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Genealogical History of the Noble Families Fr Om Tuscany and Umbria Recounted by D
A few days ago, our common friend and Guadagni historian Henri Guignard, from Boutheon, Lyon, France, has sent me by email an old book written in 1668, 202 years before Passerini’s book, on the history and genealogy of the noble families of Tuscany in 17th century Italian, with many pages on the history of the Guadagni. It is a fascinating document, starting to relate the family history before the year 1000, so more than a century before Passerini, and I will start translating it hereafter. GENEALOGICAL HISTORY OF THE NOBLE FAMILIES FR OM TUSCANY AND UMBRIA RECOUNTED BY D. Father EUGENIO GAMURRINI Monk from Cassino, Noble from Arezzo, Academic full of passion, Abbot, Counselor and Ordinary Alms Giver OF HIS VERY CHRISTIAN MAJESTY LOUIS XIV, KING OF FRANCE AND OF NAVARRE, Theologian and Friend of HIS VERY SEREINE HIGHNESS COSIMO III Prince of Tuscany dedicated to the SAME HIGHNESS, FIRST VOLUME IN FLORENCE, In Francesco Onofri’s Printing House. 1668. With license of the Superiors. Louis XIV, King of France, known as the Sun King, 1638-1715 Cosimo III, Granduke of Tuscany, 1642-1723 Cosimo III as a child (left) and as a young man (right) THE GUADAGNI FAMILY FROM FLORENCE The Guadagni Family is so ancient and has always been so powerful in wealth and men that some people believe that they could originate from the glorious family of the Counts Guidi, as the latter owned many properties in proximity of the large fiefs of the former; however, after having made all the possible researches, we were unable to prove this hypothesis; on the other hand, we can confortably prove that they originate from families now extinct; to illustrate this opinion we will now tell everything we found. -
Luxe Ravioli
Visit SuppliesOnTheFly.com and search “Cutting Edge Solutions” for more information about featured servingware. Luxe Ravioli Contact your Sysco Marketing Associate for product details and availability. Capitalize on the popularity of pasta with Arrezzio Imperial Luxe Ravioli – made using the freshest ingredients and the authentic fl avors of Italy. With a thinner and more delicate exterior, this handmade quality ravioli allows diners to indulge in all of their favorite pasta dishes with less guilt! Featuring trending fl avor profi les anchored in a familiar format, Luxe Ravioli is perfect for adventure-seeking taste buds. Expand the pasta possibilities on your menu with this versatile product, available in three unique fl avor varieties: Goat Cheese & Lemon: Pairs creamy goat and ricotta cheese to create a fi lled pasta with a symphony of fl avors including hints of fresh lemon zest. Braised Beef: With all the great fl avor of a seven-hour braised short rib, this trendy fi lled pasta is consistent and fl avorful. Burrata Cheese: Boost the visual appeal of pasta dishes with round parsley and basil striped ravioli fi lled with creamy and savory Burrata cheese. Features and Benefi ts Menu Ideas • Labor-saving product – comes ready-to-prepare • Burrata Cheese Ravioli with Smoked Speck & Peas: Burrata cheese-fi lled • 100% yield with no waste ravioli, crispy smoked speck and English peas in a lemon-Parmesan butter • Appeals to health-conscious consumers seeking lighter alternatives to sauce garnished with watercress and shredded Parmesan cheese* traditional -
Resale Catalog Dumplings & Potstickers
Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi -
Artichoke Agnolotti with Cinco Jotas
Artichoke Agnolotti with Cinco Jotas Chef´s Name: Jean Francois Bruel Restaurant: Restaurant Daniel Ingredients (Serves 8) Agnolotti Pasta Dough Pinch Espelette pepper, salt and pepper to taste All-purpose flour (3.6 cups / 450 g) Tomato Confit: Semolina flour (1.2 cups / 115 g) 20 ripe plum tomatoes 5 medium eggs Olive oil (3 tbs / 40 g) Salt (a pinch/ 2 g) Salt (.5 oz / 12 g) Egg beaten with 1 tbs water Sugar (a pinch/ 2 g) Agnolotti Filling 4 garlic cloves, peeled, split, germ removed, finely sliced Olive oil (3 tbs / 40 g) 10 basil leaves Onion, sliced (5 oz / 150 g) 4 sprigs thyme, leaves picked Garlic clove, minced 2 bay leaves, torn into smaller Sachet (1 sprig thyme, 1 bay leaf pieces and 1 tsp. each fennel seed, coriander, and anise seeds Pickled Shallots wrapped in cheesecloth and 2 shallots, finely sliced tied with butcher’s twine) Aged sherry vinegar just to 8 globe artichokes, peeled, cover hearts removed and sliced Dijon mustard (1 tsp / 10 g) Broccoli Rabe: work great for this) (3.5 oz / 100 g) Broccoli rabe stems (1.2 cup / Lecithin (1/2 tsp / 2.5 g) 300 g) Salt and pepper Brown butter (3.5 tbs / 50 g) Olive oil (3.5 tbs / 50 g) Garnish: Broccoli rabe florets (1 1/5 cup / Butter (1/2 cup / 125 g) 200 g) Crushed hazelnuts (1/3 cup / 60 Garlic clove g) Chili flakes to taste Diced Cinco Jotas ham (4 oz / Salt and pepper to taste 120 g, .5 oz / 15 g per person) Emulsion Chives (1 cup / 25 g) 16 Manchego cheese shavings Milk (2 cups / 500 g) Arugula (1 cup / 20 g) Cinco Jotas ibérico ham fat or Sherry wine to taste trimmings (the bone would Directions To make the Agnolotti filling: 1 Heat 30 g of the olive oil in a large saucepot over medium heat. -
Italian Street Food Examples
Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey. -
Talluto's Tortellini the Authentic
Talluto’s Tortellini the Authentic Way POSTED BY PHILLY FOOD GIRL on February 9, 2016 Leave a Comment I noticed something while shopping for pasta: some are significantly more expensive than the others! I attributed this to the quality of the product, but it turns out to be so much more than that. I decided to sit down with Joe Talluto of Talluto’s Authentic Italian Foods to hear what he had to say. If anyone was able to clarify, he was the man for the job! First, a bit about the history. Tortellini was founded in Northern Italy (Bologna). There are a few versions of how this pasta shape came-to-be; most of which involve navels (gasp!); you can read more about here. Tortellini are small, intricate, folded, and pinched pastas filled with a variety of ingredients such as meat, cheese, and/or herbs. Because there is only a very small amount of space for filling, the ingredients MUST shine! Americans generally eat tortellin in pasta salad, or with heavy tomato-based or cream sauces. This is a stark contrast to how they’re served in Italy: “in brodo” (broth). That’s right, broth! Talluto’s mirrors the Italian tradition, and fills the pasta with the best-of-the-best ingredients, allowing them to stand center-stage in beef or chicken stock. Unbeknownst to me, most manufacturers buy from other tortellini suppliers. Talluto’s makes all of their products in-house (see my previous post about ravioli) to maintain the integrity of the product. Locally, there is only one major supplier that pumps out tortellini to various companies. -
Wholesale Pastas & Sauces
Fusilli Casarecce Rigatoni Penne Conchigliette Rolled Pasta & Shapes Pasta Cooking Times For a pound of pasta, bring 3 quarts of water to a rolling boil. Capellini Add salt (optional). Add pasta and stir once. For ravioli, reduce Spaghettini Tagliatini heat to a simmer. Times are approximate. Capellini/Spaghettini 30–35 sec Linguine Tagliatini / Linguine / Fettucine 50–60 sec Fettucine Pappardelle 60–90 sec Gnocchi 30–40 sec Penne / Fusilli / Shells 3–5 min Pappardelle Ravioli / Tortellini 4–6 min “Classic” Spaghetti 5–7 min Rigatoni 6–8 min Fusilli Tortelloni 7–9 min Casarecce Packaging & Storage Kept airtight and refrigerated, pasta has a shelf life of 5–7 days. – 5 and 10 pound increments wrapped Rigatoni Penne Rolled pasta in plastic and stored in sturdy cardboard boxes. Wholesale Filled pasta – 5 and 10 pound increments layered Conchigliette carefully for protection in sturdy cardboard boxes. Pastas & Sauces All of our extruded pastas are vegan, made with semolina and available in any flavor except blackCapellini pepper Custom / Special Orders Our pasta, fillings and sauces are Spaghettini • Eggless and custom flavors can be created. Tagliatini made daily in our Bay Area kitchen • Your own filling in ravioli or tortelloni – $3.75/lb Egg Linguine with the freshest ingredients. Spinach • Certain discontinued ravioli flavors are available in full Fettucine Herb batches (20–30 lbs) with 48 hour lead time. Call for quote. We believe that blending local Garlic ingredients with time-tested recipes Roasted Sweet Red PepperPappardelle ( ) results in a product that honors the Red Chili Pepper Order Desk: 510 547-1423 Black Pepper (rolled only) Place orders by noon for next day delivery. -
Agnolotti Del Plin
PASTA SHOWSTOPPER with Domenica Cooks AGNOLOTTI DEL PLIN AGNOLOTTI DEL PLIN These tiny, distinct ravioli are a specialty of Italy’s Piedmont region. Delicate egg pasta dough is stuffed with a rich meat filling and cut into small pockets. The filling for agnolotti is typically made from leftover roasted meat; here I’m substituting a rich mixture of ground pork and veal flavored with wine, nutmeg, and Parmigiano cheese. The “sauce” is simple: browned butter and plenty of freshly grated Parmigiano, though you can also toss in some sage leaves if you like. Makes about Ingredients 300 g “00” flour, pasta flour, or all-purpose flour; or 280 g flour plus 20 g (2 tablespoons) semola rimacinata or semolina flour 3 extra-large eggs, at room temperature; or 3 large eggs plus 1 extra, lightly beaten; or 3 large eggs and 1-3 tablespoons water 1/4 teaspoon fine salt (optional) Semola rimacinata or semolina flour for dusting the work surface Mixed meat Stuffing (see recipe) Browned Butter and Sage Sauce (see recipe) Freshly grated Parmigiano-Reggiano for serving Instructions 1. Measure 280g (2 cups + 2 Tbsp) flour into the work bowl of a food processor fitted with the metal blade. Add the salt and pulse to combine. Break 3 eggs into the work bowl; pulse until the mixture forms crumbs that look like small curds. Pinch together a bit of the mixture; it should form a soft ball. If the mixture seems dry, dribble in a little more egg or water by the tablespoon and pulse until the dough starts to come together. -
Perfect-Pasta-Information.Pdf
Ravioli Regular Stock Our Ravioli is prepared with our signature egg pasta, and stuffed with our aged Italian cheese blend and fresh herbs. A variety of other flavorful fillings from meat to vegatables are also available. 592499 ASIAGO RAVIOLI MEDIUM 10/12 OZ 592516 ASPARAGUS RAVIOLI MEDIUM 10/12 OZ 592720 BUTTERNUT SQUASH RAVIOLI MEDIUM 10/12 OZ 415802 CHEESE RAVIOLI MEDIUM 10/12 OZ 592482 CHICKEN RAVIOLI MEDIUM 10/12 OZ 592465 FOUR CHEESE RAVIOLI MEDIUM 10/12 OZ 592431 GOAT CHEESE RAVIOLI MEDIUM 10/12 OZ 415819 MEAT RAVIOLI MEDIUM 10/12 OZ 592448 RED PEPPER RAVIOLI MEDIUM 10/12 OZ 416006 SPINACH RAVIOLI MEDIUM 10/12 OZ 592414 WILD MUSHROOM RAVIOLI MEDIUM 10/12 OZ 592635 CHEESE RAVIOLI JUMBO 10/12 OZ 592618 MEAT RAVIOLI JUMBO 10/12 OZ 592380 CHICKEN FILLED RAVIOLI ROUND 7/24 OZ 592397 FOUR CHEESE RAVIOLI ROUND 7/24 OZ 592363 ITALIAN SAUSAUGE RAVIOLI ROUND 7/24 OZ 592346 PORTOBELLO MUSHROOM RAVIOLI ROUND 7/24 OZ Gluten Free Ravioli 592533 SPINACH & CHEESE RAVIOLI 10/8 OZ 592567 PORTOBELLO MUSHROOM RAVIOLI 10/8 OZ 592584 BUTTERNUT SQUASH RAVIOLI 10/8 OZ 592601 FOUR CHEESE RAVIOLI 10/8 OZ Gnocchi & Stuffed Gnocchi Regular Stock Our Special Gnocchi is truly a one of a kind product, made with our specially sourced potato flour from Milan, Italy. The result is a lighter, fluffier, and smoother textured Gnocchi. In addition, we offer a Stuffed Gnocchi using a variety of great fillings. 415870 SPECIAL GNOCCHI 10/12 OZ 592176 POTATO GNOCCHI 10/12 OZ 592737 RICOTTA STUFFED GNOCCHI 10/12 OZ Tortellini & Tortellacci Our Tortellini and Tortellacci are prepared with our signature egg pasta, and stuffed with a blend of aged Parmesan, Romano and Ricotta cheeses. -
Ai Fiori in the Groove
2011 2 0 1 altamarea group 1 ai fiori THE RIVIERA BLOOMS IN NEW YORK: AI FIORI IN THE GROOVE: FRENCH SERVICE, ITALIAN HEART Private DINING: have IT YOUR way MEDITERRANEAN INSPIRATION: PLATING THE RIVIERA FROM PROVENCE TO LIGURIA: MICHAEL WHITE’S TRAVELS Terroir -“The total natural environment of any viticultural site, as defined in terms of climate, sunlight, geography, wind and soil/water relations.”—Dino Tantawi www.vignaioliamerica.com VignaioliAdFINAL.indd 1 5/31/11 3:01 PM AI FIORI IS BLOSSOMING When Michael and I first met, our personalities and our food vision instantly clicked. I am a businessman with a passion for food, and he is a great culinary mind with a passion for business. —Ahmass Fakahany So when we started to come up with the concept about a menu that could create a bit of excitement lot of research to convey this theme of accessible for Ai Fiori, we looked at it from both a culinary and still be original and different from what is elegance, bearing in mind that you have a New and business perspective. Because the space already available and done so well in other New York palate to please and a Michael White clientele. was in a hotel, the new Setai Fifth Avenue, whose York establishments. We came up with our own We have a deep pasta section on the menu for this clientele is decidedly European, we felt this alone niche—for example, including vichyssoise and reason. It is a reminder of our roots and gives all would mean we weren’t confined to just Italian bouillabaisse, but with a little twist to them. -
Take-Out & Delivery Menu
Secondi Piatti (choice of 2 sides) Take-out & Delivery Salmone alla Griglia 25 Grilled Alaskan Salmon fillet Branzino alla Griglia 25 Menu Grilled Branzino Fillet Maiale alla Griglia 27 Antipasti Grilled Organic Canadian Pork Chop, Insalata Cesare 11 Bistecca 32 A whole Romaine, cherry tomatoes, Grilled Prime Angus Strip Loin Steak Basta Pasta original caesar dressing Insalata di Anatra 13 Cherry wood smoked duck breast, arugula & Side watercress, house balsamic dressing, sliced Grilled Asparagus Sautéed Broccoli parmesan cheese Sautéed Broccoli Rabe Ratatouille Heirloom tomatoes & cucumber salad 11 Roasted Finger Ring Potatoes Heirloom tomatoes, cucumbers, shallots, black Heirloom Tomato Salad olives, oregano, ricotta salata, yuzu vinaigrette Bagna Cauda 13 Market Vegetables, warm Anchovy cream dip Wine Asparagi Gratinati 13 *Prosecco 9 *Rose 9 Al dente Asparagus, Parmesan cheese crust *White Ribolla Gialla 12 * Red Sagrantino 12 Soave 9 Chianti 10 Pinot Grigio Cocktails Lychee Martini (Vodka, Fresh Lychee Juice, Lychee) 14 Primi Piatti Mojito (Rum, triple sec, Lime juice, fresh mint, Fusilli con Prosciutto e Parmigiano 21 sugar) 14 Fusilli, Parmigiano Reggiano, sliced prosciutto Margarita (Tequila, lime juice, triple sec) 14 Spaghetti con Uova di Pesce 20 Sangria Red or White 13 Spaghetti, Tobiko (Flying fish roes), Shiso Aperol Spritz 13 Calamarata alle Capesante e Gamberi 23 Anatrella (Gin, St. Germain, lime juice, sliced Calamarata Pasta, Sea Scallops & Shrimp Ragu, cucmber) 14 fresh Tomato Sauce Spagliato (Campari, red vermouth, prosecc0) 14 Cavatelli con Mozzarella e Funghi 20 Cavatelli, Mozzarella, shiitake-mushrooms, fresh tomato sauce Trofie Al Pesto 20 Trofie Pasta, Peas, Beans, Walnuts, Pecorino Romano, Basil & Parsley Pesto Penne alla Bolognese 20 Penne, Basta Pasta original meat sauce, Broccoli Rabe, Parmesan Cheese . -
Jedálny-Lístok-Júl-2020.Pdf
STUDENÉ PREDJEDLO / COLD APPETIZER 80g Paštéta z kačacej pečene, brioška, broskyňové chutney, orechy Duck liver paté, brioche, peach chutney, nuts (1,3,7,8) 6,50€ 80g Raviola plnená ricottou a špenátom, píniové orechy, šalviové maslo Ravioli with ricotta and spinach, pine nuts, sage butter (1,3,7,9) 6,50€ 100g Antipasti (Sušená šunka, salámy, olivy, marinovaná zelenina, domáci chlieb) Antipasti (Dried ham, sausages, olives, marinated vegetables, hamemade bread) 6,50€ (1,7,8) POLIEVKA / SOUP 0,25l Consommé z perličky, zeleninový julienne, bylinkovo - krupicové noky Guinea fowl consommé, vegetable julian, herb – semolina dumplings (1,3,9) 3,90€ 0,25l Cuketový krém, paprika, pažítka Zucchini cream, pepper, chive (7,9) 4,30€ CESTOVINY, RISSOTO / PASTA, RISSOTO 250g Tagliatelle, cuketa, cherry paradajky, bazalka, špenát, parmezán Tagliatelle pasta, zucchini, cherry tomatoes, basil, spinach, parmesan (1,3,7) 12,50€ 250g Hubové risotto, pak choi, portobello, parmezánové hobliny Muschroom risotto, pak choi, portobello muschroom, parmesan shaves (7,9) 11,90€ ŠALÁT / SALAD 120g Cézar šalát, kuracie filety, slaninový chips, krutóny, parmezán Ceasar salad, chicken fillets, bacon chips, croutons, parmesan (1,4,7,10) 11,90€ 120g Lístkový šalát so zeleninou, grilovaným syrom, prepeličie vajíčko, bruschetta Lettuce salad with vegetables, grilled cheese, quail egg, bruschetta (1,3,7) 11,90€ MÄSITÉ JEDLÁ / MEAT FOODS 160g Prsia z kukuričného kuriatka, zeleninové krupoto, mrkva, rozmarín, demi glace Corn chicken breast, vegetable pearl barley, carrots,