Focaccia 5. Fava with Pecorino, Mortadella and Pistachio 19. Shaved Fennel with Radicchio, Citrus and Olive Oil 14. Aspara

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Focaccia 5. Fava with Pecorino, Mortadella and Pistachio 19. Shaved Fennel with Radicchio, Citrus and Olive Oil 14. Asparagus with French Breakfast Radish and Little Gem Lettuce 14. Raw Shaved Artichoke with Mint, Lemon and Pecorino 18. Braised Spring Greens and Artichoke “Vignarola” 16. Chickpea Salad with Squid, Shrimp and Octopus 19. Marinated Sardines 32. Lady Edison Country Ham and Grilled Sourdough 24. Spaghetti with Ramps and Bottarga 23. Ricotta Cavatelli with Braised Oxtail, Pine Nuts and Raisins 24. Paccheri with Guanciale and Peas 22. Cacio e Pepe 21. Lamb Sausage with Broccoli Rabe and Calabrian Chili 26. Cod with Parsley, Garlic and Capers 28. Veal & Ricotta Meatballs with Tomato 20. Braised Chicken with Tomato and Peppers 25. Braised Flank Steak with Garlic Confit and Tomato 25. Skirt Steak with Balsamic Roasted Cipolline and Charred Scallions 30. SPRITZES 17 NEGRONIS 17 AMARO COCKTAILS 17 The Classic The Classic Black Manhattan Aperol, Bubbles, Soda Gin, Campari, Vermouth Rosso Whiskey, Averna, Orange & Angostura Bitters The Brooklyn The Villa Forthave Red Aperitif, Bubbles, Basil Infused Gin, Suze, Sardinian Sour Q Grapefruit Soda Vermouth Bianco Nonino, Myrto, Lemon, Egg White The Odd but Good The Spaghetti Western Jalisco to Veneto Fernet Branca, Lambrusco, Cola, Mezcal, Tequila, Luxardo Bitter, Tequila, Aperol, Strega, Lime Orange Bitters Cointreau WINES BY THE GLASS AND BOTTLE SPARKLING Nino Franco, Rustico, Prosecco, NV, Veneto 14/56 Crafted Bubbles, NV, Pénedes, Spain 15/60 Fiorini, Terre al Sole, Lambrusco, 2019, Emilia-Romanga 13/52 J. Vignier, ‘Aux Origines,’ Blanc de Blancs, NV, Côte de Sézanne, Champagne 28/112 WHITE Prié Blanc, Maison Vevey, 2019, Valle d’Aosta 21/84 Ribolla Gialla, Ronchi di Cialla ‘Cialla Bianco’ 2015, Alto Adige 19/76 Fiano, Clelia Romano, Colli di Lapio, 2019, Avellino, Campania 15/60 Friulano Blend, Borgo del Tiglio ‘Milleuve’, 2018, Venezia-Guilia 18/72 Carricante, Terre Nere, ‘Vigne della Niche’ 2019, Etna, Sicily 22/88 ROSÉ & ORANGE Montepulciano Rosé, Torre dei Beati, Cerasuolo d’Abruzzo, 2019, Abruzzo 15/60 Trebbiano/Grechetto Orange, Monastero Suore Cistercensi ‘Coenobium’, 2019, Lazio 16/64 RED Ribolla Nera, Ronchi di Cialla, 2018, Collio, Friuli 15/60 To view the full wine list, Dolcetto, Giuseppe Mascarello, 2018, Alba, Piedmont 21/84 please scan the QR Code Below Nerello Mascalese, Benanti, Monte Sera, 2018, Etna, Sicily 23/92 Terolodego, Foradori, 2019, Trentino 17/68 Aglianico, Masseria Felice, Falerno del Massico, 2013, Campania 18/72 BEER Birra Dolomiti, Pilsner 8 Baladin, Nora, Spiced Wheat 11 Del Ducato, Nuova Mattina, Aromatic Saison 13 Almond 22, Pink Peppercorn IPA 14 Grado Plato Chocarrubica, Chocolate Oatmeal Stout 15 Loverbeer, Brunga, Lambic aged in Wine Barrels 24 .

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Microbiological and Biochemical Aspects of Inland Pecorino
Received: 10 November 2016 Microbiological and Revised: 23 January 2017 Accepted: biochemical aspects of inland 21 February 2017 Heliyon 3 (2017) e00258 Pecorino Abruzzese cheese Valeria Centi, Federica Matteucci, Aldo Lepidi, Maddalena Del Gallo, Claudia Ercole * Department of Life, Health and Environmental Sciences, University of L’Aquila, Coppito, L’Aquila 67010, Italy * Corresponding author at: Dipartimento MeSVA, Università degli Studi dell’Aquila, Via Vetoio − 67010 Coppito − L’Aquila, Italy. E-mail address: [email protected] (C. Ercole). Abstract Little is known on physicochemical and biochemical characteristics of “Pecorino” Abruzzese cheese in L’Aquila province, an artisanal cheese produced from ewe raw full-cream milk. Three batches of inland “Pecorino” Abruzzese cheese were examined for microbiological, compositional, biochemical and sensory characteristics at the aim of isolating and storing in a bacterial collection, indigenous strain to preserve the microbial biodiversity present in this cheese, to a possible definition of a PDO. Cheese samples from three dairies, at different stages of production were collected and 148 colonies were characterized. Physicochemical assays, species-specific PCR and 16S rRNA gene sequencing revealed that the majority of the lactic acid bacteria (LAB) isolates were Enterococcus faecium and En. faecalis. They were highly prevalent, accounting for 48% of the isolates. The lactic microflora consisted of lactobacilli and lactococci from the species Lactobacillus plantarum (12.2%), Lactobacillus brevis (10.1%), Lactococcus lactis subsp. cremoris (11.5%), respectively. Urea-PAGE electrophoresis showed extensive degradation of αS1-casein (CN) and moderate hydrolysis of β-CN. Formation of γ-CNs from β-CN were highlighted. RP-HPLC profiles of the ethanol-soluble and ethanol-insoluble fractions of the pH http://dx.doi.org/10.1016/j.heliyon.2017.e00258 2405-8440/© 2017 The Authors.
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Pecorino Colline Pescaresi Igp - 2018 Region: Italy - Abruzzo
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