View Travel Planning Guide
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Issues and Decision Memo for Final
A-475-818 A-489-805 Sunset Review - 2018 Public Document AD/CVD Operations VI: DD, SH DATE: November 28, 2018 MEMORANDUM TO: Gary Taverman Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations, performing the non-exclusive functions and duties of the Assistant Secretary for Enforcement and Compliance FROM: James Maeder Associate Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations performing the duties of Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations SUBJECT: Issues and Decision Memorandum for Final Results of the Expedited Fourth Sunset Reviews of the Antidumping Duty Orders on Certain Pasta from Italy and Turkey I. Summary We have analyzed the substantive responses of interested parties in the fourth sunset reviews of the antidumping duty (AD) orders1 covering certain pasta (pasta) from Italy and Turkey. We recommend that you approve the positions described in the “Discussion of the Issues” section of this memorandum. Below is the complete list of the issues in these sunset reviews for which we received substantive responses: 1. Likelihood of continuation or recurrence of dumping; and 2. Magnitude of the margins likely to prevail. II. Background On August 1, 2018, the Department of Commerce (Commerce) published the notice of initiation of the fourth sunset reviews of the Orders, pursuant to section 751(c) of the Tariff Act of 1930, 1 See Notice of Antidumping Duty Order and Amended Final Determination of Sales at Less Than Fair Value: Certain Pasta from Turkey, 61 FR 38545 (July 24, 1996); See Notice of Antidumping Duty Order and Amended Final Determination of Sales at Less Than Fair Value: Certain Pasta from Italy, 61 FR 38547 (July 24, 1996) (collectively, the Orders). -
Pasta Salads Charcuterie & Cheese Pizza Mains Small
Charcuterie & Cheese Salads Pizza Kale Caesar | 12 Neapolitan Tuscan Thin Crust Cheese Board | 16 crostini crouton, parmesan, balsamic-caesar dressing gorgonzola dolce pecorino rustico montegrappa Margherita | 16 Rucola | 18 Roasted Beet | 13 buffalo mozzarella, asiago, fresh mozzarella, garlic oil, Meat Board | 15 baby arugula, roasted beets, goat cheese, berries, fried san marzano tomato sauce, topped with buffalo mozzarella, arugula, prosciutto di parma soppressata hot coppa prosciutto, ginger-cranberry vinaigrette fresh basil, extra virgin olive oil prosciutto di parma Tartufo | 18 Short Rib | 18 Meat and Cheese | 23 Baby Arugula | 12 fontina, goat cheese, ricotta, fresh thyme, fontina, smoked mozzarella, wild mushrooms, caramelized onion, braised short ribs, shishito peppers chef’s selection of two imported cheeses and two hand arugula, red onion, prosciutto, roasted cherry truffle oil sliced meats tomato, gorgonzola, chili truffle vinaigrette Brussels| 17 Sausage | 17 fresh mozzarella, goat cheese, bacon lardons, smoked mozzarella, ricotta, sausage, shaved brussels, roasted red peppers, Small Plates scallions, shaved asparagus caramelized onions, basil pesto Soppressata | 16 Porchetta| 18 fresh mozzarella, san marzano tomato, smoked mozzarella, asiago, garlic oil, herb Meatballs | 12 Fried Eggplant | 13 Burrata | 13 hand sliced soppressata, chili flakes stuffed pork, pistachios, arugula in a truffle fresh mozzarella, basil oil, shaved brussels, red peppers, roasted cherry tomatoes, basil oil, chili vinaigrette parmesan, cherry tomatoes -
The Macaroni Journal
_. , THE MACARONI JOURNAL Volume 63 No. 12 April, 1982 I I j I I SIdr...... A•• leac_, W. Ie.... 0., AI...... " ''''J I C '".,-se-, ,4 ... I • 10-14 M.aU -1*""" ..... MIl C ., 'I.. .. 16 ...... 000eI00II- ......... lei -... 20 a .......... of ...... WIooot SIwdo ... c:.lloot Qwlloloo of ....:S-Pu" I ,e "n ..... .. .... 22 C, " .... Lit iIIu' ..... 1.. .. 2' • .. ,....... lIIiIIMtIoIof _ MIl .... sn-_ .... 1= "-"""',,_,_ _ _ V Cool • -..... 'I Up .. 1911 J2 ow_-...... ................. ,- U LIft............ J7 IUYW' GUIDI 4J c.c __- '-........ WwW The ~Du @ [J)[?@ OOOO@[? [J)~~~~ . , /, [J)~C5Ocs~@@ 0 0 0 / ' " /1 . , " \ ' , -I.h·"· \{ I ', " , " \ .. "',. " \ " It I, , \ ., "'. \ " \ I " \ , . ", I ' I I . " ' " II \ 1 '. " , " ',., ·r H. · " '. ' \1" \ II ' \1\1 \ , " " ~;"t'I 1",..1 \1 \ '1. 'II'" - ~'1.J" .. I., (J"r ~JJf , , · , · I;" ' ''I.' 1."11 , . \ \ 11 . \ I ' \ 1 \I \ , ' • • II 1I , II 'III \ ," " , '. II 1, " I. .h ', II II I( '-.' H,' /.- " I . ' 1 ..... ' . HI " " I 1. ,\ .1 I , ~ , I'. , , \I I • ,', \{ 1 " , " ,,, \ \ ' I ", I ' I' \ " I. "" \\ , ,',. ' ., I. .',., k \ \ ,1,,, I 'If \ I' , , , I . \ \ , . " •• ' " " , . "\\ I ,."., \ \ ' I , ' \\ .. 1: 11 . t III(' I • I \ 1'1< " "I" 1 CONSUMER AmTUDE STUDY North D.kota Mill il one 0' the Irol. Your mlC.roni producu ~ill be importlnl to us ,h.rs why .t Ncuth top milll in lhe nalion for mlny the bell when you st.rt with durum D.kot. Mill. "'e df'INer ~ef\l i cr he: most inLerntinl lindin, at • producu hom Nonh D.kotl Mill . siudy about CflMumrr IUitWn 'U~I! leo Cantwell, m.rhlin, T On.. of our lOP prioritiel is to Ia-..rd ...· ht.1 pnxluci. -
EDITION the Fresh Pasta CATALOGUE
22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta. -
Northern Italy: the Alps, Dolomites & Lombardy 2021
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Northern Italy: The Alps, Dolomites & Lombardy 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Northern Italy: The Alps, Dolomites & Lombardy itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: In my mind, nothing is more idyllic than the mountainous landscapes and rural villages of Alpine Europe. To immerse myself in their pastoral traditions and everyday life, I love to explore rural communities like Teglio, a small village nestled in the Valtellina Valley. You’ll see what I mean when you experience A Day in the Life of a small, family-run farm here where you’ll have the opportunity to meet the owner, walk the grounds, lend a hand with the daily farm chores, and share a traditional meal with your hosts in the farmhouse. You’ll also get a taste for some of the other crafts in the Valley when you visit a locally-owned goat cheese producer and a water-powered mill. But the most moving stories of all were the ones I heard directly from the local people I met. You’ll meet them, too, and hear their personal experiences during a conversation with two political refugeees at a local café in Milan to discuss the deeply divisive issue of immigration in Italy. -
30 Days of Quick and Easy Recipes
30 Days of Quick and Easy Recipes 30 Days of Quick and Easy Recipes To Get You Out of Your Recipe Rut By Christina Hitchcock This book is dedicated to my wonderful husband and son who have supported me through this food-crazed journey that I’m on and who continue to be my faithful taste-testers. Christina is the publisher of www.ItIsAKeeper.com © 2017 www.itisakeeper.com Page 2! 30 Days of Quick and Easy Recipes Copyright © 2017 by Christina Hitchcock. All rights reserved. This publication may not be reproduced, stored or transmitted in whole or in part, in any form or by any means, electronic, mechanical or otherwise, without prior written consent from the publisher and author. Brief quotations may be included in a review of this publication. If in PDF form, this publication may be stored on your computer. One copy of this book may be printed for your own personal use. Disclaimer The information in this book is based on the author’s opinion, knowledge and experience. The publisher and author will not be held liable for the use or misuse of information contained herein. Disclosure This book contains affiliate links. If you click through an affiliate link to a third-party website and make a purchase, the author will receive a small commission. © 2017 www.itisakeeper.com Page 3! 30 Days of Quick and Easy Recipes About Christina 6 INTRODUCTION: Confessions of an Overwhelmed Mother 8 CHAPTER 1: The Tools I Use 10 CHAPTER 2: Quick Cooking Strategies 14 CHAPTER 3: 30 Days of Quick & Easy Recipes 19 BROWN SUGAR GARLIC CHICKEN 20 CRISPY OVEN FRIED -
The Taste Guide Through Frischeparadies
Bon The taste guide vivantthrough FrischeParadies It’s easy to have good taste: one is always satisfied with the best.Oscar Wilde Contents 6 12 14 ABOUT US SUSTAINABILITY WORKING AT FRISCHEPARADIES # Who we are # Sustainable business # An attractive # What we do # Certificates and employer # Our delivery areas quality seals 16 19 82 94 102 GASTRONOMY RANGES OWN BRANDS QSFP LOCATIONS # We are a partner FISH AND DUROC # The pinnacle of premium BERLIN for the gastronomy 20 SEAFOOD 83 PIG CHARLOTTENBURG sector BERLIN DRY MEAT AND PRENZLAUER BERG 30 POULTRY 84 GOODS ESSEN FRUIT AND FRUIT AND VEGETABLES FRANKFURT 40 VEGETABLE 85 FROM THAILAND FÜRTH CHEESE AND PRAWNS HAMBURG 48 DAIRY PRODUCTS 86 HÜRTH/COLOGNE 56 PASTA AND BREAD 88 OYSTERS INNSBRUCK LEIPZIG 64 SUNDRIES 89 CAVIAR MUNICH STUTTGART GLACIER 70 SWEETS 90 FISH FILLETS SMOKED 76 WINE AND MORE 91 SALMON 106 VINEGAR 92 AND OIL OUR SUPPLIERS 93 CONFISERIE # Selected partners 4 RECENTLY, AT ONE OF OUR STORES: ; A epdtio it prads. Victo let th d slid shu behin hi a hi sense ar suenl overcom w jubilao. A exo mi o fru aroma care hi nos an ckl hi tast bud. e, jus fe step furthe, h’ sur h hear th powerfu roa o th se a fres Atlan brz fi hi lung. nex secon , h blink i disbelie a hi i- ne ey reveal roin gr pastur fu o magnificen cal. ‘S thi i th Paradie pa- adis!’, h chuckle. : Wedo a lot of things differently Our motto: ... and better we leave no stone unturned We are dedicated to providing ou with the freshest and widest selection of products. -
BAB 2 LANDASAN TEORI 2.1 Pasta Pasta Merupakan Suatu Inovasi Di Dunia Makanan Yang Ditemukan Pada Akhir Abad Ke 13. Setelah
BAB 2 LANDASAN TEORI 2.1 Pasta Pasta merupakan suatu inovasi di dunia makanan yang ditemukan pada akhir abad ke 13. Setelah eksplorasi dari timur, pada abad ke 13 Marco polo memperkenalkan pasta di Italia, jika ditelusuri sebenarnya pasta telah ada sejak abad ke empat sebelum masehi, hal ini terbukti karena ditemukannya makam Etruscan yang membuat makanan berbentuk pasta. Setelah pasta diperkenalkan di Italy, beberapa turis inggris yang sedang berkunjung ke Italy, mempelajari tentang makanan pasta, dan memperkenalkan pasta tersebut ke Amerika. Mereka memperkenalkan pasta sebagai mie yang bias dimasak kurang lebih satu setengah jam, dan dibekap dengan saus krim atau keju. Selain itu, sejarah pasta juga berkembang di negara China, pada zaman 3000 sebelum masehi, mie yang dibuat oleh bangsa China digabungkan dengan perangkat alat adonan yang diciptakan oleh bangsa Yunani, sehingga menghasilkan adonan yang disebut spaghetti . Perkembangan pasta tidak berhenti pada penemuan spaghetti , Thomas Jefferson membawa mesin macaroni pertama ke Amerika pada tahun 1789. Setelah inovasi pasta menyebar dan tercipta berbagai bentuk, sebagai contoh macaroni dan spaghetti , pabrik pasta pertama didirikan di Amerika (Brooklyn) pada tahun 1848, sejak saat itu banyak orang yang menaruh helai spaghetti di atap gedung untuk mengeringkan spaghetti di bawah sinar matahari. (Pastafits, 2015) 5 6 Pada saat ini telah ditemukan berbagai macam pasta, berikut contoh-contoh pasta: Gambar 2.1Acini di Pepe Gambar 2.2Cappeletti Gambar 2.3 Alphabet Pasta Gambar 2.4 Casarecce -
Hummel Discharged by Virginia Diocese Housing
60th Year, NO.8 GEORGETOWN UNIVERSITY, WASHINGTON, D.C. Friday. March 9, 1979 Iranian Govt. Hummel Discharged Holds Back by Virginia Diocese Scholarships by Greg Kitsock UAII priests have made commitments HOYA r\"I'Ol.:latc rdllnr to lives of celibacy and have freely cho by Steven D. Mull Rev. Robert Hummel. the George sen to be bound by the Church's dis cipline. HOYA Slaff Writer town University priest and resident di rector who acknowledged his homosex- "Although we do not condone the As revolutionary shock waves ema uality in a Voice interview last semester, homosexual lifestyle, we do not at the nate from Iran, the Iranian govern- has been suspended from the priest- same time condemn nor punish the ment-supported student has been dras- hood by his home diocese in Richmond. homosexual. ticallyaffected. Generally speaking, all The office of Bishop of Richmond "Fr. Hummel knew the consequences scholarship disbursements from the Walter F. Sullivan announced H um- of his action when he made his public Iranian government to Iranian students mel's suspension on Tuesday. March 6-- announcement. Today I am notifying studying abroad have been frozen, with two days after a profile of Hummel. him that he may no longer function in the recent exception of participants in centering on his experiences coping priestly mi nistry." the Ferdowsi University project. with homosexuality, appeared in the In a HOYA interview Wednesday. The Ferdowsi University project, be- District section of the Washington Star. Hummel said he had learned of his sus gun in 1974 as a five year project. -
Tuscany and Cinque Terre
The Italian specialist for group tours CLASSICO - Tour David – Tuscany and The tour includes: Cinque Terre - 8 Days Transportation and Hotels - Arrival transfer from Rome Airport to the hotel in Rome - Siena - San Gimignano - Volterra - Pisa - Cinque Terre - Rome - Departure transfer from the hotel in Florence to Florence Florence Airport - Transportation by deluxe AC motor coach as per ITINERARY the itinerary - Accommodation in 4* centrally located hotels - 2 nights in Rome Day 1: Arrive in Rome - 1 night in the Chianti area Transfer from Rome Airport to the hotel. Check-in, welcome drink and rest of the day at - 3 nights in Rapallo leisure. - 1 night in Florence Food and Drinks Hotel in Rome MEALS :D - Welcome drink at the hotel in Rome - 7 buffet breakfasts Day 2: Rome - 1 4-course dinner at the hotel in Rome We discover the city with a full day (6hrs) English-speaking guided sightseeing tour - 1 typical dinner in Hosteria Romana - 1 4-course dinner at the hotel in the Chianti area including an inside visit of the Coliseum and Roman Forum. In the afternoon we will - 3 4-course dinner at the hotel in Rapallo explore Vatican City and the Vatican Museums with their beautiful spiral staircase, the - 1 4-course dinner at the hotel in Florence Gallery of the Tapestries and the Gallery of the Geographical Maps. Admire the Sistine - Wine tasting with snacks in the Chianti area Chapel with the Last Judgment by Michelangelo. The tour will end in St. Peter’s Basilica - Visit to a “Larderia” with tasting of Colonnata bacon with a stop at the sculpture “La Pieta” by Michelangelo. -
Catering Menu
2370 Jericho Turnpike, Garden City Park, NY 11040 Phone: (516) 739-0505 Fax: (516) 739-1117 CATERING MENU [email protected] www.unclebacala.com ½ Tray Full Tray ½ Tray Full Tray SALADS (5-7) (10-13) SIDE ORDERS (5-7) (10-13) ________ Romaine Salad 45 80 ________ Meatballs or Sausage 45 80 ________ Romaine & Baby Arugula Salad 45 80 ________ Sausage & Peppers 45 80 ________ Mixed Greens Salad 45 80 ________ Sautéed Spinach or Broccoli 40 75 ________ Salad Caprese 50 90 ________ Sautéed Escarole 40 75 ________ Uncle B’s Salad 50 90 (with Cannellini Beans) ________ Caesar Salad 40 70 ________ Sautéed or Grilled Mixed Vegetables 40 75 ________ Insalata di Pesce 80 150 ________ Sautéed Mixed Mushrooms 40 75 ________ Spinach Salad 50 90 ________ Sautéed Broccoli Rabe 55 100 ________ Bacala (Codfish) Salad 70 140 (with Sweet Sausage) ________ Baked Apple Salad 45 80 ________ Burnt Broccoli 45 80 APPETIZERS ENTREES ________ Clams Oreganata or Casino 55 100 BEEF ________ Mozzarella in Carrozza 55 100 ________ Brasato (Short Ribs) 85 160 ________ Calamari Fritti 55 100 ________ Skirt Steak 115 210 ________ Calamari Arrabiata 60 110 ________ Filet Mignon 130 240 ________ Fried Zucchini 45 80 ________ Pork (apricot, porco, porter house) 85 160 ________ Stuffed Mushrooms 50 90 Asian Skirt Steak 115 210 ________ Cold Antipasto 60 110 CHICKEN ________ Hot Antipasto 60 110 65 120 ________ Parmigiana ________ Bruschetta Toast 30 55 65 120 ________ Francese ________ Chicken Fingers 40 75 65 120 ________ Marsala French Fries 18 40 65 120 ________ Piccata -
The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).