Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI
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Menu to Help You Taste a MENU Bit of Every Region for the Most Complete Experience
O DEL VIL BAT LAG SA G WELCOME TO IO IL THE ITALIAN COUNTRYSIDE! . .. .. Our chefs are showcasing the regional nuances of the countryside. We’ve made note of these dishes on the menu to help you taste a MENU bit of every region for the most complete experience. BY GIACOMO LEOPARDI LIGURIA . The Ligurian landscape promises to entice you with its iconic terraced fields, La donzelletta vien dalla campagna, where fresh herbs and vegetables grow. This fresh and colorful produce, such as An Ordering Guide fragrant basil, and garlic, and pine nuts, make up the ingredients of the traditional Pesto alla Genovese. In sul calar del sole, Col suo fascio dell’erba; e reca in mano HOW TO DINE LIKE AN ITALIAN TOSCANA . Un mazzolin di rose e di viole, IN THE COUNTRYSIDE Known for its rolling hills and lines of cypresses, the Tuscan countryside is renowned for its bounty of products that are made to be enjoyed together. Think: Onde, siccome suole, 5 fresh fava beans pair perfectly with salty Pecorino Toscano, while rabbit, steak, and wild boar are the kings of every meal. Ornare ella si appresta Dimani, al dì di festa, il petto e il crine. 1. FILL THE TABLE! The dining table in the countryside LAZIO . Siede con le vicine is always lush with food plated From the ancient Via Appia roadway family-style and meant for sharing. 2. OPEN A BOTTLE OF VINO through historic villages, the Roman Su la scala a filar la vecchierella, We recommend two to three plates The meal is not complete without countryside is characterized by per person. -
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. -
Lunch Piadina Italian Sandwiches
LUNCH CHARCUTERIE / 4 each FORMAGGI / 5 each Barolo Salamae, Italy Cacciocavallo, Southern Italy Pecorino Boschetto with black truffle Coppa Mild Salame, Molinari, San Francisco Dolce Gorgonzola, Piemonte, Italy Pecorino Sardo Mortadella w/pistachio, Leoncini, Italy Fontina Vella, Valle d’ Aosta, Italy Robiola, Pavia, Italy Prosciutto Cotto, Leoncini, Italy Grana Padano, Lombardy, Italy Taleggio, Lombardy, Italy Prosciutto, 18 mth aged, Galloni, Italy POLPETTE AL FORNO RAVIOLI AL CAVOLO E MASCARPONE Wood-Fired ground beef meatballs with bacon, smoked mozzarella, House-made ravioli stuffed with kale, pine nuts, mascarpone, bread crumbs, served with marinara sauce 12 parmesan, crispy sage, brown butter 14 INSALATA DI PESCE GNOCCHI BICOLORE Marinated scallop and shrimp salad with lemon juice, mango, served House-made spinach and beet gnocchi, crispy prosciutto, creamy leek over a bed of baby spinach 14 sauce 14 SCAMPI CALABRESE LINGUINE ALLO SCOGLIO Four large wood-fired shrimp, garlic, pepperoncino, EVOO, brandy, Linguine pasta, mussels, clams, shrimp, scallops in a spicy marinara basil pesto, fried lemons 16 sauce 19 BRUSCHETTA TRICOLORE Grilled ciabatta bread, topped with tomatoes, mushroom mousse, pesto, eggplant and goat cheese 13 CAVOLFIORI GRATINATI AL BURRO E SALVIA PIZZA MARGHERITA CENTONOVE Wood-fired organic cauliflower with butter, sage & pecorino pepato 12 San Marzano tomatoes, oregano, basil, fresh mozzarella 14 BURRATA CON PROSCIUTTO CRUDO PIZZA FUNGHI E FONTINA Burrata, black pepper & EVOO served with prosciutto crudo 15 -
Brus Robiola D'alba Nostrale D'alpe Sola Toumin Dal Mel Paglierina
Nostrale Toumin d’Alpe dal Mel Brus ow’s cheese, wholly or slightlyskimmed from the top. Pres- fresh soft-textured cheese that matures in around a term that cannot be translated into Italian. It derives Csed when fresh, it is produced exclusively with Alpine milk. Aweek. Produced all year round from cow’s milk and less A from “bruciare” (burn) the vigorous sensation that as- Cylindrical, diameter 25-40 cm, rather squat and slightly convex than 10% goat’s milk. Cylindrical in shape. Diameter 10-12 cm, saults the mouth at first taste. It may be written as brôz sides, it weighs 3-8 kg. Fine and elastic crust, grey-straw colour notably convex sides. Weighs 150-200 grams. or bruz, but the fire remains! Pungent aroma and enticing when less mature and hard, thick and dark brown in the more The fresh product is without a crust. When matured it deve- perfume. In reality it is an amalgam of many cheeses redu- mature varieties. The texture and taste vary according the age: lops a fine layer of white mould than is completely edible. ced to cream with a small quantity of fresh milk that is left the fresh product is soft and clean to cut with small holes and The taste-aroma varies from sweet and delicate in the fresh to ferment for a number of days. An ancient story, based a sweet and aromatic taste; the more mature variety is compact varieties to a pronounced taste in those matured for a number on sobriety and frugality. It proudly reigns over the autumn and coarse-grained with a more or less strong straw colour and of days. -
LATTERIA OVARO Nasce a 525 Metri D’Altitudine Nel Caseificio Di Ovaro, Da Cui Prende Il Nome Carnico Di “Davar”
FORMAGGI INDICE FORMAGGI DELLA LATTERIA DI OVARO Pag. 1 FORMAGGI DEL FRIULI VENEZIA GIULIA Pag. 7 FORMAGGI NAZIONALI Pag. 17 FORMAGGI REGIONALI Pag. 30 FORMAGGI FRESCHI Pag. 54 FORMAGGI ESTERI Pag. 61 LATTERIA OVARO Nasce a 525 metri d’altitudine nel caseificio di Ovaro, da cui prende il nome carnico di “Davar”. È proprio la montagna a segnare il carattere di questo formaggio latteria che si presenta con una pasta leggermente occhiata ed un colore paglierino che aumenta, assieme al gusto, con l’avanzare della stagionatura. Ideale la versione con una maturazione dai 4 ai 6 mesi. Peso per pezzo: 6,50 kg Pezzi per cartone: 2 Stagionatura: 30-60-90-120-mezzano MONTASIO DOP PDM (Prodotto Della Montagna) Il Montasio prodotto nel caseificio di Ovaro è l’unico Montasio prodotto in Friuli che, secondo le direttive del consorzio, può fregiarsi della denominazione PDM (Prodotto Della Montagna), in quanto ha la peculiarità di essere prodotto e stagionato in un caseificio ad oltre 500 metri di altitudine, con latte proveniente da zone oltre i 500 metri. Il sapore, morbido e delicato quando è fresco si fa via via più deciso ed aromatico. La pasta, da bianca compatta con una caratteristica occhiatura omogenea ed una crosta liscia ed elastica, con il passare dei mesi diventa granulosa e friabile con una crosta secca e più scura. Forma cilindrica, altezza 6-10 cm, larghezza 30-40 cm. Peso per pezzo: 6,5 kg Pezzi per cartone: 2 Stagionatura: 60-90-120-mezzano-oltre 12 mesi-oltre 18 mesi. MONTASIO DOP 047 Ha diverse facce, trasforma il suo gusto, sorprende per la sua varietà e accontenta tutti i palati. -
Food Delicious, Progressive Takes on Pizza, Plates & Salads. Menu
Allergies? Please ask us! We recommend 2-3 dishes per person. Bruschetta & Antipasti are perfect to start with before sharing a pizza or a platter. Vegetarian Vegan bruschetta TOMATO bufalo mozzarella, basil 89 served on CRAB dill, pink grapefruit, fennel salad, lemon 149 toasted sour dough WILD MUSHROOM trufe cream, Grana padano cheese 109 bread. COPPA DI NOSTRANO ricotta, honey roasted walnuts 99 antipasti GRILLED CORN 99 BURRATA 109 Red pepper & hazelnut puree, Red Pepper Pesto, Grana padano, lime Baby Broccoli, Basil, Chili Oil CAPRESE 129 BRESAOLA CARPACCIO 159 Ripened tomato layered with creamy Grana Padano Cheese Burrata, basil & balsamico di modena Rocket Salad, Venetian Dressing MEATBALLS 99 CHICKEN PORTOBELLO 99 Blush tomato arrabiata sauce, Black Trufe & ricotta, salsa verde Wild Mushroom Ragù mac & cheese ANTIPASTO PLATTER 249 Ideal for 2-3 people Fresh Macaroni Coated In Three Cheese Sauce & Fennel Salami, Coppa Di Nostrano, Salami Parmesan Crumble Napoli, Trufe Salami, Bresaola, Parmesan, Gorgonzola & Taleggio Cheese. HOUSE CLASSIC 119 Served with Roasted Pear Chutney, BLACK TRUFFLE & WILD MUSHROOM 139 Crisps, Caper Berries, Nocellara Olives & Pear. WHITE CRAB 169 Ideal for 2 people cheese cureD meat Gorgonzola, Parmigiano Trufe Salami, Bresaola, Salami Napoli, Reggiano & Taleggio Fennel Salami & Coppa Di Nostrano Served With Chutney, Served With Nocellara Olives, Sun Dried Nocellara Olives & Crisps Tomatoes, Caper Berries & Crisps 99 199 start share We recommend 2-3 dishes per person. Bruschetta & Antipasti are perfect to start with before sharing a pizza or a platter. insalata CRAB 155 White Crab, Leaf Lettuce, Pink Grapefruit, Broccoli Shavings, Red Pepper & Hazelnut Pesto, Dill ANTIPASTO 145 Artichokes, Greens, Fennel Salami, Nocellara Olives, Grana Padano Cheese CAESAR 125 Grilled Chicken Breast, Bacon, Romaine, Parmesan Crumble, Lemon, Caesar Dressing, Grana Padano Cheese VEGAN OPTION 000 Description Description pizza We use classic Genovese methods similar to those MY FAVORITE BEET 125 used in Italy. -
For This Recipe You Will Be Needing Marinara Sauce (Pantry) Or Your Own Version
Eggplant Napoleons: For this recipe you will be needing marinara sauce (Pantry) or your own version. 2 cups Pantry Marinara Sauce ½ cup fresh basil sliced coarsely 2 # Fresh Mozzarella Cheese (sliced about ¼” thick) 2 medium size eggplants (Regular are fine) 3 or 4 fresh large eggs 3 cups Panko Bread Crumbs (unflavored) 1/3 cup grated Grana Padano, Parmesan or Pecorino Romano cheese (Italian) Non-GMO sunflower oil or pure olive oil for frying (as needed) Kosher Salt & Pepper TT Optional – Tri – Color Roasted Peppers cut to slices (Roast on open flame, Peel, De-seed) 1) To prepare eggplants: Peel the eggplant and slice into 3/8” slices (uniform is best) – keep on side. 2) Whisk eggs & place all eggplant slices into bowl with beaten egg, toss to coat. 3) Remove slices one at a time and coat well with breadcrumbs pressing into eggplant. 4) Pan fry in hot oil until browned on both sides, remove to draining rack or paper towel covered pan. Season the slices with kosher salt and a few random pepper grinds. 5) Slice mozzarella & keep on side. If using the peppers – get them ready on side as well. 6) To assemble: For each Napoleon you will need 3 eggplant slices. Place an eggplant slice on table, top with a bit of marinara sauce, a tsp. grated cheese, some basil (peppers if adding) ……repeat. Top with third slice of eggplant & sprinkle some grated cheese on top. 7) To heat: Lift Napoleons onto heating tray & bake @ 375 about 12-15 minutes…. The time will vary based on your oven & temperature of product going in. -
Business Class
BUSINESS CLASS MENÙ DEL PIEMONTE Piemonte Cucina raffinata, cibi freschi e sapori antichi della Regione BEST AIRLINE CUISINE Per la settima volta consecutiva Alitalia vince il Best Airline Cuisine, che premia la qualità gastronomica dei menù serviti a bordo ITALIANO Volare ha il sapore della cucina italiana La cucina italiana è conosciuta e apprezzata in tutto il mondo: ogni piatto raccoglie in sé la storia, la cultura e la tradizione del nostro Paese e delle sue Regioni. Alitalia è orgogliosa di offrirle i suoi esclusivi menù regionali, dandole l’opportunità di assaporare il vero “Made of Italy” su ogni volo. Oggi vi accompagniamo alla scoperta dei profumi e dei sapori del Piemonte. La cucina piemontese è tra le più raffinate e varie d’Italia, avendo unito le vecchie tradizioni contadine all’influenza gastronomica della vicina Francia. I particolari distintivi di questa cucina sono: l’utilizzo di verdure crude, i saporiti formaggi, la presenza estesa dei tartufi e l’uso attento dell’aglio che ha dato origine alla tradizionale bagna cauda. Un elemento importante nella cucina tipica della regione è il riso, che ha in questa zona la maggior produzione a livello europeo. I prodotti tipici della regione soddisfano i gusti e le esigenze dei Piemontesi: dall’aperitivo con i famosi grissini torinesi, alla farinata e il fritto misto, fino ai dolci di fantasiosa pasticceria come gli amaretti, il torrone alla nocciola e il gianduia. Durante il nostro viaggio, vi faremo sperimentare il meglio del Piemonte in ricette reinterpretate in chiave moderna -
Cheeses of Italy Hard 2396.Pdf
Cheeses of Italy - Free Printable Wordsearch KNZQFOAVTPPFDXMORLACC OUJIAXCKLMY AYSQRXAYBSJOTVUZZSUW KBXQCATVOUEW QZGBRTGOLAGMPRDHWHUQMBA QLBDNZNYH CAPRINODIRIMELLAFF DARBRLAXIZOZMA VWBCJFXFGZNTOMAPIEMO NTESEMUSBRNP REPECORINOTOSCANOUWRL RWZORSTCICI SPROVOLONEGYZMIVQHCZA MMTBEDQVGIA IPWYBBCACIOFIGURATO ZEVKQRCCAMOAV CASUMARZUPUBOSZFRQZTQ TNGIERPCRIE YDJNOLFXNTENJOZSCOV FKNINDGEJPGTC NIYAOMEZGYOCHJOAMQQCV DOIIPSSAOTH FSSROMANOSLMOIFOKVPXA YMDRACXDNAE KQQIQJJAQSWWARHBHHOME PEXLSEBDZLE FKIVUNZTOHHWZAIDIBO TQNRLYENLROES IJROBIOLAOLJKIDNE TTHOJEIOLZHALGE OCAPRINOOSSOLANOOATL YRTVNIAYCAGB RJERDJBEEAIRPFSWLS LOANNILOMPCQIY DHEYDICGBYKSATREPAI ZQQFFHWFNIJOV ITYRRTAGWRPKVBCIPEZ CYHQGEVKRORJH LYGEFGPXPFUUELKXCOCC IDZAREOSERAS ABDFOGRDERISOJRVMOI OALVCSAFZGSVZ TEURNOINCGADDDJODNTB RSIZAINRDTCR TRVOTYNMOWXPVALDIDETO ITAKSAAJMQO EGSSIHOARVYNBARCCSRT ACNENCAGMSHH TKNANMCSITVNFRNIEVA TSSAOLOXLOHGL YALCAOHCNHLFIOALCPZ QFCARSRJSIOUG USKAZNEAOOUJCTOCEOYI GAWLNAOERNVT MEOMHTERJBGCFRFPHCTC PMIWAIRSOCAU ONBUFASPKEOZIKQYLEF TUOCISTADSZYM TQRNQSEOLBXTDGQKMREOAR JCMYAGOOGA TQZAWIJNMADPHFMSTJYS AZRZVTVJWRCX AFPELOHEOTCDDZAGGJDW EAKLFCRBNKMC PALLONE DI GRAVINA PECORINO SARDO PADDRACCIO FONTINA PECORINO SICILIANO CAPRINO FRESCO CRESCENZA PEPATO CAPRINO DI RIMELLA FIOR DI LATTE PROVOLONE CARNIA BUFFALO MOZZARELLA PIAVE CHEESE BERGKASE ROMANO TOMA DI GRESSONEY ROSA CAMUNA PECORINO BRUZZU PECORINO TOSCANO CASTELROSSO TALEGGIO TOMINO CAPRINO OSSOLANO DOLCELATTE CASALINA ASIAGO TOMA PIEMONTESE GORGONZOLA MORLACCO BITTO BRUS DA RICOTTA MOZZARELLA SCAMORZA GRANA CAPRINO -
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 -
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. -
FORMAGGI Atlante Dei Prodotti DOP E IGP Del Veneto
Atlante dei prodotti DOP e IGP del Veneto FORMAGGI Atlante dei prodotti DOP e IGP del Veneto FORMAGGI Asiago DOP 27 Casatella Trevigiana DOP 29 Grana Padano DOP 31 Montasio DOP 33 Monte Veronese DOP 35 Piave DOP 37 Provolone Valpadana DOP 39 Taleggio DOP 41 26 Atlante dei prodotti DOP e IGP del Veneto FORMAGGI ASIAGO DOP Descrizione del prodotto vaccino divenne la base su cui applicare l’antica La denominazione di origine protetta Asiago è ri- esperienza, tramandata di generazione in genera- servata al formaggio a pasta semicotta, prodotto zione fi no ai giorni nostri, che si effettua con la esclusivamente con latte vaccino, ottenuto nel moderna tecnica casearia nel rispetto dei metodi rispetto del disciplinare di produzione, distinto in tradizionali che ancora oggi si conservano nelle due diverse tipologie di formaggio, Asiago fresco malghe e conferiscono al formaggio un sapore e (o pressato, il cui nome deriva dal processo di un gusto particolare e molto apprezzato. pressatura cui è sottoposto con torchi manuali o idraulici) e Asiago stagionato (o d’allevo). Le loro Aspetto e sapore caratteristiche si differenziano per la stagionatura L’Asiago DOP pressato ottenuto con latte intero, e le fasi di lavorazione. a 20 giorni di maturazione, ha crosta sottile ed elastica, pasta di colore bianco o leggermente pa- La storia glierino, occhiatura marcata ed irregolare, sapore Il formaggio DOP Asiago prende il suo nome delicato e gradevole. La forma presenta scalzo di- dall’Altopiano di Asiago, detto “dei Sette Comu- ritto o leggermente convesso, facce piane o quasi ni”, in provincia di Vicenza, compreso tra i fi umi piane.