Dinner MENU 0NE 55.95 PER PERSON, PLUS BEVERAGE, TAX and SERVICE CHARGE

Total Page:16

File Type:pdf, Size:1020Kb

Dinner MENU 0NE 55.95 PER PERSON, PLUS BEVERAGE, TAX and SERVICE CHARGE dinner MENU 0NE 55.95 PER PERSON, PLUS BEVERAGE, TAX AND SERVICE CHARGE pizze Assorted handmade seasonal pizzas served during your reception insalate INSALATA DELLA CASA organic field greens with oil cured olives, peppers, tomato, ricotta salata, cucumber and red wine vinaigrette paste Select one to be served individually PENNE ALLA NAPOLETANA tube shaped ORECCHIETTE CON SALSICCIA little ear pasta with traditional tomato basil sauce, shaped pasta with ground Tuscan sausage garlic, shaved parmesan ragu, baby spinach, tomato cream sauce GEMELLI ALLA BOLOGNESE twisted PENNE ESTIVO penne pasta, crushed shaped pasta with our homemade slow tomatoes, roasted eggplant, red peppers, cooked bolognese meat sauce of veal, garlic, basil, EVOO, topped with shaved beef and pork ragu ricotta salata Select two entrees to be offered piatti principal MELANZANE ALLA PARMIGIANA lightly TILAPIA AL FORNO oven roasted tilapia, breaded eggplant “Parmigiana Style”, topped sautéed vegetables, roasted potatoes, with melted mozzarella, tomato basil sauce, white wine-butter sauce served with spaghetti pasta ARISTA DI MAIALE SALTINBOCCA POLLA ALLA PICATTA chicken breast roasted pork loin, stuffed with fontina cheese, scalloppine with sautéed baby spinach, prosciutto and sage, with roasted vegetables roasted potatoes, lemon caper butter sauce COSTOLETTE DI MANZO braised beef short POLLO ALLA MARSALA chicken breast ribs, mashed potatoes, caramelized carrots, scaloppini, sautéed mushrooms, marsala wine, barolo reduction sauce over mashed potatoes Select one dolce TIRAMISU espresso and marsala-soaked ladyfingers layered with mascarpone cream GELATI homemade italian ice cream SORBETTI homemade italian sorbet Gluten Free, Vegetarian and Vegan options available upon request. John Campagna 847-518-0995 [email protected] carluccirosemont.com I 6111 North River Road in Rosemont, IL V0921 dinner MENU TWO 68.95 PER PERSON, PLUS BEVERAGE, TAX AND SERVICE CHARGE pizze Assorted handmade seasonal pizzas served during your reception Select one INSALATAinsalate DI CESARE hearts of tender romaine “A La Caesar” with focaccia crostini, shaved parmesan INSALATA DI GORGONZOLA field greens, heirloom apples, caramelized walnuts with raspberry vinaigrette dressing INSALATA DELLA CASA organic field greens with oil cured olives, peppers, tomato, ricotta salata, cucumber and red wine vinaigrette Select one to be served individually paste CAMPANELLE CON GAMBERI bell shaped RADIATORI DEL MEZZADRO radiator pasta with shrimp, fresh spinach and chive shaped pasta, roasted chicken, broccoli, cream sauce red peppers and roasted garlic cream sauce ORECCHIETTE CON SALSICCIA little ear PENNE ESTIVO penne pasta, crushed shaped pasta with ground Tuscan sausage tomatoes, roasted eggplant, red peppers, garlic, ragu, baby spinach, tomato cream sauce basil, EVOO, topped with shaved ricotta salata Select two entrees to be offered piatti principali POLLA ALLA PICATTA chicken breast TILAPIA AL FORNO oven roasted tilapia, scalloppine with sautéed baby spinach, sautéed vegetables, roasted potatoes, white roasted potatoes, lemon caper butter sauce wine-butter sauce POLLO ALLA MARSALA chicken breast TAGLIATA DI MANZO new york strip steak, scaloppini, sautéed mushrooms, marsala mashed potatoes, grilled asparagus, barolo wine, over mashed potatoes wine sauce SALMON AL FORNO atlantic salmon with FETTINE DI VITELLO nature fed veal roasted eggplant, green beans, mushrooms, scaloppine with lemon, butter, capers and garlic, crushed tomatoes, touch of balsamic natural juices over sautéed spinach and reduction mashed potatoes Select one dolce espresso and marsala-soaked ladyfingers layered with mascarpone cream TIRAMISU TORTA DI MARSCARPONE mascarpone cheesecake with seasonal berries GELATI homemade italian ice cream SORBETTI homemade italian sorbets Gluten Free, Vegetarian and Vegan options available upon request. John Campagna 847-518-0995 [email protected] carluccirosemont.com I 6111 North River Road in Rosemont, IL V0921 dinner MENU THREE 84.95 PER PERSON, PLUS BEVERAGE, TAX AND SERVICE CHARGE pizze Assorted handmade seasonal pizzas served during your reception Select one INSALATAinsalate DI GORGONZOLA field greens, heirloom apples, caramelized walnuts with raspberry vinaigrette dressing INSALATA DELLA CASA organic field greens with oil cured olives, peppers, tomato, ricotta salata, cucumber and red wine vinaigrette INSALATA DI SPINACI baby spinach with caramelized hazelnuts, grapefruit segments and goat cheese, honey apple champagne vinaigrette Select one to be served individually paste CAMPANELLE CON GAMBERI bell shaped ORECCHIETTE CON SALSICCIA little ear pasta with shrimp, fresh spinach and chive shaped pasta with ground Tuscan sausage ragu, cream sauce baby spinach, tomato cream sauce PENNE ESTIVO tube shaped pasta, crushed RADIATORI DEL MEZZADRO radiator shaped tomatoes, roasted eggplant, red peppers, garlic, pasta, roasted chicken, broccoli, red peppers basil, EVOO, topped with shaved ricotta salata and roasted garlic cream sauce RAVIOLI DI MARE homemade tri-colored ravioli GEMELLI ALLA BOLOGNESE twisted filled with smoked scallops, shrimp, artichokes shaped pasta with our homemade slow cooked and ricotta, with roasted cherry tomatoes, bolognese meat sauce of veal, beef and scampi, basil, tomato vodka-cream sauce pork ragu Select two entrees to be offered piatti principali POLLA ALLA PICATTA chicken breast SALMON AL FORNO atlantic salmon with scalloppine with sautéed baby spinach, roasted eggplant, green beans, mushrooms, roasted potatoes, lemon caper butter sauce garlic, crushed tomatoes, touch of balsamic reduction FILETTO DI MANZO grilled 9oz beef tenderloin filet with mascarpone polenta, asparagus, BISTECCA AI FERRI grilled black pepper marsala wine reduction encrusted rib-eye steak, served with corn soufflé and roasted cherry tomatoes, barolo wine COSTOLETTA DI MAIALE ALLA reduction SALTINBOCCA grilled 14oz pork chop, stuffed with prosciutto di parma, sage, fontina cheese, OSSOBUCO DI VITELLO braised veal shank, served with mashed potatoes, mixed with mascarpone polenta, sautéed spinach, vegetables, marsala sauce chianti red wine reduction Select one dolce TIRAMISU espresso and marsala-soaked ladyfingers layered with mascarpone cream TORTA DI MARSCARPONE mascarpone cheesecake with seasonal berries TORTA DI CIOCCOLATO flourless chocolate cake, fresh berries, raspberry sauce, homemade vanilla gelato GELATI homemade italian ice cream SORBETTI homemade italian sorbets Gluten Free, Vegetarian and Vegan options available upon request. John Campagna 847-518-0995 [email protected] carluccirosemont.com I 6111 North River Road in Rosemont, IL V0921 .
Recommended publications
  • Ossobuco with Basil Gremolata and Saffron Risotto
    Ossobuco with basil gremolata and saffron risotto Ingredients for 4 Persons 4 veal shanks 3 tablespoons flour 50 g butter 1 onion 1 carrot in cubes 1 stalk (yellow) celery 15 dl white wine 1 can ELVEA Polpa di pomodoro 1 lemon 1 sprig fresh basil 2 cup risotto rice 1 onion 2 dl white wine 10 dl poultry stock 1 cap saffron 50 g parmesan cheese pepper salt olive oil Preparation Dry the shanks with paper towels. Roll in them flour. Melt the butter in a casserole. Fry the shanks until they’re brown on both sides. Take the meat out of the pan. Fry the onion with the carrot and celery in the cooking fat. Add the wine, the veal stock and the polpa. Put the shanks back in the pan and bring to a boil. Turn the heat down. Cook the meat covered during 2 hours until done. Meanwhile, clean the lemon and grate off the yellow skin. Finely chop the garlic. Pick the leaves of the sprig of basil and also chop it finely. Mix the lemon zest with the garlic and the basil. This is your gremolata. Season the ossobuco with pepper and salt and sprinkle with the basil gremolata. Fry the risotto rice with the chopped onion for 5 min on low heat in olive oil. Add the saffron and stir regularly. Deglaze with the white wine and add a ladle of warm stock. Leave to reduce, stirring regularly. Add stock as long as the rice is not done. This takes approx. 18 min.
    [Show full text]
  • Thanksgiving Specials Nov.26-2015 Zuppa/Soup Zuppa Di Zucca E Mele
    Thanksgiving Specials Nov.26-2015 Zuppa/Soup Zuppa di Zucca e mele .................................................................................................................................................... $8.95 Butternut squash and apple soup with candied walnuts Antipasto/Appetizer "Charcuterie" ( for 2 people ) .......................................................................................................................................... $22.95 Parmigiano Reggiano, sharp and mild provolone, fontina cheese, Asiago cheese, smoked scamorza, salame cacciatorino and Parma prosciutto accompanied with balsamic glaze, figs jam and grilled pita bread Schiacciata di granchio ................................................................................................................................................. $15.95 Lump crab cake served over yellow corn Bellini and grilled artichoke surrounded with a ginger, roasted garlic - mustard sauce Insalata/Salad Insalata autunnale ......................................................................................................................................................... $11.95 Frisee', radicchio, endives, red pears, pomegranate, orange wedge, caramelized pecans and shaved Parmigiano cheese tossed with maple and balsamic vinaigrette Pasta Troccoli con cozze, guanciale di maiale e aurugula .................................................................................................. $20.95 Homemade pasta sautéed with roasted garlic, Italian pancetta, mussels,
    [Show full text]
  • Pasta -12- Ravioli Polenta Al Forno -14- Pasta Fresca -15- Crostacei -16- Polli -15- Vitello -19- Carne & Pesce
    PASTA -12- RAVIOLI (gluten free pasta available upon request, $4 extra) RAVIOLI ARAGOSTA– homemade lobster ravioli with pink vodka sauce -18- RAVIOLI DI ZUCCA– homemade butternut squash ravioli with PENNE ARRABBIATA–penne pasta with a spicy tomato basil sauce butter sage sauce -15- LASAGNA – homemade meat lasagna RAVIOLI SPINACI– homemade spinach ricotta ravioli with RIGATONI ALLA NORMA–tomato, eggplant, basil and ricotta cheese Bolognese meat sauce -15- SPAGHETTI CON POLPETTE–homemade meatballs in a classic tomato RAVILI PORTOBELLO–homemade Portobello mushroom ravioli, with a parmesan basil sauce cream sauce -14- RIGATONI AMATRICIANA– pancetta, onions and pecorino romano GLUTEN FREE CHEESE RAVIOLI (6 per order, choose any sauce) –18- cheese in a tomato basil sauce PENNE POLLO E BROCCOLI–penne pasta with chicken, broccoli, garlic cream sauce SPAGHETTI CARBONARA–pancetta, shallots, black pepper & egg yolk -14- with a touch of cream POLENTA AL FORNO LINGUINE PUTTANESCA- with capers, kalamata olives, garlic, tomato (Terracotta Baked Polenta) basil sauce GAMBERI– with shrimp in a Sambuca, bell pepper tomato sauce MELANZANE PARMIGIANA – organic eggplant topped with mozzarella in GORGONZOLA – with wild mushrooms and gorgonzola cheese a tomato basil sauce baked and served with penne alfredo in a rosemary cream sauce RIGATONI SALCICCIA- with sausage, bell peppers, garlic, tomato basil PUTTANESCA- olives, capers & garlic in a tomato basil sauce sauce CINGHIALE– with wild boar ragu` PENNE TRICOLORE- with bufala mozzarella, mushrooms, basil in a
    [Show full text]
  • The Factory Kitchen
    The factory Kitchen sInce 2013 dinner February 24, 2018 to begin… - peperú - soft cheese stuffed sweet & spicy peppers, grana padano, arugula oil 9 - insalata - oranges, white frisée, arugula, shaved fennel, taggia olives, lemon~chili dressing 12 - ortolana - field greens, radicchio, dates, goat cheese, spring onions, champagne vinaigrette 13 - cavolonero - tuscan kale, radicchio, aged ricotta shavings, crostini crumbs, toasted hazelnuts 13 - carne al raboso - sliced sangiovese~cured beef, marinated mushrooms, celery, truffle salt, grana 14 - cremosella - creamy mozzarella, spring kale~pea tendrils salad, green beans, ligurian olive oil 15 - brodetto - steamed littleneck clams, mussels, garlic, garbanzo beans, clam water, crostini 16 - palámita - seared pepper~coated albacore tuna, cucumbers, pickled red onion, white frisée 16 - polpo&calamari - marinated octopus & calamari salad, celery, cherry tomatoes, taggia olives 18 to continue or share… - fegatini - jidori chicken liver pȃté, crushed pistachios, house made bread crostini 10 - pancotto - fried duck egg, potato vellutata, speck, arugula, homemade ciabatta crostone 10 - frittura - beer~battered baby leeks, chickpea fritters 12 - barberosse gratinate - oven~baked sliced beet casserole, melted asiago 12 - fioretti - breaded & roasted winter cauliflower, capers, pecorino romano, italian parsley 14 - prosciutto - parma prosciutto 24 month aged, lightly fried sage dough, stracciatella 22 focaccina calda di recco al formaggio… - tradizionale - crescenza, arugula, ligurian olive oil 19 -
    [Show full text]
  • Menu Our Gastronomy
    мл ГРН ÏÈÂÎ ÁÎ×ÊÎÂÎÅ DRAFT BEER ml UAH Grimberg Blanche 330 75-00 Grimberg Blanche 500 99-00 Guinness 330 89-00 Guinness 500 129-00 ÁÅÇÀËÊÎÃÎËÜÍÎÅ ÏÈÂÎ NON ALCOHOLIC BEER Warsteiner 330 79-00 ÁÅÇÀËÊÎÃÎËÜÍÛÅ ÍÀÏÈÒÊÈ SOFT DRINKS Кока-Кола Coca-Cola 250 59-00 Кока-Кола лайт Coca-Cola Light 250 59-00 Спрайт Sprite 250 59-00 Швепс Schweppes 500 59-00 S. Pellegrino Aranciata 200 99-00 S. Pellegrino Chinotto 200 99-00 ÀÏÅÐÈÒÈ APERITIF Martini Bianсo 50 45-00 Martini Rosso 50 45-00 Martini Extra Dry 50 45-00 Campari 50 69-00 Aperol 50 69-00 Lillet Blanco 50 69-00 Dolin Rouge 50 69-00 Cinzano 1757 rosso 50 45-00 мл ГРН ÊÎÍÜßÊ COGNAC ml UAH Hennessy V.S. 50 139-00 Hennessy V.S.O.P. 50 245-00 Hennessy X.O. 50 499-00 Martell V.S. 50 159-00 Martell V.S.O.P. 50 239-00 Martell X.O. 50 499-00 Delamain Grande Champagne AOC Pale&Dry X.O. 50 355-00 ÁÐÅÍÄÈ BRANDY Three Barrels VSOP 50 69-00 ÀÐÌÀÍÜßÊ ARMAGNAC Armagnac Castarede XO 50 219-00 Armagnac Janneau Napoleon 50 199-00 ÊÀËÜÂÀÄÎÑ CALVADOS Roger Groult Reserve 50 179-00 Roger Groult Age d`Or XO 50 499-00 ÂÎÄÊÀ VODKA Absolut 50 69-00 Staritsky & Levitsky Reserve 50 79-00 Rada Respect 50 49-00 Grey Goose 50 99-00 Skyy 50 55-00 Finlandia Cranberry 50 65-00 ÌÅÑÊÀËÜ MEZCAL Ilegal Mezcal Joven 50 269-00 Ilegal Mezcal Reposado 50 299-00 мл ГРН ÏÈÑÊÎ PISCO ml UAH Macchu 50 130-00 ÃÐÀÏÏÀ GRAPPA Grappa Nonino Vendemmia Riserva D’annata 50 149-00 Grappa Poli Bassano 50 169-00 Grappa Ornellaia 50 499-00 Grappa Nonino Fragolino 50 499-00 Grappa Barili di Sassicaia 50 499-00 Tre Soli Tre Distillerie Berta 50 500-00
    [Show full text]
  • EXCLUSIVE 2019 International Pizza Expo BUYERS LIST
    EXCLUSIVE 2019 International Pizza Expo BUYERS LIST 1 COMPANY BUSINESS UNITS $1 SLICE NY PIZZA LAS VEGAS NV Independent (Less than 9 locations) 2-5 $5 PIZZA ANDOVER MN Not Yet in Business 6-9 $5 PIZZA MINNEAPOLIS MN Not Yet in Business 6-9 $5 PIZZA BLAINE MN Not Yet in Business 6-9 1000 Degrees Pizza MIDVALE UT Franchise 1 137 VENTURES SAN FRANCISCO CA OTHER 137 VENTURES SAN FRANCISCO, CA CA OTHER 161 STREET PIZZERIA LOS ANGELES CA Independent (Less than 9 locations) 1 2 BROS. PIZZA EASLEY SC Independent (Less than 9 locations) 1 2 Guys Pies YUCCA VALLEY CA Independent (Less than 9 locations) 1 203LOCAL FAIRFIELD CT Independent (Less than 9 locations) No response 247 MOBILE KITCHENS INC VISALIA CA Independent (Less than 9 locations) 1 25 DEGREES HB HUNTINGTON BEACH CA Independent (Less than 9 locations) 1 26TH STREET PIZZA AND MORE ERIE PA Independent (Less than 9 locations) 1 290 WINE CASTLE JOHNSON CITY TX Independent (Less than 9 locations) 1 3 BROTHERS PIZZA LOWELL MI Independent (Less than 9 locations) 2-5 3.99 Pizza Co 3 Inc. COVINA CA Independent (Less than 9 locations) 2-5 3010 HOSPITALITY SAN DIEGO CA Independent (Less than 9 locations) 2-5 307Pizza CODY WY Independent (Less than 9 locations) 1 32KJ6VGH MADISON HEIGHTS MI Franchise 2-5 360 PAYMENTS CAMPBELL CA OTHER 399 Pizza Co WEST COVINA CA Independent (Less than 9 locations) 2-5 399 Pizza Co MONTCLAIR CA Independent (Less than 9 locations) 2-5 3G CAPITAL INVESTMENTS, LLC. ENGLEWOOD NJ Not Yet in Business 3L LLC MORGANTOWN WV Independent (Less than 9 locations) 6-9 414 Pub
    [Show full text]
  • Antipasti Pasta Carni Pesci Pizza Al Forno
    lunch antipasti ARTICHOKE TRAPANI Marinated Long-Stemmed Hearts, Crab & Shrimp, Garlic and Capers 12 SHRIMP AGLIO E OLIO Toasted Garlic, Olive Oil, Fresh Parsley and Grated Parmigiano 9 ROASTED TOMATO BRUSCHETTA Herbed Crostini, Strawberry Balsamic and Sweet Basil 11 ITALIAN SAUSAGE NAPOLEAN Fried Eggplant Medallion, Palermo Sauce and Italian Sausage 10 insalata HOUSE DRESSINGS: Old Venice Dressing, Blood Orange Vinaigrette, Strawberry/Balsamic Vinaigrette CAPRESE Vine Ripened Tomatoes, Buffalo Mozzarella, Virgin Olive Oil and Aged Balsamic 12 CAESAR Romaine, Shaved Reggiano and Focaccia Croutons 8 PALERMO Mixed Field Greens, Shaved Red Onions, Olives, Artichokes, with choice of House Dressing 10 panini FRESH PRESSED CIABATTA WITH ANTIPASTO PASTA SALAD MEDITERRANEAN CHICKEN Seared Chicken Breast, Roasted Tomatoes, Feta, Baby Arugula, Pesto 12 ITALIAN MEATS Shaved Italian Meats, Three Cheese Blend, Sweet Red Onions, Tapenade 12 pasta HOMEMADE STUFFED SHELLS Trio of Beef & Pork, Five Cheeses and Seafood Stuffing 19 RIGATONI BOLOGNESE Veal, Pork, Beef, and Roasted Tomato Sauce 20 SPAGHETTI CARBONARA Pancetta, Smoked Ham and Fresh Peas 20 BUCATINI POMODORO Heirloom Tomatoes, Fresh Mozzarella, Basil and Roasted Garlic 18 FETTUCCINI ALFREDO Parmesan Cheese, Italian Sausage and Sweet Basil 19 carni VEAL MARSALA Sautéed Mushrooms, Sweet Marsala, Veal Demi-Glace and Angel Hair 22 VEAL MILANESE Aged Reggiano, Chardonnay Reduction and Aglio E Olio Pasta 22 CHICKEN PICATTA Capers, Myer Lemon and Angel Hair 18 CHICKEN NUDO Fresh Herbs, Chardonnay Reduction
    [Show full text]
  • Antipasti Pasta Insalate
    QUALITY. PASSION. ROOTS. ANTIPASTI COZZE AL POMODORO ANTIPASTO BOARD CALAMARI Fresh mussels cooked in a heavenly Seasonal imported meats and cheeses, Ours is unlike any other. Fresh, never frozen and white wine, tomato and herb bath. - 12 eggplant caponata, Sicilian olives, hand breaded in our secret family recipe. - 13 Add garlic bread to soak up all that sauce - 3 sweet fig jam & crostini. - 15 POLPETTI AL FORNO ARANCINI ROTOLI Five of our house made meatballs baked Crispy rice balls filled with meat sauce, peas, Tender eggplant rolls filled with in our tomato sauce, topped with carrots and mozzarella. Our family recipe is Prosciutto di Parma, house made mozzarella cheese & fresh basil. - 9 tried & true, the authentic Sicilian way. - 10 tomato sauce and provolone cheese, topped with basil and baked in the oven. - 9 POLPO BASKET OF LICARI’S CHIPS Sous vide octopus served over a House made, seasoned with grated BRUSCHETTA warm spinach salad. - 13 parmesan & our own spice blend. - 5 Toasted crostini, vine ripe tomatoes, Roasted red pepper dip fresh basil, goat cheese crumbles and CAPONATA (contains bacon) - add 1 sweet balsamic reduction. – 10 Vibrant, sweet mixture of eggplant & other vegetables served with crostini. - 8 INSALATE Panelle Cake - 4 | All Natural Chicken Breast - 6 | Fresh Atlantic Salmon -8 | Beef Tenderloin - 8 BRUSCHETTA SPINACI CASA FRESCA CUNEO Spinach, goat cheese, pine nuts, bruschetta, Romaine lettuce, tomato, cucumber, kalamata Romaine wedge with crispy bacon crumbles & basil vinaigrette & shaved parmigiano reggiano. olives, red onion and our house vinaigrette. fresh tomato, topped with shaved parmigiano Small - 7 | Entrée - 13 Small - 6 | Entrée - 11 reggiano, pickled velvet vinaigrette & balsamic reduction.
    [Show full text]
  • Pasta Packaging
    ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
    [Show full text]
  • Di Eataly Experiencing Eataly Is Simple
    LE CUCINE DI EATALY EXPERIENCING EATALY IS SIMPLE E AT. We serve straightforward, simple food, for those who want to experience authentic Italian cuisine. We believe that with a few, Eat better, high-quality ingredients it is possible to prepare great tasting and “ satisfying dishes, at Eataly eating is simple. live better. ” SHOP. We present high-quality products from Italy and the best products from local producers. From artisanal producers to the rare, one of a kind production, from pasta to biscuits, to fresh bread, to the best cheeses and cured meats, at Eataly shopping for high-quality food is simple. LEARN. WE DELIVER! We provide many opportunities to learn about Italian food, culture and beyond though courses, guided tastings, demonstrations, and events. We believe that the more you FIND US ON ALL MAJOR FOOD know, the more you enjoy, at Eataly learning is simple. ORDERING PLATFORMS Mulino Marino flour is produced from soft GLI ANTIPASTI Italian wheat, carefully selected and blended to produce the highest-quality flour ZUPPA DEL GIORNO Soup of the day. Ask your waiter for today’s selection ANTIPASTO MINESTRONE GENOVESE | 35 DELLO CHEF | 99 Vegetable soup, drizzled with home-made pesto sauce Selection of Antipasti: fritto di calamari (90g), patatina tonda, arancino, mozzarella fior di latte and artichokes PATATINA TONDA | 19 Home-made potato chips BURRATA E TARTUFO | 79 FRITTO DI CALAMARI | 55 Burrata cheese served with datterino tomatoes, basil and preserved black Deep fried squid (180g) truffle BRUSCHETTA POMODORINI, RICOTTA ARANCINI
    [Show full text]
  • La Bifa - Pomodoro, Mozzarella, Salsiccia, Cipolla Pizza with Tomato Sauce, Mozzarella Cheese, Sausage, Onion
    ANTIPASTI Appetizer Bruschette miste Toasted bread selection Crostone ai porcini e scamorza Toasted bread with porcini mushrooms and smoked cheese Prosciutto crudo e Mozzarella di bufala Cured ham and Mozzarella cheese Parmigiana di melanzane Aubergine Parmigiana Tortino di pecorino senese con crema di pera Sienese pecorino cheese pie with pear cream Carpaccio di Cinta senese al finocchio selvatico, leggermente affumicato, su insalatine di campo Slightly smoked Cinta Senese pork carpaccio with wild fennel on field salad Carpaccio di bresaola con rucola e scaglie di parmigiano Dried beef Carpaccio with rocket and parmesan shavings Tagliere di salumi toscani, formaggio e bruschetta Platter of typical Tuscan salami with cheese and bruschetta Selezione di pecorini Terre di Siena, miele e mostarda A selection of Pecorino by the Sienese countryside with honey and mustard Carpaccio di salmone affumicato con rucola e mela Smoked salmon carpaccio with rocket and apple Carpaccio di pesce spada affumicato con misticanza Carpaccio of smoked swordfish with misticanza salad PRIMI PIATTI DELLA TRADIZIONE TOSCANA The traditional Tuscan cuisine Pappa al pomodoro e basilico Bread and tomato soup, with basil Ribollita alla toscana con olio D.o.p. e cipolla Typical bread and vegetable soup with olive oil and onion Acqua cotta alla senese con ovetto Sienese “Acqua cotta”, vegetable soup with egg PRIMI PIATTI DELLA CUCINA ITALIANA The traditional Italian cuisine Penne alla carrettiera (pomodoro, aglio, peperoncino) Penne (pasta) alla carrettiera (tomato, garlic, chili pepper) Penne al pesto senese (pomodoro, aglio, pesto) Penne (pasta) with pesto Siena (tomato, garlic, pesto) Tortellini al ragù di carne Tortellini with meat sauce Risotto al radicchio rosso e pecorino di Pienza Risotto with red radicchio and pecorino di Pienza Spaghetti alla corsara Spaghetti with seafood and tomatoes Gentili Ospiti: ci preoccupiamo della vostra salute, pertanto siete cortesemente invitati a segnalare tempestivamente eventuali allergie alimentari.
    [Show full text]
  • Lib-T64e-T75e-T97e-Tt98e
    Manuale di istruzioni Instructions manual Manuel d’instructions Bedienungsanleitung Manual instrucciones د ام T64 E £ T75E £ T97E £ TT98 E £ Forno elettrico Electric oven Four electrique Elektrische Ofen Horno Electrico ن Numeri di matricola / Serial numbers : Cod.73341170 Ver.: A11 Via A.Meucci, 4 - 61037 - Mondolfo (PU) ITALIA Tel. +39-0721-96161 - Fax +39-0721-9616299 Http : / / w w w . morettiforni . com e-mail: info @ morettiforni.com DICHIARAZIONE CE DI CONFORMITA’ DECLARATION OF CONFORMITY CE Il costruttore /The manufacturer MORETTI FORNI S.P.A. Indirizzo del costruttore/ Manufacturer address: Via A. MEUCCI N. 4 61037 MONDOLFO ( PU) DICHIARA CHE / DECLARES THAT I FORNI ELETTRICI / THE ELETRIC OVENS PM 60.60-72.72-65.105-105.65-105.105 F45E M90L - M130L F-S KX PD 60.60-72.72-65.105-105.65-105.105 F50E-F55E-F100E-F105E F30L UM iD 60.60-72.72-65.105-105.65-105.105/M R14E F60-80L UM MODULO HI-TECH AC iD 60.60-72.72-65.105-105.65105.105/D T64E - T75E – T97E – TT98E F45-50-100L UM RIALTO HI-TECH BCD P60E-P80E F55-105L UM AMALFI HI-TECH ABC P120E A-B-C L72.72-65.105-105.105-105.65 S100L UM – S120L UM – S125L UM BAKY 5TE AMALFI A-B-C-D L60.60 - LU60.60 AHL-MHL-RHL S100E – S120E – S125E AMALFI L-P60L-P80L-P120L KX60.60-72.72-65.105-105.65-105.105 AHL UM-MHL UM-RLH UM M90E A-C P60L UM-P80L UM-P120L UM P60KX-P80KX-P120KX F60-80L M130E A-B-C P110L – P150L AMALFI KX AHKX MHKX RHKX F30E-F60E-F80E S100L – S120L – S125L M90KX - M130KX iB 5TE sono conformi alle seguenti direttive / are in accordance with the directives : a) Direttiva Bassa Tensione 2014/35/UE e successive modifiche Low-tension directive 2014/35/EU and next modifications b) Direttiva Compatibilità Elettromagnetica 2014/30/UE e successive modifiche Electromagnetic compatibility directive 2014/30/EU and next modifications Mondolfo 20th April 2016 ATTENZIONE LE ISTRUZIONI SEGUENTI RELATIVE ALLA “MANUTENZIONE STRAORDINARIA” SONO STRETTAMENTE RISERVATE A PERSONALE TECNICO SPECIALIZZATO MUNITO DI REGOLARE LICENZA, RICONOSCIUTO ED ABILITATO DALLA DITTA COSTRUTTRICE.
    [Show full text]