037212000351 Anelli Siciliani N°60A

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FRESH MOUNTAIN WATER FROM MATESE NATURAL PARK For perfect cooking Use 6 quarts of water per 1 lb. Add salt and the pasta once the water boils. 280 Stir occasionally. Once cooked, drain and 100% DURUM WHEAT SEMOLINA season as desired. 155 STONE & GRAIN ENRICHED MACARONI PRODUCT AIR & WATER Technical expertise Molise, a generous land Since 1910 we select and LA MOLISANA SPA At 730 meters above sea level, C.DA COLLE DELLE API 100/A grind in our Mill only the finest durum mountain air keeps grain safe and 86100 CAMPOBASSO, ITALY wheat with a fragrant smell, warm assures our products are produced yellow color and a good source of Millers since 4 generations • Pure mountain air and stored with high safety protein value. Our stone debranning standards. Fresh Mountain process, a modern technology that Fresh mountain water • Made with quality durum wheat semolina water from Matese Natural Park, applies an ancient method mildly rich in oligomineral features and purifies each seed, while keeping its ANELLI SICILIANI N°60A free from harmful substances, is DURUM WHEAT SEMOLINA properties that result in a tenacious used in our kneading process to PASTA pasta, with “rough” texture, due to create the perfect conditions to Ingredients: bronze die, and an excellent cooking make our authentic pasta genuine. Durum wheat semolina, firmness. folic acid, niacin, iron lactate, 037212000351 thiamin mononitrate, riboflavin. CONTAINS WHEAT. MAY CONTAIN TRACES OF SOY. MADE ON EQUIPMENT THAT Best Before i n g t i n g PROCESSES K i K t i o m o m PRODUCTS USING EGGS. o e o e C C 13-15 13-15 Keep in a cool and dry place. minutes minutes ANELLI SICILIANI N°60A ANELLI SICILIANI N°60A PRODUCT OF ITALY PRODUCT OF ITALY • PRODUCT OF ITALY • NET WT. 16 OZ (1LB) 454 g ANELLI SICILIANI N°60A 315 x 280 USA.

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Full Product List 2018
Product List Contact our Sales Team: Office: 01234 354783 Email: [email protected] January 2018 1 Contents BABY FOOD 3 BISCUITS & WAFERS 3 CAKES 5 SAVORY BAKERY PRODUCTS 5 CONFECTIONARY 6 CHEESE 7 COOKING CREAM DAIRY FREE 7 SEASONINGS, CONDIMENTS & COOKING AIDS 8 CURED MEATS 8 FISH 9 FLOUR 10 SUNITA SPREAD 10 HONEY 10 TAHINI 10 COOKING OILS 10 OLIVE OIL 10 INFUSED OLIVE OIL 11 OLIVES 11 PASTA 12 FRESH AMBIENT PASTA 16 PATE & SPREADS 16 PESTO 17 PRESERVED VEGETABLES 17 PULSES 18 RICE 19 TOMATO PRODUCTS 19 VINEGAR 20 DAIRY FREE Milk Alternative DRINKS 20 SOFT DRINKS 20 COFFEE - TOSTA D'ORO 22 COFFEE SYRUPS 22 COFFEE ACCESSORIES 22 HOT CHOCOLATE 23 TEA 23 WINES 23 SPIRITS & LIQUORS 23 NON-FOOD 23 2 Sales Office: 01234 354783 Email: [email protected] Code Product Info Size BABY FOOD PLASMON - MILAN PLB Biscuits 12*360g PBB First Month Biscuits 6*320g PLP2 Pastina Anellini (little rings) 12*340g PLP5 Pastina Astrini (little stars) 12*340g PLP6 Pastina Puntine (little needles) 12*340g PLP10 Pastina Maccheroncini (little macaroni) 12*340g PLP12 Pastina Gemmine (little gems) 12*340g PBR Bebiriso (baby rice) 12*300g PWS Wheat Semolina 6*200g PCK Chicken 12 (2*80g) PBF Beef 12 (2*80g) PVL Veal 12 (2*80g) PTK Turkey 12 (2*80g) PRB Rabbit 12 (2*80g) PTV Trout & Vegetables 12 (2*80g) PMF Mixed Fruit 12 (2*120g) PML Apple 12(2*104g) BISCUITS & WAFERS VICENZI - VERONA 3011 Vicenzi Catering Savoiardi 12*200g VLAD Lady Fingers (Savoiardi) 12*200g VSAV Lady Fingers (Savoiardi) 9*400g VMAC Macaroons (Amarette) 12*200g VAMA Macaroons (Amarette)
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Outside Dining Party Packages Groups of 15-30 max 10 guests per table AVAILABLE ANY DAY OF THE WEEK FOOD PACKAGES ONLY: TAVERN, PARK, GRAND CENTRAL, OR FAMILY-STYLE MENU Groups of 35-50 max 10 guests per table AVAILABLE ANY DAY OF THE WEEK FOOD PACKAGES ONLY: TAVERN, PARK, GRAND CENTRAL, OR FAMILY-STYLE MENU TAX & GRATUITY NOT INCLUDED Outside Dining Party Packages Groups of 30-40 max 10 guests per table AVAILABLE ANY DAY OF THE WEEK FOOD PACKAGES ONLY: TAVERN, PARK, GRAND CENTRAL, OR FAMILY-STYLE MENU TAX & GRATUITY NOT INCLUDED Reservation Packages Please submit all orders 48 hours in advance. Tavern $395 (10 - 15 guests) Choose 5 items MEATBALL SLIDERS FLATBREADS tomato sauce, parmesan - 24 margherita and pepperoni - 6 FRIED CHICKEN SLIDERS CAPRESE SKEWERS spicy aioli, slaw, bacon - 24 fresh mozzarella cheese, grape tomatoes, basil, CHEESEBURGER SLIDERS balsamic reduction - 30 park sauce, american cheese, pickles - 24 ARANCINI RISOTTO BALLS VEGETABLE SPRING ROLLS basil tomato sauce - 30 chili sauce - 40 FRIED CALAMARI seasoned aioli, lemon wedges - 2 lbs $ Park 695 (16 - 25 guests) Choose 7 options: MEATBALL SLIDERS FLATBREADS tomato sauce, parmesan - 48 margherita and pepperoni - 9 FRIED CHICKEN SLIDERS CAPRESE SKEWERS spicy aioli, slaw, bacon - 48 fresh mozzarella cheese, grape tomatoes, basil, CHEESEBURGER SLIDERS balsamic reduction - 50 park sauce, american cheese, pickles - 48 ARANCINI RISOTTO BALLS VEGETABLE SPRING ROLLS basil tomato sauce - 50 chili sauce - 60 FRIED CALAMARI GRILLED CHICKEN SKEWERS seasoned aioli, lemon wedges - 3 lbs cucumber, grape tomato, tzatziki sauce - 50 PLATTERS NOT REPLENISHED - DESSERT PLATTERS AVAILABLE PLEASE ASK ABOUT ALLERGEN INFO *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
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The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
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Chart-Of-Pasta-Shapes
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| Hai Lala at Tata Ta Mo Na Atau
|HAI LALA AT TATAUS009883690B2 TA MO NA ATAU HUT (12 ) United States Patent ( 10 ) Patent No. : US 9 , 883 ,690 B2 Weinberg - Sehayek et al. (45 ) Date of Patent: * Feb . 6 , 2018 (54 ) READY - TO - EAT FRESH SPAGHETTI -LIKE (56 ) References Cited FISH PRODUCTS , METHODS OF MANUFACTURE THEREOF U . S . PATENT DOCUMENTS 4 , 704 , 291 A * 11/ 1987 Nagasaki A23L 17 / 70 (71 ) Applicant: GRADIENT AQUACULTURE 426 /513 ( 72 ) Inventors : Noam Weinberg -Sehayek , Shenzhen 4 ,806 , 378 A 2 /1989 Ueno et al. ( CN ) ; Avraham Weinberg , Kiryat Yam (Continued ) ( IL ) FOREIGN PATENT DOCUMENTS ( 73 ) Assignee : GRADIENT AQUACULTURE , CN 101011164 A 8 /2007 Shenzhen (CN ) CULTURE, CN 101209113 A 7 /2008 (Continued ) ( * ) Notice : Subject to any disclaimer , the term of this patent is extended or adjusted under 35 U . S . C . 154 ( b ) by 0 days . OTHER PUBLICATIONS This patent is subject to a terminal dis Rolls B . J . et al ., “ How flavour and appearance affect human claimer . feeding ” , Proceedings of Nutritions Society , Jun . 1982, Great Brit ain , vol. 42 , No. 109 , pp . 109 - 117 . (21 ) Appl. No. : 15 / 262 , 211 (Continued ) (22 ) Filed : Sep . 12 , 2016 Primary Examiner — Robert A Wax Assistant Examiner — Melissa Mercier (65 ) Prior Publication Data US 2017 /0049138 A1 Feb . 23 , 2017 (57 ) ABSTRACT The present invention provides a pasta - like shaped edible Related U . S . Application Data product comprising surimi, fish or portions thereof, prepared (63 ) Continuation - in -part of application No . 14 /601 , 765 , by a process consisting of the steps of: a . chopping frozen surimi to chips ; filed on Jan . 21 , 2015 , which is a continuation - in - part b .
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Open Nightly 5:00Pm-Close
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Special Event Catering
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Table of Contents CUSTOMER
Table of Contents CUSTOMER: Click Category to go to page Family/Grp Family/Grp Name Page Fr: Page To: ----------- ----------------------------------- -------- -------- 1/ 0 (A) N O N - F O O D 2 2 1/ 0 (A) N O N - F O O D 2 2 6/ 0 (A1) H O U S E K E E P I N G 60 60 6/ 0 (A1) H O U S E K E E P I N G 60 60 10/ 10 (B) R E F R I G E R A T E D 65 65 11/ 10 (C) R E F R I G E R A T E D 80 80 30/ 10 (D) F R O Z E N 105 105 43/ 43 (D1) B E L L I S S I M O B R A N D 125 125 50/ 10 (E) D R Y G O O D S 126 126 60/ 10 (F) C A N N E D G O O D S 146 146 61/ 10 (G) C A N N E D G O O D S 162 162 66/ 10 (H) B A K E R Y N E E D S 167 167 71/ 1 (I) F R E S H O R D E R S 171 171 85/ 0 (J) S P E C I A L O R D E R S 182 182 85/ 0 (J) S P E C I A L O R D E R S 182 182 10/ 20 AMERICAN CHEESE BULK WHITE 65 65 10/ 10 AMERICAN CHEESE PRE-PACKAGED 65 65 10/ 50 AMERICAN CHEESE SLICED WHITE 65 65 10/ 60 AMERICAN CHEESE SLICED YELLOW 65 65 61/ 10 ANTIPASTOS - RETAIL 162 162 61/ 12 ARTICHOKES 162 162 61/ 13 ARTICHOKES - RETAIL 162 162 10/ 90 ASIAGO BULK FORMS 65 65 10/ 80 ASIAGO PRE-PACKAGED 65 65 11/ 11 BACON 80 81 30/ 58 BAGELS FROZEN 118 119 71/ 1 BAKERY CONVENIENCE PRODUCTS 171 171 66/ 13 BAKERY FILLINGS & ICINGS 168 170 66/ 12 BAKERY MIXES 167 168 1/ 71 BAKING WARE 56 58 61/ 15 BEANS - RETAIL 162 162 61/ 14 BEANS CANNED 162 162 50/ 65 BEANS DRY/RICE 133 134 11/ 12 BEEF 81 89 30/ 11 BEEF FROZEN 106 108 60/ 64 BEVERAGES 156 157 11/ 14 BOLOGNA/HOT DOGS/SAUSAGE 89 89 50/ 11 BREAD CRUMBS - RETAIL 126 126 50/ 10 BREAD CRUMBS/BREADING 126 126 30/ 59 BREAD FROZEN - FULLY
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(12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek Et Al
USOO9462825B2 (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek et al. (45) Date of Patent: Oct. 11, 2016 (54) SPAGHETTI-LIKE FISH PRODUCTS, (2013.01); A23L I/296 (2013.01); A23L I/307 METHODS OF MANUFACTURE THEREOF (2013.01); A23 V 2002/00 (2013.01) (58) Field of Classification Search (71) Applicant: GRADIENT AOUACULTURE, None Shenzhen (CN) See application file for complete search history. (72) Inventors: Noam Weinberg-Sehayek, Emek Hefer (56) References Cited (IL); Avraham Weinberg, Kiryat Yam (IL) U.S. PATENT DOCUMENTS (73) Assignee: GRADIENT AOUACULTURE, 4,704.291 A *ck 11/1987 Nagasaki .............. A33. Shenzhen (CN) 4,806,378 A 2f1989 Ueno et al. 5,028,444 A 7, 1991 Yamamoto et al. (*) Notice: Subject to any disclaimer, the term of this . S. A E. KEY. patent is extended or adjusted under 35 4- 4 - aCal C. a. U.S.C. 154(b) by 0 days. 2007/0172575 A1* 7, 2007 Gune ............................ 426,641 (21) Appl. No.: 14/601,765 OTHER PUBLICATIONS (22) Filed: Jan. 21, 2015 Omega 6 and 3 in nuts, oils, meats, and fish. Tools to get it right, e a?- posted online May 10, 2011.* O O The Fat Content of Fish, available online 2004. (65) Prior Publication Data Rolls et al. "How Flavour and Appearance Affect Human Feeding”. US 2015/O132434 A1 Mayy 14, 2015 Proceedings of the Nutrition Society, Jun. 1982, pp. 109-117, vol. 41, 109, Great Britain. Related U.S. Application Data (Continued) (63) Continuation-in-part of application No. Primary Examiner — Robert A Wax PCT/IB2014/063294, filed on Jul 22, 2014.
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Profumo Di Rose E Ronzio Di Api…
…PROFUMO DI ROSE E RONZIO DI API… Dadolata di Cervo. Curatissima carne di cervo. L’insalata di finocchi croccanti e i vecchi aceti ( G ) Le Zucchine e i Fiori di Sambuco. Bocconcino di zucchine, gradevolmente croccante in sciroppo di fiori di sambuco. Anelli di cipolla dorati ( A, C, E, G ) I Girini, Briciole di Pasta Buttata. I fiori di zucca, le zucchine e i primi porcini ( A, C, E, G ) I Mlinci e l’Orto. Pasta fresca, leggermente abbrustolita, condita dall’orto. Dadolata d’oca ( A, C, G ) La Faraona a Pascolo nel Campo. Petto di faraona saltato, leggerissimo. Le Ciliegie del Collio ( G ) Il Sorbetto e l’Aceto di Casa Sirk ( A, G ) Filetto di Cervo. I Mirtilli Rossi. Curatissimo, scottato alla brace, lasciato morbido e rosato. Servito agrodolce ( E, G, I ) Gnocchi di Ciliegie. Zucchero e Cannella. ( A, C , F, G ) Tradizionalissimi gnocchi di pasta di patate ripieni di ciliegie e conditi con un filo di burro. Euro 75.00 Percorso di 6 vini al calice € 40,00 Il menù viene servito a tutti i commensali dello stesso tavolo. Le singole pietanze sono liberamente degustabili anche al di fuori del menù proposto. Le bevande non sono comprese nel prezzo. Prima di decidere, aspettateci! Ci farà molto piacere consigliarvi nella scelta o deliziarvi con le ultime proposte dalla cucina. I NOSTRI PIATTI, TRA IL PROFUMO DEI FIORI DI SAMBUCO E DI ACACIA Gli Antipasti Il Pomodoro Rosso. ( G, H ) Crudo, marinato nell’aceto, grigliato e candito. Acqua di pomodoro e pesto di sclopit Euro 15.00 Il Colombaccio. ( A, E, F, G ) Insalata tiepida di colombaccio e verdure di stagione agrodolci.
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