Regione Abruzzo
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Fratelli-Wine-Full-October-1.Pdf
SIGNATURE COCKTAILS Luna Don Julio Blanco, Aperol, Passionfruit, Fresh Lime Juice 18 Pear of Brothers Ketel One Citroen, Pear Juice, Agave, Fresh Lemon Juice 16 Sorelle Absolut Ruby Red, Grapefruit Juice, St. Elder, Prosecco, Aperol, Lemon Juice 16 Poker Face Hendricks, St. Elder, Blackberry Puree, Ginger Beer, Fresh Lime Juice 17 Famous Espresso Martini Absolut Vanilla, Bailey’s, Kahlua, Frangelico, Disaronno, Espresso, Raw Sugar & Cocoa Rim 19 Uncle Nino Michter’s Bourbon, Amaro Nonino, Orange Juice, Agave, Cinnamon 17 Fantasma Ghost Tequila, Raspberries, Egg White, Pomegranate Juice, Lemon Juice 16 Tito’s Doli Tito’s infused pineapple nectar, luxardo cherry 17 Ciao Bella (Old Fashioned) Maker’s Mark, Chia Tea Syrup, Vanilla Bitters 17 Fratelli’s Sangria Martell VS, Combier Peach, Cointreau, Apple Pucker, red or white wine 18 BEER DRAFT BOTTLE Night Shift Brewing ‘Santilli’ IPA 9 Stella 9 Allagash Belgian Ale 9 Corona 9 Sam Adams Seasonal 9 Heineken 9 Peroni 9 Downeast Cider 9 Bud Light 8 Coors Light 8 Buckler N.A. 8 WINES BY THE GLASS SPARKLING Gl Btl N.V. Gambino, Prosecco, Veneto, Italy 16 64 N.V. Ruffino, Rose, Veneto, Italy 15 60 N.V. Veuve Clicquot, Brut, Reims, France 29 116 WHITES 2018 Chardonnay, Tormaresca, Puglia, Italy 17 68 2015 Chardonnay, Tom Gore, Sonoma, California 14 56 2016 Chardonnay, Jordan Winery, Russian River Valley, California 21 84 2017 Falanghina, Vesevo, Campania, Italy 15 60 2018 Gavi di Gavi, Beni di Batasiolo, Piemonte, Italy 14 56 2018 Pinot Grigio, Villa Marchese, Friuli, Italy 14 56 2017 Riesling, Kung -
WINE LIST Tangent, Sauvignon Blanc, 2017 8 32 80 Edna Valley, California Bosco Del Merlo ‘Turranio,’ Sauv
WHITES 5OZ /25OZ /64OZ B WINE LIST Tangent, Sauvignon Blanc, 2017 8 32 80 Edna Valley, California Bosco del Merlo ‘Turranio,’ Sauv. Blanc, 2017 12 48 Friuli, Italy Miner, Sauvignon Blanc, 2017 55 SPARKLING / CHAMPAGNE / SPARKLING ROSÉ Napa Valley, California 5OZ /25OZ /64OZ B Domaine Bonnard, Sancerre, 2017 52 Zardetto, Prosecco Brut, nv 7 28 70 Loire Valley, France Valdobbiadene, Italy Lucien Crochet, le Croix du Roy, 2017 95 Santome, Extra Dry Prosecco, nv 36 Loire Valley, France Veneta, Italy Riff, Pinot Grigio, 2017 9 36 Barone Pizzini, Brut Animante, nv 70 Trentino-Alto Adige, Italy Lombardy, Italy Fantinel, Pinot Grigio, 2017 40 Henriot, Brut Blanc de Blancs, nv 25 100 Friuli, Italy Champagne, France Santa Margherita, Pinot Grigio, 2018 16 64 Bruno Paillard, Grand Cru Blanc de Blancs, nv 180 Trentino-Alto Adige, Italy Champagne, France Nickel & Nickel, Chardonnay, 2017 70 Veuve Clicquot ‘Ponsardin’, Brut, nv 150 Carneros, California Champagne, France Antinori “Bramito del Cervo”, Chardonnay, 2017 12 48 Veuve Clicquot ‘Ponsardin’, Brut, nv, 1.5l 300 Umbria, Italy Champagne, France Forman Vineyard, Chardonnay, 2017 170 Belstar Cuvée Rosé, nv 8 32 Napa Valley, California Veneto, Italy Il Borro “LeMelle”, Chardonnay, 2017 52 Laurent-Perrier Rosé, nv 220 Tuscany, Italy Champagne, France Contratto “For England”, Brut Rosé, Blanc de noir, 2011 90 Piedmont, Italy Cantina Della Volta, Lambrusco, Brut Rosso, 2016 11 44 Emilia Romagna, Italy Cantina Della Volta, Lambrusco, Rosé Metodo Classico, 2014 70 UNIQUE WHITES Emilia Romagna, Italy 5OZ -
The Italian Wine Sector
The Italian Wine Sector 28 Feb 2017 The Italian wine sector is the world’s largest wine producer and its second largest exporter by volume behind Spain. This paper gives an overview of wine production, consumption, imports and exports for the Italian wine sector and how these compare with Australia. Production Italy produces the most wine of any country in the world. The OIV estimated that while Italian wine production fell by 1.2 per cent in 2016 to 4.9 billion litres this still placed Italy ahead of France (4.2 billion litres) and Spain (3.8 billion litres In comparison, Australian wine production is one quarter of Italy’s (1.2 billion litres). Between 2001 and 2015, Italian wine production averaged 4.7 billion litres, reaching a peak of 5.4 billion litres in 2006. Italian wines are categorised by their official quality level designation. The highest quality level in Italy is Denominazione d’Origine Controllata e Garantita (DOCG), of which there are currently 74. The second level is Denominazione d’Origine Controllata (DOC). There are 334 DOCs. European Union (EU) law allows Italian producers to continue to use these terms, but the EU officially considers both to be at the same level of Protected Designation of Origin or PDO –known in Italy as Denominazione d’Origine Protetta (DOP). Therefore, the DOP list contains all 408 DOCs and DOCGs together. The quality level below this, which has less stringent requirements and therefore gives producers more flexibility on how they make their wines, is called Indicazione Geografica Protetta (IGP) – or Protected Geographic Indication in English. -
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. -
Overview of Native Chicken Breeds in Italy: Conservation Status and Rearing Systems in Use
animals Article Overview of Native Chicken Breeds in Italy: Conservation Status and Rearing Systems in Use Annelisse Castillo 1 , Marta Gariglio 1, Alessandro Franzoni 1, Dominga Soglia 1 , Stefano Sartore 1 , Arianna Buccioni 2 , Federica Mannelli 2 , Martino Cassandro 3 , Filippo Cendron 3 , Cesare Castellini 4 , Alice Cartoni Mancinelli 4, Nicolaia Iaffaldano 5 , Michele Di Iorio 5 , Margherita Marzoni 6 , Sonia Salvucci 6, Silvia Cerolini 7 , Luisa Zaniboni 7 and Achille Schiavone 1,* 1 Dipartimento di Scienze Veterinarie, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy; [email protected] (A.C.); [email protected] (M.G.); [email protected] (A.F.); [email protected] (D.S.); [email protected] (S.S.) 2 Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università di Firenze, Via delle Cascine 5, 50144 Firenze, Italy; arianna.buccioni@unifi.it (A.B.); federica.mannelli@unifi.it (F.M.) 3 Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy; [email protected] (M.C.); fi[email protected] (F.C.) 4 Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università di Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy; [email protected] (C.C.); [email protected] (A.C.M.) 5 Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via Francesco De Sanctis, 86100 Campobasso, -
A Book of Mediterranean Food
PENGUIN BOOKS A BOOK OF MEDITERRANEAN FOOD Elizabeth David discovered her taste for good food and wine when she lived with a French family while studying history and literature at the Sorbonne. A few years after her return to England she made up her mind to learn to cook so that she could reproduce for herself and her friends some of the food that she had come to appreciate in France. Subsequently, Mrs David lived and kept house in France, Italy, Greece, Egypt and India, as well as in England. She found not only the practical side but also the literature of cookery of absorbing interest and studied it throughout her life. Her first book, Mediterranean Food, appeared in 1950. French Country Cooking followed in 1951, Italian Food, after a year of research in Italy, in 1954, Summer Cooking in 1955 and French Provincial Cooking in 1960. These books and a stream of often provocative articles in magazines and newspapers changed the outlook of English cooks for ever. In her later works she explored the traditions of English cooking (Spices, Salt and Aromatics in the English Kitchen, 1970) and with English Bread and Yeast Cookery (1977) became the champion of a long overdue movement for good bread. An Omelette and a Glass of Wine (1984) is a selection of articles first written for the Spectator, Vogue, Nova and a range of other journals. The posthumously published Harvest of the Cold Months (1994) is a fascinating historical account of aspects of food preservation, the worldwide ice trade and the early days of refrigeration. -
Menu Mo Gelato A3 Verticale Luglio 21.Indd
Pastries Cannoli regular shell 5.00 Cannoli small shell 3.50 È NON SOLO..... Cannoli chocolate shell 4.00 Cannoli toppings chocolate chips, pistachio or hazelnut 0.50 Cannoli 4 pack regular shells 19.00 Gelato Cannoli 4 pack small shells 13.00 Classic Sizes Cannoli 4 pack chocolate shells 15.00 Cup small 1 fl avor 4.75 Homemade Tiramisù 6.00 Cup medium up to 2 fl avors 6.75 Bombolone alla Nutella 4.50 Cup large up to 2 fl avors 7.75 Bombolone con Ricotta 4.50 Sugar cone 1 fl avor 4.50 Homemade Cheesecake 6.00 Truffl e Brownie 3.80 Waffl e cone 1 fl avor 6.75 Raspberry Linzer Bar 4.50 Waffl e cone up to 2 fl avors 7.75 Caramel Pecan Bar 4.50 Hand packed gelato to go 8.00 Chocolate Souffl é 6.00 Salted Caramel Chocolate Souffl é 6.00 Toppings Add scoop of gelato 1.00 Whipped Cream Chocolate Chips Waffl e 2.80 Chocolate Sauce Pistachio Bacio di Dama 5 cookies for 3.00 Caramel Sauce Hazelnut Chocolate Bacio di Dama 5 cookies for 3.00 Cherry Sauce M & Ms S-Cookies 5 cookies for 3.00 Rainbow Sprinkles Mini Peanut Butter Cups Strawberry Cookies 5 cookies for 4.00 Chocolate Sprinkles Cantucci (Italian biscotti) 5 cookies for 2.00 Flavors Limone Vaniglia Fresh Lemon Vanilla Hot Drinks Espresso 2.50 Fragola Bacio Fresh Strawberry Chocolate Hazelnut Double Espresso 3.50 Macchiato 3.50 Frutta della Passione Monella Fresh Passion Fruit Dark Cherry with Cappuccino 3.50 Almond and Hazelnut Frutti di Bosco Drip Coffee 2.50 Mixed Berry Mandorla Latte 3.50 Toasted Almond Mango Latte Macchiato 3.50 Fresh Mango Nocciola Hot Chocolate 4.50 Hazelnut Nerone Mocha 4.75 -
A Taste of Casu Marzu 1
David Rix – A Taste of Casu Marzu 1 A Taste of Casu Marzu By David Rix Free Sample This PDF contains the complete short story. A Taste of Casu Marzu was first published in the anthology Strange Tales III from Tartarus Press, 2009 Released by the author in this form, August 2012 David Rix – A Taste of Casu Marzu 2 Amid a proliferation of cheeses, Richard Jarvis raised his glass. “Ladies and gentlemen,” he said. “Well – lady and gentleman. Both of you. One of each, to be precise . .” Feather and Calvin grinned. “. I hope you have had enough.” Cal gave a happy laugh. “It has been an education,” he said approvingly. Plates covered the small dining table. Plates with crumbs of Pecorino Sardo, Bocconcini, Podravec, Paški sir, Anthotyro xero, Metsovone and several other cheeses from Italy and the Adriatic – along with the remains of bread, Italian ham, Pršut, mayonnaise, Serbian ajver and other dips. There were also several bottles of Cannonau wine – also mostly empty. Red haired Richard Jarvis and the equally red haired Peacock regarded their guests happily. It was a relaxed and comfortable gathering in Richard’s eccentric living room – which meant being surrounded almost from floor to ceiling by collected oddments. Richard Jarvis was the Procurer – a man who could find almost anything, one way or another. He was notorious for it. And this room was stuffed with everything from rocks and thundereggs and preserved insects to certain sculptures and books. Lurking in one of the more shadowy corners, there was even a rather eerie Jenny Haniver in a case, staring down at the gathering with shrivelled eyes. -
Your Italian Retail Partner Product List
YOUR ITALIAN RETAIL PARTNER PRODUCT LIST February 2018 Issue Visit our web site to learn more about the products. www.tasteofsicily.co.uk HOW TO ORDER PAYMENT TERMS CALL US Invoices are payable using: 0208 953 5453 E-MAIL US • Proforma Accounts [email protected] • All major cards As a trade supplier our minimum order is £100 for free delivery (London Area only) • Bank transfer For orders less than our minimum order a charge of £5 will be applied C.O.D. Accounts Orders less than £75 will not be • Cash on delivery (Invoice must be paid accepted at the delivery by cheque or cash) Orders deadline 3:00pm the day • Direct Debit before your delivery. Credit Accounts For orders outside London please contact us. • Direct debit • Application for a credit account BANK DETAILS is available by request, minimum spend £500 ex. VAT per month to open/maintain account facilities. Our bank details for BACS payments are as follows: All our products are sold subject to our Account Name: Taste of Sicily Ltd Terms & conditions. A copy is available upon Bank Name: HSBC plc request or at: tasteofsicily.co.uk/faqs/ Account Number: 41388584 Sort Code: 40-04-28 ABOUT US Small Beginnings Our story begins at the heart of the Mediterranean, in Sicily, the home of flavour. An ancient crossroads of cultures and tastes, its exceptionally fertile soil bathed in sunlight, Sicily has nurtured a particularly rich gastronomy over centuries. In 1875, in the small Sicilian town of Caltanissetta, our great grandfather Luigi Diforti started creating Antipasti, Olives and Pesto to sell to local families. -
Cd Marsia Miranda Phd Thesis Xxx Cycle Agriculture
UNIVERSITÀ DEGLI STUDI DEL MOLISE Department of Agricultural, Environmental and Food Sciences International Ph.D Course in: AGRICULTURE TECHNOLOGY AND BIOTECHNOLOGY (C URRICULUM : Welfare, biotechnology and quality of animal production) (C YCLE XXX) Related disciplinary scientific section: AGR/20 (Zoocolture) PhD thesis Semen cryopreservation as a tool for preserving genetic biodiversity of avian and rabbit species: national cryobank launch Coordinator of the Ph.D Course: Prof. Giuseppe Maiorano Supervisor: Ph.D candidate: Prof. Nicolaia Iaffaldano Marsia Miranda-153768 ACADEMIC YEAR 2016/2017 INTRODUCTION The conservation of genetic diversity in livestock species can be related to biological, social, cultural and economic aspects. Animal genetic resources and animal management systems are an integral part of ecosystems and productive landscape in Italy, Europe and all over the world. Local breeds can be considered as a part of the history of some human populations as well as important materials from a scientific point of view. To date there is an urgent need of a specific conservation program for these breeds because of the limited number of their individuals and their risk of extinction. Although the local breeds are usually not competitive for production traits, they may carry valuable features such as disease resistance or distinctive product quality. The higher economic value of typical productions compared to conventional commercial products and the growing consumer preferences towards food quality, could strongly support the need to launch conservation programs of livestock biodiversity. In this regard, efficient in situ and ex situ conservation strategies are obligatory tools in order to implement an appropriate action for the conservation of livestock biodiversity. -
Davide Scabin Gin Hendrick's Anteprime Joaquin Conterno Fantino Ferrari
gourmet Davide Scabin Food e arte Gin Hendrick’s Eccellenza e follia Anteprime Bardolino e Montepulciano Joaquin La sfida impossibile Conterno Fantino Tra tradizione e modernità Ferrari Una degustazione unica colophone editoriale gourmet Vby Brunio Ptetroanilli da gourmet Secondo appuntamento, secondo viaggio, stesse emozioni alla ricerca del gusto, dell’eccellenza, dell’esclusività. Joaquin e Gin Hendrick’s, racconti che parlano di sfide, preziosità, valori e anche di un pizzico di follia. direttore responsabile Matteo Tornielli Il nostro amato mondo gourmet è popolato da quotidiane esperienze alla [email protected] direttore editoriale Bruno Petronilli ricerca della perfezione, della conoscenza, della felicità. [email protected] creative director Federico Menetto Ecco perché Davide Scabin e Luigi Taglienti sono esempi di come [email protected] attraverso l’arte culinaria si possa raccontare l’emotività del piacere. segreteria [email protected] abbonamenti www.liveinmagazine.it Come in una degustazione “infinita” delle nostre amate bollicine Ferrari, hanno collaborato Luca Bonacini, Boz, Roberto Carnevali, Alberto Cauzzi, Tommaso Cornelli, Laura Di Cosimo, Alessandro Franceschini, o come nelle anteprime, un occhio al futuro assaporando il presente. Daniele Gaudioso, Federico Malgarini, Emanuele Mazza, Alessandro Pellegri, Alessandra Piubello, Paolo Repetto, Giovanna Repossi, Irene Santoro, Luca Turner. Ma soprattutto un grazie sincero a tutti coloro che hanno contribuito a editore S.r.l. Viale Navigazione Interna 51/A 35129 Padova (Italy) questo numero, amici da una vita, professionisti di quelle passioni che ci spingono tel. +39 0498172337 - [email protected] pubblicità [email protected] sempre più là, tra sogno e realtà. stampa Chinchio Industria Grafica Spa Via Pacinotti, 10/12 - 35030 Rubano (Pd) In collaborazione con I.T.I. -
Master Thesis Food Safety Law
Master thesis Food Safety Law Unsafe Casu Marzu Can Casu Marzu be deemed safe according to article 14 of Regulation (EC) No 178/2002? Yvette Hoffmans 19-2-2018 Master thesis Food Safety Law -Unsafe Casu Marzu- Can Casu Marzu be deemed safe according to article 14 of Regulation (EC) No 178/2002? Name author: Yvette Hoffmans Student number: 921120349910 Telephone number student: +31 (0)6 37374766 e-mail address student: [email protected] Name supervisor: Kai Purnhagen E-mail address supervisor: [email protected] Name first examiner: Kai Purnhagen Name second examiner: Harry Bremmers Name institute: Wageningen University Name chair group: Law and Governance group Address chair group: Wageningen University Hollandseweg 1 6706 KN WAGENINGEN Telephone number chair group: +31 (0)317 4 84159 E-mail address chair group: [email protected] 1 Preface In the beginning of 2017, I was starting with exploring my interests regarding thesis topics. I wrote down a web of several subjects and questions that were on my mind. However one subject has been staying on my mind. In the same period, an evening course called Insects and Society crossed my path. During this course, I learned about the wonderful world of insects and showed me how beneficial insects can act as food and feed. Casu Marzu was one of the examples of insects as food consumed within the European Union. Several persons told me that you should do your thesis in a field that you are attracted to, otherwise it would be a very long and hard period. Since then, I noticed that Casu Marzu had to be the topic of my thesis.