ed.), Lombardi G. (ed.), López-Francos A. (ed.), Martin B. (ed.), Peeters A. (ed.), Porqueddu C. (ed.). Forage resources and ecosystem services provided by Mountain and Mediterranean grasslands and rangelands Zaragoza : CIHEAM / INRA / FAO / VetAgro Sup Clermont-Ferrand / Montpellier SupAgro Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 109 2014 pages 811-815 Article available on line / Article disponible en ligne à l’adresse : -------------------------------------------------------------------------------------------------------------------------------- ------------------------------------------ http://om.ciheam.org/article.php?IDPDF=00007848 -------------------------------------------------------------------------------------------------------------------------------- ------------------------------------------ To cite this article / Pour citer cet article -------------------------------------------------------------------------------------------------------------------------------- ------------------------------------------ Ramanzin M., Salvador S., Sturaro E., Bovolenta S. Livestock farming systems in the eastern Italian Alps: Ecosystem services and product quality. In : Baumont R. (ed.), Carrère P. (ed.), Jouven M. (ed.), Lombardi G. (ed.), López-Francos A. (ed.), Martin B. (ed.), Peeters A. (ed.), Porqueddu C. (ed.). Forage
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1 Summary Introduction
SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA.....................................................................................................................................................
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Menù ---STARTERS
---- Menù ---- STARTERS - Bruschetta with tomato or Bruschetta Caprese Bruschetta: Tomatoes and mozzarella or tomatoes and basil - Artichokes Roman Artichokes Roman style - Feuille of Eggplant Parmesan on pasta basket phyllo Eggplants Parmesan in phyllo dough - Caprese with buffalo with basil Tomato mozzarella cheese and basil - Medallions grilled polenta with vegetables and Montasio fondue Grilled polenta (corn flour) with vegetables and cheese Montasio - Mojto prawns with wild rocket Mojto cocktail with shrimps and rocket - Burrata Cheese with pumpkin flower and dill crouton Burrata Pugliese whith pumpkin flower and crouton al'aneto - Platter of salami or cheese selection with honey Typical selection of cold cut or selection of cheeses and honey - Sautéed mussels with croutons Mussels soup with garlic bread - Cube seared tuna with quail egg and sprouts Cube of seared tuna with quail egg - Fish mosaic with mixed season Mosaic of fishes with seasonal salad mix PASTA CHEF - Half sleeves with PDO Gorgonzola, Walnuts and Rughetta Pasta with Gorgonzola cheese, walnuts and rocket - Tagliolini "Black" with chickpeas, baby squid, mullet and pecorino Black Noodls with squid, pressed and dried tuna roe and Pecorino cheese - Pumpkin risotto with breast of duck with Rosemary Pumpkin risotto with duck breast and rosemary - Gragnano to Truffle Carbonara Large tubes of Gragnano pasta with carbonara (egg, bacon) and Truffle sauce - Tagliolini with truffles Tuscan Noodls and Tuscany Truffle - Sea bass ravioli with sauce with seafood Sea bass ravioli
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Free Amino Acids and Water-Soluble Nitrogen As Ripening Indices in Montasio Cheese*
Lait (1997) 77, 359-369 359 © ElsevierlINRA Original article Free amino acids and water-soluble nitrogen as ripening indices in Montasio cheese* N Innocente Dipartimento di Scienze degli Alimenti, Università di Udine, 33100 Udine, Italy Summary - Traditionally, in semi-hard and hard cheeses the development of proteolysis is fol- lowed by the increase of water-soluble nitrogen (SN) as a percentage of total nitrogen (TN), but the characterisation of proteolysis for each particular cheese must con sider ail the processes that lead to the formation of peptides, free amino acids and products of their catabolism. In Montasio cheese, a considerable variability in the SN values and the amino acid profiles of cheeses at the same stage of ripening was recorded. This variability was probably due to the different traditional technologies adopted. Therefore, no chemometric model could be set up to evaluate the typical nature of Monta- sio cheese. On the other han d, a relationship between the total free amino acid content and the SNrrN ratio was demonstrated and it was found that certain amino acids cou Id be used as an index for deter- mining the level of proteolysis reached by the Montasio chee se. proteolysis / free amino acid / total nitrogen / water-soluble nitrogen / Montasio cheese Résumé - Les acides aminés libres et l'azote soluble dans l'eau pour la caractérisation du fromage Montasio. Traditionnellement, dans les fromages à pâte dure et semi-dure, le développe- ment de la protéolyse est suivie d'une augmentation du rapport en pour cent entre l'azote soluble dans l'eau et l'azote total.
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