DOCSLIB.ORG

Copy of Copy of Maroon Cake Business Tri-Fold Brochure

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Copy of Copy of Maroon Cake Business Tri-Fold Brochure O U R C H E E S E D R I N K S MOZZARELLA / 4OZ $4.99 7916 S Warren Road SMOKED MOZZARELLA / 4OZ $5.99 Warren, IN 46792 Coca Cola $2.25 SHREDDED MOZZARELLA / 16 OZ $6.99 Fior di Latte, famously known as Phone: 260-355-5975 Sprite $2.25 mozzarella, is the most popular cows Diet Coke $2.25 milk cheese in the world. Traditionally www.golfodinapolidairy.com a product of the Italian region Pepsi $2.25 Campania, it is produced in the Lattari [email protected] San Pellegrino Flavored $3.10 Mountains located in the heart of the Lemonade $2.50 Gulf of Naples. Iced Tea $2.50 RICOTTA / 16OZ $8.99 Milk $2.25 Ricotta is a creamy, white, slightly sweet cheese with a soft texture and a Chocolate Milk $2.45 rich but mild flavor. This Italian cheese Natural Water $3.50 is made from whey proteins drained from cheeses such as mozzarella. It's Sparkling Water 3.50 name, ricotta, means cooked again, an Juice $2.50 obvious reference to the production MilkShake $5.50 method used to make it. BURRATA / PLAIN $ 9.99 PISTACHIO $11.99 TRUFFLE $13.99 C O F F E E WALNUTS $11.99 Burrata is a fresh, Italian, cow milk cheese made from mozzarella and Espresso single $1.60 cream. The cheese is presented in a bag and spun where the outer shell is Espresso double $2.40 solid mozzarella. While the inside Espresso macchiato $2.40 contains a mixture of stracciatella and cream, giving it a beautifully balanced Drip caffe $1.90 taste and soft texture. The shell Americano $2.50 wrapped around it's creamy center Cappuccino $2.50 delivers a clash of sensations and a buttery consistency unlike any other. Caffe latte $2.50 Aside from original plain burrata, we Hot Tea $2 also produce burrata filled with pistachio or black truffle. Iced caffe $2 CACIOCAVALLO / 1LB $17.99 Iced caffe latte $2.50 SMOKED CACIOCAVALLO / 1LB $18.99 Caciocavallo is a curd-aged cheese prevalent in Southern Italy. It is produced with milk, the addition of rennet, lactic fements, and salt. The G I F T C A R D cheese is formed into a traditionally shaped teardrop and hung to age. PROVOLONE / 1LB $24.99 Provolone is a semi hard, Italian, cow's golfodinapolidairy milk cheese that has a smooth texture and a mild smoky flavor. The process of making a batch of provolone demands care and a skill in all aspects of production. The seasoning takes place starting from a minimum of four months to a maximum of 24 months. Like most Italian cheeses, provolone has simple ingredients but a rich taste. C H A R C U T E R I E A P P E T I Z E R S S A L A D S P I Z Z A S P A N I N I S B O A R D S All boards are served with bread Gluten free crust available All paninis are served with a side salad SLIDERS / $10.00 VICO / $14.00 for an additional $4.00 Gluten free bread available for an 3 brioche buns, topped with walnuts burrata, green mix, CHEESE BOARD / $24.00 additional $2.00 sundried tomatoes, almonds, tomato confit, roasted peppers, provolone, pistachio burrata, MARGHERITA / $ 9.50 shallots, farro AUDACE / $13.50 stracciatella ricotta, truffle stracciatella, tomato sauce, mozzarella, provolone, salami, sundried COTTO SLIDERS / $12.50 mozzarella, dried and fresh NAPOLI / $17.00 parmesan, basil, olive oil green mix, smoked salmon, tomatoes 3 brioche buns, topped with fruits, marmalade, pesto INGORDA / $ 14.00 peach preserve, caciocavallo, capers, truffle stracciatella, bell AMERICANO / $11.00 SALUMI AND CHEESE / $30.00 tomato sauce, mozzarella, prosciutto, mozzarella, roasted cotto ham peppers, shallots, almonds, smoked caciocavallo, mozzarella, parmesan, cotto ham, spicy salami, peppers black olives CAPRESE / $9.50 truffle stracciatella, provolone, sausage, prosciutto di Parma, basil, AMALFI/ $11.50 mozzarella, tomato, capers, ricotta, genoa salami, red wine ISCHIA/ $15.00 olive oil mortadella, pesto, smoked basil salami, sopressata, prosciutto di green mix, ricotta, cucumbers, DIAVOLA / $ 12.50 mozzarella Parma, fresh and dried fruits, almonds, tomato, avocado, AGEROLA / $10.50 tomato sauce, mozzarella, basil, ITALIANO / $12.50 olives, marmalade mushrooms, artichokes sliced baguette topped with parmesan, spicy salami, olive oil smoked mozzarella, avocado, ricotta, tomato confit, basil and GOLFO BOARD / $55.00 NERANO / $12.50 tomato, basil burrata, green mix, zucchini, 4 FORMAGGI / $ 12.50 pesto prosciuitto, nduja, salami, ANGELINO / $11 tomato, pumpkin seeds, croutons ricotta, mozzarella, blue chees, pistachio burrata, walnuts mozzarella, pesto, cotto SORRENTO / $13.00 parmesan / add truffle cream +4 $ burrata, prosciutto di Parma, burrata, fresh and dried fruit, POSITANO / $14.50 ham,tomato caciocavallo, ricotta, sun dried green mix, smoked mozzarella, toasted bread, green mix VEGETARIANA / $ 12.00 GRILLED CHEESE / $6.50 tomato, marmalade, pesto, tuna, shallots, olives, tomato, SALMONE CROSTINI / $13.00 mozzarella, stracciatella, zucchini, toasted sourdough, smoked or olives avocado egg plant, artichoke, bell pepper, sliced baguette topped with plain caciocavallo FRAGOLA / $11.00 mushrooms truffle stracciatella, smoked BRUSCHETTA BAR / green mix, caciocavallo, salmon, avocado $25.00 MARINARA / $ 7.50 strawberries, almonds, balsamic D E S S E R T S pesto, smoked mozzarella, tomato sauce, basil, garlic, olive oil ~ Ask your server about the soup tomato confit, nduja, burrata, vinaigrette P&S / $14 of the day salame, mortadella, ricotta, NUTELLA PIZZA / $10.00 tomato sauce, mozzarella, sausage, honey, fresh and dried fruits, nutella, berries, powdered sugar bell peppers, basil marmalade GELATO / $5.00 DELICATA/ $13 3 scoops mozzarella, ricotta, cotto ham, AFFOGATO / $5.00 mushrooms, zucchini, basil C O R N E T T I S E X T R A S shot of espresso with a scoop of PROVOLINA / $12.50 vanilla gelato tomato sauce, smoked PROSCUITTO / $9.00 BREAD / $1.50 CANNOLI / $6.00 mozzarella, black pepper, prosciutto, mozzarella, tomato SIDE SALAD /$2.50 choice of chocolate chip or sausage, basil pistacchio CLASSICO / $6.00 MUSTARD, MARMALADE /$0.75 mozzarella, tomato PESTO /$1 CAPRICCIOSA / $15 TIRAMISU / $7.00 espresso, mascarpone cream, COTTO / $9.00 tomato sauce, mozzarella, black olives, lady finger, whipped cream smoked caciocavallo, baked artichokes, basil, mushrooms, cotto ham, ham RICOTTA WITH BERRIES / $6.00 sweet ricotta with seasonal berries and dried fruits. *Menu items can be substitute due seasonality or availability Enjoy with a croissant + $1.50 Please alert your server if you have any food allergies or dietary restrictions. Any substitutions, adjustments, or accomodations are subject to additional charges. ~ Ask your server about the dessert of the day Drink list Red Wine White Wine Tors $6/$19 Falcos $6/$19 Dry, with fruity undergrowth, full bodied and a pleasant tannic Dry with an intense aroma and notes of exotic perception Sauvignon Blanc $6/$19 Pinot Nero $6/$19 Dry with flavors of grapefruits,peach and lime, Dry with a fresh flavors of berry with a pleasant acidity Merlot $6/$19 Chardonnay $6/$19 Dry, medium-full body, moderate acidity Dry with ripened fruit and floral notes, with hints of honey Montepulciano $8/$30 Pinot Grigio $6/$19 dry medium-bodied with soft tannins, high acidity, and juicy, fruit flavors Dry, medium-complex body Chianti $8/$30 Greco di Tufo $8/$30 Dry,medium-bodied, highly acidic, tartly-juicy ruby red wine medium-full bodied, relatively high in acidity with flavors of cherry and earth Wine Flight $13 4 glass of wine or bubly of our choice Bubly Beers Dulcis Rosso $7/$30 Peroni $4 Red, sweet with fruity tones and a slight effervescence Fragrant aromatic hops, light and refreshing Dulcis Bianco $7/$30 Nora $6 White, dry and semi sweet freshness of ginger and slight hints of citrus fruits, Prosecco Rosé $6.50/$20 ending with notes of spices and malt Dry with berry flavors and subtle floral notes Super Baladin $7.50 Prosecco DOC $7/$26 Amber beer with a fine, light hazelnut colored and persistent head, fruity and warm notes Dry with a pleasant acidity,full bodied Moscato Marmentino $8/$30 Light Miller $3 Light body, faint aroma of grainy malt and corn Sweet, nice acidity, light frizziness Coors Light $3 Moscato Filipetti $6/$19 Light, refreshing Dry with berry flavors Truly $5 Bravazzi $5 strawberry lemonade hard italian soda 4.3% ALC Cocktails Liquor Aperol Spritz $11 Limoncello $5 aperol, prosecco, simple syrup Whiskey Venus $11 Koval Rye $8.5 limoncello, Prosecco, simple syrup Crown Royal $7 Mimosa $7 Woodford Reserve $8.50 prosecco, orange juice Redemption Rye $7 Johnnie Walker $7.50 Espresso Martini $13 Basil Hayden's $8 espresso, vodka, Bailey's, simple syrup, chocolate Cognac Negroni $13 Camus VS Elegance $7 gin, campari, red vermouth Martell VS $7 Vino di Bacco $12 Christian Brother Brandy VS $5 red wine, orange juice, cranberry juice, lemon juice Alex Grappa Bianca $7.50 Petra Rosetta $11 prosecco rose, orange juice, lemon juice, simple syrup Milagro Tequila $5 Americano $12 Reposado Silver campari, sweet vermouth, club soda Paloma $11 tequila, lime juice, grapefruits soda *Menu items can be substitute due seasona lity or availability .
Load more

Recommended publications
  • The Sysco Cheese Product Catalog
    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
    [Show full text]
  • Of Italy Raviolitoasted ROMA 2/3 LB 416040 a Taste of Italy Appetizer Items
    A Taste of Italy RavioliToasted ROMA 2/3 LB 416040 A Taste of Italy Appetizer Items ................................................................... 5 Cheese Basics Article .................................................. 6 - 10 Premium Pizza Cheese ......................................................... 8 Classic Mozzarella Cheese .................................................. 8 Wisconsin Mozzarella Cheese ............................................. 11 Pizza Dough & Crust Items ................................................ 12 Tomatoes & Sauce ............................................................. 12 Toppings ............................................................................ 13 Pasta & Meatballs ....................................................... 14 - 15 Veal Items .......................................................................... 16 Italian Sub Shop ................................................................. 17 Charcuterie & Specialty Cheeses ................................ 18 - 19 Dressings, Oil & Vinegar ...................................................... 20 Fries ....................................................................................21 Pizza Boxes ........................................................................21 Desserts ............................................................................. 22 A Taste of Italy | page 3 Every Tomato Is Vine-Ripened to Perfection. Whole, diced, ground, peeled, puréed, pastes, and sauces, every Roma canned tomato product
    [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]
  • NIK Lunch Menu 12.16.19
    SALADS SANDWICHES add burrata 5 . chicken 7 . salmon 8 . prawns 9 . steak 9 served with house-made potato chips CAESAR 12 PARM SANDWICH 15 romaine, radicchio, parmigiano croutons, caesar dressing choice of crispy chicken or lafrieda meatball patty with pomodoro and stracciatella KALE* 12 baby kale, apple, gorgonzola, candied walnuts ITALIAN SANDWICH 15 maple-sherry vinaigrette prosciutto, mortadella, sopressata, provolone, pickled peppers, herb dressing HOUSE 10 LUNCH ROASTED TURKEY 15 mixed greens, taggiasca olives, heirloom cherry house-roasted turkey, smoked provolone, pancetta, dijonnaise, tomatoes, pickled red onion, red wine vinaigrette $22 2-COURSE LUNCH watercress, confit tomato, pickled onion NICOLETTA CHOPPED 14 ROASTED PORTOBELLO 14 snack personal pizza romaine and radicchio lettuces, ham, provolone stracciatella cheese, watercress, garlic spread, pepperoni, olives, peppadews, chickpeas personal app sandwich toasted brioche personal salad: salad + chicken/burrata: ITALIAN COBB 16 STEAK SANDWICH 16 caesar, kale, house caesar, kale, house CHOOSE ONE CHOOSE ONE CHOOSE roasted turkey, smoked pancetta, 7-minute egg roasted prime sirloin, provolone, marinated peppers + ADD A SCOOP OF GELATO $2 heirloom cherry tomatoes, pickled red onion blue cheese, mustard dressing SNACKS HOUSE PIZZAS FRESH PASTA PIZZA BIANCA 5 signature 3-day dough SPAGHETTI POMODORO 18 house bread sticks full size // personal size semolina pasta, pomodoro add two nicoletta meatballs 8 . add burrata 3 ADD A DIP 2 each CLASSICA 18 // 11 basil pesto | calabrian chili ranch TAGLIATELLE VERDE 22 pomodoro, whole milk mozzarella tallegio fonduta spinach tagliatelle, traditional bolognese aged parmigiano, fresh basil sheep’s milk ricotta OLIVES 6 CALABRESE 23 // 15 citrus marinated olives, sopressata, pecorino GNOCCHI AL FORNO 21 thick-cut pepperoni, fennel sausage oven-baked ricotta gnocchi, parmigiano MARINATED VEGETABLES 5 red onions, pomodoro, mozzarella spinach, roasted mushrooms, smoked provolone seasonal vegetables, giardiniera style PARMIGIANA 20 // 12 ..
    [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]
  • DINNER 4:30 - 9 P.M
    TURN ART LAYER OFF FOR PRINT / TURN ART LAYER ON FOR PDF / WEB SERVED DINNER 4:30 - 9 p.m. (10 p.m. Fri. & Sat.) CHEESES GARDEN & SMALL PLATES CHOICE OF THREE 15 PICKLED VEGETABLES 5 LITTLENECK CLAM TOAST 15 ALL FIVE 24 Bacon, preserved lemon chili butter, CRISPY POTATOES 7 parsley, white wine, grilled sourdough Served with seasonal accompaniments Herbs, Pecorino, aioli HUMMUS & LAFFA BREAD 12 MT TAM KALE CAESAR SALAD 8 Crisp chickpeas, soft-boiled egg, pickled vegetables, mint, Za’atar Bloomy rind, cow, Cowgirl Anchovy & roasted garlic dressing, Creamery, Petaluma, CA Parmesan, lemon, breadcrumb Add white anchovy 2 SMOKED TROUT DIP 11 CABOT CLOTHBOUND Lemon & caper vinaigrette, Aged cheddar, cow, Cellars at Jasper CITRUS MARINATED RAW house-made potato chips Hill, Greensboro, VT SCALLOPS 4 ea. Carta di musica, grapefruit, ROASTED CARROT & SQUASH 9 ARETHUSA BLUE Calabrian chili, radish, mint Aged cheddar, date vinaigrette, Blue, cow, Arethusa Farm. arugula, cashew Bantam, CT BERKSHIRE PROSCIUTTO TARTINE 14 CRISPY PORK RIBS 12 TARENTAISE Stracciatella, basil, saba, Whey polenta, chili honey, Alpine, raw cow, Spring Brook grilled sourdough fennel pollen, herbs Farm, Reading, VT Entrée portion 24 WILLOUGHBY Washed rind, cow, Cellars at Jasper PIZZA Hill, Greensboro, VT MARGHERITA 13 CACIO E PEPE 19 OYSTERS Tomato, fresh mozzarella, basil, Buffalo mozzarella, Caciocavallo, olive oil pecorino, garlic cream, black pepper, parsley 1/2 DOZEN 15 / DOZEN 30 PEPPERONI 14 Served with beet & cider mignonette, Tomato, pecorino, ITALIAN SAUSAGE & lemon,
    [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]
  • Antipasti Contorni Pasta
    Antipasti Gamberetto Burrata roasted marinated shrimp, pangrattato marinated zucchini, preserved tomatoes, grilled red with bagna cauda, Italian parsley onion, balsamic reduction, basil oil, $11 Piadina flatbread $16 Caesar Salad* romaine, frico, toasted focaccia crumbs, pecorino Fried Ravioli $9 / $12 add Spanish anchovies - cheese and herb stuffed ravioli, $3 marinara, pecorino romano $11 Pear Salad butter lettuce, Fried Calamari* EVOO poached d’anjou pear, gorgonzola, mama lil’s aioli, pepperoncinis, jimmy nardello peppers, marinara, pecorino crispy Canadian bacon, $13 charred onion - gorgonzola vinaigrette $10 / $13 Pasta all pasta made in house Rigatoni alla Bolognese Maccheroni al ragú di agnello pork, beef, and veal meat sauce, short tube pasta, lamb ragu, roasted zucchini, San Marzano tomatoes, pecorino, pangrattato preserved tomatoes, ricotta salata $18 $18 * Carbonara Spaghetti & meatballs spaghetti, pork belly, pecorino romano, marinara, pork, beef and veal meatballs egg yolk, garlic, black pepper $17 $18 Lasagna Baked Rigatoni con salsiccia see server for daily preparation marinara, basil, Italian sausage, mozzarella, $18 peperonata, cream, pecorino $18 Eggplant Involtini marinara, housemade ricotta, pesto, housemade Agnolotti al peperoncino mozzarella, cavolo nero red bell pepper & ricotta stuffed pasta $17 fra diavolo sauce, EVOO $17 Tortellini en brodo ricotta, pecorino, and thyme stuffed pasta, Tagliatelle alle vongole roasted chicken consomme, black pepper manila clams, crushed red chili, white wine, $17 cream, garlic,
    [Show full text]
  • Morning Gloria
    MORNING GLORIA prodotti direttamente dall’italia I PIATTI GISELLE BIRCHER 6.5 GRANOLALALAND 6 overnight oats organic greek with coconut yoghurt, home- yoghurt, made chunky seasonal fruit, granola, peaches coconut and and apricots* seeds (veg) (v) GLORIA’S PANCAKES 9 BIG BOY airy ricotta FRENCH TOAST 9 pancakes, home-made fluffy strawberries, brioche, fresh basil, almonds raspberries, and home-made raspberry mascarpone coulis, whipped whipped cream cream (v) (v) italian sausage, EGGS ALLA beans & egg 12 FIORENTINA 10 organic fried two organic egg, Gloria’s poached eggs home-made and fresh sausage, spinach on warm fagioli di fluffy brioche, pigna, baked delicious tomato, Sicilian hollandaise dried herbs salsa (v) + ADD 18 month tuscan ham 2 AVOCADO TOAST 8 + ADD smoked special salmon 2 bruschetta with avocado* (v) + ADD crunchy tuscan ham 2 + ADD smoky stracciatella 2 + ADD poached egg 2 EACH * MEANS THIS DISH CAN BE ORDERED IN ITS DELICIOUS VEGAN VERSION. (v) DISHES ARE VEGETARIAN. (VEG) dishes are vegan. IF YOU HAVE ANY FOOD ALLERGIES OR DIETARY REQUIREMENTS, PLEASE LET US KNOW. GLUTEN AND DAIRY-free OPTIONS ARE AVAILABLE. GLUTEN-FREE OPTIONS MAY CONTAIN TRACES. TRATTORIA GLORIA FRESH HOME-MADE DRINKS PINK DRAGON JUICE ROULETTE.........5 MILKSHAKE.............4.5 please ask for banana, tahini, our fresh juice honey, dragon of the day! fruit powder, coconut milk ORANGE JUICE............4 freshly-squeezed oranges IL TÈ FREDDO..............4 apple juice, red CUCUMBER COOL........4 fruit syrup, lemon juice, white tea, mint elderflower syrup,
    [Show full text]
  • Le Aziende Partecipanti All'edizione 2019
    Le aziende partecipanti all’edizione 2019 4 MADONNE CASEIFICIO DELL’EMILIA AIXTRA, S.C. Strada Lesignana, 130 Goikotxe, 12 - Bajo A 41123 Lesignana (MO) 01250 Araya (Araba) Tel. 059/849468 Spagna Fax 059/849468 Tel. 0034 620 911484 E-mail: [email protected] In Concorso: Idiazabal DOP Aixtra In Concorso: Parmigiano Reggiano DOP (24 Mesi) AIZPEA, E.Z. Aizpea Baserria 20212 Olaberria (Gipuzkoa) A & A FORMAGGI S.N.C. Spagna Via Casale di Sant’Angelo, 28 Tel. 0034 615 763131 00061 Anguillara Sabazia (RM) In Concorso: Idiazabal DOP Aizpea Tel. 06/99849207 E-mail: [email protected] ALAN FARM SOCIETÀ AGRICOLA In Concorso: Caciocardo; Caciotta Serafino; F.LLI ANDRIOLLO E FIGLI S.S. Ricotta Adriani; Caciolimone Via Migliara 51 Sx, 167 04014 Pontinia (LT) Tel. 0773/850147 AGASUR, S.C.A. E-mail: [email protected] C/ Limitación, 14 Web: www.caseificioalanfarm.com Polígono Industrial La Huertecilla In Concorso: Mozzarella Vaccina; Caciottone 29196 Málaga (Málaga) Morbido; Provolone Stagionato; Ricotta Spagna Vaccina Tel. 0034 952 179311 Fax 0034 952 179709 ALCHIMISTA LACTIS E-mail: [email protected] Via Sacrofano-Cassia, 4050 Web: www.quesoselpinsapo.com 00060 Sacrofano (RM) In Concorso: Queso Gran Reserva El Pinsapo Tel. 388/4678439 E-mail: [email protected] In Concorso: Stracchinato dell’Alchimista; AGRICOLTURA NUOVA S.C.S.A.I. Caciotta Gajarda; Ricotta alla Vecchia Via Valle di Perna, 315 Maniera; Ebriosus; Tufarina Veia 00128 Roma Tel. 06/5070453 ANDRE JUUSTUFARM OÜ E-mail: [email protected] Kambja Parisk, Talvikase Village Web: www.agricolturanuova.it 62028 Tartumaa In Concorso: Primo Sale; Pecorino Estonia Semistagionato; Pecorino Stagionato Extra; Tel.
    [Show full text]