First Course

TASTE & SHARE ST ON E FIRE PIZZA ARTISAN CHEESE flights include rustic bread, apples, LOBSTER & SHRIMP POTSTICKERS | 14 PEAR & GORGONZOLA | 15 pears & grapes roasted fresno chilies + spicy lemon sauce d’anjou pear + caramelized onion + basil honey + parmesan CLASSIC | 1 7 FIG & GORGONZOLA BRUSCHETTA | 1 1 Point Reyes Blue Cheese, CA dried mission figs + gorgonzola + balsamic reduction MARGHERITA | 13 rich + creamy + semi hard + cow’s milk tomato sauce + torn basil + fior di latte FRITTO MISTO | 13 Piave Vecchio, Italy calamari + rock shrimp + sweet peppers CHARCUTERIE | 15 cow’s milk + nutty + sweet lemon aioli + spicy marinara pancetta + prosciutto + salami + italian sausage Manchego, Spain CRU HOUSE SALAD | 10 SALSICCIA | 14 zesty + exuberant sheep’s milk artisan greens + campari tomatoes + cucumbers goat + mozzarella + roasted pepper + italian sausage firm + dry herbed goat cheese + sherry vinaigrette FIG & PROSCIUTTO | 15 BEET CARPAC CIO | 12 fig jam + arugula + fontina GREAT AMERICAN | 17 gold and candy stripe beets Humboldt Fog, Cypress Grove, CA CRÚ STEAK | 16 watermelon + goat cheese + evoo goat’s milk + creamy + luscious + ribbon beef tenderloin + red onion + mixed greens + balsamic f ash through the center GOAT CHEESE BEIGNET | 10 Coupole, Vermont Creamery, VT goat cheese + honey + cracked pepper ------------------- aged goat’s milk + mild dense center * AHI TARTARE | 16 fresh milk taste B IG PLATES avocado + cucumber + cilantro + vine ripened tomato Laura Chenel’s Chevre, Sonoma, CA citrus olive tapenade * FILET MIGNON | 27 soft goat’s milk + fresh creamy chevre 6 oz filet of beef + truffle potato gratin + haricot vert light hint of grass GRILLED CHEESE & TOMATO BAS IL SOUP | 12 point reyes blue cheese + rosemary chianti sauce taleggio cheese panini + white truffle oil + tomato basil soup CAST IRON SEARED SEA SCALLOPS | 28 CHEF’S PICK | 17 CAPRESE SALAD | 12 basmati rice + sweet corn + english peas vine ripened tomato + buffalo mozzarella + basil pesto golden tomato marinara Tea Hive, PA aged in barolo wine cask + bold + tangy CHARCUTERIE BOARD | 17 GRILLED HANGER STEAK | 2 2 grapey flavor prosciutto + salami + manchego cheese heirloom tomatoes + blue cheese vinaigrette Pecorino Brillo, Italy foie gras mousse + antipasti + rustic bread truffle parmesan fries sheep’s milk + aged in chianti STEAMED PRINCE EDWARD MUSSELS | 1 4 CHICKEN SALTIMBOCCA | 20 Cashel Blue, Ireland prosecco + pancetta + campari tomato + basil prosciutto + fontina + basil + haricot vert cow’s milk + semi soft + blue veined mellow blue flavor CRAB & AVOCADO BRUSC HETTA | 1 6 CEDAR PLANK SCOTTISH SALM ON | 23 jumbo blue crab + grilled corn heirloom tomatoes + fennel + arugula campari tomatoes SINFUL EXPERIENCE | 17 WILD ALASKAN HALIBUT PICCATA | 26 Mt Tam, Cowgirl Creamery, CA CHEESE FONDUE | 16 jumbo lump crab + roasted asparagus organic milk + triple cream + firm fontina + black truffle tartufo + apple + pear lemon butter caper sauce buttery + earthy white mushroom herb flatbread + jumbo asparagus FRESH MARKET SPECIAL | MKT Robiola, Italy * LAMB LOLLIPOPS | 18 please ask server for today’s chef feature cow’s milk + soft ripened + buttery point reyes blue + red wine demi + mint + crispy prosciutto hints of mushroom * THESE ITEMS MAY BE S ERVED RAW OR UNDERCO O K E D , O R CONTAIN RAW OR UNDER COOKED INGREDIENTS. Delice de Jura, France THE CONSUMPTION OF RAW OR UNDERCOOKE D EGGS, MEAT, POULTRY, SEAFOOD OR SHELLFISH MAY INCREA SE YOUR RISK reblochon style + earthy tones + rich OF FOOD BORNE ILLNES S. creamy cow’s milk .

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Class 1.3 Cheeses Consorzio Tutela Taleggio Via Roggia Vignola 9
ANNEX I SUMMARY TECHNICAL SPECIFICATIONS FOR REGISTRATION OF GEOGRAPHICAL INDICATIONS NAME OF THE GEOGRAPHICAL INDICATION: TALEGGIO CATEGORY OF THE PRODUCT FOR WHICH THE NAME IS PROTECTED Class 1.3 Cheeses APPLICANT: Consorzio Tutela Taleggio Via Roggia Vignola 9 - 24047 Treviglio (BG) PROTECTION IN EU MEMBER STATE OF ORIGIN - Decreto del Presedente della Repubblica del 15.09.1988; - Regolamento (CE) n. 1107/96 della Commissione del 12 giugno 1996 relativo alla registrazione delle indicazioni geografiche e delle denominazioni di origine nel quadro della procedura di cui all'articolo 17 del regolamento (CEE) n. 2081/92 del Consiglio DESCRIPTION OF THE AGRICULTURAL PRODUCT OR FOODSTUFF Soft raw table cheese made only with whole cow’s milk. The physical characteristics of the TALEGGIO cheese are as follows: 1) wheel: parallelepiped quadrangular. With sides from 18 to 20 cm; 2) heel: straight 4 / 7 cm with flat surfaces and sides of 18 / 20 cm; 3) average weight: from 1.7 to 2.2 kg per wheel, more or less, for both characteristics in relation to the technical processing conditions. At any rate, the variation cannot exceed 10% ; 4) rind : thin, soft consistency, natural rose colour (l 77 a/b 0.2 at tristimulus colorimeter), with presence of typical microflora. No processing of the rind is allowed. 5) paste: cohesive structure; no holes with only a few extremely small ones irregularly distributed; basically compact consistency, softer right underneath the rind; 6) colour of the paste: from white to straw yellow; 7) taste: characteristic, slightly aromatic; 8) chemical characteristics: fat content per dry matter 48%; minimum dry extract 46% ; maximum water content 54%, furosine max 14mg/100g proteins.
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Ref. Ares(2013)3642812 - 05/12/2013 VI/1551/95T Rev. 1 (PMON\EN\0054,wpd\l) Regulation (EEC) No 2081/92 APPLICATION FOR REGISTRATION: Art. 5 ( ) Art. 17 (X) PDO(X) PGI ( ) National application No 1. Responsible department in the Member State: I.N.D.O. - FOOD POLICY DIRECTORATE - FOOD SECRETARIAT OF THE MINISTRY OF AGRICULTURE, FISHERIES AND FOOD Address/ Dulcinea, 4, 28020 Madrid, Spain Tel. 347.19.67 Fax. 534.76.98 2. Applicant group: (a) Name: Consejo Regulador de la D.O. "IDIAZÁBAL" [Designation of Origin Regulating Body] (b) Address: Granja Modelo Arkaute - Apartado 46 - 01192 Arkaute (Álava), Spain (c) Composition: producer/processor ( X ) other ( ) 3. Name of product: "Queso Idiazábaľ [Idiazábal Cheese] 4. Type of product: (see list) Cheese - Class 1.3 5. Specification: (summary of Article 4) (a) Name: (see 3) "Idiazábal" Designation of Origin (b) Description: Full-fat, matured cheese, cured to half-cured; cylindrical with noticeably flat faces; hard rind and compact paste; weight 1-3 kg. (c) Geographical area: The production and processing areas consist of the Autonomous Community of the Basque Country and part of the Autonomous Community of Navarre. (d) Evidence: Milk with the characteristics described in Articles 5 and 6 from farms registered with the Regulating Body and situated in the production area; the raw material,processing and production are carried out in registered factories under Regulating Body control; the product goes on the market certified and guaranteed by the Regulating Body. (e) Method of production: Milk from "Lacha" and "Carranzana" ewes. Coagulation with rennet at a temperature of 28-32 °C; brine or dry salting; matured for at least 60 days.
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Touchofitaly.Com (302) 703-3090
PRIMI PIATTI SECONDI PIATTI Orecchiette con Salsiccia e Friarielli 18 Pollo al Taleggio 21 Ear shaped pasta with Italian sausage and broccoli rabe sautéed in Chicken cutlet breaded in our homemade bread crumbs, pan-seared in garlic, and EVOO a white wine Italian herb sauce then topped with melted taleggio cheese and prosciutto di parma, served over a bed of sautéed spinach Ravioli 18 Borgatti’s hand-crafted cheese ravioli topped with our homemade Salmone Oreganata 21 tomato basil sauce and a dollop of fresh ricotta Salmon roasted in our wood-fired oven then topped with warm caponata, served with escarole and cannellini beans Fettuccine Alfredo 18 Filetto di Manzo alla Griglia 28 Homemade fettuccini pasta tossed in a light parmigiano reggiano Fire-grilled hanger steak with Italian seasonings served with sautéed cream sauce topped with seared pancetta and shaved asiago cheese peppers, onions, and broccoli rabe Costoletta di Vitello 30 Garganelli alla Bolognese 19 Porterhouse veal chop roasted to a medium temperature in our wood- Homemade penne style pasta tossed in our classic meat sauce topped fired oven, seasoned with Italian herbs and EVOO, served with spinach with freshly grated parmigiano reggiano and basil and rosemary roasted potatoes Tagliatelle Fra’ diavolo 24 Pollo alla Contadina 23 Thin flat noodles with shrimp, clams, mussels, and calamari tossed Oven roasted chicken on the bone with sweet Italian sausage sautéed in a spicy hot marinara sauce with peppers, onions, potatoes, EVOO, and rosemary Gnocchi Calciano 14 Light as a feather
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Call: 720.484.5484 1801 Central Street • Denver, Colorado 80211 PASTA ANTIPASTI APPETIZERSmarcellasrestaurant.com 3 for 1 8 • 5 for 24 PARMA PROSCIUTTO Whipped Ricotta Cheese, MAKE A RESERVATION 11 PENNE ALLA Spicy Tomato Sauce, BRUSCHETTA Roasted Tomato SICILIAN CAPONATA ROASTED ARRABIATTA Toasted Garlic, Sweet Basil 15.50 Roasted Eggplant Salad, CAULIFLOWER MELTED Crostini, Apple, 13 Olives, Capers Olive, EVOO PECORINOAPPETIZERS CHEESE Truffle Honey RAVIOPALI GoatS CheeseTA Ravioli, Roasted ANTIPASTI MEZZALUNA Eggplant, Tomato, Basil 17.50 WARM OLIVES3 for 1 8 • 5 ZforUCCHINI 24 PARMESAN BPARAISEDRMA P R OSCIUTTO Whipped Ricotta Cheese, Cerignola, Picholine, Roasted Garlic Simple Tomato Sauce 1011 FETTUCPENNEC INEALLA & TornSpicy BreadTomato Crumb, Sauce, SICILIAN CAPONATA ROASTED VBREAUSCHETTAL MEATBALL Roasted Tomato Gaeta, Beldi & Chiles ARRMEATABIATTABALL Alfredo,Toasted TomatoGarlic, Sweet Marinara Basil 17 15.50 Roasted Eggplant Salad, CAULIFLOWER PMREOSCIUTTOLTED ShavedCrostini, Prosciutto, Apple, 13 FOlives,UNGHI Capers MISTI GRAOlive,PPA EVOOCUR ED ANDPECO MERINOLON CHEESE RipeTruffle Melon Honey 10 PIZZA FAVORITES SPAGHETTIRAVIO L&I TomatoGoat Cheese Marinara, Ravioli, Roasted Mixed Mushrooms, SALMON MEZZALUNA Eggplant, Tomato, Basil 17.50 ZUCCHINI PARMESAN MEATBALL Fresh Grated Parmesan 17 Shiitake,WARM O Crimini,LIVES Cucumber, Red Onion, BRAISED Roasted Garlic ARANCINI SimpleFried Risotto, Tomato Mozzarella Sauce 10 Cerignola,Oyster Picholine, Lemon Zest VEAL MEATBALL FETTUCCAPELLCINIINE A &L BlisteredTorn Bread Tomato,
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TO START Arancino - fried Sicilian rice ball with ragout and provola cheese • 3 € f.u. Fried Pizzina with Parma ham and burrata • 3 € f.u. Potato chips, light but flavorful • 5 Potato croquettes • 3 € f.u. Fried Pizzina “Montanara” with tomato and Grana cheese • 3 € f.u. Pizzella with aubergines • 3 € f.u. Mini fried Calzone with tomato, fiordilatte and basil • 3 € f.u. • Limousine Burger • 15 • Fried calamari* • 15 200 gr. limousine beef, lettuce, tomato, guacamole and Fontina cheese • Fried calamari* and shrimps* • 18 For our dough we use blend of wholemeal and semi-whole flour. We suggest the sharing. CLASSIC PIZZA TASTING PIZZA MARINARA • 8 BURRATA AND TOMATO • 14 MARGHERITA WITH FIORDILATTE • 10 BUFALA AND TOMATO • 14 MARGHERITA WITH BUFALA • 10 PARMA HAM AND BURRATA • 20 COSACCA • 10 CARAMELIZED ONION taleggio cheese • 18 tomato, Provolone del Monaco cheese and basil Barley dough RED SHRIMP* burrata, artichokes and hazelnuts • 28 SALINA CAPER AND CETARA ANCHOVY • 13 CULATELLO DI ZIBELLO spaccatelle and figs molasse • 27 tomato, fiordilatte and oregano AMBERJACK CARPACCIO* CASCINA • 14 crispy “Cru Caviar”, onion and persimmon • 26 bufala, raw cherry tomatoes, fresh salad and Parma ham MADNESS • 14 bufala, cherry tomatoes, Grana, basil and Parma ham IN TEGLIA PIZZA NDUJA FROM SPILINGA • 16 fiordilatte, persimmon, bufala ricotta cheese and caramelized onions Barley dough CHICORY AND ANCHOVY • 16 PARMA HAM AND BURRATA • 12 bufala, chicory, marinated anchovy sauce, confit cherry tomatoes and chili pepper Barley dough ARTISAN COOKED HAM
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PIZZE (pan of fresh Chitarra Spaghetti with, clams, calamari, cuttle fish, scampi, shrimps, mussels, razor clams and cherry tomatoes) All our pizzas made with BIO flour (Molini Pivetti) are cooked with SPAGHETTONI (di Gragnano 100% grano Italiano) fresh Italian mozzarella, tomatoes from Campania and “extravergine” With Clams and Bottarga sauce 13 € olive oil and leavened naturally for 24 hours. All our pizzas can be served with BUFALA MOZZARELLA (€ 1,50 extra) FISH COURSES CLASSIC PIZZA BIG LUISA Cod fillet 16,00 € With helm, capers, olives on creamed potatoes and crispy leeks MARGHERITA (tomato & mozzarella,parmesan cheese and basil) 9 € DIAVOLA (tomato & mozzarella and spicy salami) 10 € FRESH SEA BASS 16,00 € HAM AND MUSHROOMS 10 € roasted with potatoes, cherry tomatoes, asparagus and sweet red onions NAPOLETANA (tomato & mozzarella, anchovies, capers and oregan) 10 € OUR GRILLED MIX SEAFOOD MAIALONA (tomato & mozzarella, ham, spicy salami, salami, sausage)11 € With calamari, cuttlefish, prawns with seasonal vegetables 16,00 € 4 STAGIONI (tomato & mozzarella, ham, olives mushrooms, artichokes) 11 € MEAT MAIN COURSES CAPRICCIOSA (ham, spicy salami, mushrooms, olives, sausage) 11 € VEGETARIANA (tomato & mozzarella and mix vegetables) 11 € Bio chicken breast with tuscan bacon in wine sauce served with green 4 CHEESES 11 € peas and potatoes purè 14 € AL CRUDO (tomato & mozzarella with Parma ham) 11 € Roast pork (baked in a wood oven) in Vernaccia wine sauce PASTA OUR SPECIALITIES served with chickpeas and golden sage potatoes 14 € Salsicce
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This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Aqua Pazzo Restaurant Menu 492 Mcclurg Road, BOARDMAN, OH 44512 Description: Homage to Rome with delectable dishes that capture the true essence of its native land. Phone: (330) 965-5899 Hours: T-Th 4-10PM|F/S 4-11PM|M/Su Closed Cheese 36-MONTH D.O.P. PARMIGIANO REGGIANO Sharp, Fruity, Nutty, Firm, Cow AURICCHIO PROVOLONE Sharp, Aged, Firm, Cow D.O P. TOSCANO PECORINO ROMANO Salty, Sharp, Firm, Sheep DOLCI GORGONZOLA Tangy, Sweet, Creamy, Semi-Soft, Cow HAND-MADE MOZZARELLA Mild, Semi-Soft, Cow SOTTOCENERE AL TARTUFO Cinnamon, Nutmeg, Truffle, Semi-Soft, Cow TALEGGIO D.O.P. Mild Sweet, Pungent Semi-Soft, Cow Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Large Plates CHICKEN, SAUSAGE & PEPPADEW PEPPERS Pan Seared Free Range Chicken Breast, Fennel Sausage, Salt-Crusted Fingerling Potatoes + Sweet & Hot Peppers CREMINI MUSHROOM CULOTTE BISTECCA 6-Ounce Pan Sauteed Culotte Steak, Cremini Mushrooms, Fresh Thyme, Pearl Onions, Marsala Jus + Risotto Milanese FILETTO TALEGGIO & PANCETTA CANDY Cast Iron Seared 10-Ounce Filet Mignon, Taleggio Cheese, Pancetta Candy, Chianti Syrup + Salt Crusted Fingerling Potatoes FIRE GRILLED NY STRIP STEAK, CRESS & PARMIGIANO Fire Grilled Sliced 14-Ounce NY Strip Steak, Green City Growers Live Horseradish Cress Salad, EVOO, Shaved Parmigiano Reggiano + Grilled Meyer Lemons LONG BONE-IN PORK CHOP & MISSION FIGS Fire Grilled Loess Hills Heritage Pork Chop, Salt-Crusted Fingerling
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Food Safety, Production Modernisation and Origin Link Under EU Quality Schemes
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il Margutta INVERNO 2018 veggy food & art since 1979 MAGAZINE N° 5 ? cultura apericena* ! : E ARTISTI mostre * Mv fatti CUCINA eventi wi-fi e ARTE; amoreperglianimali NCULTURA gourmetg * CULTURA cucinaARTE a eccellenzanaturale musica n U CUCINA @ benessere !vegetarian artisti fatti eventi * musica * FOR YOU COMPLIMENTARY COPY MENU...TO À THE STARSLA from 19.30CARTE We are pleased to welcome you to our restaurant… Our main ingredients are passion, love and respect for nature, together with the desire to astound and captivate you by using prime ingredients from environmentally-friendly sources. Ours is a responsible choice, both for the environment and for our well-being. Here, taste comes with lightness and beauty, fantasy and tradition and last but not least, innovation. Bon appetit. Mirko Moglioni FROM OUR VEGETABLES GARDEN OV CREAMY AND TRUFFLE CLASSIC AND CREATIVE (SALADS E RAW FOOD) CORNMEAL MUSH (SECOND COURSES) served with Castelmagno cheese fondue 15 OV PUNTARELLE SALAD PUMPKIN SOUFFLÈ with goji berries, chickpeas mayonnaise, with fine black truffle, rhubarb caramel shallot, radish served with quail PRALINES OF BROCCOLI AND POTATOES and taleggio cheese fondue with “cacio e pepe” mousse egg and pumpkins with mustard 15 12 12 OV MUSHROOM SELECTION OV DALÌ PLATTER roasted Porcini mushrooms marinated in V WINTER SALAD a selection of our starters mixed salad leaves, sunflower seed, Port wine, Champignon mushrooms stuffed (For two people ) grapefruit, grapes, pomegranate, with tofu and seitan flavored with lime, keiser pear and walnuts 30 Plurotus mushroom cutlet, and Shiitake mushrooms grilled and in oil 12 WHEAT, RICE AND SOUPS (MAIN COURSES) 18 V CASTELFRANCO RADICCHIO with grilled polenta croutons, TRIS OF CABBAGE MEATBALLS rhubarb roots in osmosis, pumpkin gel OV CREAMED CAULIFLOWER VIOLET with purple cauliflowers and pine nuts, and bergamot essence OF SICILY yellow cauliflowers and pistachios, white with gelée of balsamic vinegar cauliflowers and hazelnuts.
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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.....................................................................................................................................................
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menu download the app SEARCH IL VERDE IN THE APP STORE IlVerde.com.au ilverdekingst ilverde_kingst cheese wheel pasta every tuesday and thursday $20 pizza special every sunday starters • antipasti pasta & risotto • primi piatti pizza rossa (GF option available) (red base pizza) TRUFFLE POLENTA CHIPS sprinkled with parmesan (GF) ........... $8 SPAGHETTI CON GAMBERETTI, AGLIO, olio e PEPERONCINO .......................... $27 PIZZA IL VERDE ........................................... $25 PIATTO DI ANTIPASTO ................................... $26 chilli | olive oil | garlic | wild caught fresh prawns | Italian parsley | grana padano fresh fior di latte | rocket | cherry tomatoes | fresh mushrooms antipasto platter (2 people) olive oil | shaved parmesan (V, VG) selection of 3 different cheeses | Italian cured meats | marinated artichoke LINGUINE AL PESTO GENOVESe ........................ $24 sundried tomatoes | served with house bread (V, VG, GF Available) house made basil pesto | parmesan cheese (V). MARGHERITA .............................................. $19 fresh fior di latte | fresh basil leaves BRUSCHETTA NORDICA (2) ................................$12 ORECCHIETTE con salsiccia & TALEGGIO .......... $25 Nordic bruschetta orecchiette | house made Italian sausage | taleggio cheese PIZZA GAMBERETTI ...................................... $28 house made bread | goats cheese | aged prosciutto | mixed green leaves creamy sauce | crispy pancetta` fresh fior di latte | wild caught fresh prawns | garlic vintage balsamic dressing | additional
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