Product List Number 5B - October 1, 2017
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Italian-Style Chicken Noodle Soup
ITALIAN-STYLE CHICKEN NOODLE SOUP INGREDIENTS 2 tablespoons olive oil, plus some for drizzling 2 carrots, peeled and chopped into half-inch dice 2 ribs celery, chopped 2 medium leeks, trimmed and chopped 1 small onion, chopped 1 bulb fennel, trimmed and chopped 2 large cloves garlic, grated or finely chopped Salt and pepper 1 can diced plum tomatoes (15 ounces) 8 cups chicken stock 1-1 1/2 pounds poached chicken breast, diced 1 rind from a Parmigiano Reggiano cheese round 1/3 pound green beans, halved lengthwise then sliced into thirds on bias 1 pound pici (fat spaghetti) or bucatini, broken in half Serves 6-8 PREPARATION Heat the olive oil, two turns of the pan, in a soup pot over medium heat. Add the vegetables and garlic and season with salt and pepper; cover and sweat the vegetables, 10 minutes, stirring occasionally. Add the tomatoes, stock, chicken and cheese rind and bring the soup to a low boil. Add the green beans and simmer for 5 minutes longer, to tender. In another pot, heat water to a boil for the pasta; salt the water and cook the pasta to al dente. Drain and toss with a drizzle of oil. Keep the noodles separate from the soup to avoid overcooking the pasta; add them to the soup to heat through as you serve. © 2015 Ray Marks Co. LLC. All rights reserved. 3-8-PW65 Front 4” x 8” 210GSM GA LESS-THAN-15-MINUTE SPINACH AND GNOCCHI WITH GARLIC CHIPS INGREDIENTS Salt and pepper 2 packages gnocchi (10 ounces each) 4 large cloves garlic, peeled and thinly sliced 1/4 cup extra virgin olive oil (EVOO) 1 pound baby spinach, stems discarded Ground nutmeg 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more to pass around the table Serves 6-8 PREPARATION Bring a large pot of water to a boil, salt it, add the gnocchi and cook until they float to the top, 3 minutes. -
Lunch Menu Monday to Friday 11:30 Am- 4:30 Pm Saturday to Sunday 2Pm - 4:30 Pm
Lunch Menu Monday to Friday 11:30 am- 4:30 pm Saturday to Sunday 2pm - 4:30 pm SOUP ( ZUPPA) Our Soups are made fresh daily MINESTRONE 5.95 An Italian classic. filled with vegetables and pasta in a zesty tomato broth. STRACCIATELLA 4.95 Traditional egg drop soup, chicken broth with a touch of parmesan cheese. APPETIZERS ( ANTIPASTI) BRUSCHETTA 9.95 Diced tomato, red onion, garlic and spices. Served with 8 slices of toasted focaccia bread GARLIC BREAD WITH HERBS 7.95 8 Slices of toasted focaccia bread topped with garlic butter and herbs. Perfect for sharing. ADD TO BRUSCHETTA OR GARLIC BREAD: Add Feta Cheese 3.00 Add Mozzarella Cheese or Cheddar Cheese 2.50 Add Goat Cheese 4.00 PANE, OLIVE & TARALLI (Bread Service) 6.95 Bread, assorted olives, taralli. Served with olive oil & balsamic vinegar. ANTIPASTO RUSTICO FOR ONE 12.95 ANTIPASTO RUSTICO FOR TWO 21.95 Marinated mushrooms, roasted red peppers, shaved Italian meats, bocconcini, provolone cheese, assorted olives and cherry tomato. Served with fresh baked bread. COZZE ALLA MARINARA/COZZE VINO BIANCO 12.95 Fresh PEI mussels prepared with fresh herbs and spices in our tomato basil sauce OR sautéed in fresh garlic and white wine. Served with toasted focaccia garlic bread. SCALLOPS 13.95 Sautéed baby Scallops, button mushrooms, pancetta and cherry tomato in a white wine sauce. CALAMARI FRITTI FOR ONE 10.95 CALAMARI FRITTI FOR TWO 18.95 Fresh tender calamari coated in our own seasoning, deep fried and served with our homemade spicy chipotle mayo for dipping. GRILLED CALAMARI FOR ONE 10.95 GRILLED CALAMARI FOR TWO 18.95 Fresh marinated calamari grilled and garnished with mixed greens. -
Full Product List 2018
Product List Contact our Sales Team: Office: 01234 354783 Email: [email protected] January 2018 1 Contents BABY FOOD 3 BISCUITS & WAFERS 3 CAKES 5 SAVORY BAKERY PRODUCTS 5 CONFECTIONARY 6 CHEESE 7 COOKING CREAM DAIRY FREE 7 SEASONINGS, CONDIMENTS & COOKING AIDS 8 CURED MEATS 8 FISH 9 FLOUR 10 SUNITA SPREAD 10 HONEY 10 TAHINI 10 COOKING OILS 10 OLIVE OIL 10 INFUSED OLIVE OIL 11 OLIVES 11 PASTA 12 FRESH AMBIENT PASTA 16 PATE & SPREADS 16 PESTO 17 PRESERVED VEGETABLES 17 PULSES 18 RICE 19 TOMATO PRODUCTS 19 VINEGAR 20 DAIRY FREE Milk Alternative DRINKS 20 SOFT DRINKS 20 COFFEE - TOSTA D'ORO 22 COFFEE SYRUPS 22 COFFEE ACCESSORIES 22 HOT CHOCOLATE 23 TEA 23 WINES 23 SPIRITS & LIQUORS 23 NON-FOOD 23 2 Sales Office: 01234 354783 Email: [email protected] Code Product Info Size BABY FOOD PLASMON - MILAN PLB Biscuits 12*360g PBB First Month Biscuits 6*320g PLP2 Pastina Anellini (little rings) 12*340g PLP5 Pastina Astrini (little stars) 12*340g PLP6 Pastina Puntine (little needles) 12*340g PLP10 Pastina Maccheroncini (little macaroni) 12*340g PLP12 Pastina Gemmine (little gems) 12*340g PBR Bebiriso (baby rice) 12*300g PWS Wheat Semolina 6*200g PCK Chicken 12 (2*80g) PBF Beef 12 (2*80g) PVL Veal 12 (2*80g) PTK Turkey 12 (2*80g) PRB Rabbit 12 (2*80g) PTV Trout & Vegetables 12 (2*80g) PMF Mixed Fruit 12 (2*120g) PML Apple 12(2*104g) BISCUITS & WAFERS VICENZI - VERONA 3011 Vicenzi Catering Savoiardi 12*200g VLAD Lady Fingers (Savoiardi) 12*200g VSAV Lady Fingers (Savoiardi) 9*400g VMAC Macaroons (Amarette) 12*200g VAMA Macaroons (Amarette) -
Truffle Days
HOLIDAY STARTERS FROM OUR BUTCHER FRESH PASTA Our handmade and bronze-extruded pastas are easy to SALUMI & FORMAGGI PLATTERS Our butcher is proud to provide biodiverse meats and the best cuts available for prepare and always a win at the dinner table. Formaggi Platter Salumi & Formaggi Platter your holiday table. Pre-order by December 19 by calling 212.897.2895 or by emailing [email protected]. Quattro Formaggi Ravioli | $14.90/lb Small $54.90 • Serves 4-6 Small $59.90 • Serves 4-6 Medium $109.90 • Serves 8-10 Medium $119.90 • Serves 8-10 Lasagna Sheets | $9.90/lb A universally-loved selection of our Cheesemongers’ selection of our best cured BEEF Butternut Squash Ravioli | $14.90/lb favorite cheeses, olives, dried fruits, meats, cheeses, olives, dried fruits, honey, Creekstone Farms Black Angus Filet Mignon | $41.90/lb Agnolotti Del Plin Brasato | $14.90/lb honey, Italian taralli. Italian taralli, and housemade bread. Creekstone Farms Black Angus Prime Rib Roast $31.90/lb Agnolotti Al Tartufo Nero | $24.90/lb Antipasto Platter Creekstone Farms Prime Dry Age Ribeye | $42.90/lb $49.90 • Serves 4–6 | $99.90 • Serves 8–10 Creekstone Farms Prime Dry Age Porterhouse | $38.90/lb HOUSEMADE SAUCES Includes: Grilled and Marinated Vegetables, Sundried Tomatoes, Grilled Artichokes, House-Marinated Olives, Castelvetrano Olives, Snake River Farms Wagyu Zabuton | $44.90/lb Cacio e Pepe | $7.90/8 oz Housemade Bocconcini, Asiago, Mortadella, and Italian Taralli Snake River Farms Wagyu Tomahawk | $45.90/lb Looking for something in Sugo di Pomodoro | $8.90/16 oz Snake River Farms Wagyu Filet | $65.90/lb particular? Our butcher can trim, Ragù alla Bolognese | $14.90/16 oz truss, and tie your meat cuts. -
December 2016
It’s Show Time It’s that time again. It’s time to plan your 2017, show sched- ule, and figuring out what shows to attend couldn’t be easier. December The Fancy Food Shows are the shows to attend if you want to 2016 see all the hottest trends in specialty food. Start making your plans now. Following are the show details: WHAT’S Winter Fancy Food Show January 22-24, 2017 INSIDE Moscone Center San Francisco, CA Pg. 2 Booth # 946 Under the Dome The West Coast’s largest specialty food & beverage trade show will be held in San Francisco from January 22-24, Pg. 3 2017. Discover the future of specialty food! Meet the newest producers and sample the hottest new products. Connect with Wild & Unique 1,300 exhibitors representing the latest in specialty foods and Foods beverages from across the U.S. and 35 countries and regions. Plan accordingly, you may need all three days to see the Pg. 4 unique products featured at this venue. Learn something new at one of the seminars, workshops, tours, tastings or cooking For the Pastry Chef classes. Register on-line at www.fancyfoodshows.com. And then visit us in booth #946 to get started on your new product Pgs. 5-6 selections for the New Year. Grocery Summer Fancy Food Show June 25-27, 2017 Pg. 7 Jacob Javits Center Foodservice New York, NY Booth #1236 Back Cover North America’s Largest Specialty Food Specialty & Beverage Event will be held in New York City from June 25-27, 2017. -
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. -
Seafood, Meat
st i o r r r a a e e n n t t starters ZUCCHINI BLOSSOMS tempura batter, cheese filled, spicy mayo 10 TRICOLORE three bitter greens, sundried tomato, ricotta salata 14 CAESAR romaine hearts, anchovies, capers, reggiano 16 SHRIMP SALAD spinach, quinoa, apricots, almonds 18 BURRATA beets, mushrooms, green beans, frisee 16 FRIED CALAMARI spicy tomato sauce 15 pizza MARGHERITA san marzano, fior di latte, oregano 19 TARTUFO parmesan fonduta, mushrooms, black melanosporum truffle 42 BUFALINA san marzano, buffalo mozzarella, basil oil 25 DIAVOLINA san marzano, mozzarella, spicy salame, scallions 20 COPPIA san marzano, fennel sausage, ricotta, speck, arugula, grana 21 CAMPO mozzarella, rapini, eggplant, zucchini, peppers, mushroom 20 VINCE mozzarella, mortadella, buratta, pistachio, orange zest 22 CAPRICCIOSA tomato, mozz, ham, artichoke, olives, mushrooms 21 pasta & risotto TAGLIATELLE beef bolognese sauce 22 OCCHI DI LUPO short gragnano pasta, tomato, n'duja, mussels 24 CAPUNSEI ricotta dumplings, wild boar sugo 26 CACIO E PEPE spaghettoni, pecorino, black pepper 20 SPINACH POTATO GNOCCHI castelmagno fonduta, tuscan kale pesto 24 AMATRICIANA extruded spaghetti, tomato sauce, onions, guanciale, romano 20 RISOTTO PISELLI green pea risotto, pea shoots, burrata 24 seafood, meat MEATBALLS beef&pork, san marzano tomato sauce, mozzarella, grilled bread 18 SALMON sunchoke puree, fava beans, roasted tomatoes 36 SWORDFISH brussel leaves, tuscan kale pesto, romesco sauce 34 SIRLOIN STEAK green salad, balsamic 28 We are adding a $3 al fresco fee per person to help us provide a clean and comfortable experience during this time. Please ask us if you’d like it to be removed, and we will happily do so. -
Frye's Practical Candy Maker
LIBRARY OF CONGRESS.^ fe i^i.-\.r. dnpjjrig^ |a Shelf..r4\ UNITED STVTES OF AMERICA. 'ft^" f^M KRYR'S PRACTICAL. CANDY MAKER COMPRISING PRACTICAL RECEIPTS FOR THE MANUFACTURE OF Fine "Hand- Made" Candies, ESPECIALLY ADAPIEU FOR FINE RETAIL TRADE. ;. FEB 20 I885/,->i ^ By G. V. Frye, Practical Candy Maker, Chicago, III. \\ V / 4a> Entered according to Act of Congress in the year 1884, by G. V. FRYE, tlie Office of the Librarian of Congress, at Washington. Rights of Translation reserved. COPY-RIGHT SECURED. I authorize any lawyer, or other person, in the United States, to notify me should any one attempt to reprint the foregoing receipts I will pajt them, and all infringments will be prosecuted to the full extent of the law. G. V. FRYE PRESS OF E. J. DECKER, CHICAGO. PREFACE It is not my intention in presenting this volume to the trade to write a long, dry dissertation on Confectionery, but to give plain practical receipts for the manufacture of tine Hand-made Counter Goods, and as I make no pretensions to literary merit, I hope to disarm criticism. The work is the fruit of years of personal experience in the manufacture of fine candies, and though containing much, it does not pretend to teach all that a candy-maker should know; that must be learned by years of practice. Although not perfect, confectioners will find this little volume a useful one, if not invaluable. Its utility even to those who are skilled in the art of candy making appears to the writer to be great. -
Antipasti Pasta Beverages
Antipasti Buttermilk piadina, smoked prosciutto, ricotta, honey, radicchio 15. Crispy brussels sprouts, hummus, meyer lemon, french curry 13. Gulf tuna crudo, tangerine, ginger, tiny coriander, puffed middlins 17. Vegetarian caesar, bambi romaine, roasted sunchokes, hakurei, crostini 14. Wild calamari in sicilian tomato brodetto with pine nuts and caperberries 14. Roman fried cauliflower, mint, capers, lemon 11. Pork belly bruschetta, chicken liver mousse, fall kimchi, palm sugar 13. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Southern fried chicken parm with creamy collards & fusilli 19. Crispy white lasagna slab, tennessee pecorino, “tricolore” sauce 17. FRESH Squash tortelloni, guanciale, kale, sage, apple marmellata 19. Wide pappardelle, bolognese gravy, american parm 18. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. EXTRUDED / HAND- MADE Blackened red fish, soft polenta, meyer lemon butter, rainbow chard 19. BoccaLupo ramen, collard/pork belly brodo, momofuku egg, boiled peanuts 19. Occhi di lupo, lamb sausage, broccoli, smoked tomato, covington feta 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with poached pear & gingersnap crumbs 8. Big Ry’s chocolate “éclair”, mousse, feuilletine, candied tree nuts 10. Caramel apple tart, brown butter gelato, pecan sandie, mascarpone 10. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. . -
WHEN MOTHER LETS US MAKE CANDY Home-Made Sweets WHEN MOTHER LETS US MAKE CANDY
Copyright ]^°._ COPYRIGHT DEPOSrr. WHEN MOTHER LETS US MAKE CANDY Home-made Sweets WHEN MOTHER LETS US MAKE CANDY By ELIZABETH DuBOIS BACHE, B.S. Instructor in Domestic Science, Public Schools, Washington, D. C. And LOUISE FRANKLIN BACHE Children's Librarian, Rosenberg Public Library, Galveston, Texas NEW YORK MOFFAT, YARD AND COMPANY 1915 Copyright, 1915, by MOFFAT, YARD AND COMPANY NEW YORK All rights reserved Jl!L 20 1915 ..- ©CU406805 WITH THE FONDEST EECOLLECTIONS OF THE HAPPY TIMES AT "BIDE-A-WEE," WHEN MOTHER LET US MAKE CANDY. TABLE OF CONTENTS rUDGES PAGE BlETHDAY Box FuDGE 25 Cbeam Fudge 34 Divinity Nut Candy 44 Double Beown Fudge 33 Faiby Fudge 36 Fbuit Roll Fudge 40 Fudge 21 Maple Deops 37 Maple Penoche 32 Maple Sea Foam 43 Maeshmallow Fudge 29 Peanut Penoche 32 Penoche 31 Sea Foam 42 Valentine Fudge 24 Walnut Honey Ceeams 39 BRITTLES BuTTEB Scotch 50 Hobehound Squabes 52 Lemon Squabes and Balls 58 Lemon Stick Candy 56 Nut Bbittle 47 Peanut Blocks 48 TABLE OF CONTENTS PAGE Peppebmint Stick Candy 59 Toffee 55 TAFFIES Candy Puffs 76 Chocolate Taffy 61 Maple Taffy 64 Molasses Taffy Ckeams 74 Nut Taffy Baks 63 Popcorn Balls 75 Rainy Day Molasses Taffy 72 Salt Water Chewing Candy 65 Soft Molasses Cocoanut Taffy . 68 CARAMELS Chocolate Caramels 84 Fruit Caramels 81 Maple Caramels 83 Vanilla Caramels 80 FONDANTS AND FONDANT CANDIES Chocolate Almond Bars 102 Chocolate Buttons 100 Chocolate Creams 97 Chocolate Mabshmallows 101 Cocoanut Creams 108 Cocoanut LIarshmallow Bon Bons 107 Colored Sugar and Cocoanut for Bon Bons 104 Cooked Fondant -
Unione Artigiani
UNIONE ARTIGIANI 01 gennaio 2015 - 31 dicembre 2015 La proprietà intellettuale degli articoli è delle fonti (quotidiani o altro) specificate all'inizio degli stessi; ogni riproduzione totale o parziale del loro contenuto per fini che esulano da un utilizzo di Rassegna Stampa è compiuta sotto la responsabilità di chi la esegue; MIMESI s.r.l. declina ogni responsabilità derivante da un uso improprio dello strumento o comunque non conforme a quanto specificato nei contratti di adesione al servizio. INDICE UNIONE ARTIGIANI 24/12/2015 La Provincia di Sondrio 10 Il punto Immobili in vendita «Serve una riflessione seria» 23/12/2015 Il Cittadino di Lodi 11 Per costruire il futuro servirà ancora la mano esperta dell'artigiano 22/12/2015 La Repubblica - Milano 13 GIORNO& NOTTE 18/12/2015 QN - Il Giorno - Brianza 15 Di qua o di là? «L'importante è il bene delle imprese» 17/12/2015 Il Cittadino di Monza e Brianza 16 Numeri, non potere: la Brianza del 2030 va costruita adesso 12/12/2015 Avvenire - Milano 18 Lavoro nero, numeri choc Gli irregolari sono almeno 6mila 10/12/2015 Il Cittadino di Monza e Brianza 19 Produzione e fatturato crescono Artigiani, il futuro è meno grigio 05/12/2015 QN - Il Giorno - Brianza 20 «Per una vera ripresa bisogna fare di più su tasse e credito» 03/12/2015 Libero - Nazionale 21 «Avere lavoratori di 75 anni affosserà le nostre aziende» 01/12/2015 QN - Il Giorno - Sondrio 23 Autorevole, attento e innovativo Un banchiere che ha fatto scuola 27/11/2015 Libero - Milano 24 Il via libera della Regione non c'è ma i taxi hanno -