Status Certification Requirements UKD-ID Product

Total Page:16

File Type:pdf, Size:1020Kb

Status Certification Requirements UKD-ID Product February 05, 2020 This is to certify that the following product(s) prepared by Barilla America, Inc., 885 Sunset Ridge Road, Northbrook, IL 60062-4006 are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below. Product Name UKD-ID Status Certification Requirements Brand: Barilla • Angel Hair OUV3-A299C6D Pareve Symbol required. • Bucatini OUV3-0B04E1B Pareve Symbol required. • Campanelle OUV3-0B7D40E Pareve Symbol required. • Capelli O'angelo OUV3-B17DB60 Pareve Symbol required. • Capellini OUV3-F738990 Pareve Symbol required. • Casarecce OUV3-0E378AD Pareve Symbol required. • Cellentani OUV3-0227DAA Pareve Symbol required. • Chickpea Casarecce OUV3-12A581F Pareve Symbol required. • Chickpea Rotini OUV3-7D0B716 Pareve Symbol required. • Chunky Traditional OUV3-C0AE278 Pareve Symbol required. Use of the OU trademark must comply with the terms set forth in a written agreement with the Orthodox Union. Any other use of the OU trademark is not authorized. This certification is valid through 02/28/2021 Rabbi Menachem Genack, Rabbinic Administrator, CEO Page 1 of 13 February 05, 2020 Barilla America, Inc. (continued) This is to certify that the following product(s) prepared by this company are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below. Product Name UKD-ID Status Certification Requirements Brand: Barilla (continued) • Collezione Spaghetti OUV3-CCTHD6P Pareve Symbol required. • Conchiglie Rigati OUV3-BF4F99E Pareve Symbol required. • Cut Macaroni OUV3-7RL8DS7 Pareve Symbol required. • Cut Spaghetti OUV3-32BC69D Pareve Symbol required. • Cut Ziti OUV3-859A643 Pareve Symbol required. • Ditalini OUV3-FE6963B Pareve Symbol required. • Egg Fettuccine OUV3-4A34766 Pareve Symbol required. • Egg Oven Ready Lasagne OUV3-02C9654 Pareve Symbol required. • Egg Tagliatelle OUV3-E1FA4A2 Pareve Symbol required. • Elbows OUV3-331DEC9 Pareve Symbol required. Use of the OU trademark must comply with the terms set forth in a written agreement with the Orthodox Union. Any other use of the OU trademark is not authorized. This certification is valid through 02/28/2021 Rabbi Menachem Genack, Rabbinic Administrator, CEO Page 2 of 13 February 05, 2020 Barilla America, Inc. (continued) This is to certify that the following product(s) prepared by this company are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below. Product Name UKD-ID Status Certification Requirements Brand: Barilla (continued) • Farfalle OUV3-958ACFC Pareve Symbol required. • Farfelle OUV3-8076ED3 Pareve Symbol required. • Fettuccine Rigati OUV3-96EF0DE Pareve Symbol required. • Fettuccini OUV3-D19D3F3 Pareve Symbol required. • Fideo Cut Spaghetti OUV3-661A6BB Pareve Symbol required. • Fire Roasted Marinara Sauce OUV3-8229C3E Pareve Symbol required. • Gemelli OUV3-863D801 Pareve Symbol required. • Gluten Free Elbows OUV3-05A3617 Pareve Symbol required. • Gluten Free Fettucine OUV3-11B9171 Pareve Symbol required. • Gluten Free Penne OUV3-242133D Pareve Symbol required. Use of the OU trademark must comply with the terms set forth in a written agreement with the Orthodox Union. Any other use of the OU trademark is not authorized. This certification is valid through 02/28/2021 Rabbi Menachem Genack, Rabbinic Administrator, CEO Page 3 of 13 February 05, 2020 Barilla America, Inc. (continued) This is to certify that the following product(s) prepared by this company are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below. Product Name UKD-ID Status Certification Requirements Brand: Barilla (continued) • Gluten Free Rotini OUV3-0AA457B Pareve Symbol required. • Gluten Free Spaghetti OUV3-1746025 Pareve Symbol required. • Gnocchetti OUV3-6ECAFEF Pareve Symbol required. • Large Shells OUV3-884FF72 Pareve Symbol required. • Linguini OUV3-05512DE Pareve Symbol required. • Linguini Fini OUV3-51A19CF Pareve Symbol required. • Long Spaghetti OUV3-9E7CDAB Pareve Symbol required. • Long Thin Spaghetti OUV3-968AA0B Pareve Symbol required. • Marinara Sauce OUV3-5CB64AA Pareve Symbol required. • Medium Shells OUV3-3E9FF20 Pareve Symbol required. Use of the OU trademark must comply with the terms set forth in a written agreement with the Orthodox Union. Any other use of the OU trademark is not authorized. This certification is valid through 02/28/2021 Rabbi Menachem Genack, Rabbinic Administrator, CEO Page 4 of 13 February 05, 2020 Barilla America, Inc. (continued) This is to certify that the following product(s) prepared by this company are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below. Product Name UKD-ID Status Certification Requirements Brand: Barilla (continued) • Mezze Penne OUV3-F590E30 Pareve Symbol required. • Mezzi Rigatoni OUV3-B16EFE4 Pareve Symbol required. • Mini Farfalle OUV3-D992D29 Pareve Symbol required. • Mini Fusili OUV3-4F1CBFC Pareve Symbol required. • Mini Penne Rigate OUV3-9525D5D Pareve Symbol required. • Mini Wheels OUV3-797FD0D Pareve Symbol required. • Mostaccioli OUV3-38FB6FC Pareve Symbol required. • Mushroom OUV3-0180678 Pareve Symbol required. • Orecchiette OUV3-9DD8306 Pareve Symbol required. • Orzo OUV3-1E0706D Pareve Symbol required. Use of the OU trademark must comply with the terms set forth in a written agreement with the Orthodox Union. Any other use of the OU trademark is not authorized. This certification is valid through 02/28/2021 Rabbi Menachem Genack, Rabbinic Administrator, CEO Page 5 of 13 February 05, 2020 Barilla America, Inc. (continued) This is to certify that the following product(s) prepared by this company are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below. Product Name UKD-ID Status Certification Requirements Brand: Barilla (continued) • Oven-Ready Lasagne Gluten Free OUV3-YYWWTAL Pareve Symbol required. • Pappardelle OUV3-1235EDB Pareve Symbol required. • Penne OUV3-D5F379D Pareve Symbol required. • Penne Lisce OUV3-687871E Pareve Symbol required. • Penne Rigate OUV3-E93FBD7 Pareve Symbol required. • Pennette Rigate OUV3-C676453 Pareve Symbol required. • Pennoni Rigate OUV3-B05BE31 Pareve Symbol required. • Pipette OUV3-3C5A7CA Pareve Symbol required. • Red Lentil Penne OUV3-FDA78F3 Pareve Symbol required. • Red Lentil Rotini OUV3-3FBF1A9 Pareve Symbol required. Use of the OU trademark must comply with the terms set forth in a written agreement with the Orthodox Union. Any other use of the OU trademark is not authorized. This certification is valid through 02/28/2021 Rabbi Menachem Genack, Rabbinic Administrator, CEO Page 6 of 13 February 05, 2020 Barilla America, Inc. (continued) This is to certify that the following product(s) prepared by this company are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below. Product Name UKD-ID Status Certification Requirements Brand: Barilla (continued) • Rigatoni OUV3-14FD3D9 Pareve Symbol required. • Roasted Garlic Sauce OUV3-0F352C0 Pareve Symbol required. • Rotini OUV3-009FDDB Pareve Symbol required. • Spaghetti OUV3-FDB75A5 Pareve Symbol required. • Spaghetti alla Chitarra OUV3-3763DA6 Pareve Symbol required. • Spaghetti Rigati OUV3-4458C6D Pareve Symbol required. • Spicy Marinara OUV3-0D9F87F Pareve Symbol required. • Stelline OUV3-2C80A4A Pareve Symbol required. • Sweet Peppers OUV3-7A9109E Pareve Symbol required. • Thick Spaghetti OUV3-5445F79 Pareve Symbol required. Use of the OU trademark must comply with the terms set forth in a written agreement with the Orthodox Union. Any other use of the OU trademark is not authorized. This certification is valid through 02/28/2021 Rabbi Menachem Genack, Rabbinic Administrator, CEO Page 7 of 13 February 05, 2020 Barilla America, Inc. (continued) This is to certify that the following product(s) prepared by this company are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below. Product Name UKD-ID Status Certification Requirements Brand: Barilla (continued) • Thin Fettucine OUV3-349619F Pareve Symbol required. • Thin Spaghetti OUV3-C91F7A5 Pareve Symbol required. • Tomato & Basil Sauce OUV3-7A32A23 Pareve Symbol required. • Tortiglioni OUV3-4843123 Pareve Symbol required. • Traditional Sauce OUV3-2F9E9D2 Pareve Symbol required. • Tri Colored Rotini OUV3-A39AE2B Pareve Symbol required. • Tricolor Penne OUV3-0F430C4 Pareve Symbol required. • Tuscan Herb OUV3-9D0497B Pareve Symbol required. • Veggie Elbows OUV3-AB8CC95 Pareve Symbol required. • Veggie Rotini OUV3-85C590C Pareve Symbol required. Use of the OU trademark must comply with the terms set forth in a written agreement with the Orthodox Union. Any other use of the OU trademark is not authorized. This certification is valid through 02/28/2021 Rabbi Menachem Genack, Rabbinic Administrator, CEO Page 8 of 13 February 05, 2020 Barilla America, Inc. (continued) This is to certify that the following product(s) prepared by this company are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below. Product Name UKD-ID Status Certification Requirements Brand: Barilla (continued) • Veggie Spaghetti OUV3-EB36831 Pareve Symbol required. • Veggie Thin Spaghetti OUV3-60EBB2C Pareve Symbol required. • White Fiber Penne OUV3-C5557ED Pareve Symbol required. • White Fiber Rotini OUV3-83C415E Pareve Symbol required. • White Fiber Shells OUV3-5008020 Pareve Symbol required.
Recommended publications
  • WIC Shopping Guide
    EFECTIVO EN OCTUBRE DEL 2017 CONTENIDO INFORMACIÓN PARA LOS COMPRADORES DE WIC Usar los cheques de WIC . 2 Consejos de compra . 3 Alimentos para bebés Cereal para bebés . 4 Alimentos para bebés – frutas y verduras . 4 Alimentos para bebés – carnes . 5 Frijoles – enlatados . 6 Frijoles/chícharos/lentejas – secos . 7 Cereal para el desayuno . 8–9 Queso . .. 10 Huevos . 11 Pescado – enlatado . 12 Frutas y verduras Frescas . 13 Congeladas . 14 Jugo De tomate/verduras (46 oz) . 15 Congelado (11 .5–12 oz) . 16–17 De una Sola fruta (64 oz) (64 oz) . 18–19 De fruta – mixta o mezcla (64 oz) . 20–21 Leche – leche de vaca . 22–23 Leche – leche de cabra . 24 Leche – yogur . 25 Mantequilla de maní . .26 Bebida de soya . 27 Tofu . 28 Opciones de cereales integrales Arroz integral . .. 29 Trigo bulgur . 30 Avena . 30 Tortillas suaves . 31 Pasta de trigo integral . 32 Pan de trigo 100% integral . 33 Pan de trigo 100% integral para hamburguesa y hot dog . 34 INFORMACIÓN PARA PROVEEDORES DE WIC Información útil para los cajeros . 36 Identificación del cliente de WIC . .36 Firma del cliente de WIC . 37 Puntos importantes que debe recordar el cajero . 37 Cómo aceptar un cheque de WIC . 38–39 Cómo aceptar = cheques de frutas y verduras de WIC . 40–41 INFORMACIÓN PARA LOS COMPRADORES DE WIC INFORMACIÓN PARA LOS COMPRADORES DE WIC USAR LOS CHEQUES DE WIC • Use sus cheques en el periodo que va del primer al último día de validez . • Únicamente use el cheque si su nombre está impreso debajo el cuadro para la firma .
    [Show full text]
  • Form 10-K American Italian Pasta Co
    FORM 10-K AMERICAN ITALIAN PASTA CO - AITP Filed: June 27, 2008 (period: September 28, 2007) Annual report which provides a comprehensive overview of the company for the past year Table of Contents 10-K PART I. ITEM 1. BUSINESS.......................................................1 PART I. ITEM 1A. RISK FACTORS...................................................7 PART I. ITEM 1B. UNRESOLVED STAFF COMMENTS.....................................15 ITEM 2. PROPERTIES....................................................15 ITEM 3. LEGAL PROCEEDINGS.............................................15 ITEM 4. SUBMISSION OF MATTERS TO A VOTE OF SECURITY HOLDERS...........18 PART II. ITEM 5. MARKET FOR REGISTRANT'S COMMON EQUITY, RELATED STOCKHOLDER ITEM 6. SELECTED FINANCIAL DATA.......................................20 ITEM 7. MANAGEMENT'S DISCUSSION AND ANALYSIS OF FINANCIAL ITEM 7A. QUANTITATIVE AND QUALITATIVE DISCLOSURES ABOUT MARKET RISK....33 ITEM 8. FINANCIAL STATEMENTS AND SUPPLEMENTARY DATA...................34 ITEM 9. CHANGES IN AND DISAGREEMENTS WITH ACCOUNTANTS ON ITEM 9A. CONTROLS AND PROCEDURES.......................................64 ITEM 9B. OTHER INFORMATION.............................................66 PART III. ITEM 10. DIRECTORS, EXECUTIVE OFFICERS AND CORPORATE GOVERNANCE........67 ITEM 11. EXECUTIVE COMPENSATION........................................70 ITEM 12. SECURITY OWNERSHIP OF CERTAIN BENEFICIAL OWNERS AND ITEM 13. CERTAIN RELATIONSHIPS AND RELATED TRANSACTIONS, ITEM 14. PRINCIPAL ACCOUNTING FEES AND SERVICES........................92
    [Show full text]
  • Grocery List
    “A Place to Meet” Groceries To Go Shopping List NOTE: All items are based on availability and pricing is subject to change. QTY Grocery Item Retail Price QTY Grocery Item Retail Price BREAD EGGS Rustic Italian Bread—Everyday $6.50 Waseda Tri Color Eggs—1 Dozen $4.99 French Baguette—Everyday $5.00 Yuppie Hill Brown Eggs—1 Dozen $3.99 7-Grain Sourdough—Everyday $7.00 Rustic White Sourdough—Everyday $7.00 BUTTER / PEANUT BUTTER White Sourdough—Thursday Only $8.50 Pine River Dairy Unsalted Butter—1 lb $5.99 Ciabatta—Tuesday Only $4.00 Goodlife Creamy Peanut Butter—14 oz $4.99 Sesame Ciabatta—Friday Only $4.00 Goodlife Crunchy Peanut Butter—14 oz $4.99 SOUP MEATS SOUP Pint—any flavor $6.99 Bell & Evans Free Range Whole Chicken $4.99 / lb SOUP Quart—any flavor $13.99 Il Ritrovo Ground Chicken—bulk $5.99 / lb Vegetable Minestrone Soup—1quart $13.99 Ferndale Market Ground Turkey—bulk $4.29 / lb Potato, Leek, Sausage, Kale Soup—1 quart $13.99 Waseda Farms Beef Stew Meat $9.99 / lb Chicken Dumpling Soup—1 quart $13.99 Waseda Farms Ground Beef—bulk $8.99 / lb Field to Fork Chili—1 quart $13.99 Il Ritrovo Ground Veal—bulk $10.99 / lb Il Ritrovo Ground Lamb—bulk $10.99 / lb STOCK Waseda Farms Ground Pork—bulk $8.99 / lb Vegetable Stock—1 quart $4.99 Field to Fork Ground Pork—bulk $5.99 / lb Chicken Stock—1 quart $4.99 Field to Fork Italian Sausage—bulk $8.99 / lb Pork Stock—1 quart $9.99 Field to Fork Bacon $11.99 / lb Beef Stock—1 quart $11.99 Lobster Stock—1 quart $16.99 PRODUCE Organic Honey Crisp Apples $2.99 / lb FROZEN TO GO ITEMS Organic Cara
    [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]
  • Important: Appetizers Traditional Homemade Soups
    Important: Before Placing Your Order Please Inform Your Server if a Person in Your Party Has Food Allergies. Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Foodborne Illness, Especially if You Have a Medical Condition. We Sprinkle Fresh Romano Cheese on All of Our Pasta Dishes. Please ask for “NO CHEESE” if You Do Not Want It. Appetizers Caprese Salad Fresh Mozzarella, Basil, Tomatoes, Drizzled W/Balsamic, Extra Virgin Olive Oil. 7.99 Pickled Italian Veggies Giardiniera Veggies, Marinated Artichoke, Olives, Roasted Red Peppers. 5.50 Grilled Calamari Salad Grilled Calamari Rings & Legs, Tossed with Lemon, Extra Virgin Olive Oil, 7.99 Fresh Tomatoes and Green Peppers, Onions, Pickled Veggies, Olives, Capers. Served Cold. Chick Pea & Mint Salad Chick Peas, Capers, Roasted Red Peppers, Mint, Fresh Garlic, 5.99 Fresh Parsley, Red Wine Vinegar, & Extra V. Olive Oil Antipasto della Casa Slices of Salami, Mortadella, Capicolla, Black Olives, Fresh Mozzarella, Marinated 9.50 Artichokes Hearts, Roasted Red Peppers, Pepperoncini, On a Bed of Baby Greens Shrimp Scampi Appetizer 9 Large Saltwater Shrimps, Sautéed in Garlic & Oil, Butter. 9.50 Drizzled with White Wine Shrimp Fra Diavolo Appetizer (Spicy) 9 Large Saltwater Shrimps, Sautéed in Garlic, Oil 9.50 and Hot Pepper Flakes, Simmered with Marinara, Garlic Bread Brushed with our own Garlic Dressing, Toasted. 4.50 With Cheese (Mozzarella) 5.99 Garlic Bread Pizza Toasted Garlic Bread, Topped with Marinara, Melted Mozzarella. 6.99 Breaded Mozzarella Sticks 7 Sticks, Deep Fried, Served with Side of Marinara Sauce. 7.99 Asiago Arancini Golden Fried Asiago Cheese Stuffed Rice Balls, Served W/Side of Marinara Sauce 8.99 Sausage & Pepper Arancini Golden Fried Rice Balls, Stuffed With Sausage, Peppers, Caramelized Onions & Roasted Garlic, Served With a Side of Marinara Sauce 8.99 Traditional Homemade Soups Minestrone Savory Vegetable Broth from Italian Mixed Veggies, Pinto Beans, Ditalini Pasta.
    [Show full text]
  • Catering Tray Price List
    Lucy’s Kitchen and Catering located at Rolling Pines Golf and Banquet Facility ~ 335 Golf Course Road, Berwick, PA 18603 www.lucyskitchenandcatering.com (570) 594-8134 [email protected] Pick-Up and Delivery Tray Prices ~ Call for additional options. Group One Entrees: ……………………………………………..………….. per piece One piece per head serving size. Lucy’s Homemade Meatballs ($1.25 per piece) Chicken Fingers ($1.75 per piece) Stuffed Shells ($2.00 per piece) Manicotti ($2.00 per piece) Eggplant Rollatini ($2.50 per piece) Sausage and Peppers ($3.50 per piece) Seafood, Mushroom, Cheese, or Beef Ravioli (price varies per selection) Group Two Entrees: ……………………………………………………. $4.00 per head Baked Ham Italian Roasted Chicken Pulled Pork Group Three Entrees: … Lunch Portions $4. 00 per head / Dinner Portions $6.00 per head Chicken Parmesan Panko Chicken Bread Stuffed Chicken Breast Slow Roasted Turkey Breast Sirloin Tips with Mushrooms (Lunch Portions Not Available) Group Four Entrees: …... Lunch Portions $4. 50 per head / Dinner Portions $6.50 per head Chicken Marsala Chicken Francaise Chicken Piccatta Chicken Florentine Parmesan Crusted Chicken Pastas………..……………….…...…….…………………………….. Price by the Pan Full 20-25 guests; shallow pan 15 guests; half pan serves 8-10 guests approximately. Pasta with Lucy’s Sauce …………..…………….…….. $50.00 full; $37.50 shallow; $25.00 half Pasta with Marinara Sauce ………….…………………. $50.00 full; $37.50 shallow; $25.00 half Cavatelli with Broccoli, Oil, and Garlic ……..…......….. $50.00 full; $37.50 shallow; $25.00 half Baked Ziti …………………………………..……..…. $60.00 full; $45.00 shallow; $30.00 half Macaroni and Cheese …….……………………………. $60.00 full; $40.00 shallow; $30.00 half Pasta with Vodka Sauce ……….…………………….… $60.00 full; $45.00 shallow; $30.00 half Pasta with Alfredo Sauce …….………………....……… $60.00 full; $45.00 shallow; $30.00 half Pasta Alla Bistro …………….….……..………….…….
    [Show full text]
  • GRAGNANO (NAPOLI) ’O Bbuono Tante Se Cunosce, Quanne Se Perde
    GRAGNANO (NAPOLI) ’O bbuono tante se cunosce, quanne se perde. (Il buono tanto si capisce quando si perde) Nella storia e nella comunicazione del Pastificio Garofalo il territorio ha sempre svolto un ruolo di primaria importanza. E le nostre iniziative lo confermano. Con Garofalo Firma il Cinema e i cortometraggi prodotti, raccontiamo Napoli e il suo meraviglioso mondo, con Gente del Fud riscopriamo prodotti dimenticati e valorizziamo le eccellenze agroalimentari e con la nostra pasta ricarichiamo i calciatori del Napoli negli spogliatoi dopo la partita. Quando ci è stata offerta la possibilità di acquistare e rilanciare il marchio Russo di Cicciano ci è venuto in mente tutto questo. Russo di Cicciano era un buon prodotto ad un prezzo accessibile a tutti. Quando è uscita dal mercato ce ne siamo dispiaciuti, da pastai e da campani, perchè ci sembrava che la nostra terra si fosse impoverita. Oggi, con gioia ed orgoglio, vi ripresentiamo la pasta Russo di Cicciano, abbiamo mantenuto i colori, le forme ed i formati che tutti noi ricordavamo, abbiamo creato un prodotto buono come era prima, aggiungendoci quel “pizzico” di esperienza che la nostra antica storia di pastai gragnanesi ci consente. Oggi ripresentiamo quello stesso rapporto prezzo/qualità, sperando di ridare il giusto rango a questo storico marchio campano. Pasta Russo di Cicciano è tornata. La pasta dei napoletani ora fatta a Gragnano. ’O bbuono tante se cunosce, quanne se perde. Pasta Russo è tornata. La pasta dei napoletani ora fatta a Gragnano. www.russodicicciano.it Spaghettini
    [Show full text]
  • Baked Ziti 1 Pound Dry Ziti Pasta 1 Onion, Chopped 1 Pound Lean
    Baked Ziti INGREDIENTS: 1 pound dry ziti pasta 6 ounces 2% provolone cheese, 1 onion, chopped sliced 1 pound lean ground beef 1 1/2 cups reduced fat sour cream 2 (26 ounce) jars spaghetti sauce 6 ounces 2% mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese DIRECTIONS: 1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. 4. Bake covered for 30 minutes in the preheated oven, or until cheeses are melted. Cover well and freeze. Use disposable pan to prepare casserole. Coach Carter’s Shepherd’s Pie Ingredients: 1 lb. lean ground beef 1 12 oz. jar beef gravy (ex. Heinz)* 2 14.5 oz cans peas and carrots A1 Steak Sauce Worcestershire Sauce 1 12 oz. beer (dark if you have it) Wondra Quick Mixing Flour** Black pepper to taste 24 oz. Bob Evans Mashed Potatoes or 4 c. homemade mashed potatoes Instructions: 1. Brown the ground beef in a large skillet. Drain the grease and add the gravy and vegetables to the beef. 2. Simmer and add pepper, A1 and Worcestershire-a few shakes of each.
    [Show full text]
  • Carry out Menu (937) 299-5831
    CARRY OUT MENU (937) 299-5831 Veteran and Family Owned and Operated since 1979 Appetizers FRIED CALAMARI Fresh Calamari fried in Mamma’s batter and served with marinara sauce .................................. 14 ABRUZZO CHARCUTERIE BOARD Proscuitto, dry-aged Sausage, imported cheese and olives ......................(2-4 people) 16 MOZZARELLA STICKS Served with Mamma’s Sauce ... 9 MOZZARELLA CAPRESE During this time of social distancing, Fresh Mozzarella slices with tomatoes. Topped with we want to help the best way a balsamic glaze and extra virgin olive oil .................... 10 Ask about Red Chili Pepper Sauce for above appetizers ... 1.5 we know how ... by feeding your family! (937) 299-5831 Zuppa and Insalata Mamma DiSalvo’s doors remain open HOMEMADE SOUP OF THE DAY Cup 3.95 Bowl 5.50 and we thank you for your loyalty. We look forward to seeing you soon. INSALATA MISTA Small 3.95 Large 6 Seasoned tomatoes, cucumbers. Add shaved Asiago .50 CAESAR SALAD 7 www.MammaDisalvo.com add Chicken 3 Upcharge for a salad w/ dinner 2.50 We accept Visa, MasterCard, EXTRA VIRGIN OLIVE OIL & BALSAMIC GLAZE PLATE Discover and American Express. Great for dipping bread 1 2% Discount if paying by Cash Prices and Menu items subject to change Call for Curbside Pick Up (937) 299-5831 Closed Monday - Tuesday | Wednesday - Thursday 4 - 8 pm | Saturday 4 - 9 pm | Sunday 4 - 7 pm Pastas SPAGHETTI, LINGUINE, ANGEL HAIR, ZITI FRA DIAVOLO LINGUINI CON PESTO PENNE ZITI, RIGATONI Fresh mushrooms sautéed in Mamma’s Mamma’s classic family recipe, Topped with Mamma’s Homemade spicy sauce, served over ziti pasta.
    [Show full text]
  • The Geography of Italian Pasta
    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).
    [Show full text]
  • Chart-Of-Pasta-Shapes
    KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad,
    [Show full text]
  • Gilbert Catering Menu
    ADD ON TO YOUR PACKAGE CATERING GUIDELINES TWO TOPPING PIZZA HOMEMADE COOKIES *Delivery Options: choose your favorite chocolate chip or double fudge or CATERING- DELIVERY-PICKUP (maximum 4 choices) mixed 2.99 Per Person In area delivery: $5 per every $100 3.49 Per Person MINI CANNOLI & BITE Out of delivery area: $10 per every $100+ SPECIALTY PIZZA SIZED TIRAMISU 3.49 Per choose your favorite specialty pizzas Person Setup event in area: $35. (maximum 4 choices) 3.99 Per Person CHICKEN Set up event out of area: $45+ seasoned grilled chicken PREMIUM SALAD 2.99 Per Person *A credit card will be required for an event to upgrade to antipasto, apple or berry 1.99 Per Person be booked. DRINKS 2 L PEPSI PRODUCTS 3.50 LIFE WATER 2.75 *Basic plates, silverware, serving utensils GATORADE (20 OZ) 2.75 PURE LEAF SWEET TEA 2.75 PURE LEAF UNSWEETENED TEA 2.75 included. 20 OZ PEPESI PRODUTS 2.75 *Upgraded plates and silverware additional CATERING & EVENTS DESSERTS charge HOMEMADE CANNOLI- HOMEMADE COOKIES- 10 big or 20 mini 44.99 chocolate chip or double *Rolls with butter upon request. fudge or mixed (24) 26.99 480.832.0605 HOMEMADE TIRAMISU- *72 hours before the event, the menu and 9 whole or 18 half pieces ASSORTED DESSERT- EMAIL 49.99 6 tiramisu (12 half pieces) & 10 final head counts must be provided. [email protected] mini cannoli 53.99 SIDES *Full-service caterings will be charged a 10% AVAILABLE: Serves 10 service fee for use of restaurant equipment, SUN. - THURS.
    [Show full text]