Monthlong Sales January 8–February 7 While Supplies Last, Eataly Has Right to Review, Change Or Amend Any Offer

Total Page:16

File Type:pdf, Size:1020Kb

Monthlong Sales January 8–February 7 While Supplies Last, Eataly Has Right to Review, Change Or Amend Any Offer MONTHLONG SALES JANUARY 8–FEBRUARY 7 WHILE SUPPLIES LAST, EATALY HAS RIGHT TO REVIEW, CHANGE OR AMEND ANY OFFER. 30% 30% 30% 30% 30% 20% OFF ORGANIC OFF ORGANIC OFF ORGANIC OFF ORGANIC OFF ORGANIC OFF ORGANIC SWISS GALA FRENCH RED GRAPE AVOCADO SMOKED CHARD APPLES BEANS TOMATOES SALMON CATSMO $1.75/each $1.75/lb $2.07/each $2.77/each $1.39/each $11.92/4 oz reg price: $2.50 reg price: $2.50 reg price: $2.95 reg price: $3.95 reg price: $1.99 reg price: $14.90 Bronze-extruded pasta from Gragnano 20% WHOLE 20% BONELESS 20% 20% MORTADELLA 30% 30% SEMI-DRY OFF HEIRLOOM OFF CHICKEN OFF SALSICCIA OFF OFF SPECK OFF NAPOLETANA WITH RECLA CHERRY Regional CHICKEN BREAST EATALY BUTCHER Italian wines COOKS COOKS PISTACHIO TOMATOES VENTURE VENTURE FERRARINI High-quality artisanal $4.72/lb $7.90/lb $10.32/lb $7.92 /10 oz $13.93/lb $10.43/lb chocolates and sweets reg price: $5.90 reg price: $9.90 reg price: $12.90 reg price: $9.90 reg price: $19.90 reg price: $14.90 30% ITALIAN 30% PIAVE 20% ITALIAN 20% 30% GORGONZOLA 30% PECORINO OFF OFF OFF OFF BURRATA OFF OFF BUTTER VECCHIO BUTTER DI BUFALA DOLCE SARDO OCCELLI LATTEBUSCHE FERRARINI CALABRO ARRIGONI SARDAFORME $4.13/4.5 oz $12.53/lb $5.58/250 g $10.32/8 oz $11.83/lb $13.93/lb reg price: $5.90 reg price: $17.90 reg price: $6.98 reg price: $12.90 reg price: $16.90 reg price: $19.90 UP TO 20% 39% 33% 24% 37% 40% OFF ASSORTED OFF SELECT OFF TRUFFLE SELECT OFF SQUID INK OFF ORGANIC PASTA PASTA DI RISOTTO OFF GNOCCHI LINGUINE CANNELLINI LIDIA’S GRAGNANO GLI AIRONI MAMMA EMMA ANTICO PASTIFICIO or BORLOTTI RIGOROSA MORELLI BIOITALIA $5-$6 2 for $4 2 for $6 $6/8.8 oz reg price: $5/8.82 oz 2 for $3 reg price: $8.90 $7.90-$8.90 reg price: $7.90 40% FINELY 33% WHOLE 32% CRUSHED 37% MARINARA 37% BASIL 33% TUNA IN OFF CHOPPED OFF PEELED OFF TOMATOES OFF SAUCE OFF PESTO OFF OLIVE OIL TOMATO PULP TOMATOES WITH BASIL LIDIA’S PRUNOTTO CALLIPO Italian DOP and domestic MUTTI ANTONELLA RIOLFI salumi and cheeses 2 for $3 2 for $6 $4/24 oz $5/25 oz $5/4.5 oz $6/3x2.8 oz reg price: $5.90 reg price: $7.90 reg price: $7.90 reg price: $8.90 44% ORGANIC 30% BALSAMIC 20% TERRE DELL’ 24% EXTRA 18% MONTI 17% RUBATA Stay cozy this winter with your new favorite, high-quality products, like bronze-extruded pasta, regional OFF BALSAMIC OFF CONDIMENT OFF ABBAZIA OFF VIRGIN OFF IBLEI DOP OFF ROSEMARY Italian wine, seasonal and local produce, and artisanal Italian sweets and chocolate, We’ve got over two VINEGAR OF ACETAIA DODI EXTRA VIRGIN OLIVE OIL EXTRA VIRGIN BREADSTICKS MODENA OLIVE OIL OLIO BARBERA OLIVE OIL MARIO FONGO hundred products on sale all month at up to 60% off, so you can fill your pantry without sacrificing quality. PONTI URSINI FRANTOI CUTRERA WHILE SUPPLIES LAST, EATALY HAS RIGHT TO REVIEW, CHANGE OR AMEND ANY OFFER. $5/16.9 oz $11.90/8.5 oz $19.90/25.4 oz $12.90/16.9 oz $22.90/16.9 $4.50/7.1 oz reg price: $8.90 reg price: $16.90 reg price: $24.90 reg price: $16.90 reg price: $27.90 reg price: $5.90 JANUARY 8–FEBRUARY 7 37% 33% 24% CHOCOLATE 62% SELECT 25% AMARENA 50% FESTIVO OFF CHOCOLATE OFF MINIVOGLIE OFF DIPPED OFF CHOCOLATE OFF OFF TIN CHERRIES PORTOFINO CHIP COOKIES CANTUCCI BARS NIASCA GENTILINI VICENZI IN SYRUP MARABISSI BARATTI & FABBRI GOT A PANTRY TO FILL? MILANO All of our sale products are available on Instacart and Mercato for $5/14 oz $10/17.6 oz $5/5.29 oz 2 for $6 $14.90/21.2 oz $5/4 pack local delivery, so you can stock up without breaking the bag. reg price: $7.90 reg price: $14.90 reg price: $7.90 reg price: $19.90 reg price: $10 BAROLO COCLO BAROLO PINOT VALPOLICELLA VINO NOBILE DI 42% 30% 25% 19% 19% 44% MONTEPULCIANO OFF TORTONIANO OFF GRETA PAGLIA OFF BORGOGNO OFF GRIGIO OFF RIPASSO OFF ‘SANTA CATERINA’ BERTANI MICHELE “PORER” TREROSE CHIARLO ALOIS LAGEDER $39.90 $21.90 $69.90 $21.90 $21.90 $49.90 800 Boylston St., Boston, MA 02199 reg price: $68.90 reg price: $30.90 reg price: $93.90 reg price: $26.90 reg price: $26.90 reg price: $89.90 Join us each week to discover a fresh batch of sales, from your favorite iconic Italian products WEEKLY POP-UP SALES to local, seasonal ingredients and high-quality designs for your home and kitchen. WHILE SUPPLIES LAST, EATALY HAS RIGHT TO REVIEW, CHANGE OR AMEND ANY OFFER. JANUARY 8–17 JANUARY 25–31 LOACKER ALESSI & 50% 30% 50% URBANI 30% GUZZINI, OFF WAFERS, COOKIES & Local Butcher’s OFF BORMIOLI OFF ASSORTED TRUFFLE Winter Black OFF CHOCOLATES DESIGNER KITCHEN PRODUCTS BIALETTI & Weekend AND GLASSWARE JAN. 15–17 TruffleJAN. 29–31 Festa ERBARIO TOSCANO Shop a dedicated selection of cuts from Lowest prices on fresh black truffles, HOME & KITCHEN our favorite local farms. bundles, and other products! GOODS 40% OFF UP TO 30% OFF FRESH PRODUCTS AROUND OUR MARKETPLACE UP TO 30% OFF FRESH PRODUCTS AROUND OUR MARKETPLACE AMERICAN 20% OFF PARMIGIANO ASSORTED PARADISE SEASONAL SKIRT STEAK 20% OFF FORMAGGI ASSORTED R E A DY-TO- SELECT WAGYU EATALY SAUCES REGGIANO® DOP PROSCIUTTI WILD MEXICAN PRODUCE & SHORT RIBS EATALY SAUCES FRESCHI & PROSCIUTTI COOK PRODUCE SNAKE RIVER AGRIFORM AND TANARA, DOK SHRIMP CREEKSTONE FARMS CACIOTTE COTTI SEAFOOD & NUTS FARMS CRAVERO DALL’AVA, VITALI NONNO NANNI ROVAGNATI AND AND BUONATAVOLA PIACENTI NEW! Prosciutto di Parma, Prosciutto 24-Month and Shell Steak, Bohemian, di Modena, Prosciutto di $13.93/lb Select greens, juices, When you buy select Stracchino, Robiola, Mortadella, Porchetta, Pesce al Forno, Cod alla Grapefruit, Tangerine, When you buy any filled pasta Porterhouse, Zabuton Sola di Bruna San Daniele $19.90 and more! regional pastas Cacio di Roma, and more Prosciutto Toscano Ghiotta, and more! Marcona Almonds, and more! JANUARY 18–24 FEBRUARY 1–7 50% L AVAZZA 30% ALESSI & 50% MULINO 30% GUZZINI, OFF WHOLE BEAN & Olio e AcetoJAN. 22–24 Weekend OFF BORMIOLI OFF Dry Aged OFF GROUND COFFEE BIANCO BIALETTI & DESIGNER KITCHEN COOKIES AND GLASSWARE Weekend UP TO FEB. 5–7 ERBARIO TOSCANO HOME & KITCHEN 50% Select dry-aged cuts GOODS OFF from Creekstone Farms, like Ribeye and Porterhouse, 50% while supplies last. OFF SELECT EXTRA VIRGIN OLIVE OIL & BALSAMIC VINEGAR OF MODENA UP TO 30% OFF FRESH PRODUCTS AROUND OUR MARKETPLACE UP TO 30% OFF FRESH PRODUCTS AROUND OUR MARKETPLACE AMERICAN 25% OFF GRANA SALAMI PARADISE SEASONAL SKIRT STEAK 25% OFF DOMSTIC DOMESTIC R E A DY-TO- SELECT WAGYU SELECT PADANO DOP & ITALIANI WILD MEXICAN PRODUCE & SHORT RIBS SELECT CHEESES SALAMI COOK PRODUCE SNAKE RIVER HOUSEMADE TRENTIGRANA PIACENTI, SHRIMP CREEKSTONE FARMS HOUSEMADE SEAFOOD & NUTS FARMS MEALS AGRIFORM AND FERRARINI MEALS GRUPPO TRENTINO NEW! Salame Felino IGP, Rosetta Shell Steak, Bohemian, Take the night off! Find these 20-month and Riserva Spicy Salame, Piacentini $13.93/lb Select greens, juices, Take the night off! Find these Point Reyes and Capriole Pesce al Forno, Cod alla Grapefruit, Tangerine, Porterhouse, Zabuton in our Made in Eataly fridge. Salame DOP $19.90 and more! in our Made in Eataly fridge. New England Charcuterie Ghiotta, and more! Marcona Almonds, and more! 800 Boylston St., Boston, MA 02199 800 Boylston St., Boston, MA 02199.
Recommended publications
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
    PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
    [Show full text]
  • ACS 2018 Judging & Competition Awards
    ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable
    [Show full text]
  • Food Heritage and Nationalism in Europe
    Food Heritage and Nationalism in Europe Edited by Ilaria Porciani First published 2019 ISBN: 978- 0- 367- 23415- 7 (hbk) ISBN: 978- 0- 429- 27975- 1 (ebk) Chapter 4 Food and locality Heritagization and commercial use of the past Paolo Capuzzo (CC BY-NC-ND 4.0) Chapter 4 Food and locality Heritagization and commercial use of the past Paolo Capuzzo Geographical roots of food? Identifying a food culture with a locality has always involved a trade-off between searching for roots and recognizing they are not planted in any one spot but entail exchanges and borrowings from remote origins. But even this tension between the local and the supralocal is a simplifi cation: it rests on the assumption that food cultures can be identifi ed by place alone. Actually, highly diff erent food regimes may be at work in one and the same place, and have been so in the past. Class stratifi cation may aff ord a fi rst prism dividing up food culture domains, but it then interweaves with gender, religious observance, ethnic belonging and so on. Does this mean that any attempt to fi nd a relationship between food and place is a waste of eff ort? No, indeed: such a relationship can defi nitely be established. But one does need a critical analysis of the various factors bearing on the link between food and place, since they are cultural and historical constructs rather than causal connections between milieus in nature/ history and food cultures. A cuisine rich in victuals of diff erent kinds, prepared from a wide range of ingredients at times exotic in provenance, was typical of the food culture found in the courts of Europe from the late Middle Ages to the early modern era; the diet of the people was more closely locally connected, perforce.
    [Show full text]
  • Consultancy and Market Research Food and Dairy 1
    Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.
    [Show full text]
  • Cheese-Tek ®
    Dairy Cultures Product List Starter cultures for direct vat inoculation (DVI ® ) Cheese-Tek ® Dry starters cultures ideals for the various technologies for cheese production . Each culture is accompanied by a fagospecific rotation to ensure continuity of production without lie in bacteriophage infections. Lactoferm “MS” Series Mesophilic Cultures Cultures Composition Application MSO Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : Lactococcus lactis subsp. cremoris Cottage cheese, Quark, Manchego, Edam . Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : MSE Lactococcus lactis subsp. cremoris Butter, Gouda, Cheddar . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Semi-hard cheese varieties: Gouda, Edam MSE-910 Lactococcus lactis subsp. cremoris Fresh cheese: Cream cheese Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Fresh cheese and semi-hard cheese varieties : MSO-11 Lactococcus lactis subsp. cremoris Acid cream , Cream cheese . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactoferm “MF” Series Mesophilic-Thermophilic Cultures Cultures Composition Application Lactococcus lactis subsp. lactis Fresh cheese and soft cheese varieties : MFC Lactococcus lactis subsp. cremoris Feta UF, Traditional Feta, Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp.
    [Show full text]
  • Take-Out Menu
    Pi Pizzeria 11 West Creek Rd., Nantucket, MA 02554 Call: 508.228.1130 pipizzeria.com Pi Pizza is hand made the traditional Pi HOT SUBS Neapolitan way. The dough is made from Specialty Meatball ................................................ 12. organic stone-ground flour. Our pizza sauce MARGHERITA Meatball Parmesan ............................... 13. is made from scratch, using tomatoes grown Chicken Parmesan ................................ 13. in the San Marzano Valley in Italy. The high San Marzano Tomato Sauce, Fresh Eggplant Parmesan .............................. 12. quality toppings are natural and authentic. Mozzarella and Basil Esposito Sausage & Peppers ................ 12. Our Pi’s are baked at 900 degrees in Large 19. Small 15. Steak & Cheese .....................................13. Nantucket’s only commercial Wood-Fired Brick Oven. GREAT ITALIAN COLD SUBS Esposito’s Sausage, Pepperoni, Italian: Ham, Salami, Capacola, Green Peppers and Onion Classic Provolone ............................................. 12. Large 25. Small 18 CHEESE Pi . Calabrese: Pepperoni, Hot Capacola, Large 16” Small 12” RUSTICA Mozzarella .............................................12. Sicilian: Oven Roasted Red Pepper, San Marzano Tomato Sauce, Mozzarella Arugula, Stracchino Cheese, Pancetta, Sopresatta, Arugula, Provolone ........... 12. Cheese Large 17. Small 13. and Garlic Large 23. Small 18. Cold subs are dressed with olive oil & vinegar, ADD TOPPINGS lettuce, tomato, onion, olives WHITE CLAM PROTEIN New England Clams, Garlic, Parsley, Large 3.5 each Small 2.5 each and Pecorino Romano ENTREES Pepperoni • Shrimp • Molinari Pancetta Large 22. Small 18. Choice of Penne or Spaghetti with Entrée Esposito’s Sausage • New England Clams GAMBELLA Meatballs with Marinara ....................... 22. Prosciutto di San Daniele • Anchovies Meatballs with Ragu ............................. 27. Shrimp, Fresh Garlic, Tomato, Basil, Esposito’s Sausage with Marinara ....... 22. and Mozzarella EXTRA CHEESE Esposito’s Sausage with Ragu ............
    [Show full text]
  • Listino Granaland 2020
    GRANALAND – LISTINO 2020 FORMAGGI VACCINI A LUNGA STAGIONATURA GRANA PADANO STAGIONATURA 28/32 MESI €13.90/KG PARMIGIANO REGGIANO STAGIONATO 36/40 MESI €21.90/KG PIAVE VECCHIO SELEZIONE ORO minimo 12 MESI €15.90/KG FORMAI DE MUT DOP A MARCHIO BLU minimo 20 MESI €24.90/KG BITTO DOP 24 MESI €24.90/KG BITTO DOP Giovane €16.90/KG FORMAGGIO DI MALGA PASSO DEL MORTIROLO €20.90/KG FORMAGGIO DI MONTE NOSTRANO minimo 12 MESI €13.90/KG FORMAGGI VACCINI A MEDIA STAGIONATURA BRANZI FTB “ROSSO” €12.90/KG FORMAGELLA VAL DI SCALVE €10.90/KG FORMAGELLA ROSA CAMUNA €11.90/KG FORMAGELLA NOSTRANA DOLCE € 9.90/KG FORMAGELLA NOSRANA SAPORITA €10.90/11.90/KG BOMBOLONE MONTE PORA €11.90/KG BASTARDO DEL GRAPPA €13.90/KG FONTINA DOP €14.95/KG FORMAGGI VACCINI TRADIZIONALI GORGONZOLA DOP DOLCE LATINI €10.90/KG GORGONZOLA DOP DOLCE BORTOLOTTI € 9.90/KG TALEGGIO DOP LATINI €11.80/KG TALEGGIO DOP SERGIO ARRIGONI € 9.90/KG QUARTIROLO LOMBARDO FRESCO DOP € 9.90/KG QUARTIROLO STAGIONATO DOP LATINI €10.90/KG STRACCHINO “DEL BELO ECC” SERGIO ARRIGONI €10.30/KG STRACCHINO MONTE BRONZONE €10.90/KG ROBIOLA FRESCA € 9.90/KG ROBIOLA “MINI” LATINI €11.90/KG EMMENTHALER SVIZZERO €14.95/KG TOMINO PIEMONTESE Il boscaiolo €11.90/KG TALEGGINO NOSTRANO € 9.90/KG PRIMOSALE € 9.90/KG CRESCENZA FRESCA BORTOLOTTI € 9.90/KG FORMAGGI DI LATTE DI CAPRA ROBIOLA DI PURA CAPRA ARRIGONI peso 300gr ca €17.90/KG CACIOTTINA DI PURA CAPRA peso 400Gr ca €16.90/KG DELICAPRA MONACI 350Gr ca €16.90/KG FIOCCO DI CAPRA ARRIGONI € 3.30 pz FORMAGGI DI LATTE DI PECORA PECORINO SARDO RISERVA NERA €17.90/KG
    [Show full text]
  • Sports Edition Summer Menu 06 13 2016
    APPETIZERS / STARTERS SALADS BUFFALO CHICKEN WINGS 15 INSALATE ANDIAMO 15 Potato chips House greens, blue cheese, red onion, Kalamata, olives, heirloom grape tomatoes, house dressing SUN-DRIED TOMATO FLATBREAD 13 Appetizer: 12 Sun-dried tomato pesto, goat cheese, Kalamata Add shrimp: 7 | Grilled Chicken: 5 | Steak: 8 olive, basil 50 /50 CAESAR 15 TOMATO BRUSCHETTA 14 Red romaine, romaine hearts, croutons, parmesan Parmesan pudding Appetizer: 10 Add shrimp: 7 | Grilled Chicken: 5 | Steak: 8 COUNTRY HAM FLATBREAD* 14 Basil stracchino cheese, evoo, aged balsamic SANDWICHES FRITTO MISTO * 17 Lightly breaded, calamari, bay scallops, SMOKED TURKEY STACK 16 sweet baby shrimp, fennel, grilled Meyer lemon, Wisconsin sharp cheddar cheese, smokey bacon, chili garlic aioli garden fresh tomato, Bibb lettuce, roasted pepper aioli, peasant bread AHI CRUDO STEMPERATA* 14 Castelvetrano olives, Sicilian capers, micro celery, PICKLED ALBACORE TUNA* 18 green garlic Jones Cherry Wood bacon, celery, caper aioli, heirloom tomato, potato bun BAKED SHRIMP OREGANATA* 13 Montasio brodo SALMON BLT* 17.5 Pancetta, vine-ripened tomato, Bibb lettuce, WHITE ANCHOVY FETTUNTA 11 table bread Gaeta olives, SDT pesto, Vidalia, capers, pepperoncini Red radish CHICKEN CAPRESE 17.5 Fresh basil whipped stracchino cheese, SDT pesto AFFETTATI MISTI* 14 Country ham, artisan salumi, Sicilian mortadella, PUB BURGER* 19 Castelvetrano olives, pickled mustard seeds, mostarda Certified Angus Beef® butcher blend, shaved wagyu puree, house-made tigelle brisket, sharp cheddar, bread & butter
    [Show full text]
  • WINTER DRINKS BLOODY MARY, Vodka, Tomato, Citrus, Horseradish
    BRUNCH 11:30AM MENU to 3:00PM 849 AVENUE OF THE AMERICAS — NEW YORK NY 10001 — TEL. 212-201-4065 — LAMICO.NYC WINTER DRINKS BLOODY MARY, vodka, tomato, citrus, horseradish ....................................................................16 NON CLASSICO SPRITZ, contratto, wodka, grapefruit, prosecco ...............................16 MIMOSA, fantinel prosecco nv, fresh squeezed orange juice .........................................16 COLD PRESSED JUICES ginger, lemon, agave ............................................................................................................. 11 apple, kale, spinach, cucumber, celery, zucchini, romaine .......................................... 11 turmeric, carrot, pineapple, lemon, ginger ....................................................................... 11 apple, lemon, ginger, cayenne ............................................................................................. 11 FRESHLY BAKED COFFEE CAKE, cardamom pecan crumb......................................................................... 6 OUR BREAD, whipped sheep’s milk ricotta, acacia honey, dried cherry, marzipan .. 14 PINE NUT BRIOCHE BUN, amaretto caramel, almond, cinnamon, orange-butter ..6 BOMBOLONI, raspberry jam ............................................................................................... 6 CORN BREAD MUFFIN, blueberry & orange ................................................................. 6 ANTIPASTI PEEKYTOE CRAB CROSTINI, celery root, apple ..............................................................
    [Show full text]
  • I T a L I a N F O O D M Agl Ian O Alfieri - CUNEO - I T a L Ia RISTORANTE·PIZZERIA·BIRRERIA APERTO TUTTE LE SERE Dalle 19.00 | Tel
    MENU RESTAURANT· PIZZERIA i T a L i a N f o o d M agL iaN o alfieri - CUNEO - i T a L ia RISTORANTE·PIZZERIA·BIRRERIA APERTO TUTTE LE SERE dalle 19.00 | tel. 0173/66534 - 0173/66476 We remind you the restaurant is opened every day, from 7 p.m. and on Sunday from 12:30 p.m. In summer, waiting times (especially at weekends) can be very long, due to the large influx of customers. We thank you in advance for your collaboration. On Friday, Saturday and Sunday evening, holiday and pre-holiday (and big groups during the week) the reservation is appreciated. We remind you, polite customers, that the bill is paid at the table; whoever wishes invoi- ces or receipted bill is requested to ask to it during the order. Moreover, we notice that the bottles of wine, even not finished, can be taken home. NON VENGONO APERTE AL TAVOLO. We remind you that cutlery, plastic glasses and disposable bibs are available for our little customers. For their entertainment, we have games, notebooks and coloured markers. If you’re interested, ask the staff. Bread and cover charge € 2,50 Via Asilo Alfieri, 1/A | 12050 Magliano Alfieri 0173 / 66534 - 0173 / 66476 | [email protected] Index of Italian products Taggiasche olives: typical cultivar from the Ligurian Riviera, it’s very light thanks to its low acidity and unmistakable fruity; the taste is sweetish. EVO oil: pure olive oil. Tropea onions: this onion has a stronger and sweeter aroma and the inner part is juicier and whiter than other red onions.
    [Show full text]
  • Del Parmigiano Reggiano Special
    For updated information The first guide dedicated to the dairies on the world of Parmigiano-Reggiano making Parmigiano-Reggiano cheese and the dairies making the cheese in the province of Parma. Parma visit the website www.parmigiano-reggiano.it Buying Parmigiano-Reggiano directly A GPS guide of the dairies from the maker becomes the chance for the main satellite navigation systems to discover the territory of Parma can be downloaded from the website around the dairy, the real “cradle” of the roadsdel this gastronomic excellence, and to enjoy Parmigiano the tastiness of a traditional and natural Reggiano product, learning about the unique characteristics of the places that have contributed in making it so the dairies and the territory in the province of special. Dedicated to those who are curious and those who DAIRIES AND TERRITORY enjoy the pleasures of the table, to those passing The roads of Parmigiano-Reggiano province of through for leisure or business, to those who know Parma how to appreciate good things and good food. This guide is a small travelling companion to learn about the constellation of tastes, art, culture and Consortium of Parmigiano-Reggiano cheese Parma section nature that shines in the territory of Parma, from Strada dei Mercati, 9/e - 43126 Parma Tel. 0521.292700 Fax 0521.293441 the lands of the lower plain to the Apennine ridge. eccentrico.eu www.parmigiano-reggiano.it For updated information The first guide dedicated to the dairies under the contribution of under the patronage of on the world of Parmigiano-Reggiano making Parmigiano-Reggiano cheese and the dairies making the cheese in the province of Parma.
    [Show full text]