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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. -
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. -
Product List Number 5B - October 1, 2017
Product List Number 5b - October 1, 2017 Sweet Imports LLC – Product List 5b Page 1 Index Mineral Water 1 Tomato Products 2 Organic Sea Salt 4 Extra Virgin Olive Oil 4 ABM and Vinegars 6 Baked Products 8 The food industry has many moving parts and this is even more true when dealing with artisanal companies that produce many excellent Pasta 10 products that are very seasonal, and availability can be severely Rice 17 impacted by the outcome of the latest harvest. Flour 19 At Sweet Imports we strive to give you the most up-to-date pricing Baking Yeast 23 and information on product availability as possible. If this is a printed Truffle Products 24 document it may not be the latest revision published and some Seafood 27 information may be obsolete. Pesto and Ligurean Specialties 29 Please take a moment to log on to our website at https://sweetimports. Preserved Vegetables 32 com/wholesale-account/ and download the latest Product List. Capers 35 Buffalo Mozzarella 37 Fruit Preserves 38 Chocolate 43 Licorice 50 Confetti 50 Candy 51 Dessert Mixes 62 Our cover tribute to Italian excellence 1963 Ferrari 250 GTO Page ii Sweet Imports LLC – Product List 5b Sweet Imports LLC – Product List 5b Page iii Lauretana water springs in a pristine and wild ground at more than 1000 metres above sea level, in the North of Piedmont, surrounded by Biella Alps, a natural environment, protected and unpolluted, far from industrial and agricultural sites. It comes from the hydrogeological area of Monte Rosa glacier, that with its 4.600 metres overlooks the border between Italy and Switzerland: the mineral water flows deep, keeping unaltered all its organoleptic qualities and without running any risk of contamination. -
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. -
Analisi Del Settore PRODOTTI DA FORNO: Stato Dell'arte E Prospettive Di Marketing
CORSO ITS “Tecnico superiore per la valorizzazione ed il marketing dei prodotti agroalimentari” PROJECT WORK Analisi del settore PRODOTTI DA FORNO : stato dell’arte e prospettive di marketing Relatore Dott. Tria Mariano Corsisti Argese Angela Dell’Aera Giuseppe Polieri Grazia _______________________________________________________________________________ SEDE DEL CORSO: Fondazione ITS - C.da Caramia n.c. Locorotondo (Bari) Anno formativo: 2011-2012; 2012-2013 INDICE 1. Introduzione e breve nota metodologica 2. Principali prodotti di esportazione e di importazione del sistema agroalimentare italiano 2.1 Tabelle Dati ICE 2.2 Export dell’industria alimentare 3. Gli scambi per paese di provenienza e destinazione 4. Incremento sul mercato internazionale per il comparto prodotti da forno 4.1 Italia : export dei prodotti dolciari e da forno 4.2 Italia : esportazione di prodotti dolciari 4.3 Il mercato prodotti da forno in Giappone 4.4 Il mercato prodotti da forno in Cina 5. Andamento degli ordini per prodotti da forno periodo 2009-2011 6. L’industria alimentare nazionale Produzione industriale e indice di fatturato dell’industria alimentare Il commercio al dettaglio in Italia 7. Le vendite di prodotti alimentari confezionati nella GDO italiana 7.1 Le previsioni sui consumi italiani 7.2 Le vendite per formato distributivo della GDO 8. Consumo alimentare 9. La domanda iniziale 10. I prezzi della produzione 11. Il comparto biologico 11.1 Le tendenze dei consumi bio gennaio-ottobre 2012 12. Le nuove forme del pane Il pane simbolo dell’Unità d’Italia Il wellness guida l’innovazione Il surgelato conquista gli italiani Spinta salutistica per i cracker Nei grissini vincono gusto e packaging L’ascesa del gluten free Il fenomeno del “pane azimo” Il settore dolciario 13. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Why Serious Bakers Have Mother Issues Andrea Strong
Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise. -
Bakery & Breads Directory
BAKERY & BREADS DIRECTORY Bakery Breads 2018 - Cover.indd 2 01/10/2018 16:16 WELCOME to the Bakery & Breads Directory Published October 2018 Prices in this brochure correct at time of printing. Subject to market price changes. Confirm current price at time of dispatch. Bakery Breads 2018 - Inside Cover.indd 1 03/10/2018 11:06 Let us INSPIRE YOU Want to develop your menus to offer your customers more? Come and explore the Total Foodservice range as we cook up some of our most relevant product lines for your business and present them in new and innovative ways. Our aim is to send you away with a little seed of inspiration for you to turn into your own menu masterpiece. You can even get hands on and trial the products for yourself in our kitchen, or simply sit back and let us do the work while you have a team meeting with your chefs and managers in our presentation and meeting rooms. OUR FACILITIES Our Clitheroe Depot has a fully fitted kitchen which is light and spacious with a homely feel, giving you and your team plenty of room to experiment with the food. Or sit back and let us demonstrate for you in our adjacent presentation room with viewing/serving window – comfortable for 8 people and opens up to accommodate 16. At our Huddersfield Depot we have a newly fitted training & demonstration kitchen. Join us and let us demonstrate our products and inspire you with new ideas for your menus. We also have a full Barista set up with a cosy space for you to sit and relax. -
EATALY Nyc Catering Menu
Eat better. Host better. EATALY nyc catering menu '(646) 677-8599 *[email protected] THE IDEA BEHIND EATALY IS SIMPLE We gather high quality Italian food and drink under one roof, where you can eat, shop, and learn. Oscar Farinetti first envisioned the Eataly concept in 2004, and, after three years of research and planning, opened the first store in Turin, Italy, in January 2007. There are more than 35 Eataly stores around the world, with the highest number concentrated in Italy. Within the next couple of years, Eataly is planning to open new locations in Europe, the USA, and Canada. Our future is bright, and we believe the best is yet to come. 2 COLAZIONE | 4 - 5 Breakfast PRANZO & CENA | 6 - 11 Lunch & Dinner FESTA | 12 - 14 Entertainment Platters DA BERE | 15 Drinks DOLCI | 16 - 17 Dessert LET US CATER YOUR NEXT ORDERING | 18 - 19 MEETING OR EVENT! INFORMATION At Eataly, we believe you should only fill your body with the best ingredients available. We never use fillers, preservatives, or high fructose corn syrup products. Our team consists of top-notch cheesemongers, highly skilled and experienced chefs, and Italy’s most talented bakers and pastry makers. When you cater with Eataly, you are making a choice to use the best! Whether it is an office happy hour or early breakfast meeting, rest assured that your food will arrive beautifully presented and taste even better! *Our menus are seasonal and may be subject to change '(646) 677-8599 3 *[email protected] AN ITALIAN BREAKFAST ASSORTED ITALIAN BREAKFAST SANDWICHES Small $85 • Serves 10-15 Large $110 • Serves 15-20 POMODORO E MOZZARELLA Tomato, Eataly housemade mozzarella, and basil on a housemade semi-sweet bun UOVO Egg, porchetta, housemade mayonnaise & A. -
Wholesale Miami
W h o l e s a l e Miami office: (305) 751-1144 M i a m i [email protected] Sullivanstreetbakery.com/Miami Old world, Italian inspired, hearth baked bread Mixed from scratch, shaped by hand, locally baked in Miami Clean label (no preservatives) STIRATO PUGLIESE SESAMO Long, baguette-shaped loaf with a light Oval loaf with a chestnut-colored crust Chestnut-colored crust, abundantly brown crust and open, irregular crumb and open, irregular crumb structure. coated with unhulled sesame seeds; structure. Slightly sour, nutty aftertaste. Slightly sour, caramel essence. open, irregular crumb. Slightly sour, caramel essence. Lg 16.5" x 7.5" x 4" (960g/ 34oz.) 24" x 2.75" x 1.75" (320g/ 11oz.) Sm 13" x 5" x 3.5" (480g/ 16oz.) 13" x 5" x 3.5" (480g/ 16oz.) FILONE TRUCCIONE SARE MULTIGRANI Our house specialty- rustic sourdough A signature blend of sunflower Large dark baked loaf, generously loaf, dark crust, whole wheat flour, seeds, unhulled sesame, pumpkin, coated with wheat bran; open, irregular irregular crumb structure. Excellent flax, millet, and oats combined with crumb, waxy interior. Mature table bread, open faced sandwiches, whole wheat flour and dark honey fermentation, nutty and sour flavor, and toast. Long shelf-life. creates a hearty, nutritious loaf. slightly bitter. Filone 24" x 5" x 3.5" (960g/ 34oz.) Lg 17" x 7" x 3.5" (970g/ 34oz.) Lg 17" x 7" x 3.5" (1120g/ 39oz.) Commune 15" x 5" x 3.5" (450g/ 16oz.) Sm 13" x 5" x 3" (485g/ 17oz.) Sm 13" x 5" x 3" (560g/ 19oz.) NORTH CIABATTA CRUCCOLO PULLMAN White Sourdough; Sare Wheat; Multigrani Large light baked loaf; open, irregular Rustic and unique, Utilizing our signature doughs, baked in a square crumb, waxy interior. -
Sicily UMAYYAD ROUTE
SICILY UMAYYAD ROUTE Umayyad Route SICILY UMAYYAD ROUTE SICILY UMAYYAD ROUTE Umayyad Route Index Sicily. Umayyad Route 1st Edition, 2016 Edition Introduction Andalusian Public Foundation El legado andalusí Texts Maria Concetta Cimo’. Circuito Castelli e Borghi Medioevali in collaboration with local authorities. Graphic Design, layout and maps Umayyad Project (ENPI) 5 José Manuel Vargas Diosayuda. Diseño Editorial Free distribution Sicily 7 Legal Deposit Number: Gr-1518-2016 Umayyad Route 18 ISBN: 978-84-96395-87-9 All rights reserved. No part of this publication may be reproduced, nor transmitted or recorded by any information retrieval system in any form or by any means, either mechanical, photochemical, electronic, photocopying or otherwise without written permission of the editors. Itinerary 24 © of the edition: Andalusian Public Foundation El legado andalusí © of texts: their authors © of pictures: their authors Palermo 26 The Umayyad Route is a project funded by the European Neighbourhood and Partnership Instrument (ENPI) and led by the Cefalù 48 Andalusian Public Foundation El legado andalusí. It gathers a network of partners in seven countries in the Mediterranean region: Spain, Portugal, Italy, Tunisia, Egypt, Lebanon and Jordan. Calatafimi 66 This publication has been produced with the financial assistance of the European Union under the ENPI CBC Mediterranean Sea Basin Programme. The contents of this document are the sole responsibility of the beneficiary (Fundación Pública Castellammare del Golfo 84 Andaluza El legado andalusí) and their Sicilian partner (Associazione Circuito Castelli e Borghi Medioevali) and can under no Erice 100 circumstances be regarded as reflecting the position of the European Union or of the Programme’s management structures. -
Pesto Caprese Half 5.50 / Full 8.25 Tomatoes, Basil
Pesto Caprese half 5.50 / full 8.25 tomatoes, basil, fresh mozzarella, olives, & red wine vinaigrette Bruschetta half 3.50 / full 4.50 grilled ciabatta, tomatoes, basil, & garlic with goat cheese add 1.50 Steamed Mussels half 7.25 / full 10.25 with garlic, fresh herbs, white wine, & grilled ciabatta toast Scampi half 6.95 / full 9.95 shrimp, lemon, garlic, light butter, white wine, tomatoes & grilled ciabatta toast Spinaci 4.75 sautéed spinach, garlic, raisins, & pine nuts Calamari 6.25 grilled calamari with olive tapanade on grilled herb gread Ravioli di Zucca 5.75 butternut squash ravioli, sage, & brown butter Polenta y Verdura 5.75 crispy polenta with sautéed mushrooms, tomatoes and crumbled goat cheese Antipasti Platter 11.95 a combination of our favorite appetizers: Pesto caprese (3), half order Bruschetta & Calamari Soup of the Day 4.50 Caesar Salad half 4.50 / full 6.75 crispy romaine, garlic croutons & imported parmesan with grilled chicken add 2.00 Chopped Romaine Salad 9.75 chicken, pancetta (Italian bacon), crispy romaine, tomatoes, & gorgonzola vinaigrette Mixed Green half 4.50 / full 6.75 organic mixed greens, gorgonzola, carrots, & balsamic vinaigrette Warm Seafood Salad 9.95 organic mixed greens, salmon, prawns, calamari, mussels, potatoes, & dijon vinaigrette Beet Salad 8.75 organic mixed greens, roasted beets, goat cheese, pine nuts, & red wine vinaigrette Spinach Salad 9.25 baby spinach, pancetta (Italian bacon), caramelized onions, toasted pine nuts, goat cheese, & balsamic vinaigrette Niciose Salad 9.50 albacore tuna,