Burrata Bistro

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B U R R ATA BISTRO Olives Foc ac c ia Marcona Almonds Marinated in olive oil & herbs With olive oil & balsamic Spanish roasted almonds $4.75 $4.75 $5 Caponata Artichoke Hearts with Aioli Clams Roasted vegetable tapenade Fried baby artichokes with parmigiano Sautéed with garlic, vermouth & tomatoes served with crostini $10.5 $14.25 $9.25 Prawns Sautéed Oysters Pork Ricotta Meatballs With tomato, garlic, lemon & prosciutto Baked with bacon-lemon butter, Simmered in marinara sauce $15.25 topped with parmesan bread crumbs $10.75 $11.5 Goat Cheese Calamari Napolitano with Marinara Sauce Rustic Chicken Liver Pâté Sautéed with tomatoes, olives & capers Baked cheese with candied garlic with truffle oil & served with crostini $9.75 Served with crostini $8 $9.5 Caesar Salad* Burrata Summer Whole leaf romaine with shaved parmigiano Gorgonzola Salad Caprese Frisee, radicchio & romaine $10.5 Creamy mozzarella with oven roasted & with croutons & candied bacon fresh seasonal tomatoes, basil pesto $11.5 Beet Salad $12.5 Marinated red & golden beets topped with valdeon & candied walnuts $12.25 Tuscan Bean Soup $7.75 Lasagna with Pesto & Sun Manicotti Four Cheese Pasta Dried Tomato Handmade pasta wrapped around Lumaconi pasta with Fontina, Handmade pasta layered with sun dried ricotta, mozzarella & baked in parmigiano, pecorino & aged cheddar tomato & pesto, served on a marinara sauce marinara & bechamel sauce $16.25 $16.75 $16.75 Penne alla Puttanesca Lasagna with Roasted Linguini Aglio e Olio Sauce of tomato, anchovy, capers & olive Pasta with garlic, anchovy, crushed $16.75 Chicken & Spinach red pepper & olive oil Handmade pasta layered with chicken, spinach $14.25 & mascarpone, served on a marinara sauce Clam Linguini $17.75 $19.5 Cannelloni (Gluten Free add 3.00) Handmade pasta wrapped around pork & Penne with Ragu Bolognese veal sauced with marinara & bechamel Classic beef, pork & tomato sauce $16.75 $16.75 Roasted Half Chicken Linguini Pork Meatballs Pork Piccata Boned chicken stuffed House made pork meatballs with linguini Scallopini wrapped with prosciutto & sage, with rosemary mascarpone & roasted garlic tomato sauce with a lemon caper butter sauce $22.75 $20.75 $20.75 Linguini con Scampi Long Bone Short Rib Wild prawns sautéed with spicy garlic, Beef rib braised in cabernet, Fish of the Day tomato & basil sauce served on soft polenta or $29.5 mp Tomato, garlic and lemon capers $21 19006 Front Street, Suite 100, Poulsbo, WA 98370 * Eating raw or undercooked eggs may (360) 930-8446 increase your risk of food borne illnesses Parties of 6 or more add 20% gratuity.

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Stracciatella Al Gorgonzola Stracciatella
CATALOGO PRODOTTI PROCACCI Entra con fiducia in Casa Procacci, l’azienda nata nel 1974 dalla passione del fondatore Giuseppe Procacci e che vive, tutti i giorni, attraverso il lavoro e l’abnegazione dell’intera famiglia Procacci. Entra in Casa Procacci, un progetto CATEGORIE semplice in cui bontà e gusto siedono a tavola insieme. Assaggia la ricca offerta dei nostri prodotti freschi e di media stagionatura che • Affumicati vanno dalla burrata pugliese, da sempre simbolo della tradizione agroalimentare • Asciutti della terra di Puglia, sino ai bocconcini, alle scamorze e a ogni altra delizia del latte. Guarda con fiducia attraverso le finestre di Casa Procacci e non esitare a • Cremosi bussare alla nostra porta: troverai attenzione, qualità e puntualità. Assicuriamo • Freschi con panna spedizioni ovunque, in Italia e all’Estero, grazie a un’importante flotta di automezzi • Freschi refrigerati e continuamente monitorati attraverso sensori per il mantenimento • Stagionati della catena del freddo. Tutti le nostre prelibatezze sono... sotto il palato di tutti. • Dolci Sceglici perciò con serenità: sono tantissimi i controlli a cui sottoponiamo i prodotti, grazie alla collaborazione con laboratori specializzati nel controllo biochimico periodico. Entra in Casa Procacci, ti aspettiamo. AFFUMICATI BOCCONCINO AFFUMICATO ANIMALETTO AFFUMICATO Formaggio a pasta filata dura di forma Formaggio a pasta filata a forma di sferica con affumicatura naturale, colore elefantino o maialino, di colore giallo ambrato e struttura compatta. più o meno intenso
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IDM | Column New process approaches Sulbana reports on newest developments t a major German cheesemakers’ seminar in 2017, Sulbana's CEO Thorsten Kehl described several new approaches of Sulbana group for the production of mozzarella and pizza A cheese. Ideal synchronisation By an ideal line adjustment, fresh mozzarella can be produced in a batch process with production time of less than 30 minutes, in- cluding the cooking-stretching process. According to Mr. Kehl, this is done mostly with direct acidification and stretching takes place at pH 5.8. This optimized process works continuously and gently with little fat loss. Exact dry matter and water absorption is achieved by precise temperature control, cheese dust is directly recycled, and the end products are characterized by perfect shape and surface. In the case of pizza cheese production, the best possible matching of the lines can be achieved by working with starter cultures. The Fig. 1: Screw conveyor with new resistant non-stick coating ap- cooking-stretching takes place at pH 5.1, whereby the maturation time plied in a thick-layer process (0.3 mm) (Photo: Sulbana) in the drainage system can be adjusted to up to 3 h. According to Mr. Kehl it should be ensured that long cooling times in the brine are main- tween core and surface and uniform heating from 32 ° C to tained. The ripening time in the initial packaging should be 72 h. 62 ° C lead to lower fat losses, less burning, less protein dena- turation and less squeezing-out of originally contained water. Gentle cooking-stretching A new machine in the Sulbana portfolio is the "Power Moulder" Sulbana now achieves a particularly gentle cooking-stretching designed for high performance.
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Morning Gloria
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Le aziende partecipanti all’edizione 2019 4 MADONNE CASEIFICIO DELL’EMILIA AIXTRA, S.C. Strada Lesignana, 130 Goikotxe, 12 - Bajo A 41123 Lesignana (MO) 01250 Araya (Araba) Tel. 059/849468 Spagna Fax 059/849468 Tel. 0034 620 911484 E-mail: [email protected] In Concorso: Idiazabal DOP Aixtra In Concorso: Parmigiano Reggiano DOP (24 Mesi) AIZPEA, E.Z. Aizpea Baserria 20212 Olaberria (Gipuzkoa) A & A FORMAGGI S.N.C. Spagna Via Casale di Sant’Angelo, 28 Tel. 0034 615 763131 00061 Anguillara Sabazia (RM) In Concorso: Idiazabal DOP Aizpea Tel. 06/99849207 E-mail: [email protected] ALAN FARM SOCIETÀ AGRICOLA In Concorso: Caciocardo; Caciotta Serafino; F.LLI ANDRIOLLO E FIGLI S.S. Ricotta Adriani; Caciolimone Via Migliara 51 Sx, 167 04014 Pontinia (LT) Tel. 0773/850147 AGASUR, S.C.A. E-mail: [email protected] C/ Limitación, 14 Web: www.caseificioalanfarm.com Polígono Industrial La Huertecilla In Concorso: Mozzarella Vaccina; Caciottone 29196 Málaga (Málaga) Morbido; Provolone Stagionato; Ricotta Spagna Vaccina Tel. 0034 952 179311 Fax 0034 952 179709 ALCHIMISTA LACTIS E-mail: [email protected] Via Sacrofano-Cassia, 4050 Web: www.quesoselpinsapo.com 00060 Sacrofano (RM) In Concorso: Queso Gran Reserva El Pinsapo Tel. 388/4678439 E-mail: [email protected] In Concorso: Stracchinato dell’Alchimista; AGRICOLTURA NUOVA S.C.S.A.I. Caciotta Gajarda; Ricotta alla Vecchia Via Valle di Perna, 315 Maniera; Ebriosus; Tufarina Veia 00128 Roma Tel. 06/5070453 ANDRE JUUSTUFARM OÜ E-mail: [email protected] Kambja Parisk, Talvikase Village Web: www.agricolturanuova.it 62028 Tartumaa In Concorso: Primo Sale; Pecorino Estonia Semistagionato; Pecorino Stagionato Extra; Tel.
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MAKE PIZZA WITH LOVE e la nostra IDEA DI pizza: semplice ma fatta coN Il cuore pensata per incontrare OGNI gusto e soddisfare tutte le esigenze di digeribilita consegna a domici lio 342 034 19 22 0828 19 51 327 CLASSICO L’impasto classico è l’impasto della pizza per eccellenza, quello con la farina tipo 00, una farina di grano tenero, che abbiamo scelto con cura ed è composta solo da grani selezionati. La farina 00 conferisce all’impasto grande elasticità e rende la pizza soffice e digeribile. FARINA DI KAMUT BIOLOGICO + € 2,00 Il kamut è un cereale antichissimo, coltivato in Egitto già 6.000 anni fa. È composto principalmente da carboidrati, ma anche da un buona quantità di proteine, circa per il 40% in più rispetto al frumento. Dal kamut si ricava una farina che si presta molto bene all’impasto della pizza, in quanto risulta più leggera, morbida e digeribile. FARINA AI 9 CEREALI + € 2,00 La farina ai 9 cereali è una farina speciale, composta da una base di farina tipo 00 arricchita da farina di segale integrale, soia in granella, semi di sesamo, fiocchi d’avena, semi di lino, farina di mais, semi di miglio e fiocchi d’orzo. L’impasto della pizza con questa farina risulta particolarmente saporito e leggero. FARINA INTEGRALE + € 2,00 La farina integrale è una farina meno raffinata di quella comune, che mantiene in sé le proprietà originarie del chicco. Il suo utilizzo rende l’impasto della pizza più leggero e più ricco di fibre. FARINA DI GRANO SARACENO + € 2,00 Il grano saraceno è un cereale ricco di proteine dall’alto valore biologico, largamente coltivato in passato, poi per lungo tempo in disuso e oggi riscoperto grazie ai suoi benefici.
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Roberta Stocchi, Raffaella Branciari, 3 Anna Rita Loschi, Dino Miraglia, 3
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Pasta Flyer Pasta Brochure 9.20
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