DOCSLIB.ORG

Dolce Zola Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dolce Zola Menu E B e m PO Lit dolce Zola Ita in PARTIES WITH 6 OR MORE GUESTS: A 1$ COVID FEE PER PERSON WILL BE ADDED an HAPPY HOUR: ANTIPASTI+INSALATE 25% OFF ANTIPASTI WEDNESDAY-FRIDAY 4PM-5:30PM BURRATA/ $11 CARPACCIO / $12 CHEESEBOARD/ $19 Creamy burrata ball, Thinly sliced cured top Asiago (IT), Vino Rosso (IT), Modena balsamic, round beef (bresaoloa), Caprino (IT), tartufo (IT), prosciutto di Parma. arugula, pecorino, lemon. chef accompaniments. CR SO GRANDMA'S ARANCINI/ $8.50 CHEESE TORTELLINI/ $6 Cr sil, MEATBALLS/$11.5 Fried risotto balls stuffed Cheese tortellini soup po with fontina cheese and Local ground beef and stuffed with asiago cheese, to cremini mushrooms, pork meatballs. Served served in veggie broth. sh with pomodoro sauce. served in pomodoro sauce CAPRESE/$9.5 BEETS & GOAT/ $9 FRIED CALAMARI/ $11.5 Burrata ball, cherry Organic beets, Caprino P House breaded squid, tomatoes, arugula, glaze goat cheese, red onion, C cocktail sauce. white beans, ponti glaze. c it c LIT INSALATE PPE 0 Ro IT oAPnr pcRe d STviRpn CAESAR SALAD/ $10.5 LITTLE GREEN SALAD / $7 Arur Romaine, homemade Romaine, arugula, red onions, nuths croutons, pecorino cheese, cherry tomatoes, feta, balsamic vina homemade caesar dressing. vinaigrette. k dolce Zola LIN SPECIALS PRAWNS/ $22 Ling whole prawns sautéed in our garlic porc butter white wine sauce. Served truf with semolina pasta. CHICKEN PARMIGIANA/ $24 Organic chicken breast, CHICKEN PICCATA/ $23 breaded and fried, mozzarella, lightly flour-dusted and served with semolina pasta al sautéed chicken breast with pomodoro blush sauce. capers and lemon. Semolina pasta with lemon sauce. CHICKEN MARSALA/ $23 Organic chicken breast, flour- STEAK/ $27 VE dusted and sautéed with Grass-Fed Flat Iron cut, medium Egg marsala and mushrooms. rare Sous-Vide, 8 oz, skin on fries, bee Semolina pasta in its own sauce. arugula greens, pecorino, evoo. zuc L saFu roRm ri HAND MADE WITH EGG, SPECIALTY RAVIOLI VEsa SEMOLINA, AND FLOUR. Ou LIMITED QUANTITY. sof Now available for purchase to cook at home! (2 portions per box)! pas SALMON RAVIOLI/ $27 TORTELLONI I DI CARNE/ $25 Ravioli stuffed with smoked Ground beef, parmigiano, salmon, ricotta, and dill. Served nutmeg, lemon. Served in a b, with sage cream sauce. blush sauce. d CHI Gro WALNUT+GORGONZOLA/ $23 ARTICHOKE TORTELLI/ $23 carr Ravioli stuffed with walnuts, Ravioli stuffed with artichokes, Serv dolce gorgonzola, and ricotta. pecorino, ricotta, lemon. Served Served with creamy pecorino with a butter and lemon sauce. and zola sauce. dolce Zola All dishes are paired with chef's choice pasta PASTA unless specified Additional: Lobster Ravioli(+6.5), Potato Gnocchi(+3.5), Cheese Tortellini (+4) BR CREAMY SAFFRON / $21.5 SORRENTINA/ $20.5 Slo Italian sausage, cooked with Fresh tomatoes, sautéed, wi garlic+white wine, cream pomodoro, melted pa sauce, saffron. parmigiano, burrata. po NEAPOLITAN RAGU / $19.5 CARBONARA / $19 Spicy Italian sausage, red Pancetta, sautéed w/onions, peppers, pomodoro. pecorino, 1 highspire hills farm egg, cream. BLUSH ZOLA VODKA / $20 sweet gorgonzola cream sauce, WALNUT PESTO/ $23 fresh pomodoro sauce, vodka. Sautéed walnuts and onion with brown butter, mixed in with sweet PULLED PORK / $24 grogonzola cream sauce. Slow-cooked and shredded pork shoulder, pancetta, BRAISED SHORT RIB RAGU/ $27 sausage, herbed, and served in Slow-cooked beef short rib, a light cream sauce. sautéed with Italian sausage, pancetta, soffritto, pomodoro. MARE E MONTI/ $22 Pancetta, shrimp, and red RAGU BOLOGNESE / $20 peppers in our garlic+wine Ground beef and pork, slow sauce, creamy blush sauce. cooked with soffritto and wine, pomodoro sauce. SHRIMP AURORA/ $21 Shrimp, sautéed in garlic+white SALMONE AFFUMICATO/ $22 wine, blush cream sauce. Alder wood smoked salmon, gorgonzola, blush sauce. PISTACHIO PESTO/ $23 Raw Pistachios, garlic, pecorino SHROOMS & PORK/ $25 romano, littleneck clams. Daily variety of mushrooms, sautéed with rosemary and PESCATORE/ $28 Italian sausage, light cream. Sautéed shrimp, crab, garlic+white wine, finished in SEI FORMAGGI/ $18 SH blush sauce. Fontina, aged asiago, sweet Sa asiago, provolone, dolce ga gorgonzola, pecorino, cream. Pa dolce Zola HAPPY HOUR: COCKTAILS 25% OFF COCKTAILS WEDNESDAY-FRIDAY 4PM-5:30PM BRONX/ $8 CAPE CODDER/ $7 Red Vermouth, Dry Vermouth, Cranberry juice, vodka. Ginorange juice. SPRITZ VENEZIANO/ $10.5 MANHATTAN/ $7 Prosecco, Aperol, soda. Whiskey, Red Vermouth, Angostura bitters. COSMOPOLITAN/ 8.5 d citrus vodka, triple sec, cranberry C SPICED CIDER/ $10 juice, lemon peel twist, lime juice S e Cognac, apple cider cloves, c cinnamon, oranges, peaches. MOSCOW MULE/ $9 se GIN&TONIC/ $7 Lime juice, lime wedge, vodka, Tonic water, Manatawny gin, lime ginger beer. wedge. OLD FASHIONED/ $7 NEGRONI/ $12 Angostura, Canadian whisky, orange Manatawny gin, red vermouth, slice, cocktail cherry. campari, orange slice. SPECIALTY DRINKS DON VITO VALENTINE/ $11 TIRAMISU SHOT/ $11 CSOPS Vodka, Rum, Peach schnapps, Kahlua layered with cream and CGitirn . cranberry juice, strawberries, baileys. Topped with whipped and jupicin served in a sugar-rimmed glass. cacoa bit MAN Wh dolce Zola HAPPY HOUR: BEER 25% OFF BEER WEDNESDAY-FRIDAY 4PM-5:30PM YU GUINNESS STOUT DRAFT DOGFISH HEAD 60 MIN IPA OZ BOTTLE 11.2 OZ/$5 12 OZ/$6 CORONA EXTRA 12 OZ/$5 ALLAGASH WHITE 12 OZ/$8 HEINEKEN 12 OZ/$5 ALLAGASH WHITE CAN 12 BLUE MOON BELGIAN WHITE OZ/$7 12 OZ/$5 LAGUNITAS IPA 12 OZ/$6 FR SIERRA NEVADA TORPEDO 12 IPA 12 OZ/$6 SAM ADAMS BOSTON LAGER 12 OZ/$6 COORS LIGHT 12 OZ/$6 SIE PERONI 11.2 OZ /$6 BYOB FEE: 5$ PER WINE BOTTLE BYOB FEE: 1$ PER BEER BOTTLE/CAN HAPPY HOUR: WINE GLASS 25% OFF WINE WEDNESDAY-FRIDAY 4PM-5:30PM Red BO | GL White BO | GL CHARDONNAY $30 CHATEAU DU DONJON $28 | $9 Louis Latour Macon Village Grenache 2015, Fr Chameroy (full bodied white) KENWOOD $28 | $9 CA ALBANTA $31 Pinot Noir 2016, Sonoma county CA. Pin $5 Albarino Sobre Lias Rias Baixas BOUSQUET $30 2019, ES Cabernet Sauvignon 2018 MONTECHIARA $31 Prosecco Extra Dry Non Vintage, IT IL POGGIO $31 8 Aglianico Sannio 2017, IT STARMONT $31 | $10 RU Sauvignon Blanc Napa Valley 2018 Pin CASTELLO $28 VILLA DE MORESCHI $21 | $7 Cavaliere d'Oro Chianti Classico Pinot grigio di Verona, 2019 5 Riserva 2016, IT LIV TIEFENBRUNNER $29 Pin CHATEAU AU VIGNOBLE $26 Pinot Grigio, 2018, IT Revelations d'Hubert de Bouard Bordeaux Superieur 2019, FR Rosé NE Fo ZUCCARDI $26 | $8.5 LES VALENTINES $26 | $10 Serie A Malbec Uco Valley 2019, AR Le Caprice de Clementine Rose Cotes de Provence 2019, FR CHIARAMONTE $31 PRO Nero d'Avola Sicilia 2017, IT BOEDECKER CELLARS $39 ALT Pinot Noir Willamette Valley 2016 Pino Res CLEMENTE VII $34 Castelli del Grevepesa Chianti Classico 2016, IT KENWOOD $28 | $9 Cabernet Sauvignon Sonoma County BYOB FEE: 5$ PER WINE BOTTLE BYOB FEE: 1$ PER BEER BOTTLE/CAN.
Load more

Recommended publications
  • Il Lupo Nella Provincia Di Arezzo
    lupo nuovo optima 5-06-2006 19:09 Pagina 2 il lupo IN PROVINCIA DI AREZZO A cura di Marco Apollonio e Luca Mattioli Provincia di Arezzo Le Balze lupo nuovo optima 5-06-2006 19:09 Pagina 4 Referenze fotografiche Indice Graziano Capaccioli: Figure 3.10, 3.11, 4.2, 5.4, 5.13, 8.2, 8.9, 9.12, 10.19 e pagine 6, 10, 148 Graziano Tortelli: Figura 4.3 Roberto Zaffi e Luciano Piazza: Figure 4.8, 5.10, 7.13, 10.17? e pagine 86, 114, 130, 154 Corpo Forestale dello Stato di Arezzo: Figura 6.6 e pagina 66 Elisa Avanzinelli: Figura 5.18 Claudia Capitani: Figure 2.1, 4.6, 5.2, 5.3, 5.6, 5.7, 5.8, 5.9, 6.8, 10.4b e pagine 44 Andrea Gazzola: Figure 10.1, 10.4a, 10.5a, 10.7, 10.8, 10.9 IL LUPO IN PROVINCIA DI AREZZO M.F. Di Benedetto, A. Gazzola, M. Geri, D. Mirco Geri: Figura 5.23 Giustini, L. Iacolina, P. Lamberti, S. Marsili, L. Paolo Lamberti: Figura 5.20 Mattioli, A. Vanni, A. Viviani. Alessia Viviani: Figure 1.1, 4.4, 4.5, 5.21, 10.5b e pagine 28, 102 1) IL CENTRO STUDI DI CASA STABBI E LA LINEA EDITORIALE SULLA 8) RAPPORTO PREDA-PREDATORE: CONSERVAZIONE E GESTIONE IL SISTEMA DELL’ALPE DI CATENAIA Foto di copertina: Graziano Capaccioli DELLA FAUNA Paolo Lamberti, Marco Alboni . 103 Roberto Vasai . .7 Hanno contribuito al contenuto di questo capito- Grafica: Margherita Barcucci lo: M. Apollonio, C.
    [Show full text]
  • Catalogo-Frigor-Carni.Pdf
    CATALOGO PRODOTTI La Frigor Carni Sas svolge l’attività nel territorio della Regione Calabria. Il suo target di riferimento è rappre- sentato dai ristoratori più qualificati. L’azienda nasce negli anni ‘50 sotto forma di ditta individuale specia- lizzata nella distribuzione di prodotti carnei e pollame per inizitiva di Armando Viscomi. Negli anni ’80 la ditta assume la denominazione sociale di Frigor Carni di Viscomi Armando & C. Sas, con sede a Davoli Marina (CZ). Amplia l’attività, arricchendo con nuovi prodotti la gamma degli articoli trattati, occu- pando una rilevante posizione nel canale Ho.Re.Ca. Nell’anno 2005 sviluppa la commercializzazione di pro- dotti di alta qualità, proponendosi nel segmento retail. luoghi di lavoro. Il mercato della Frigor Carni Sas com- Nel 2012 inaugura la nuova sede operativa nel comu- prende la filiera GDO e grossisti, per cui oggi occupa ne di Montepaone (CZ). La nuova struttura garantisce tutti i segmenti di mercato della distribuzione. L’area una più efficace gestione e una più puntuale risposta geografica di attività è rappresentata in primo luogo alla domanda. Anche i dipendenti hanno beneficia- dalla Regione Calabria, da gran parte di territorio delle to del miglioramento ambientale vissuto nella nuova regioni confinanti e, con l’apertura della nuova sede sede. La rete vendita è supportata dalla implemen- operativa, di tutto il territorio nazionale. La domanda tazione della tecnologia informatica, che consente di della clientela viene soddisfatta dalla vasta gamma ridurre i tempi di consegna con l’utilizzo da parte degli di referenze dei prodotti carnei-ittici-freschi-congela- agenti della connessione con il sistema informatico in- ti-surgelati, ed anche verdure salumi, formaggi e altri terno.
    [Show full text]
  • From Intense Flavor Shots for Cooks to Pop-Up Toaster Hamburgers And
    BY A. ELIZABETH SLOAN BORDER CROSSINGS From intense flavor shots for cooks to pop-up toaster hamburgers and microwaveable cans, global shopping carts are full of innovative product options with excellent potential for adapting to new markets. espite a very tough economy quarterly decline, Asia Pacific economy improves (Nielsen, 2011b). worldwide and regulatory remains the region where consum- But it’s not all doom and gloom. issues affecting the devel- ers demonstrate the most optimism; Global supermarket sales of food Dopment of healthful new Indian consumers are the most pos- and beverage products are pro- foods in the European Union, the itive. Six in 10 global consumers jected to reach $1.74 trillion global food and beverage market- surveyed by Nielsen in 56 countries by 2015; foodservice sales will place remains full of cutting-edge believe they are still in a reces- be $2.2 trillion (GIA, 2010). product concepts and promising sion; more than half (51%) think Because consumers around the ingredients that might successfully they will still be in a recession in world are taking action for health, be adapted for sale in new markets. a year’s time (Nielsen, 2011a). global sales of functional foods are In June 2011, global consumer Food prices now top the list projected to reach $130 billion by confidence fell to its lowest level in of global consumer concerns, fol- 2015, diet foods $200 billion, foods six quarters. Despite a nine point lowed by the economy; increasing for food allergy/intolerance $26 utility/gas bills rank fifth, and billion, and ingestible nutracos- health concerns are sixth (Nielsen, metics $4.2 billion.
    [Show full text]
  • 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.
    [Show full text]
  • Menu Planner for Private and Large Parties
    Menu Planner for Private and Large Parties Menu items change seasonally and will be updated as changes occur. If your event occurs on the cusp of a menu change, feel free to use this Menu Planner as a guideline. Adjustments can be made when the changes occur. The next menu change will be in July 2019. As per Italian tradition, menu selections are typically served family style or buffet, but we are available to customize your menu based on your preferences. Prices do not include tax and gratuity. Dietary indications are notated throughout the menu as follows: v - vegetarian | vv - vegan | gf - gluten free | df - dairy free EXECUTIVE CHEF: SABRINA TINSLEY OSTERIA LA SPIGA 1429 12TH AVENUE, SEATTLE • 206 323 8881 • laspiga.com PRIMO M E N U $45/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Piadina v italian meats served with our specialty balsamic mustard stuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce Prosciutto di Parma df thinly sliced, served with house balsamic mustard Insalata Mista vv house mixed greens with apple cider vinaigrette Formaggi v selection of Italian artisan cheeses served with house-made preserves PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd Grain flour. Tagliatelle Tartufo v Tagliatelle Ragu tagliatelle noodles with white alba truffle butter and tagliatelle noodles, traditional bolognese ragu parmigiano reggiano (meat and tomato sauce) Tortelli agli Asparagi v Lasagne asparagus-filled green tortelli, lemon butter, thin spinach noodles filled with meat ragu, béchamel formaggio di fossa sheep’s milk cheese and parmigiano reggiano Gnocchi v our signature hand-curled yukon gold potato gnocchi with house tomato sauce DESSERT – Select 1 All desserts are lovingly made at la Spiga using the freshest and finest ingredients available.
    [Show full text]
  • 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).
    [Show full text]
  • Synonymous with Fine Food (Prosciutto Di Parma
    80 81 SYNONYMOUS WITH FINE FOOD (PROSCIUTTO DI PARMA, ANYONE?), THIS BOUNTIFUL PROVINCE IN THE HEART OF EMILIA-ROMAGNA ALSO PACKS A PUNCH WHEN IT COMES TO ART AND ARCHITECTURE, AS WITNESSED BY THIS YEAR’S SELECTION OF THE CITY OF PARMA AS ITALY’S CAPITAL OF CULTURE. Fields behind Antica BY CLAUDIA FLISI PHOTOGRAPHS BY LAURYN ISHAK Corte Pallavicina, a medieval castle turned restaurant, inn, and farming estate near the banks of the Po River. DESTINASIAN.COM – APRIL / MAY 2020 APRIL / MAY 2020 – DESTINASIAN.COM 82 83 THE MUSEO DEL CULATELLO ON AN ESTATE NEAR PARMA, IN the northern Italian region of Emilia-Romagna. It was not the sort of museum I had expected from Italy’s Capital of Culture for 2020. There were no religious paintings or Renaissance sculptures; instead, photographs and diagrams described how the black pig of Parma produces the most coveted of prosciutti: culatello di Zibello, a fine- cured ham made from the choicest muscle of the pig’s rump. Then again, food is culture. We are what we eat, and in a place like Parma, where eating is an art form, food has arguably achieved its ultimate artistic expression. Parma was named a UNESCO Crea- tive City of Gastronomy in 2015, making it the first Italian city to re- ceive this recognition. That’s saying a lot in a country where good food is literally everywhere. (I am a bicultural Italian who has lived, studied, worked, and traveled all over the peninsula for decades, and I continue to be struck by how hard it is to get a bad meal in Italy).
    [Show full text]
  • Ricettario Nasce Nell’Ambito Del Progetto Regionale “Sostegno Al Successo Scolastico E Formativo”
    Anno scolastico 2006 – 2007 Istituto Comprensivo di Montecchio Emilia Via XXV Aprile 14 - 42027 Montecchio Emilia (RE) Il presente ricettario nasce nell’ambito del Progetto http://www.scuola.re.it/icmontecchio Regionale “Sostegno al successo scolastico e formativo”. E’ il frutto del lavoro di un gruppo di ragazzi delle classi seconde della nostra Scuola, che si sono impegnati nel laboratorio di informatica. Tale attività ha una valenza altamente educativa: alle competenze informatiche dei singoli alunni, unisce anche il riferimento alle proprie radici culturali, di cui la cucina è espressione. Ogni ragazzo, infatti, ha contribuito attraverso le ricette scritte in precedenza a casa in collaborazione con le mamme o le nonne, a cui va il nostro grazie sentito! I sapori provengono da numerose regioni italiane e da alcuni paesi stranieri, di cui sono originarie le famiglie dei nostri ragazzi. Si tratta di ricette tutte “collaudate” e soprattutto tutte nostre: sono quindi davvero preziose! L’insegnante curatrice del progetto (Lavia Di Sabatino) (Il ricettario è reperibile anche on-line nel sito web del nostro Scuola Secondaria di primo grado ”Jacopo Zannoni” Istituto, tra i progetti significativi della nostra Scuola nel corrente Tel./Fax 0522 864187 anno scolastico). email: [email protected] Antipasto freddo Ingredienti: prosciutto crudo mozzarelline olive bianche (olive verdi) Arrotolare le mozzarelline nel prosciutto crudo e servirle con le olive bianche (olive verdi). Polpette di pane (Purpette ti pan) Ingredienti ½ kg di pane casereccio raffermo 2 uova ½ spicchio d’aglio un ciuffo di prezzemolo sale e pepe quanto basta Ammollare il pane in abbondante acqua tiepida e strizzarlo bene. Impastarlo con tutti gli altri ingredienti, formare delle palline della grandezza desiderata e friggerle in abbondante olio.
    [Show full text]
  • VENICE CITY GUIDE “The Floating City
    VENICE CITY GUIDE “The Floating City,, Massari Travel Srl Via Vittorio Veneto 169 – 00187 Roma Tel +39-06-4821873 Fax: +39-06-4456602 Email: [email protected] Web: www.massari-travel.com VENICE Venice, Italy, is known by several names, one of which is the ‘Floating City’. This is due to the fact that the city of Venice consists of 118 small islands connected by numerous canals and bridges. Yet, the buildings in Venice were not built directly on the islands. Instead, they were built upon wooden platforms that were supported by wooden stakes driven into the ground. Tourist office & information In Venice there are plenty of tourist information offices visitors can turn to in order to learn about the tourist essentials of the city. The 7 offices run by the tourist authority of the province of Venice (namely, APT Venezia) are located both in Venice (the lagoon) and in its mainland surroundings, in key areas like San Marco, the airport or Piazzale Roma.Tourist Information Office at Piazza San Marco 041-5226356/5298730 . Tourist Information Office at the Santa Lucia Train Station in Venice 041-719078. Tourist Information Office on the Lido, at Viale Santa Maria Elisabetta, Gran Viale S.M. Elisabetta, 6/a, 041-5265721/5298720 Transportation If you are staying in Venice and the weather is nice, tour Venice on foot. Being located on a collection of islands in the middle of a lagoon, there are times where you will need to use water transportation to get from one place to another. Venice has a very efficient public transportation service run by the public company ACTV, based mainly on various sized "vaporetto" boats.
    [Show full text]
  • Ristorante Ciacco
    Guida ai Locali e Ricette www.tipicoatavola.it Tutti i locali e le ricette del Tipico a Tavola, con dettagliate informazioni e immagini fotografiche, sono sul portale: www.tipicoatavola.it III a edizione Guida ai Locali e Ricette www.tipicoatavola.it TIPICO A TAVOLA Emilia-Romagna, tradizioni e sapori mediterranei ELENCO RISTORANTI “Guida ai Locali e Ricette” Realizzato da: Bologna Ristorante Ciacco ................................................................................................................................................................ pag. 2 Ristorante La Traviata ................................................................................................................................................ pag. 4 Comitato tecnico: Trattoria Casa Buia ............................................................................................................................................................. pag. 6 Stefano Cantoni ......................................................................................................................................................... pag. 8 Giacomo Costantini Trattoria di Via Serra Giulia Gervasio La Barattina - Castel Maggiore, Trebbo di Reno ........................................................................................... pag. 10 Gianpiero Giordani Ristorante La Chiesaccia - Crespellano .................................................................................................... pag. 12 Marco Pasi Ristorante La Scuderia - Dozza Imolese ..................................................................................................
    [Show full text]
  • 51 the Wines of Molise
    Ambassador National Italian American Foundation Vol . 31, No.1 n Fall 2019 n www.niaf.org Heritage Travel in Molise Is This Leonardo’s Lost Angel? Hiking the True Cinque Terre Saving NYC’s Historic Erben Organ A Festival of Sculpted Wheat NIAF Anniversary Gala Preview! Ambassador The Publication of the National Italian American Foundation Vol . 31, No.1 n Fall 2019 n www.niaf.org CONTENTS 34 Features 26 Heritage Travel in Molise 34 Hiking the True Cinque Terre Connecting Molisani Family Ties Beyond the Beaches and Tourists By Susan Van Allen By Rachel Bicha 5141 30 Leonardo’s Lost Angel? 38 Driving the Via Emilia Some Experts Believe da Vinci On the Mother Road of Made the Statue Found in Emilia-Romagna Patricia de Stacy Harrison San Gennaro Church By Silvia Donati Gabriel A. Battista Chairs By Paul Spadoni Don Oldenburg Director of Publications 41 Festival of the Great Grain Mother and Editor Molise’s Worldwide Gift of Natalie Wulderk Sculpted Wheat Communications Manager and Assistant Editor By Kirsten Keppel Gabriella Mileti Bottega NIAF Editor 44 No Pipe Dream AMBASSADOR Magazine The Master Organist Saving 44 is published by the National Italian American Foundation New York’s Historic On the Cover: (NIAF) 34 19th-Century Erben Organ 1860 19th Street NW A quaint street in Washington DC 20009 By Maria Garcia Oratino, a town in the POSTMASTER: Send change of address to Sections Province of Campobasso NIAF, 1860 19th Street NW Lettere 6 that becomes a Washington DC 20009 The North End Foundation Focus 10 48 destination in our ©2019 The National Italian NIAF On Location 15 Visiting Boston’s Little Italy cover story Heritage American Foundation (NIAF).
    [Show full text]
  • Vrtogo.10.16.18 Copy
    Antipasti Altre Paste two or four servings Imported pasta Antipasto Misto Italian cheese and cured meats, Pasta Pomodoro fresh pomodoro sauce, basil, marinated eggplant and crostini.....................12.95/16.95 parmesan cheese ..................................................... 12.95 Fritto Misto flash fried calamari and zucchini Spaghetti & Meatballs spaghetti with housemade served with spicy marinara.......................11.95/15.95 meatballs and tomato sauce ....................................16.95 Bruschetta cherry tomatoes, basil and garlic Rigatoni (Buttera) tubular pasta, Italian sausage, sweet served on grilled baguette.................................7.95/11.95 peas in a tomato cream sauce .................................. 15.95 Insalate Lasagna imported pasta with meat sauce, béchamel, Caprese fresh mozzarella, tomato, basil, EVOO. .... 10.95 parmigiano...............................................................15.95 Mista mixed greens, vegetable crudite, tomatoes, Penne (amatriciana) traditional Roman sauce with white balsamic vinaigrette ................................. 6.95 pancetta, tomato sauce, pecorino, chili peppers .....13.95 980-245-2166 Caesar romaine, asiago croutons, parmesan .......... 6.95 Carbonara con Pollo* hollow spaghetti tossed with Via Roma baby spinach, walnuts, pears, Gorgonzola chicken, egg yolk, cacio cheese, pancetta, black pepper dressing......................................................................7.95 and pecorino cheese ................................................14.95 7416
    [Show full text]