7 Pasta E Fagioli, Reggiano Cheese, Chives SUPPLI

Total Page:16

File Type:pdf, Size:1020Kb

7 Pasta E Fagioli, Reggiano Cheese, Chives SUPPLI A N T I P A S T I I N S A L A T E P I Z Z E ZUPPA | 7 MISTICANZA | 11 QUATTRO FORMAGGI | 18 pasta e fagioli, reggiano cheese, chives field greens, kalamata olives, radish, gorgonzola dolce, fontina, grana padano, SUPPLI | 10 meyer lemon citronette fresh mozzarella, arugula pesto ARRABBIATA | 16 crispy risotto balls, fontina cheese, arrabbiata CAESAR | 13 fresh mozzarella, grana padano, arrabbiata PATATINE FRITTE | 9 romaine, focaccia croutons, white anchovy, PROSCIUTTO* | 21 french fries, grana padano, lemon aioli parmigiano reggiano parma prosciutto, arugula, fontina cheese, CALAMARI FRITTE | 16 SUGARLOAF CHICORY | 13 truffled sunny side up egg crispy calamari, lemon aioli pancetta, red onions, german cambozola, MOZZARELLA | 14 creamy vinaigrette S P E C I A L I T E fresh mozzarella, strawberries, macerated fennel, field greens, aged balsamic, grilled ciabatta P A S T A DUCK LIVER MOUSSE | 9 WAGYU BEEF N.Y. STRIP | 35 apple mostarda, grilled sourdough bread risotto forma, broccoli, gorgonzola dolce fonduta, MANDILLI | 23 CHEESE PLATE | 21 crispy shallots, herbed ridurre basil pesto, pine nuts, parmigiano reggiano vermont cave aged cheddar, italian fior d’arnico, SCAMPI | 29 CACIO E PEPE**| 17 italian ubriaco pinot rose, strawberries, apple mostarda, barton mills creamy polenta, fermented chili, spinach, spaghettini pasta, black pepper, pecorino pepato cheese grilled sourdough bread button mushrooms MANICOTTI FLORENTINE | 24 CRISPY EL FARRO OLIVES | 8 MAIALE SALTIMBOCCA | 27 ricotta, lemon, spinach, mozzarella, calabrian chile aioli berkshire pork scaloppine, spinach, sage lemon butter, arrabiata, grana padano cheese PROSCIUTTO WRAPPED PEARS | 10 parma prosciutto TAGLIATELLE CON FUNGHI** | 24 arugula, aged balsamic POLLO PARMIGIANO | 26 tagliatelle pasta, button mushrooms, spinach, ANTIPASTO | 20 breaded chicken breast, arrabbiata, fresh mozzarella, truffle crema, parmigiano reggiano lonza, parma prosciutto, giardiniera, pecorino pepato, spaghetti aglio olio supplement parma prosciutto | 2 ciabatta crostini BISTECCA CON PATATINE FRITTE | 36 RIGATONI CON POLPETTE | 25 texas beef hanger steak, spinach, veal ridurre, french fries *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, peaceful pork meatballs, arrabbiata, pecorino romano, CAVOLFIORE E BROCCOLE | 25 SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF fresh mozzarella crispy cauliflower, broccoli, arrabbiata, mozzarella, FOODBORNE ILLNESS. PLEASE NOTIFY YOUR SERVER IF YOU HAVE A PAPPARDELLE BOLOGNESE | 25 spaghetti aglio e olio FOOD ALLERGY OR INTOLERANCE AND WE WILL DO OUR BEST TO pappardelle pasta, beef and pork ragu, ACCOMMODATE YOUR NEEDS.**MAY SUBSTITUTE WITH GLUTEN parmigiano reggiano FREE RICE SPAGHETTI~ GNOCCHI ARRABBIATA** | 24 20% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE potato gnocchi, arrabbiata, pecorino romano OTHER LIBATIONS BEER El Presidente | 13 Crackberry Cider, Bishop Cider Co, Dallas, TX 6 % | 6 Eldorado Rum, Cointreau, Cocchi Torino, Splash ​ ​ ​ ​ Miller Lite, Milwaukee, WI 4.2% | 4 Grenadine, Orange Swath ​ ​ Pacifico, Mexico 4.5% | 5 ​ ​ The Backseat Driver | 12 Carl Kolsch, St. Elmo Brewing Co, Austin, TX 4.6 % | 6 ​ ​ ​ ​ Still Straight Bourbon, Calvados, Lemon, Cointreau, Peroni Nastro Azzurro, Vigevano, Italy 5.1% | 5 ​ ​ ​ ​ Cinnamon Sugar Rim Black Butte Porter, Deschutes Brewery, Bend, Oregon| 6 ​ ​ Mascalzone| 12 Electric Jellyfish, Pint House Pizza Austin, TX 6.8% | 9 ​ ​ ​ ​ ​ Blue Cheese Infused Vodka, Dry Vermouth, Kalamata Christmas Ale, Anchor Brewing, San Fran, CA 7% | 32 ​ ​ Olive Juice, Blue Cheese Olives (1.5L) Tartufo Shuffle | 12 Truffle Infused Rye Whiskey, Honey Syrup, Lemon, Nutmeg ** Tejano Breeze | 12 HAPPY HOUR Reposado Tequila, Martine Honeysuckle Liqueur, Lime, MONDAY-FRIDAY: 5PM - 6PM Honey Syrup, Edible Flowers ½ OFF BOTTLES OF WINE UNDER $100 Knock Knock Knock | 14 ½ OFF ANTIPASTI ( chicken liver mousse and all items above it) Heaven’s Door Whiskey, Angostura bitters, Turbinado ​ $8 classic cocktails sugar ( Barrel Aged Old Fashion) Frequent Flyer | 13 Union Mezcal, St. Elizabeth Allspice Drambouie, Dry Curacao, Orgeat, Lime .
Recommended publications
  • Antipasti-Appetizers
    MENU ANTIPASTI-APPETIZERS Tris di tartare: spigola, menta pepe rosa e pesca-tonno, panzanella e rucola croccante-gambero rosso e mela verde Mix tartare: seabass, mint, pink pepper and peach-tuna, bread panzanella salad and crispy arugula-red prawns and green apple 16,00 Salmone marinato alla barbabietola, dressing di salsa di soia e miele con cetrioli Homemade beetroot marinated salmon with soy and honey sauce topped with cucumbers 14,00 Tris di terra: tartare di filetto di manzo con tartufo nero-fagottino alla piastra ripieno di stracotto di manzo con il suo sugo e pecorino-arrosto di vitello con peperoni e cipolla in agrodolce Meat combo plate: beef fillet tartare with black truffle-grilled dumpling stuffed with beef stew with its sauce and shaved pecorino romano cheese-veal roast with sweet peppers and caramelized onions 15,00 Parmigiana di melanzane Aubergine Parmigiana style 12,00 Porchetta romana con pinsa Roman roast pork thinly sliced with focaccia 10,00 Pinsa con guanciale grigliata sfumato all’aceto balsamico Focaccia with grilled roman bacon and balsamic vinegar 10,00 Pinsa con stracciatella di burrata, alici, pomodoro e pesto di rucola Focaccia with burrata cheese, anchovy, arugula pesto and tomatoes 10,00 Fritto misto della casa: 2 pz fiore di zucca mozzarella alici, crocchetta baccalà mantecato con parmigiano e patate, ricotta e nocciole, salvia Roman mix fried: 2 pcs zucchini flowers with mozzarella and anchovies, codfish croquette with potatoes and parmigiano, ricotta cheese and hazelnuts 15,00 PRIMI-FIRST COURSES I classici
    [Show full text]
  • The Sysco Cheese Product Catalog
    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
    [Show full text]
  • Cacio E Pepe by Chef Jenn Monaco
    Cacio e Pepe by Chef Jenn Monaco Cacio e pepe is a pasta dish from modern Roman cuisine. "Cacio e pepe" means "cheese and pepper" in several central Italian dialects. As the name suggests, the ingredients of the dish are very simple: black pepper, grated Pecorino Romano cheese, and spaghetti.This dish is our family’s absolute favorite, a true pleaser even for my very picky kids! And not to mention quick, easy and cheap! I prefer Spaghetti pasta here as we use other macaroni such as Rigatoni and Penne for red sauce (marinara). Serve with a fresh baby green side salad and you won’t be disappointed. INGREDIENTS Kosher salt 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti) 3 Tbsp. unsalted butter, cubed, divided 1 tsp. freshly cracked black pepper 3/4 cup finely grated Grana Padano or Parmesan 1/3 cup finely grated Pecorino RECIPE PREPARATION Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente.
    [Show full text]
  • Il Nostro Menu Per Il Vostro Giorno Più Bello
    VILLA CONDULMER Via Preganziol, 1 – Mogliano Veneto (TV) Tel +39 041 59 72 700 – Fax +39 041 59 72 777 www.hotelvillacondulmer.it – email: [email protected] _____________________________________________________________ Il Nostro Menu per il Vostro Giorno Più Bello L’APERITIVO DI BENVENUTO PROSECCO DI VALDOBBIADENE , VINO BIANCO E ROSSO DEL TERRITORIO SPRITZ VENEZIANO ANALCOLICI ALLA FRUTTA HUGO , ACCOMPAGNATI DA : PIERINI TOSTATI ALLA SENAPE VERDURE DI STAGIONE IN PASTELLA : ZUCCHINE , PEPERONI , MELANZANE , CARCIOFI , FUNGHI PORCINI , PINZIMONIO BOCCONCINI DI TORTE SALATE ALLE VERDURE MOSAICI DI FINGER FOOD I SALUMI COMPOSIZIONI DI SALUMI ALL ’ITALIANA CON VERDURINE IN CARPIONE E PANE TOSTATO CASERECCIO , SOPRESSA VENETA PORCHETTA A COLTELLO SALAME NOSTRANO PROSCIUTTO CRUDO DI PARMA __________________________________________________________________________________________________________ VERDI SRL – società unipersonale – PI 04590540268 Via Preganziol, 1 – 31021 Mogliano V.to (TV) – Italia – tel. +39.041.5972700 – fax +39.041.5972777 VILLA CONDULMER Via Preganziol, 1 – Mogliano Veneto (TV) Tel +39 041 59 72 700 – Fax +39 041 59 72 777 www.hotelvillacondulmer.it – email: [email protected] _____________________________________________________________ L’ANGOLO DEL CASARO PLATEAU DI FORMAGGI NOSTRANI SELEZIONATI CON LE LORO MOSTARDE E CONFETTURE : GRANA PADANO , MORLACCO DEL GRAPPA , CASATELLA TREVIGIANA , ASIAGO OROLOGIO DI GORGONZOLA CON SEDANO CROCCANTE TRECCIA DI MOZZARELLA DI BUFALA CAMPANA BURRATE DI BITONTO DAL
    [Show full text]
  • Soup /Zuppe Pasta E Beans, 'My Way', with Rosemary, Sage. Olive Oil And
    Soup /Zuppe Pasta e beans, ‘My way’, with rosemary, sage. olive oil and shrimp puffs $12 (Pasta e fagioli My way rosmarino ,con olive e gamberi) Cream of leak and potato soup with grilled scallops wrapped in bacon $14 ( Minimum for two people) (Crema di patate e porri con cappesante grigliate avvolte nella pancetta) Caciucco alla livornese con crostini di pane Agliato ( Minimum for two people) $30 Starters / Antipasti Aubergine and burrata Timbale with Parmesan Wafers Served With basil flavoured Oil Fondue and creamed hot tomato sauce $12 (Timballo di Melanzane e Burrata con cCialde di Parmigiano Servito Con fonduta Olio al Basilico e Crema di Pomodoro Piccante) Cold Lamb with Lard strips with Wild berry jelly and balsamic Vinegar reduction$16 (Agnello freddo lardellato con gelatina ai Frutti di osco e riduzione di aceto balsamico) Ocean Drive Royal Row and Thinly sliced Marinated fish Entrée and mixed raw fish $16 (Misto di Carpaccio e Tartare) Mediterranean Octopus alad with thyme Flavoured Potatoes, Olives and basil $14 (Insalata di Polpo Mediterranea con Patate al Timo, Olive e Basilico) Tuna tartare with Orange Flavourserved with olive oil and Soya sauce Emulsion $14 (Tartara di tonno al profumo di arancia ,con emulsione di olio di oliva e Salsa di soya) Strips of Cuttle fish and mussels with Pizzaiola Sauce and Garlic Croutons $14 (Tagliatelle di Seppia e Cozze in Salsa Pizzaiola e Crostini di Pane Agliato) Paste e Rice Lobster ‘‘Paccheri’’ with Fresh Tomato and Basil $20 (Paccheri all’Aragosta con Pomodoro Fresco e Basilico) Spaghetti
    [Show full text]
  • Pasta E Fagioli 2
    Pasta e Fagioli 2 Scan Code To Watch Video! Recipe by: Laura Vitale 1) Rinse and pick through your beans, place them in a heavy duty soup pot (I use Serves 4 to 6 my Dutch oven) fill the pot 3/4 of the way with water, bring to a boil, reduce the heat Prep Time: 10 minutes to low, partially cover and simmer the Cook Time: 4 hours 0 minutes beans for a couple of hours or until almost fully cooked. Ingredients __8 oz of Dried Cannellini Beans 2) Once the beans are about 3/4 of the __4 oz of Pancetta, diced way cooked, sauté the pancetta until __2 cloves of Garlic, peeled but left whole crispy, remove with a slotted spoon to get __1 Carrot, peeled and minced rid of any excess rendered fat, add it to the __1 Stalk of Celery, minced beans, along with the carrot, celery, garlic, tomatoes, herbs and parm __3 to 4 Plum tomatoes from a can, roughly rind, partially cover and simmer on low for a couple of hours. chopped __Drizzle of good olive oil 3) Increase the heat to medium, bring to a boil (your pot should be filled __Parmesan rind about 1/3 of the way with liquid at this point, if not add enough water to __Few Sprigs of Parsley and Basil get it there) remove the rind, herb stems and garlic cloves, once to a boil __8oz of Ditalini Pasta add the pasta, season generously with salt and cook until pasta is al __Salt and Pepper to taste dente.
    [Show full text]
  • A Project By
    ANTIPASTO SALUMERIA ZUPPE SECONDI POLENTA FRIES , gorgonzola dip 9 SALUMI GF POLLO MATTONE GF STRACCIATELLA Prosciutto di Parma, capocollo, salsiccia Calabrese 18 Roasted free range chicken, rosemary, garlic, 25 POLPETTINE in tomato sauce 10 Egg drop, spinach, chicken broth, parmigiano reggiano 9 homemade taralli, olives sautéed spinach, roasted potatoes ARANCINI rice balls stuffed with ragu, melted mozzarella 10 GF GF PROSCIUTTO + FORMAGGIO MINESTRONE POLLO PARMIGIANA SPIDUCCI seasoned, grilled sirloin steak skewers 10 Prosciutto di Parma, hot salami, Italian cheeses, 18 Zucchini, potatoes, beans, celery, carrots, 9 Breaded boneless organic chicken breast, melted mozzarella, 26 POMODORI caponata, olives spicy tomato broth parmigiano, tomato sauce, rapini, roasted potatoes Bruschetta 8 GF PASTA + FAGIOLI TONNO SCOTTATO + CAPONATA GF FORMAGGI GF Seasonal tomato wedges, red onions, black olives, basil, 10 White + Romano bean soup, pancetta, 10 Seared Ahi tuna*, black olive salsa, green beans 29 Selection of soft + hard Italian cheeses, 17 oregano, extra-virgin olive oil, balsamic vinegar ditalini pasta, spicy tomato broth walnuts, honey peppered pineapple GF TROTA ALLA GRIGLIA GF Mozzarella di bufala, vine ripened tomatoes, basil, 17 Grilled trout, lemon caper drizzle, baby summer 28 extra-virgin olive oil, balsamic vinegar GF BURRATA squash, fava bean Traditional Italian cheese, Prosciutto di Parma, 18 RISOTTO FUNGHI arugula, aged balsamic vinegar GF SALMONE FRESCO ATLANTICO GF GF Grilled portobello, oyster + cremini mushrooms, 14 with
    [Show full text]
  • Italian Dining One Menu, Two Locations: Old Town Oceanside
    38 524 Duval Street (305) 296-1075 3593 S. Roosevelt Blvd. 5:30-10:30 Sun. ~ Thur., 5:30-11:00 Fri. & Sat (305) 295-6789 Right next door to Key West’s best martini bar, 5:00-10:30 Every Day Virgilio’s. Next Door to Benihana • Italian/Waterfront • Italian/Waterfront • Italian Dining One Menu, Two Locations: Old Town Oceanside Antipasti La Pasta Dal Forno Zuppa del Giorno Fettucinne Alfredo Cannelloni della Casa Soup of the day Italian egg noodles prepared with fresh cream & parmi- Cannelloni with a fi lling of ground veal & spinach, baked Summer 2013 • The Menu of the Florida Keys Summer 2013 • Bruschetta giano cheese in a tomato cream sauce Roma tomatoes tossed with fresh basil, red onions, garlic, Gnocchi al Gorgonzola Lasagna alla Bolognese cucumber & extra virgin olive oil, served on toasted Potato dumpling pasta fi lled with gorgonzola cheese pre- Lasagna latered with a tomato meat sauce, mozzarella & Italian bread pared with a fresh cream sauce & cloves of roasted garlic parmigiano cheese Involtini de Melanzana con Ricotta Spaghetti al Pomodoro con Basilico Il Pesce Eggplant with a fi lling of ricotta cheese & roasted red Spaghetti pasta served in a tomato garlic sauce & topped Served with rice & vegetables peppers, baked in tomato sauce & topped with parmi- with fresh basil giano cheese Cape Sante Spaghetti alla Bolognese Sea scallops sautéed with shallots, garlic & roma toma- Proscuitto e Milone Spaghetti pasta topped with a hearty tomato meat sauce toes in a scampi sauce Imported proscuitto de Parma with fresh melon & fresh basil
    [Show full text]
  • Take-Out Menu
    www.giannisitaliano.com Pizza Specialties 10” 14” small large Gianni’s Special 1. Pepperoni, Sausage, 18.95 21.95 Mushrooms, choice of Black Olives or Peppers. Quattro Stagione 2. (Four Seasons) 18.95 21.95 A four season selection: Pesto, Marinara, Olive Oil, Garlic & Mozzarella. Pizza Bianco 3. Olive Oil, Garlic, Onion, 18.95 21.95 a Favorite del Nord Ovest Parmesan, Oregano, Salt, Pepper & Mozzarella. The Northwest Favorite Dishes Glutten-Free Pasta Available Pizza Margherita 4. Fresh crushed 18.95 21.95 Spaghetti with Meat Sauce. 17.50 Tomatoes, Olive Oil, Mozzarella, Salt, Pepper, Spaghetti Oregano & Basil. with Meat Balls or Sausages. 17.95 Spaghetti with Mushroom Sauce. 17.95 5. Pizza Napoli Shrimp, Artichoke Hearts, 19.95 22.95 Spaghetti alla Marinara (Meatless Sauce). 17.95 Calamata Black Olives and Garlic. Spaghetti Aglio e Olio (Fresh Garlic & Olive Oil). 17.50 Pizza Pesto Spaghetti 6. Simply put . fresh Pesto 18.95 21.95 Aglio, Olio e Acciughe (Anchovies). 17.95 and Mozzarella Cheese. Spaghetti al Burro (Fresh Butter & Parsley). 17.50 Calzone Ravioli with Meat Sauce. 17.75 7. A baked turnover pizza filled 19.95 ––––– with Pesto, Pepperoni, Mushrooms and Ravioli with Meatballs or Sausages. 18.95 Mozzarella cheese. Ravioli ala Marinara. 17.95 ANY SINGLE ITEM PIZZA 16.95 18.95 TAKE-OUT 8. of your choice CHEESE 15.25 18.50 Dessert Menu MUSHROOMS 16.95 18.95 Fresh ice creams Torta Tiramisu OLIVES 8.95 Menu 16.95 18.95 Restaurant Hours PEPPERS Ask your server which ice creams 16.95 18.95 are featured today.
    [Show full text]
  • Tomatoes and Soft Cheese Tart
    Tomatoes and soft cheese tart Tomatoes and soft cheese tart is perfect for a summer brunch. Tomatoes from the garden are the key to this crunchy tart. They are rich in lycopene, a powerful antioxidant, whose bioavailability improves once cooked. Lycopene acts like a real “sweeper”, eliminating waste like those accumulated with the oxidation of LDL cholesterol. Robiola is one of my favorite Italian cheeses. Available in the best supermarkets and Italian food shops, it has an incredible creamy texture and a delicate taste that makes it perfect for many preparations. A product of Piedmont (North Italy), Robiola is made with sheep’s milk. The most renowned and protected designation of origin is Roccaverano’s Robiola. This cheese is one of the key ingredients of this delicious summer tart. Rich in taste, this recipe is made with wholewheat pastry, palm oil free. Tomatoes and soft cheese tart: Ingredients Serves 4 200 g (7 oz) Robiola cheese (or other soft cheese) 2 tbsps Parmigiano cheese, grated 3 tbsp Pecorino Romano, grated 2 tbsp extra virgin olive oil Sea salt and pepper, to taste 15 cherry (and/or dates tomatoes) 250 g (7 oz) whole wheat puff pastry, palm oil free 1 tbsp breadcrumbs 1 handful oregano 4-5 basil leaves Tomatoes and soft cheese tart: Method 1. Preheat the oven to 180°C (350°F/Gas 4). Mix the Robiola, Parmigiano, Pecorino, 1 tbsp extra virgin olive oil, salt and pepper and set aside. 2. Cut the cherry tomatoes in half and filled with cream cheese. 3. Roll out the puff pastry on a baking sheet, lined with baking paper.
    [Show full text]
  • Carry out Menu
    carry out menu appetizers tuna carpaccio 13.50 olive oil capers lemon bresaola 13.50 dry cured beef, arugula, shaved parmigiano mussels marinara 12.50 white wine, tomato, garlic & parsley caprese 12.50 tomato, fresh mozzarella, basil salads house salad 9 romaine, mixed greens, tomatoes, balsamic dressing arugula 9 tomato, goat cheese & lemon olive oil dressing gorgonzola 9 mixed greens, apple, walnuts, gorgonzola, balsamic reduction red beets 9 mint, olive oil, arugula caesar 9 soups pasta e fagioli 9 the classic italian bean soup, vegetarian minestrone 9 vegetable soup, vegetarian pasta tagliatelle 18.50 egg noodles, franco’s bolognese gnocchi 18.50 gorgonzola cheese sauce conchiglie alla rimini 20.50 shells, bay scallops, shrimp, zucchini, blush sauce rigatoni amatriciana 18.50 pancetta, onions, tomato sauce spaghetti and mussels 18.50 tomato sauce, garlic, white wine, parsley ravioli 18.50 ricotta filling, tomato sauce fettuccine alfredo 18.50 main courses egg-plant rollatini 19 eggplant slices, rolled with ricotta cheese and herbs, baked with tomato sauce and mozzarella tilapia mediterranean 20 garlic, capers, gaeta olives, white wine and tomato beans & mussels 20 cannellini beans, garlic, tomato sauce chicken piccata 20 sautéed with white wine, lemon and capers chicken siciliana 21 sautéed medallions, roasted peppers, provolone cheese franco’s chicken saltimbocca 21 chicken breast sautéed with sage, coppa, white wine chicken parmigiana 21 served with spaghetti, tomato sauce chicken marsala 21 marsala wine and mushrooms veal piccata
    [Show full text]
  • Prodotti Di Qualità
    IL CASO DEL TRENTINO Strategie per lo sviluppo dei Prodotti di Qualità nelle aree montane europee: IL CASO DEL TRENTINO Strategie per lo Sviluppo dei Prodotti di Qualità nelle aree montane europee: Strategie per lo sviluppo dei Prodotti di Qualità nelle aree montane europee: IL CASO DEL TRENTINO Provincia autonoma di Trento Provincia autonoma di Trento Unione Europea Unione Europea Strategie per lo sviluppo dei Prodotti di Qualità nelle aree montane europee: IL CASO DEL TRENTINO Provincia autonoma di Trento Unione Europea Informazioni strategiche per lo sviluppo di prodotti agricoli di qualità nelle aree montane europee © 2006 Giunta Provincia Autonoma di Trento Servizio Rapporti Comunitari Via Romagnosi 9 38100 Trento - Italy A cura di: Gabriella Valler e Federico Bigaran ISBN 88-7702-155-1 Progetto grafico: Prim@ ag. di pubblicità - Trento Stampa: Alcione - Trento Indice Presentazione pag. 5 IL PROGETTO COMUNITARIO pag. 7 a cura di Gabriella Valler, Federico Bigaran, Gian Antonio Battistel Premessa pag. 8 Le finalità del progetto pag. 10 I risultati raggiunti pag. 12 Elementi per la individuazione dei modelli strategici pag. 14 I partner del progetto pag. 17 PRODOTTI TRENTINI ANALIZZATI pag. 21 a cura di Gian Antonio Battistel e Fabio Romagnoli I PRODOTTI DELLA MONTAGNA ED I SEGNI DI IDENTIFICAZIONE DELLA TRADIZIONE PRODUTTIVA ED ORIGINE pag. 41 a cura di Gian Antonio Battistel e Federico Bigaran LA MONTAGNA E I SUOI PRODOTTI NELL'IMMAGINARIO DEI CONSUMATORI DEL NORD ITALIA pag. 49 a cura di Gabriella Valler, Federico Bigaran, Stefano Lombardo Premessa pag. 50 Metodologia utilizzata pag. 50 Struttura del questionario pag. 51 Conclusioni e commenti pag.
    [Show full text]