DOCSLIB.ORG

PARLOR PIZZAS Char-Grilled Beef & Pork Belly Burger, American Cheese, Burger Sauce, Pickled Zucchini, Grilled Red Onion, Roma Tomatoes, and Shredded Lettuce

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
PARLOR PIZZAS Char-Grilled Beef & Pork Belly Burger, American Cheese, Burger Sauce, Pickled Zucchini, Grilled Red Onion, Roma Tomatoes, and Shredded Lettuce PRE-PIZZA NOT-PIZZA Hummus 12 Parlor Burger 16 Baby sweet peppers, celery, cucumbers, carrots, and grilled garlic bread. PARLOR PIZZAS Char-grilled beef & pork belly burger, American cheese, burger sauce, pickled zucchini, grilled red onion, roma tomatoes, and shredded lettuce. Calamari Fried 16 or Grilled 18 Our handmade wood-fired pizzas have a deliciously charred & bubbled crust and six slices to fold and enjoy! Served on a brioche bun with a side of frites. With cherry peppers. Served with spicy marinara and chipotle chimichurri sauces. $ $ = utensils recomended for only our heaviest pies. Add an egg* for 1 and applewood smoked bacon for 2. Kale & Artichoke Dip 12 Margherita 14 Save the Last Ranch 16 Roasted red peppers, garlic cream, and bread crumbs. Served with garlic toast. San Marzano tomato sauce, fresh mozzarella, fresh basil, Roasted broccolini, shaved garlic, chili flake, manchego and fontina cheese, Falafel Veggie Burger 12 and extra virgin olive oil. Try with spicy San Marzano sauce. and house black truffle ranch. Try with grilled chicken or bacon for $2. Ground chickpea patty, smashed avocado, roasted red & yellow peppers, arugula, Hand Cut Frites 10 and garlic sauce. Served on a pretzel bun with a side of frites. Served with Sriracha honey mustard, jalapeño cream cheese sauce, and ketchup. Abe Froman’s Fave 16 Little Stinker 15 San Marzano tomato sauce, Parlor sausage, sauteéd spinach, fresh mozzarella, Leek béchamel, Spanish manchego, D.O.P. taleggio, roasted crimini mushrooms, Parlor Pizza Bread 16 and roasted red peppers. Try with spicy San Marzano sauce. Parlor Chicken Sandwich 14 House beer bread topped with garlic, mozzarella, shallot, parmesan, pepperoni, and fontina. Try with white truffle oil for $3. Choice of marinated grilled breast or fried chicken thigh, white cheddar, spicy scallion cream, cherry peppers, and sesame seeds. (Best for two or more)! pickles, Sriracha aioli, and Napa cabbage & daikon slaw. Sgt. Pepper 17 Served on a brioche bun with a side of frites. San Marzano tomato sauce, mozzarella di bufala, Molinari pepperoni, The Silence of the Clams 17 Nacho Bites 15 and white truffle oil. Try with spicy San Marzano sauce. Add an egg* for $1. Leek bechamel, littleneck clams, fresno chilies, scallions, herb bread crumbs, Sweet slow-braised sesame BBQ pork, refried black beans, avocado, pico de gallo, Try with Nueske’s Bacon for $2. and chipotle cream. pecorino romano, and lemon. Wood Roasted Half Chicken 18 Brussel Shuffle 16 Feta-brined Amish chicken, roasted broccolini, Calabrian chilies, feta cheese, Dry-cured pancetta, fresh mozzarella, minced garlic, shaved brussel sprouts, cipollini onions, and lemon vinaigrette. Brussel Sprouts 11 parmesan, and lemon zest. Aunt Chilada’s Chicken 15 Pan-seared with dry-cured pancetta, fresh squeezed lemon, and parmesan. Chipotle marinara, adobo pulled chicken, cilantro, fresh mozzarella, Burrata Be Kidding Me 18 roasted crimini mushrooms, grilled scallions, and chipotle cream. Bone-In Pork Chop Parmesan 24 Balsamic Glazed Fried Mozzarella 11 Fresh mozzarella, imported burrata, baby arugula, house lemon vinaigrette, Served with pickled vegetables and marinara sauce. 16 oz. breaded Duroc pork chop, cherry tomato pomodoro, parmesan, and white truffle oil. How Stracciatella Got Her Groove Back 18 Wisconsin cheese curds, and basil. San Marzano tomato sauce, spicy soppressata, chili oil, shaved garlic, jalapeños, I Feel Like Bacon Love 16 parmesan, and stracciatella. WITH-PIZZAAdd grilled or fried chicken for $2. Leek béchamel, Nueske’s bacon, white cheddar, shaved Yukon Gold potato, and scallions. Sasquash 16 *Before placing your order, please inform your server if a person in your party has a food allergy. Kale Cobb Salad 9/15 Butternut squash cream, fresh mozzarella, Nueske’s bacon, roasted fennel, Beefer Sutherland 16 18% service charge will be added to groups of 8 or more. Nueske’s bacon, egg, scallion, avocado, baby heirloom tomatoes, blue cheese, Italian beef, provolone cheese, Italian seasoning, and choice of hot giardiniera pecorino romano, and honeycrisp apples. and buttermilk ranch dressing. Choice of fried chicken thigh or grilled chicken breast. or sweet peppers. Honey Boo Boo 16 Little Gem Caesar Salad 7/12 Cheesus, Mary & Joseph 15 Caramelized onions, roasted garlic, parmesan, fresh mozzarella, taleggio DOP, Garlic bread crostini, crispy parmesan cheese, and Caesar dressing. Leek béchamel, whipped ricotta, white cheddar, parmesan, smoked mozzarella, rosemary, sea salt, and honey. Antipasto Chopped Salad 9/15 minced garlic, and fresh oregano. Iceberg lettuce, crispy prosciutto di Parma, pepperoni, artichoke hearts, Great Balls of Fire 18 Bee Sting 17 pepperoncinis, Wisconsin provolone, baby heirloom tomatoes, green olives, San Marzano tomato sauce, beef & pork meatballs, Molinari pepperoni, San Marzano tomato sauce, ‘nduja, basil, fresh mozzarella, parmesan, chili oil, Wicker Park potatoes, and creamy Italian dressing. house giardiniera, parmesan, and fresh mozzarella. and honey drizzle. Roasted Beet & Baby Carrot Salad 8/14 Build-Your-Own Pizza 12 1824 W Division St. Chicago, IL Whipped goat cheese, avocado, watercress, toasted pumpkin seeds, We reccomend three toppings. aged balsamic vinegar, extra virgin oil, and chives. Sauces Cheese Plants Meats 872.315.3005 Shaved Cauliflower & Baby Greens Salad 8/14 San Marzano Parmesan 1 Cherry Peppers 1 Crimini Mushrooms 1 Egg* 1 Grilled Chicken 2 Salted pistachios, golden raisins, scallions, pickled sweet peppers, Spicy San Marzano Ricotta 1 Giardiniera 1 Green Olives 1 Nueske’s Bacon 2 Meatballs 2 Parlorchicago.com and white balsamic vinaigrette. Leek Béchamel Fresh Mozzarella 2 Green Peppers 1 Heirloom Tomatoes 1 Pepperoni 2 Sausage 2 *The Illinois Department of Public Health advises that eating raw or under-cooked meat, Buffalo Mozzarella 3 Kale 1 Pineapple 1 Spicy Soppressata 2 ‘Nduja 3 poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women, and other highly susceptible individuals with compro- Burrata Salad 17 Burrata 4 Red Onion 1 Red Pepper 1 Pancetta 3 Roasted butternut squash, candied pancetta, frisee, watercress, mised immune systems. Thorough cooking of such animal foods reduces the risk of illness. Stracciatella 4 Sliced Jalapeño 1 Spinach 1 and apple cider vinaigrette. White Truffle Oil 3 101118.
Load more

Recommended publications
  • Protected Food & Wine Products As a Driving Force for Creativity And
    Agricultura 15: No 1-2: 19-34(2018) https://doi.org/10.18690/agricultura.15.1-2.19-34.2018 Protected Food & Wine Products as a Driving Force for Creativity and Innovation of Gastronomy Tourism Development: Case of Slovenia and Hungary Aleš GAČNIK1*, Mihály László VÖRÖS2 1University of Primorska, Centre of Gastronomy and Wine Culture; Faculty of Tourism Studies Turistica, Department of Cultural Tourism, Obala 16a, 6320 Portorož, Slovenia 2Edutus University, Department of Economic Sciences, HELIA Research Group, HU-1114 Budapest, Villányi út. 11-13, Hungary ABSTRACT According to world tourism statistics more than third of tourist spending is devoted to food. Over and above the high quality local food &wine have been becoming a special driving force of tourism development. Tourists have growing interests to attend gastronomic food & wine events, festivals, fairs, farmers’ markets and tasting quality food products. Gastronomy tourism is being developed as a new tourism product. Previous researches proved that a number of traditional food and wine products protected by EU or national designation have not been successfully promoted and obtained recognitions in the domestic or foreign markets. This paper aims to justify that the typical, traditional local food & wine products, as relevant gastronomy tourism attractions, need to be scientifically re-examined before promotion. It suggests new ways of gastronomy tourism promotion based on improved territorial marketing portfolio, which can create evident value added for small and medium enterprises in the sector providing an advance to move from quality to excellence. Key words: gastronomy heritage, gastronomy tourism, protected agricultural products and foodstuff, gastronomy tourism attractions, cross-border development INTRODUCTION food in our pantry and in our kitchen is ultimately connected to climate change and global poverty, as well as to our health One of the most important principle and command of (Kumar, 2008).
    [Show full text]
  • Tomatoes and Soft Cheese Tart
    Tomatoes and soft cheese tart Tomatoes and soft cheese tart is perfect for a summer brunch. Tomatoes from the garden are the key to this crunchy tart. They are rich in lycopene, a powerful antioxidant, whose bioavailability improves once cooked. Lycopene acts like a real “sweeper”, eliminating waste like those accumulated with the oxidation of LDL cholesterol. Robiola is one of my favorite Italian cheeses. Available in the best supermarkets and Italian food shops, it has an incredible creamy texture and a delicate taste that makes it perfect for many preparations. A product of Piedmont (North Italy), Robiola is made with sheep’s milk. The most renowned and protected designation of origin is Roccaverano’s Robiola. This cheese is one of the key ingredients of this delicious summer tart. Rich in taste, this recipe is made with wholewheat pastry, palm oil free. Tomatoes and soft cheese tart: Ingredients Serves 4 200 g (7 oz) Robiola cheese (or other soft cheese) 2 tbsps Parmigiano cheese, grated 3 tbsp Pecorino Romano, grated 2 tbsp extra virgin olive oil Sea salt and pepper, to taste 15 cherry (and/or dates tomatoes) 250 g (7 oz) whole wheat puff pastry, palm oil free 1 tbsp breadcrumbs 1 handful oregano 4-5 basil leaves Tomatoes and soft cheese tart: Method 1. Preheat the oven to 180°C (350°F/Gas 4). Mix the Robiola, Parmigiano, Pecorino, 1 tbsp extra virgin olive oil, salt and pepper and set aside. 2. Cut the cherry tomatoes in half and filled with cream cheese. 3. Roll out the puff pastry on a baking sheet, lined with baking paper.
    [Show full text]
  • Stracciatella Al Gorgonzola Stracciatella
    CATALOGO PRODOTTI PROCACCI Entra con fiducia in Casa Procacci, l’azienda nata nel 1974 dalla passione del fondatore Giuseppe Procacci e che vive, tutti i giorni, attraverso il lavoro e l’abnegazione dell’intera famiglia Procacci. Entra in Casa Procacci, un progetto CATEGORIE semplice in cui bontà e gusto siedono a tavola insieme. Assaggia la ricca offerta dei nostri prodotti freschi e di media stagionatura che • Affumicati vanno dalla burrata pugliese, da sempre simbolo della tradizione agroalimentare • Asciutti della terra di Puglia, sino ai bocconcini, alle scamorze e a ogni altra delizia del latte. Guarda con fiducia attraverso le finestre di Casa Procacci e non esitare a • Cremosi bussare alla nostra porta: troverai attenzione, qualità e puntualità. Assicuriamo • Freschi con panna spedizioni ovunque, in Italia e all’Estero, grazie a un’importante flotta di automezzi • Freschi refrigerati e continuamente monitorati attraverso sensori per il mantenimento • Stagionati della catena del freddo. Tutti le nostre prelibatezze sono... sotto il palato di tutti. • Dolci Sceglici perciò con serenità: sono tantissimi i controlli a cui sottoponiamo i prodotti, grazie alla collaborazione con laboratori specializzati nel controllo biochimico periodico. Entra in Casa Procacci, ti aspettiamo. AFFUMICATI BOCCONCINO AFFUMICATO ANIMALETTO AFFUMICATO Formaggio a pasta filata dura di forma Formaggio a pasta filata a forma di sferica con affumicatura naturale, colore elefantino o maialino, di colore giallo ambrato e struttura compatta. più o meno intenso
    [Show full text]
  • Customers Love Pork, Find New Ways to Serve It ARTICLE
    ARTICLE Customers Love Pork, Find New Ways to Serve It ©iStockphoto.com/rudisill Pork is a food service mainstay. Patrons love its flavor and value. Learn new ways to feature it from appetizers to center-of-plate. Get our new recipes! There’s a saying that everything’s better with bacon, and despite recent growth in both chicken and “vegetable-driven” menu items, pork is still a food service favorite. In fact, according to a 2015 Technomic report, 66% of consumers who eat pork eat it as a center-of-plate option at least once a week (PDF), up from 64% three years earlier. Indeed, pork is the fastest-growing protein in food service—the category totaled 9.8 billion pounds in 2015, a volume increase of 2.6% over 2013, according to the 2015 Volumetric Assessment of Pork in Foodservice, conducted by Technomic, outpacing all other proteins. In addition, says Technomic, 29% of consumers surveyed would order pork more often at restaurants if it were available, including 38% of the influential 25- to 34-year-old cohort, and 30% of 35- to 44-year-olds. Pork’s variety and versatility make it particularly easy to add this well-loved protein to the menu, giving it room to grow throughout the day—from breakfast bacon to hearty sandwiches and comfort-style entrées. For more ideas and information about menuing more pork, see below. And that’s only one possibility from the wide array of pork cuts from the leg, loin, belly, and shoulder, as well as the foot and head/jowl—many of which are underutilized value cuts.
    [Show full text]
  • Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI
    A S S O C A S E A R I ASSOCIAZIONE COMMERCIO PRODOTTI LATTIERO - CASEARI Servizio informativo N° 28/2020 del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI - NORME E NOTIZIE MERCATO LATTIERO-CASEARIO - Andamento settimanale PAG. 02 BIOLOGICO - Etichettatura, le modifiche al regolamento: www.alimentando.info PAG. 03 SCAMBI UE/MERCOSUR - Accordo, aggiornamenti sui prossimi step PAG. 03 ESPORTAZIONI VERSO PAESI TERZI - BRASILE - Preoccupazioni commerciali della Commissione UE PAG. 03 STATI UNITI E FRANCIA - I formaggi tradizionali reagiscono al Covid-19: Clal PAG. 04 STATI UNITI - Esteso il "Farmers to Families Food Box Program" PAG. 05 OCEANIA - Situazione dal 22 giugno al 3 luglio 2020: Clal PAG. 05 FORMAGGI D.O.P. E I.G.P. - Nuovi testi normativi PAG. 06 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - In vendita a Natale lo stagionato 40 mesi PAG. 07 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - Dal produttore al consumatore, nasce il nuovo shop on- line: www.parmigianoreggiano.it PAG. 07 FORMAGGI - Nasce il presidio Slow Food del pecorino di Carmasciano: www.alimentando.info PAG. 08 FORMAGGI D.O.P. - "PECORINO ROMANO" - Avviato un progetto promozionale in Giappone PAG. 08 FORMAGGI D.O.P. - "ASIAGO" - Futuro sempre più naturale e salutare: www.asiagocheese.it PAG. 08 FIERE ED EVENTI – CremonaFiere conferma tutte le manifestazioni in autunno: www.alimentando.info PAG. 09 MERCATO AGROALIMENTARE E LATTIERO-CASEARIO - Le news di Formaggi&Consumi dal 4 al 10 luglio 2020 PAG. 10 MERCATO LATTIERO-CASEARIO - Asta Global Dairy Trade del 07/07/20: Clal PAG. 13 FORMAGGI D.O.P. - "GORGONZOLA" - Produzione giugno 2020: Consorzio di Tutela del Formaggio Gorgonzola PAG.
    [Show full text]
  • Menu for Week
    Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
    [Show full text]
  • Find What You Love and Eat It
    SALAD small specialS | add 5 | grilled chicken plates | 14 | | 8 | Small Plate SPINACh mixed olives | 14 | baby spinach, gorgonzola, marinated alphonso, gaeta, fried calamari apple, bacon, heirloom cherry castelvetrano and lucques beer batter, pickled serrano, pistacchio-basil salt, tomato, red onions, balsamic marinara sauce glaze | 12 | Meatball | 15 | Pizza Sliders | 23 | kale Mary Brunetti’s all-beef leave the gun, take the baloney farro, organic kale, chickpeas, meatballs, goat cheese, hot pistacchio mascarpone, nutmeg, mortadella, pickled mustard red cabbage, almonds, dried sauce, house-made brioche seeds, dijon mustard, micro greens blueberries, roasted walnut oil, bun ricotta salata | 11 | | 24 | | 13 | shishito peppers ‘and do ya want artichoke? artichoke blistered Shishito peppers San Marzano tomato sauce, fire grilled artichoke, ‘nduja, arugula, artichokes, with Maldon salt and house-made mozzarella, gorgonzola black olives, shaved lemon wedge Pecorino Romano, lemon vinaigrette | 17 | Burrata + Figs | 14-19 | imported burrata, roasted figs, PIZZA Caesar salad black fig jam ADD 4 meats, cheeses, anchovies, truffle oil romaine, charred radicchio, | | | ADD 4 | gluten-free or whole wheat DOUGH | ADD 2 | veggies dried blueberry, rosemary | 11 | croutons, cured egg yolk, arancini caesar dressing Risotto Squid ink riceballs with {add grilled chicken} green peas, mozzarella, Parmi- | 16 | | 18 | giano, beer batter, Brunetti hot | 13 | MARGHERITA SAN GENNARO sauce Garden salad San Marzano tomato sauce, sweet Italian sausage, house-made
    [Show full text]
  • Disposable Menu A3 Steeples Winter 2021
    STARTERS BURGERS OYSTERS NATURAL x8 (df,gf) 28.0 HOUSE DIPS (av) 18.0 STEEPLES BURGER 25.0 BEEF BRISKET BURGER 28.0 angus beef, cheddar, lettuce, tomato, pickled slow cooked pulled BBQ beef brisket, cheddar, OYSTERS KILPATRICK x8 (df,gf) 31.0 PAN SEARED SCALLOPS (gf) 18.0 cucumber & dijon mustard mayo w chips lettuce, tomato, jalapenos & dijon cauliflower puree, corn kernels, beetroot, mustard mayo w chips SOUP OF THE DAY 9.0 pickled radish & tapioca crisp BACONATOR BURGER 28.0 angus beef, bacon, cheddar, lettuce, tomato, THE CLASSIC VEGAN BURGER (n,vg) 25.0 GARLIC BREAD (v) 9.0 HALOUMI FRIES (v) 14.0 jalapenos & dijon mustard mayo w chips beetroot bun, vegetable patty, lettuce, add cheese +1.0 crumbed & fried haloumi fries, pickled cucumber, tomato, tasty cheese, avocado dip, mix salad & lemon SOUTHERN STYLE CHICKEN BURGER 26.0 sweet potato & roasted cashew sauce BRUSCHETTA (v) 13.0 spicy fried chicken, tomato, lettuce, cheddar & w sweet potato fries grilled ciabatta bread, diced tomato, basil, SPICY CHICKEN WINGS (df,gf) 13.0 chipotle mayo w chips red onion, feta & balsamic glaze sesame seeds, spicy mayo & Asian inspired salad MAINS CHICKEN PARMIGIANA 26.0 CHICKEN & MUSHROOM RISOTTO (gf) 27.0 SALADS / BOWLS ham, three cheese, napoli, chips & salad mushroom, spinach, peas, onion, semi dried tomatoes, tarragon butter, true oil CHICKEN SCHNITZEL 25.0 & shaved parmesan POKE BOWL (v) 24.0 MEXICAN BEEF SALAD (df,gf) 27.0 chips, salad & gravy Hawaiian style poke bowl w basmati rice, slow cooked pulled beef, corn, mixed leaves, VEGETABLE GNOCCHI
    [Show full text]
  • Gourmet Cheese Cards (GCC43)
    GOURMET CHEESE CARDS GCC43 PROMOTE BOTH DOMESTIC AND IMPORTED CHEESE Mailing Address: P.O. Box 2118 Huntington Beach, CA 92647-0118 Plant, Offi ce & Showroom Address: 15662 Producer Lane Huntington Beach, CA 92649-1310 TOLL-FREE PHONE: (800) 852-2806 • TOLL-FREE FAX: (800) 774-8884 –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– DATE _________________________________ P.O. NO. ____________________________ ACCOUNT NAME ______________________________ STORE NO. ________________ ADDRESS _______ ____________________________________________________________ CITY ______________________________________________ ZIP ___________________ PHONE ____________________________ ORDERED BY _________________________ PLEASE SELECT FROM LIST BELOW Actual size: 4” x 3” / (2) colors: Black & Pale Yellow _____ Alouette Cups _____ Domestic Parmesan Wheel _____ Low Sodium Muenster _____ Sonoma Hot Pepper Jack _____ Appenzeller Swiss _____ Domestic Romano _____ Low Sodium Provolone _____ Sonoma Pesto Jack _____ Asiago _____ Domestic Romano Wheel _____ Low Sodium Swiss _____ Sonoma Traditional Jack _____ Baby Edam _____ Double Gloucester _____ Mascarpone _____ St. Andre _____ Baby Gouda _____ Double Gloucester _____ Mini Brie _____ Stilton _____ Baby Jack with Stilton _____ Monterey Jack _____ Stilton with Lemon Zest _____ Baby Swiss _____ Doux De Montagne _____ Montrachet _____ String Cheese _____ Beer Kaese _____ Edam Loaf _____ Montrachet with Herbs _____ Suisse Delicate _____ Bel Paese _____ English Cheddar _____ Morbier _____ Suisse
    [Show full text]
  • New Process Approaches
    IDM | Column New process approaches Sulbana reports on newest developments t a major German cheesemakers’ seminar in 2017, Sulbana's CEO Thorsten Kehl described several new approaches of Sulbana group for the production of mozzarella and pizza A cheese. Ideal synchronisation By an ideal line adjustment, fresh mozzarella can be produced in a batch process with production time of less than 30 minutes, in- cluding the cooking-stretching process. According to Mr. Kehl, this is done mostly with direct acidification and stretching takes place at pH 5.8. This optimized process works continuously and gently with little fat loss. Exact dry matter and water absorption is achieved by precise temperature control, cheese dust is directly recycled, and the end products are characterized by perfect shape and surface. In the case of pizza cheese production, the best possible matching of the lines can be achieved by working with starter cultures. The Fig. 1: Screw conveyor with new resistant non-stick coating ap- cooking-stretching takes place at pH 5.1, whereby the maturation time plied in a thick-layer process (0.3 mm) (Photo: Sulbana) in the drainage system can be adjusted to up to 3 h. According to Mr. Kehl it should be ensured that long cooling times in the brine are main- tween core and surface and uniform heating from 32 ° C to tained. The ripening time in the initial packaging should be 72 h. 62 ° C lead to lower fat losses, less burning, less protein dena- turation and less squeezing-out of originally contained water. Gentle cooking-stretching A new machine in the Sulbana portfolio is the "Power Moulder" Sulbana now achieves a particularly gentle cooking-stretching designed for high performance.
    [Show full text]
  • A Guide to Kowalski's Specialty Cheese Read
    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
    [Show full text]
  • S.Marzano Tomato, Basil & EVOO
    Pizze Tradizionali Altre Specialita’ dal Forno 12”Neapolitan style, high Hydration and 48 hours (Other specialties from the oven ) naturally leavened dough, hand stretched and baked Panuozzo Salernitano 16 for 60 seconds by skilled “Maestro Pizzaiolo” in Mozzarella, Sausage & Rappi in Garlic & Oil Acunto Napoli wood burning oven at 1000 degrees, Panuozzo Da Bronx 14 fragrant on the outside, soft in the inside, never crispy Mortadella, smoked mozzarella, pickled eggplant following Associazione Vera Pizza Napoletana rules Calzone San Gennaro 15 Served uncut. Substitution: NO GRAZIE Mozzarella, Sopressata salame, Pecorino romano Calzone San Matteo 14 Rosse ( S.Marzano tomato, basil & E.V.O.O.) Escarole, capers, olives, anchovies, mozzarella Margherita 14 Bastone 16 Mozzarella, basil, Parmigiano Reggiano Rolled pizza stuffed with eggplant parmigiana Diavola 16 Stella 16 Mozzarella, Spicy Calabrian Sopressata salame 8-point star pizza, each point stuffed with Capricciosa 17 smoked mozzarella, topped with baby arugola, Mozzarella, Mushroom, Parmacotto ham, olives Sausage, olives & cherry tomatoes Marinara (No cheese ) 15 Anchovies, Black Gaeta Olives, Capers, Garlic Regina D.O.P. 16 La Braceria Fresh imported Buffalo milk Mozzarella, (The Steakhouse ) Cherry Tomato, Oregano All Prime cut, grilled over coal, finished in wood burning oven Carminuccio 15 Pancetta, grated cheese mix Enoteca La Tagliata 27 Marinated Hanger tender Bianche no tomato sauce Costata di Vitello 28 Caprese 15 Bone-in French Veal Chop Mozzarella, Basil, CENTRO Rib Eye 32
    [Show full text]