Salads/Starters Red White Casseroles + Specials

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Salads/Starters Red White Casseroles + Specials

OPEN FOR DINNER EVERY NIGHT – LUNCH SAT + SUN MENU CHANGES DAILY SALADS/STARTERS fresh otto bread - baked daily 8 classic caesar 10 shaved fennel with mushroom, walnuts, parsley, granarino, lemon juice + olive oil GF 10 greek with feta, pepperoncini, red onion, tomato, cucumber, lemon juice + olive oil GF 10 spinach with gorgonzola dressing, red onion, bacon + walnuts GF 10 PIZZA SIZES 14” or 16” build your own toppings $1.50 (M), $2 (L) (garlic, chilies, + herbs free) M/L RED simple cheese 14/19 margherita with fresh mozzarella, basil + stracciatella 15/20 marinara with anchovies, oil cured olives, chilies, garlic + herbs 15/20 eggplant with peppers, caramelized onion, oregano, scamorza + garlic 18/24 pepperoni with scamorza, chilies, rosemary, fresh mozzarella + garlic 18/24 sausage with swiss chard, cherry tomatoes, caramelized onion, scamorza + chilies 19/25 meat lovers with bacon, pepperoni, sausage, meatballs, scamorza, mozzarella, garlic/herbs 19/25 WHITE egg with bacon, potato, herbs, ricotta + grana padano 18/24 bel paese with potatoes, mushrooms, caramelized onions + sage 18/24 artichoke with cherry tomato, bacon, caramelized onion, rosemary + fresh mozzarella 19/25 roasted asparagus with swiss chard, parmesan, garlic, ricotta + herbs 19/25 speck with beets, mushrooms, rosemary, gorgonzola + parmesan cream 19/25 pork meatball with parmesean cream, caramelized onions, scamorza, basil + garlic 19/25 four cheese with prosciutto + mushrooms 19/25 CASSEROLES + SPECIALS spicy pork meatball with roasted peppers, tomatoes, ricotta, stracciatella + herbs 16 egg with potato, bacon, scamorza, ricotta, bel paese, garlic + herbs GF 16 eggplant parmesan with red onion, basil, ricotta, scamorza + garlic GF 16 DESSERTS housemade tiramisu 6 * contains nuts, please inform your server of any allergies www.ottochester.com 860.526.9445 .

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Influence of Ripening Conditions on Scamorza Cheese Quality
September, 2013 Int J Agric & Biol Eng Open Access at http://www.ijabe.org Vol. 6 No.3 71 Influence of ripening conditions on Scamorza cheese quality E. Sorrentino1,2*, L. Tipaldi1, G. Pannella1, G. La Fianza1, M. Succi1, P. Tremonte1 (1. Department of Agriculture, Environment and Food, University of Molise, Campobasso 86100, Italy; 2. Institute of Food Sciences, National Research Council (ISA-CNR), Avellino 83100, Italy) Abstract: Scamorza is a pasta filata cheese produced in Southern Italy and eaten after a short ripening. The ripening phase is critical in defining the main qualitative features of the Scamorza cheese. The success of this operation is conditioned not only by the process parameters, but also by the characteristics of the ripening room in which different microclimates originate. This work intended to evaluate the influence of the different positions of cheeses within the ripening room on the evolution of their qualitative characteristics during the process of drying/ripening. For this purpose, samples of Scamorza cheese, produced in the Molise Region (Italy), were divided into two batches (C and L) and subjected to ripening for seven days in a thermo thermo-regulated room. The two batches were placed in different points of the room: the batch C in the central area and the batch L in the lateral area. During the ripening, temperature, humidity and air flow were monitored and the Scamorza cheeses were analysed to assess some qualitative characteristics. In a ripening room, the created microclimates are able to influence the quality of the product, as demonstrated by data related to temperature, humidity and air flow.
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