DOCSLIB.ORG

White Pizza with No Tomato Sauce S – Spicy Ask About Our Gluten Free* Pasta Options!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
White Pizza with No Tomato Sauce S – Spicy Ask About Our Gluten Free* Pasta Options! DEL PASTORE 18 (available in piatto piccolo) imported meat cuts and cheese, marinated olives, artichoke hearts, pane carasau SPAGHETTI POMODORO E SALSICCE E PEPPERONI 9 BASILICO 14 (con polpette 17) spaghetti alla chitarra, tomato and basil grilled sausage, roasted red peppers and sauce, parmigiano cheese crusty country style bread SCOTTADITO 29 grilled lamb chop marinated with fresh ARROSTICINI 13 ORECCHIETTE AL TONNO 15 herbs, white wine sauce, tortino patate e tuna, pesto, cherry tomatoes grilled lamb skewers marinated with fresh porcini herbs, over vellutata di asparagi LINGUINE VONGOLE E FILETTO AL VINO ROSSO E POLPETTE 9 BOTTARGA 19 pork and beef meatballs, tomato sauce, TIMO 30 clams, garlic, parsley, white wine, fresh creamy polenta, shaved parmigiano, country grilled beef tenderloin, red wine and thyme tomatoes, imported bottarga (salted, cured style bread reduction, mashed potatoes fish roe) SUPPLI DI RISO 9 POLLO PARMIGIANO 16 LINGUINE BARCAIOLO 21 breaded rice balls stuffed with fresh lightly breaded chicken breast, tomato clams, mussels, shrimp, squid, scallops, light mozzarella and ham, tomato sauce sauce, mozzarella, parmigiano, side of spicy cherry tomato sauce spaghetti pomodoro INVOLTINI DI MELANZANA 9 STROZZAPRETI DI CARNE 17 thinly sliced eggplant stuffed with fresh POLLETTO AL FORNO 18 twisted elongated pasta, beef and pork ragu, mozzarella, goat cheese, basil, tomato sauce game cornish hen marinated with aromatic parmigiano cheese herbs and oven roasted, roasted vegetables L’ORTOLANO 9 STROZZAPRETI seasonal grilled vegetables SALMONE MEDITERRANEO 20 CAMPAGNOLA 15 fresh salmon, white wine sauce, capers, twisted elongated pasta, shallots, eggplant, PROSCIUTTO E BURRATA 16 olives, cherry tomatoes, riso al salto sweet peas, tomato sauce, ricotta salata prosciutto, burrata, arugula, fresh tomatoes, basil, pane guttiau POLPO ALLA GRIGLIA 19 MACARRONES DE PUNZU 20 grilled octopus, fried eggplant, celery root, traditional Sardinian semolina dumplings, BRUSCHETTA 8 ‘nduja, balsamico, salsa verde lamb ragu, pecorino sardo fresh tomato, basil, garlic crostini, shaved pecorino GNOCCHI AL FORNO 16 potato dumplings, fresh mozzarella, tomato sauce, parmigiano cheese and basil ADD A SIDE DISH TO YOUR MEAL 5 LASAGNA DI NONNA 15 CALAMARI FRITTI O - sautéed spinach - grilled asparagus meat lasagna, fresh mozzarella, besciamella ALLA GRIGLIA 12 - sautéed broccoli - roasted potatoes di ricotta, tomato sauce, parmigiano your choice of calamari lightly breaded and - fried potatoes - roasted red beets fried or grilled RAVIOLI DI RICOTTA 15 PANE GUTTIAU 5 cheese ravioli, tomato and basil sauce GRIGLIATA DEL PESCATORE 18 basket of imported Sardinian flat bread grilled calamari, shrimp, octopus, radicchio drizzled with rosemary infused extra virgin RISOTTO MARECHIARO 21 olive oil carnaroli rice, clams, mussels, squid, shrimp, INSALATA DI MARE 16 scallops, white wine and fresh tomato sauce octopus, calamari, cuttlefish, shrimp, mussels, EVOO, lemon juice, parsley RISOTTO RADICCHIO E PANCETTA 19 COZZE INFERNO 11 carnaroli rice, radicchio, pancetta, pear, mussels, spicy tomato sauce, mint, garlic MARGHERITA 12 walnuts, pecorino sardo crostini tomato sauce, mozzarella, basil VONGOLE AL VERMENTINO 13 NONNO 13 Ask about our gluten free* pasta options! little neck clams, fregula, white wine sauce tomato sauce, fresh mozzarella, anchovies MONTANARA 14 tomato sauce, fresh mozzarella, speck, gorgonzola ALCENTRO 7 4 STAGIONI 14 tomato sauce, fresh mozzarella, kalamata olives, artichoke, mushroom, prosciutto crudo romaine hearts, cucumber, cherry tomatoes, carrots, ex. virgin olive oil, fresh lemon RUSTICAS 14 dressing tomato sauce, fresh mozzarella, onions, mushroom, sausage, Kalamata olives, pepperoncino SARDA 9 MARE MONTI 15 arugula, radicchio, Belgian endive, cherry tomato sauce, fresh mozzarella, shrimp, zucchini tomatoes, shaved pecorino sardo, saba dressing PROSCIUTTO COTTO E FUNGHI 13 SPINACI 8 tomato sauce, fresh mozzarella, cooked ham, mushroom spinach, shaved red onions, boiled eggs, ceci W beans, crispy prosciutto, shaved parmigiano, VEGETARIANA 13 fresh mozzarella, zucchini, eggplant, mushroom, roasted red peppers balsamic reduction BARBABIETOLE 8 DELICATA 14 roasted beets, arugula, radish, crumbled tomato sauce, fresh mozzarella, pancetta, egg, smoked scamorza goat cheese, caramelized pistachio, CRUDAW 16 balsamic vinaigrette fresh mozzarella, fresh tomatoes, arugula, prosciutto, burrata, shaved parmigiano, saba CAPRESE 10 TONNO E CIPOLLA 14 sliced fresh mozzarella, tomatoes, ex. virgin tomato sauce, fresh mozzarella, Genova tuna, onion olive oil, basil, pesto drizzle QUATTRO MORIS 14 tomato sauce, fresh mozzarella, dried sausage, crema piccante di pecorino sardo CALZONE (POCKET PIZZA) 13 NONNA MINESTRONE 5 tomato sauce, fresh mozzarella, prosciutto cotto, basil vegetable soup with swiss chard, green beans, lima beans, tomatoes, potatoes, LUNA PIENA (DOUBLE PIZZA) 16 carrots, vegetable broth, croutons tomato sauce, fresh mozzarella, fresh ricotta, parmigiano, sausage, spinach DEL GIORNO MP soup of the day W – white pizza with no tomato sauce S – spicy * GLUTEN FREE PASTA ADD $2.50 (please note our kitchen is not flour free) .
Load more

Recommended publications
  • Scents and Flavours
    Typical products Boccadasse - Genoa Agenzia Regionale per la Promozione Turistica “in Liguria” [email protected] www.turismoinliguria.it Seaside emotions Art Settings www.turismoinliguria.it History Trail Scents and flavours Sports itineraries A sea of gardens From the Woods, the Garden, and the Sea - a Taste of Ligurian Gastronomy - Shades of Flavours from Green to Blue. Publishing Info Publishing Project and All Rights reserved to Agenzia Regionale per la Promozione Turistica “in Liguria”. Images: Archive Agenzia “in Liguria”, and “Regione Liguria” from “Prodotti di Liguria Atlante Regionale dei prodotti tradizionali” - except for page 3-14-15-16-17-18-19-20-21-22 Slow Food Copyright. Graphic Project by: Adam Integrated Communications - Turin - Printed in 2008 - Liability Notice: notwithstanding the careful control checks Agenzia “in Liguria” is Farinata not liable for the reported content and information. www.turismoinliguria.it Scents and Tastes. In all Italian regions traditional recipes originate from the produce of the land. In Liguria the best ingredients are closely linked to sunny crops and terraces plummeting into the sea, to mountains, sandy and rocky beaches, valleys, and country plains. In this varied land fine cuisine flavours are enriched by genuine and simple products, this is why the Ligurian tradition for gourmet food and wine is an enchanting surprise to discover along the journey. Cicciarelli of Noli www.turismoinliguria.it Gallinella 3 Extra Virgin Olive Oil. This magic fluid, with a unique consistency, is the olive groves nectar and the ingredient for Mediterranean potions. The Extra Virgin Olive Oil of the Italian Riviera now has a millenary tradition.
    [Show full text]
  • Olive Oil Award Winners
    Olive Oil Award Winners CALIFORNIA STATE FAIR 2020 COMMERCIAL OLIVE OIL COMPETITION hile the California State Fair team had he California State Fair Commercial Extra Virgin Olive remained hopeful for a wonderful 2020 Oil Competition features two shows: Extra Virgin Olive WCalifornia State Fair & Food Festival, we TOil and Flavored Olive Oil. The Extra Virgin Olive Oil were faced with a world-wide pandemic none Show has divisions for varying intensities of single varieties of us could have ever imagined. However, at the and blends of olive oil, and classes in varietals of olives. beginning of the year, we were able to accept The Flavored Olive Oil Show has divisions in co-milled and entries and judge the California State Fair Olive infused olive oil, and classes for flavor varieties. Oil Competition for 2020. Three special awards honor olive oil producers of each This brochure is one way we are highlighting and production level: Best of California Extra Virgin Olive Oil honoring those who won Double Gold, Gold and by a Large Producer (over 5,000 gallons), an Artisan the highest honors in this year’s competition. Producer (500-5,000 gallons), and a Microproducer (less than 500 gallons). California’s extra virgin olive oil business is flourishing. The fall 2019 harvest was estimated to have produced 4 million gallons of extra virgin olive oil. As of Across 8 divisions and 14 different classes, two Best of January 2019, over 41,000 acres of olive groves were in production in California, Show Golden Bear trophies are awarded each year, one for specifically for olive oil.
    [Show full text]
  • Product List Number 5B - October 1, 2017
    Product List Number 5b - October 1, 2017 Sweet Imports LLC – Product List 5b Page 1 Index Mineral Water 1 Tomato Products 2 Organic Sea Salt 4 Extra Virgin Olive Oil 4 ABM and Vinegars 6 Baked Products 8 The food industry has many moving parts and this is even more true when dealing with artisanal companies that produce many excellent Pasta 10 products that are very seasonal, and availability can be severely Rice 17 impacted by the outcome of the latest harvest. Flour 19 At Sweet Imports we strive to give you the most up-to-date pricing Baking Yeast 23 and information on product availability as possible. If this is a printed Truffle Products 24 document it may not be the latest revision published and some Seafood 27 information may be obsolete. Pesto and Ligurean Specialties 29 Please take a moment to log on to our website at https://sweetimports. Preserved Vegetables 32 com/wholesale-account/ and download the latest Product List. Capers 35 Buffalo Mozzarella 37 Fruit Preserves 38 Chocolate 43 Licorice 50 Confetti 50 Candy 51 Dessert Mixes 62 Our cover tribute to Italian excellence 1963 Ferrari 250 GTO Page ii Sweet Imports LLC – Product List 5b Sweet Imports LLC – Product List 5b Page iii Lauretana water springs in a pristine and wild ground at more than 1000 metres above sea level, in the North of Piedmont, surrounded by Biella Alps, a natural environment, protected and unpolluted, far from industrial and agricultural sites. It comes from the hydrogeological area of Monte Rosa glacier, that with its 4.600 metres overlooks the border between Italy and Switzerland: the mineral water flows deep, keeping unaltered all its organoleptic qualities and without running any risk of contamination.
    [Show full text]
  • Current Trends of Enterococci in Dairy Products: a Comprehensive Review of Their Multiple Roles
    foods Review Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles Maria de Lurdes Enes Dapkevicius 1,2,* , Bruna Sgardioli 1,2 , Sandra P. A. Câmara 1,2, Patrícia Poeta 3,4 and Francisco Xavier Malcata 5,6,* 1 Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal; [email protected] (B.S.); [email protected] (S.P.A.C.) 2 Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal 3 Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal; [email protected] 4 Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 2829-516 Lisboa, Portugal 5 LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 420-465 Porto, Portugal 6 FEUP—Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal * Correspondence: [email protected] (M.d.L.E.D.); [email protected] (F.X.M.) Abstract: As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, Citation: Dapkevicius, M.d.L.E.; and rheological properties, thus contributing to the development of its typical sensorial properties. Sgardioli, B.; Câmara, S.P.A.; Poeta, P.; Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autoly- Malcata, F.X.
    [Show full text]
  • Unione Artigiani
    UNIONE ARTIGIANI 01 gennaio 2015 - 31 dicembre 2015 La proprietà intellettuale degli articoli è delle fonti (quotidiani o altro) specificate all'inizio degli stessi; ogni riproduzione totale o parziale del loro contenuto per fini che esulano da un utilizzo di Rassegna Stampa è compiuta sotto la responsabilità di chi la esegue; MIMESI s.r.l. declina ogni responsabilità derivante da un uso improprio dello strumento o comunque non conforme a quanto specificato nei contratti di adesione al servizio. INDICE UNIONE ARTIGIANI 24/12/2015 La Provincia di Sondrio 10 Il punto Immobili in vendita «Serve una riflessione seria» 23/12/2015 Il Cittadino di Lodi 11 Per costruire il futuro servirà ancora la mano esperta dell'artigiano 22/12/2015 La Repubblica - Milano 13 GIORNO& NOTTE 18/12/2015 QN - Il Giorno - Brianza 15 Di qua o di là? «L'importante è il bene delle imprese» 17/12/2015 Il Cittadino di Monza e Brianza 16 Numeri, non potere: la Brianza del 2030 va costruita adesso 12/12/2015 Avvenire - Milano 18 Lavoro nero, numeri choc Gli irregolari sono almeno 6mila 10/12/2015 Il Cittadino di Monza e Brianza 19 Produzione e fatturato crescono Artigiani, il futuro è meno grigio 05/12/2015 QN - Il Giorno - Brianza 20 «Per una vera ripresa bisogna fare di più su tasse e credito» 03/12/2015 Libero - Nazionale 21 «Avere lavoratori di 75 anni affosserà le nostre aziende» 01/12/2015 QN - Il Giorno - Sondrio 23 Autorevole, attento e innovativo Un banchiere che ha fatto scuola 27/11/2015 Libero - Milano 24 Il via libera della Regione non c'è ma i taxi hanno
    [Show full text]
  • Diego Vitagliano
    Diego Vitagliano ANTIPASTI CROCCHÈ DI PATATE 1.50 Patate, provola, grana, prezzemolo, sale e pepe. Impanato con pangrattato MOZZARELLA IN CARROZZA 1.50 Pane in cassetta di grano duro, fior di latte di Agerola, sale. Impanato con farina e uova FRITTATINA DI BUCATINI 2.00 Bucatini di Gragnano trafilati al bronzo, besciamella, grana, sale, pepe, provola affumicata di Agerola, piselli, trito di carne e noce moscata. Impanata con pastella di farina e acqua FRITTATINA NERANO 2.00 Bucatini, besciamella, fior di latte di agerola, grana, zucchine, pancetta, basilico, provolone del monaco, sale e pepe ARANCINO CLASSICO 2.00 Riso arborio, ragù, carne macinata, piselli, provola, sale ARANCINO RISO VENERE 2.00 Riso venere, besciamella, ricotta di pecora pastorizzata, zest di limone, zucchine, sale e pepe TRIS DI MONTANARINE 6.00 Pizzette di pasta fritta con ragù / classico / genovese SCUGNIZZI NAPOLETANI 6.50 Straccetti di pasta fritti, pesto di basilico, pomodorini semidried, rucola e scaglie di Grana Padano DOP MARINARE STORICA 6.00 Pomodoro San Marzano DOP, aglio, origano del matese, olio extra vergine d’oliva fruttato intenso NAPOLETANA 8.00 Pomodoro San Marzano DOP, aglio, origano del matese, capperi di Sicilia, olive taggiasche, acciughe, olio extra vergine d’oliva SBAGLIATA 8.00 Pomodoro San Marzano DOP, pesto di aglio orsino, confettura di pomodoro San Marzano DOP, origano del matese, olio extra vergine d’oliva FACCIA GIALLA 7.00 Passata di datterino giallo, aglio, origano del matese, trito di mandorle, olio extra vergine d’oliva MARGHERITE
    [Show full text]
  • Menu We Suggest 5 - 6 Dishes Between 2 People
    APERITIVO Award Winning Cicchetti FRITTI (Traditional fried street food) Bellini Veneziana classic Bellini made with 9.5o Baby Mozzarella fried cheese balls 5.8o white peach juice & Prosecco Cicchetti :- (pronounced chi - KET - tee) are medium size Sicilian Arancini rice balls filled with beef ragu 5.95 Rossini Prosecco with fresh strawberries 9.5o Lobster Tail Tempura with spicy mayo 1o.95 dishes, typically served in cicchetti bars in Venice. You can Aperol Spritz Aperol & Prosecco 9.95 Gamberoni fried king prawns with spicy 'Nduja dip 9.95 make a meal of them by ordering several plates which can be Venetian Salt Cod Croquettes with a lemon mayo 6.5o shared between friends. As dishes are freshly prepared they Mozzarella in Carrozza fried mozzarella in bread with garlic 5.5o will be served as soon as they are ready. & pesto sauce PIATTI DA DIVIDERE Plates to share (recommend a minimum of 2 people) To experience our Cicchetti menu we suggest 5 - 6 dishes between 2 people. Selection of traditional Italian antipasti 1o.95 (all made fresh daily) CARNE (Meat) Terra a special selection of cured meats 15.95 Lamb Cutlets grilled with broccoli di rapa, 11.5o from around Italy PASTA & AL FORNO rosemary & red wine jus Fritto Portofino deep fried prawns, scallops and 16.95 Spiedino di Pollo chicken wrapped in 8.95 calamari served with garlic aioli and spicy Calabrian dip Truffle and Pecorino Ravioli 9.95 Pancetta with rosemary Paccheri with monk fish, prawns, white wine, garlic & chilli 1o.95 Polpette beef meatballs with tomato sauce 7.95 pumpkin
    [Show full text]
  • Menù Tradizionale
    Rendiamo unico il vostro giorno speciale Il tuo matrimonio nel cuore della Franciacorta Sala Conti Sala e Marchesi Rinascimento Sala Tiffany Sala Artisti Il tuo matrimonio in una location senza tempo Il Giardino Sala Garibaldi Sala Hostaria Sala Avogadro Il tuo matrimonio immerso nel verde La Sala Veranda Il tuo matrimonio tra i vigneti della Franciacorta La Veduta La Sala Saten MENÙ TRADIZIONALE APERITIVO A BUFFET ANTIPASTI SERVITI AL TAVOLO Forma di grana in bellavista Fettina di marlin marinato agli agrumi con crostone rustico e burro Tagliere di formaggi con marmellate Vaporata di gamberi e granchio all’erba cipollina Squaquerone con crostoni Carpaccio di arista con verdure croccanti Gorgonzola in bellavista con noci e miele Flan alle primizie di stagione Affettatrice Berkel con coppa piacentina Culaccia di Parma con i carciofi Salame al coltello Speck tirolese con primo sale alla rucola Chips di salumi Scrigno di sfoglia su fondente ai formaggi Crostone rustico con lardo di Colonnata e marmellata di cipolle Cesto di pane aromatizzato, pane Carasau, grissini e focaccia PRIMI PIATTI Fantasia di sfoglia Risotto con porcini e formaggella di monte Vol au vent fantasia di mousse Mezzelune ripiene di ricotta e spinaci con burro, Focaccia gourmet salvia e pancetta croccante Pizza gourmet “la Rossa” Caserecce di grano duro con dadolata di pesce spada e verdure Pizza gourmet con verdure e fior di latte Pizza gourmet con mortadella e robiolina ai due latti SECONDI PIATTI I nostri Menù Verdure pastellate, pesciolino fritto e olive all’ascolana White
    [Show full text]
  • Divina Catalog Edit 2021.Pdf
    Buckhead is proud to present the delicious line of Divina brand antipasti. Divina olives and antipasti represent the core values of authentic taste, traceability and superb quality. Sourced directly from growers across the Mediterranean, Divina’s olive varieties such as the Greek Kalamata, Italian Castelvetrano, and Mt. Athos Green are harvested and cured according to centuries-old methods. Using a 3rd-Party HACCP process, the commitment to integrity and quality above all is present in the delicate taste of each Divina olive. Divina’s antipasti selection reflects the vibrant colors and flavors of tables from around the Mediterranean and across the world. From their tender dolmas, to award winning roasted red and yellow peppers, every Divina antipasti is made with the finest ingredients and utmost care. Capers Nonpareil Fancy An essence of sea salt, a crisp, popping texture and floral flavor make Divina nonpareil fancy capers a unique ingredient. Non-GMO #20064, 6132oz Jars Curried Pickled Cauliflower Delightfully crunchy florets of pickled cauliflower filled with sweet and aromatic curry flavor. Crisp and bright pepper strips and black peppercorn balance the flavorful brine while adding visual appeal. #20852, 6/3.1 lb. Tin Cornichons Always fresh packed, DIVINA cornichons (French for gherkins) are made according to a traditional French recipe using the finest gherkins, vinegar and spices. They are bright, crunchy and delicious! The classic accompaniment to pate or as an essential ingredient in salad sandwiches (such as tuna, chicken ,or egg salad.) #20859, 3/4.7 lb. Cans DIVINA Fig Spread DIVINA Sour Cherry Spread Crafted from Aegean Figs, Divina Fig Spread is deeply Divina Sour Cherry Spread has a bold, fruit-forward flavor fruity and complex with notes of caramel and honey.
    [Show full text]
  • 2213 South Shore Center • Alameda, Ca 94501 • Trabocco.Com • Tel 510 521 1152
    Antipasti Stuzzichini Polipo e Patate 14 Olive e Mandorle 8 Grilled octopus, potato, celery, red onion, lemon, olive oil Olives, almonds, ricotta salata Calamari Fritti 13 Pancia di Maiale 10 Breaded and fried calamari, spicy tomato sauce Braised pork belly, lentil faro pilaf Carpaccio 12 Baccala e Peperoni 10 Raw, grass-fed beef tenderloin, lemon, olive oil, shaved Roasted salt-cod marinated with roasted bell peppers, parmesan, arugula crispy polenta Burrata Con Prosciutto 14 Arrosticini 11 Di Stefano Burrata, prosciutto, grissini Grilled lamb-skewers, grill-toasted bread Crudo in Due 12 Saffron and lemon marinated raw fresh ahi-tuna, crispy capers, mint, and spicy ahi-tuna tartar Pizzeria Paste e Risotto Margherita 15 Chitarrine al Cacao* 18 Tomato sauce, basil, fior di latte House-made pasta with cocoa powder, rabbit ragú Mezzo e Mezzo 16 Maccheroni alla Pecorara* 15 Half calzone, half pizza with tomato, fior di latte, basil, Fresh tomato sauce, ricotta, eggplant ricotta, mushroom Fettuccine Bolognese* 17 Ortolano 16 House-made fettuccine pasta with meat ragú Zucchini, eggplant, artichokes, mushrooms, tomato Ravioli con Coda 18 sauce, fior di latte House-made pasta stuffed with braised oxtail, au jus, Cristina 17 pecorino pepato Mushrooms, fior di latte, arugula, prosciutto, shaved Agnolotti di Zucca 16 parmesan, truffle olive oil House-made pasta filled with butternut squash, Rapini e Salsiccia 16 walnuts, brown butter sage sauce, parmesan Spicy sausage, broccoli rabe, tomato sauce, fior di latte over fresh tomato sauce Del Salumiere 16 Spaghetti del Trabocco* 20 Tomato sauce, fior di latte, assorted Italian cured meats Baby octopus and tomato ragú with shrimp, scallops, clams, mussels Add-on’s Gnocchi all' Abbruzzese 16 Anchovies 3.
    [Show full text]
  • MARZO 2021 L Civiltà Dellatavola ACCADEMIA ITALIANA DELLA CUCINA N
    ISSN 1974-2681 MARZO 2021 l CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA N. 335 MENSILE, POSTE ITALIANE SPA SPEDIZIONE IN ABBONAMENTO POSTALE 70% ROMA AUT MP-AT/C/RM/ SPEDIZIONE IN ABBONAMENTO POSTALE SPA MENSILE, POSTE ITALIANE ACCADEMIA ITALIANA DELLA CUCINA ISTITUZIONE CULTURALE DELLA REPUBBLICA ITALIANA FONDATA NEL 1953 DA ORIO VERGANI www.accademia1953.it CIVILTÀ DELLA TAVOLA CIVILTÀ N. 335, MARZO 2021/ Sommario CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA MARZO 2021 / N. 335 DIRETTORE RESPONSABILE PAOLO PETRONI Focus del Presidente COORDINAMENTO REDAZIONALE SILVIA DE LORENZO 3 Tutto cambia, nulla cambia PROGETTO GRAFICO E IMPAGINAZIONE (Paolo Petroni) SIMONA MONGIU IN QUESTO NUMERO SCRITTI E RICETTE DI MARIO BASILE, GIUSEPPE BENELLI, GIORGIO BORSINO, GIANCARLO BURRI, EMILIO CASATI, ELISABETTA COCITO, SILVIA DE LORENZO, ROBERTO DOTTARELLI, L’ACCADEMIA ITALIANA DELLA CUCINA PIETRO VINCENZO FRACANZANI, è stata fondata nel 1953 da Orio Vergani GABRIELE GASPARRO, ANNA LANZANI, e da Luigi Bertett, Dino Buzzati Traverso, VASCO MARZINI, NICOLA NOCILLA, GIGI PADOVANI, Cesare Chiodi, Giannino Citterio, Ernesto Donà MORELLO PECCHIOLI, PAOLO PETRONI, dalle Rose, Michele Guido Franci, Gianni Mazzocchi ANTONIO RAVIDÀ, GIANCARLO SARAN, Bastoni, Arnoldo Mondadori, Attilio Nava, ALDO E. TÀMMARO, ANDREA VITALE, ROBERTO ZOTTAR. Arturo Orvieto, Severino Pagani, Aldo Passante, Gian Luigi Ponti, Giò Ponti, Dino Villani, Edoardo Visconti di Modrone, CREDITI FOTOGRAFICI con Massimo Alberini e Vincenzo Buonassisi. ADOBE STOCK, LORENZO BELFROND. vvv Tradizioni l Storia EDITORE ACCADEMIA ITALIANA DELLA CUCINA Dante Alighieri e il cibo VIA NAPO TORRIANI 31 - 20124 MILANO 4 (Aldo E. Tàmmaro) TEL. 02 66987018 - FAX 02 66987008 [email protected] [email protected] San Giuseppe e i bignè fritti [email protected] 6 WWW.ACCADEMIA1953.IT (Roberto Dottarelli) vvv PERIODICO MENSILE REGISTRATO PRESSO IL TRIBUNALE DI MILANO IL 29-5-1956 CON IL N.
    [Show full text]
  • Recipe for Koshari
    Recipe for Koshari What is Koshari? ​Koshari​ or ​koshary​ is considered the national dish of Egypt and is made with a mixture of ingredients including brown lintels, pasta, chickpeas, and rice. It is a true comfort food that is reasonably priced and considered vegan. Koshari can be found being sold in streetcars with colored glass, and is so popular that some restaurants sell only koshari! Koshari is recognized as the food of the revolution! Kosharia is Bengali in origin, and may have come to Egypt in the 1880’s with British troops. In its origins, it may have been made from a mixture of rice and yellow lentils called ​kichdi​ or ​kichri, ​and​ ​served for breakfast. However, now it is now considered a common Egyptian dish, served with tomato sauce and salad. Now it’s your turn to make your koshari! Follow the steps below for cooking each part of koshari and then assemble. Top with tomato sauce and fried onions to finish! Ingredients to Make Koshari: ​When making koshari, it is common to use whatever ingredients you have at home-adjust as needed! ● olive oil or ghee ● 5 or 6 tomatoes of any kind (or 28 oz can of Italian crushed tomatoes) ● 6 to 8 onions sliced for fried onions (optional to purchase a can of fried onions instead) ● 8 oz brown lentils ● 6 oz medium-grain rice ● 6 oz vermicelli ● 9 oz elbow pasta ● 15 oz can of chickpeas/garbanzo beans (optional to use/cook dried garbanzo beans) ● salt and pepper ● garlic ● white wine vinegar ● cumin ● hot chili powder ● tomato paste ● 1 sweet green pepper ● water Follow steps below to prepare each element of koshari.
    [Show full text]