DOCSLIB.ORG

Catering Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Catering Menu Catering Menu ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ANTIPASTI (Each platter serves 8 people.) Beef Carpaccio ~ Marinated, paper-thin tenderloin served with caponata aioli. Topped with shaved parmesan and a sprinkling of cracked pepper and parsley. Served with garlic butter croutons. 64.00 Meatballs ~ A flavorful mixture of ground beef, prosciutto, soppressata, Romano cheese, garlic and herbs. Served in reduced bruschetta sauce. (36 Meatballs) 62.00 Bruschetta ~ Slices of bread brushed with olive oil and toasted dark on the grill, topped with our fresh bruschetta sauce of diced plum tomatoes, garlic, onions, parsley and basil. 24.99 Pera Sachet ~ Pasta ‘purses’ filled with pear, robiola, ricotta and parmesan cheeses. Served in creamy saffron sauce with peas. (Serves 20) 80.00 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INSALATE (Each platter serves 8 people.) Bella’s Famous Chopped Salad ~ Finely chopped chicken breast, crumbled bacon, diced tomatoes, sun-dried tomatoes, red cabbage, gorgonzola cheese, ditali pasta and romaine with dijon vinaigrette. 48.00 Caesar Salad ~ Made traditionally with a dressing of only the finest ingredients: Olive oil, garlic, Worcestershire, mustard, lemon juice, egg and finely ground anchovy paste. Topped with shredded parmesan and croutons over hand-torn romaine. 36.00 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ All orders include serving utensils, plates, napkins and plasticware, on request. Salads and pastas include bread, butter and parmesan cheese. Please allow for a 48-hour lead time on all orders. Cancellations require a 48-hour notice A 10% service charge will be added to all catering orders. Catering Menu ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ PASTE (Each platter serves 8 people.) Salciccia al Forno ~ Baked Italian sausage tossed with ziti pasta, mushrooms and ricotta cheese in creamy tomato sauce, then topped with mozzarella and baked. 80.00 Pollo Rosso with Ziti Pasta ~ Chunks of chicken breast reddened with hot spices, sautéed with scallions and mushrooms, then reduced in creamy basil-tomato sauce and fresh tomato. Tossed with ziti pasta. 75.00 Ziti with Basil Tomato ~ Our “mother sauce” of plum tomatoes, garlic, olive oil, parsley and basil. Tossed with ziti pasta. 65.00 Pollo Milano ~ Chunks of chicken breast in a sauce of roasted garlic, heavy cream, sun- dried tomatoes and fresh sage. Served over starburst pasta with a garnish of reduced balsamic vinegar and a fresh sage leaf. 92.00 Lasagne Napoletana ~ Four-cheese lasagne of ricotta, mozzarella, fontina and parmesan. Topped with your choice of basil-tomato or bolognese sauce. 88.00 Lasagne con Pollo ~ Layers of freshly made sheet pasta, grilled chicken, spinach, portobello, porcini and button mushrooms, mozzarella, ricotta and Asiago cheeses. Served with roasted-tomato cream sauce. 95.00 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ DOLCI (By the cake only.) Tiramisu ~ The classic Italian dessert with layers of ladyfingers, zabaglione (Marsala- flavored custard), espresso whipped cream and mascarpone (sweet, buttery cheese) topped with whipped cream and warmed chocolate sauce. 76.00 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Catering Order Form Place your order Monday–Friday between 9:00 and 11:00am or between 2:00 and 4:00 pm. Fax the order form to 813-254-5984 and then call 813-254-3355 to verify and review with our staff. Name: _____________________________________________________ Date: __________________ Phone: ____________________________________________________ Number of guests: ___________ Pick up Date/Time: ________________________________________________________________________________ Do you require serving utensils, plates and plasticware? (circle one) Y N ANTIPASTI PRICE QUANTITY TOTAL Beef Carpaccio 64.00 Meatballs 62.00 Bruschetta 24.99 Pera Sachet 80.00 INSALATE Bella’s Famous Chopped Salad 48.00 Caesar Salad 36.00 PASTE Salciccia al Forno 80.00 Pollo Rosso with Ziti Pasta 75.00 Ziti with Basil Tomato 65.00 Pollo Milano 92.00 Lasagne Napoletana Sauce: Basil Tomato Bolognese Both 88.00 Lasagne con Pollo 95.00 DOLCI Tiramisu 76.00 TOTAL (before tax and service charge): ________________ NOTES/SPECIAL REQUESTS .
Load more

Recommended publications
  • Lunch Piadina Italian Sandwiches
    LUNCH CHARCUTERIE / 4 each FORMAGGI / 5 each Barolo Salamae, Italy Cacciocavallo, Southern Italy Pecorino Boschetto with black truffle Coppa Mild Salame, Molinari, San Francisco Dolce Gorgonzola, Piemonte, Italy Pecorino Sardo Mortadella w/pistachio, Leoncini, Italy Fontina Vella, Valle d’ Aosta, Italy Robiola, Pavia, Italy Prosciutto Cotto, Leoncini, Italy Grana Padano, Lombardy, Italy Taleggio, Lombardy, Italy Prosciutto, 18 mth aged, Galloni, Italy POLPETTE AL FORNO RAVIOLI AL CAVOLO E MASCARPONE Wood-Fired ground beef meatballs with bacon, smoked mozzarella, House-made ravioli stuffed with kale, pine nuts, mascarpone, bread crumbs, served with marinara sauce 12 parmesan, crispy sage, brown butter 14 INSALATA DI PESCE GNOCCHI BICOLORE Marinated scallop and shrimp salad with lemon juice, mango, served House-made spinach and beet gnocchi, crispy prosciutto, creamy leek over a bed of baby spinach 14 sauce 14 SCAMPI CALABRESE LINGUINE ALLO SCOGLIO Four large wood-fired shrimp, garlic, pepperoncino, EVOO, brandy, Linguine pasta, mussels, clams, shrimp, scallops in a spicy marinara basil pesto, fried lemons 16 sauce 19 BRUSCHETTA TRICOLORE Grilled ciabatta bread, topped with tomatoes, mushroom mousse, pesto, eggplant and goat cheese 13 CAVOLFIORI GRATINATI AL BURRO E SALVIA PIZZA MARGHERITA CENTONOVE Wood-fired organic cauliflower with butter, sage & pecorino pepato 12 San Marzano tomatoes, oregano, basil, fresh mozzarella 14 BURRATA CON PROSCIUTTO CRUDO PIZZA FUNGHI E FONTINA Burrata, black pepper & EVOO served with prosciutto crudo 15
    [Show full text]
  • Brus Robiola D'alba Nostrale D'alpe Sola Toumin Dal Mel Paglierina
    Nostrale Toumin d’Alpe dal Mel Brus ow’s cheese, wholly or slightlyskimmed from the top. Pres- fresh soft-textured cheese that matures in around a term that cannot be translated into Italian. It derives Csed when fresh, it is produced exclusively with Alpine milk. Aweek. Produced all year round from cow’s milk and less A from “bruciare” (burn) the vigorous sensation that as- Cylindrical, diameter 25-40 cm, rather squat and slightly convex than 10% goat’s milk. Cylindrical in shape. Diameter 10-12 cm, saults the mouth at first taste. It may be written as brôz sides, it weighs 3-8 kg. Fine and elastic crust, grey-straw colour notably convex sides. Weighs 150-200 grams. or bruz, but the fire remains! Pungent aroma and enticing when less mature and hard, thick and dark brown in the more The fresh product is without a crust. When matured it deve- perfume. In reality it is an amalgam of many cheeses redu- mature varieties. The texture and taste vary according the age: lops a fine layer of white mould than is completely edible. ced to cream with a small quantity of fresh milk that is left the fresh product is soft and clean to cut with small holes and The taste-aroma varies from sweet and delicate in the fresh to ferment for a number of days. An ancient story, based a sweet and aromatic taste; the more mature variety is compact varieties to a pronounced taste in those matured for a number on sobriety and frugality. It proudly reigns over the autumn and coarse-grained with a more or less strong straw colour and of days.
    [Show full text]
  • LATTERIA OVARO Nasce a 525 Metri D’Altitudine Nel Caseificio Di Ovaro, Da Cui Prende Il Nome Carnico Di “Davar”
    FORMAGGI INDICE FORMAGGI DELLA LATTERIA DI OVARO Pag. 1 FORMAGGI DEL FRIULI VENEZIA GIULIA Pag. 7 FORMAGGI NAZIONALI Pag. 17 FORMAGGI REGIONALI Pag. 30 FORMAGGI FRESCHI Pag. 54 FORMAGGI ESTERI Pag. 61 LATTERIA OVARO Nasce a 525 metri d’altitudine nel caseificio di Ovaro, da cui prende il nome carnico di “Davar”. È proprio la montagna a segnare il carattere di questo formaggio latteria che si presenta con una pasta leggermente occhiata ed un colore paglierino che aumenta, assieme al gusto, con l’avanzare della stagionatura. Ideale la versione con una maturazione dai 4 ai 6 mesi. Peso per pezzo: 6,50 kg Pezzi per cartone: 2 Stagionatura: 30-60-90-120-mezzano MONTASIO DOP PDM (Prodotto Della Montagna) Il Montasio prodotto nel caseificio di Ovaro è l’unico Montasio prodotto in Friuli che, secondo le direttive del consorzio, può fregiarsi della denominazione PDM (Prodotto Della Montagna), in quanto ha la peculiarità di essere prodotto e stagionato in un caseificio ad oltre 500 metri di altitudine, con latte proveniente da zone oltre i 500 metri. Il sapore, morbido e delicato quando è fresco si fa via via più deciso ed aromatico. La pasta, da bianca compatta con una caratteristica occhiatura omogenea ed una crosta liscia ed elastica, con il passare dei mesi diventa granulosa e friabile con una crosta secca e più scura. Forma cilindrica, altezza 6-10 cm, larghezza 30-40 cm. Peso per pezzo: 6,5 kg Pezzi per cartone: 2 Stagionatura: 60-90-120-mezzano-oltre 12 mesi-oltre 18 mesi. MONTASIO DOP 047 Ha diverse facce, trasforma il suo gusto, sorprende per la sua varietà e accontenta tutti i palati.
    [Show full text]
  • Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI
    A S S O C A S E A R I ASSOCIAZIONE COMMERCIO PRODOTTI LATTIERO - CASEARI Servizio informativo N° 28/2020 del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI - NORME E NOTIZIE MERCATO LATTIERO-CASEARIO - Andamento settimanale PAG. 02 BIOLOGICO - Etichettatura, le modifiche al regolamento: www.alimentando.info PAG. 03 SCAMBI UE/MERCOSUR - Accordo, aggiornamenti sui prossimi step PAG. 03 ESPORTAZIONI VERSO PAESI TERZI - BRASILE - Preoccupazioni commerciali della Commissione UE PAG. 03 STATI UNITI E FRANCIA - I formaggi tradizionali reagiscono al Covid-19: Clal PAG. 04 STATI UNITI - Esteso il "Farmers to Families Food Box Program" PAG. 05 OCEANIA - Situazione dal 22 giugno al 3 luglio 2020: Clal PAG. 05 FORMAGGI D.O.P. E I.G.P. - Nuovi testi normativi PAG. 06 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - In vendita a Natale lo stagionato 40 mesi PAG. 07 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - Dal produttore al consumatore, nasce il nuovo shop on- line: www.parmigianoreggiano.it PAG. 07 FORMAGGI - Nasce il presidio Slow Food del pecorino di Carmasciano: www.alimentando.info PAG. 08 FORMAGGI D.O.P. - "PECORINO ROMANO" - Avviato un progetto promozionale in Giappone PAG. 08 FORMAGGI D.O.P. - "ASIAGO" - Futuro sempre più naturale e salutare: www.asiagocheese.it PAG. 08 FIERE ED EVENTI – CremonaFiere conferma tutte le manifestazioni in autunno: www.alimentando.info PAG. 09 MERCATO AGROALIMENTARE E LATTIERO-CASEARIO - Le news di Formaggi&Consumi dal 4 al 10 luglio 2020 PAG. 10 MERCATO LATTIERO-CASEARIO - Asta Global Dairy Trade del 07/07/20: Clal PAG. 13 FORMAGGI D.O.P. - "GORGONZOLA" - Produzione giugno 2020: Consorzio di Tutela del Formaggio Gorgonzola PAG.
    [Show full text]
  • Smaller Production Cheeses
    SMALLER PRODUCTION CHEESES LA TUR Milk – Cow, sheep, and goat Origin – Caseifi cio Dell’Alta Langa, Alta Lange, Piedmont, Italy Rind – Natural, beginning to form bloom Paste – Hedonistic velvety creamy mousse-like center, with just a hint of runny creaminess near the surface Aging – 15 days at the caseifi cio. FIGURE 3.13 La Tur Should be eaten fresh This was described by a local cheesemonger as the “sexiest cheese in the world.” In fact, she said that some of her customers (at the Cheese Plate in New Paltz, NY) will come by for a wheel if they’ve had a particularly bad day . and go home to eat the whole thing with a spoon. While cheese therapy is not normally recommended, it does provide an idea of how deeply satisfying La Tur can be. All three milks add to its broad balance of fresh fl avors – each one adds some of its own character without being obvi- ous. The most important thing to remember is to take this cheese out of the refrigera- tor at least a half hour before serving it. For the texture to be at its best, it should be closer to room temperature. ROBIOLA Milk – Cow, goat, or a blend of the two, sometimes with the addition of sheep’s milk Origin – Mostly from Lombardia and Piemonte, some from the Langhe, Northern Italy Rind – Usually natural, acquiring bloom or mold with age. Some are wrapped in leaves, either chestnut or Savoy cabbage. Paste – Depending on age, the tex- ture is almost always moist, with varying degrees of creaminess Aging – as little as 3 to 10 days, FIGURE 3.14 Robiola Bosina but the more complex versions are aged up to 3 months D.O.P.
    [Show full text]
  • A Guide to Kowalski's Specialty Cheese Read
    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
    [Show full text]
  • Carta Intestata CLAL
    Consultancy and Market Research Food and Dairy www.clal.it LA CLASSIFICAZIONE DEI FORMAGGI Secondo la legislazione italiana (r.d.l. n. 2033 del 1925), il «formaggio o cacio è il prodotto che si ricava dal latte intero o parzialmente scremato, oppure dalla crema, in seguito a coagulazione acida o presamica, anche facendo uso di fermenti e di sale da cucina». Comunemente si intende per formaggio il derivato del latte che si ottiene facendone precipitare la caseina. Ne consegue che la ricotta, ottenuta dal siero, non è un formaggio. I formaggi possono essere classificati in base ad una serie di parametri, che si combinano variamente fra loro. Tali parametri fanno riferimento a: - tipo di latte impiegato - contenuto di grasso - consistenza, in rapporto al contenuto d’acqua - tecnologia usata per la produzione e alla temperatura di lavorazione della cagliata - periodo di stagionatura - denominazione. ►A seconda il tipo di latte impiegato, i formaggi si distinguono in: - vaccini - pecorini - bufalini - caprini Se il formaggio è prodotto da latte diverso da quello vaccino, è obbligatoria l’indicazione della specie. ►In base al contenuto di grasso, espresso sulla sostanza secca, è possibile individuare (Legge n. 142/1992): - formaggi grassi, il cui contenuto di grasso è superiore al 35% della sostanza secca (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano Reggiano, Pecorino, ecc.); - formaggi leggeri, quando il contenuto di grasso varia tra il 20 e il 35% della sostanza secca; - formaggi magri, preparati con latte scremato, con contenuto di grasso inferiore al 20% della sostanza secca. È da notare che per molti formaggi DOP ottenuti da latte parzialmente scremato (Grana Padano, Parmigiano Reggiano, Asiago, Castelmagno, Raschera, ecc) il Disciplinare produttivo prevede solo un contenuto minimo di grasso sulla sostanza secca.
    [Show full text]
  • Chickensoup | Lentilsoup | Capresegin
    APPETIZERS & SMALL SALADS M I N E S T R O N E G I N A | Vegetarian Soup of the Market’s Fresh Vegetables | 12.50 C H I C K E N S O U P | Gina’s Grandma’s Recipe w/ Free Range Chicken, Fresh Vegetables, & Pastina |12.95 L E N T I L S O U P | Vegetarian Soup of Fresh Lentil, Cilantro, & Cumin (Seasonal) | 11.95 C A P R E S E G I N A | Imported Mozzarella, Cherry Tomato, Basil & Tuscan Extra Virgin Olive Oil | 15.50 M I X E D G R E E N G I N A | Green Leaves, Radicchio, Rucola, Carrot & Sprout w/ Classic Balsamic Dressing |14.50 R U C O L A S A L A D | Baby Arugula, Shaved Parmigiano, Lemon & Olive Oil Vinaigrette | 15.50 F R E S H A R T I C H O K E S A L A D | w/ Avocado and Parmigiano Cheese | 17.50 B E E F C A R P A C C I O | Grass Fed Raw Beef w/ Shaved Parmigiano, Truffle Oil on Top of Baby Arugula | 19.50 MAIN COURSE SALADS C H O P P E D S A L A D G O A T C H E E S E | Cherry Tomato, Hearts of Palm, Green Bean, Arugula, Radicchio, Yellow Bell Pepper w/ Raspberry Vinaigrette & Balsamic Reduction | 19.50 N I C O I S E | Romaine, Mediterranean Tuna, Organic Hard Boiled Egg, Olive, String Bean, Potato, Cherry Tomato | 20.95 C H I C K E N | Thyme-Rosemary Marinated Free-Range Chicken Breast, Romaine, Tomato, Red Onion, Avocado | 19.50 S H R I M P | Steamed Tiger Shrimp, Tricolor Salad, Cherry Tomato, Hearts of Palm, Citrus Dressing | 20.95 P O A C H E D S A L M O N | Served Cold w/ Israeli Couscous, Mixed Green, Tomato, Cucumber, & Yogurt Dill Dressing | 22.95 A V O C A D O | Imported Mozzarella, Fresh Plum Tomato, Mixed Green Salad, Avocado,
    [Show full text]
  • La Spesa a Casa Tua!
    Consegnamo direttamente a casa tua Scegli comodamente dal menù sul sito internet le nostre pietanze, i nostri formaggi e i vini che preferisci. Alla consegna ci pensiamo noi! Dal Lunedì al Sabato fino alle 19:00, potete chiamarci per godervi un buon aperitivo con i prodotti della Casera comodamente a casa vostra. LA CONSEGNA ALL’INTERNO DEL COMUNE DI VERBANIAÈ GRATUITA oppure con il contributo di 10€ consegnamo in tutta la provincia. La consegna è gratuita per ordini di importo superiore a 100€. Per spedizioni al di fuori del territorio provinciale, consultate il nostro e-shop online! Per tutti i wine lover acquistando almeno 6 bottiglie a scelta dalla nostra carta dei vini, si ha diritto ad uno sconto del 10% per tutte le informazioni: www.formaggidieros.it T. 0323 581123 SELEZIONE DEI NOSTRI FORMAGGI LE ROBIOLE Peso Prezzo CREMBRI' (latte di vacca) - 120gr Pz 4,00 N 1 (latte di capra) - 250gr Pz 8,50 NERINA (latte di capra) - 180gr Pz 7,00 LA RUSTICA (latte di vacca) - 290gr Pz 8,50 N° 2 (latte di pecora e vacca) - 250gr Pz 8,50 N° 3 (latte di capra, pecora e vacca) - 250gr Pz 8,50 PAGLIETTA LANGHE (latte di vacca) - 250gr Pz 8,50 PAGLIETTA PIEMONTESE (latte di vacca) - 250gr Pz 7,00 QUERCINO (latte di vacca) - 250gr Pz 8,50 ROBIOLA ALLA CANNELLA (latte di vacca) - 250gr Pz 9,00 ROBIOLA CONTADINA (latte di vacca) - 250gr Pz 8,00 ROBIOLA DI EROS (latte crudo di capra) - 250gr Pz 9,00 ROBIOLA INCAVOLATA (latte di capra) - 250gr Pz 10,00 TRONCHETTO DI CAPRA (latte di capra) 200gr Pz 8,00 CARLETTA (latte di pecora) - 250gr Pz 8,00 FIOCCO
    [Show full text]
  • 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.
    [Show full text]
  • Mycobiota Composition of Robiola Di Roccaverano Cheese Along the Production Chain
    foods Communication Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain Federica Biolcati 1,2,* , Ilario Ferrocino 2 , Maria Teresa Bottero 1 and Alessandra Dalmasso 1 1 Dipartimento di Scienze Veterinarie, Università di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy; [email protected] (M.T.B.); [email protected] (A.D.) 2 Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-011-6709-219 Abstract: Robiola di Roccaverano is a Protected Designation of Origin (PDO) cheese from the Piedmont region of Italy. In this study, the mycobiota occurring during Robiola di Roccaverano production was elucidated. Samples of milk, Natural Milk Cultures (NMC), curd, 5- and 15-days ripened cheese were collected from one dairy plant and the mycobiota was analyzed by the metatax- onomic approach. Milk samples showed a high diversity and Cladosporium, Kluyveromyces marxianus, Geotrichum candidum and Debaryomyces hansenii were found with higher relative abundance. This mycobiota remains quite stable in NMC and curd matrices although the relative abundance of K. marxianus and G. candidum yeasts increased significantly and shaped the fungal composition of 5- and 15-day ripened cheese. Keywords: robiola di roccaverano; goat’s milk cheese; mycobiota; high throughput sequencing Citation: Biolcati, F.; Ferrocino, I.; Bottero, M.T.; Dalmasso, A. Mycobiota Composition of Robiola di 1. Introduction Roccaverano Cheese along the Cheese microbiome is complex and highly influenced by the environment and the Production Chain. Foods 2021, 10, raw materials used for the manufacturing process.
    [Show full text]
  • 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.....................................................................................................................................................
    [Show full text]