Is Tortellini Fashioned After a Famous Belly-Button?

Total Page:16

File Type:pdf, Size:1020Kb

Is Tortellini Fashioned After a Famous Belly-Button? Is Tortellini Fashioned After A Famous Belly- Button? Pasta lovers will enjoy a traditional stuffed pasta during National Tortellini Day on February 13! Tortellini is a signature dish from the Italian region of Bologna, where they claim to have created this stuffed pasta packed with flavor. Ravioli, tortellini, and tortellacci are all part of the same family of stuffed pasta. The most common fillings for tortellini are ham, white meat, and Parmesan cheese. (Image: Flickr/scott feldstein. https://creativecommons.org/licenses/by/2.0/legalcode) An organization called The Learned Order of the Tortellini in the city of Bologna has its members wear to the meetings red and gold hats that are shaped like tortellini. They also wear a ribbon, around their neck that has a gold shaped tortellini hanging on it. The Learned Order of the Tortellini has a large membership that is dedicated to the preservation of the traditional tortellini. Legend has it that a tavern-keeper in Bologna glimpsed the infamous femme fatale Lucrezia Borgia’s navel while spying on her through a keyhole, prompting him to immediately reproduce vision in pasta, thus inventing tortellini. This legend is also why their alternative name is “belly button” (ombelico). Another similar legend originating in medieval Italy tells us about how the Roman gods Venus and Jupiter decided to spend the night in a tavern in Bologna after spending the whole day helping the surrounding regions to fight a war amongst themselves. After eating, they went to their room, but the tavern keeper was so captivated by Venus’ beauty that he attempted to look at her through the door’s keyhole, much like in the aforementioned legend. As the room was dark but for a few candles, all he could see was her navel, and the sight inspired him to recreate the heavenly vision in pasta as well. Now a 180-degree turn and instead of belly buttons, the third story says that tortellini were made to look like turtles, a common motif in 17th century buildings. Tortellini is not to be confused with tortelloni. The two types of pasta essentially look the same, but tortelloni tend to be larger, less-likely to contain a meat filling, and less likely to be in a broth. Up until the 19th century tortellini were confined to the tables of the more affluent members of society, or were served up only on holidays. Sources: National Day Calendar Days of the Year Joy of Kosher Fun Fun Food Facts .
Recommended publications
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Noodles & Company Launches Long Awaited Tortelloni With
    Noodles & Company Launches Long Awaited Tortelloni with Exclusive Rewards Member Access May 19, 2021 The Leading Fast-Casual Restaurant Introduces Three New Stuffed Pasta Dishes, And Noodles Rewards Members Get First Dibs Plus Free Delivery All Summer Long BROOMFIELD, Colo., May 19, 2021 /PRNewswire/ -- Noodles & Company (NASDAQ: NDLS), the national fast casual brand known for serving globally-inspired noodle dishes made fresh to order, announced today that it has launched three new tortelloni dishes in restaurants nationwide. Tortelloni – a stuffed pasta with a shape similar to tortellini but larger to bring forward even more flavor – is the first stuffed pasta option to be featured on Noodles' menu. These new, most requested menu items will be exclusive to Rewards members starting now through June 1, 2021. More Noodles, More Rewarding. Noodles & Company continues to expand its member-exclusive benefits through its Rewards program, offering one of the most enticing programs in the industry. Anyone can sign up between now and June 1 to get first dibs to try the delicious new tortelloni dishes through the Noodles' Rewards program! New members can enjoy 600 bonus points (the value of a Small Shareable Reward such as Korean BBQ Meatballs) when they sign up online at noodles.com/rewards or by downloading the Noodles Rewards app from the Apple App Store or Google Play Store. "We are thrilled to celebrate our Rewards members by giving them exclusive access to our most requested menu item ever," said Stacey Pool, chief marketing officer at Noodles & Company. "As we've listened and engaged with our guests, we have heard a lot of demand for a stuffed pasta option, and I am confident that our new chef-created tortelloni will overdeliver in every single way.
    [Show full text]
  • Desserts on Other Side!
    NASHUA 603-888-2588 W. LEBANON 603-298-7070 TRY OUR CURBSIDE ORDER ONLINE WWW.LUILUI.COM PICK-UP & GIFT CARDS TOO! SIGN UP FOR OUR REWARDS PROGRAM! Before placing your order, please inform your server if a person in your party has a food allergy we will be delighted to accommodate you. ANTIPASTI (appetizers) PASTA prepared to order Substitute with fresh linguine, ravioli, tortelloni, gnocchi, fettuccine for 1.99. LUI LUI MEATBALLS NEW ITALIAN SAMPLER PLATTER GF Gluten free pasta 2.99 Three housemade meatballs in basil Our toasted ravioli, mozzarella “moons”, marinara topped with melted Tuscan tenders and house meatballs all CLASSICS POLLO (CHICKEN) mozzarella cheese 9.25 served with a trio of dipping sauces: RAVIOLI MARCO POLO TORTELLONI BRUNELLE house marinara, buffalo and blue cheese GARLIC BREAD Cheese ravioli with our hearty meat Sautéed chicken and chopped tomatoes dressing 16.50 (WOOD OVEN BAKED) sauce topped with sharp Italian and fresh in a lemon caper cream sauce with roasted Toasted ciabatta with roasted garlic, olive WOOD FIRED ARTICHOKE & mozzarella cheese 17.25 black olives, tossed with jumbo oil, romano and spices. SPINACH DIP FETTUCCINE ALFREDO tortelloni 17.75 Served with marinara 7.25 Served with housemade crostini 10.75 WITH GRILLED CHICKEN IT’S BACK! SAUSAGE, MUSHROOM with melted mozzarella add 1.25 Add fresh vegetables for dipping 1.99 Fresh fettuccine, cream, and romano & CHICKEN RISOTTO with gorgonzola and mozzarella add 1.99 (carrots, celery, broccoli) cheese with grilled chicken 16.99 All sautéed with our creamy
    [Show full text]
  • Food Innovations Gourmet Food Products
    2016 Products available through US Foods Culinary Equipment & Supplies®. To place an order, log on to your US Foods Online account, or contact your US Foods sales representative. Please allow up to 5 business days for delivery. What sets a great Chef apart from his or‘‘ her comrades is the ability to be unique. ’’ Food Innovations is a Chef driven, Chef operated company dedicated to assisting culinary creativity by sourcing and supplying the best specialty products in the world. Items include fresh sustainable seafood from around the world, all natural meats, game and sausages, exotic fruits and vegetables, Japanese imports, hand crafted chocolates, artisan cheeses. Food Innovations has the ability to source and procure the most exotic and hard to find products in the world. AAboutbout FooFood InnInnovations u Single Source for Hard to Find Ingredients u Direct from the Boat, Farm or Ranch to Your Door u Imported Specialties from Around the World u Center of the Plate Specialties UÊÊ iÕÊÌià UÊÊ } ÌÞÊ-«iV>à UÊÊ `>ÞÃÊ>`Ê-«iV>Ê ÛiÌà u Ingredients UÊÊ Ài>ÌiÊ ÝÌVÊ>`Ê ÝVÌ}Ê Ã ià UÊÊ >ViÊ>ÛÀà UÊÊ ÃÌ}Õà ÊÞÕÀÊ,iÃÌ>ÕÀ>Ì uÊÊ Àià iÃÌÊ*À`ÕVÌÊ iÛiÀi`ÊÛ>Êi` Ý uÊÊ ÛiÀÞÊ"À`iÀÊ/À>Vi`ÊÌ ÀÕ} ÊÌÊ wÀi`Ê iÛiÀÞ uÊÊ /i>ÊvÊ ivÃ]Ê Õ>ÀÞÊ/À>i`Ê`ÛÃÀÃÊ and Logistical Professionals. Fresh and Origin Specific uÊÊ *À`ÕVÌÃÊvÀÊÀi}ÃÊvÊÌ iÊÜÀ`ÊVÕ`}Ê>Ã>]ÊÕÃÌÀ>>]Ê À>Vi]Ê>Ü>]ÊÌ>ÞÊ>`Ê-«>° uÊÊ 1µÕiÊ"À}Ê-«iVwVÊÃi>v`]Êi>Ì]Ê«ÕÌÀÞ]ÊV iiÃi]Ê«À`ÕViÊ and ingredients sourced under one roofÊLÞÊ`ÊÛ>Ìð uÊÊ iÛiÀi`Ê`ÀiVÌÞÊÌÊÞÕÊvÀÊÌ iÊÃÕÀVi° Freshness Saves You Money uÊÊ -i>v`ÊvÀÊÌ iÊÃÕÀViÊ >ÃÊ}iÀÊà ivÊvi°°°ÊÓxÊ`>ÞÃÊ}iÀ uÊÊ ÜiÀÊ«ÀVi`ÊÜ>Ài ÕÃiÊÀÊvÀâiÊ«À`ÕVÌÊV>ÊÀiÃÕÌÊÊi>ÀÞÊ Ã«>}iÊvÀÊ`à i`Êà ivÊvi°°Ê>ÊVÃÌÞÊ>ÌiÀ>ÌÛit u Unique Ingredients...or Something Special..
    [Show full text]
  • Product List
    PRODUCT LIST Item Description LONG & SHORT PASTA LONG & SHORT PASTA:P3col 3 Color MIX LONG & SHORT PASTA:P3colx 3 color X LONG & SHORT PASTA:Pbckwht Buckwheat LONG & SHORT PASTA:Pblk&wht Black & White LONG & SHORT PASTA:Pblk&whtx Black & White X LONG & SHORT PASTA:Pblkolv&cap Black Olive & Capers LONG & SHORT PASTA:Pblkpepp Black Pepper LONG & SHORT PASTA:Pblucrn Blue corn LONG & SHORT PASTA:Pbsl Basil LONG & SHORT PASTA:Pbslx Basil X LONG & SHORT PASTA:Pbslxx Basil XX LONG & SHORT PASTA:Pchptl Chipotle LONG & SHORT PASTA:Pchv Chive LONG & SHORT PASTA:Pcjn Cajun LONG & SHORT PASTA:Pclntr Cilantro LONG & SHORT PASTA:Pclntrx Cilantro X LONG & SHORT PASTA:Pcnftti Confetti Speckled Pasta LONG & SHORT PASTA:Pcrrt Carrot LONG & SHORT PASTA:Pcrry Curry LONG & SHORT PASTA:Pdll Dill LONG & SHORT PASTA:Pdllx Dill X LONG & SHORT PASTA:Pegg Egg LONG & SHORT PASTA:Peggxx Egg XX LONG & SHORT PASTA:Peggylk Egg Yolk Only LONG & SHORT PASTA:Pfrhrb Four Herb LONG & SHORT PASTA:Pgngr Ginger LONG & SHORT PASTA:Pgrlc Garlic LONG & SHORT PASTA:Pgrlcxx Garlic X LONG & SHORT PASTA:Pjlpn Jalapeno LONG & SHORT PASTA:Pjmshll Jumbo Shells (not filled) egg pasta LONG & SHORT PASTA:Plmn Lemon LONG & SHORT PASTA:Plmnbsl Lemon Basil LONG & SHORT PASTA:Plmnbslx Lemon Basil X LONG & SHORT PASTA:Plmnpepp Lemon Pepper LONG & SHORT PASTA:Plmnpprx Lemon Pepper X LONG & SHORT PASTA:Plmnx Lemon X LONG & SHORT PASTA:Porg Orange Page 1 of 7 Item Description LONG & SHORT PASTA:Ppmpkn Pumpkin LONG & SHORT PASTA:Pprcn Porcini LONG & SHORT PASTA:Pprsly Parsley LONG & SHORT PASTA:Prdbllpp
    [Show full text]
  • 765-0367, [email protected] BELLA VISTA
    CONTACTS: Cara Schneider (215) 599-0789, [email protected] Arturo Varela (267) 765-0367, [email protected] BELLA VISTA & QUEEN VILLAGE NEIGHBORHOOD GUIDE The Bistros, Bars, Shops & Scene Of Side-By-Side South Philadelphia Neighborhoods PHILADELPHIA, March 11, 2019 – Once considered working-class suburbs, the tree-lined South Philadelphia neighborhoods of Queen Village and Bella Vista have spent the past decade establishing themselves as some of the city’s most stable and vibrant places to live, work, dine and shop. Small, historic townhouses and a mix of new and well-established businesses make up these side-by-side neighborhoods. Residents both new and old are passionate about maintaining pocket parks and patronizing independent merchants and restaurants. The districts’ busiest byways include the open-air South 9th Street Italian Market and the mini neighborhood of west-to-east-running South Street, which has a separate guide). Directly south of Old City and Society Hill, Queen Village consists of the blocks between Front and 6th Streets and Lombard Street to Washington Avenue. Just south of Washington West, Bella Vista, a traditionally Italian neighborhood that’s now ethnically mixed, includes 6th to 11th Streets and also stretches from South Street to Washington Avenue. QUEEN VILLAGE: Those coming from Center City can walk (about 25 minutes from City Hall), take a cab or car-share verice, rent an Indego bike or hop on SEPTA’s #12 bus at Broad and Locust Streets, which runs southeast toward 3rd and Pine Streets, just a block north of Queen Village. One standout neighborhood destination is Fabric Row along South Fourth Street between South and Christian streets.
    [Show full text]
  • Stamatis Restaurant the Greek Experience Miles Away from Home
    The National Herald a b MAY 28, 2011 www.thenationalherald.com 2 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 ARIZONA third in the works for Santa The National Herald Barbara. 451 Manhattan Beach Blvd A weekly publication of the ATHENA Manhattan Beach, CA 90266 NATIONAL HERALD, INC. (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), Spacious, with Greek columns, (310) 545-4100 reporting the news and addressing the issues of paramount interest to the it opened in August 2010. Only www.petrosrestaurant.com Greek American community of the United States of America. Authentic Greek is on the Entrees: $23-$36 menu says co-owner Petros Publisher-Editor Kompouras, who arrived via SOFI GREEK RESTAURANT Antonis H. Diamataris Chicago from Meteora. Chefs Salonika Shrimp and Assistant to Publisher, Advertising are Charles Bowman and Peter Kotopoulo Riganato are a few Veta H. Diamataris Papadopoulos Lagios. Lamb chops and whole of the options at this restaurant Special Section Editor grilled sea bass are popular. with both indoors and an Angelike Contis 7000 E Mayo Blvd #26, outdoors Mediterranean-esque Production Manager Phoenix, AZ 85054 patio garden. Chrysoula Karametros (480) 502-4466 8030 3/4 West 3rd. Street www.athenagreekcuisine.com Los Angeles, CA 90048 37-10 30th Street, LIC, NY 11101-2614 Entrees: $15-$30 (323) 651-0346 Tel: (718)784-5255, Fax: (718)472-0510, Athena in Phoenix,Arizona www.sofisrestaurant.com e-mail: [email protected] ATHENS ON 4TH Entrees: $21-$39 named after founder Petros Entrees: $17-$40 Democritou 1 and Academias Sts, Athens, 10671, Greece Distinctions include an AAA 3 Benekos, who was raised in Tel: 011.30.210.3614.598, Fax: 011.30.210.3643.776, e-mail: Diamond Award and 67th Best LE PETIT GREEK ESTIATORIO Athens and Europe, learning ULYSSES VOYAGE [email protected] Restaurant in the United States Tom and Dimitri Houndalas his mother and grandmother’s The only Greek restaurant (City Magazine).
    [Show full text]
  • Download Our Product Guide & Price List
    2020_ProdGuide_PriceList.indd 1 1/22/20 11:58 AM Here are 16 of our Gourmet Pasta available in over 20 different flavors of dough, most popular Pasta including gluten free, with your choice of 70 delicious fillings— Dough Flavors the combinations are endless! Yes, you can have them all! This catalog is here to simplify your life. We offer 70 In Stock Items, Egg ready to ship today: • 7 Different Ravioli Shapes Saffron • Traditional & Stuffed Gnocchi • Tortellini, Tortelloni & Sacchetti Spinach • 9 Fresh, Flat Pasta Cuts • 19 Fresh Cut Extruded Pasta Shapes Roasted • Fresh Cut Extruded Gluten Free Ziti Red Pepper • Lasagna, Manicotti & Ravioli Sheets Basil Custom orders are easy: tell us what you want, and in 72 hours we’ll deliver 30 lbs or more to your Red Wine kitchen. At Maria’s Gourmet Pasta, we believe the easier we make it for you, the more your customers Cracked Black will enjoy our famous pasta products. Pepper Squid Ink Herb Tomato Cinnamon Marbleized “Pazzo–Pasta” Black Marble Green Marble Red & Yellow Marble Black & Gold Marble 1 Please visit us online at www.MariasGourmetPasta.com 2020_ProdGuide_PriceList.indd 2 1/22/20 11:59 AM Maria’s “Old World” Hand-Rolled, Hand-Filled Ravioli Section Maria’s Gourmet Pasta is pleased to offer a classic Ingredients, along with the handmade production process, “Old World” Hand-Filled Ravioli, using the age-old are what gives Maria’s “Old World” Hand-Filled tradition of hand-chopping and hand-mixing the Ravioli a natural, wholesome flavor, rustic-look, ingredients, then hand-rolling and hand-filling and tantalizing texture.
    [Show full text]
  • Classic Country Italian Cuisine
    Ciao! Ristorante *Contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or 6064 Monroe St. eggs may increase your risk of foodborne illness. Please Sylvania, Ohio 43605 notify us of food allergies. Not responsible for personal www.ciaorestaurant.com Property. Ask about gluten-free menu options. CLASSIC COUNTRY ITALIAN CUISINE ANTIPASTI PIZZE Margherita - tomato, fresh basil and mozzarella ............. 12.95 Bruschetta - thick slices of Ciao! bread toasted with pesto, mozzarella and sun-dried tomatoes...........................7.95 Carne Amore - soppressata, pepperoni, hot coppa, prosciutto, mozzarella, tomato-basil sauce, house pickled chiles ...... 14.95 Crostini al Funghi - sautéed wild mushrooms and fresh herbs, served on toasted Italian bread ......................... ...9.95 Carciofi con Pollo Affumicato - artichoke hearts, smoked chicken, sun-dried tomato cream sauce, Parmesan and fontina Asiago al Forno - baked asiago cheese, ground black pepper, cheeses.........................................................................................13.95 fresh thyme, served with toasted Italian bread ........... 11.95 Costolette Brasate - fontina, gorgonzola, braised beef short Calamari Fritti - fried calamari served with saffron aioli 13.95 rib.................................................................................................. 15.95 Piatto Toscano - The perfect start to the Italian meal! prosciutto, fontina, soppressata, Parmesan, olives, crostini ....14.95 Sachetti con
    [Show full text]
  • (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.
    [Show full text]