DOCSLIB.ORG

CARATTERISTICHE MERCEOLOGICHE All C

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
CARATTERISTICHE MERCEOLOGICHE All C Comune di Padova Settore Servizi Scolastici Capitolato speciale per l’affidamento del servizio di ristorazione scolastica ALLEGATO C Caratteristiche merceologiche 1 Gennaio 2012 – 31 Dicembre 2012 INDICE 1. INTRODUZIONE 1.1 SPECIFICHE GENERALI PER TUTTE LE DERRATE ALIMENTARI.......7 1.2 OGM FREE..............................................................................................8 1.3 SPECIFICHE GENERALI PER PRODOTTI DA AGRICOLTURA BIOLOGICA .........9 1.4 PRODOTTI DOP E IGP ...........................................................................9 1.5 PRODOTTI DEL COMMERCIO EQUO E SOLIDALE............................10 1.6 VIGILANZA IGIENICO NUTRIZIONALE DELLA DERRATE ALIMENTARI10 2. CEREALI E DERIVATI……………………………………………………………10 2.1 Pasta secca (di semola di grano duro)......................................................10 2.2 Pasta all'uovo fresca in atmosfera protettiva..........................................11 2.3 Bigoli all'uovo – fettuccine – pappardelle – tagliatelle .............................11 2.4 Paste speciali con ripieno ......................................................................12 2.4.1 Tortellini .................................................................................................12 2.4.2 Ravioli di magro ....................................................................................................... 12 2.5 Riso .......................................................................................................13 2.6 Farina bianca.........................................................................................14 2.6.1 Farina di grano tenero....................................................................................... 14 2.6.2 Farina di grano tenero Tipo 1........................................................................... 14 2.6.3 Farina di grano tenero Tipo 0........................................................................... 14 2.6.4 Farina di grano tenero Tipo 00......................................................................... 14 2.7 Semolino e semola di grano duro ...........................................................15 2.8 Farina di mais e fioretto di mais.............................................................15 2.9 Farro e spezzato di farro........................................................................16 2.10 Miglio decorticato...................................................................................16 2.11 Orzo perlato...........................................................................................16 2.12 Orzo solubile..........................................................................................17 2.13 Mais in chicchi ........................................................................................17 2.15 Cous-cous precotto................................................................................18 2.16 Fecola di patate, tapioca, mais e amido di frumento...............................18 2.17 Cereali Corn Flakes ................................................................................18 3. PANE E DERIVATI.................................................................................18 3.1 Pane fresco ..............................................................................................18 3.2 Pane speciale (panini all’olio o panini al latte)...........................................19 3.3 Pane grattugiato ....................................................................................19 3.4 Pizza......................................................................................................20 3.5 Lievito di birra ........................................................................................20 Tipologie richieste:..........................................................................................20 3.6 Lievito per dolci......................................................................................20 3.7 Lievito vanigliato e vanillina....................................................................21 3.8 Grissini senza sale in superficie................................................................21 3.9 Cracker non salati in superficie.................................................................21 3.10 Crostini, gioppini e schiacciatine.............................................................21 3.11 Fette biscottate comuni e integrali ..........................................................22 4. PRODOTTI FRESCHIE E SURGELATI DEL PASTIFICIO.....................21 2 4.1. Gnocchi di patate o di patate con spinaci o con zucca freschi o surgelati22 4.2. Pasta surgelata per lasagne e cannelloni ............................................... 22 4.3 Pasta sfoglia surgelata............................................................................ 23 4.4. Pasta frolla surgelata ............................................................................ 23 5. PRODOTTI DOLCIARI DA FORNO - TORTE E BISCOTTI FRESCHI ……………………………………………..22 5.1 Panettoni, pandori e colombe pasquali ................................................... 24 5.2 Frittelle e crostoli o galani ........................................................................ 24 5.3 Biscotti confezionati, frollini e biscotti mono-porzione .............................. 25 5.4 Biscotti Amaretti....................................................................................... 25 6. FORMAGGI E DERIVATI DEL LATTE .................................................... 26 6.1 Parmigiano Reggiano (DOP)................................................................... 27 6.2 Grana Padano da tavola (DOP) ............................................................... 27 6.3. Asiago (DOP)........................................................................................ 28 6.4. Montasio (DOP) .................................................................................... 28 6.5. Provolone della Valpadana (DOP) ........................................................ 28 6.6. Stracchino............................................................................................. 29 6.7. Crescenza e Casatella.......................................................................... 29 6.8. Ricotta da latte vaccino......................................................................... 29 6.9. Mozzarella fior di latte........................................................................... 29 6.10. Robiola................................................................................................ 30 6.11 Caciotta fresca...................................................................................... 30 6.12 Latte ………………………..……………………………………………… .31 6.12 Latte fresco pastorizzato ……………………………………………… … .31 6.12.1.LATTE FRESCO PASTORIZZATO ALTA QUALITÀ.......................... 31 6.12.2. Latte UHT a lunga conservazione ..................................................... 31 6.12.3. Latte e cacao UHT in tetrabrik .......................................................... 31 6.12.4 Yogurt intero, alla frutta e magro..............................................................................32 6.12.5 Burro di centrifuga.............................................................................. 32 6.12.6 Panna da crema di latte UHT............................................................. 32 6.12.7 Budini ……………………………………………………………………………………… 31 6.12.8 Preparati per Budini solo per le cucine interne…………………………………………31 6.12.9 Gelati in vaschetta monouso, in coppette o biscotto ........................... 33 7.1 Prosciutto crudo DOP .............................................................................. 34 7.1.1 Prosciutto crudo San Daniele del Friuli (DOP) note specifiche............. 35 7.1.2 Prosciutto crudo di Parma (DOP) note specifiche ................................. 35 7.1.3 Prosciutto crudo Veneto Berico-Euganeo (DOP) note specifiche......... 36 7.2 Prosciutto cotto senza polifosfati di alta qualità....................................... 36 7.3 Affettato di tacchino ................................................................................. 37 7.4 Speck....................................................................................................... 37 8. OLIO E ACETO ........................................................................................ 37 8.1 Olio extra vergine di oliva: prodotto con olive italiane............................... 37 8.2 Olio di semi (mono seme): olio di arachide, di girasole o di mais............. 38 8.3 Aceto........................................................................................................ 39 3 8.4 Aceto di mele............................................................................................39 8.5 Aceto balsamico .......................................................................................39 9. CARNI REFRIGERATE (bovine – suine – avicunicole – equine)……….39 9.1 – Carne di bovino adulto, refrigerato e confezionato sottovuoto………………………. 40 9.2 Carni di suino fresche refrigerate...........................................................42 9.3 Carni di puledro fresche refrigerate........................................................43 9.4 Carni avicunicole fresche e refrigerate...................................................44 10. Uova........................................................................................................47 10.1 Uova fresche..........................................................................................47
Load more

Recommended publications
  • EDITION the Fresh Pasta CATALOGUE
    22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta.
    [Show full text]
  • What Is Our Chef Michele Cooking for You Today?
    Saturday, September the 14th 2019 What is our Chef Michele cooking for you today? Lunch Dinner First Course First Course ___ Bigoli Noodle in Anchovy Sauce ___ Red Noodle with Scampi ___ Flan with Barley, Apples and Montasio Roulade with Speck and Aubergines ___ Fondue ___ Pasta with Meat and Tomato Sauce ___ Pasta with Meat and Tomato Sauce ___ Pasta with Tomato Sauce ___ Pasta with Tomato Sauce ___ Chicken Soup ___ Cream of Mushrooms Soup Second Course Second Course ___ Grilled Sea Brass ___ Baked Fillet of Sole ___ Escalope with Lemon Sauce ___ Beef Cuts with Ginger and Peppers ___ Mixed Salad with Green Beans, Tuna, Egg Vegetable Mille Feuille with smoked and Cherry Tomatoes ___ Provola cheese Buffet of Vegetables and Dessert Buffet of Vegetables and Dessert Like us on Facebook: Hotel Nizza Wednesday, September the 11th 2019 What is our Chef Michele cooking for you today? Lunch Dinner First Course First Course ___ Macaroni Fresch Pasta with Redfish See Carbonara Spaghetti Ragout ___ ___ Noodle with Vegetable ___ Cannelloni Nizza with Ham and Mushrooms ___ Pasta with Meat and Tomato Sauce ___ Pasta with Meat and Tomato Sauce ___ Pasta with Tomato Sauce ___ Pasta with Tomato Sauce ___ Reis “La Fagiana” Soup with Peas and Vegetable Soup Potatoes ___ Second Course Second Course ___ Peppered Mussels à la Venetienne ___ Baked Trout en Papillote ___ “Pizzaiola” Escalope with Tomato and Grilled Pork Chop ___ Mozzarella ___ Omelette with Ham and Fontina Cheese ___ Tuna slices with Vinaigrette Sauce (Cold Dish) Buffet of Vegetables and Dessert
    [Show full text]
  • Download Brochure
    TM QUALITY AND RELIABILITY The quality of Gustotek processes and products is AUTHENTIC ITALIAN PASSION the result of constant research and development, carried out since its foundation within the POLO DELLA MECCATRONICA of Rovereto, the Italian innovation center where every detail of the our ma- chines is designed and developped. OUR MISSION – EXCELLENCE DESIGN & TECHNOLOGY Gustotek is an innovative company born with Constantly evolving research, the use of cut- the aim of spreading the culture of Italian fre- ting-edge technologies, innovative materials and sh pasta all over the world by offering a sy- attention to functional design – all these aspects stem of professional equipment designed and gave life to a range of products of the highest produced according to the principles of Lean quality, which perfectly adapt to any environment design & manufacturing. making your everyday work easier. The result is a product characterized by high technological content, attractive design and above all high reliability. 100% MADE IN ITALY Gustotek designs and manufactures all its pro- ducts in Italy, implementing Lean production pro- cesses, always respecting the surrounding en- vironment and health. The elimination of waste enhances fluidity and speed in the supply cycle of our products all over the world. AZIENDA GT LINE PROFESSIONAL MACHINES TO PRODUCE FRESH PASTA Machines with a simple and intuitive use that hides advanced technology. A versatile and quick solution, which allows anyone to produce fresh pasta in a short time, satisfying the most diverse requests in terms of type and dough. With a few operations GT Line machines are able to automatical- ly produce different types of pasta such as long, short and sheet pasta.
    [Show full text]
  • LALANTERNA 3ANTE DEF.Indd
    passatelli e zuppa imperiale PÂTES FRAICHES - FRESH PASTA - TEIGWAREN LA LANTERNA SRL LA LANTERNA SRL FRESCHEZZA GENUINA NATURAL FRESHNESS La cultura del buon gusto, The culture of good taste, PASSATELLI: uova pastorizzate, pane grattugiato, della pasta fresca e delle lavorazioni fresh pasta and quality manufacturing formaggio duro, sale, farina di grano tenero tipo “00”, noce di qualità fra tradizione ed innovazione. between tradition and innovation. moscata, pepe, burro. / PASSATELLI: oeufs pasteurisés, chapelure, fromage dur, sel, farine de blé tendre type 00, L’ azienda nasce nel 1955 in Liguria dalla passione The Company was created in Liguria in 1955 thanks noix muscade, poivre, beurre. / PASSATELLI: eggs, fi ne del titolare per la pasta fresca e per la buona tavola. to the owner’s passion for fresh pasta and good food. bread crumbs, hard cheese, salt, soft wheat fl our Type Le origini emiliane della famiglia convincono il titolare The Emilian origins of the family convinced the owner 00, nutmeg, pepper, butter. / PASSATELLI: Pasteurisierte a tornare in questa ricca terra dove viene ingrandita to come back to this generous region, enlarging the Eier, Paniermehl, Hartkäse, Salz, Weichweizenmehl Typ l’azienda mantenendo però costante la genuinità e Company but fully respecting the product authenticy 00, Muskatnuss, Pfeffer, Butter. qualità dei prodotti pur avvalendosi delle più avanzate and quality, also using the most evolued technologies tecnologie e tradizioni Italiane come le trafi le di bronzo. and according to the Italian traditions, such as the bronze ZUPPA IMPERIALE: uova pastorizzate, farina di grano Con gli oltre 50 anni di esperienza La Lanterna drawing process. tenero “00”, formaggio duro, burro, lievito, sale, noce moscata.
    [Show full text]
  • Antipasti E Insalate Paste Fatte in Casa E Risotti Pizza Dal Forno a Legna La Carne E Pesce Panini Contorni
    Pizza dal Forno a Legna Antipasti e Insalate MARGHERITA INSALATA COTOGNE E UOVO T oma to sau ce, b asil, oregano & fresh mozzarella 1 6 Baby kale, Jelich farm quince, sweet balsamic onions Crispy egg & guanciale; mustard dressing 1 2 PROSCIUTTO COTTO Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella INSALATA PRIMAVERILE Rico tta & organic arugula 18 Org an ic local baby lettuces, rad ish es, fresh herbs SALSICCIA E FUNGHI Sunflower seeds, Go rgo nzo la Dolce, red wine vinaigrette 1 0 Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 8 B U R R AT A E CORNO DI TORO SCHIACCIATA NDUJA E BROCCOLI RABE Fresh burrata cheese, marinated “corno di toro” peppers Housemade “nduja” spicy sausage, marinated broccoli rabe & caciocavallo cheese 1 9 Basil oil & carta musica 1 4 PIZZA PESTO E CALAMARI Basil pesto sauce, cherry tomatoes, potato, fresh calamari, olives & mozzarella 1 8 TERRINA DI POLIPO Poached and pressed Mediterranean octopus, potato Add Prosciutto 5 Add Farm egg 3 Add Arugula 3 Add Mushrooms 3 Olives, cherry tomato, celery hearts & wild ar ug ula 1 5 INSALATA POLLO La Carne e Pesce Marinated grilled chicken breast with organic arugula and frisée greens GUAZZETTO ALLO ZAFFERANO roasted bell peppers, cherry tomatoes & Taggiasca olives 1 5 Pan roasted cod, salt spring mussels, fresh bay scallops, whole shrimp INSALATA GAMBERI Clams & calamari, sa ffron , cherry tomatoes broth with fregola Sard a 2 9 Grilled prawns with mixed greens salad, organic che rr y tom atoe s, garbanzo beans and shaved almonds 16 BRANZINO
    [Show full text]
  • You Be the CHEF! (Serves 4)
    Pizza dal Forno a Legna Antipasti e Insalate MARGHERITA SALUMI FATTI IN CASA T oma to sau ce, b asil, oregano & fresh mozzarella 1 6 Sa mp ling , house made salumi & charcuterie, pickles, marinated olives 16 PROSCIUTTO COTTO Add cheese 3 add “bomba” bread 4 Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella Rico tta & organic arugula 18 INSALATA COTOGNE E UOVO Baby kale, Jelich farm quince, sweet balsamic onions SALSICCIA E FUNGHI Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 8 Crispy egg & guanciale; mustard dressing 1 3 SCHIACCIATA NDUJA E BROCCOLI RABE INSALATA PRIMAVERILE Housemade “nduja” spicy sausage , marinated broccoli rabe & caciocavallo cheese 1 9 Org an ic local baby lettuces, rad ish es, fresh herbs Sunflower seeds, Go rgo nzo la Dolce, red wine vinaigrette 1 0 PIZZA PESTO E CALAMARI Basil pesto sauce, cherry tomatoes, potato, fresh calamari, olives & mozzarella 1 8 TERRINA DI POLIPO Poached and pressed Mediterranean octopus, potato Add Prosciutto 5 Add Farm egg 3 Add Arugula 3 Add Mushrooms 3 Olives, cherry tomato, celery hearts & wild arugula 1 6 Pesce e Carne BURRATA E CORNO DI TORO Fresh burrata cheese, marinated “corno di toro” peppers GUAZZETTO ALLO ZAFFERANO Pan roasted cod, salt spring mussels, fresh bay scallops, whole shrimp Basil oil & carta musica 1 5 Clams & calamari, sa ffron , cherry tomatoes broth with fregola Sard a 2 9 BRUSCHETTA DI CINGHIALE BRANZINO E RISO NERO E ZUCCHINE Hand pulled braised wild boar, onion, Chianti vinegar on grilled ciabatta 1 5 Grille d Mediterranean
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • V = Vegetarian GF = Gluten Free = Popular Item
    Fresh pastas come by the pound. Raviolis come in a count of 10. These are not yet cooked. These are not yet cooked. Traditional Bolognese $8.95 Linguine V $4.95 Veal, ground beef, carrots, celery, garlic, and tomato paste stuffed ★Pappardelle V $4.95 in fresh SPC pasta Spinach Pappardelle V $5.95 ★4-Cheese V $7.95 6621 Falls of Neuse Rd, Penne V $4.95 Shredded mozzarella, ricotta, parmesan, fresh mozzarella and Raleigh, NC 27615 Fusilli V $4.95 garlic NEW Gnocchetti V $4.95 Pumpkin V $8.95 919-900-0083 Pumpkin, ricotta and a touch of cinnamon, try it with the Pecan & Sage Pesto Sauce SouthernPasta.com ★ Bolognese GF (32oz) $7.95 Monday- Friday: 11am-7pm Marinara GF Saturday: 11am-6pm (32oz) $5.00 Sunday: 12pm-5pm Alfredo V GF (32oz) $5.95 ★ Vodka GF Order pick up and curbside (32oz) $5.95 NEW Pecan & Sage Pesto V over the phone or online. (5.5oz) $2.00 Delivery is available online only. Click here to order online. Classic Beef Meatballs 8 pack $8.95 12 pack $11.95 Bolognese Sauce V = Vegetarian GF = Gluten Free ★ = Popular Item Chicken Marsala $12.95 Breaded chicken breasts with marsala wine sauce, ★ Classic Lasagna $26.95 Entrees are made fresh daily and require garlic mashed potatoes, and seasonal roasted Traditional beef bolognese with mozzarella, heating up. vegetables ricotta, parmesan. Served with a side of 4 Meaty Lasagna $13.95 breadsticks ★ Coastal Shrimp Linguine $14.95 Your favorite classic lasagna now comes in an entrée Feeds 4-6 Shrimp, tomatoes, mushrooms & spinach on linguine size noodles tossed with a lemon-white wine
    [Show full text]
  • Ricette Vallesi Con Testi in Dialetto Istrioto Di Giovanni Obrovaz
    Ricette vallesi con testi in dialetto istrioto di Giovanni Obrovaz Sandro Cergna CDU 641(083.1)+800.87(497.5Valle) Università “Juraj Dobrila”, Pola Sintesi, Novembre 2020 S. Cergna, Ricette vallesi con testi in dialetto istrioto di Giovanni Obrovaz, pp. 426-487 427 RIASSUNTO Il contributo offre una rassegna di 26 ricette tradizionali di Valle d’Istria, rac- colte dalla viva voce dei parlanti il dialetto istrioto nella variante vallese tra il 2015 e il 2020, seguite ognuna dalla traduzione in lingua italiana. Accanto alle interviste con Vallesi, un’altra importante fonte nel corso della ricerca sono sta- ti i Quaderni1 manoscritti di Giovanni Obrovaz, dai quali ho ricavato importanti notizie riguardanti la secolare realtà culinaria ed enologica della comunità, e testimoniata dal retaggio, tuttora presente, di quella cultura. Alternandosi al testo di cucina, le frasi, i dialoghi e i bozzetti di Obrovaz ne integrano la lettura, impreziosendo così la ricetta con ricordi ed eventi realmente accaduti e regi- strati dall’autore, o da lui soltanto immaginati. PAROLE CHIAVE cibo, cucina, Valle d’Istria, dialetto, istrioto, Oborvaz ABSTRACT The paper provides an overview of 26 traditional recipes from Bale gathered from interviews with the speakers of the Istriot dialect (the Bale version) carri- ed out from 2015 to 2020, each accompanied by the Italian translation. Alon- gside interviews with the inhabitants of Bale, another important source for the research were the handwritten Quaderni2 by Giovanni Obrovaz that provided some important information concerning the secular culinary and winemaking tradition of the said community reflected in the still present heritage of the said culture.
    [Show full text]
  • Salads – Insalate Appetizers – Antipasti
    SALADS – INSALATE Focaccina Bread 5 Tri Colore 11 Homemade pizza bread with fresh rosemary, Belgium endive, radicchio & arugula lettuce garlic & EVO. (add mozzarella. $2.) with caramelized walnuts, gorgonzola cheese crumblesand creamy balsamic dressing. Matteo Chopped 10 Finely chopped greens, avocado, olives, Caprino 10 garbanzo beans, tomatoes and Mixed spring mix lettuce, sun-dried tomatoes, mozzarella cheese tossed in a goat cheese and caramelized walnuts with creamy balsamic dressing. creamy balsamic dressing. Cesare 9 Mediterranean 11 Hearts of romaine lettuce, shaved parmigiano Romaine lettuce, kalamata olives, feta cheese, Reggiano, homemade croutons roma tomatoes & red onions tossed in our & creamy Cesar dressing. creamy balsamic dressing. APPETIZERS – ANTIPASTI Calamari & Gamberi Fritti 14 Cozze Tarantina 13 Baby squid tubes and gulf shrimp P.E.I black mussels, chili flakes, lightly floured and fried, fresh garlic and marinara sauce. served with spicy tomato sauce. Arancini 10 Melanzane 12 Arborio rice balls stuffed with peas, Eggplant stuffed with ricotta cheese and mozzarella cheese, Bolognese sweet basil then baked with tomato sauce. sauce breaded & fried. Polpette Della Casa 7 Antipasto Board 15 Homemade meatballs made with veal, pork & (Serves 2) beef. with marinara sauce & focaccia. Selection of Italian meats, cheeses and olives. Polipo Luciana 14 Vongole 13 Spanish octopus, black olives, Manilla clams served in white wine, garlic and marinara sauce. garlic & red chili flake broth. Caprese 13 Bresaola e Burrata 14 Fresh mozzarella cheese, sweet basil and Cured salted beef & soft burrata cheese vine ripened roma tomatoes with EVO. on a bed of arugula and EVO. 11/20 HOMEMADE PASTAS Our pastas are handmade using only the finest semolina flour.
    [Show full text]
  • ANTIPASTI SHARING SECONDI Hand Cut Beef PRIMI CONTORNI OUR FAMOUS CASA MIA Dinner For
    SHARING SECONDI CHARCUTERIE Our classic VEAL CHOP VEAL PARMIGIANA cured meats, cheese, olives and pickles $29.95 ANTIPASTO TIER FOR TWO pan-seared provimi veal, truffle demi-glace $54.95 breaded milk-fed scallopini, tomato sauce and Share our famous antipasti tier taster which mozzarella with spaghetti or rigatoni $31.55 FRESH OYSTERS includes bruschetta, giardinieria, clams casino, AGNELLO SPAGHETTI “CARTOCCIO” $3.50 / per oyster seafood antipasto, prosciutto di parma and roasted rack of lamb, dijon crust with rosemary $49.95 spaghetti with lobster, shrimp, crab and mussels, assorted artisanal cheese. PESCE DEL GIORNO oven baked in parchment paper $45.00 All this for only $39.95 catch of the day priced accordingly POLLO DUCK LINGUINE supreme of free range chicken breast stuffed ANTIPASTI housemade egg noodle with confitof duck with proscuitto, fontina and truffle paste $29.95 and white truffle duck broth reduction $38.95 APPETIZER of the day grilled calamari our chef’s special selection Priced Accordingly preserved lemon and black olive $17.95 Bruschetta Napolitana VONGOLE hand cut beef oven baked, crushed tomato, garlic, clams casino stuffed on the halfshell $11.95 herbs and melted mozzarella $9.95 GAMBERONI CARVED STRIPLOIN RESERVE CARVED RIBEYE ZUPPA DEL GIORNO jumbo shrimp cocktail, served with 12oz “AAA” reserve stripsteak $39.95 12oz Canadian, prime beef $49.95 priced accordingly horseradish sauce $14.87 composed daily FILET MIGNON CAESAR SALAD ANTIPASTO DI MARE 8oz “AAA” reserve filet mignon $46.95 classic housemade dressing, crisp romaine, crab, calamari and shrimp marinated in parmigiano and croutons $9.75 herb infused olive oil $13.95 INSALATA DELLA CASA LUMACHE fresh baby lettuces and balsamic vinaigrette $9.85 fresh french snails sauteed in garlic butter, OUR FAMOUS Allow us to make the dinner choice for you.
    [Show full text]
  • Le Ricette Degli Amici Di Cucinait
    Cucina regionale: Primi Piatti Le ricette degli amici di cucinait - Natale 2001 - Ed i t o r i a l e ucina del territorio, ricette della memoria, primi piatti “di famiglia” che oggi si ripropongono, in certe occasioni, puntualmente, con tutto Cil rigore della tradizione, eppure con i piccoli nuovi dettagli che inevitabil- mente arricchiscono o semplificano la formula originaria. Questo librino, che raccoglie una selezione delle ricette proposte dagli amici di cucinait, in autunno, nel forum “Cucina regionale: Primi Piatti”, è il nostro Regalo di Natale a chi frequenta il sito; un Ricettario ricco di quasi 150 ricette, rap- pr esentative di tutta Italia, arrivate a cucinait anche da amici lontani; il ri- sultato di un lavoro comune, tra la redazione on line (che ne ha curato l’editing) e gli autori, che hanno voluto part e c i p a re, anche questa volta, con entusiasmo, competenza e disponibilità. Questo librino è soprattutto la st r a o r dinaria prova di come uno strumento nuovo, come il Web, consenta il rec u p e r o di antiche tradizioni domestiche e gastronomiche, faciliti il con- fr onto tra culture e territori diversi. E a chi sostenesse ancora che Internet toglie volto alle persone, la comunità di cucinait prova, invece, la grande anima che con questo mezzo si può esprimere. Buona lettura e Buon Natale a tutti! Piemonte 2 ANTICHI RIPIENI E RICCHI SAPORI verizzarle con un poco di farina di meliga, avvolger- Nella cucina piemontese, oltre alle zuppe, pre p a r a t e le su se stesse e trarne dei taglierini di circa 3 mm di spesso con verd u re di stagione, parti di maiale e spessore; metterli ben aperti sopra un vassoio rico- pane raffermo, ci sono moltissime qualità di ravioli, perto da una salvietta leggermente infarinata e farli ripieni per lo più di carne.
    [Show full text]