Le Aziende Partecipanti All'edizione 2019
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Italia Italia
Italia 22018018 Group travel to Italy since 1985 since Dear Partner, There's always a good reason to celebrate in Italy! 2018 is approaching and it will bring important events, such as: The opening of „FICO Eataly World“ in Bologna, which is an impressive investment into the Italian food excellence to be visited and tasted! Palermo, the Italian capital of culture The 150th anniversary of the death of Gioacchino Rossini The "Salone del Gusto" in Turin, the best of Italian food and wine exhibition (September 2018) Altar servers meeting in Rome - August 2018 ...and last but not least, the opening of the most technological and emotional show in Europe, the Universal Judgement, starting on 15th March 2018 in Rome. In addition to that, we are already preparing for the events of 2019, two of them: Matera, the European Capital of culture 2019 500 years since the death of Leonardo da Vinci However, the activity we prefer most is developing "tailormade" programmes for our clients' events and we pay particular attention to make them unique! Have a look our 2018 Gadis catalogue for numerous examples of activities that can be adapted to your needs and wishes. So, don't forget..... there's plenty of reasons to celebrate in Italy! Your Gadis Team Claudio Scalambrin Ower and managing director 2 | Tel +39 0183 548 1 - Fax: +39 0183 548 222 - [email protected] Index Lombardia, Lago Maggiore Team [email protected] Piemonte, Lucia Who is taking care +39 0183 548 413 Liguria & Côte d’Azur of your groups Noemi [email protected] +39 0183 548 412 Marta Pag. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Why Serious Bakers Have Mother Issues Andrea Strong
Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise. -
Bakery & Breads Directory
BAKERY & BREADS DIRECTORY Bakery Breads 2018 - Cover.indd 2 01/10/2018 16:16 WELCOME to the Bakery & Breads Directory Published October 2018 Prices in this brochure correct at time of printing. Subject to market price changes. Confirm current price at time of dispatch. Bakery Breads 2018 - Inside Cover.indd 1 03/10/2018 11:06 Let us INSPIRE YOU Want to develop your menus to offer your customers more? Come and explore the Total Foodservice range as we cook up some of our most relevant product lines for your business and present them in new and innovative ways. Our aim is to send you away with a little seed of inspiration for you to turn into your own menu masterpiece. You can even get hands on and trial the products for yourself in our kitchen, or simply sit back and let us do the work while you have a team meeting with your chefs and managers in our presentation and meeting rooms. OUR FACILITIES Our Clitheroe Depot has a fully fitted kitchen which is light and spacious with a homely feel, giving you and your team plenty of room to experiment with the food. Or sit back and let us demonstrate for you in our adjacent presentation room with viewing/serving window – comfortable for 8 people and opens up to accommodate 16. At our Huddersfield Depot we have a newly fitted training & demonstration kitchen. Join us and let us demonstrate our products and inspire you with new ideas for your menus. We also have a full Barista set up with a cosy space for you to sit and relax. -
Inauguration Sourdough Library 15 October 2013
Inauguration Sourdough Library 15 October 2013 Professor of Microbiology at the Department of Soil, Plant and Food Sciences University of Bari, Italy “History of bread” Marco Gobbetti 16 – 17 October, Sankt Vith (Belgium) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bread: «The ferment of life» For the Egyptians: a piece of merchandise.. For the Egyptians: Sacred value….”a gift of God or the gods” For the Jews.. sacred and transcendent value For the Christians..Eucharist For the Greeks..offered to the Divinity…medicinal purpose For the Latin.. vehicle for transmitting of the sacrum For the Romans..sign of purification Wall painting of the Tomb of Ramesses III, (1570-1070 b. C), XIX Dinasty Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Influence of the term «bread» on the common lexicon «Lord»«Companion» (from Old English(from cum vocabulary panis) hlaford) “to earn his bread” ““toremove eat unearnedbread from bread” his mouth” “man cannot live on bread alone” Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy History and sourdough Egyptians (2000 B.C.) casually discovered a leavened dough; used foam of beer as a (unconscious) starter for dough leavening Romans (1° century A.D.) used to propagate the sourdough through back-slopping (Plinio il Vecchio, Naturalis Historia XVIII) Middle Age (1600): dawn of the use of baker’s yeast for bread Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Tacuini sanitatis (XI century): “among the six elements needed to keep daily wellness… foods and beverages… “ “…White bread: it improves the wellness but it must be completely fermented …“ (FromTheatrum sanitatis, XI Century) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Pliny the elder wrote: “….Then, normally they do not even heat the dough, but they just use a bit of dough left from the day before, and it is undeniable that flour, by its nature, is leavened by an acid substance. -
Wholesale Miami
W h o l e s a l e Miami office: (305) 751-1144 M i a m i [email protected] Sullivanstreetbakery.com/Miami Old world, Italian inspired, hearth baked bread Mixed from scratch, shaped by hand, locally baked in Miami Clean label (no preservatives) STIRATO PUGLIESE SESAMO Long, baguette-shaped loaf with a light Oval loaf with a chestnut-colored crust Chestnut-colored crust, abundantly brown crust and open, irregular crumb and open, irregular crumb structure. coated with unhulled sesame seeds; structure. Slightly sour, nutty aftertaste. Slightly sour, caramel essence. open, irregular crumb. Slightly sour, caramel essence. Lg 16.5" x 7.5" x 4" (960g/ 34oz.) 24" x 2.75" x 1.75" (320g/ 11oz.) Sm 13" x 5" x 3.5" (480g/ 16oz.) 13" x 5" x 3.5" (480g/ 16oz.) FILONE TRUCCIONE SARE MULTIGRANI Our house specialty- rustic sourdough A signature blend of sunflower Large dark baked loaf, generously loaf, dark crust, whole wheat flour, seeds, unhulled sesame, pumpkin, coated with wheat bran; open, irregular irregular crumb structure. Excellent flax, millet, and oats combined with crumb, waxy interior. Mature table bread, open faced sandwiches, whole wheat flour and dark honey fermentation, nutty and sour flavor, and toast. Long shelf-life. creates a hearty, nutritious loaf. slightly bitter. Filone 24" x 5" x 3.5" (960g/ 34oz.) Lg 17" x 7" x 3.5" (970g/ 34oz.) Lg 17" x 7" x 3.5" (1120g/ 39oz.) Commune 15" x 5" x 3.5" (450g/ 16oz.) Sm 13" x 5" x 3" (485g/ 17oz.) Sm 13" x 5" x 3" (560g/ 19oz.) NORTH CIABATTA CRUCCOLO PULLMAN White Sourdough; Sare Wheat; Multigrani Large light baked loaf; open, irregular Rustic and unique, Utilizing our signature doughs, baked in a square crumb, waxy interior. -
Our Falconbridge Clubhouse
OCTOBER UPCOMING EVENTS October 2014 NEIGHBORHOOD NEWS falconbridgealliance.org [email protected] Fri. Oct. 3, 17 & 31 • 5:30pm TRAVELING PUB [email protected] Our Falconbridge Clubhouse: Mon. Oct. 6, 13, 20, 27 Some very good news! 2:00 pm Message from the president expected to increase rental income for MAH JONGG the FHA. Of course town home own- [email protected] ers who are also Alliance members Over the years we have received win on both scores. Thurs. Oct. 9 & 23 dozens of great ideas for expanding The Alliance is now preparing plans 9:30am the community activities supported to solicit bids for the most urgent task: WOMEN’S COFFEE KLATCH by the Alliance. But lack of an ap- remodeling the bathrooms. Both the [email protected] propriate facility has often blocked such plans. Now I’m very happy to FHA and Alliance boards will have to approve the bids and fund the work. Sat. Oct. 11 • 6:00pm report that the Alliance has reached Since both organizations operate with DINING CAR GOURMET CLUB agreement in principal with the FHA tight budgets, additional funding will [email protected] (townhome owners association) to greatly expand the use of the club- certainly be required. The Alliance is planning fund-raising events to let Sun. Oct. 12 • 5:00pm house for community activities. Since the clubhouse needs signifi- members of the Falconbridge com- ANNUAL MEMBERS munity contribute while enjoying the MEETING, cant improvements, the Alliance has agreed to provide half the cost of the improved clubhouse. See the “Club BOARD ELECTIONS, improvements in exchange for the Falconbridge” article in this newslet- POTLUCK SUPPER! increased usage. -
Catalogo UNICO .Cdr
® ® ALTAMURA ALTAMURA NOVOFORNO brand of: ITALIA SRL Via del Melograno, 24 70022 Altamura (Ba) - Italy Tel +39 080.2143048 F ax +39 080.2220762 www.novoforno.com [email protected] thethe ItalianItalian arartt ofof bakingbaking goodnessgoodness Perché scegliere i prodotti NOVOFORNO Why Choose NOVOFORNO Products Il nostro punto di forza e che da generazioni abbiamo la Passione, Acqua e Farina conoscenza delle materie prime come la semola rimacinata di grano duro e nella trasformazione della stessa, maturata sono gli ingredienti fondamentali dei nostri prodotti. Laboriose mani in oltre 100 anni di esperienza nell’arte di panificazione e dei prodotti da forno arrotondano e stendono la pasta fino a formare la forma inconfondibile delle basi pizze, focacce, pucce, pane, taralli, biscotti, ecc. Our advantage is that for generations, we have the knowledge of raw materials such as the remilled durum Nei nostri impasti è immancabile la semola rimacinata di grano duro, wheat semolina and its process, matured in more than oggi tanto ricercata da diventare il nostro marchio di qualità. 100 years of experience in the art of bakery and baked goods. I Prodotti NOVOFORNO nascono ancora oggi secondo le antiche ricette e le regole di una volta: materie prime uniche di assoluta qualità, lenta Le nostre produzioni sono realizzate in un lievitazione con lievito madre e lavorazione artigianale. territorio come la Puglia, terra dei migliori grani e in special modo Altamura patria dei NOVOFORNO con i suoi marchi è considerata oggi una della più migliori prodotti da forno e del famoso importanti realtà nel comparto dei prodotti tipici da forno; vanta un pane di Altamura Dop. -
Pesto Caprese Half 5.50 / Full 8.25 Tomatoes, Basil
Pesto Caprese half 5.50 / full 8.25 tomatoes, basil, fresh mozzarella, olives, & red wine vinaigrette Bruschetta half 3.50 / full 4.50 grilled ciabatta, tomatoes, basil, & garlic with goat cheese add 1.50 Steamed Mussels half 7.25 / full 10.25 with garlic, fresh herbs, white wine, & grilled ciabatta toast Scampi half 6.95 / full 9.95 shrimp, lemon, garlic, light butter, white wine, tomatoes & grilled ciabatta toast Spinaci 4.75 sautéed spinach, garlic, raisins, & pine nuts Calamari 6.25 grilled calamari with olive tapanade on grilled herb gread Ravioli di Zucca 5.75 butternut squash ravioli, sage, & brown butter Polenta y Verdura 5.75 crispy polenta with sautéed mushrooms, tomatoes and crumbled goat cheese Antipasti Platter 11.95 a combination of our favorite appetizers: Pesto caprese (3), half order Bruschetta & Calamari Soup of the Day 4.50 Caesar Salad half 4.50 / full 6.75 crispy romaine, garlic croutons & imported parmesan with grilled chicken add 2.00 Chopped Romaine Salad 9.75 chicken, pancetta (Italian bacon), crispy romaine, tomatoes, & gorgonzola vinaigrette Mixed Green half 4.50 / full 6.75 organic mixed greens, gorgonzola, carrots, & balsamic vinaigrette Warm Seafood Salad 9.95 organic mixed greens, salmon, prawns, calamari, mussels, potatoes, & dijon vinaigrette Beet Salad 8.75 organic mixed greens, roasted beets, goat cheese, pine nuts, & red wine vinaigrette Spinach Salad 9.25 baby spinach, pancetta (Italian bacon), caramelized onions, toasted pine nuts, goat cheese, & balsamic vinaigrette Niciose Salad 9.50 albacore tuna, -
TWO Or THREE COURSE PLATED LUNCH PRIMI CAESAR Crisp Romaine, Focaccia Crisps, Creamy Anchovy Dressing, Shaved Grana Padano
TWO or THREE COURSE PLATED LUNCH PRIMI CAESAR crisp romaine, focaccia crisps, creamy anchovy dressing, shaved grana padano MINESTRONE classic Italian vegetable soup with herb-roasted chicken, spinach, plum tomatoes, herbs BRUSCHETTA oak-fired toasted focaccia, plum tomatoes, fresh mozzarella, basil, balsamic vinaigrette SECONDI choose 4 POLLO SANDWICH grilled chicken, basil pesto, tomatoes, fresh mozzarella, iggy’s ciabatta, hand cut fries PORTABELLA SANDWICH grilled portabella, tomato, fresh mozzarella, pesto, arugula, iggy’s ciabatta, hand cut fries PENNE ALL’ARRABBIATA CON GAMBERI browned garlic, extra virgin olive oil, white wine, spicy pomodoro sauce, grilled white shrimp CAVATAPPI AFFUMICATI garlic, roasted eggplant, marinated roma tomatoes, smoked mozzarella, pecorino romano POLLO PICCATA pan-sauteed chicken, lemon, caper, white wine butter sauce, asparagus risotto SALMONE ALL GRIGLIA herb and mustard crusted salmon, butternut squash, fingerling potatoes, buttered leeks, pancetta FILETTO grilled 5oz filet, roasted vegetables, herb-roasted potatoes, balsamic vinegar demi-glace [ DOLCI choose 2 CHOCOLATE MOUSSE CAKE chocolate sponge cake, silky chocolate mousse, macerated berries LIMONCELLO MASCARPONE CAKE sicilian lemon infused sponge cake, italian mascarpone creme TOASTED ALMOND CREAM CAKE layered amaretto sponge cake, mascarpone creme, amaretti cookies, almonds PROFITEROLES hosemade profiteroles, vanilla gelato, chocolate sauce LUNCH BUFFET served with freshly made focaccia bread CAESAR crisp romaine, focaccia crisps, creamy anchovy -
Dalle Forme, Dai Nomi,E Dai Sapori Più Strani. Dal Pane Casareccio Di
IL PANE TOSCANO L’italia è il paese della pasta. Sapete quanti tipi differenti di pasta mangiamo? Circa 129. E il pane ? Non c’è paese al mondo che possa vantare circa 300 specialità regionali di pane, dalle forme, dai nomi,e dai sapori più strani. Dal Pane Casareccio di Genzano Igp al Pane di Altamura Dop, dalla Piadina Romagnola ai Taralli pugliesi, ogni regione ha una specifica tipologia di pane, espressione della ricchezza del territorio italiano Il pane è per definizione un alimento povero; per farlo ci vogliono pochi ingredienti: farina, acqua e lievito. Ma basta aggiungere anche solo un ingrediente, variare la forma, lavorare per più o meno tempo l'impasto e i risultati possono essere molteplici e sorprendenti. Vediamo adesso un po’ di vocabolario che riguarda il pane. Abbina queste parole alla frase giusta a. LA CROSTA 1. Sono croccanti, lunghi e sottili b. LA MOLLICA 2. Ha la forma di una rosa c. LA PAGNOTTA 3. È la parte dura del pane d. IL FILONE 4. È la parte morbida del pane e. IL PANE IN CASSETTA 5. Ha forma arrotondata f. I GRISSINI 6. È morbido e quadrato g. LA ROSETTA . 7. Ha forma allungata Soluzioni a.3 b.4 c.5 d.7 e.6 f.1 g.2 Ma occupiamoci ora del pane toscano… « Tu proverai sì come sa di sale lo pane altrui, ... »* (Dante Alighieri nel XVII canto del Paradiso - versi 58-59) *Per Dante,esiliato era amaro mangiare il pane di alter regioni Completa la lettura con le parole che trovi qui sotto, non in ordine: Stranieri – storici – piatti – carni – caratteristica – lievito – lavorazione – minestrone – cervello – grano – apprezzato – città “Ma è sciocco!” Questa esclamazione in tutte le regioni italiane significherebbe: ma è stupido, senza,1____________ detto di cosa o azione La Toscana, invece, è l’unica regione italiana in cui questa esclamazione significa “senza sale.” Infatti, il tipico pane toscano è “sciocco” cioè, senza sale, 2____________ che lo rende amato dai toscani, ma poco 3____________ dal resto degli italiani e dagli 4____________. -
Il Fornaretto Di Altamura Dop
Il lavoro crea lavoro! IL FORNARETTO DI ALTAMURA DOP COSA OFFRIAMO E COSA SERVE: a) Locale "chiavi in mano" compresa istruzione del personale in "loco" b) Locale polivalente - pane, focacceria, pasticceria - pane, focacceria, pasticceria, pizza al trancio e da asporto - pane, focacceria, pasticceria, pizza al trancio, da asporto e consegna a domicilio Inoltre, prossimamente, saranno inseriti nel nostro bouchet di prodotti già esistenti: - prodotti tipici: olio, pasta, prodotti caseari, salsa di pomodoro, vino c) Superficie minima: 40 mq d) Localizzazione - zona ad elevato passaggio pedonale - centri commerciali - centri di ristoro all'interno di enti (ospedali, scuole, caserme ecc) e) Royalties f) Zona in esclusiva g) Assistenza in fase di apertura h) Assistenza in fase di avviamento i) Assistenza del personale in loco l) Pubblicità a livello locale m) Durata contratto: anni 4 con contratto rinnovabile per ugual periodo n) Totale investimento: 3.900/9.000 Euro o) Possibilità di visita presso i nostri stabilimenti p) Assistenza per tutta la durata del contratto q) Fatturato con stima a regime in base alla tipologia del locale (vedi bivalente) e all'effet- tivo impegno nel seguire la prassi e il metodo lavorativo di 250/350.000 Euro annui COME SI FORMA Il franchising non richiede delle competenze specifiche, nè amministrative nè lavorative. Grazie al supporto e affiancamento dell’affiliante nelle varie fasi del processo di apertura si affrontano con più semplicità la parte burocratica, legale e fiscale (richiesta licenza, documenti per